Hard Rolls for Wurst
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TexLaw Those look outstanding!
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Upstate NY specifically Buffalo does a roast beef sandwich on Kimmelweck, They call it beef on weck. It’s a hard roll butter brushed with caraway seeds and kosher salt on top. Goes great with roast beef in a french dip style sandwich.
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Parksider I had never heard of “Weck” until I moved out to Rochester, can confirm it is amazing
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Upstate NY specifically Buffalo does a roast beef sandwich on Kimmelweck, They call it beef on weck. It’s a hard roll butter brushed with caraway seeds and kosher salt on top. Goes great with roast beef in a french dip style sandwich.
Parksider said in Hard Rolls for Wurst:
Kimmelweck I think I’ll stick to my New Orleans Po Boys roast beef sandwich Probably just like what I was raised on.
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Parksider said in Hard Rolls for Wurst:
I think I’ll stick to my New Orleans Po Boys roast beef sandwich Probably just like what I was raised on. -
Parksider said in Hard Rolls for Wurst:
I think I’ll stick to my New Orleans Po Boys roast beef sandwich Probably just like what I was raised on.Chef I’ll never forget my first debris sandwich from Mother’s.
It was 1992. I grew up in Beaumont, Texas, and had been to New Orleans a good number of times, but never without my parents, and I had never been to Mother’s. This time, I was there on college Spring break, and it also happened to be the weekend before Mardi Gras.
We went to Mother’s twice. The first time we were there, I heard the man in front of me order a debris sandwich, and I watched it made. It looked glorious. I wanted one. But, I already had bet one of the guys that I could eat a Ralph in one sitting, so I got a Ralph. I ate it in one sitting.
When we went back (I think it was the next day, but we all know how time flows differently around there), I got that debris sandwich. Oh, baby.
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Chef I’ll never forget my first debris sandwich from Mother’s.
It was 1992. I grew up in Beaumont, Texas, and had been to New Orleans a good number of times, but never without my parents, and I had never been to Mother’s. This time, I was there on college Spring break, and it also happened to be the weekend before Mardi Gras.
We went to Mother’s twice. The first time we were there, I heard the man in front of me order a debris sandwich, and I watched it made. It looked glorious. I wanted one. But, I already had bet one of the guys that I could eat a Ralph in one sitting, so I got a Ralph. I ate it in one sitting.
When we went back (I think it was the next day, but we all know how time flows differently around there), I got that debris sandwich. Oh, baby.
TexLaw My great aunt lived right next door to the famous Martin Brothers who originally invented the po’boy. It was in 1929 that the streetcar workers went on strike, right in the middle of a depression. The Martin Brothers wanted to show support to the striking workers and came up with a cheap sandwich, the bottom of the pot of roast beef and gravy. Originally it was put on a simple bread of water, yeast, salt and flour. they put a layer of french fries, coated with with the debris and “dressed” it with mayo lettuce, tomatoes, and pickles. As a child in the early 60’s I would go into the back door of the restaurant and they would fix me a roast beef poboy. It was a great time period, simple, but very dear to friends and family. Mother’s is a close second, but uses cabbage rather than lettuce for a dressed sandwich.
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Just a little update.
I made a batch with 50/50 whole wheat and AP flour, and they turned out very well. We like that around here, so that might become the house recipe.
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Here’s a pic of those 50/50 whole wheat rolls.
I typically expect a dough with that much whole wheat flour to be stickier and a bit more difficult to handle than AP flour. If these were more difficult, they couldn’t have been that much more so, because I had no trouble with them at all (the overnight rise helps with that, too).
The next time I try these (and I will), I’ll probably substitute bread flour for the AP flour to see if I can give them a little more chew. These are pretty dadgum good as they are, though, and quite easy.
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