Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?

Angela found this piece of meat in with the ham and turkey that stays it is
pastrami. She wanted it. It is about an inch high and in length maybe the
size of my hand. I assume it is already cooked. Can I just heat it and cut
it in slices? The only pastrami I am familiar with is sliced for
sandwiches. I did try to search but only came up with recipes for making
it. Seems this stuff is already made.

Thanks!


  #2 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

Julie Bove wrote:
> Angela found this piece of meat in with the ham and turkey that stays
> it is pastrami. She wanted it. It is about an inch high and in
> length maybe the size of my hand. I assume it is already cooked. Can I
> just heat it and cut it in slices? The only pastrami I am
> familiar with is sliced for sandwiches. I did try to search but only
> came up with recipes for making it. Seems this stuff is already made.
>
> Thanks!


I buy pastrami from time to time. I use it for anything - sandwiches, as the
protein in salads. It is a nice addition to a party platter, as is or rolled
around asparagus spears or a pickle. Also nice rolled around sun dried
tomatoes and fetta. You could make it into fritters with gluten free flour.
Nice with tomato sauce (ketchup) that way. Because it came in a piece you
could heat it slowly in the micro and have it with vegetables and a pepper
sauce.


  #3 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> Angela found this piece of meat in with the ham and turkey that stays
>> it is pastrami. She wanted it. It is about an inch high and in
>> length maybe the size of my hand. I assume it is already cooked. Can I
>> just heat it and cut it in slices? The only pastrami I am
>> familiar with is sliced for sandwiches. I did try to search but only
>> came up with recipes for making it. Seems this stuff is already made.
>>
>> Thanks!

>
> I buy pastrami from time to time. I use it for anything - sandwiches, as
> the protein in salads. It is a nice addition to a party platter, as is or
> rolled around asparagus spears or a pickle. Also nice rolled around sun
> dried tomatoes and fetta. You could make it into fritters with gluten free
> flour. Nice with tomato sauce (ketchup) that way. Because it came in a
> piece you could heat it slowly in the micro and have it with vegetables
> and a pepper sauce.


I don't really know anything about pepper sauce or fritters. Must be
something that's not common here. The only fritters I know about are sweet.
Like apple or corn. But Angela does like ketchup.


  #4 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>> Angela found this piece of meat in with the ham and turkey that
>>> stays it is pastrami. She wanted it. It is about an inch high and
>>> in length maybe the size of my hand. I assume it is already cooked.
>>> Can I just heat it and cut it in slices? The only pastrami I am
>>> familiar with is sliced for sandwiches. I did try to search but
>>> only came up with recipes for making it. Seems this stuff is
>>> already made. Thanks!

>>
>> I buy pastrami from time to time. I use it for anything -
>> sandwiches, as the protein in salads. It is a nice addition to a
>> party platter, as is or rolled around asparagus spears or a pickle.
>> Also nice rolled around sun dried tomatoes and fetta. You could make
>> it into fritters with gluten free flour. Nice with tomato sauce
>> (ketchup) that way. Because it came in a piece you could heat it
>> slowly in the micro and have it with vegetables and a pepper sauce.

>
> I don't really know anything about pepper sauce or fritters. Must be
> something that's not common here. The only fritters I know about are
> sweet. Like apple or corn. But Angela does like ketchup.


Use the same batter as for sweet fritters but cut up pieces of meat and put
in the batter as opposed to coating individual pieces. Then cook in a pan
like you are cooking a pancake. So any basic fritter recipe would do minus
the sugar if any.

Any sauce or gravy over pastrami would be nice. A nice mustard sauce
perhaps. With garlic mash...


  #5 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"Julie Bove" > wrote in message
...
> Angela found this piece of meat in with the ham and turkey that stays it
> is pastrami. She wanted it. It is about an inch high and in length maybe
> the size of my hand. I assume it is already cooked. Can I just heat it
> and cut it in slices? The only pastrami I am familiar with is sliced for
> sandwiches. I did try to search but only came up with recipes for making
> it. Seems this stuff is already made.
>
> Thanks!




There are two kinds of pastrami I know of. One is sort of like corned
beef, where you have to cook it really long to get it tender. The other
is already cooked and ready to eat. Just slice it. I think if you study
the package it came in carefully, they should tell you which kind it is.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world



  #6 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...

>
> Use the same batter as for sweet fritters but cut up pieces of meat and
> put in the batter as opposed to coating individual pieces. Then cook in a
> pan like you are cooking a pancake. So any basic fritter recipe would do
> minus the sugar if any.


Yikes! That sounds vile. I have never made fritters. I believe the batter
contains egg and maybe dairy so not something I would make. I just can't
imagine meat fried in a batter.
>
> Any sauce or gravy over pastrami would be nice. A nice mustard sauce
> perhaps. With garlic mash...


I generally don't use any sauces with our food. I guess that's just the way
I was brought up. My mom never made any sauces. I was watching a show on
TV the other day and they were talking about sauces. Went on and on about
all the sauces you could use with chicken. My mom pretty much only used
salt, pepper and maybe parsley. I do have other seasonings but just never
got into sauces. Except perhaps for spaghetti sauce. We generally don't
eat gravy either.


  #7 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Evelyn" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>> Angela found this piece of meat in with the ham and turkey that stays it
>> is pastrami. She wanted it. It is about an inch high and in length maybe
>> the size of my hand. I assume it is already cooked. Can I just heat it
>> and cut it in slices? The only pastrami I am familiar with is sliced for
>> sandwiches. I did try to search but only came up with recipes for making
>> it. Seems this stuff is already made.
>>
>> Thanks!

>
>
>
> There are two kinds of pastrami I know of. One is sort of like corned
> beef, where you have to cook it really long to get it tender. The other
> is already cooked and ready to eat. Just slice it. I think if you
> study the package it came in carefully, they should tell you which kind it
> is.


This appears to be cooked. In fact when she picked it up, I thought it was
ham. Are you supposed to heat it to eat it? She wants it for dinner
tonight.


  #8 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"Julie Bove" > wrote in message
...
>
> "Evelyn" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> ...
>>> Angela found this piece of meat in with the ham and turkey that stays it
>>> is pastrami. She wanted it. It is about an inch high and in length
>>> maybe the size of my hand. I assume it is already cooked. Can I just
>>> heat it and cut it in slices? The only pastrami I am familiar with is
>>> sliced for sandwiches. I did try to search but only came up with
>>> recipes for making it. Seems this stuff is already made.
>>>
>>> Thanks!

>>
>>
>>
>> There are two kinds of pastrami I know of. One is sort of like corned
>> beef, where you have to cook it really long to get it tender. The
>> other is already cooked and ready to eat. Just slice it. I think if
>> you study the package it came in carefully, they should tell you which
>> kind it is.

>
> This appears to be cooked. In fact when she picked it up, I thought it
> was ham. Are you supposed to heat it to eat it? She wants it for dinner
> tonight.




Do they give you any sort of heating instructions on the package? I think
it can be served cold, but I personally prefer it warmed up myself and
served with mustard.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

  #9 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,390
Default What do I do with a pastrami?

Julie Bove > wrote:

: "Ozgirl" > wrote in message
: ...

: >
: > Use the same batter as for sweet fritters but cut up pieces of meat and
: > put in the batter as opposed to coating individual pieces. Then cook in a
: > pan like you are cooking a pancake. So any basic fritter recipe would do
: > minus the sugar if any.

: Yikes! That sounds vile. I have never made fritters. I believe the batter
: contains egg and maybe dairy so not something I would make. I just can't
: imagine meat fried in a batter.

Ever have southern fried chicken before your allergies? That is a batter
fried meat.
: >
: > Any sauce or gravy over pastrami would be nice. A nice mustard sauce
: > perhaps. With garlic mash...

: I generally don't use any sauces with our food. I guess that's just the way
: I was brought up. My mom never made any sauces. I was watching a show on
: TV the other day and they were talking about sauces. Went on and on about
: all the sauces you could use with chicken. My mom pretty much only used
: salt, pepper and maybe parsley. I do have other seasonings but just never
: got into sauces. Except perhaps for spaghetti sauce. We generally don't
: eat gravy either.

You have missed a great deal.

Wendy


  #10 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,390
Default What do I do with a pastrami?

Julie Bove > wrote:

: "Evelyn" > wrote in message
: ...
: > "Julie Bove" > wrote in message
: > ...
: >> Angela found this piece of meat in with the ham and turkey that stays it
: >> is pastrami. She wanted it. It is about an inch high and in length maybe
: >> the size of my hand. I assume it is already cooked. Can I just heat it
: >> and cut it in slices? The only pastrami I am familiar with is sliced for
: >> sandwiches. I did try to search but only came up with recipes for making
: >> it. Seems this stuff is already made.
: >>
: >> Thanks!
: >
: >
: >
: > There are two kinds of pastrami I know of. One is sort of like corned
: > beef, where you have to cook it really long to get it tender. The other
: > is already cooked and ready to eat. Just slice it. I think if you
: > study the package it came in carefully, they should tell you which kind it
: > is.

: This appears to be cooked. In fact when she picked it up, I thought it was
: ham. Are you supposed to heat it to eat it? She wants it for dinner
: tonight.


Hot or cold. Often used in sandsiches, like corned beef, with mustard, o
it can be used in dishes that call for ham of smoked pork meat by kosher
cookd, s it is a beef product, so can be made kosher. It is a traditional
deli meat and is used that way, ususlally.

Wendy


  #11 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Evelyn" > wrote in message
...

> Do they give you any sort of heating instructions on the package? I
> think it can be served cold, but I personally prefer it warmed up myself
> and served with mustard.


No instructions that I saw.


  #12 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Evelyn" > wrote in message
> : ...
> : > "Julie Bove" > wrote in message
> : > ...
> : >> Angela found this piece of meat in with the ham and turkey that stays
> it
> : >> is pastrami. She wanted it. It is about an inch high and in length
> maybe
> : >> the size of my hand. I assume it is already cooked. Can I just heat
> it
> : >> and cut it in slices? The only pastrami I am familiar with is sliced
> for
> : >> sandwiches. I did try to search but only came up with recipes for
> making
> : >> it. Seems this stuff is already made.
> : >>
> : >> Thanks!
> : >
> : >
> : >
> : > There are two kinds of pastrami I know of. One is sort of like
> corned
> : > beef, where you have to cook it really long to get it tender. The
> other
> : > is already cooked and ready to eat. Just slice it. I think if you
> : > study the package it came in carefully, they should tell you which
> kind it
> : > is.
>
> : This appears to be cooked. In fact when she picked it up, I thought it
> was
> : ham. Are you supposed to heat it to eat it? She wants it for dinner
> : tonight.
>
>
> Hot or cold. Often used in sandsiches, like corned beef, with mustard, o
> it can be used in dishes that call for ham of smoked pork meat by kosher
> cookd, s it is a beef product, so can be made kosher. It is a traditional
> deli meat and is used that way, ususlally.


Yeah. That's the way I'm familiar with.


  #13 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

Evelyn wrote:
> "Julie Bove" > wrote in message
> ...
>>
>> "Evelyn" > wrote in message
>> ...
>>> "Julie Bove" > wrote in message
>>> ...
>>>> Angela found this piece of meat in with the ham and turkey that
>>>> stays it is pastrami. She wanted it. It is about an inch high and
>>>> in length maybe the size of my hand. I assume it is already
>>>> cooked. Can I just heat it and cut it in slices? The only
>>>> pastrami I am familiar with is sliced for sandwiches. I did try
>>>> to search but only came up with recipes for making it. Seems this
>>>> stuff is already made. Thanks!
>>>
>>>
>>>
>>> There are two kinds of pastrami I know of. One is sort of like
>>> corned beef, where you have to cook it really long to get it
>>> tender. The other is already cooked and ready to eat. Just
>>> slice it. I think if you study the package it came in carefully,
>>> they should tell you which kind it is.

>>
>> This appears to be cooked. In fact when she picked it up, I thought
>> it was ham. Are you supposed to heat it to eat it? She wants it
>> for dinner tonight.

>
>
>
> Do they give you any sort of heating instructions on the package? I
> think it can be served cold, but I personally prefer it warmed up
> myself and served with mustard.


Yum, open sandwich of a good rye bread with the pastrami and mustard - eaten
with knife and fork.. I am drooling
>
> --



  #14 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Ozgirl" > wrote in message
> : ...
>
> : >
> : > Use the same batter as for sweet fritters but cut up pieces of meat
> and
> : > put in the batter as opposed to coating individual pieces. Then cook
> in a
> : > pan like you are cooking a pancake. So any basic fritter recipe would
> do
> : > minus the sugar if any.
>
> : Yikes! That sounds vile. I have never made fritters. I believe the
> batter
> : contains egg and maybe dairy so not something I would make. I just
> can't
> : imagine meat fried in a batter.
>
> Ever have southern fried chicken before your allergies? That is a batter
> fried meat.


Probably not. My mom made fried chicken for a few years when I was really
young but she just put flour on it. I'm not really old enough to remember.
I do remember her making fried okra and I liked that. The only fried
chicken I remember eating after that was KFC and really I tried to avoid the
chicken. I would eat the potatoes and biscuits but I never liked fried
chicken.
> : >
> : > Any sauce or gravy over pastrami would be nice. A nice mustard sauce
> : > perhaps. With garlic mash...
>
> : I generally don't use any sauces with our food. I guess that's just the
> way
> : I was brought up. My mom never made any sauces. I was watching a show
> on
> : TV the other day and they were talking about sauces. Went on and on
> about
> : all the sauces you could use with chicken. My mom pretty much only used
> : salt, pepper and maybe parsley. I do have other seasonings but just
> never
> : got into sauces. Except perhaps for spaghetti sauce. We generally
> don't
> : eat gravy either.
>
> You have missed a great deal.


I don't think so. I don't really like most sauces. If I get something in a
restaurant with a sauce, I usually scrape it all off. Not that I would
order anything like that these days. Never know what might be in the sauce.


  #15 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...
> Evelyn wrote:
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Evelyn" > wrote in message
>>> ...
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> Angela found this piece of meat in with the ham and turkey that
>>>>> stays it is pastrami. She wanted it. It is about an inch high and
>>>>> in length maybe the size of my hand. I assume it is already
>>>>> cooked. Can I just heat it and cut it in slices? The only
>>>>> pastrami I am familiar with is sliced for sandwiches. I did try
>>>>> to search but only came up with recipes for making it. Seems this
>>>>> stuff is already made. Thanks!
>>>>
>>>>
>>>>
>>>> There are two kinds of pastrami I know of. One is sort of like
>>>> corned beef, where you have to cook it really long to get it
>>>> tender. The other is already cooked and ready to eat. Just
>>>> slice it. I think if you study the package it came in carefully,
>>>> they should tell you which kind it is.
>>>
>>> This appears to be cooked. In fact when she picked it up, I thought
>>> it was ham. Are you supposed to heat it to eat it? She wants it
>>> for dinner tonight.

>>
>>
>>
>> Do they give you any sort of heating instructions on the package? I
>> think it can be served cold, but I personally prefer it warmed up
>> myself and served with mustard.

>
> Yum, open sandwich of a good rye bread with the pastrami and mustard -
> eaten with knife and fork.. I am drooling


I found out it is turkey pastrami. Probably won't be very good. I tend to
avoid stuff made of turkey that is pretending to be other meats, but she was
so excited about it that I bought it. She has come off of a week of eating
little more than chicken broth with chicken and rice, due to a sore throat
that the Dr. said was probably a virus.

And then yesterday she was in the hospital with more urinary problems. It's
worse this time and the PA doesn't believe the diagnosis of impacted feces
causing the problem. So she has to see a specialist. She is stressing out
over that so right now I will just buy her whatever she wants.




  #16 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,390
Default What do I do with a pastrami?

Ozgirl > wrote:
: Yum, open sandwich of a good rye bread with the pastrami and mustard - eaten
: with knife and fork.. I am drooling
: >
: > --

I like it in a closd sandwich on tha same great bakery rye bread with
mustard and eaten by hand:-) If you it is open faced in oz doesn't the
meat fall off?:-)

Wendy-right side up in New York City

  #17 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 7,296
Default What do I do with a pastrami?

"Julie Bove" > wrote:
> Angela found this piece of meat in with the ham and turkey that stays it
> is pastrami. She wanted it. It is about an inch high and in length maybe
> the size of my hand. I assume it is already cooked. Can I just heat it
> and cut it in slices? The only pastrami I am familiar with is sliced for
> sandwiches. I did try to search but only came up with recipes for making
> it. Seems this stuff is already made.


Hi Julie,

Pastrami is made from beef brisket. First the brisket is salt water cured
up to three weeks to make corned beef. The corned beef is then rubbed with
herbs and spices and smoked for about one hour a pound, until 165 F
internal, to make pastrami, so yes, it's already cooked.

I've only had it in sandwiches. The Reuben is my favorite.

The Reuben sandwich is a grilled or toasted sandwich made with either
pastrami or corned beef, sauerkraut, Swiss cheese, and either Russian
dressing or Thousand Island dressing. It is typically made with rye bread

Reuben Sandwich - 4 servings

Ingredients

8 - slices dark rye bread
1/2 cup Russian or Thousand Island dressing
8 - ounces pastrami or corned beef
4 - ounces Sauerkraut, well drained
4 - ounces Swiss cheese (1 or 2 slices each sandwich)
4 - pats butter

Directions

1. Spread the dressing on each bread slice.
2. On one slice, place the corned beef, then the sauerkraut, and then the
cheese. 3. Place the second slice on the top with the dressing side down.
4. Butter the top of the sandwich and place buttered side down on a
preheated griddle. 5. Now butter the other side of the sandwich, which is
the top side. 6. Heat the sandwich until bread is golden brown.
7. Turn once and allow the other side to become golden brown.
8. Cut the sandwich in half and serve.

***********************************

Russian Dressing for Reuben Sandwiches

Servings: 4

1 Tbs carrots,grated
1 Tbs beets, grated
1 Tbs onions,grated
6 Tbs Mayonnaise

Instructions

This product is not stable and should be made fresh. If the product is to
be kept, it should be pasteurized 30 minutes at 160° F. This is supposed to
be the genuine Russian dressing. If the raw materials are to be kept any
time before being use, they should be covered with strong vinegar. Of
course, this vinegar must be removed by pressing or draining before using
the materials."

***********************************

Russian Dressing 2

Combine the following ingredients. Makes one-half cup

1/3 cup mayonnaise
1-1/2 Tbsp ketchup
1 Tbs onions,grated
1-1/2 tsp prepared horseradish
1/2 tsp Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

*******************
*******************

Super Hero Sandwich

4 tablespoons mayonnaise
1 stirato (long loaf of hero bread), unsliced
6 oz Thin sliced Pastrami
6 oz Thin sliced Smoked Turkey
6 oz Thin sliced Smoked Ham
1/4 head lettuce
1 medium tomato, sliced
4 slices Colby Cheese
4 slices Swiss Cheese
1 red onion, sliced
1/2 cup sliced pickles

Cut loaf of bread in half horizontally. Spread both halves with mayonnaise.
On bottom half, layer ingredients in following order: lettuce, tomato,
Colby cheese, Swiss cheese, onion, pastrami, ham, turkey and pickle. Top
with remaining half loaf and serve. Wrap leftovers in Press'n Seal wrap and
refrigerate until ready to eat. Serves 6.

You may be able to modify either of these, or Google on 'recipes using
pastrami' or 'recipes using corned beef'. HTH

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #18 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> Evelyn wrote:
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Evelyn" > wrote in message
>>>> ...
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>> Angela found this piece of meat in with the ham and turkey that
>>>>>> stays it is pastrami. She wanted it. It is about an inch high and
>>>>>> in length maybe the size of my hand. I assume it is already
>>>>>> cooked. Can I just heat it and cut it in slices? The only
>>>>>> pastrami I am familiar with is sliced for sandwiches. I did try
>>>>>> to search but only came up with recipes for making it. Seems this
>>>>>> stuff is already made. Thanks!
>>>>>
>>>>>
>>>>>
>>>>> There are two kinds of pastrami I know of. One is sort of like
>>>>> corned beef, where you have to cook it really long to get it
>>>>> tender. The other is already cooked and ready to eat. Just
>>>>> slice it. I think if you study the package it came in carefully,
>>>>> they should tell you which kind it is.
>>>>
>>>> This appears to be cooked. In fact when she picked it up, I thought
>>>> it was ham. Are you supposed to heat it to eat it? She wants it
>>>> for dinner tonight.
>>>
>>>
>>>
>>> Do they give you any sort of heating instructions on the package? I
>>> think it can be served cold, but I personally prefer it warmed up
>>> myself and served with mustard.

>>
>> Yum, open sandwich of a good rye bread with the pastrami and mustard -
>> eaten with knife and fork.. I am drooling

>
> I found out it is turkey pastrami. Probably won't be very good. I tend to
> avoid stuff made of turkey that is pretending to be other meats, but she
> was so excited about it that I bought it. She has come off of a week of
> eating little more than chicken broth with chicken and rice, due to a sore
> throat that the Dr. said was probably a virus.
>
> And then yesterday she was in the hospital with more urinary problems.
> It's worse this time and the PA doesn't believe the diagnosis of impacted
> feces causing the problem. So she has to see a specialist. She is
> stressing out over that so right now I will just buy her whatever she
> wants.




I like turkey pastrami better than the traditional kind. It's really
delicious. But serve it warm like Susan suggested.
--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

  #19 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Evelyn" > wrote in message
...

> I like turkey pastrami better than the traditional kind. It's really
> delicious. But serve it warm like Susan suggested.


I did do that. She is eating it with ketchup and she likes it. She also
likes the green beans and potatoes.


  #20 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Evelyn" > wrote in message
...

> That doesn't sound very tasty at all. But kids often do get strange
> tastes that they do for a while then stop altogether. When I was a kid I
> loved tunafish sandwiches best of all. I still like them.


I liked them too and still do but would prefer to have them with mayo and I
can't. I also made peanut butter and dill pickle or peanut butter and
American cheese sandwiches. Cold meatloaf on white bread was another
favorite but we didn't get that often. That was mainly reserved for road
trips. It was one of the few times my mom did make us sandwiches.

I also remember her making French Dip sandwiches a few times. The first
time my brother had one, he put his piece of sandwich in the au jus and the
phone rang. It was for him. He talked for a good 5 minutes then returned
to his sandwich which was now soaked. He then picked it up, headed it for
his mouth and squeezed it. He began screaming in horror as the au jus
streamed down his arm.

We all laughed and my mom said, "Well... What did you THINK was going to
happen!?" I'm sure he was old enough to have known better, but as I said,
it was the first time we'd ever had them.




  #21 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Nick Cramer" > wrote in message
...
> "Julie Bove" > wrote:
>> Angela found this piece of meat in with the ham and turkey that stays it
>> is pastrami. She wanted it. It is about an inch high and in length maybe
>> the size of my hand. I assume it is already cooked. Can I just heat it
>> and cut it in slices? The only pastrami I am familiar with is sliced for
>> sandwiches. I did try to search but only came up with recipes for making
>> it. Seems this stuff is already made.

>
> Hi Julie,
>
> Pastrami is made from beef brisket. First the brisket is salt water cured
> up to three weeks to make corned beef. The corned beef is then rubbed with
> herbs and spices and smoked for about one hour a pound, until 165 F
> internal, to make pastrami, so yes, it's already cooked.


Oh... So it is corned beef then? She also found a corned beef that she
wanted me to buy. It did have directions and required more cooking than I
have time for on most days. Could be you can get that pre-cooked as well.
I don't know.
>
> I've only had it in sandwiches. The Reuben is my favorite.
>
> The Reuben sandwich is a grilled or toasted sandwich made with either
> pastrami or corned beef, sauerkraut, Swiss cheese, and either Russian
> dressing or Thousand Island dressing. It is typically made with rye bread


<recipes snipped>

Yes, I've heard of those but not something I'd eat even if I could. Angela
did have one of those when she was younger and liked it, but not possible
now with the food allergies.


  #22 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 408
Default What do I do with a pastrami?

In article >,
"Julie Bove" > wrote:

> I think in those days they put pretty much anything on a sandwich because of
> food rationing and such. But the worse has got to be the sandwich loaf.
> You take unsliced bread, cut the crust off, then slice it the long way into
> several thin slices. You then put the pieces back together with some sort
> of salad type sandwich stuff like tuna salad, egg salad, etc, or just
> chopped veggies and butter or mayo in there. I think the bread might also
> have been buttered as well. The assembled loaf was then frosted with tinted
> cream cheese or in some cases something like Miracle Whip. I always
> threatened to make that but never did.


I have a collection of cookbooks from the 50s which have recipes and
off-tint photographs of foods like that. I never cook out of them, but
I find them amusing to keep around.

I did love something my mother made when I was small which came from one
of them, I think. It was a turkey, mushroom, rice ring with a creamy
sauce on top. Wouldn't eat it today, but it brings back good memories.

I roasted a small turkey tonight, and all week I'll be enjoying my many
favorite ways to eat up leftover turkey. :-)

Priscilla
  #23 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 408
Default What do I do with a pastrami?

In article >,
"Julie Bove" > wrote:

> > Pastrami is made from beef brisket. First the brisket is salt water cured
> > up to three weeks to make corned beef. The corned beef is then rubbed with
> > herbs and spices and smoked for about one hour a pound, until 165 F
> > internal, to make pastrami, so yes, it's already cooked.

>
> Oh... So it is corned beef then? She also found a corned beef that she
> wanted me to buy. It did have directions and required more cooking than I
> have time for on most days. Could be you can get that pre-cooked as well.
> I don't know.


It may have been corned beef at one point, but then, as Nick explained,
it was processed further to make it pastrami. (Which they spell
"pastromi" around here, which annoyed me no end when I first settled
here, but I digress.)

Priscilla
  #24 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

W. Baker wrote:
> Ozgirl > wrote:
>> Yum, open sandwich of a good rye bread with the pastrami and mustard
>> - eaten with knife and fork.. I am drooling
>>>
>>> --

>
> I like it in a closd sandwich on tha same great bakery rye bread with
> mustard and eaten by hand:-) If you it is open faced in oz doesn't
> the meat fall off?:-)
>


yes, that's why I use a knife and fork, lol. I used to buy the very
dense rye and use a spread of ricotta, then peanut butter (freshly ground),
sunflower seed kernels, alfalfa sprouts, grated carrot - all eaten with a
knife and fork becasue it was large and messy




  #25 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Peppermint Patootie" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> I think in those days they put pretty much anything on a sandwich because
>> of
>> food rationing and such. But the worse has got to be the sandwich loaf.
>> You take unsliced bread, cut the crust off, then slice it the long way
>> into
>> several thin slices. You then put the pieces back together with some
>> sort
>> of salad type sandwich stuff like tuna salad, egg salad, etc, or just
>> chopped veggies and butter or mayo in there. I think the bread might
>> also
>> have been buttered as well. The assembled loaf was then frosted with
>> tinted
>> cream cheese or in some cases something like Miracle Whip. I always
>> threatened to make that but never did.

>
> I have a collection of cookbooks from the 50s which have recipes and
> off-tint photographs of foods like that. I never cook out of them, but
> I find them amusing to keep around.
>
> I did love something my mother made when I was small which came from one
> of them, I think. It was a turkey, mushroom, rice ring with a creamy
> sauce on top. Wouldn't eat it today, but it brings back good memories.
>
> I roasted a small turkey tonight, and all week I'll be enjoying my many
> favorite ways to eat up leftover turkey. :-)


I collect old cookbooks. I do use some of the recipes in them. I have some
with the sauced rice ring but it has peas in the middle of it. I have never
personally made anything into a ring.

My one grandma collected copper molds and had them displayed all over her
kitchen. She also had the same kind of copper bottomed Revereware that I
do. She was constantly polishing the stuff. When I was younger, I thought
it needed to be polished. Then I realized there was no real point in doing
that. It cooked the same, polished or unpolished. And once you used it, it
went all ugly again.




  #26 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 178
Default What do I do with a pastrami?

Julie Bove wrote:

> Yikes! That sounds vile. I have never made fritters. I believe the batter
> contains egg and maybe dairy so not something I would make. I just can't
> imagine meat fried in a batter.


Ummmm ever heard of a Corn dog :-)

http://en.wikipedia.org/wiki/Corn_dog




>> Any sauce or gravy over pastrami would be nice. A nice mustard sauce
>> perhaps. With garlic mash...

>
> I generally don't use any sauces with our food. I guess that's just the way
> I was brought up. My mom never made any sauces. I was watching a show on
> TV the other day and they were talking about sauces. Went on and on about
> all the sauces you could use with chicken. My mom pretty much only used
> salt, pepper and maybe parsley. I do have other seasonings but just never
> got into sauces. Except perhaps for spaghetti sauce. We generally don't
> eat gravy either.
>
>



--
(- -)
=m=(_)=m=
RodS T2
Australia
  #27 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 178
Default What do I do with a pastrami?

Ozgirl wrote:

> Sounds pretty much like how I ate in high school. I ate the same sandwich
> for years also. In my case it was devon (cheap, cheap, luncheon meat) with
> tomato sauce on white bread. I'd open the sandwich and put a layer of potato
> crisps on it. The only veggies I ever ate until I was an adult was potato,
> canned peas and tomatoes. The tomatoes had to be very ripe and on a sandwich
> at least 2 hours old to make the bread a bit soggy. We used butter back
> then. The first margarine in Australia tasted absolutely disgusting.
>
>

So you were bought up on ETA marg as well? I Still can't eat marg only
butter.



--
(- -)
=m=(_)=m=
RodS T2
Australia
  #28 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...

> My mum went back to work when I was 5 but she used to leave our sandwiches
> made and wrapped in greaseproof paper. After a while I used to make my own
> becasue she always did my brother's sandwich first and he had peanut
> butter. Peanut putter just didn't go well with luncheon meat


I'll never forget having lunch at a friend's house when I was about 4 or 5.
They were some religion that had all these rules that I thought were plain
silly. At least my mom told me that the rules came from the religion.
Maybe not. Like they weren't allowed to go to the movies or watch TV. They
were allowed to play games but only certain ones.

We were in the bedroom sitting on little chairs at a little table playing a
game called Hands Down. I see it is still being made.

http://www.boardgames.com/handsdowngame.html

I can't remember the exact rules but the object was to slap the plastic
hands. Instead of doing that though, one of the kids who lived at that
house was slapping *my* hands and hard! And getting away with it because
house rules dictated that you weren't allowed to "tattle" on anyone else.

I was quite relieved when lunch was served. But also taken aback that the
mother served the lunch right there at the little table in the bedroom.
With all those rules, you'd think she would have insisted we eat in the
kitchen like we did in our house. We had no dining room in those days but
would move the kitchen table into the living room when we had company.

Anyway... Lunch was Campbell's chicken noodle soup and peanut butter
sandwiches. And somehow (I can't remember how it happened) a blob of peanut
butter plopped into my soup. I was horrified but the mother said I had to
eat it anyway because they didn't waste food in that house.

I can still remember the taste of that soup. Oh, vile! Could be it was an
off brand of peanut butter or that it was spoiled. In those days we had no
pull dates on food. But the taste was so greasy and bitter, I have never
been tempted to try any foods involving peanut butter, like Pad Thai. Just
the thought of peanut butter mixed into anything except for sweets or a
peanut butter and jelly or peanut butter and pickle sandwich makes me want
to hurl.

I also remember carrying on about it to my mother when I got home. I don't
think we ever went over to that house to play again. The kids weren't
really good friends of ours. They went to some special school. Probably a
religious school. But my mom made us play with them from time to time when
she went visiting. In those days she did that a lot. My brother and I
weren't in school yet. She didn't have a car and didn't work. Seems none
of the moms on our block worked and they went back and forth to the various
houses for coffee and such.

I can remember when they came out with the first plastic bags. They had the
flip over tuck in flap. Never kept the sandwiches fresh! Before that we
used waxed paper bags. Oddly, they kept the sandwiches very fresh even
though the end was just folded over. My mom never taped the bags, although
I'm sure some people did.

When Angela broke her arm at the start of school, I bought her some waxed
paper bags for her lunch. She loved them because she could open them with
just one hand. I still buy them. The bread that I eat comes in a round
loaf. It is longer and not as tall per slice as regular bread. It fits
well in the waxed paper bags.


  #29 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...

> Sounds pretty much like how I ate in high school. I ate the same sandwich
> for years also. In my case it was devon (cheap, cheap, luncheon meat) with
> tomato sauce on white bread. I'd open the sandwich and put a layer of
> potato crisps on it. The only veggies I ever ate until I was an adult was
> potato, canned peas and tomatoes. The tomatoes had to be very ripe and on
> a sandwich at least 2 hours old to make the bread a bit soggy. We used
> butter back then. The first margarine in Australia tasted absolutely
> disgusting.


My mom's friend puts potato chips on her sandwiches, but it doesn't sound
appealing to me. As a child I wouldn't eat them at all. Only Fritos, then
later when they came out with them, tortilla chips.

My mom always bought the big three vegetables. Canned peas, corn and green
beans. In my Jr. High years, specifically French cut green beans. I don't
know why but that particular type was on the Weight Watcher's menu. We
always had one of those vegetables every night will dinner. In addition she
bought canned carrots, asparagus (less often), hominy, black eyed peas,
spinach (thankfully not often), tomatoes, kidney beans, garbanzo beans,
whole potatoes, Shelly beans (green beans mixed with cooked dried beans and
a favorite of mine), and maybe a few other things I've forgotten about. I
ate all willingly except for the spinach and asparagus.

We had two cooked vegetables with every meal. In addition there was always
an iceberg lettuce salad. One of my parents came up with the bright idea of
cutting a head of lettuce into four wedges and calling it "Honeymoon" salad.
Lettuce alone. Har, har. The thing was danged hard to eat! When I got
older, I insisted on making the salad and it was always a tossed salad or
something more creative. I bought other types of greens (although much less
variety available than today) and other things like radishes, carrots,
celery, tomatoes, etc. In season, I grew these things in my garden.

By the time I reached high school, I shuddered at the thought of buying
lunch at school or bringing a lunch. So I made my own trail mix and kept
that in my purse. I subsisted on that quite a lot! We did find all sorts
of ways to legally cut class and we often went to the local shopping center
or other places. Funds were rather low though so we didn't get to go out
for an actual lunch very often. When we did though, it was never fast food.

Then in my Jr. year, we had the good luck of being able to use the "Foreign
Language Lounge". It was an extra classroom with basically nothing in it,
but it did have a kitchen complete with all appliances and a sink. We got
some furniture donated and a bunch of us took turns cooking lunch. Usually
the food was cooked at home and reheated there. We didn't have microwaves
in those days. They had been invented but were not yet a common thing. We
had to use the oven to heat the food. And the way it worked out, each of us
had to provide food for the rest about once every 2 weeks. That worked out
quite nicely. I can't remember now what we did for plates and silverware
and such. Perhaps there were some in the room and we just used those. I
vaguely remember doing dishes.


  #30 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Peppermint Patootie" > wrote in message
...

> It may have been corned beef at one point, but then, as Nick explained,
> it was processed further to make it pastrami. (Which they spell
> "pastromi" around here, which annoyed me no end when I first settled
> here, but I digress.)


Yes.




  #31 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"RodS" > wrote in message
...
> Julie Bove wrote:
>
>> Yikes! That sounds vile. I have never made fritters. I believe the
>> batter contains egg and maybe dairy so not something I would make. I
>> just can't imagine meat fried in a batter.

>
> Ummmm ever heard of a Corn dog :-)
>
> http://en.wikipedia.org/wiki/Corn_dog


Yeah. I find them to be quite nasty. Then again, I've never liked hot
dogs. When I was a kid if I was forced to have one (that didn't happen
often), I would pick off the very outer coating and eat only that. I
couldn't eat any of it that had touched the meat because it made it taste
bad.
>



  #32 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

RodS wrote:
> Ozgirl wrote:
>
>> Sounds pretty much like how I ate in high school. I ate the same
>> sandwich for years also. In my case it was devon (cheap, cheap,
>> luncheon meat) with tomato sauce on white bread. I'd open the
>> sandwich and put a layer of potato crisps on it. The only veggies I
>> ever ate until I was an adult was potato, canned peas and tomatoes.
>> The tomatoes had to be very ripe and on a sandwich at least 2 hours
>> old to make the bread a bit soggy. We used butter back then. The
>> first margarine in Australia tasted absolutely disgusting.

> So you were bought up on ETA marg as well? I Still can't eat marg only
> butter.


Well it did improve


  #33 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 1,614
Default What do I do with a pastrami?

Julie Bove wrote:

> When Angela broke her arm at the start of school, I bought her some
> waxed paper bags for her lunch. She loved them because she could
> open them with just one hand. I still buy them. The bread that I
> eat comes in a round loaf. It is longer and not as tall per slice as
> regular bread. It fits well in the waxed paper bags.


I use aluminium foil for my kids. I used to use plastic wrap until Jasmine
started school and I was scared she would use her mouth to get the plastic
wrap off the sandwich and choke on it


  #34 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 7,296
Default What do I do with a pastrami?

RodS > wrote:
> Ozgirl wrote:
>
> > Sounds pretty much like how I ate in high school. I ate the same
> > sandwich for years also. In my case it was devon (cheap, cheap,
> > luncheon meat) with tomato sauce on white bread. I'd open the sandwich
> > and put a layer of potato crisps on it. The only veggies I ever ate
> > until I was an adult was potato, canned peas and tomatoes. The tomatoes
> > had to be very ripe and on a sandwich at least 2 hours old to make the
> > bread a bit soggy. We used butter back then. The first margarine in
> > Australia tasted absolutely disgusting.
> >
> >

> So you were bought up on ETA marg as well? I Still can't eat marg only
> butter.


WW II margarine in the States. Empty a package of white margarine into a
bowl. Let it come to room temp. Add a packet of coloring powder and mix
'til good enough. Form into sticks and refrigerate. Arrrrgh!

I love butter! ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
  #35 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>
>> When Angela broke her arm at the start of school, I bought her some
>> waxed paper bags for her lunch. She loved them because she could
>> open them with just one hand. I still buy them. The bread that I
>> eat comes in a round loaf. It is longer and not as tall per slice as
>> regular bread. It fits well in the waxed paper bags.

>
> I use aluminium foil for my kids. I used to use plastic wrap until Jasmine
> started school and I was scared she would use her mouth to get the plastic
> wrap off the sandwich and choke on it


Angela does have some reusable sandwich containers. I used to use them.
Not really sure why I stopped, except that they add extra weight to her
backpack and then of course I have to wash them.




  #36 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 2,979
Default What do I do with a pastrami?


"Nick Cramer" > wrote in message
...
> RodS > wrote:
>> Ozgirl wrote:
>>
>> > Sounds pretty much like how I ate in high school. I ate the same
>> > sandwich for years also. In my case it was devon (cheap, cheap,
>> > luncheon meat) with tomato sauce on white bread. I'd open the sandwich
>> > and put a layer of potato crisps on it. The only veggies I ever ate
>> > until I was an adult was potato, canned peas and tomatoes. The tomatoes
>> > had to be very ripe and on a sandwich at least 2 hours old to make the
>> > bread a bit soggy. We used butter back then. The first margarine in
>> > Australia tasted absolutely disgusting.
>> >
>> >

>> So you were bought up on ETA marg as well? I Still can't eat marg only
>> butter.

>
> WW II margarine in the States. Empty a package of white margarine into a
> bowl. Let it come to room temp. Add a packet of coloring powder and mix
> 'til good enough. Form into sticks and refrigerate. Arrrrgh!
>
> I love butter! ;-)


My dad said he and his sister used to fight over who put the coloring in.


  #37 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>
>> When Angela broke her arm at the start of school, I bought her some
>> waxed paper bags for her lunch. She loved them because she could
>> open them with just one hand. I still buy them. The bread that I
>> eat comes in a round loaf. It is longer and not as tall per slice as
>> regular bread. It fits well in the waxed paper bags.

>
> I use aluminium foil for my kids. I used to use plastic wrap until Jasmine
> started school and I was scared she would use her mouth to get the plastic
> wrap off the sandwich and choke on it




I think the wax paper we used to use years ago was the most ecologically
friendly. Foil and plastic are nearly forever. But they do have their
uses.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

  #38 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"Nick Cramer" > wrote in message
...
> RodS > wrote:
>> Ozgirl wrote:
>>
>> > Sounds pretty much like how I ate in high school. I ate the same
>> > sandwich for years also. In my case it was devon (cheap, cheap,
>> > luncheon meat) with tomato sauce on white bread. I'd open the sandwich
>> > and put a layer of potato crisps on it. The only veggies I ever ate
>> > until I was an adult was potato, canned peas and tomatoes. The tomatoes
>> > had to be very ripe and on a sandwich at least 2 hours old to make the
>> > bread a bit soggy. We used butter back then. The first margarine in
>> > Australia tasted absolutely disgusting.
>> >
>> >

>> So you were bought up on ETA marg as well? I Still can't eat marg only
>> butter.

>
> WW II margarine in the States. Empty a package of white margarine into a
> bowl. Let it come to room temp. Add a packet of coloring powder and mix
> 'til good enough. Form into sticks and refrigerate. Arrrrgh!
>
> I love butter! ;-)




Me too! I remember my mom mixing that little packet of color into the
margerine!


Evelyn

  #39 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 408
Default What do I do with a pastrami?

In article >,
"Julie Bove" > wrote:

> My one grandma collected copper molds and had them displayed all over her
> kitchen. She also had the same kind of copper bottomed Revereware that I
> do. She was constantly polishing the stuff. When I was younger, I thought
> it needed to be polished. Then I realized there was no real point in doing
> that. It cooked the same, polished or unpolished. And once you used it, it
> went all ugly again.


That was one of my jobs when I was a kid -- to polish the copper bottoms
of the Revere Ware. I liked doing it because you could see the results,
unlike vacuuming or dusting which, if you did it as often as you were
"supposed to," never yielded visible results.

Priscilla
  #40 (permalink)   Report Post  
Posted to alt.food.diabetic
external usenet poster
 
Posts: 894
Default What do I do with a pastrami?

"BlueBrooke" > wrote in message
...
> On Mon, 20 Apr 2009 10:24:58 -0400, Peppermint Patootie
> > wrote:
>
>
>>That was one of my jobs when I was a kid -- to polish the copper bottoms
>>of the Revere Ware. I liked doing it because you could see the results,
>>unlike vacuuming or dusting which, if you did it as often as you were
>>"supposed to," never yielded visible results.
>>
>>Priscilla

>
> One of my jobs, too. The pans were hanging over the stove -- at least
> that's the reason Mom gave me for having to clean those things every
> night. Frankly, I think I would have been stuck with that job even if
> they were stored in the back of a drawer.
>
> I loved the pans -- and bought myself a set ages ago -- but cleaning
> the bottoms was one of the first chores I gave up, just about the time
> I started realizing I no longer had to clean my room before I could go
> out and play. :-D




They cook the same whether the bottoms are polished or not. And frankly,
it is such a thankless task to polish them!

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
pastrami Pico Rico Barbecue 4 05-11-2010 07:44 PM
pastrami for NB modom (palindrome guy)[_2_] General Cooking 6 02-12-2008 10:33 PM
Thank you Dee!! Pastrami Nancy Young General Cooking 16 29-01-2006 10:33 PM
Pastrami Mike \Piedmont\ Recipes (moderated) 0 04-11-2005 04:06 AM


All times are GMT +1. The time now is 03:13 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"