Comments on: Reuben Patty Melt – The Frankenstein’s Monster of St. Paddy’s Day Leftovers

By: It Came to Me in a Dream « Pastry Methods and Techniques

It Came to Me in a Dream « Pastry Methods and Techniques — Fri, 24 Apr 2009 14:56:50 +0000

[...] curd filling. Is that an art or a craft? Will decides to use up his leftover corned beef by turning it into a patty melt. Art? or [...]

By: Jenni

Jenni — Tue, 24 Mar 2009 11:42:03 +0000

Best use of holiday leftovers, ever! What a wonderful technique–the wheels are turning, looking forward to Easter leftovers, and Thanksgiving leftovers and…! Love the way you think, Will:D

By: Spud Sunday: Spicy Skins

Spud Sunday: Spicy Skins — Sun, 22 Mar 2009 21:13:51 +0000

[...] recipes, while I, for my part, am inclined to pay attention to someone who puts Guinness in his reuben melts. Harissa and [...]

By: Daily Spud

Daily Spud — Sat, 21 Mar 2009 23:14:05 +0000

So the truth, it seems, is that Guinness really is both good for you and good for reuben patty (or is that paddy?) melts. Excellent work sir.

By: M.W.

M.W. — Fri, 20 Mar 2009 19:21:11 +0000

Easily one of the best things I’ve eaten in a long time and I am the queen of patty melts (my favorite indulgence). Will – This is a keeper, fo’ sho’. It was incredible!