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
Showing posts with label artisanal. Show all posts
Showing posts with label artisanal. Show all posts
Wednesday, August 22, 2007
Tuesday, August 21, 2007
Pastrami again - Niman's Ranch this time
We've been enjoying the much-lauded Niman Ranch navel pastrami at Chez Noshstalgia this week. My cousin Jon ordered it for us from Niman's web store. I have to say, as others have, that Niman's meat is of notably high-quality vs. most other pastrami. They supplied two navel plates in the order - both packed in a single vacuum sealed wrap.
They provided no cooking or heating directions in the package, but their website suggests steaming for "up to two hours". I steamed a whole plate for about 100 minutes, flipping the piece once around 20 minutes before the end. Then, of course, I hand slice. I do it on a steaming rack in a thermostatically controlled electric skillet that does a good job of providing gentle steam. Mine has a glass lid, so you can - if you wish - stand mesmerized by the sight of fat running out of the meat in many places as it cooks. I am reminded now of the fascination one experiences on visiting a geologically active area with steam vents, geysers, and the occasional volcanic event - except the pastrami smells much better than that. And even at $60 with shipping, the Niman's pastrami purchase was comparatively economical.
So, is it any good? You betcha. Not a classic New York flavor and aroma profile. Certainly not Romanian-style. But very good. Very aromatic, strongly peppered, tender, gently processed texture, and a prime-like (and perhaps actually prime) degree of marbling contributes to a very satisfying mouth-feel. I liked the product, although while I found the spice profile distinctive and appealing - it is very present and struck me as a bit monolithic - very over-all, very homogenized. A deli expert I consulted (from whom I've not yet obtained permission for direct attribution on this - but I will seek it and amend the post when obtained) said he thought the product had seen too much bay leaf. I confess, I couldn't pin it down to that myself - but he's a real expert so perhaps that was it. But whether classic NY-style or not, it was very enjoyable. Thank you, Jon.
One more note on this over-all-ness, this homogeneity. Is this a bad thing? Generally? Maybe not - certainly where commercial pastrami is concerned I can't point to any counter examples. So why even mention it? Maybe this observation comes to me because I'm thinking of - yearning for - a more Artisanal product - one that's got more edges and spikes - flavor and aroma variation throughout and around the product. By way of analogy, consider the difference between Artisanal and industrial cheeses. The best of the farm-house products present at least a chamber work and sometimes even a symphony of related but distinct bodies, textures, aromas, and flavors. And the industrial products? Well, you know...
They provided no cooking or heating directions in the package, but their website suggests steaming for "up to two hours". I steamed a whole plate for about 100 minutes, flipping the piece once around 20 minutes before the end. Then, of course, I hand slice. I do it on a steaming rack in a thermostatically controlled electric skillet that does a good job of providing gentle steam. Mine has a glass lid, so you can - if you wish - stand mesmerized by the sight of fat running out of the meat in many places as it cooks. I am reminded now of the fascination one experiences on visiting a geologically active area with steam vents, geysers, and the occasional volcanic event - except the pastrami smells much better than that. And even at $60 with shipping, the Niman's pastrami purchase was comparatively economical.
So, is it any good? You betcha. Not a classic New York flavor and aroma profile. Certainly not Romanian-style. But very good. Very aromatic, strongly peppered, tender, gently processed texture, and a prime-like (and perhaps actually prime) degree of marbling contributes to a very satisfying mouth-feel. I liked the product, although while I found the spice profile distinctive and appealing - it is very present and struck me as a bit monolithic - very over-all, very homogenized. A deli expert I consulted (from whom I've not yet obtained permission for direct attribution on this - but I will seek it and amend the post when obtained) said he thought the product had seen too much bay leaf. I confess, I couldn't pin it down to that myself - but he's a real expert so perhaps that was it. But whether classic NY-style or not, it was very enjoyable. Thank you, Jon.
One more note on this over-all-ness, this homogeneity. Is this a bad thing? Generally? Maybe not - certainly where commercial pastrami is concerned I can't point to any counter examples. So why even mention it? Maybe this observation comes to me because I'm thinking of - yearning for - a more Artisanal product - one that's got more edges and spikes - flavor and aroma variation throughout and around the product. By way of analogy, consider the difference between Artisanal and industrial cheeses. The best of the farm-house products present at least a chamber work and sometimes even a symphony of related but distinct bodies, textures, aromas, and flavors. And the industrial products? Well, you know...
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