cold weather and reuben sandwiches

[mellowtigger]

When I woke up this morning, it was -27C/-17F (and not much wind) outside.  It's still cold.  I've been inside all morning, but my fingers and toes are cold.  I may go watch tv under the electric blanket to warm up a bit.

As for tv, I think I've mentioned before that my tolerance for violence on television has decreased during my time here in the warzone.  I learned last night that it has decreased even more.  I tried watching the new season of Snowpiercer (rebroadcasting now on HboMax) but stopped it after just a few minutes.  Did I do that for season 1?  I can't remember.  It may be another of those shows that I have to watch with frequent breaks, if at all.

Meanwhile, new foods.  A former coworker from long ago sent me a PowerXL classic air fryer.  I already have a nice toaster oven from ages ago that serves most of my crisping needs, but I've been trying new things in this device.  With some more experimentation, I think I can get some nice "fries" from raw potato soon.  I've nearly worked out the process for that.  I'm also still working on kale leaf crisps.  My first attempt at dried chickpeas didn't turn out very satisfying.  What is working well already is reuben sandwiches.

• Two slices of rye bread (not gluten-free, so this is a large indulgence for me)
• Two slices of salami on each piece of bread (the cheapest from the grocery store)
• Some pressed-out sauerkraut on top of each piece of bread (it helps hold down the salami to keep it from curling up and blowing away)
• Cook for 10 minutes at the default starting temperature
• Lift them out, drop some Thousand Island dressing on one side
• Bring the slices of bread together for a whole sandwich

I don't know what it is about that combination of salty/tangy/sour, but I do like reuben sandwiches.  This method works out well.

Comments

[mtbc]

I too like Reubens, one was my most recent order from the cafeteria at work.

[mellowtigger]

If I do this again (I may have to make my own gluten free alternative to rye), I will buy some Swiss cheese to add to it. I don't know if that addition would make a lot of difference or not. It's already good, just like this. :)

[mtbc]

Decent cheese is always a good addition. For tomorrow's lunch I expect to bake potatoes (they're starting to sprout!), dump butter then a can of mustard sardines onto them, then grill sliced havarti on top.