Text 31417, 73 rader
Skriven 2012-11-28 20:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Goat
============
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> It's probably the "BAMBI" thing / though I can eat deer
 
I grew up in farm country on a hobby farm.  My dad butchered small
stock like rabbits and chickens. Neighbours with real farms
butchered their own hogs and steers. I watched as a young kid,
helped as an older one. And everyone hunted. Dad also snared rabbits
by the dozen. So I always knew where meat really came from. I also
saw Bambi as a kid but knew it for what it was... a cute, romantic,
melodramatic view of nature, not real life.

 > Recipe by: Katz's Delicatessen

That one is in Manhattan and has been around over 100 years.

 JK> There was a delicatessen and bakery owned by the Katz family in
 JK> Monticello / incredible / baked goods.

Lots of Google references. It seems to be quite a famous bakery. I
also found Katzes' delis in Conn. and Texas. I doubt if any of them
are connected; it's quite a common surname.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Authentic Deli Pastrami
 Categories: Beef, Smoked, Jewish, Preserving
      Yield: 12 Servings
 
      1 c  Coarse kosher salt
    1/4 c  Sugar
      2 ts Saltpeter
    1/4 c  Ground ginger
    1/4 c  Crushed black peppercorns
      3    Garlic Clove; crushed
      5 lb Beef brisket; fat trimmed
 
  In bowl, combine salt, sugar, saltpeter, ginger, peppercorns and
  garlic. Rub brisket well with salt mixture and place in glass dish
  or enameled pan. Cover with plastic wrap and aluminum foil and
  weight it down with a board covered with bricks or heavy cans of
  food. Store in refrigerator for 3 weeks. At end of that time, dry
  beef with paper towels. Then smoke for 3 hours at 150 - 170 F.

  In large heavy pot, place smoked brisket, cover with water bring
  to a boil, cover, reduce heat, and simmer until tender when
  pierced with fork, 3 to 4 hours. Cool in pot; cover with plastic
  wrap and aluminum foil and chill. This will keep for 1 week stored
  in the refrigerator. Slice as needed for sandwiches.

  Recipe by: Judy Zeidler's International Deli Cookbook
  Source: Long Beach Herald (Long Beach, NY), March 23, 1995
  Meal Mastered by Stuart Talkofsky
  From: Nancy Berry To: Jewish-Food List
 
  (I don't detect ginger in the pastrami at my favourite Kosher delis
  but I do taste a lot of mustard and coriander seed. And don't trim
  too much fat from the brisket! -JW)


MMMMM




YK Jim


... Vegan Pastrami Style "Jerquee"? WTF!

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