How does Caplansky's smoked meat compare with Goldin's?
- foodyDudey Oct 9, 2009 03:22 PM
I'm sure some of you will wonder why I'd want to compare a deli with a product you cook at home, but I'm curious how they compare as from what I read, Caplansky's runs out quite often so I have not made it over there yet. I really enjoy the Goldin's product but don't like the long drive to pick it up.
When I read about the supply problems at Caplansky's started wondering how these two smoked meats compare. Has anyone tried both?
They are very different. Goldin's is less smoky and spiced differently. Both are good. I want Goldin to succeed also, but he is an actor and writer. Goldin's Smoked Meat still seems to be a "hobby" kind of business, and his supply is not reliable.
I have had both.. Caplansky's alot more times than Goldin's but I have had goldin's a few times now too
In my books, Goldin's is my favorite of the two for sure..
the deckle is particularly amazing.. so much moister than Caplansky's although I do like the smokey aspect of Caplansky's sometimes as well.. the marbling in the Goldin's product is like webbing.. it just melts away it seems like.. so good.
Not to mention I find the Caplansky's sandwiches to be too small, a problem you'll never have with Goldin's
I am very interested in trying the DUNN's whole Briskets at Costco, but you can't boil-in-the-bag like Goldin's and I don't really have a steamer :(
edit: also one very important part i left out is how well it refrigerates or freezes... in which case Goldin's is excellent cold or reheated whereas Caplansky's is very unappealing once it cools down.. i bought a lb. for take-home once and once it cools down it becomes very salty for some reason and much chewier.. even careful attempts to reheat didn't really work so well, where as with Goldin's the pamphlet that comes with it even says its great for freezing or refrigerating
only my opinion of course
Here is Dunn's cooking instruction. http://www.dunnsfamous.com/en_cooking...
Frankly, I don't see why boil in bag would not work, for about 2 hr. simmering.
I doubt if you can reliably get the fatty, marbled deckle; this may be something Goldin holds back for people who ask.
Although I rarely go too far west, the only place with this is the Ajax warehouse.
For those who don't already know, be aware that you will not get the Dunn's smoked meat under discussion at a "Dunn's" restaurant in the GTA. This is packaged product from Quebec. The Dunn's restaurants here share only the name. Their smoked meat is not good.
Goldin's for the win....
I am a fan of both but Goldin wins by a fair margin. It is unfortunately a bit far for me, and requires planning. Can't really satisfy an on the spot craving, that is where Caplansky's comes in.
The marbling on the deckle is indeed heavenly, everything said about it is true.
For an on the spot craving there is nothing better than the box of Dunn's (Montreal) pouches at Costco.
At first I thought they would be mediocre, like the pouches of pastrami or corned beef Shopsy's sold at one time. But this is the real deal, a smoked meat sandwich at home in 5 minutes.