On Sat, 22 May 2021 20:13:59 -0500, 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 ....
>
>-sw

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.

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

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.

On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> A one-pound jar of kraut in the fridge lasts me months.
>
> Cindy

Kimchi will go even longer - still cabbage, just tastier.

On Sunday, May 23, 2021 at 2:10:26 PM UTC-4, wolfy's new skateboard wrote:
> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> > A one-pound jar of kraut in the fridge lasts me months.
> >
> > Cindy
> Kimchi will go even longer - still cabbage, just tastier.

I like sauerkraut better because its shredded.

On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> > A one-pound jar of kraut in the fridge lasts me months.
> >
> > Cindy
> Kimchi will go even longer - still cabbage, just tastier.

The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.

https://photos.app.goo.gl/LzoutcDdjp84KuHHA

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.

-sw

On Sun, 23 May 2021 23:29:48 -0500, 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.
>
>-sw

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

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.

Tri-tip is not a popular cut here. I doubt I've seen it more than once or
twice.

Cindy Hamilton

On Friday, May 14, 2021 at 8:18:51 PM UTC-5, 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
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
How many Matzos had to be emasculated to make that soup? I mean, you
never hear about any *other* part of them being eaten. Maybe the rest of
them isn't kosher.
>
> -sw
>
--Bryan