See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

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Course 22: “Pastrami”

Course 22: “Pastrami”

“Brined a week, smoked four hours, sous vided for 3 days.” Served with rye crisp, sauerkraut, and Oregon wasabi. This pastrami is… a contenda.

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