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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
The chain's namesake product is a line of fried dough pastries, individually hand-stretched to resemble a beaver's tail. The chain began in Ottawa and now has franchises and licensees in six countries: Canada (Atlantic Canada, Ontario, Alberta, Manitoba, British Columbia and Quebec), the United States, Japan, France, U.A.E., and Mexico.
Barberian's Steak House is a downtown Toronto steakhouse located at 7 Elm Street, close to Yonge–Dundas Square.It was founded in 1959 by Harry Barberian (1930–2001) and is now owned by his son, Arron Barberian.
Schwartz's is also credited with creating Montreal steak seasoning or Montreal steak spice when Morris "The Shadow" Sherman, a broilerman working at Schwartz's in the 1940s and '50s, began adding the deli-smoked meat pickling spices to his own rib and liver steaks. It was so popular that it was copied by other Montreal delis and steakhouses.
Despite retaining the former restaurant's name, it featured a redesigned menu, modified recipes, an entirely new staff and team of chefs, as well as differing interior style with all new amenities and ambience. Essentially a new operation from the ground up, many consider it a re-imagined version of Moishe's with few, if any, ties to the original.
Location of ribs and the entrecôte. Entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) is a French term for a premium cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area [1] [2] corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
The cuisine of Toronto reflects Toronto's size and multicultural diversity. [1] [2] [3] Ethnic neighbourhoods throughout the city focus on specific cuisines, [4] such as authentic Chinese and Vietnamese found in the city's Chinatowns, Korean in Koreatown, Greek on The Danforth, Italian cuisine in Little Italy and Corso Italia, Bangladeshi cuisine in southwest Scarborough and East York, and ...
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