Ah! So it's tomato soup! I love a good homemade tomato soup. So much more flavor.
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I had pollack in Maine at my brother's too. Freshly caught. I would say just that—not bad. Not great but not bad.
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I never liked it growing up, but have had it at restaurants when it was very good. Been looking for a solid recipe, and I think I found it.
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I'll have to try that one. I marked it.
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I'm sorry but that's just Tomato paste with some large croutons tossed in.
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Obviously I'm the low brow home cook on CP and I have owned that from the beginning. Don't really care, I'm good in my own skin. I may have a future at Golden Corral. :-)
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Have a drunken Buzz omelet with a side of **** you, LOL.
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Is there anything more unsatisfying that tomato soup. My Dad who wasn't a soup fan nor am I when Mom made said well kids thats not gonna stick to our ribs. The he would turn to Mom and say Bet (Betty) is the saltine jar stocked and do we have peanut butter. Later in the evening he would come up from his workshop and watch Johnny Carson jar of crackers and peanut butter by his side.
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You are the fucking best, bro!!! :-)
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Well, then I shouldn't tell you about a restaurant on the riverfront in Savannah that makes it with a giant floating crouton on top. I hear it's awesome.
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I think I've had that one.
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I posted this in the Memorial Day thread but I'm posting here also because it was so badass.

Ok, I went all in this weekend. I've always wanted to make Pastrami at home. I followed these guys recipe, which is a pretty damn close approximation of Katz deli Pastrami, often considered the best there is. Here's the link: http://amazingribs.com/recipes/beef/..._pastrami.html

Now, it is very time consuming, but much of the time is in the smoker, or in the refrigerator, so it's not as bad as it sounds. Just in case it didn't turn out, and since I'd have the smoker rolling, I thought I'd do a full packer cut of brisket also. I've gotta say, the pastrami might be the best thing I've ever made. It melts in your mouth, has amazing flavor, and is, well....perfect. The brisket turned out great as well, and as you can see from the pics below, the point was sick juicy, and I chopped it into burnt ends. It's the second and third pic. Pastrami is the last two. Y'all gotta try this.
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Thanks tooge looks good but linky no worky
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Hit the link, then just go to "tested Recipes" at the top. Or, just go to amazingribs.com and click on tested recipes. It's about 20 down or so, called Close to Katz's Pastrami, or something like that.
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note: it's under the beef recipes
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