The Smoked/cured/pickled meat appreciation thread

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BostonBeaneater
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The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 17 Aug 2017, 2:38pm

I shall open with a favorite of mine, Suho Meso which is brought to us by the peoples of the former Yugoslavia. Suho Meso means dry beef in the mother tongue and it's damn tasty. I cut it thin and like to serve it with a few slices of Munster cheese. It's smoky as smoky food gets and pairs well with your favorite beer. I was introduced to it by a Bosnian Muslim who I worked with for a time. He would give me a heel of it at Christmas and on my birthday. Now a days I get it at the al-Bos Cafe here in Grand Rapids. It's easy to find from distributors online and goes for $15 a pound commonly. It travels and keeps very well.

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Spiff
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Re: The Smoked/cured/pickled meat appreciation thread

Post by Spiff » 17 Aug 2017, 5:15pm

Sidewalk ham or GTFO!
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Re: The Smoked/cured/pickled meat appreciation thread

Post by Dr. Medulla » 17 Aug 2017, 5:39pm

:lol:
Walrus birth doesn't make good breakfast conversation!

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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 17 Aug 2017, 9:07pm

Spiff wrote:
17 Aug 2017, 5:15pm
Sidewalk ham or GTFO!

They sell these on the streets on Lyon. They're goddam good.

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Re: The Smoked/cured/pickled meat appreciation thread

Post by JennyB » 18 Aug 2017, 10:38am

BostonBeaneater wrote:
17 Aug 2017, 2:38pm
I shall open with a favorite of mine, Suho Meso which is brought to us by the peoples of the former Yugoslavia. Suho Meso means dry beef in the mother tongue and it's damn tasty. I cut it thin and like to serve it with a few slices of Munster cheese. It's smoky as smoky food gets and pairs well with your favorite beer. I was introduced to it by a Bosnian Muslim who I worked with for a time. He would give me a heel of it at Christmas and on my birthday. Now a days I get it at the al-Bos Cafe here in Grand Rapids. It's easy to find from distributors online and goes for $15 a pound commonly. It travels and keeps very well.

Image
Wow that looks good. I would imagine that I can find that at a Bosnian restaurant here. Believe it or not, the Jortsville has the largest Bosnian population outside of Bosnia. I know, i know, haven't they suffered enough?
Got a Rake? Sure!

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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 18 Aug 2017, 11:35am

JennyB wrote:
18 Aug 2017, 10:38am
BostonBeaneater wrote:
17 Aug 2017, 2:38pm
I shall open with a favorite of mine, Suho Meso which is brought to us by the peoples of the former Yugoslavia. Suho Meso means dry beef in the mother tongue and it's damn tasty. I cut it thin and like to serve it with a few slices of Munster cheese. It's smoky as smoky food gets and pairs well with your favorite beer. I was introduced to it by a Bosnian Muslim who I worked with for a time. He would give me a heel of it at Christmas and on my birthday. Now a days I get it at the al-Bos Cafe here in Grand Rapids. It's easy to find from distributors online and goes for $15 a pound commonly. It travels and keeps very well.

Image
Wow that looks good. I would imagine that I can find that at a Bosnian restaurant here. Believe it or not, the Jortsville has the largest Bosnian population outside of Bosnia. I know, i know, haven't they suffered enough?
St. Lou is followed by Grand Rapids, MI and the Revere, MA. Go figure. Also get yourself an order of cevapi, a caseless beef sausage which is delicious. (Pic below)

http://www.stlbosnians.com/businesses-2 ... pa-market/


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Re: The Smoked/cured/pickled meat appreciation thread

Post by Kory » 18 Aug 2017, 12:36pm

BostonBeaneater wrote:
18 Aug 2017, 11:35am
JennyB wrote:
18 Aug 2017, 10:38am
BostonBeaneater wrote:
17 Aug 2017, 2:38pm
I shall open with a favorite of mine, Suho Meso which is brought to us by the peoples of the former Yugoslavia. Suho Meso means dry beef in the mother tongue and it's damn tasty. I cut it thin and like to serve it with a few slices of Munster cheese. It's smoky as smoky food gets and pairs well with your favorite beer. I was introduced to it by a Bosnian Muslim who I worked with for a time. He would give me a heel of it at Christmas and on my birthday. Now a days I get it at the al-Bos Cafe here in Grand Rapids. It's easy to find from distributors online and goes for $15 a pound commonly. It travels and keeps very well.

Image
Wow that looks good. I would imagine that I can find that at a Bosnian restaurant here. Believe it or not, the Jortsville has the largest Bosnian population outside of Bosnia. I know, i know, haven't they suffered enough?
St. Lou is followed by Grand Rapids, MI and the Revere, MA. Go figure. Also get yourself an order of cevapi, a caseless beef sausage which is delicious. (Pic below)

http://www.stlbosnians.com/businesses-2 ... pa-market/


Image
I read that as "ceaseless beef sausage" for a minute. Why won't it end?

When it comes to cured meats, lox is my go-to. I was surprised to find that it's infinitely better in Seattle than it is in New York, given that it has such an association with the city. But it's all for the best.

Image
Inder:
Absolutely. Here's another collection of words:

Table salt (spoon hinge)
Octopus (Ukraine)
St. Petersburg (arms)
Ginger beer (cauliflower)
Pat Sajak (PSak)
Lamp post (self evident)
Florida Timeshare (ditto)
Heraclitus (EMI)
Developers (Developers Developers)
Boogie With Your Children

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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 18 Aug 2017, 1:26pm

Kory wrote:
18 Aug 2017, 12:36pm
BostonBeaneater wrote:
18 Aug 2017, 11:35am
JennyB wrote:
18 Aug 2017, 10:38am
BostonBeaneater wrote:
17 Aug 2017, 2:38pm
I shall open with a favorite of mine, Suho Meso which is brought to us by the peoples of the former Yugoslavia. Suho Meso means dry beef in the mother tongue and it's damn tasty. I cut it thin and like to serve it with a few slices of Munster cheese. It's smoky as smoky food gets and pairs well with your favorite beer. I was introduced to it by a Bosnian Muslim who I worked with for a time. He would give me a heel of it at Christmas and on my birthday. Now a days I get it at the al-Bos Cafe here in Grand Rapids. It's easy to find from distributors online and goes for $15 a pound commonly. It travels and keeps very well.

Image
Wow that looks good. I would imagine that I can find that at a Bosnian restaurant here. Believe it or not, the Jortsville has the largest Bosnian population outside of Bosnia. I know, i know, haven't they suffered enough?
St. Lou is followed by Grand Rapids, MI and the Revere, MA. Go figure. Also get yourself an order of cevapi, a caseless beef sausage which is delicious. (Pic below)

http://www.stlbosnians.com/businesses-2 ... pa-market/


Image
I read that as "ceaseless beef sausage" for a minute. Why won't it end?

When it comes to cured meats, lox is my go-to. I was surprised to find that it's infinitely better in Seattle than it is in New York, given that it has such an association with the city. But it's all for the best.

Image
West Coast cold water salmon is among the best.
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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 18 Aug 2017, 1:42pm

If you're looking for Jewish lox and you're in NYC I suggest Russ and Daughters. They carry all variety of blessed Smoked fish.

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They've been at it a while.

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Kory
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Re: The Smoked/cured/pickled meat appreciation thread

Post by Kory » 18 Aug 2017, 3:50pm

Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Inder:
Absolutely. Here's another collection of words:

Table salt (spoon hinge)
Octopus (Ukraine)
St. Petersburg (arms)
Ginger beer (cauliflower)
Pat Sajak (PSak)
Lamp post (self evident)
Florida Timeshare (ditto)
Heraclitus (EMI)
Developers (Developers Developers)
Boogie With Your Children

BostonBeaneater
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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 20 Aug 2017, 2:16am

Kory wrote:
18 Aug 2017, 3:50pm
Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Katz is great but my heart is with Pastrami Queen.

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Kory
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Re: The Smoked/cured/pickled meat appreciation thread

Post by Kory » 21 Aug 2017, 12:34am

BostonBeaneater wrote:
20 Aug 2017, 2:16am
Kory wrote:
18 Aug 2017, 3:50pm
Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Katz is great but my heart is with Pastrami Queen.

Image
I ALSO like it there. I'll tell you what, there's a deficit of good pastrami in Seattle.
Inder:
Absolutely. Here's another collection of words:

Table salt (spoon hinge)
Octopus (Ukraine)
St. Petersburg (arms)
Ginger beer (cauliflower)
Pat Sajak (PSak)
Lamp post (self evident)
Florida Timeshare (ditto)
Heraclitus (EMI)
Developers (Developers Developers)
Boogie With Your Children

BostonBeaneater
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Re: The Smoked/cured/pickled meat appreciation thread

Post by BostonBeaneater » 21 Aug 2017, 1:00am

Kory wrote:
21 Aug 2017, 12:34am
BostonBeaneater wrote:
20 Aug 2017, 2:16am
Kory wrote:
18 Aug 2017, 3:50pm
Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Katz is great but my heart is with Pastrami Queen.

Image
I ALSO like it there. I'll tell you what, there's a deficit of good pastrami in Seattle.

It should be an easy thing, right? Montreal, NYC and this place in Boston called Sam Lagrassa's are the best I've found.
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JennyB
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Re: The Smoked/cured/pickled meat appreciation thread

Post by JennyB » 21 Aug 2017, 9:23am

Kory wrote:
21 Aug 2017, 12:34am
BostonBeaneater wrote:
20 Aug 2017, 2:16am
Kory wrote:
18 Aug 2017, 3:50pm
Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Katz is great but my heart is with Pastrami Queen.

Image
I ALSO like it there. I'll tell you what, there's a deficit of good pastrami in Seattle.
That's because all of your Jews are vegan.
Got a Rake? Sure!

IMCT: Inane Middle-Class Twats - Dr. M

Don't talk shop.

Kory
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Re: The Smoked/cured/pickled meat appreciation thread

Post by Kory » 21 Aug 2017, 12:18pm

JennyB wrote:
21 Aug 2017, 9:23am
Kory wrote:
21 Aug 2017, 12:34am
BostonBeaneater wrote:
20 Aug 2017, 2:16am
Kory wrote:
18 Aug 2017, 3:50pm
Ah yes! I think I went there the first time I was in NY. I didn't get anything though because I had just eaten at Katz'
Katz is great but my heart is with Pastrami Queen.

Image
I ALSO like it there. I'll tell you what, there's a deficit of good pastrami in Seattle.
That's because all of your Jews are vegan.
Stupid hipster city.
Inder:
Absolutely. Here's another collection of words:

Table salt (spoon hinge)
Octopus (Ukraine)
St. Petersburg (arms)
Ginger beer (cauliflower)
Pat Sajak (PSak)
Lamp post (self evident)
Florida Timeshare (ditto)
Heraclitus (EMI)
Developers (Developers Developers)
Boogie With Your Children

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