From FFFound. Weirdly, they include both pastrami and corned beef (greedy!), but I do love the colors and the type. The Reuben in Helvetica – an elegant, modern treatment for an indelicate sandwich.
Photo by NY Magazine.
Just kidding, it’s an ice cream sandwich from Coolhaus NY.
My dear friend Elisabeth of Fuchsia Knits just sent me this recipe, with the caveat: “I just threw up in my mouth a little.”
Aside from the fact that the poster wrongly attributes Reubens to St. Patrick’s day, I couldn’t have said it any better myself!
I came across this (incredible/disturbing) photo of what a reuben might look like if prepared by some fancy chef like Grant Achatz or Wylie Dufresne.
Note the pastrami-cured short rib, pickled cabbage, and dark rye crisp. I don’t know whether to cry or make a reservation at wherever that dish is served.
Thoughts?
Colum McCann’s Let The Great World Spin [Random House, 2009] won the National Book Award. It also totally botched the idea of what’s in a Reuben.
Up he went to the photo editor and thrust the envelope in his hand. The guy was eating half a Reuben sandwich. Had a piece of lettuce on his teeth. (McCann, 172)
Your eyes have not deceived you. Unless the narrator mistook the lettuce for a piece of pickled cabbage from the sauerkraut, or the fictional deli worker that made the sandwich was high on mayo fumes, this too is a botched job!
Colum McCann? Feh! More like Goy McInaccurate.
But I’m not complaining. At least I can be happy that the Reuben is even mentioned in such a widely read, unanimously lauded piece of prose. Hey, you take what you can get!
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