Crazy Like a Fox
Tonight I started making some sandwiches for our Saturday night dinner. Crazy, but hopefully delicious. I mixed up some brine and put it in a large ziplock bag with a boneless turkey breast. In two days I will have a brined turkey breast to use for Mitch’s Turkey Clubhouse Sandwich. It’s a quicker turn around than the corned beef so it doesn’t seem like that big of a deal. My favorite sandwich is a Reuben, but the club has to be a close second. It includes bacon which gives it lots of points and it is the only double decker sandwich that I know of.
It was an easy day in the world of the Mike/Mitch project. (Which is not the same thing as an easy day in the world of Mike, but that isn’t why you are here.) To recap: I mixed some salt and water and put a large chunk of meat in the water. I did spend some time on the Cooking Calendar and you expect to see from Damn Good Food Special Occasion Goulash, French Dips, and Fancy Fried Trout. From my own repertoire I am going to sneak in some Indian Butter Chicken in the coming weeks. Look for the Butter chicken subpage to appear soon which explains that whole saga.
Damn Good Food Quote of the Day: Most of you, I’m assuming, will use store-bought deli meat for this sandwich. But I would love the idea that someone out there, somewhere, is making it with meat from a brined turkey breast.