tonights supper

[NutmegCT]

I am with you on that Tom! No comparison between a packaged and the real stuff. I found a small shop run by a guy whose family had a deli in Chicago from about 1920 to 80's. Good stuff but pricey.

Unfortunately we just had leftovers with baked beans, way to much going on getting ready for Passover to prepare "real" food!

Sure glad you also know about the "real" stuff, especially from those Chicago years. And by the way ... Chag Sameach!

Tom

 

[weewillie]

about a 5 lb brisket, made the brine from Michael Ruhlman's book Charcuterie( i didn't use the book as brine) and kept it in the fridge for about 6 days turning it every day. rinsed it well and vacuum packed it and put in the freezer until needed , took it out on the 16th and cooked it on Pat's day. The next one I will do it as pastrami when it is warm enough for the smoker.

 

[martx-5]

I'm guessing you guys eat the pre-packaged "corned beef" they sell in the supermarket?...

I live in NY, and we have some of the best delis in country here, but you still can't sell me on corned beef. Add cabbage to the mix, and I'm completely turned off. Now, pastrami on the other hand is much better. When I get a Rueben at the deli, I have it made with pastrami. And of course, sauerkraut is a far superior form of cabbage. So, it's possible to have good corned beef and cabbage, but you have to alter it a bit by having pastrami and sauerkraut! :glee:

 

[NutmegCT]

Art - I hear you there. We have Rein's Deli in Manchester CT. A NYC style deli, and the food is fantastic. You know you're in the right place when you sit down and within 30 seconds there's a big bowl of home style pickles placed in front of you. And the pastrami sandwich - a bit of heaven. (Not to mention the blintzes ...)

Tom

 

[Bayless]

To feed 150 (75 lbs of meat) I don't go to the local grocery. Got it from the restaurant supply instead. Six 12 to 14 lb chunks of meat.