I see that on the crucial issue of Reubens, Brad Edmonds is a deviationist: He doesn't use Russian dressing. Oh well. I suppose libertarians can disagree on some things. I do approve of his recommended quantity of meat, and at least he doesn't insist on Thousand Island.
Now, I'm not a Reuben purist, either, though I love the traditional arrangement — corned beef, saurkraut, Swiss cheese, Russian dressing and rye. Personally, I think the best Reuben employs a half-and-half mixture of fatty pastrami and corned beef. I like the spicy addition of the pastrami, but not enough to sacrifice completely the classic texture of the corned beef. I contend that the compromise is the best of both worlds, and I often ask specifically for it (along with extra meat) at the deli I go to.
Other sandwiches in this tradition I love include one with brisket and pastrami, dipped in au jus. Then there's the corned beef, pastrami, liver, onions, Swiss, horseradish combo — when I feel like shortening my life span.
