Market House Corned Beef

[elfs]

Market House Corned Beef

Near the place where I'm currently, well, I can't quite call it working yet (although today I said of the code, "I say we take off and nuke the entire site from orbit. It's the only way to be sure" -- and I did it), there's this place that has exactly one product: corned beef. Well, okay, they have other kinds of salt-cured meats, but those are all variations on that particular theme. Market House Corned Beef, at the corner Howell & Minor in downtown Seattle, is more or less an Irish Deli, if there were such a thing.

I had the corned beef sandwich, hot. I got a pound of meat, a slice of swiss cheese about the thickness of parking ticket, and two hunks of bread that pretended to hold it all. And oh, my gods, it was good. Marvelous in ways that cannot be described. Most corned beef is excessively salty, but this was not. It was heavenly, a perfect mass of pink meat that threatend to overwhelm my protein sensors and send me into a carnivore's paradise.

The coleslaw was boring and the salad pointless. Soda pop washed away the essential ecstasies of meat's existence. You may as well just get the sandwich and a glass of water.

I can't wait to try out the pastrami.

Comments

[featheredfrog.livejournal.com]

Next time you're in the NYC area, I recommend Harolds in Edison, NJ. Katz's in the city itself is 'way overrated, although "Harry met Sally" was filmed there.

[aeto.livejournal.com]

You know, I pass that place on the bus just about every day, and I keep meaning to stop and see if it's any good. I have to admit, I've always thought, "damn, that's... specific."

I gather I *must* do it one of these days I'm not working so late they are already closed...

Moan....

[dakiwiboid.livejournal.com]

I haven't had corned beef or pastrami in soooo long. It's rare to find a place that cures the corned beef with neither nitrates nor erythorbates, and it's impossible to find pastrami without nitrates, alas. I've been wondering if I could get away with part of a sandwich now that my system's been free of the additives for more than six years.