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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Sunday, March 07, 2004 |
Toasting and Glopping. pictorially defined. This ain't no burnt weeny sandwich, but it's still a tasty little sucker.
6:35:07 PM 
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The finished beef. It has been simmering all day on the smallest burner’s lowest setting. Now, here’s my recipe: Slice the Kaiser roll, butter both halves, and toast them in a cast iron skillet over medium heat. Glop a generous portion of the beef on the lower half of the roll. Put the top on and squeeze it flat with a spatula so the juices soak into the bun.
3:17:00 PM
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Kaiser rolls topped with onion flakes
12:52:18 PM
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The Kaiser roll dough is finishing up the proof rise and the smushing of the London broil has begun! The simmering can go on as long as you like, just add water if it starts to dry out. It’s conceptually similar to ropa vieja. The dough is Moomie’s Beautiful Burger Buns recipe – with the teaspoon of onion powder suggested.
10:20:37 AM
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It’s easier to photograph this in the braising dish than in a saucepan, where it all went shortly afterwards. Enough water gets added to cover the chunks of London broil (I tore it apart by hand). Once they’ve simmered a while, they can be easily smushed (wonderful non-word) with a fork into a mass of beef threads in just enough reduced sauce to make a tender and moist sandwich.
Now to make the kaiser rolls. . .
8:26:15 AM
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