Archived posting to the Leica Users Group, 2003/09/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Frank Ah! Pastrami, That I understand, as I grew up in the Bronx. I mean "smoked meat" sounds so generic! Yes on rye, but put on your own mustard. Jerry frank theriault wrote: > Hi, Jerry, > > Smoked Meat is, AFAIK, peculiar to Montreal. It's beef brisket, spiced, cured and > smoked. I think it's not dissimilar to pastrami, at least the "new style" smoke meat > is. > > Ben's and Schwartz's make their own, but Ben's is made off site, and is new style > (moister and smoother). Schwartz's is still made on site, and cured in barrels in > their basement. It's one of the few old style places left. I haven't eaten there in > years (haven't been to Montreal in almost 20 years), but it used to be a pretty cheap > meal back in the 80's. > > Always served on a light rye, with prepared mustard (ie: French's) and a pickle on > the side. If you just ask for a smoked meat, that's what you get. I guess you could > order one on a kaiser or ask them not to put mustard on it or something, but then > they'd know you're from out of town. <g> > > One of the many wonderful contributions that the Jewish community has given Montreal > - like Montreal-style bagels, Leonard Cohen, Mordecai Richler, Irving Layton, my > ex-girlfriend (although she lived here in Toronto while we dated...). > > cheers, > frank > > Jerry Lehrer wrote: > > > Frank > > > > Is "smoked meat" what we in the USA call barbecue? Or something > > different? Is it pork or beef? > > > > Jerry > > > > -- > "Jazz is about capturing the moment" > -Herbie Hancock > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html