Blair P. Houghton > writes:

A. Doofus sez:
>>Have you tried te pastrami at Chompie's?
>
>Yes. Twice it was peppered corned beef.

Essentially pastrami IS peppered corned beef, cured & smoked. But I seriously
doubt anything called 'corned beef/pastrami' at a joint named "Chompies" is
even close to the real deal... probably crapola from the ass end.

pastrami [puh-STRAH-mee]
A highly seasoned beef made from a cut of PLATE, (or brisket/round- goyisha).
After the fat is trimmed, the meat's surface is rubbed with salt and a
seasoning paste that can include garlic, ground peppercorns, cinnamon, red
pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and
cooked.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."