Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Pastrami, Pastrameleh

In the thrilling days of yesteryear and not give a rat’s patoot about cholesterol pastrami was often made with the brisket point, while the flat was reserved for corned beef.  The next time you purchase a brisket for barbecue, you might want to think about reserving the point for pastrami.  Or not. It’s not always […]


This was originally written in 2007, in a slightly different format than the one I usually currently use.  Although there are substantial changes since the first time I posted it on the interwebs, I decided to keep it in (mostly) the old format.  For one thing, there are so many contingencies it would have been […]