Text 13293, 65 rader
Skriven 2007-03-21 10:31:20 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Homemade pastrami
=============================
DSac> Also, I think the time is more important to the recipe than the
DSac> internal temperature, which is never mentioned in the text.  I
DSac> never worry about the internal temperature of the brisket, and
DSac> I certainly NEVER would have allowed it to go all the way to
DSac> 150 F.
 
DSh> I'd think that at 110-120, it was still raw meat in spite of 
DSh> it being corned.

But the point was to give it a pastrami cure, not necessarily to
fully cook it.  And you could have brought it up to 135 and still
had it be "rare" and edible.

DSac> You don't mention how thick the slices are.  Do you have a
DSac> "ham slicer"? 

DSh> I do -- but it has lost its edge.   

Well?  Have you no sharpener??  Honestly, you people and letting
your knives get dull!!  LOL

DSh> I used an electric knive.  Most piece were 1/8 inch or 
DSh> less.

Digression:  How often do you use your electric knife? Can you
get nice deli-thin slices with it?  Do you like it?  I've had
a few of them over the years.  Usually what happens is I forget
how much I hate them and buy one at an estate sale or similar, 
and then get less-than-ideal results with it and either sell
it on eBay or bring it to the town transfer station where I can
finally get some satisfaction with it by whirling it over my head
by the cord and releasing it to smash violently against the 
inside wall of the dumpster. [g]


DSh> Never would have occured to me to fry it.

pwnt, pa57ram1 n00b!!11!one!

DSac> That is not a fair comparison, so I'll ignore it.  A piece of
DSac> spinach is a lot fatter than an eye of round.  You can, of course,

DSh>    BOO HISS.

Hey, don't shoot the messenger. [g]  Michael and I have both noted
here in the echo that "pastrami round" - containing little or no
fat - is readily available at delis just about everywhere, and has
even become the default over "plate pastrami," the fattier original
stuff, so believe me the food industry is listening to your
concerns.

DSh> They did not have any flats -- except at 2 1/2 times the price.

Yeah, same here all the time, which is why I buy the point cuts.

DSac> Don't boil it.  Try my other suggestion above.

DSh> Too late -- done.  

Oh well.  May it be better this time around.

---
Minutus cantorum, minutus balorum, 
minutus carborata descendum pantorum
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