Text 11516, 85 rader
Skriven 2014-03-29 21:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic 2014 392
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 ML> making hotel reservations in my
 ML> name, which conveys no price advantage but might yield
 ML> better rooms, free Internet, and/or free breakfast,
 ML> at properties under the Hilton or Marriott umbrellas.
 DS> Thanks for saying that -- we shall see.

As I recall, you can comfortably accommodate 2 couples
and 2 singles, and if we have, say, the Fords, the
Hafflys, the Krachts, Dave, Nancy, and me, we'll be
considerably over. I can get a room at the Doubletree
with two double beds for 99-, two queen beds for 111-,
or a suite with either two doubles or a king and a
sofabed for 144-, all prices as of today, net including
tax. This is 4 mi / 8 min by car from home. I don't do
Sheratons any more, but there is one 3 mi / 6 min away
for a bit more money.

The only wild card is my lack of wheels.

 DS> BTW, Burton and Shirley will most likely be coming and staying at our
 DS> house.

That's great news.

 ML> Home-Cured Beef Pastrami
 DS> We start with bought corned beef

Easier that way, better the other, as the article points out.

 , and use the smoker.  You've had some
 DS> before and will have some again.  Unfortunately for your tastes, all
 DS> flat cuts chosen to look fairly lean.  BUT, they do have a fat cap
 DS> which will be left on and reserved for those who desire it.

In fact, some of those are already anticipating a fat cap
sandwich (maybe with a shred or two of meat on the side).

Armenian Basterma (Dried Cured Beef)
categories: middle east, charcuterie, basturma, bastirma
Yield: 2 lb (12 servings)

2 lb beef
1/4 c bagged granulated salt
h - Chaimen mixture
3 Tb chaimen [(fenugreek); original said chairnen]
2 Tb paprika
1/2 ts red pepper (optional)
1/2 ts salt
1/2 Tb black pepper
1/2 Tb kimion (cumin)
1/2 ts allspice
4 garlic cloves, crushed
1 c water

Select very tender cut of beef from rib part, about
1 1/2" thick, any length you desire (approx. 8").

Insert heavy string through one end and make a loop.

Rub meat with salt and let stand in refrigerator for
3 days placing a heavy item on top and turn once a day.

Wash meat well with cold water and leave in clear water
for 1 hr. Drain and press between towels to remove
moisture. Continue until meat is quite dry.

Hang in cool airy place to dry about two weeks.

Combine all above ingredients to make the Chaimen.

Add water a little at a time to make thick paste.

Soak meat in it for 2 weeks.

Hang in airy place for 2 more weeks.

May be used immediately, refrigerated, or frozen.

NOTE: A cheese cloth casing may be used to slip meat
into before hanging.

source: food.com - also available with various typos
and additional commentary in numerous other places.
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