Reported by the New York Times:
Pastrami, traditionally made from a fatty cut of beef belly called the navel, is not easy to master. It must be brined for days or even weeks, rubbed, smoked, steamed and sliced at the peak of juiciness. The seasonings — coriander, black pepper, salt, sugar, sometimes cumin or fennel seed — must sing in harmony. At each step, attentiveness is required: to the shape of the piece, its fat content and the tendons that run through it. …Pastrami fits right into two major contemporary food cults: traditional cured meats and barbecue. Modern cooks are so enamored of meat that even those with no particular connection to delis — like Tom Mylan, of the Meat Hook in Brooklyn; Elizabeth Falkner, of Orson in San Francisco; and Amorette Casaus, of Ardesia in Midtown — now make their own small-batch versions. Jake Dickson, of Dickson’s Farmstand Meats in Chelsea, has developed a spicy lamb version; housemade pastrami pork belly is on the menu at the elegant Aureole in Midtown; and pastrami-style tongue has been spotted at Marlow & Daughters in Williamsburg, Brooklyn.
The Express published an exceptionally well-written feature on the history and resurgence of canned food:
Tinned food is enjoying a surge in popularity. Sales of canned mince, meatballs, curries, chillis, stews and those Fray Bentos pies are up 12 per cent in the past two years. Recession-hit shoppers have rediscovered the old favourites, which were once the staples in every British larder. “Canned pies have been the star performer in the food sector benefiting from the demand for value for money,” says Vivianne Ihekweazu from the consumer research company Mintel, which produced last week’s report on the resurgence of tinned food. “Consumers are more and more discovering the versatility of food in a can as a time-saving meal solution as well as being a cheap, easy to prepare comfort food.”
Reported by foodanddrinkeurope.com: