On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
> On Mon, 17 May 2021 08:09:59 -0700 (PDT), Cindy Hamilton wrote:
>
> > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> >> Pastrami was made from scratch starting with USA prime tri-tip
> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >> TJ's honey pale ale mustard on grilled Jewish rye.
> >>
> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >
> > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > bread. We'll have pastrami sandwiches for lunch today.
> Well, I meant to inspire somebody here to make their own pastrami
> and/or sauerkraut ....

Sorry. A half pound of pastrami was more, really, than I wanted to eat
over the course of several days. I don't know what I'd do with an entire
brisket (which I think is the only suitable cut for pastrami).

I've made sauerkraut before. Again, not worth the effort for the return.
A one-pound jar of kraut in the fridge lasts me months.

Cindy Hamilton

On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>> On Mon, 17 May 2021 08:09:59 -0700 (PDT), Cindy Hamilton wrote:
>>
>> > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
>> >> Pastrami was made from scratch starting with USA prime tri-tip
>> >> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>> >> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>> >> TJ's honey pale ale mustard on grilled Jewish rye.
>> >>
>> >> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>> >
>> > You inspired me to buy a half pound of pastrami and a loaf of good rye
>> > bread. We'll have pastrami sandwiches for lunch today.
>> Well, I meant to inspire somebody here to make their own pastrami
>> and/or sauerkraut ....
>
>Sorry. A half pound of pastrami was more, really, than I wanted to eat
>over the course of several days. I don't know what I'd do with an entire
>brisket (which I think is the only suitable cut for pastrami).
>
>I've made sauerkraut before. Again, not worth the effort for the return.
>A one-pound jar of kraut in the fridge lasts me months.
>
>Cindy Hamilton


Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> A one-pound jar of kraut in the fridge lasts me months.
>
> Cindy

Kimchi will go even longer - still cabbage, just tastier.

On Sat, 22 May 2021 20:11:10 -0500, Sqwertz >
wrote:

>On Fri, 21 May 2021 09:37:21 -0600, US Janet wrote:
>
>> On Fri, 21 May 2021 05:50:57 -0500, Sqwertz >
>> wrote:
>>
>>>On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
>>>
>>>> Sqwertz wrote:
>>>>
>>>>> Pastrami was made from scratch starting with USA prime tri-tip
>>>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>>>
>>>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>>>>
>>>>> Matzo ball soup from home made chicken stock and bloody Cesar
>>>>> pickled beets on the side.
>>>>>
>>>>> Then I'm gonna think about doing a nude hour on the Nordictrack
>>>>> while masturbating with both hands, but will probably have Tillamook
>>>>> Mudslide ice cream instead.
>>>
>>>>
>>>> Looks great Steve!
>>>>
>>>> The bread seems salt crusted a little? Not sure. I'd be interested in
>>>> that if so.
>>>
>>>That's errant flour. You bake bread, right? Rye loaves are never
>>>salt crusted, only seeded - unlike rye weck rolls, German or
>>>Italian breadsticks, and crackers.
>>>
>>>I can't think of any loaf that's normally salt-crusted, only smaller
>>>breads.
>>
>> small breads, I agree. In my hometown we used to get rye rolls that
>> were salted.
>
>With caraway - I miss those. I made some breadsticks relatively
>recently. Err, 9 years ago
>
>http://www.flickr.com/photos/sqwertz...in/photostream
>
>-sw

Ours had the caraway kneaded into the dough and salt sprinkled on top.
You had to get to the bakery early or these rolls would be gone.
Janet US

On Sunday, May 23, 2021 at 2:10:26 PM UTC-4, wolfy's new skateboard wrote:
> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> > A one-pound jar of kraut in the fridge lasts me months.
> >
> > Cindy
> Kimchi will go even longer - still cabbage, just tastier.

I like sauerkraut better because its shredded.

On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> > A one-pound jar of kraut in the fridge lasts me months.
> >
> > Cindy
> Kimchi will go even longer - still cabbage, just tastier.

The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.

https://photos.app.goo.gl/LzoutcDdjp84KuHHA

On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>> > A one-pound jar of kraut in the fridge lasts me months.
>> >
>> > Cindy
>> Kimchi will go even longer - still cabbage, just tastier.
>
>The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.

You liked the Koreanness more than the flavour and the stink.

--
This is a message from the other Dave Smith.

On Sunday, May 23, 2021 at 1:54:45 PM UTC-10, Dave Smith wrote:
> On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
> > wrote:
>
> >On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
> >> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
> >> > A one-pound jar of kraut in the fridge lasts me months.
> >> >
> >> > Cindy
> >> Kimchi will go even longer - still cabbage, just tastier.
> >
> >The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
> You liked the Koreanness more than the flavour and the stink.
>
> --
> This is a message from the other Dave Smith.

Bacon and kim chee is not a comfort food for me. It is for my wife, who is not Korean ether but was raised by a Korean. My wife likes bacon fat, rice, and kim chee. I don't even want to think about that.

On Sun, 23 May 2021 17:07:51 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 23, 2021 at 1:54:45 PM UTC-10, Dave Smith wrote:
>> On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>> >> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>> >> > A one-pound jar of kraut in the fridge lasts me months.
>> >> >
>> >> > Cindy
>> >> Kimchi will go even longer - still cabbage, just tastier.
>> >
>> >The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
>> You liked the Koreanness more than the flavour and the stink.
>>
>> --
>> This is a message from the other Dave Smith.
>
>Bacon and kim chee is not a comfort food for me. It is for my wife, who is not Korean ether but was raised by a Korean. My wife likes bacon fat, rice, and kim chee. I don't even want to think about that.
>
Apart from the meat factor, the idea doesn't turn me off, although I'd
take it easy on the kim chee.
>

On Sun, 23 May 2021 21:06:22 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 17:07:51 -0700 (PDT), dsi1
> wrote:
>
>>On Sunday, May 23, 2021 at 1:54:45 PM UTC-10, Dave Smith wrote:
>>> On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
>>> > wrote:
>>>
>>> >On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>>> >> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>>> >> > A one-pound jar of kraut in the fridge lasts me months.
>>> >> >
>>> >> > Cindy
>>> >> Kimchi will go even longer - still cabbage, just tastier.
>>> >
>>> >The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
>>> You liked the Koreanness more than the flavour and the stink.
>>>
>>> --
>>> This is a message from the other Dave Smith.
>>
>>Bacon and kim chee is not a comfort food for me. It is for my wife, who is not Korean ether but was raised by a Korean. My wife likes bacon fat, rice, and kim chee. I don't even want to think about that.
>>
>Apart from the meat factor, the idea doesn't turn me off, although I'd
>take it easy on the kim chee.
>>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:

> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:

>> Well, I meant to inspire somebody here to make their own pastrami
>> and/or sauerkraut ....
>
> Sorry. A half pound of pastrami was more, really, than I wanted to eat
> over the course of several days. I don't know what I'd do with an entire
> brisket (which I think is the only suitable cut for pastrami).

The pastrami you bought at the store wasn't brisket. Maybe it was
navel, but most likely it was top round <ptooey>. And you've never
had tri-tip pastrami either.

-sw

On Sun, 23 May 2021 17:07:51 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 23, 2021 at 1:54:45 PM UTC-10, Dave Smith wrote:
>> On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>> >> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>> >> > A one-pound jar of kraut in the fridge lasts me months.
>> >> >
>> >> > Cindy
>> >> Kimchi will go even longer - still cabbage, just tastier.
>> >
>> >The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
>> You liked the Koreanness more than the flavour and the stink.
>>
>> --
>> This is a message from the other Dave Smith.
>
>Bacon and kim chee is not a comfort food for me. It is for my wife, who is not Korean ether but was raised by a Korean. My wife likes bacon fat, rice, and kim chee. I don't even want to think about that.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 19:54:40 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
> wrote:
>
>>On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>>> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>>> > A one-pound jar of kraut in the fridge lasts me months.
>>> >
>>> > Cindy
>>> Kimchi will go even longer - still cabbage, just tastier.
>>
>>The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
>
>You liked the Koreanness more than the flavour and the stink.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 16:47:45 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 23, 2021 at 8:10:26 AM UTC-10, wolfy's new skateboard wrote:
>> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>> > A one-pound jar of kraut in the fridge lasts me months.
>> >
>> > Cindy
>> Kimchi will go even longer - still cabbage, just tastier.
>
>The pancake house down the street used to serve pork belly and kim chee. To a Korean, that's comfort food. The kim chee was some really old stuff. At that point, it's starting to disintegrate and has a cheese-like note to it. I thought it was awesome. At the same time, I was a little repulsed by it. Once a year is enough for me.
>
>https://photos.app.goo.gl/LzoutcDdjp84KuHHA
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 13:24:52 -0600, US Janet >
wrote:

>On Sat, 22 May 2021 20:11:10 -0500, Sqwertz >
>wrote:
>
>>On Fri, 21 May 2021 09:37:21 -0600, US Janet wrote:
>>
>>> On Fri, 21 May 2021 05:50:57 -0500, Sqwertz >
>>> wrote:
>>>
>>>>On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
>>>>
>>>>> Sqwertz wrote:
>>>>>
>>>>>> Pastrami was made from scratch starting with USA prime tri-tip
>>>>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
>>>>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
>>>>>> TJ's honey pale ale mustard on grilled Jewish rye.
>>>>>>
>>>>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>>>>>>
>>>>>> Matzo ball soup from home made chicken stock and bloody Cesar
>>>>>> pickled beets on the side.
>>>>>>
>>>>>> Then I'm gonna think about doing a nude hour on the Nordictrack
>>>>>> while masturbating with both hands, but will probably have Tillamook
>>>>>> Mudslide ice cream instead.
>>>>
>>>>>
>>>>> Looks great Steve!
>>>>>
>>>>> The bread seems salt crusted a little? Not sure. I'd be interested in
>>>>> that if so.
>>>>
>>>>That's errant flour. You bake bread, right? Rye loaves are never
>>>>salt crusted, only seeded - unlike rye weck rolls, German or
>>>>Italian breadsticks, and crackers.
>>>>
>>>>I can't think of any loaf that's normally salt-crusted, only smaller
>>>>breads.
>>>
>>> small breads, I agree. In my hometown we used to get rye rolls that
>>> were salted.
>>
>>With caraway - I miss those. I made some breadsticks relatively
>>recently. Err, 9 years ago
>>
>>http://www.flickr.com/photos/sqwertz...in/photostream
>>
>>-sw
>
>Ours had the caraway kneaded into the dough and salt sprinkled on top.
>You had to get to the bakery early or these rolls would be gone.
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 23:29:48 -0500, Sqwertz >
wrote:

>On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>
>>> Well, I meant to inspire somebody here to make their own pastrami
>>> and/or sauerkraut ....
>>
>> Sorry. A half pound of pastrami was more, really, than I wanted to eat
>> over the course of several days. I don't know what I'd do with an entire
>> brisket (which I think is the only suitable cut for pastrami).
>
>The pastrami you bought at the store wasn't brisket. Maybe it was
>navel, but most likely it was top round <ptooey>. And you've never
>had tri-tip pastrami either.
>
>-sw

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sunday, May 23, 2021 at 3:24:56 PM UTC-4, US Janet wrote:
> On Sat, 22 May 2021 20:11:10 -0500, Sqwertz >
> wrote:
>
> >On Fri, 21 May 2021 09:37:21 -0600, US Janet wrote:
> >
> >> On Fri, 21 May 2021 05:50:57 -0500, Sqwertz >
> >> wrote:
> >>
> >>>On Sat, 15 May 2021 13:36:07 -0500, cshenk wrote:
> >>>
> >>>> Sqwertz wrote:
> >>>>
> >>>>> Pastrami was made from scratch starting with USA prime tri-tip
> >>>>> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> >>>>> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> >>>>> TJ's honey pale ale mustard on grilled Jewish rye.
> >>>>>
> >>>>> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> >>>>>
> >>>>> Matzo ball soup from home made chicken stock and bloody Cesar
> >>>>> pickled beets on the side.
> >>>>>
> >>>>> Then I'm gonna think about doing a nude hour on the Nordictrack
> >>>>> while masturbating with both hands, but will probably have Tillamook
> >>>>> Mudslide ice cream instead.
> >>>
> >>>>
> >>>> Looks great Steve!
> >>>>
> >>>> The bread seems salt crusted a little? Not sure. I'd be interested in
> >>>> that if so.
> >>>
> >>>That's errant flour. You bake bread, right? Rye loaves are never
> >>>salt crusted, only seeded - unlike rye weck rolls, German or
> >>>Italian breadsticks, and crackers.
> >>>
> >>>I can't think of any loaf that's normally salt-crusted, only smaller
> >>>breads.
> >>
> >> small breads, I agree. In my hometown we used to get rye rolls that
> >> were salted.
> >
> >With caraway - I miss those. I made some breadsticks relatively
> >recently. Err, 9 years ago
> >
> >http://www.flickr.com/photos/sqwertz...in/photostream
> >
> >-sw
> Ours had the caraway kneaded into the dough and salt sprinkled on top.
> You had to get to the bakery early or these rolls would be gone.

That still is largely the case for smaller places. They aren't going to have a 'round the clock "Time To Make The Donuts" slogan like the bigger places do.

On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
> On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>
> > On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>
> >> Well, I meant to inspire somebody here to make their own pastrami
> >> and/or sauerkraut ....
> >
> > Sorry. A half pound of pastrami was more, really, than I wanted to eat
> > over the course of several days. I don't know what I'd do with an entire
> > brisket (which I think is the only suitable cut for pastrami).
> The pastrami you bought at the store wasn't brisket. Maybe it was
> navel, but most likely it was top round <ptooey>. And you've never
> had tri-tip pastrami either.

I can tell the difference between brisket and top round. It was
flat-cut brisket.

<https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>

What an eye-watering URL. Still, I'm not their website designer.

Tri-tip is not a popular cut here. I doubt I've seen it more than once or
twice.

Cindy Hamilton

US Janet wrote:
> Ours had the caraway kneaded into the dough and salt sprinkled on top.
> You had to get to the bakery early or these rolls would be gone.

I've heard this same story about other bakery items.

One would think that if a certain item sold out so quick each day, they
would start making lots more of them each day and increase sales.

Also, if so popular, they could up the price a bit too.

"Supply and demand"

On Monday, May 24, 2021 at 8:27:18 AM UTC-4, Gary wrote:
> US Janet wrote:
> > Ours had the caraway kneaded into the dough and salt sprinkled on top.
> > You had to get to the bakery early or these rolls would be gone.
> I've heard this same story about other bakery items.
>
> One would think that if a certain item sold out so quick each day, they
> would start making lots more of them each day and increase sales.
>
> Also, if so popular, they could up the price a bit too.
>
> "Supply and demand"

They don't have unlimited resources. Bakers, ovens, display cases.
Some of those resources must be allocated to their other products.
Not everyone wants one of those rolls.

Cindy Hamilton

On 5/24/2021 5:27 AM, Gary wrote:
> US Janet wrote:
>> Ours had the caraway kneaded into the dough and salt sprinkled on top.
>> You had to get to the bakery early or these rolls would be gone.
>
> I've heard this same story about other bakery items.
>
> One would think that if a certain item sold out so quick each day, they
> would start making lots more of them each day and increase sales.
>
> Also, if so popular, they could up the price a bit too.
>
> "Supply and demand"
>
>


"Keep them wanting more"

On Mon, 24 May 2021 01:56:41 -0700 (PDT), Cindy Hamilton wrote:

> On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
>> On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>>
>>> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>>
>>>> Well, I meant to inspire somebody here to make their own pastrami
>>>> and/or sauerkraut ....
>>>
>>> Sorry. A half pound of pastrami was more, really, than I wanted to eat
>>> over the course of several days. I don't know what I'd do with an entire
>>> brisket (which I think is the only suitable cut for pastrami).
>> The pastrami you bought at the store wasn't brisket. Maybe it was
>> navel, but most likely it was top round <ptooey>. And you've never
>> had tri-tip pastrami either.
>
> I can tell the difference between brisket and top round. It was
> flat-cut brisket.
>
> <https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>
>
> What an eye-watering URL. Still, I'm not their website designer.

REAL, traditional pastrami is made from Naval, not brisket. And it
will look like it's from brisket except for the way the fat is
arranged.

-sw

On Friday, May 14, 2021 at 8:18:51 PM UTC-5, Sqwertz wrote:
> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
How many Matzos had to be emasculated to make that soup? I mean, you
never hear about any *other* part of them being eaten. Maybe the rest of
them isn't kosher.
>
> -sw
>
--Bryan

On 5/23/2021 3:51 PM, bruce bowser wrote:
> On Sunday, May 23, 2021 at 2:10:26 PM UTC-4, wolfy's new skateboard wrote:
>> On 5/23/2021 2:50 AM, Cindy Hamilton wrote:
>>> A one-pound jar of kraut in the fridge lasts me months.
>>>
>>> Cindy
>> Kimchi will go even longer - still cabbage, just tastier.
>
> I like sauerkraut better because its shredded.
>
Not enough heat.

On 5/24/2021 2:56 AM, Cindy Hamilton wrote:
> Tri-tip is not a popular cut here. I doubt I've seen it more than once or
> twice.

You are really missing out!

http://littlechefblog.com/santa-maria-tri-tip/

On Mon, 24 May 2021 11:07:33 -0600, wolfy's new skateboard
> wrote:

>On 5/24/2021 2:56 AM, Cindy Hamilton wrote:
>> Tri-tip is not a popular cut here. I doubt I've seen it more than once or
>> twice.
>
>You are really missing out!
>
>http://littlechefblog.com/santa-maria-tri-tip/

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Mon, 24 May 2021 09:55:09 -0500, Sqwertz >
wrote:

>On Mon, 24 May 2021 01:56:41 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
>>> On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>>>
>>>> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>>>
>>>>> Well, I meant to inspire somebody here to make their own pastrami
>>>>> and/or sauerkraut ....
>>>>
>>>> Sorry. A half pound of pastrami was more, really, than I wanted to eat
>>>> over the course of several days. I don't know what I'd do with an entire
>>>> brisket (which I think is the only suitable cut for pastrami).
>>> The pastrami you bought at the store wasn't brisket. Maybe it was
>>> navel, but most likely it was top round <ptooey>. And you've never
>>> had tri-tip pastrami either.
>>
>> I can tell the difference between brisket and top round. It was
>> flat-cut brisket.
>>
>> <https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>
>>
>> What an eye-watering URL. Still, I'm not their website designer.
>
>REAL, traditional pastrami is made from Naval, not brisket. And it
>will look like it's from brisket except for the way the fat is
>arranged.
>
>-sw

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On 5/24/2021 2:28 PM, Dave Smith wrote:

> Ask them,

Hey man, grow a new act, this is so boring.

On Tue, 25 May 2021 06:28:11 +1000, Dave Smith
> wrote:

>On Mon, 24 May 2021 09:55:09 -0500, Sqwertz >
>wrote:
>
>>On Mon, 24 May 2021 01:56:41 -0700 (PDT), Cindy Hamilton wrote:
>>
>>> On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
>>>> On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>>>>
>>>>> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>>>>
>>>>>> Well, I meant to inspire somebody here to make their own pastrami
>>>>>> and/or sauerkraut ....
>>>>>
>>>>> Sorry. A half pound of pastrami was more, really, than I wanted to eat
>>>>> over the course of several days. I don't know what I'd do with an entire
>>>>> brisket (which I think is the only suitable cut for pastrami).
>>>> The pastrami you bought at the store wasn't brisket. Maybe it was
>>>> navel, but most likely it was top round <ptooey>. And you've never
>>>> had tri-tip pastrami either.
>>>
>>> I can tell the difference between brisket and top round. It was
>>> flat-cut brisket.
>>>
>>> <https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>
>>>
>>> What an eye-watering URL. Still, I'm not their website designer.
>>
>>REAL, traditional pastrami is made from Naval, not brisket. And it
>>will look like it's from brisket except for the way the fat is
>>arranged.
>>
>>-sw
>
>Ask them, theyre here. "You can stop saying that now. Thank you."

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Mon, 24 May 2021 14:31:19 -0600, wolfy's new skateboard
> wrote:

>On 5/24/2021 2:28 PM, Dave Smith wrote:
>
>> Ask them,
>
>Hey man, grow a new act, this is so boring.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.