Thread: a Canadian term

sf <[email protected]> wrote:

>What is Canadian smoked meat? Hubby ordered some and it looked
>(tasted) like a very lean piece of corned beef that had spent some
>time in the smoker.

It is a corned beef / pastrami-like preparation that is (usually)
grilled just before serving under smoky conditions (say on a
wood/charcoal grill).

I do not think it normally has been in a true smoker.

Anyway, it's pretty much as you describe. Also called "Montreal
smoked meat".

Steve

[email protected] (Steve Pope) wrote in
news:k4rvv0$bul$[email protected]:

> sf <[email protected]> wrote:
>
>>What is Canadian smoked meat? Hubby ordered some and it
>>looked (tasted) like a very lean piece of corned beef that had
>>spent some time in the smoker.
>
> It is a corned beef / pastrami-like preparation that is
> (usually) grilled just before serving under smoky conditions
> (say on a wood/charcoal grill).
>
> I do not think it normally has been in a true smoker.
>
> Anyway, it's pretty much as you describe. Also called
> "Montreal smoked meat".

http://en.wikipedia.org/wiki/Montreal-style_smoked_meat

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" <[email protected]> wrote in message
news:[email protected] ..
> [email protected] (Steve Pope) wrote in
> news:k4rvv0$bul$[email protected]:
>
>> sf <[email protected]> wrote:
>>
>>>What is Canadian smoked meat? Hubby ordered some and it
>>>looked (tasted) like a very lean piece of corned beef that had
>>>spent some time in the smoker.
>>
>> It is a corned beef / pastrami-like preparation that is
>> (usually) grilled just before serving under smoky conditions
>> (say on a wood/charcoal grill).
>>
>> I do not think it normally has been in a true smoker.
>>
>> Anyway, it's pretty much as you describe. Also called
>> "Montreal smoked meat".
>
> http://en.wikipedia.org/wiki/Montreal-style_smoked_meat

Fabulous picture in that article. I have always considered
Montreal smoked meat as the epitome of the existence
of a god or two in our universe. I never could figure out why
it never became popular in the US. It is so superior to the
common corned beef or pastrami.

pavane

"pavane" <[email protected]> wrote in news:uMfcs.725611$2a.662452
@en-nntp-14.dc1.easynews.com:

> Fabulous picture in that article. I have always considered
> Montreal smoked meat as the epitome of the existence
> of a god or two in our universe.

Many in fact. The god of rye bread, the god of mustard, the god of
pickle and, in some places like the Bagelshop on Wellington, the
gods of bagels and sauerkraut.

--
Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"pavane" <[email protected]> wrote in news:uMfcs.725611$2a.662452
@en-nntp-14.dc1.easynews.com:

> I never could figure out why
> it never became popular in the US. It is so superior to the
> common corned beef or pastrami.

US arrogance? :-)

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 07/10/2012 9:24 AM, sf wrote:
>
> What is Canadian smoked meat? Hubby ordered some and it looked
> (tasted) like a very lean piece of corned beef that had spent some
> time in the smoker.
>


That's a good question. I have never heard of it. There is Montreal
Smoked Meat, which is a very good corned beef/ pastrami that originated
in a couple of very well known Montreal delis. Maybe it is like Canadian
bacon, a product apparently named for something we eat here, but unknown
in Canada by that name.

On Oct 7, 6:26*am, spop...@speedymail.org (Steve Pope) wrote:
> sf *<sf.use...@gmail.com> wrote:
> >What is Canadian smoked meat? *Hubby ordered some and it looked
> >(tasted) like a very lean piece of corned beef that had spent some
> >time in the smoker.
>
> It is a corned beef / pastrami-like preparation that is (usually)
> grilled just before serving under smoky conditions (say on a
> wood/charcoal grill).
>
> I do not think it normally has been in a true smoker.

When I was at Schwartz's Charcuterie Hébraïque de Montréal (whose
struggle to retain the apostrophe S against the forces of
Francophonization is titanic in itself), I saw a metal oven looking
box behind the counter that I assumed was the smoker.

>
> Anyway, it's pretty much as you describe. *Also called "Montreal
> smoked meat".

La viande fumée, s'il vous plait.

On Sun, 7 Oct 2012 09:53:02 -0400, "pavane" <[email protected]>
wrote:

>
>"Michel Boucher" <[email protected]> wrote in message
>news:[email protected] ...
>> [email protected] (Steve Pope) wrote in
>> news:k4rvv0$bul$[email protected]:
>>
>>> sf <[email protected]> wrote:
>>>
>>>>What is Canadian smoked meat? Hubby ordered some and it
>>>>looked (tasted) like a very lean piece of corned beef that had
>>>>spent some time in the smoker.
>>>
>>> It is a corned beef / pastrami-like preparation that is
>>> (usually) grilled just before serving under smoky conditions
>>> (say on a wood/charcoal grill).
>>>
>>> I do not think it normally has been in a true smoker.
>>>
>>> Anyway, it's pretty much as you describe. Also called
>>> "Montreal smoked meat".
>>
>> http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
>
>Fabulous picture in that article. I have always considered
>Montreal smoked meat as the epitome of the existence
>of a god or two in our universe. I never could figure out why
>it never became popular in the US. It is so superior to the
>common corned beef or pastrami.

I'd love to try it, but while a search brings up plenty
of info on HOW to make it, and delis that serve it (east
coast mostly), I don't see anyplace selling it for shipping.





To reply by email, lose the Ks...

On Oct 7, 10:07*am, The Other Guy <KnewsKg...@gmail.com> wrote:
> On Sun, 7 Oct 2012 09:53:02 -0400, "pavane" <pav...@leisure.org>
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Michel Boucher" <alsand...@g.mail.com> wrote in message
> >news:[email protected] ...
> >> spop...@speedymail.org (Steve Pope) wrote in
> >>news:k4rvv0$bul$[email protected]:
>
> >>> sf *<sf.use...@gmail.com> wrote:
>
> >>>>What is Canadian smoked meat? *Hubby ordered some and it
> >>>>looked (tasted) like a very lean piece of corned beef that had
> >>>>spent some time in the smoker.
>
> >>> It is a corned beef / pastrami-like preparation that is
> >>> (usually) grilled just before serving under smoky conditions
> >>> (say on a wood/charcoal grill).
>
> >>> I do not think it normally has been in a true smoker.
>
> >>> Anyway, it's pretty much as you describe. *Also called
> >>> "Montreal smoked meat".
>
> >>http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
>
> >Fabulous picture in that article. I have always considered
> >Montreal smoked meat as the epitome of the existence
> >of a god or two in our universe. I never could figure out why
> >it never became popular in the US. It is so superior to the
> >common corned beef or pastrami.
>
> I'd love to try it, but while a search brings up plenty
> of info on HOW to make it, and delis that serve it (east
> coast mostly), I don't see anyplace selling it for shipping.
>

The preparation is part of the presentation. You wouldn't expect to
get scrambled eggs by overnight delivery, right?

http://abclocal.go.com/wls/story?sec...nts&id=8575885

spamtrap1888 <[email protected]> wrote:

>On Oct 7, 6:26*am, spop...@speedymail.org (Steve Pope) wrote:

>> I do not think it normally has been in a true smoker.

>When I was at Schwartz's Charcuterie Hébraïque de Montréal (whose
>struggle to retain the apostrophe S against the forces of
>Francophonization is titanic in itself), I saw a metal oven looking
>box behind the counter that I assumed was the smoker.

Well, when I was at Schwartz's, I saw them grilling the sliced
meat over very smoky coals, right before assembling it into
sandwiches, and in my estimate this could account for the entire
infusion of smoke taste in the meat.

Steve

On Sun, 7 Oct 2012 09:53:02 -0400, pavane wrote:

>> http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
>
> Fabulous picture in that article.

Except for the big 'ol honking tail of fat with no meat attached to it
trying to crawl away.

-sw

On Sun, 7 Oct 2012 14:23:30 -0500, Sqwertz wrote:

> On Sun, 7 Oct 2012 09:53:02 -0400, pavane wrote:
>
>>> http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
>>
>> Fabulous picture in that article.
>
> Except for the big 'ol honking tail of fat with no meat attached to it
> trying to crawl away.

I just now read te part that says they have a version of it that is
pure fat - no meat at all - just fat. Figures those Canadians would
find some way to tarnish an other otherwise fine sandwich tradition.

-sw

Sqwertz <[email protected]> wrote in
news:[email protected]:

>> Except for the big 'ol honking tail of fat with no meat
>> attached to it trying to crawl away.
>
> I just now read te part that says they have a version of it
> that is pure fat - no meat at all - just fat. Figures those
> Canadians would find some way to tarnish an other otherwise
> fine sandwich tradition.

If fat is part of the tradition, in what way does it tarnish said
tradition? And it's not "Canadians", it's members of the Montreal
Jewish community who own and operate these establshments (although
most of the employees now working at Schwartz's are Portuguese).

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 07/10/2012 3:37 PM, Michel Boucher wrote:
> Sqwertz <[email protected]> wrote in
> news:[email protected]:
>
>>> Except for the big 'ol honking tail of fat with no meat
>>> attached to it trying to crawl away.
>>
>> I just now read te part that says they have a version of it
>> that is pure fat - no meat at all - just fat. Figures those
>> Canadians would find some way to tarnish an other otherwise
>> fine sandwich tradition.
>
> If fat is part of the tradition, in what way does it tarnish said
> tradition? And it's not "Canadians", it's members of the Montreal
> Jewish community who own and operate these establshments (although
> most of the employees now working at Schwartz's are Portuguese).
>


You were responding to someone who is full of crap. I have been to the
Montreal delis who made that stuff popular and my son, who lived in
Montreal for 10 years, frequently brought some of the smoked meat when
he came to visit. There was never much fat on it at all.

Dave Smith <[email protected]> wrote in
news:v3lcs.13855$[email protected]:

>> If fat is part of the tradition, in what way does it tarnish
>> said tradition? And it's not "Canadians", it's members of
>> the Montreal Jewish community who own and operate these
>> establshments (although most of the employees now working at
>> Schwartz's are Portuguese).
>
> You were responding to someone who is full of crap.

I hope you're not suggesting that I should let him get away with
being a fathead. There are things that are worth addressing,
like blatant stereotypes.

> I have
> been to the Montreal delis who made that stuff popular

As have I, many times.

> and my
> son, who lived in Montreal for 10 years, frequently brought
> some of the smoked meat when he came to visit. There was
> never much fat on it at all.

But there are cuts made with more fat if you want that. It's
like any meat.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Michel Boucher <[email protected]> wrote:

>Sqwertz <[email protected]> wrote in

>news:[email protected]:
>
>>> Except for the big 'ol honking tail of fat with no meat
>>> attached to it trying to crawl away.
>>
>> I just now read te part that says they have a version of it
>> that is pure fat - no meat at all - just fat. Figures those
>> Canadians would find some way to tarnish an other otherwise
>> fine sandwich tradition.
>
>If fat is part of the tradition, in what way does it tarnish said
>tradition? And it's not "Canadians", it's members of the Montreal
>Jewish community who own and operate these establshments (although
>most of the employees now working at Schwartz's are Portuguese).

Seems no different in concept than lardo, which is all fat, and if you're
Italian you will use in a panino, or maybe eat in smaller amount on
a plate, like any other salumi.

(Perhaps in Jewish as opposed to Italian tradition, there is a propensity
of heaping gigantic amounts of meat on a sandwich, which may make
the all-fat product less suitable...)

Steve

On Sun, 07 Oct 2012 15:04:27 -0500, Michel Boucher wrote:

> Dave Smith <[email protected]> wrote in
> news:v3lcs.13855$[email protected]:
>
>>> If fat is part of the tradition, in what way does it tarnish
>>> said tradition? And it's not "Canadians", it's members of
>>> the Montreal Jewish community who own and operate these
>>> establshments (although most of the employees now working at
>>> Schwartz's are Portuguese).
>>
>> You were responding to someone who is full of crap.
>
> I hope you're not suggesting that I should let him get away with
> being a fathead. There are things that are worth addressing,
> like blatant stereotypes.

He says as he just disenfranchised the whole Montreal-Jewish community
as "not Canadians".

You're not exactly a role model for Canadians, Michel. Either is
Dave. You both have a lot in common - you never post about cooking,
just hover around and pounce on those non-food topics and arguments
(which is why this was so easy).

ObFood: The perfect meatball and pepperoni sub, with gravity defying
melting Iberico cheese:

http://www.flickr.com/photos/sqwertz...ream/lightbox/

-sw

Sqwertz <[email protected]> wrote in
news:131smt96ybunn$.[email protected]:

>>>> If fat is part of the tradition, in what way does it
>>>> tarnish said tradition? And it's not "Canadians", it's
>>>> members of the Montreal Jewish community who own and
>>>> operate these establshments (although most of the employees
>>>> now working at Schwartz's are Portuguese).
>>>
>>> You were responding to someone who is full of crap.
>>
>> I hope you're not suggesting that I should let him get away
>> with being a fathead. There are things that are worth
>> addressing, like blatant stereotypes.
>
> He says as he just disenfranchised the whole Montreal-Jewish
> community as "not Canadians".

Reading not your forte? I didn't say anywhere that they weren't
Canadian (or that they were for that matter) but I was making a
proper attribution, unlike your uninformative stereotype.

> You're not exactly a role model for Canadians, Michel. Either
> is Dave. You both have a lot in common - you never post about
> cooking, just hover around and pounce on those non-food topics
> and arguments (which is why this was so easy).

Totally untrue and I think Dave will back me up when I say "****
you, you weasely little ponce".

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" <[email protected]> wrote in message
news:[email protected] ...
> Sqwertz <[email protected]> wrote in
> news:131smt96ybunn$.[email protected]:
>
>>>>> If fat is part of the tradition, in what way does it
>>>>> tarnish said tradition? And it's not "Canadians", it's
>>>>> members of the Montreal Jewish community who own and
>>>>> operate these establshments (although most of the employees
>>>>> now working at Schwartz's are Portuguese).
>>>>
>>>> You were responding to someone who is full of crap.
>>>
>>> I hope you're not suggesting that I should let him get away
>>> with being a fathead. There are things that are worth
>>> addressing, like blatant stereotypes.
>>
>> He says as he just disenfranchised the whole Montreal-Jewish
>> community as "not Canadians".
>
> Reading not your forte? I didn't say anywhere that they weren't
> Canadian (or that they were for that matter) but I was making a
> proper attribution, unlike your uninformative stereotype.
>
>> You're not exactly a role model for Canadians, Michel. Either
>> is Dave. You both have a lot in common - you never post about
>> cooking, just hover around and pounce on those non-food topics
>> and arguments (which is why this was so easy).
>
> Totally untrue and I think Dave will back me up when I say "****
> you, you weasely little ponce".
You might have called him "un enculé" {;-)
Graham