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Unread 01-29-2010, 12:35 PM   #5
Mad Max
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Join Date: 03-17-08
Location: Fort Mill, SC
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Quote:
Originally Posted by Desert Dweller View Post
Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?
Very, Very tender and juicy. You do lose a lot of the crust or bark, in the pressure cooker, but the moisture is worth it. Took a couple of a pics from the sammies I made for lunch, will post them in a few.

Quote:
Originally Posted by chopshop View Post
Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!



you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent
The last time I went up north, I was visiting my god-daughter and her Dad (HAV), when, an in-law cousin, came home with a tray full of pastrami, from Katz'. It had to be at least 2 #'s worth, no bread just pastrami, and we just finished having some healthy size burgers, but I couldn't pass up the offer. It was absolutely perfect! I would pay the 23.99 a #. Thanks for the comments.
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