On Tue, 25 May 2021 06:28:11 +1000, Dave Smith
> wrote:

>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."

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