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My local market sells commercial packets of pastrami and roast beef, $9/14 oz. Compared to the kielbasa at $2.50 for 14 oz, expensive. But I can make a sizable pastrami sandwich for like $3, compared to $9 at the downtown lunch places in Boston. And I can't tell much difference between this pastrami heated up and "real" pastrami.
The beef OTOH is grayish-brown, not reddish. May actually taste better chilled from the fridge rather than microwaved.
One thing I've bemoaned about Highland Park life is the lack of Asian options. Not a lot to walk to, not much in the stores. OTOH I finally, finally, found in the freezer a big pack of chicken and vegetable gyoza. There's no choice, it's the only one, but it's there. Yay! Also a box of egg rolls.
The gyoza comes with sauce packets, though fewer than I expected. Tonight I made my own: soy sauce, sriracha, canola oil, balsamic vinegar, Sichuan papper. Oooh, I forgot to add ginger powder. Still tasted pretty good.
Pork has been cheap at the market. Last trip it was super cheap: pork steak or something, I forget the cut, for $0.99 cents a pound. That's scary cheap. I found a packet dated for the 16th rather than the 13th, but still, it was starting to smell a bit whiffy yesterday, on the second batch, and really off today, when I tossed the remaining half. Was still a decent deal at that price... :O The fridge has been having trouble, whether inherent or because the A/C was off and the kitchen was hitting 85 F, so I don't know if the pork was already on the edge of going or if it got pushed over by sitting at 50 F for a day or something.
The beef OTOH is grayish-brown, not reddish. May actually taste better chilled from the fridge rather than microwaved.
One thing I've bemoaned about Highland Park life is the lack of Asian options. Not a lot to walk to, not much in the stores. OTOH I finally, finally, found in the freezer a big pack of chicken and vegetable gyoza. There's no choice, it's the only one, but it's there. Yay! Also a box of egg rolls.
The gyoza comes with sauce packets, though fewer than I expected. Tonight I made my own: soy sauce, sriracha, canola oil, balsamic vinegar, Sichuan papper. Oooh, I forgot to add ginger powder. Still tasted pretty good.
Pork has been cheap at the market. Last trip it was super cheap: pork steak or something, I forget the cut, for $0.99 cents a pound. That's scary cheap. I found a packet dated for the 16th rather than the 13th, but still, it was starting to smell a bit whiffy yesterday, on the second batch, and really off today, when I tossed the remaining half. Was still a decent deal at that price... :O The fridge has been having trouble, whether inherent or because the A/C was off and the kitchen was hitting 85 F, so I don't know if the pork was already on the edge of going or if it got pushed over by sitting at 50 F for a day or something.