Basically it's
1. Schwartz's
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2. Other Famous Montreal Delis
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3. Mile End in Brooklyn
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4. Anywhere else
Of course there's some great alternatives (NY pastrami especially), but nothing beats Schwartz's.
Ah man, Schartz's ))) I have to get back to Montreal soon. Catch a game, have a sandwich and visit some of Montreal's other fine establishments for some pops. It's been a few years.
I'm a traditionalist. I associate moishes with steak.
Quote:
Originally Posted by Mr Writer
Ah man, Schartz's ))) I have to get back to Montreal soon. Catch a game, have a sandwich and visit some of Montreal's other fine establishments for some pops. It's been a few years.
Been just over a year for me and that's too long. Need to go up in either March or May to get my fix.
Quote:
Originally Posted by cphabs
Thanks! Thank you everyone! How would you stage ingredients?
Once the fries and sauce are finished, put the cheese and any other toppings you want in with the fries, then pour on the gravy!
Nope always been pork... Dunno what smoked beef tastes like, it's probably good too.
Smoked beef is Pastrami and I have bought some in Montreal before. It is very good with use of peppercorns the same as smoke meat. It is made from brisket the same way as corned beef but then it is smoked.
Smoked beef is Pastrami and I have bought some in Montreal before. It is very good with use of peppercorns the same as smoke meat. It is made from brisket the same way as corned beef but then it is smoked.
If you are ever in New York go to Katz's. It's to pastrami what Schwartz's is to smoked meat. Except, in NY fashion, like double the price.
Nope always been pork... Dunno what smoked beef tastes like, it's probably good too.
Sorry but you're wrong. It's beef brisket. Jews aren't very fond of pork AFAIK. Here's what Wikipedia has to say:
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: du smoked meat, viande fumée), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.
Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami.[1] The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.
I tend to put pulled pork in my poutine with onions and peppers. Add a little hot sauce to give it a kick. If I'm going to eat like my heart will explode any minute I might as well go all the way!
If you have access to fresh cheese curds, get that. If not, the best replacement is a fresh milky cheddar, or a fresh gouda cheese.
Here's my own recipe for a cajun poutine, it always impressed people. For 4 people
Fries
Slice into julienne's 10 golden russet potatos. dont peel the skin.
Drench them in water, once your water is kind of milky, empty water, and drench a second time. This will get rid of excess starch.
Mix these ingredients into a bowl
1 - 60ml of vegetable oil
2 - 3ml of chili powder
3 - 4ml of paprika
4 - 4ml of salt, 4ml of pepper
5 - 10ml of dijon mustard
Preheat oven to 450 degrees celcius. Once oven is heated, mix potatoes with the spice mix. lay them out on a cooking pan, make sure most of them don't touch each other. Turn after 10mins, put back into over for another 10mins. IMPORTANT : mix potatoes with spice mix seconds before putting into oven, don't marinate them.
Sauce
If you have access to french shallots use them, if not use a red oignon.
Fine chop oignon/french shallot
sauté in a pan with a dollup of butter (about 1 table spoon)
add 1/2 cup of water and 1/2 cup of beef broth
add 1 tablespoon of Bovril Beef
Cook until a light boil. Just tiny little bubbles.
Add 1/4 cup of Red Wine, and 1 table spoon of cooking flour.
Let sauce thicken at low heat.
Serve
I will have one tomorrow night while watching the game, thank you for your reciepe!
I will have one tomorrow night while watching the game, thank you for your reciepe!
Give me some feedback!
Since i'm assuming you're from montreal, either get Costco Gouda curds, or Riviera cheese curds from Metro or IGA (if you don't have a Costco membership)
Just saw you're from Sorel, you probably eat only Riviera
Nope always been pork... Dunno what smoked beef tastes like, it's probably good too.
It is I prefer it to pork actually the montreal smoked meat sandwiches here in London are always made with beef. Not as good as a smoked beef sandwich in MTL though. Can't wait till next weekend when I am back for a game and some friends and food. We have a cheese shop here in London that has great real cheese curds and man a poutine is not the same without them.
Nope always been pork... Dunno what smoked beef tastes like, it's probably good too.
This is so wrong. Smoked meat is made of BEEF (beef brisket to be exact). Absolutely no way in hell smoked meat is pork.
Also, for whoever is trying to make poutine, though it's not the best way to do it, I always bought packets of Swiss Chalet or St Hubert sauce (powder) and used it to make the gravy for my poutine. Works well if you're outside of Quebec and I'm sure you can find it online somewhere.
