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All the Perl that's Practical to Extract and Report

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  • Sounds yummy. Not sure if that tops really excellent corned beef on rye (a reasonable sandwich, not the half-cow they serve at the Carnegie Deli), or a simple smoked salmon (or gravlax) on fresh pumpernickel.

    (That's real smoked salmon. Like they get in Alaska and British Columbia.)

    • Is corned beef the same as salt beef? Served piping hot with plenty of mustard/horseradish? If so, Mmmm... must visit the Nosherie again soon.

      That Alaskan smoked salmon was good wasn't it? Back in the days before farmed salmon, when it still cost an arm and a leg, Scottish smoked salmon was up there with the best in the world. Probably still is if you can find someone who sources wild salmon...

      As for 'brie and parma ham', I'd have to go with fresh buffalo mozarella and parma ham on ciabatta with a light
      • I've been thinking about this most of the afternoon, and I'm pretty damn sure that the salmon on the boat was Atlantic Pink salmon (as in the "flown in from Maine" kind). I remember asking the steward if they had any kind of wild salmon, and he was befuddled. There *may* have been some sockeye salmon one night, in which case that was reasonably local (Sockeye is only found in Alaska/BC waters).

        The salmon on the land, however, was quite tasty. I'm still savoring the products from the Taku Smokehouse []. :-) Some of the smokehouses are pretty hit or miss, though. We got some salmon from the Cedar smokehouse in Ketchikan, and I was not too impressed. My favorite remains Granville Island Smokery [].