Looks great. I bought the fixins for that meal last night. Can’t wait. Usually I just use my corned beef for Ruebens, but this time of year I add the fixins
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YOU'RE KILLING ME!!!! :-):-):-):-):-)
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When having corned beef with cabbage, is the point or flat your preferred cut?

If I am slamming Ruebens out of it I like the flat
With the fixins I prefer the point
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Hell yes thats what I am talking about.

But no brown bread or soda bread.
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I favor the flat for both mainly for slice ability also the least fat in the flat. I cook veggies and spuds with and don't like the grease it soaks up from the point.
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:-)
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I try to trim as much as possible, but yeah it does have a greasy film.
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I went to Outback last night w/ my mom.

I used to love that place.

Food is absolute shit now. Portion sizes probably reduced 30-40% in size from the size of shrimp to the salads and even the bread loafs. Probably won't be going back there anytime soon.
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Good point. But if you have any left over, that would make a GREAT sammich!!
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Yes it is!
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Nice

you afraid to let your food touch?
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Nah I can mix it all up. I didn't even notice that :-)
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Which one? I used to love the one off of Brighton? and I-35. I had a trade deal then...



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I think you mean I-35 and Chouteau Trwy it didnt even make it a year. It then remained boarded up for near 2 years. A Chipotle is now in that location and seems to be doing well.
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Did some chicken alfredo with garlic bread and caesar salad. Made the dressing from scratch after some other food thread on here going back and forth about salad dressing.

It's really damn good, and I keep all the stuff on hand, except for anchovy paste which I bought a tube of. I'll be going this route from this time forward instead of spending $5 a jar for the stuff I got before.
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