The Time Quebec Tried to Rename Smoked Meat
The OQLF told Dunn's to call it boeuf mariné. The delis went to court and won — on the grounds that smoked meat had become Quebec heritage.
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Stories From the Counter
Montreal deli history, the craft behind the brisket, serving ideas and the Ontario chapter.
Spadina Avenue: Toronto’s Forgotten Deli Golden Age
Shopsy's, Switzer's, a sign-painting war across Spadina Avenue — and the Toronto deli money that helped back Man of La Mancha on Broadway.
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Why It Has to Be Rye
Rye, caraway, yellow mustard and a full-sour dill. Every part of the plate is doing a specific job — and the science backs up every one of them.
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Peach Wood and Baco Noir: Smoked Meat With a Niagara Accent
Niagara orchards make peach wood, and the Peninsula makes Baco Noir. Both turn out to be better matches for Montreal smoked meat than the imported defaults.
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What Smoke Actually Does to Meat
Guaiacol, syringol, nitrosyl hemochrome and the moment collagen turns to gelatin. Why every step of the process takes exactly as long as it takes.
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