Food/Recipe Thread

[henche]

anyone have a good pastrami recipe. not a navel pastrami

What are you starting with?

[mercaz1]

What are you starting with?

im starting with  3.5lbs of sliced  pastrami from chicago

[ushdadude]

im starting with  3.5lbs of sliced  pastrami from chicago

in that case i recommend some good rye bread, mustard and cole slaw.

[henche]

in that case i recommend some good rye bread, mustard and cole slaw.

+1 had same thought

[mercaz1]

it just says sliced. its not actually sliced

[henche]

it just says sliced. its not actually sliced

Does it just say pastrami, or is it actually pastrami?

In all events, I thought you were asking before how to make meat into pastrami, so asked if you were starting from fresh beef, or from corned beef, etc.  You were actually asking how to make patrami into something else.  I usually eat pastrami as pastrami, as its already very processed (cured, spiced, smoked, steamed) and is delicious.

[mercaz1]

Does it just say pastrami, or is it actually pastrami?

In all events, I thought you were asking before how to make meat into pastrami, so asked if you were starting from fresh beef, or from corned beef, etc.  You were actually asking how to make patrami into something else.  I usually eat pastrami as pastrami, as its already very processed (cured, spiced, smoked, steamed) and is delicious.

I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up

[henche]

I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up

Its already fully cooked to 203, so I'd think if you want it warm, you want to just warm it quiclky.

[ushdadude]

I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up

i put it on a grill sometimes

[cholent]

i put it on a grill sometimes

I've found that's fantastic with navel pastrami but dries out other types of pastrami. I would keep it in the vacuum sealed bag, put that inside a pan and the pan inside a bigger pan with water in it. Cover the bigger pan (and the pan inside it) with heavy duty foil and keep it in the oven on low. It will be soft and almost falling apart but absolutely delicious

[Zevi16]

I've found that's fantastic with navel pastrami but dries out other types of pastrami. I would keep it in the vacuum sealed bag, put that inside a pan and the pan inside a bigger pan with water in it. Cover the bigger pan (and the pan inside it) with heavy duty foil and keep it in the oven on low. It will be soft and almost falling apart but absolutely delicious

I just got that shooting water at the back of my mouth when I read it.
I love pastrami. I haven't found any good pastrami here. (israel)

[JoeyShmoe]

If anybody is interested in Cholent tips, the 2016 Election Pick Your Poison Master Thread has a conversation about it going on

[churnbabychurn]

What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??

[henche]

What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??

Onions only carmelize over high heat. Oil helps. Doing 8 onions at a time means your pot is piled high, so only the bottom layer is exposed to direct heat.

[Emkay]

What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??

Are they covered? Uncover them and turn up the heat.

[churnbabychurn]

Are they covered? Uncover them and turn up the heat.

Did that...-  A few min later bottom burnt. Never knew cooking onions is such an ordeal.
 Oh well all finished. Livers great

[Emkay]

Did that...-  A few min later bottom burnt. Never knew cooking onions is such an ordeal.
 Oh well all finished. Livers great

Well obviously will need constant stirring. Sorry, I should have mentioned that.

[Yehoshua]

Well obviously will need constant stirring. Sorry, I should have mentioned that.

And using a non-stick pan helps a lot. Also keep the heat low, like really low. It takes longer but has better results.

[Emkay]

And using a non-stick pan helps a lot. Also keep the heat low, like really low. It takes longer but has better results.

He wanted faster.

[churnbabychurn]

He wanted faster.

Yeah, did I mention it was 2+ hours already..