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Old 01-06-2010, 12:37 PM   #1
God O'Que
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Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
deli treats

Hi everybody--

Thought you might like these articles from todays WashPost Food section.

... When Bill Fuchs bought the deli from Ben Wagshal in 1990, he worried about messing with a family business that had been operating for more than 60 years.

"Some of the customers had been coming here for three and four generations and wanted things to stay as they were," said Fuchs, 60. He gained their trust by innovating in ways that sandwich enthusiasts in particular noticed and appreciated. The smoked brisket is a prime example: literally, because Fuchs uses only USDA prime beef for it and for his house-made corned and roast beef. The sandwich is nothing more than meat, bread and mustard, but the beef alone is so packed with intense, complex flavor that the result is one of the best sandwiches I've tasted recently.

Fuchs, a trained butcher, formulated his brisket recipe to approximate Montreal smoked meat, which he discovered while living in Canada in the 1970s. The specialty, popularized by Lester's Delicatessen and Schwartz's, derives from a secret recipe that, as Fuchs puts it, combines the best elements of corned beef and pastrami. Fuchs's goal was to duplicate it.
[Article here]
... Most Americans think of the cheesesteak as Philly's signature sandwich. But there has been a slow realization around the country that the City of Brotherly Love also deserves praise for a sandwich that would never include Cheez Whiz. The roast pork hoagie taps into Philadelphia's Italian American roots.

From Italy comes the thinly sliced meat, the shards of aged provolone and the broccoli rabe. From America comes the super-sized portion and the everything-is-better-on-a-bun portability. The result transcends either place: It's a balance of meaty richness, sharp cheese and spicy, bitter greens that is greater than the sum of its parts.
[Article here]
(Still out here, still not cooking much meat. )
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