Thinking about Corned Beef

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I haven't had any amazing Corned Beef recently and I've been wondering if that's because of serving size. And bread. And temperature. But mostly serving size.

Yes, the quality of Corned Beef makes a difference, I won't argue with you there. And the leanness also impacts one's joy.

But more than that, I don't think it's possible to have truly "Best" Corned Beef by sampling a few slices.

Somewhere between a quarter pound and a half pound is where the bliss lies.

Oh, and it must also be:

  • hot
  • with swiss cheese
  • on deli rye

I'll let you know if I have any revelations surrounding mustard.

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