On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>> On Mon, 17 May 2021 08:09:59 -0700 (PDT), 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.
>> Well, I meant to inspire somebody here to make their own pastrami
>> and/or sauerkraut ....
>
>Sorry. A half pound of pastrami was more, really, than I wanted to eat
>over the course of several days. I don't know what I'd do with an entire
>brisket (which I think is the only suitable cut for pastrami).
>
>I've made sauerkraut before. Again, not worth the effort for the return.
>A one-pound jar of kraut in the fridge lasts me months.
>
>Cindy Hamilton


Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.