No Phone, No Pool, No Pets

slippery corned beef

brined by this king of the road

carb/umami bomb

Rina Rapuano’s  story in the Washington Post about the Corned Beef King.

Put down that broom and read excerpts here:

buttery corned beef, sauerkraut that cuts through the richness of the meat, Swiss and Provolone cheeses, and Russian dressing, layered on fresh-baked rye and warmed on the griddle

the flavors and texture spoke to the great care that’s taken with the beef brisket. Rossler cooks the already-corned meat for 11 hours, a process that involves slow roasting and re-seasoning it with his own pickling spices, onions and “secret sweeteners.”

roasting the meat for more than three hours in nothing but garlic, butter, salt and pepper let the taste of the bird shine

corned-beef hash topped with two over-easy eggs (food truck breakfast. woot!)

corned beef to fill my frame
means by no means is my name

third boxcar, midnight train
destination…Bangor, Maine….

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