A little known fact, but a properly marbled pastrami or corned beef is rich in the slow-burning calories ideal for sustained aerobic exercise and also the lubrication essential to runner's knees on Boston's grueling course. And there's no more efficient or more enjoyable way to recover from the rigors of the race than to replenish depleted stocks with deli.
Best of luck to all.
Since first posting this, I've been asked where runners, race fans, or simply deli-starved citizens can obtain the real thing - NYDP artisan deli specialties - today. Please visit our friends at:
Russo's, Watertown; Fruit Center, Milton or Hingham; Idylwilde Farm, Acton; Bleacher Bar, Fenway; Deluxe Town Diner, Watertown; Cardullos, Harvard Square; Butcher Boy, North Andover; Coop Food Stores in Hanover and Lebannon, NH; Buttery, South End; and lots of other places that our distributors haven't told us about yet or our website: www.MoreFlavorPerPound.com for more information and consumer direct sales.
More Flavor Per Pound. It's the Law.
Showing posts with label Boston. Show all posts
Showing posts with label Boston. Show all posts
Monday, April 19, 2010
Thursday, February 7, 2008
Super Bowl Disappointment - but not all is lost
As some of my readers may know, I'm a transplanted New Yorker - but after 25 years in Boston my allegiance (at least where sports teams are concerned) is clear. And like everyone else in New England I was very disappointed with that game. But for those of you who made it to John Dewar's, Newton on Saturday to try (and as so many did - buy) our pastrami - and especially for all those who served it during the game, not all was lost.
Those of our customers senior enough to know said they hadn't tasted anything like our stuff in 50 years. And that's a lot longer than we've had to wait between shots at a Super Bowl Championship so...
At Chez Noshstalgia we enjoyed our Super Bowl pastrami (even if not the game) as one of four smoked meats in a multi-meat jambalaya extravaganza. Smokehouse of Boston provided their excellent barbecued ribs, smoked wieners and smoked duck sausages. The pastrami was julienned and incorporated into the rice, bean, onion and pepper base. The peppers included colorful sweet peppers as well as fire-roasted and skinned poblanos. Please pass the hot sauce!
Warms (or is that burns) the heart just thinking about it.
Please stop by our next Deli Arts(TM) pastrami tasting at Savenor's, Charles Street, Boston on Saturday, February 16 from 2 to 5PM. See you there.
Those of our customers senior enough to know said they hadn't tasted anything like our stuff in 50 years. And that's a lot longer than we've had to wait between shots at a Super Bowl Championship so...
At Chez Noshstalgia we enjoyed our Super Bowl pastrami (even if not the game) as one of four smoked meats in a multi-meat jambalaya extravaganza. Smokehouse of Boston provided their excellent barbecued ribs, smoked wieners and smoked duck sausages. The pastrami was julienned and incorporated into the rice, bean, onion and pepper base. The peppers included colorful sweet peppers as well as fire-roasted and skinned poblanos. Please pass the hot sauce!
Warms (or is that burns) the heart just thinking about it.
Please stop by our next Deli Arts(TM) pastrami tasting at Savenor's, Charles Street, Boston on Saturday, February 16 from 2 to 5PM. See you there.
Saturday, January 19, 2008
Debut Performance - Pastrami Tasting in Cambridge Today
Well, after way too long I have some news to report. Our obsession with pastrami has turned into a product.
We're conducting a pastrami tasting - free to the public - today (1/19) at Savenor's Market, Cambridge, MA. Savenor's is a famous place - long recognized for their supreme quality and full-service meat department, and their specialty foods leadership. Some readers may remember the name from many years ago when Jack Savenor was famously Julia Child's butcher - and sometimes appeared on Julia's show. Jack's son, Ron has carried on the family tradition and expanded the business. Today, Savenor's have locations in Boston as well as Cambridge and they also supply many fine restaurants with the very best meats. I am very proud that Savenor's has chosen to carry and showcase our product.
We have also picked up some additional foodservice and retail accounts and will announce subsequent tastings or other events as they are scheduled.
Tuesday, October 16, 2007
Ethnic Foods Dining Out Meetup at Taiwan Cafe
Had dinner tonight with 7 strangers at the Taiwan Cafe on Chinatown's Oxford Street. This place has been praised by many on line reviewers. Some people who say they know claim it to be authentic Taiwanese food. I don't know Taiwanese food, so I can't say one way or the other.
The good news - A nice group of people arranged through Meetup.com. There were 18 RSVPs for the event, but only 8 of us showed. No matter, a perfect number for one large round table and a good size for conversation. I enjoyed meeting these folks. And I learned things. More diversity of age than I had anticipated.
Now as to the food - I was disappointed.
We had two dumplings - one pan fried and one steamed. The dipping sauce supplied carried more vinegar and malt and less spice than I would have preferred. Not bad, but not balanced and not exciting. The dumplings - both types - also failed to deliver any real excitement. Copious filling, but not much flavor.
We ordered 7 assorted entrees - Pork with Yellow Chives, Eggplant with Basil, Braised Spareribs in BBQ sauce, Squid and something, Jumbo Shrimp in Chili Sauce, String Beans with Dried Shrimp, and Spicy Salt and Pepper Chicken. Every item with the possible exception of the string beans was either way salty, way sweet or both. None exhibited any real clarity of flavor. The great thing about good chinese food is the way it allows the flavors of ingredients to really pop. None of that here. Frankly, the particulars don't even merit detailed analysis. I will however call out the string beans - which may not have been too salty (who can even tell at a certain sodium saturated point?) for some special attention. They had a generally dimpled appearance I associate with less than fresh vegetables and a musty character that I found unattractive. I've had the dried shrimp treatment before and don't recall feeling similarly, so I'm not sure what accounts for the mustiness.
Overall, well - nice people. Meetup Group seems like a good thing.
Taiwan Cafe - well...I'll try somewhere else next time.
The good news - A nice group of people arranged through Meetup.com. There were 18 RSVPs for the event, but only 8 of us showed. No matter, a perfect number for one large round table and a good size for conversation. I enjoyed meeting these folks. And I learned things. More diversity of age than I had anticipated.
Now as to the food - I was disappointed.
We had two dumplings - one pan fried and one steamed. The dipping sauce supplied carried more vinegar and malt and less spice than I would have preferred. Not bad, but not balanced and not exciting. The dumplings - both types - also failed to deliver any real excitement. Copious filling, but not much flavor.
We ordered 7 assorted entrees - Pork with Yellow Chives, Eggplant with Basil, Braised Spareribs in BBQ sauce, Squid and something, Jumbo Shrimp in Chili Sauce, String Beans with Dried Shrimp, and Spicy Salt and Pepper Chicken. Every item with the possible exception of the string beans was either way salty, way sweet or both. None exhibited any real clarity of flavor. The great thing about good chinese food is the way it allows the flavors of ingredients to really pop. None of that here. Frankly, the particulars don't even merit detailed analysis. I will however call out the string beans - which may not have been too salty (who can even tell at a certain sodium saturated point?) for some special attention. They had a generally dimpled appearance I associate with less than fresh vegetables and a musty character that I found unattractive. I've had the dried shrimp treatment before and don't recall feeling similarly, so I'm not sure what accounts for the mustiness.
Overall, well - nice people. Meetup Group seems like a good thing.
Taiwan Cafe - well...I'll try somewhere else next time.
Wednesday, August 22, 2007
Danish, Thy name is Danish Pastry House
This is important -
At 330 Boston Avenue, in Medford, MA - just a short walk from Tufts University they make real Danish pastry. That's all. Go there, get some.
Oh yes, I'm told they have a location over in Watertown too. And I note also that they serve other things besides Danish - but honestly, if you're still reading this instead of traveling to 330 Boston Avenue then I guess I didn't properly convey the importance of the first suggestion above. It's a real Danish. You must go and get some. It is real Danish pastry. You must go and get some. There's some sitting in my kitchen as I write this. I brought some home. It is real Danish pastry too. I must go
At 330 Boston Avenue, in Medford, MA - just a short walk from Tufts University they make real Danish pastry. That's all. Go there, get some.
Oh yes, I'm told they have a location over in Watertown too. And I note also that they serve other things besides Danish - but honestly, if you're still reading this instead of traveling to 330 Boston Avenue then I guess I didn't properly convey the importance of the first suggestion above. It's a real Danish. You must go and get some. It is real Danish pastry. You must go and get some. There's some sitting in my kitchen as I write this. I brought some home. It is real Danish pastry too. I must go
Friday, August 17, 2007
Seamed good to me
Yes, I know that seems to be misspelled - but I meant it.
I had an excellent Restaurant Week meal last night at Pigalle (Charles Street South in Boston). The entree was described on the menu as follows:
Olive Crusted Leg of Lamb with Braising Mint Jus, Cucumber Salad, and Moussaka
Delicious.
But what I wanted to particularly bring to your attention was the way the meat had been cut and prepped before cooking. I didn't speak with the chef, but what I saw on my plate looked like they had employed a procedure I often use and which I regard as highly commendable.
They seemed to have seamed the lamb. This means that they dissected the meat from the leg of lamb to break it down into individual muscle bundles and removed from each any fat, connective tissue, and silverskin.
It is a labor intensive operation. But when you prep the meat in this way, each and every bite will be the tenderest and tastiest it can be. What's more, it will take the flavor of your spices more quickly and more deeply; and ultimately it will exhibit a greater clarity of focus than otherwise possible. Time/cost aside, the trade-off is that it will present much less of lamb's characteristic gaminess - a trade off that I find vary favorable. If you're one of those that particularly crave a gamy, sheep-y taste - don't bother.
If you have a real butcher, you can certainly ask them to prep your lamb in this way - and they'll probably accommodate you. But they will not do as complete or clean a job as I require. Nor will they get the yield that I go for. It's simply too painstaking and laborious a process to go through for any reasonable price. So if you're handy with a knife and have the time, I encourage you to try this yourself. The results can be startling.
And at Pigalle, last night - that entree was really very good. Not to quibble, but perhaps a bit saltier than necessary - but the lamb, and the eggplant were fantastic.
The other item I particularly enjoyed there last night was a dessert. A chocolate/coconut cream in a crispy shell affair. The depth, length, and extremely gradual unfolding of the chocolate and coconut flavors in succession were enchanting. Really good effect.
Bravo Pigalle
Caveat: Order a good bottle of wine. The Bordeaux we opted for - by the glass - was not what it should have been.
I had an excellent Restaurant Week meal last night at Pigalle (Charles Street South in Boston). The entree was described on the menu as follows:
Olive Crusted Leg of Lamb with Braising Mint Jus, Cucumber Salad, and Moussaka
Delicious.
But what I wanted to particularly bring to your attention was the way the meat had been cut and prepped before cooking. I didn't speak with the chef, but what I saw on my plate looked like they had employed a procedure I often use and which I regard as highly commendable.
They seemed to have seamed the lamb. This means that they dissected the meat from the leg of lamb to break it down into individual muscle bundles and removed from each any fat, connective tissue, and silverskin.
It is a labor intensive operation. But when you prep the meat in this way, each and every bite will be the tenderest and tastiest it can be. What's more, it will take the flavor of your spices more quickly and more deeply; and ultimately it will exhibit a greater clarity of focus than otherwise possible. Time/cost aside, the trade-off is that it will present much less of lamb's characteristic gaminess - a trade off that I find vary favorable. If you're one of those that particularly crave a gamy, sheep-y taste - don't bother.
If you have a real butcher, you can certainly ask them to prep your lamb in this way - and they'll probably accommodate you. But they will not do as complete or clean a job as I require. Nor will they get the yield that I go for. It's simply too painstaking and laborious a process to go through for any reasonable price. So if you're handy with a knife and have the time, I encourage you to try this yourself. The results can be startling.
And at Pigalle, last night - that entree was really very good. Not to quibble, but perhaps a bit saltier than necessary - but the lamb, and the eggplant were fantastic.
The other item I particularly enjoyed there last night was a dessert. A chocolate/coconut cream in a crispy shell affair. The depth, length, and extremely gradual unfolding of the chocolate and coconut flavors in succession were enchanting. Really good effect.
Bravo Pigalle
Caveat: Order a good bottle of wine. The Bordeaux we opted for - by the glass - was not what it should have been.
Monday, August 13, 2007
Pastrami again - Sam La Grassa this time
The folks over at Chowhound (and elsewhere) have discussed the relative merits of various Boston area pastrami offerings. Here, for instance is one thread on "romanian pastrami" in and around Boston: http://www.chowhound.com/topics/403683
That discussion and other references left me curious about Sam LaGrassa's pastrami, so when a friend told me she wanted to take me to SLG for a pastrami I jumped at the opportunity. There were three of us in the party so we tried three different pastrami sandwich offerings and shared them around - A basic hot pastrami on (light) rye with mustard, a pastrami ruben, and another grilled sandwich they call a Traveler.
I may have missed something , but it seemed that at SLG, pastrami is exclusively "romanian". In my previous Brookline pastrami post I spoke to what makes pastrami "Romanian" at least here in Boston. The short version is that Romanian around here is distinguished by the addition of a heavy sugar rub in the final cooking. Other spices may be involved - as with the cinnamon used on the "Romanian" at Rubin's in Brookline. The pastrami at SLG is decidedly sweet. The meat in all three of our sandwiches was sweet. It was also tender, lean, and mildly spiced.
Now of course there's an element of the subjective about such matters - but for me, and for both of my companions today, the sweetness was off-putting. Insipid, actually. And the relative lack of spice didn't help there either. If you like sweet pastrami, then I suppose the basic sandwich could be to your liking. But in the two other cases, even if your preference runs to the sweet, the combinations did not benefit from this treatment. For example, the combination of sweet meat, Dijon mustard, and tomato - panini grilled on dark rye in the Traveler - not good. The sweet meat on the Rubin likewise. Of course in fairness to SLG, their Rubin standardly includes the canonical corned beef and not pastrami so one can not hold them responsible for the recipe there. We requested the offending sandwich specifically.
Other notes - the pastrami seemed to have been thoroughly cooked, but on the sandwich line it was not held in a steam cabinet. Of course, they're going through the stuff pretty fast in there, so maybe it doesn't spend long out of the steam before it's used up. They're slicing the meat to order on a rotary slicer - very thin. It was quite lean. I regret to say that I'm not sure whether they were slicing brisket or plate - but if pressed to guess without a return visit, I'd say brisket.
We also got a side of potato salad. It was a bit sweet too.
I came away from the visit feeling that SLG may be a better than average sandwich shop, but it is neither a pastrami destination of importance nor even a proper deli. Sweetness aside, the composition of their signature sandwich - the Traveler - for me constituted irrefutable evidence that they simply don't understand the ingredients they are working with.
Alas, I'm still noshstalgic. Next outing, I have to make my way over to Michael's in Brookline - I've heard good things about the place and I'm looking forward to it. I sincerely hope it will be great. To this point, the best publicly available pastrami experience I've had in Boston has been the regular (not Romanian) at Rubin's - if requested hand sliced, not lean. And they're very nice people over there.
That discussion and other references left me curious about Sam LaGrassa's pastrami, so when a friend told me she wanted to take me to SLG for a pastrami I jumped at the opportunity. There were three of us in the party so we tried three different pastrami sandwich offerings and shared them around - A basic hot pastrami on (light) rye with mustard, a pastrami ruben, and another grilled sandwich they call a Traveler.
I may have missed something , but it seemed that at SLG, pastrami is exclusively "romanian". In my previous Brookline pastrami post I spoke to what makes pastrami "Romanian" at least here in Boston. The short version is that Romanian around here is distinguished by the addition of a heavy sugar rub in the final cooking. Other spices may be involved - as with the cinnamon used on the "Romanian" at Rubin's in Brookline. The pastrami at SLG is decidedly sweet. The meat in all three of our sandwiches was sweet. It was also tender, lean, and mildly spiced.
Now of course there's an element of the subjective about such matters - but for me, and for both of my companions today, the sweetness was off-putting. Insipid, actually. And the relative lack of spice didn't help there either. If you like sweet pastrami, then I suppose the basic sandwich could be to your liking. But in the two other cases, even if your preference runs to the sweet, the combinations did not benefit from this treatment. For example, the combination of sweet meat, Dijon mustard, and tomato - panini grilled on dark rye in the Traveler - not good. The sweet meat on the Rubin likewise. Of course in fairness to SLG, their Rubin standardly includes the canonical corned beef and not pastrami so one can not hold them responsible for the recipe there. We requested the offending sandwich specifically.
Other notes - the pastrami seemed to have been thoroughly cooked, but on the sandwich line it was not held in a steam cabinet. Of course, they're going through the stuff pretty fast in there, so maybe it doesn't spend long out of the steam before it's used up. They're slicing the meat to order on a rotary slicer - very thin. It was quite lean. I regret to say that I'm not sure whether they were slicing brisket or plate - but if pressed to guess without a return visit, I'd say brisket.
We also got a side of potato salad. It was a bit sweet too.
I came away from the visit feeling that SLG may be a better than average sandwich shop, but it is neither a pastrami destination of importance nor even a proper deli. Sweetness aside, the composition of their signature sandwich - the Traveler - for me constituted irrefutable evidence that they simply don't understand the ingredients they are working with.
Alas, I'm still noshstalgic. Next outing, I have to make my way over to Michael's in Brookline - I've heard good things about the place and I'm looking forward to it. I sincerely hope it will be great. To this point, the best publicly available pastrami experience I've had in Boston has been the regular (not Romanian) at Rubin's - if requested hand sliced, not lean. And they're very nice people over there.
Thursday, August 2, 2007
cruisin' Pastrami - in Brookline
It's 94 degrees out, so of course today was the day to head for Harvard St. in Brookline and sample 3 different pastrami sandwiches for lunch. In case my doctor is reading this, I want to make clear that I didn't actually eat 3 sandwiches - I "sampled". OK - disclaimer firmly in place here's what I found:
Rubin's Deli, barely into Brookline from Allston offers by far the best I saw today. They offer two varieties - one called simply pastrami and the other they call Roumanian.
I've seen posts on other blogs and boards trying to clarify what's meant by Roumanian pastrami in the Brookline micro-culture - but both taste and the help at Rubin's made it clear enough today. In their case at least, both products start out the same. They buy their pastrami from a source in New York.
The regular pastrami is received from NY, steamed, sliced, and served. It seems their general approach is to put the product on the slicer, and slice it thin, but they will happily hand carve it at proper thickness upon request. The machine cut sample they first offered me, by the way, was quite lean. When I asked if they could cut by hand and find some with some fat on it they were pleased to comply - and the result was very good. Their regular pastrami product, like all they sell at Rubin's is Kosher, seems relatively minimally processed and mildly spiced. Not too aggressive a cure, not too much smoke, spice, or salt. The texture - at least in the fattier product they supplied upon request - was very good. The bread was indifferent plastic bag rye. Never mind the bread, though - the meat was good.
The Roumanian pastrami at Rubin's, as I said above, comes to them as the same product discussed above. The only difference is that before they steam it, they rub it with brown sugar and ground cinnamon. The effect is not subtle. Either you'll like it or not. Personally - Next time I'm at Rubin's, I'll order the regular pastrami. But that's just one man's reaction.
While on the topic of Rubin's let me say that the service was gracious. The waitress was friendly. The counter man who offered me a slice was happy to do so. The other counter man came out to see how I liked it and engaged me in discussion. When we got to talking about pastrami manufacture, preparation, their process for "Roumanian-izing" and so forth, he volunteered to bring me a 1/2 sandwich of the Roumanian - and followed up afterward to see what I thought. The manager at the register was proud of his people. In every way, a delightful experience. And Doctor, I left with what amounted to a whole sandwich wrapped and packed on ice.
Now down the way toward Beacon St. I stopped in at Zaftig's Delicatessen (sic). It was busy. This proves the importance of location. Rubin's was not busy when I was there. Zaftig's was busy.
How 'bout the pastrami? Since nobody at Zaftig's was interested in talking about it, I don't know for sure where they're buying their product. But if pressed to guess, I'd say probably Pearl. Not a bad product for supermarket pastrami - but not in a league with what Rubin's had to work with. And handled the way they did it today at Zaftig's - well read on. As at Rubin's, I asked if they'd be willing to hand cut. Answer - NO (and seeming annoyance). OK, I asked if the product was steamed. Yes, they said (and definitely annoyance). And they went on to inform me that "We sell a ton of it" (which seemed to come with some derision in addition to the aforementioned annoyance). OK says I - bring it on. I was seated at the counter and so watched as their sandwich guy took an absolutely lean piece of meat out of a warm, moist holding cabinet - not to say a really steamy one - and put it on the slicer. He cut very thin slices of product that appeared to be pastrami single brisket, not double, not plate. He cut until his scale demonstrated that he'd cut whatever their portion control called for. Not a small quantity - not Carnegie or Katz's - but a good count for a sandwich in Boston. Then he put the meat on a plate and covered it over with plastic wrap. Then he popped the plate of meat into a microwave and nuked it. When the bell went off, he slid the meat onto the waiting (plastic bag) rye and sent it my way. Disgraceful. No pride. No knowledge. No hospitality. No pastrami deserving of the title. No deli. And the fries were lousy too. I am embarrassed by their mere presence in our fair city. And the many patrons they somehow attract and seemingly satisfy.
Shame...
But I'm still noshstalgic. I'll get back to you all later on the bialys I picked up down the street. Although if you've seen my previous post on that topic, you know I'm not optimistic.
Later -
Rubin's Deli, barely into Brookline from Allston offers by far the best I saw today. They offer two varieties - one called simply pastrami and the other they call Roumanian.
I've seen posts on other blogs and boards trying to clarify what's meant by Roumanian pastrami in the Brookline micro-culture - but both taste and the help at Rubin's made it clear enough today. In their case at least, both products start out the same. They buy their pastrami from a source in New York.
The regular pastrami is received from NY, steamed, sliced, and served. It seems their general approach is to put the product on the slicer, and slice it thin, but they will happily hand carve it at proper thickness upon request. The machine cut sample they first offered me, by the way, was quite lean. When I asked if they could cut by hand and find some with some fat on it they were pleased to comply - and the result was very good. Their regular pastrami product, like all they sell at Rubin's is Kosher, seems relatively minimally processed and mildly spiced. Not too aggressive a cure, not too much smoke, spice, or salt. The texture - at least in the fattier product they supplied upon request - was very good. The bread was indifferent plastic bag rye. Never mind the bread, though - the meat was good.
The Roumanian pastrami at Rubin's, as I said above, comes to them as the same product discussed above. The only difference is that before they steam it, they rub it with brown sugar and ground cinnamon. The effect is not subtle. Either you'll like it or not. Personally - Next time I'm at Rubin's, I'll order the regular pastrami. But that's just one man's reaction.
While on the topic of Rubin's let me say that the service was gracious. The waitress was friendly. The counter man who offered me a slice was happy to do so. The other counter man came out to see how I liked it and engaged me in discussion. When we got to talking about pastrami manufacture, preparation, their process for "Roumanian-izing" and so forth, he volunteered to bring me a 1/2 sandwich of the Roumanian - and followed up afterward to see what I thought. The manager at the register was proud of his people. In every way, a delightful experience. And Doctor, I left with what amounted to a whole sandwich wrapped and packed on ice.
Now down the way toward Beacon St. I stopped in at Zaftig's Delicatessen (sic). It was busy. This proves the importance of location. Rubin's was not busy when I was there. Zaftig's was busy.
How 'bout the pastrami? Since nobody at Zaftig's was interested in talking about it, I don't know for sure where they're buying their product. But if pressed to guess, I'd say probably Pearl. Not a bad product for supermarket pastrami - but not in a league with what Rubin's had to work with. And handled the way they did it today at Zaftig's - well read on. As at Rubin's, I asked if they'd be willing to hand cut. Answer - NO (and seeming annoyance). OK, I asked if the product was steamed. Yes, they said (and definitely annoyance). And they went on to inform me that "We sell a ton of it" (which seemed to come with some derision in addition to the aforementioned annoyance). OK says I - bring it on. I was seated at the counter and so watched as their sandwich guy took an absolutely lean piece of meat out of a warm, moist holding cabinet - not to say a really steamy one - and put it on the slicer. He cut very thin slices of product that appeared to be pastrami single brisket, not double, not plate. He cut until his scale demonstrated that he'd cut whatever their portion control called for. Not a small quantity - not Carnegie or Katz's - but a good count for a sandwich in Boston. Then he put the meat on a plate and covered it over with plastic wrap. Then he popped the plate of meat into a microwave and nuked it. When the bell went off, he slid the meat onto the waiting (plastic bag) rye and sent it my way. Disgraceful. No pride. No knowledge. No hospitality. No pastrami deserving of the title. No deli. And the fries were lousy too. I am embarrassed by their mere presence in our fair city. And the many patrons they somehow attract and seemingly satisfy.
Shame...
But I'm still noshstalgic. I'll get back to you all later on the bialys I picked up down the street. Although if you've seen my previous post on that topic, you know I'm not optimistic.
Later -
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