TZUTC: -0800
MSGID: 35054.fidonet_cooking@1:105/500 2d80f6ac
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Jack Reuben
 Categories: Sandwiches, Vegetarian
      Yield: 2 Sandwiches
 
    400 g  Tin jackfruit in brine
      1 sm Red beet; cooked
      1 ts Vinegar; any clear kind
      1 ts Salt
      1 ts Black pepper
    1/2 ts Smoked paprika
      2 tb Light cooking oil;
           - plus extra for frying

MMMMM--------------------------DRESSING-------------------------------
      1 ts Dill pickle; finely chopped
      1 ts Onion; finely chopped
      2 tb Vegan mayonnaise
      2 tb Ketchup
      1 ts Horseradish or
           - English mustard
      1 ds Hot sauce

MMMMM--------------------------TO SERVE-------------------------------
      2    Bagels; sliced -OR-
      4 sl Rye bread
           Sauerkraut
           Dill pickles; thinly sliced
      2 sl Smoked vegan "cheese"
 
  I've eaten a lot of salt beef sandwiches in my life: fat heavy
  numbers from Baker Street cafes that I could barely get my sizeable
  jaw around, midnight bagels in taxis passing through Brick Lane, New
  York food trucks, and supermarket pretenders that didn't quite hit
  the spot but were better than not having one at all.
  
  This is the undisputed king of all sandwiches, so I set about trying
  to create a vegan version that would be just as delicious in its own
  right, while staying as faithful as possible to the original. ... The
  result is crisp but tender, dry enough but with a juicy bite and a
  tangy, salty, peppery familiarity, something that's equally at home
  in a toasted white bagel as a hunk of dark, sweet rye bread.
  
  First drain your jackfruit through a fine-mesh sieve. Squeeze the
  excess liquid using your hands to push it against the sieve, until
  the fruit feels fairly dry, then pop it into a large mixing bowl.
  
  Finely grate the beetroot over the top. Add the vinegar, salt &
  pepper, paprika, and oil. Break up the jackfruit with a fork or spoon
  into tiny shreds so the marinade soaks right in. Leave for an hour in
  the fridge.
  
  Meanwhile, make your dressing. Place the dill pickle in a small bowl
  with the onion. Add the Vegan mayonnaise, ketchup, horseradish or
  mustard, and hot sauce, and stir well to combine. Put it in the
  fridge until required.
  
  When the jackfruit is well marinated, tip it into a large non-stick
  frying pan. I prefer to do mine in a wok, but that's because I like
  the space to shove it all around a bit. A normal frying pan will do
  just fine. Add a splash of oil and cook on a high heat for a few
  minutes until it starts to sizzle, then reduce to a medium heat and
  cook for 15 to 20 minutes more, stirring occasionally to disturb it.
  You want the jackfruit to be slightly crisp at some of its edges,
  with a dry-but-juicy texture to imitate the salt beef.
  
  Toast your bread--whether a bagel or rye bread--lightly on both
  sides. Now you need to move quickly. Smother the base layer with your
  jackfruit. Pile it high. Add sauerkraut, pickles, and "cheese". Top
  with dressing. Pop the other slice on top. Halve it if you please--I
  prefer not to. Devour, over a plate, to catch all that will
  inevitably plop out the other side as soon as you take a bite. If
  it's not leaking, it's not full enough. There is no gracious way to
  eat this, you just have to get on with it! And enjoy.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426