From now through March 17, a corned beef in every pot | Pamela’s Food Service Diary
Updated Mar 08, 2021;
Posted Mar 08, 2021
Corned beef and cabbage from Call It A Wrap in West Brighton (Staten Island Advance/Pamela Silvestri)Pamela Silvestri
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STATEN ISLAND, N.Y. In light of the would-be Forest Avenue parade on Sunday, March 7, readers’ recent emails have focused on corned beef and Irish soda bread memories and recipes. Thanks for the correspondence and, as a result, today we’re going to tackle the meat portion of this St. Patrick’s Day food discussion.
Years ago there was a butcher named Frank on Manor Road. And he crafted a spectacular corned beef. Seeing the process was a lesson on exactly what the “corned” meant on the beef. The product comes from a brine, water in a barrel salted heavily so as to pickle a brisket and make it buoyant.
A Forest Avenue restaurant conversation. Join in | The Dish
Updated Feb 10, 2021;
Posted Feb 10, 2021
Aliki Koutsovasilis, left, with fellow Forest Avenue restaurant owner Peter Botros from Sally s Southern and Priscilla Marco of the Forest Avenue BID (Staten Island Advance/Pamela Silvestri)
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STATEN ISLAND, N.Y. Here we are for another taste of The Dish. See it weekly live, broadcast from the Staten Island Advance/SILIVE.com’s Facebook page, or get a dose of it in a “rerun” later in the day. The on-the-spot presentation dishes on the borough’s dynamic food industry and takes a behind-the-scenes look at some of the unique eats in our community at 9 a.m. each Wednesday.