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Taster’s Cherce

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From A Continuous Lean: smoke ‘em if you got ‘em.

3 comments

1 garydsimms   ~  Aug 19, 2013 10:43 am

Good lox is cmmercially unavailable in the DC area, to my chagrin. On the other hand, my daughter-the-chef has recently learned how to do her own curing (not smoked, but salted) which is out of this world great. Now, if I could find a decent bagel in DC, the world would be all good (except, perhaps, for A-effing-rod). As it is I bring back 3-4 dozen with each trip to the NY-NJ area. Yes they get frozen, but still superior to the local stuff.

2 RIYank   ~  Aug 19, 2013 11:25 am

Good lox is very hard to find. There's one deli in Rhode Island that has it. I go there occasionally and watch Manny cut it.

3 Alex Belth   ~  Aug 19, 2013 1:29 pm

1) Wow that sounds great from your daughter the chef!

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