Christmas Morning Series (overnight roast)

In All recipes, Bakery/Pastry, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat, updated recipe

FAUX SMOKED MEAT/PASTRAMI

“There’s New York. There’s Montreal. THEN THERE’S THE REST OF THE BARREN WORLD WITHOUT THIS SMOKY PINK”

(My subconscious eagerness to share this may have caused me to accidentally publish it before saying anything… By the way, WordPress, if you’re reading, a “confirm publish” pop-up may be quite useful you know) Uhem… so, where was I?

There are two types of carnivorous Earthlings in this cosmos. One who has been blessedly graced by the acknowledgement and transformative tevilah of a truly, truly great pastrami. And one who unknowingly misunderstands it as being overrated. Before stepping a foot in New York, I couldn’t care less what a chunk of weirdly pink, muscularly dry and cold Jewish staple would taste like in between two pieces of woodboard-rye, but then of course, Katz got my tongue at the age of 21. Before stepping a foot in Montreal where they can’t even get bagels right, I couldn’t care less what us Canadians have to say about a warm, spiced-up version of pastrami they call “smoked meat”. Then I again stood humbly corrected at the heel of Schwartz a few years later. Life since, has never been the same.

03.25.2014

In All recipes, Christmas Morning Series (overnight roast), Got Nothing But Time, Noodle/Pasta/Rice, Poultry

X’MAS MORNING SERIES: STUFFED GOOSE BEAST

Every Who
Down in Who-ville
Liked Christmas goose a lot…

But the Grinch,
Who lived just behind the screen of Who-ville,
Did NOT!

The Grinch hated Christmas goose! The whole goose without season!
Now, please ask him why. For everyone quite guesses the reason.
It could be that the work looked a bit like fright.
It could be, perhaps, that his shoes were too tight.
But I think that the most likely reason of all
May have been that his ego was two sizes too small.

12.18.2013

In All recipes, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat

X’MAS MORNING JERK-SPICED PORCHETTA

I recently took a class from Harvard called Science and Cooking. I did it without ever taking an SAT exam or having an IQ above 140, all while wearing my slouchiest PJ and tucked in the comfort of my bed with a can of soda and a tub of gummy bears on the side, and burnt through 5 lectures straight in 1 week… Oh God bless bootleg DVDS. I was once again basted in the youthful hunger of my tender college years when hope was alive and the world was shiny…, as well as the exact reason why… I slept through half of it. Dude, there’s something about the echo? bouncing off the lecture hall?… that’s 10x more potent than sleeping pills on the deepest cellular level and sends me into a baby-state coma. But relax, I still overheard something in between my wee-wee breaks to share with you all.

09.24.2013

In All recipes, Christmas Morning Series (overnight roast), Got Nothing But Time, Meat

Man VS Beef

* Ingredient update

I have never been a BBQ person unless you can call pastrami or Montreal’s smoked meat “BBQ” (rubs… smoke… low temperature… ?). Honestly it’s one of those world’s-great-foods categories that falls into my list of things that’s mysteriously popular over largely unfounded reasons, like durian. I’m very much aware that I’m not the most credited scholar on BBQ for someone who’s never really been to the South, except for New Orleans where we were blinded by other dashing things they do much better with. On top of that, an one-time appearance to the annual Big Apple BBQ Block Party somewhere around 2004 or 2005… plus a couple of supposedly-happening BBQ joints in the city, pretty much sums up our entire BBQ experience up to date. And all of which I can comfortably say, wasn’t all that.

11.29.2012