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Sammich!

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slob-air
Posted: Mon Jan 07, 2013 5:12 pm Reply with quote
Site Admin Joined: 27 Oct 2001 Posts: 61832 Location: S&B HQ
Montreal smoked meat on a fresh Kaiser with Dijon mustard and coleslaw—with a garlic pickel on the side.

I am in awesome.



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Titletownjeff
Posted: Mon Jan 07, 2013 5:33 pm Reply with quote
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Joined: 30 Mar 2008 Posts: 10220
"Smoked Meat" is a bit vague
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slob-air
Posted: Mon Jan 07, 2013 5:43 pm Reply with quote
Site Admin Joined: 27 Oct 2001 Posts: 61832 Location: S&B HQ
Montreal Smoked Meat is anything but vague. Famous.

Montreal-style smoked meat is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.

Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami. The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.

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EastCoastBP
Posted: Mon Jan 07, 2013 5:59 pm Reply with quote
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Joined: 16 Nov 2010 Posts: 2613 Location: Atlanta
That plate is missing poutine or some other potatoe dish. I still miss cheese curds... they have never even heard of them down here in the South...
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seangis
Posted: Mon Jan 07, 2013 6:01 pm Reply with quote
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Joined: 01 Dec 2010 Posts: 3915 Location: Vancouver
Only ever had one and it was at Dartmouth Costco. It was so good. I still think ill drop in there as soon as my plane lands

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ziffen
Posted: Mon Jan 07, 2013 6:04 pm Reply with quote
Joined: 12 May 2007 Posts: 385 Location: Middle Georgia
EastCoastBP wrote:
That plate is missing poutine or some other potatoe dish. I still miss cheese curds... they have never even heard of them down here in the South...


What he hell are cheese curds. I mean, I know what they are but is there something I'm not getting here?

...from someone "down here in the South" (just south of you, in fact).
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Titletownjeff
Posted: Mon Jan 07, 2013 6:12 pm Reply with quote
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Joined: 30 Mar 2008 Posts: 10220
Duh....cheese curds are an appatizer for a perch sandwich.
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EastCoastBP
Posted: Mon Jan 07, 2013 6:13 pm Reply with quote
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Joined: 16 Nov 2010 Posts: 2613 Location: Atlanta
ziffen wrote:
EastCoastBP wrote:
That plate is missing poutine or some other potatoe dish. I still miss cheese curds... they have never even heard of them down here in the South...


What he hell are cheese curds. I mean, I know what they are but is there something I'm not getting here?

...from someone "down here in the South" (just south of you, in fact).


I'm from upstate NY (East Syracuse- moved to ATL in '94) originally, just like 75% of all people who live in the ATL today are from somewhere else. Anyways- cheese curds are a soft cheese product made when the whey seperates from the rest of the cheese solids (curds and whey like little miss tuffet), the accumulated cheese solids are lightly compressed and form cheese curds, sometimes called squeaky cheese. You can google the whole process, Helleva Good used to make some of the best cheese curds in multiple flavors. I still have family from upstate NY send me down cheese curds periodically. I have also found them down at the Dekalb farmers market or some of the international markets on Buford Hwy.
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EastCoastBP
Posted: Mon Jan 07, 2013 6:15 pm Reply with quote
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Joined: 16 Nov 2010 Posts: 2613 Location: Atlanta
can't really beat cheese, fried potoatoes, and gravy... actually most anyting covered in cheese and gravy that involves frying is good....
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Sticks
Posted: Mon Jan 07, 2013 8:24 pm Reply with quote
Joined: 07 Feb 2003 Posts: 10106
I never pass up a Monte Cristo, smeared in jelly!




Shelby's in Rio Vista is the best so far.
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