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9/22/2017 12:11:25 AM
Posted: 9/29/2005 6:45:42 AM EDT
And does corn have anything to do with corned beef?

They are both a beef roast, but beyond that, how is that stuff made? Could someone make pastrami at home?

Yes, I did just get some pastrami and corned beef from the deli.....
Link Posted: 9/29/2005 6:46:34 AM EDT
"Corn" means corning - a term used to describe the pickling process using brine to "cure" the meat in corned beef.

Yummmmmmmmmmmmmmy.

Love Pastrami and Corned beef - damnit, now I need a Ruben!
Link Posted: 9/29/2005 6:47:39 AM EDT
[Last Edit: 9/29/2005 6:48:08 AM EDT by raven]
Soaked in salt water, I think.

Reuben sandwiches=proof god loves us
Link Posted: 9/29/2005 6:49:35 AM EDT

Originally Posted By Greywolf2112:
"Corn" means corning - a term used to describe the pickling process using brine to "cure" the meat in corned beef.

Yummmmmmmmmmmmmmy.

Love Pastrami and Corned beef - damnit, now I need a Ruben!



Me too, except that I am hogging down freshly made corn muffins right out of the oven. I will grill up a Reuben on some jewish rye for lunch.

If pastrami can be made at home I will be 400 lbs. by mid 2006.
Link Posted: 9/29/2005 6:50:10 AM EDT

Originally Posted By raven:
Soaked in salt water, I think.

Reuben sandwiches=proof god loves us



Can I get a HELL YEAH, brother?

Piled high with swiss cheese, fresh saurkruat, horseradish, spicy mustard, on a steamed Pumpernickle roll, with a nice german beer.

Heaven!
Link Posted: 9/29/2005 6:50:48 AM EDT

Originally Posted By PeteCO:

Originally Posted By Greywolf2112:
"Corn" means corning - a term used to describe the pickling process using brine to "cure" the meat in corned beef.

Yummmmmmmmmmmmmmy.

Love Pastrami and Corned beef - damnit, now I need a Ruben!



Me too, except that I am hogging down freshly made corn muffins right out of the oven. I will grill up a Reuben on some jewish rye for lunch.

If pastrami can be made at home I will be 400 lbs. by mid 2006.



A man with a goal - gotta respect that!
Link Posted: 9/29/2005 6:51:43 AM EDT
[Last Edit: 9/29/2005 6:53:00 AM EDT by raven]

Originally Posted By Greywolf2112:

Originally Posted By raven:
Soaked in salt water, I think.

Reuben sandwiches=proof god loves us



Can I get a HELL YEAH, brother?

Piled high with swiss cheese, fresh saurkruat, horseradish, spicy mustard, on a steamed Pumpernickle roll, with a nice german beer.

Heaven!



Mustard? Horseradish? The sauce is thousand Island , or Russian if you're an originalist. But I haven't seen Russian salad dressing since I was 10 years old.
Link Posted: 9/29/2005 6:53:49 AM EDT
[Last Edit: 9/29/2005 6:54:50 AM EDT by mjohn3006]

Originally Posted By Greywolf2112:

Originally Posted By raven:
Soaked in salt water, I think.

Reuben sandwiches=proof god loves us



Can I get a HELL YEAH, brother?

Piled high with swiss cheese, fresh saurkruat, horseradish, spicy mustard, on a steamed Pumpernickle roll, with a nice german beer.

Heaven!



+.9bar!!!!

Except I prefer the rye bread. But I love Pumpernickle too.
Link Posted: 9/29/2005 6:55:42 AM EDT
Reubens have regional modifications. I've tried them in many places. I prefer the Thousand Island/Russian version, but horseradish sounds good. Anything mustard makes me heave, must be some bad childhood experience or something.
Link Posted: 9/29/2005 6:56:21 AM EDT
There is only one way to enjoy pastrami, on rye, with brown mustard. Unless of course you want to kill a great sammich.

make your own pastrami
Link Posted: 9/29/2005 6:56:57 AM EDT
[Last Edit: 9/29/2005 7:00:00 AM EDT by PeteCO]
Ah fish 223, I see that pastrami IS corned beef that has also been smoked, AND that it CAN be made at home.



I'm screwed.
Link Posted: 9/29/2005 6:59:41 AM EDT
What's that famous deli in NYC, famous for its pastrami? I'm going there someday.
Link Posted: 9/29/2005 7:03:03 AM EDT

Originally Posted By raven:
What's that famous deli in NYC, famous for its pastrami? I'm going there someday.



That would be 'Stage Deli', I think its called. Been there on two different trips and the friggin pastrami is heaven. A rueben there is a two day sandwich!!!

Both times there was a short wait to get in, but well worth it.
Try it, you'll like it.

Link Posted: 9/29/2005 7:05:38 AM EDT

Originally Posted By shinichi:

Originally Posted By raven:
What's that famous deli in NYC, famous for its pastrami? I'm going there someday.



That would be 'Stage Deli', I think its called. Been there on two different trips and the friggin pastrami is heaven. A rueben there is a two day sandwich!!!

Both times there was a short wait to get in, but well worth it.
Try it, you'll like it.




No, I dont think that's it. I've only heard about it on the interweb, and their big thing is just a plain pastrami sandwich, only it's like a fricking half-pound of meat.
Link Posted: 9/29/2005 7:06:58 AM EDT
Carnegie Deli?
Link Posted: 9/29/2005 7:14:18 AM EDT
It's Katz's deli, people. The one and only. Carnegie and stage can't compare, not even in the same league.
Link Posted: 9/29/2005 7:16:40 AM EDT

Originally Posted By fish223:
It's Katz's deli, people. The one and only. Carnegie and stage can't compare, not even in the same league.



I must defer to the man with the Yankee accent
Link Posted: 9/29/2005 7:18:48 AM EDT

Originally Posted By fish223:
It's Katz's deli, people. The one and only. Carnegie and stage can't compare, not even in the same league.



That's it, thank you.
Link Posted: 9/29/2005 7:23:16 AM EDT
How are pastrami and corned beef made?

Easy:


Bread
Pastrami
Corned Beef
Bread



If you want you can make it as follows:


Bread
Pastrami
Swiss cheese
Corned Beef
Coleslaw
Bread


Duh.
Link Posted: 9/29/2005 7:30:03 AM EDT
I gotta try this one soon....
Pastrami!
Link Posted: 9/29/2005 7:32:11 AM EDT
[Last Edit: 9/29/2005 7:34:49 AM EDT by palmer]
It's Katz Deli. Wasn't the owner killed in a robbery around 2000?
Link Posted: 9/29/2005 7:36:07 AM EDT
I thought it came from the brisket, not the roast........non the less I want one now! YUM!! Patty
Link Posted: 9/29/2005 7:46:32 AM EDT

Originally Posted By palmer:
It's Katz Deli. Wasn't the owner killed in a robbery around 2000?



You are thinking of the Carnegie deli murders, when the actress Jennifer Stahl was shot to death, along with 2 others killed, and 2 more wounded, in an apartment over the deli in a drug deal gone bad.

Link Posted: 9/29/2005 7:52:57 AM EDT
[Last Edit: 9/29/2005 7:54:28 AM EDT by Phil_A_Steen]
OK, a little NYer perspective:

The best corned beef and pastrami, far superior to any other, is Katz's deli on Houston. Katz's is also the deli in the "orgasm" scene from When Harry Met Sally. ("I'll have what she's having!")

Another notable source is the 2nd Avenue deli, whose owner, Abe Lebewohl, was murdered some years ago.

Another famous deli is the Carnegie deli, which is not as good as the above two but serves giant sandwiches. The apartments above the Carnegie deli were the scene of the May, 2001 triple murder involving Jennifer Stahl when another dealer named Sean Salley shot her and two others and wounded two more.

Link Posted: 9/29/2005 7:53:25 AM EDT
Id trade all the sandwiches from Katz s, Carnegie, Stage, Deli Masters, Bens Kosher and Pastrami King for a damn Concealed Carry Permit, now thats something that you cant find in NY !!!!
Link Posted: 9/29/2005 8:36:00 AM EDT
easy stuff to make at home. Ya need Prague powder #1(available from any online sausage making store)or locally with mortons tender quick. Make sure you READ and UNDERSTAND the usage of these products(cures) first before usage. This is very important here, but not hard to use but too much ain't a good thing(sickness/death/etc ;). This is what gives you the distinctive pink tinge to the end product. Also a meat injector will help in the curing.

Both are soaked in a corning brine of salt and aromatics including pepper(corns) for a number of days. After curing, corned beef is cooked in a liquid. Pastrami is rubbed down with cracked peppercorns and coriander, smoked at a low temp, then steamed.

Best cut most people can find is brisket, plate is used by many delis.

This is a general overview of the process. If you'd like recipes im me or i can recommend a few books on the art of charcuterie. I will stress again the importance of understanding the use of cures and measuring them accurately-not to discourage you,if ya can reload ya can cure.

P.S. best shit you'll get is the stuff you made.

hth
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