Ot. Pastrami sandwich

[shinomaster]

I know it looks kinda trashy but I ate simply tonight. It was as yummy (and expensive) as meat and bread and cheese can be. I sauted a fresh porcini, melted cambozola cheese over pastrami and served it on a foccacia...Yum.. What a waste of a good mushroom..
Orval may be the best beer I have ever gulped. :banana:
I want more..

[toaster]

I like the computer in the middle of your dining table instead of the usual flower arrangement and candles.
:)

[oracle]

hey

the meat looks like the the pink stuff in chinese fried rice.....

[J.Greene]

I'm in day 6 of a stupid cleanse diet. I should not have opened this thred.

JG

[grey poupon]

shino, how do you store bread like that. I like to pickup some at panera, but it will go bad within a day or so. not just foccacia, but any artisan bread that doesn't have preservatives. I don't buy this kind of bread anymore, because I won't eat it before it goes bad. they are selling more mini-loafs, baguettes, etc. so maybe they understand this.

[michael white]

mmmm pastrami,

Katz's or the Carnegie. Better than most sex.

[Bruce K]

Careful shino or pastrami might become the new tuna and you know where THAT thread got us!

:rolleyes: :beer: :banana:

BK

[slwbutnofred]

shino, how do you store bread like that. I like to pickup some at panera, but it will go bad within a day or so. not just foccacia, but any artisan bread that doesn't have preservatives. I don't buy this kind of bread anymore, because I won't eat it before it goes bad. they are selling more mini-loafs, baguettes, etc. so maybe they understand this.

Just after you buy the loaf, cut it into portions to fit your wishes. Wrap each portion in good plastic wrap. Put all the wrapped portions in a freezer bag. When you want some of the bread, pull from freezer, remove wrap and put (ideally) in a toaster oven on "fan bake" or just a simple oven for 5 to 8 minutes. Let cool for about 10 minutes and voila, you'll have fresh bread.

A bit of work, but worth it when you're in the mood.

[pdonk]

remove the cheese, add some home made saurkraut, a kosher brine dill pickle and a spot of mustard and it would be perfect.

[shinomaster]

Just after you buy the loaf, cut it into portions to fit your wishes. Wrap each portion in good plastic wrap. Put all the wrapped portions in a freezer bag. When you want some of the bread, pull from freezer, remove wrap and put (ideally) in a toaster oven on "fan bake" or just a simple oven for 5 to 8 minutes. Let cool for about 10 minutes and voila, you'll have fresh bread.

A bit of work, but worth it when you're in the mood.

+1 on the freezer...works great... Oracle the pink stuff in fried rice are dry cured mouse thighs.

[gt6267a]

there is nothing like pastrami from katz's. shino, what pastrami is that? anyone have recommendations for grocery store available pastrami that is not overly lean or does not suck?

[Ozz]

remove the cheese, add some home made saurkraut, a kosher brine dill pickle and a spot of mustard and it would be perfect.
Sure it's not kosher, but I'm liking the foccacia, et al....However, it 'taint pastrami without horseradish. imho, :beer:

[shinomaster]

there is nothing like pastrami from katz's. shino, what pastrami is that? anyone have recommendations for grocery store available pastrami that is not overly lean or does not suck?

I think I just read about Katz in the NY times last month? This is from a local company called Nieman Ranch. I'm no pastrami expert, but I liked it..

[Bud_E]

there is nothing like pastrami from katz's.

http://www.langersdeli.com/

'nuff said.

[SoCalSteve]

http://www.langersdeli.com/

'nuff said.

Nothing better when it comes to pastrami...

'nuff said too.

Steve

[sunninho]

http://www.langersdeli.com/

'nuff said.

Ooooh, pastrami and chopped liver sandwich :banana:

[Bart001]

Whether the pastrami is Kosher becomes academic once CHEESE is added to the sandwich!

Pastrami with cheese on focaccia -- pass the mayo ;)

[shinomaster]

Whether the pastrami is Kosher becomes academic once CHEESE is added to the sandwich!

Pastrami with cheese on focaccia -- pass the mayo ;)

I'm not Jewish. That cheese was sublime. :banana:

[97CSI]

Two that I've found to be as good as Katz and Carnegie are the NY Deli across Rt. 1/95 from the Quakerbridge Mall outside of Trenton and the Kibbutz in Cherry Hill. The Kibbutz is unusual in that they do their own meats. Too bad they didn't make a go of it in Ocean City. Now I have to drive 60 miles to get to them. And, where else can you get Black Cherry soda?

[inGobwetrust]

Nice! I love Cambazola, never thought to use it that way.

[djg]

Whether the pastrami is Kosher becomes academic once CHEESE is added to the sandwich!



Academic and historical. It was or was not, ere it saw edam. After that, not so much.

[Ken Robb]

I don't remember the brand but the stuff sold at Costco is pretty good but maybe too lean fo0r some mavins.

[big shanty]

*** is with open-faced house-cured pastrami in Portland? Went down for the day w/ my girfriend, and both places we ate (Wildwood & Higgins) were touting the open-faced house-cured pastrami.

Nothing like a corned beef sandwich and a potato knish at Katz's. :banana:

[pe3046]

former la native stuck on the east coast missing pastrami at the hat.

[rwsaunders]

It's been some time since the last Shino food spread. Perhaps a cookbook is in the works? "Shinomaster's Food for the Forum"?

[Kevan]

a nice chewy rye, some favorable roast bif, and give or take a slop, 50/50 mayo mixed with hot horseradish.

Daa..amn!

[goonster]

I have only two things to say:

1. Pastrami & cheese: ***? (This coming from a gentile with two dairy-craving genes)

2. The dollar bill placed conspicuously into the tip glass of the pastrami carver at Katz's, before he makes your sandwich, is the best money you will ever spend. :beer:

[m_moses]

Your posts often make me hungry.

[oracle]

Whether the pastrami is Kosher becomes academic once CHEESE is added to the sandwich!

Pastrami with cheese on focaccia -- pass the mayo ;)

i think that it is still kosh if it is a cheese from a non-cow source, yes?


p.s. pastrami is originally turkish, yes?

pp.s it really does look like the pink suff in fried rice.

[shinomaster]

Oracle you know a lot of stuff...how did you get so smart?

[pdonk]

Whether the pastrami is Kosher becomes academic once CHEESE is added to the sandwich!

Pastrami with cheese on focaccia -- pass the mayo ;)

I meant the pickle being kosher, kosher brines taste better, even if the meal becomes treif due to the cheese, kosher brines rule, especially homemade ones.

[sc53]

Shino, absolutely ORVAL is the best beer I have ever tasted. $6 a bottle at Whole Foods around here, I often buy one or two for a very special treat. I once let my mother have a sip as well, but only a sip, then I poured her a Yuengling. :beer:

[William]

...Orval may be the best beer I have ever gulped. :banana:
I want more..

So, you've piqued my curiosity there Shino-mon. Picked up a bottle this afternoon and will give it a try this evening. :beer:


It better not suck. :no:


;)

William


PS: Four and change at the local packy.

.

[bozman]

http://www.langersdeli.com/

'nuff said.

+1
It has been a few years but I remember that sandwich well.

For transplanted NYC area folk in Denver I recommend this one:

http://www.usmenuguide.com/delitech.html

Shapiro's in Indianapolis sure can "cut that meat," too.

[keno]

mock cheese? Possibly, if kosher mock cheese (supervision and all that), but why not got whole hog and use mock pastrami as well, or even with mockless cheese? Better white bread and mayo with kosher pastrami.

BTW, shino, I'm pretty suspicious of curly pastrami myself. The real McCoy is flat, and Roumanian from a steam cabinet is what you really need if heartburn is your goal.

keno

[Kevan]

So, you've piqued my curiosity there Shino-mon. Picked up a bottle this afternoon and will give it a try this evening. :beer:
It better not suck. :no:
;)

William
PS: Four and change at the local packy.
.

but it ain't better'n Duvel.

[shinomaster]

mock cheese? Possibly, if kosher mock cheese (supervision and all that), but why not got whole hog and use mock pastrami as well, or even with mockless cheese? Better white bread and mayo with kosher pastrami.

BTW, shino, I'm pretty suspicious of curly pastrami myself. The real McCoy is flat, and Roumanian from a steam cabinet is what you really need if heartburn is your goal.

keno


It got curly when I heated it up..Willam, was is good?

[RIHans]

I'm diggin' the foccachia, cheesy, pastrami, 2nd Ave Deli. You got it goin' on in your house... Any sides...?

[shinomaster]

I'm diggin' the foccachia, cheesy, pastrami, 2nd Ave Deli. You got it goin' on in your house... Any sides...?


Yeah...beer...my colon wants fiber imho.

[William]

It got curly when I heated it up..Willam, was is good?

Good call Shino! Very tasty. :beer:


but it ain't better'n Duvel.

Kevan, I would take your advice and try it.....if only I hadn't seen you happily sipping can after can of Bud Light through a straw at the cross Natz. My confidence in your Beer-O-pinion has been shaken.


:p




William ;)