On Friday, March 11, 2016 at 10:44:58 AM UTC-5, Janet B wrote:
> On Fri, 11 Mar 2016 02:58:55 -0800, sf > wrote:
>
> >On Thu, 10 Mar 2016 19:35:29 -0000, Janet > wrote:
> >
> >> In article >, cshenk1
> >> @cox.net says...
> >> >
> >> > jmcquown wrote in rec.food.cooking:
> >> >
> >> > > >
> >> > > Everyone has posted tons of links over the last few years. She keeps
> >> > > asking this question but obviously pays no mind to the answers.
> >> > >
> >> > > Jill
> >> >
> >> > Maybe part of the problem is posting LINKS instead of actual recipes
> >> > people have tried?
> >>
> >> FGS. You must know, when many posters here post a link, it's to
> >> their favourite tried and tested recipe! It's far quicker than typing
> >> out ingredients and a method; and very often, the link shows useful
> >> pictures of technique and finished product.
> >>
> >
> >I bet at the most one person in rfc has ever made corned beef from
> >scratch. Let the professionals do it. I'm going to buy mine from the
> >place that supplies local restaurants.
>
> I would like to make pastrami. The stuff in the store is
> disappointing -- unless pastrami itself is disappointing?

Good pastrami is veritable ambrosia. This stuff is good:
<http://www.unitedmeatanddeli.com/products/gold-label-pastrami>

Of course, you have to cook it respectfully.

Cindy Hamilton