Text 10288, 107 rader
Skriven 2014-02-25 11:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weather or not 251
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 ML> There was one notable section with floor-to-ceiling windows
 ML> that overlooked a plaza that itself was above street level,
 ML> from which one could see the swirling blizzardy winds from
 ML> the comfort of an office building.
 NB> Ah... better to view that sort of weather from inside to be sure... ;)

Montreal's weather being like Rochester's, only quite a bit
worse in winter, which might be a factor in why its has
survived and Rochester's hasn't.

 NB>> When Rochester had a similar setup, those were glass,
 NB>> so one could possibly see something of downtown...  ;)
 ML> Had? What happened to it?
 NB> It was dismantled, at least in part... partly, no doubt, since at
 NB> least one main anchor for it has been demolished... but I vaguely
 NB> remember some discussion at one point about how it ended up being

That might be a blow to its integrity, but if the replacement
building were included into the plan, that might have been an
opportunity to evolve the network.

 NB> another factor in the decline of the downtown businesses, with the
 NB> pedestrians no longer at the street where they might enter said
 NB> businesses, but I don't remember if that actually was part of the
 NB> dismantling decisions... 

But, as has been demonstrated in Montreal and elsewhere,
the "underground city" spawns and nurtures businesses of
its one, so the downtown storefronts can become part of
the new system. The point is to facilitate commerce, not
to chill it, as it were. The incentive (coming in from
the cold) has to be there, though.

Montreal Smoked Meat
cat: deli, beef, sandwiches
Yield: 10 to 12 servings

1 whole brisket, 12-14 lb, fat cap trimmed to 1/8"
- M says, are you kidding? Trim the fat cap??
2 or 3 fist-size chunks of medium smoking wood
- such as oak or hickory
h - For the cure
1 c Kosher salt
3 Tb ground black pepper
3 Tb ground coriander
1 Tb pink salt (aka InstaCure, Prague Powder)
1 Tb sugar
1 ts ground bay leaf
1 ts ground cloves
h - For the rub
3 Tb coarsely ground black pepper
1 Tb ground coriander
1 Tb paprika
1 Tb garlic powder
1 Tb onion powder
1 ts dill weed
1 ts ground mustard
1 ts celery seed
1 ts crushed red pepper

Prep Time: 1 Hour
Inactive Time: 4 Days
Cook Time: 7 Hours
Total Time: 4 Days 8 Hours

To make the cure, in a small bowl mix together salt,
pink salt, black pepper, coriander, sugar, bay leaf,
and cloves. Coat entire brisket with the cure and
place in an extra-large resealable plastic bag. Place
in the coldest part of the refrigerator and cure for
4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as
possible under cold running water. Place brisket in a
large container and fill with water and let soak 2 hr,
replacing water every 30 min. Remove from water and
pat dry with paper towels.

To make the rub, mix together black pepper, coriander,
paprika, garlic powder, onion powder, dill weed,
mustard, celery seed, and crushed red papper in a
small bowl. Coat entire brisket with the rub.

Fire up smoker or grill to 225F, adding chunks of
smoking wood chunks when at temperature. When wood is
ignited and producing smoke, place brisket in, fat
side up, and smoke until an instant read thermometer
registers 165F when inserted into thickest part of
the brisket, about 6 hr.

Transfer brisket to large roasting pan with V-rack.
Place roasting pan over two burners on stovetop and
fill with 1" water. Bring water to a boil over high
heat, reduce heat to medium, cover roasting pan with
aluminum foil, and steam brisket until an instant
read thermometer registers 180F when inserted into
thickest part of the meat, 1 to 2 hr, adding more
hot water as needed.

Transfer brisket to cutting board and let cool
slightly. Slice and serve, preferably on rye with
mustard.

Josh Bousel, meatwave.com, also found on seriouseats.com
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