What did everyone cook today?
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My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
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HerbcoFood Nice find, looks amazing!
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
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Dr_Pain as you can see in the background I was prepared with the Jewish rye bread, mustard and kosher dill pickle LOL!!!
Dr_Pain that looks great. So I have been hearing a lot about Montreal type seasoning in the last month or so. So is the the seasoning similar to a typical Pastrami rub? I have used a seasoning for steak in the past called Montreal.
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Dr_Pain that looks great. So I have been hearing a lot about Montreal type seasoning in the last month or so. So is the the seasoning similar to a typical Pastrami rub? I have used a seasoning for steak in the past called Montreal.
YooperDog I am big on making my own seasoning because I am never satisfied by the bottle stuff, ESPECIALLY the Montreal Steak Seasoning. Some people love the stuff but I am not liking it at all (but not enough not to eat the steak though LOL)
My Montreal Smoke Meat will contain the following: Prague #1, Black Pepper, Garlic Powder, Onion Powder, Dill Seeds, White Pepper, Mustard Seeds, Coriander seeds, Chili Flakes and a couple of ingredients left to the taste of the individual that make it (I do keep a couple of secrets)
My basic Pastrami will contain the following (and some allowances for regional variations: Coriander Seeds, Black Peppercorns, Mustard Seeds, Red Chile Flakes, Allspice, Cloves, Ground, Ginger, Ground Mace, Cinnamon, Bay leaves, Salt, Curing Salt, Cloves of garlic and once again you will have variations on the theme
The Montreal Smoke Meat profile to me favors a Mediterranean (Italian) profile whereas the Pastrami seems to favor a Middle-Eastern spice profile (Lebanese, Turkish etc…). Both have Jewish origins just different migration origins.
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My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
HerbcoFood Looks awesome
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Today I have cooked NOTHING! (Since it is too early in the morning) but yesterday was chicken confit and this amazing Montreal Smoked Meat (Canadian variant of Pastrami)
-
My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
HerbcoFood sounds awesome
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Dr_Pain as you can see in the background I was prepared with the Jewish rye bread, mustard and kosher dill pickle LOL!!!
Dr_Pain Pastrami or thin slice ham on buttered Jewish Rye. Nothing like it in the world, but just remember to contain yourself.
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Now this is how you make a grilled cheese: cheddar, mozzarella, pepperoni, salami & jalapeños! #lunch
Matt W.
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Now this is how you make a grilled cheese: cheddar, mozzarella, pepperoni, salami & jalapeños! #lunch
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Now this is how you make a grilled cheese: cheddar, mozzarella, pepperoni, salami & jalapeños! #lunch
RafterW Mein Gott!
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Now this is how you make a grilled cheese: cheddar, mozzarella, pepperoni, salami & jalapeños! #lunch
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My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.
HerbcoFood that looks amazing.
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Now this is how you make a grilled cheese: cheddar, mozzarella, pepperoni, salami & jalapeños! #lunch
RafterW oh boy! That looks great…I’m starving right now!
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Well Austin, been awhile. It’s not Totinos but…
Loaded up a Jacks and hoped for the best.
Fired up the grill and here we go.
A little awesome!
Just a pizza thing…
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Well Austin, been awhile. It’s not Totinos but…
Loaded up a Jacks and hoped for the best.
Fired up the grill and here we go.
A little awesome!
Just a pizza thing…
-
Well Austin, been awhile. It’s not Totinos but…
Loaded up a Jacks and hoped for the best.
Fired up the grill and here we go.
A little awesome!
Just a pizza thing…
PapaSop Yep I do that from time to time with frozen pizzas, for me there sometimes I can never have too much cheese on a pizza.
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