Look how uniform the temperature is in the entire eastern half of the country:
Seems unusual to me. We’re certainly having unseasonably hot weather in New England.
I was in Montreal this past weekend, and it was bordering on the uncomfortably hot. People there were exclaiming that they haven’t had much of a summer this year—wet and coolish—and that this past few days constituted the first real summery weather they’d had. So it was party time in Montreal; the streets were loaded with pedestrians well into the evening, taking in the balmy night air.
Ever been to Montreal? It’s the inexpensive way (for us in New England, anyway) to get a soupé§on of Paris. About 80% of the conversations you overhear on the street are in French, which for me (because I understand hardly a word of French) means they sound a great deal more interesting and mysterious than the same conversations would in English.
In addition, great clothes and shoes for sale, and not too expensive.
And to top it all off we have the smoked meat sandwich.
“Smoked meat” is a Montreal specialty, a variant of the classic pastrami sandwich that to me tastes somewhat like a cross between pastrami and corned beef but is an improvement on both. And since good pastrami and good corned beef can be improved upon only rarely and with great effort, we’re talking very very very good indeed. Fatty but not too fatty, salty but not too salty. Just plain flavorful and succulent.
The most famous place in Montreal for smoked meat is called Schwartz’s. It’s been around since 1928, and:
…The staff of Schwartz’s credits the unique flavour of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 80 years worth of buildup.
That may not sound too appetizing, but believe me, this stuff is great.
Schwartz’s signature dish is a smoked meat sandwich served on rye bread with yellow mustard. The meat is served by the fat content; lean, medium, medium-fat or fat. Medium and medium-fat are the most popular. According to journalist Bill Brownstein, the classic Schwartz’s meal includes a medium-fat sandwich, fries, half-sour pickle, coleslaw, red pepper, and a black cherry soda.
For me, the rest of those things are of little interest. I don’t drink flavored soda. Fries with a deli sandwich seems just plain wrong, although I noticed that in Montreal, fries are absolutely ubiquitous. Coleslaw’s fine, but I don’t need it for that sandwich. Red pepper? Non. As for half-sour pickles—give me a full sour every time, and at Schwartz’s that’s exactly what I ordered, and it was great.
The mustard is good and the rye bread is good. So who could ask for anything more?
I had several other meals in Montreal, which is a foodie capital. But none compared. I was tempted to stop at Schwartz’s on the way out of town to get a sandwich (or two or three) to go, but I desisted.
But just now I learned—to mixed feelings of joy and horror—that you can mail order the smoked meat from Schwartz’s— that is, according to Wiki, but when I went to the Schwartz website I couldn’t find a word about it. It’s possible they experimented with it for a while but ended the practice.
I’m not sure. You’ll have to do your own research on that and report back. As I said, I have mixed feelings about the idea of having constant access to such temptation. And I’m not at all sure that a mail-order version would be anywhere near the same as what I had in the restaurant.
I also found this on HuffPo in 2013, but I don’t know if the information is obsolete:
…if you’re looking for a present for that special someone, nothing says love like getting a vacuum-pack shipped ”” just e-mail the deli at info@schwartzsdeli.com and get it delivered that week. We recommend getting at least the medium cut.
Wiki offers us this bit of history:
Schwartz’s is considered a cultural institution in Montreal; when the Charter of the French Language became law in 1977, the deli kept its name as is with the apostrophe, despite the French language not using it. The new law still forced the change from “Hebrew delicatessen” to “charcuterie Hébraé¯que.”
When I was in Montreal but before I decided to go to Schwartz’s, I did online research about the smoked meat choices, as you might imagine. Montreal is full of smoked meat delis, and the discussion of which is best is hot and heavy (like the sandwiches) and contentious. No small number of people say Schwartz’s is overrated. I disagree vehemently. Some of those people preferred various other establishments, and I had a few bites of a smoked meat sandwich at one of those places and it was inedible. ‘Nuff said.
I’m with this writer:
Okay. Okay. We Get It. Schwartz’s Makes the Best Smoked Meat in Montreal.
Wrong. Schwartz’s makes the best smoked meat in the world. Cured and/or wet brined, smoked and/or baked, steamed, or not, or all of the above, copycats would have to replicate the spices and traditional preparation process to even begin dreaming of giving Schwartz’s a run for their money.
P.S.: How could I have forgotten to add this?



