On Monday, May 17, 2021 at 2:48:24 PM UTC-4, Cindy Hamilton wrote:
> On Monday, May 17, 2021 at 2:07:46 PM UTC-4, bruce bowser wrote:
> > On Monday, May 17, 2021 at 11:10:04 AM UTC-4, Cindy Hamilton wrote:
> > > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, 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
> > > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > > bread. We'll have pastrami sandwiches for lunch today.
> > I never understood all the black pepper than goes into Pastrami. Or for that matter, St.Louis style BBQ ribs.
> You'd better stick to McDonald's, then.

That was the other day. I tried Burger King's plain double with fry. Not as good. Oh, you remind me. Now, i'm going to try your suggestion of the chilli sauce on the burger, with no other fixing. We'll see how it tastes.