I do eat smoked eel but it’s a bit different. Also, it’s expensive* so a little goes a long way. (*average 50 euros/kg)
I came up with “poor man’s eel” in this dish loosely based on Unagi rice. Make a tamari-liquid smoke glaze for the smoked herring.
When we lived in the Netherlands they had “gerookte paling” hanging from wooden racks along the canals - we would get off our canal boat and buy some for a picnic, often warm,
Looks great–where on the left coast?
Sort of East SF Bay; Solano county.
Fairfield deli Joe’s Buffet a local tradition
I’m orinally from Queens, and LOVE the pastrami of my youth, so much so that I keep trying to make. In fact, I’ve got a corned beef knock off being readied for smoking as we “speak”!
Ah, a little far for me. In Berkeley, Saul’s Deli makes their own excellent pastrami, served on Acme rye bread.
Point or flat?
Looks good! I’m going to go have the other half of yesterday’s sandwich!
Ah. At Saul’s you can ask for fatty or lean.
Made a pot of Rancho Gordo mayopuno beans with mirepoix, chicken broth, and a smoked turkey drumstick in the instant pot.
Visiting son made scallops!
He shared recipe from “tasty.co” but when I copy and paste it’s not that. So…reasons.
Your memories of NL are like dreams for most people these days. Older people are still nostalgic for “the good old days”.
The number of wild eels has drastically decreased. I’m guessing many such shops and/or smoke houses are now gone. The vast majority of eels nowadays are farmed worldwide and is a multimillion dollar industry.
I have no travel plans for NL but have been wanting to make one trip to Texel island just to eat Texel lamb. It’s only available there, the industry is small and much of it is for export. Texel lamb is some of the best lamb I’ve ever eaten. (NZ lamb is tasteless and very intensively farmed.)
^^ I ate something similar to this in Montreal. Is it the same thing or?
I understand Montreal smoked meat is a bit different.
BRB
ETA Yes, it’s Serious Eats on the Difference Between Pastrami and Montreal Smoked Meat
Thank you. Interesting article. I don’t care, I want to eat both.
We had to remove half the meat in this sandwich. Couldn’t open mouth so wide! Been to Schwartz in Montreal a couple of times. Very atmospheric and always full. Tried the other place diagonally across the street too but didn’t like it.
Hope you perfect your meat soon then you can have your own pastrami sandwich any time.
Different cut of meat and somewhat different spices. Montreal meat is also smoked.
Farro bowls. Farro dressed with a mustard vinegrette topped with grated white carrots, sautéed leek and radicchio, sun dried tomatoes, and grilled artichoke hearts.
