Yeah, in the early 80's they started using round instead of brisket because of more yield. But the flavor never makes it inside and you end up with boiled beef. I used to think it was the belly piece like the bacon of steer, but I think it is brisket. Plenty of places in NY to get the real stuff but you have to know where.
For deli meats I always use Guldens or Hebrew National. Dijon is for cooking. Not the NJ (Grey Puopon) stuff, the French stuff (Maile or the one in the clay jar with the red wax). On Fri, 11 Mar 2005 16:46:09 -0600, Gruss Gott wrote: > Here's the deal: I talked with the owner and he's from New York, but > got ticked that nobody made real pastrami anymore so he moved to SF > and made his own! > > I don't know a thing about it, but he told me that you use brisket and > stomach meat (he used a special name for that) which you combine with > spices. He uses a special mix he invented but he told me coriander > and some others that I forget. Then I guess you slowly steam roast > the meat for hours. > > The mustard was that homemade chunky kind which kinda looked like > dijon with chunks and it was more watery. > > It's definitely the best sandwich I've had! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Save $10 Download ZoneAlarm Security Suite http://www.houseoffusion.com/banners/view.cfm?bannerid=66 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:150347 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
