A while back somebody, probably Shawn, mentioned "smoked meat".

At least I think somebody did...anyhow I've got this library book and
while I was reading through it I found this, I take full
responsibility for the typos and hopefully I got it entered correctly:

From the book:

What's The Difference?
Recreational Culinary Reference For The Curious and Confused
by Brette Warshaw
ISBN 978-0-06-299619-0

Corned Beef vs. Pastrami

While you may have some vague understanding that pastrami and corned
beef are two different things, and that one might be better than the
other (no comment), you may be stuck on the how and why. Here are
the major points of differentiation between the two.

Country of Origin
Pastrami has two possible ancestries: It's either Romanian (where
it's predecessor, pastrama, was made with pork or mutton) or Turkish)
where it'd be a descendant of of pastirima, made with beef). Corned
beef hails from Ireland, which is why it's eaten on St. Patrick's
Day.

Cut of Meat
Today's corned beef and pastrami are both made from beef, albeit
different parts of the animal. Corned beef is made from brisket,
which comes from the lower chest of the cow; pastrami is either made
from a cut called the deckle, a lean, wide, firm shoulder cut, or the
navel, a smaller and juicier section right below the ribs. These days,
you may also see pastrami made from brisket.

Brine
Both pastrami and corned beef are brined before they're cooked;
they're either rubbed with or submerged in a solution of salt and
spices to infuse the meat with more moisture and flavor. The brine
for both cuts includes salt, sugar, black pepper, clove, coriander,
bay leaves, juniper berries, and dill, as well as the preservatives
sodium nitrate or sodium nitrite.

Spice Mix
Here's when things really start to differ. After the brining process,
pastrami get covered in a mixture of black pepper, coriander, mustard
seeds, fennel seeds, and sometimes fresh garlic; that spice coating is
what gives it its blackened appearance. Corned beef is left naked.

Cooking Method
Pastrami is smoked over hardwood, oftentimes with a pan of water
nearby, which helps keep the meat moist. It's then cooled and steamed
before serving. Corned beef is boiled, sometimes with cabbage and
other accoutrements in the mix.

Bonus Round
If you've ever been to Montreal, you may be wondering: What does
"smoked meat" have to do with all this? Smoked meat is a Canadian
specialty that pulls from the same themes as corned beef and pastrami,
but has a narrative of it's own. It's made with brisket and is brined
in a mixture of black pepper, coriander, garlic, and mustard seed - but
with much less sugar than its pastrami and corned-beef cousins. Then
it's smoked like pastrami, and is best layered onto rye bread with
mustard for serving - just like the rest of the family.


... nx th prtng stm fr vwl mprd ppl wh lv crnms nd pns
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Bill Swisher wrote to All <=-

A while back somebody, probably Shawn, mentioned "smoked meat".

At least I think somebody did...anyhow I've got this library book and while I was reading through it I found this, I take full
responsibility for the typos and hopefully I got it entered correctly:

That was me in my "World Sandwiches" series. And it rasied a comment
from Weller. I've et Montreal smoked meat, corned beef and pastrami.
And I have no trouble telling the difference.

Then there is turkey pastrami which I have seen claimed as "tastes
just as good as beef pastrami". Which makes me want to ask the writer
"What colour is the sky on your planet?"

You may recognise this recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Pastrami -- 00
Categories: Poultry, Herbs, Bbq, Rubs
Yield: 2 Pounds

2 lb Turkey breast; skinned,
- boned
1 tb Coriander seeds
2 ts Cracked black peppercorns
1 1/2 tb Coarse (kosher or sea) salt
2 ts Firm pack dark brown sugar
2 ts Sweet paprika
1 1/2 ts Mustard seeds
1 ts Ground ginger
3 cl Garlic; minced

At least 1 cup wood chips, soaked for 1 hour in cold water
to cover and drained.

Rinse the turkey breast under cold running water, then
drain and blot dry with paper towels. Set aside while you
prepare the spice rub.

Coarsely crush the coriander seeds and pepper in a spice
mill or under the edge of a cast-iron skillet. Combine the
crushed spices in a bowl and whisk in the salt, sugar,
paprika, mustard seeds, ginger, and garlic. Using your
fingers, pat the mixture over the entire surface of the
turkey breast and rub in thoroughly. Wrap the breast in
plastic wrap or place in a large zip-lock plastic bag and
let the turkey cure in the refrigerator for 24 hours.

Set up the grill for indirect grilling, place a drip pan
in the center. If using a charcoal grill, preheat it to
medium. If using a gas grill, place all the wood chips in
the smoker box and preheat the grill to high; then, when
smoke appears, lower the heat to medium.

When ready to cook, if using charcoal, toss the wood chips
on the coals. Unwrap the turkey and oil the grill grate.
Place the turkey on the hot grate over the drip pan. Cover
the grill and cook the turkey until an instant-read
thermometer inserted in the thickest part of the breast
registers 180ºF/82ºC, 1 to 1 1/2 hours. If using charcoal,
add 10 to 12 fresh coals per side after 1 hour of cooking.

Transfer the turkey pastrami to a rack and cool, then
refrigerate, covered, until cold. To serve, cut the
pastrami into thin slices across the grain.

Pretty sure it was in The Barbecue! Bible by Steven
Raichlen. Which I had bought once upon a time and typed
this in.

Bill Swisher

MM Format by Dave Drum - 13 August 2009

Uncle Dirty Dave's Archives

MMMMM

... Blackened chicken: (1) put chicken in oven (2) go check Facebook.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Bill Swisher to All <=-

Recreational Culinary Reference For The Curious and Confused
Corned Beef vs. Pastrami

I agree with most of that article but do have a small quibble with
some of the terms.

Corned beef is made from brisket
which comes from the lower chest of the cow;

Agreed. Also known as the breast.

pastrami is either made from a cut called the deckle, a lean,
wide, firm shoulder cut

The shoulder is the chuck.

Deckle is German and Yiddish for covering and when it comes to meat
cuts the brisket deckle is the fatty point end that gets cut away
from the flat. A fat cap on a roast is also a deckle eg. the fatty
rib cap that gets cut from a rib eye roast is also a deckle. (In
Dutch it's dekken and in Danish it's dekel.)

navel, a smaller and juicier section right below the ribs.

The brisket is below the first five ribs. The navel, also called
the plate, is the belly meat below ribs 6 to 13. They are different
muscles.

you may also see pastrami made from brisket.

And lately, extra lean pastrami made from eye of round, which is not
nearly as tasty.

There's lots of other ways to prepare these tough cuts too. Asian
countries have very different ways of handling brisket and plate.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Seaweed And Brisket Soup (Miyeok-Guk)
Categories: Korean, Soups, Beef
Yield: 4 Servings

1 oz Dried miyeok seaweed
(wakame)
3 Whole medium cloves garlic +
3 Finely minced medium cloves
Garlic, divided
10 g (1 inch) fresh ginger, peeled
1/2 md White onion
12 oz Beef brisket, washed in cold
Water
2 tb Joseon ganjang (Korean soup
Soy sauce), divided
Kosher or sea salt

Don't let the small amount of dried seaweed fool you: It swells
considerably as it soaks. Long soaking of the seaweed followed by
a nice, gentle simmer, ensures every bite is perfectly tender.

Using Joseon ganjang (Korean soup soy sauce), which has a more
savory, less sweet flavor than soy sauces with wheat, pairs better
with this beefy, vegetal soup. Joseon ganjang is made exclusively
from soy beans with no wheat.

In a medium bowl, cover seaweed with at least 3 inches cold water
and let stand at room temperature until fully softened and
hydrated, about 2 hours.

Meanwhile, in a Dutch oven or pot, combine whole garlic cloves,
ginger, onion, and brisket with 1 1/2 quarts (1 1/2L) cold water
and bring to a boil over high heat. Lower heat to maintain a
gentle simmer and cook, covered, until brisket is tender and broth
is slightly cloudy, about 2 hours. Using a slotted spoon, remove
and discard garlic cloves, ginger, and onion from broth.

Transfer brisket to a work surface and allow to cool slightly,
then slice across the grain into bite-size pieces. Transfer
brisket to a small bowl and toss well with 1 tablespoon soy sauce
and remaining 3 cloves minced garlic. Set aside.

Drain seaweed and squeeze well to remove excess water. Transfer to
work surface and roughly chop into bite-size pieces.

Return broth to a simmer and add seaweed and seasoned brisket. If
the proportion of liquid to solids is too low for your taste, you
can top up with water and return to a simmer. Add remaining 1
tablespoon soy sauce and simmer until seaweed is tender, about 30
minutes. Season to taste with salt.

Ladle soup into bowls and serve alongside hot rice and any banchan
(side dishes) of your choosing.

The soup can be refrigerated for up to 5 days; reheat before
serving (you may need to thin with water, since the seaweed can
thicken the chilled soup).

SEOYOUNG JUNG
From: Serious Eats

MMMMM



Cheers

Jim


... Just how much can I get away with and still go to heaven?"

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On 07-24-21 22:56, Jim Weller <=-
spoke to Bill Swisher about "Smoked Meat"? <=-

And lately, extra lean pastrami made from eye of round, which is not nearly as tasty.

We used to make our own corned beef. We used the eye of round since
brisket was either unavailable or more expensive. It did end up having
good flavor, but not as good as the factory made corned beef brisket we
bought near St. Patrick's day, nor as good as the pastrami we made out
of some of those corned beef.

This is probably a sandwich that is as messy as a sloppy Joe. I chose
it because it reminded me of one of my Dad's favored dishes. He would
put well cooked white navy beans on bread to eat. Sort of like putting
gravy on bread.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OLD-FASHIONED BAKED BEAN SANDWICH
Categories: Main dish, Sandwich
Yield: 4 Servings

2 c Canned or cooked molasses
-baked beans; drained and
-chilled
1/4 c Onion; minced
1/2 c Chili sauce
Salt, pepper to taste
4 Buttered slices brown or
-rye bread
4 Thin slices bacon; fried
-crisp and crumbled

Combine beans, onion, chili sauce, salt, and pepper in a small
saucepan. Heat 10 minutes. Spoon about 1/2 cup hot bean mixture over
each bread slice; top with crisp bacon. Serve with gherkins.

from The Complete International One-Dish Cookbook "Cold and Hot
Sandwiches" posted by Tiffany Hall-Graham

Recipe posted by: Tiffany Hall-Graham

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:06:03, 26 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

extra lean pastrami made from eye of round, which is not
nearly as tasty.

We used to make our own corned beef. We used the eye of round

I imagine you prefer the leaner meat to the fatty.

You would know from doing briskets that the point is fattier than
the flat. At old fashioned delis they would ask if you wanted lean,
fat or half and half. When I was young and skinny I would go for the
fatty version AND order a platter (sandwich comes with fries and
coleslaw, lots of fries, rather than just a sandwich).

This is probably a sandwich that is as messy as a sloppy Joe.

Title: OLD-FASHIONED BAKED BEAN SANDWICH

Except that it's usually served on a plate, open faced, and eaten
with a knife and fork. I sometimes have baked beans on toast as part
of a hearty weekend brunch.

Speaking of sloppy, I remember a dive bar we'd go to back in the 70s
for draft beer after a game. It was a really early sports bar. They
made really sloppy meatball sandwiches with hotdog buns dripping
with marinara sauce. I Googled and its still there!

https://theprescott.com

The History of The Prescott

"Originally called The Preston Hotel ... the establishment was
re-baptized The Prescott in 1941, in recognition of its status as
the last watering hole between Ottawa and the town of Prescott, 100
kilometres down the Prescott Highway. This fact also earned it the
moniker "The Last Chance."

Founded in 1934 by Giuseppe Costantini and Antonio Disipio (on
Preston Street in Little Italy)

The Preston, now Prescott Hotel ... has served the community well in
its sponsorships of sports teams ... It boasts a hard-core clientele
dedicated to its meatball sandwiches.

Today it is a purposefully retro greasy spoon; an iconic throwback
to its days as a public house. The spirit of its memory lives on in
the drinking habits of its patrons and in its classic sandwiches."



Cheers

Jim


... Marriage changes passion... suddenly you're in bed with a relative.

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On 07-27-21 22:08, Jim Weller <=-
spoke to Dale Shipp about "Smoked Meat"? <=-

extra lean pastrami made from eye of round, which is not
nearly as tasty.

We used to make our own corned beef. We used the eye of round

I imagine you prefer the leaner meat to the fatty.

In general, we do prefer leaner meat. OTOH, we long ago gave up using
eye of round and went to purchasing ready made corned beef brisket. We
would buy the flats rather than the points, but even so there was enough
fat in the flats to impart good flavor.

Title: OLD-FASHIONED BAKED BEAN SANDWICH

Except that it's usually served on a plate, open faced, and eaten
with a knife and fork. I sometimes have baked beans on toast as part
of a hearty weekend brunch.

As I said in another message, beans on bread was a favored meal/snack of
my father. He usually used navy beans rather than baked beans though.

kilometres down the Prescott Highway. This fact also earned it the
moniker "The Last Chance."

In Columbia where we lived, there was a restaurant building that went
through a number of reincarnations. Then someone opened a basic burger
bar and called it "The Last Chance". It lasted for a number of years
before folding as a result of divorce. Then someone else took over the location with a restaurant called "The Second Chance".


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheesy Apple Sandwich Spread
Categories: Lunch, Sandwich, Cheese, Spread, Boat
Yield: 2 cups

1/2 c Finely chopped apple
1/2 c Finely chopped carrot
1 c Shredded Monterey cheese
2 tb Shelled sunflower seeds
1/4 ts Parsley flakes
1/3 c Mayonnaise
1/2 ts Worcestershire sauce

In medium bowl, combine all ingredients, mix well. Cover, store in
refrigerator.

Add ons for sandwiches: Bean sprouts, lettuce, sliced cucumbers,
sliced onions, sliced tomatoes, radishes, thinly sliced fresh
mushrooms.

Good on hearty wheat or rye breads. In Pitas.
Book 1

MMMMM



... Shipwrecked in Silver Spring, Maryland. 02:11:00, 29 Jul 2021
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)