Dave Smith wrote:
> On 2021-05-14 10:34 p.m., Ed Pawlowski wrote:
> > On 5/14/2021 9:18 PM, Sqwertz wrote:
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>
> >> Matzo ball soup from home made chicken stock and bloody Cesar
> >> pickled beets on the side.
> >
> > Sandwich looks excellent but I'll pass on the Matzo balls.
> >
> I have only had Matzo balls a couple times. I liked them.
"What's the frequency, Dave?"