scopra

Snowshoe Sam's at Big White Resort in Kelowna B.C. used to flambe desserts by pouring burning Grand Marnier down a double barrel shotgun. Not too safe, but impressive nonetheless. David Forestelle made a Napolean dessert consisting of sesame seed crusted puff pastry, burnt honey semifreddo, white chocolate and sesame mousse, vanilla and cardomon poached pears and pear cider caramel sauce. The components were all separate until service and the pears and sauce were hot. Best dessert I ever ate.

I am only suggesting that the left is too disorganized to pull off such a fiendish scheme. I guess the language of partisan vitriol is too close to the palate these days. I am sorry if I offended any corporate executives who are secretly wearing tie die beneath their Brooks Bros.

This thread reminded me of the dining scene in the movie "Brasil" where the characters are debating the relative merits of the industrial sludge offered at a trendy restaurant. Fast food has become so horrible that one suspects a vast right wing conspiracy aimed at convincing the masses to eat pure garbage(thus reducing the need for new landfill sites). In Canada, the number one restaurant in terms of gross sales is Tim Hortons. We've always got time for crappy coffee, greasy donuts, boil in bag soup and tasteless sandwiches. I recently went for Dim Sum at the Golden Swan (37th and Victoria in East Vancouver). Our group of three was seated in under two minutes despite a huge lunch crowd. We were eating fresh, hot, tasty food faster than you can say Honeycomb Tripe. The grand total our lunch was under thirty bucks. McDonalds and BK are neither fast nor food.

Thanks to mb7o for the link to photo posting thread. While this seems a little complicated for the average cook to figure out, I will give it a try when I have some pastrami porn worth sharing.

Question: How do you post an image from your hard drive?

Thank you for sharing this recipe with us Chef Fowke. I will attempt to recreate this fine looking pastrami and report my results.

You are not to do evil, that good bacon may come of it. Francic Bacon

She was a straggler A struggler A straight coppa smuggler Everytime I see the sow She is gettin uglier. First she smoked my speck Then she kissed Little Ham Why don't you smoke my Schinken And we'll cut out the middle man. EZE E

The dry cured pastrami picture is clear as a bell to me. I would second the request for a concise re-iteration of your dry cure pastrami method. Or maybe we should all head to Fortes for pastrami. Look out Jason.

Chef Fowke; I await further recommendations. Do you have a local source for saltpeter?

I have some pure sodium nitrate and was wondering if anyone had any advice on how to ensure the proper ratio in a wet brine. I am used to working with pre-mixed pate salt and am leary about the negative effects of this powerfull oxidant.

Have a great vacation Chef Fowke. Truly deserved for a person dedicated enough to add pastrami experiments to an obviously busy schedule. I recently recieved an erroneous shipment of brisket (instead of flank) and was contemplating whether to return it or try to work with this rather interesting and unsung cut. Well serendipity strikes. While researching methods of making pastrami, I found this thread. This is my first time to eGullet and all I can say is holy cow(kosher beef)I will embark on my own pastrami experiment post haste and report my findings. Sadly, I don't have access to a Bradley Smoker. Does anyone have any suggestions for building a large cold smoker on a budget?