[TL1]

Originally Posted by C0LLETTE

I can't explain it to you...it's not corned beef ( that stuff in a can you hash or eat with cabbage????) and it's not pastrami...wherever that came from....nooooooo, it is SMOKED MEAT ... that's it, SMOKED MEAT from Schwartz' deli in Montreal and exported around the world to connoisseurs of ....well.....smoked meat....meat that's been smoked.

"Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature. Unspecialized restaurants outside Montreal typically do not have the volume of smoked meat customers to justify this practice, and usually only have cold presliced meat on hand, reheated when a customer orders one sandwich. The meat should be around 3 mm thick, cut slightly on a bias, and across the grain of the brisket.....

Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 2 inches high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat."

Thanks Wikipedia. But I already knew that stuff anyway.

A 16 hour bus ride from Detroit and all this could be yours.

No wonder they are fighting over you in the other thread. You are *points to thread name* wearing meat.