On Mon, 24 May 2021 09:55:09 -0500, Sqwertz >
wrote:

>On Mon, 24 May 2021 01:56:41 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
>>> 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:
>>>
>>>>> 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).
>>> The pastrami you bought at the store wasn't brisket. Maybe it was
>>> navel, but most likely it was top round <ptooey>. And you've never
>>> had tri-tip pastrami either.
>>
>> I can tell the difference between brisket and top round. It was
>> flat-cut brisket.
>>
>> <https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>
>>
>> What an eye-watering URL. Still, I'm not their website designer.
>
>REAL, traditional pastrami is made from Naval, not brisket. And it
>will look like it's from brisket except for the way the fat is
>arranged.
>
>-sw

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.