What greater pleasure than a country ham and red-eye gravy breakfast? Well, personally…
But that’s okay. There are many regional specialties and traditional methods or preserving meats. Gimme a good corned-beef or pastrami on rye and a kosher or Polski Wyrobi dill pickle on the side, and I’ll be a happy camper.
…even tell you about the time I went on a job interview in Connecticut and had the best Reuben in my life? …had “duck breath” after that, so I didn’t get the job, but man! …was it worth it!
So, share your techniques, experiences, and Grandpa’s old traditional recipes here.
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