On Wed, 06 Sep 2006 21:23:31 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>I've been researching methods and recipes of making my own pastrami out of
>a flat cut of brisket. Seems there are a couple of different methods.
>There is the steam like method and then there is the 1 to 3 weeks
>marinating in a brine, then smoking long and low. I got the steam methods
>from several Jewish cooking sites and the smoking method from a couple of
>BBQ sites. If anyone has made their own pastrami, how did you do it and
>were you happy with the results?
>
>Michael

Get the book, Charcuterie, by Michael Ruhlman...

Quite a few folks on eGullet are cooking from it, and making wonderful
things including incredible pastrami, at least from what I have read.
That book might help you in your quest.

Christine

Christine Dabney wrote on 06 Sep 2006 in rec.food.cooking

> On Wed, 06 Sep 2006 21:23:31 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> >I've been researching methods and recipes of making my own pastrami
> >out of a flat cut of brisket. Seems there are a couple of different
> >methods. There is the steam like method and then there is the 1 to
> >3 weeks marinating in a brine, then smoking long and low. I got the
> >steam methods from several Jewish cooking sites and the smoking
> >method from a couple of BBQ sites. If anyone has made their own
> >pastrami, how did you do it and were you happy with the results?
> >
> >Michael
>
> Get the book, Charcuterie, by Michael Ruhlman...
>
> Quite a few folks on eGullet are cooking from it, and making wonderful
> things including incredible pastrami, at least from what I have read.
> That book might help you in your quest.
>
> Christine
>

A year or so ago I made corned beef from scratch and posted about
it....After the brining allow a day for the meat to sit in the fridge and
equalize in flavourings. So as the brine will be equal throughout the
brisket. An alternate meat would be lower chuck. Hagg and I went all over
this a year or so ago. For corned beef instead of pastrami. But they are
similar enough that the same techniques would apply.

Signed by:
A proud owner of his first piece of Le Creuset...a ribbed grill pan. My
new baby is a boy cause it's blue!

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On Wed, 06 Sep 2006 22:59:13 GMT, Mr Libido Incognito >
wrote:

>Signed by:
>A proud owner of his first piece of Le Creuset...a ribbed grill pan. My
>new baby is a boy cause it's blue!

Congratulations!!! Pretty soon, you will have a whole cabinet of Le
Creuset.... At least that is how my collection of it started.

I think I got a dutch oven first..... Now I have dutch ovens in sizes
ranging from about 1 quart to about 13 quarts. Plus a gratin dish, a
risotto pan (really another dutch oven), a roasting pan, a reversible
grill/griddle, a terrine mold, and a tarte tatin pan. Oh, and a huge
soup pot. Maybe even more pieces, but those are the ones I can
remember right now.

Enjoy your new piece. Whats the first thing you are cooking on it? Or
have you already?

Christine

Christine Dabney wrote on 06 Sep 2006 in rec.food.cooking

> Enjoy your new piece. Whats the first thing you are cooking on it? Or
> have you already?
>

Not sure yet...Just thinking something that starts on top of the stove and
finishes in the oven, but that could change.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On Thu, 07 Sep 2006 00:15:21 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Christine Dabney >

>> Get the book, Charcuterie, by Michael Ruhlman...

>I just went over to eGullet and checked out the conversations regarding
>pastrami. I'll read more thoroughly when I have more time tomorrow. I'll
>look for the book on eBay and Amazon to see if I can find a reasonably
>priced copy. I need another cookbook like I need another hole in the head.
>
>Michael

See if the library has it..then you could check it out without buying
it...

Christine

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:


> I just went over to eGullet and checked out the conversations regarding
> pastrami. I'll read more thoroughly when I have more time tomorrow. I'll
> look for the book on eBay and Amazon to see if I can find a reasonably
> priced copy. I need another cookbook like I need another hole in the head.
>

BITE YOUR TONGUE, MICHAEL!!! There are worse things to collect than
cookbooks. That said, I restrained myself at the bookstore Monday when
I was buying convalescent reads. I bought Jane & Michael Stern's
memoir, but no other foodie books.

I just finished reading two Laurie Colwin novels. Some of you may
recall that she wrote two books on home cooking and a column for Gourmet
before she died in 1993. Even though they were about family
relationships, there was plenty of "food porn" in them.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> I've got some old cookbooks I want to get rid of but can't bring myself to
> do it. LOL... one of them is The Pillsbury Family Cookbook. Lots of retro
> stuff in it and it's in a hard cover but inside it's a 3 ring binder, like
> one of those loose leaf notebook thingys I had as a kid.

My 'Better Homes and Gardens New Cook Book' from 1968 and my 'Betty
Crocker's Cookbook' from 1970 are both five ring binders. I really
thought I could find a three ring, but I can't.
I do have the 'Household Searchlight Recipe Book' from 1941 which was
originally printed in 1931. It's my oldest. It has recipes for Squirrel
Stew and Prairie Chicken.
The cookbooks are legacy from my mom. I frankly haven't read them. But
in digging them out just now, the Searchlight book was interleaved with
recipes she thought were interesting.
None were the ones I lost and really cared about. Shoot.
She made a crispy tollhouse cookie and a wonderful beef soup that are
lost to me. My beef soup is d*mned good but not great. Hers was great.
My tollhouse cookies are right off the bag and show the lack of my
imagination. I have no idea what to substitute or change for light and
crispy. I do remember, besides their taste, that they were quite pale
and must have been a thin batter since the edges were sharp.
Oh, well.

leo

--
<http://web0.greatbasin.net/~leo/>

Christine Dabney > wrote:
>On Thu, 07 Sep 2006 00:15:21 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>>Christine Dabney >
>>> Get the book, Charcuterie, by Michael Ruhlman...
>
>>I need another cookbook like I need another hole in the head.
>
>See if the library has it..then you could check it out without buying
>it...

Mine does:

http://tinyurl.com/n58sr

--Blair
"

Christine Dabney > wrote:
>I think I got a dutch oven first..... Now I have dutch ovens in sizes
>ranging from about 1 quart to about 13 quarts. Plus a gratin dish, a
>risotto pan (really another dutch oven), a roasting pan, a reversible
>grill/griddle, a terrine mold, and a tarte tatin pan. Oh, and a huge
>soup pot. Maybe even more pieces, but those are the ones I can
>remember right now.

I think "creuset" is French for "shopping addiction."

--Blair

Leonard Blaisdell wrote on 06 Sep 2006 in rec.food.cooking

> I do remember, besides their taste, that they were quite pale
> and must have been a thin batter since the edges were sharp.
> Oh, well.
>

The use of Butter allows the cookie too spread more making for flater
crisper cookies and sharper edges. Also don't refridgerate your cookie
dough. Chilling your dough before baking keeps more defined edges and
less spreading.

I believe this is due to butters slightly lower melting point than
shortening.

My mother was a good cook...I lost a great many of my favourites when she
passed. In her later years all that was in her recipe files were numerous
matrimonial cake recipes. But she did teach my daughter how to make bread
by feel before she left, as she had no recipe.

So keep good recipe files so you can pass them on to the future
generations. Or your kids too will curse their lack, as well.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

In article >,
Mr Libido Incognito > wrote:

> The use of Butter allows the cookie too spread more making for flater
> crisper cookies and sharper edges. Also don't refridgerate your cookie
> dough. Chilling your dough before baking keeps more defined edges and
> less spreading.

The Nestle's toll house recipe uses butter or margarine. I use butter. I
never chill my dough. I never get anything to room temp before making
it. That might help, but there was still something distinctly different
about hers. Perhaps more baking soda. The cookies seem, in my memory to
have had encrusted bubbles on their cooked surface. They were a lighter
and crisper cookie. Perhaps more flour. Who knows. I've closely matched
nearly everything that she made that I truly loved but not those.
My vegetables are soooooo much better. Who knew you could eat
cauliflower raw. I thought it was poisonous without boiling for an hour.
I think she thought so too.

> So keep good recipe files so you can pass them on to the future
> generations. Or your kids too will curse their lack, as well.

Amen but let them suffer or learn to cook. Otherwise they can reminisce
as I've just done.

leo

--
<http://web0.greatbasin.net/~leo/>

"Christine Dabney" > wrote in message
...
> On Wed, 06 Sep 2006 22:59:13 GMT, Mr Libido Incognito >
> wrote:
>
>>Signed by:
>>A proud owner of his first piece of Le Creuset...a ribbed grill pan. My
>>new baby is a boy cause it's blue!
>
> Congratulations!!! Pretty soon, you will have a whole cabinet of Le
> Creuset.... At least that is how my collection of it started.
>
> I think I got a dutch oven first..... Now I have dutch ovens in sizes
> ranging from about 1 quart to about 13 quarts. Plus a gratin dish, a
> risotto pan (really another dutch oven), a roasting pan, a reversible
> grill/griddle, a terrine mold, and a tarte tatin pan. Oh, and a huge
> soup pot. Maybe even more pieces, but those are the ones I can
> remember right now.
>
> Enjoy your new piece. Whats the first thing you are cooking on it? Or
> have you already?
>
> Christine


Holy crap Christine! Do you have it insured? I know at the prices that
I've seen it, you should!

helen

On Thu, 14 Sep 2006 01:11:29 -0500, "chefhelen"
> wrote:

>
>"Christine Dabney" > wrote in message
.. .

>> Congratulations!!! Pretty soon, you will have a whole cabinet of Le
>> Creuset.... At least that is how my collection of it started.

>Holy crap Christine! Do you have it insured? I know at the prices that
>I've seen it, you should!
>
>helen
>

I got most of mine at a steep discount, at the outlets, and at their
twice yearly sales. So it wasn't as bad as you think.. In fact, for
the last piece I got (which they call a risotto pan), I got it for
over $100 off.... The outlet price was $180, and I got it for $79.

Christine