Tasty, tasty poison

[gwywnnydd]

I have been in an uncharacteristically adventurous foodie mood the last couple of months (seriously, every opportunity to eat out I've had, I've had something I'd never had before. This isn't normal for me). I've learned some stuff I really like.

And one that's going to be my downfall, I can tell.

I had a Reuben(sp?) yesterday. OMG, that was GOOD. But, corned beef *and* sauerkraut *and* cheese? Sodium content = a whole flipping month's worth.

I think I shall have to save that as my Uber-Special-treat.

Comments

[katybeth]

When E and I go out we often split a reuben. The theory is (a) if it's a lousy reuben, there isn't as much of it, and (b) if it's a good reuben, the best part is the first half, when it's still hot. But yes, still a lot. And yum.

[evillinn.livejournal.com]

I love rubens like damn. But yes, tons of sodium and fat and goodness and badness.

The thing about rubens is that they are either awesome or they suck bad. There really isn't a middle ground. Nothing is sadder than a ruben with too-tough corned beef.

mmmmmmm. corned beeeeeef.

[sistawendy.livejournal.com]

I have deep, deep love for Reubens.