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Posted: 9/5/2004 8:31:57 PM EDT
[#1]
I like fatty pastrami my self, all the stuff sold today is too lean for my tastes
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Posted: 9/5/2004 8:32:31 PM EDT
[#2]
Pastrami rock, Turkey Pastrami rocks
Meat good. Meat make Homer strong 
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Posted: 9/5/2004 8:34:22 PM EDT
[#3]
Stop by my house if you get to middle,Tn and I will make you an Italian sammich you will die for
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Posted: 9/5/2004 8:35:11 PM EDT
[#4]
If you pile some shredded cheddar cheese on it and microwave it, the pastrami cups into little bowls, that get crunchy as the grease fries out. They are the best midnight snacks ever.
ETA:make that HARD PASTRAMI |
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Posted: 9/5/2004 8:36:45 PM EDT
[#5]
Never had pastrami?
May I introduce you to the king of all sandwiches?  The Reuben |
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Posted: 9/5/2004 8:37:45 PM EDT
[#6]
Rueben? thats cornedbeef |
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Posted: 9/5/2004 8:39:13 PM EDT
[#7]
You can use either. Pastrami is just smoked corned beef. |
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Posted: 9/5/2004 8:40:01 PM EDT
[#8]
There are Pastrami Reubens. |
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Posted: 9/5/2004 8:40:10 PM EDT
[#9]
I never had a reuben on cinnamon swirl bread
(j/k... but that's what it looks like) |
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Posted: 9/5/2004 8:40:51 PM EDT
[#10]
Marbled rye is what's that bread's called. |
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Posted: 9/5/2004 8:41:14 PM EDT
[#11]
Come on in to West TN and i'll hook you up, it's good stuff 
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Posted: 9/5/2004 8:41:23 PM EDT
[#12]
learn something new everyday |
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Posted: 9/5/2004 8:41:30 PM EDT
[#13]
Hot pastrami on rye bread with spicy mustard.
Food fit for a king. |
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Posted: 9/5/2004 8:46:49 PM EDT
[#14]
ayup. tasty |
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Posted: 9/5/2004 8:47:47 PM EDT
[#15]
Mmmmmmm......pastrami
 I likes pastrami.Had a Ruebin yesterday. Marbled Rye and corned beef. Corned beef smelled up the house all afternoon long. Couldn't hardly wait for supper. 
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Posted: 9/5/2004 8:48:01 PM EDT
[#16]
Pastrami and swiss on rye RULES.
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Posted: 9/5/2004 8:51:34 PM EDT
[#17]
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Posted: 9/5/2004 8:52:26 PM EDT
[#18]
Best.....Sandwich.....Ever...... Get some French Onion Soup with that, and mmmmmmmmmmm.....
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Posted: 9/5/2004 8:52:44 PM EDT
[#19]
anti-jew thread.
please lock this up mmmmmm, corned beef.
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Posted: 9/5/2004 9:00:08 PM EDT
[#20]
Pastrami is NOT corned beef (shit).
Q: How are corned beef and pastrami made? A: Corned beef is made by curing beef - brisket or sometimes bottom round - in a seasoned brine and then simmering it in seasoned water for several hours. Pastrami is traditionally made from the forequarter of the animal from a cut known as the deckle or plate, but may be made from brisket as well. Like corned beef, the meat is first cured, but unlike corned beef, the meat is traditionally dry cured in a paste of seasoned salt, smoked and then steamed. However, there are variations on the pastrami theme. Some pastrami is brined, not dry-cured and sometimes simmered rather than steamed. Sometimes, if the meat has been hot-smoked long enough, it is cooked no further. Corned beef and pastrami were both first created as a way of preserving meat by using salt. This fact is reflected in their names. Corned beef is called "corned" because the grains of salt used in the brine in days gone by were referred to as corns. And the word pastrami is derived from the Romanian word pastra, "to preserve." Pastrami on white bread with yellow mustard and pickles. Nothing else. MmMMmMmmMmMmmmMMMmmmGOOD! |
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Posted: 9/5/2004 9:01:05 PM EDT
[#21]
Eat enough pastrami and you will end up like Bill Clinton...
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Posted: 9/5/2004 9:15:33 PM EDT
[#22]
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Posted: 9/5/2004 9:26:26 PM EDT
[#23]
Dude, just how large is the rock you live under?  I used to love pastrami, but due to some fairly recent heart issues I can't eat anything like that anymore... 
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Posted: 9/5/2004 9:29:13 PM EDT
[#24]
Damn you all to hell! Now I'm hungry!
Vulcan94 |
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Posted: 9/5/2004 9:29:47 PM EDT
[#25]
Yeah, I'll take a Reuben over a cheeseburger anyday. Sweet, sour, salt, all the basic tastes blended perfectly with the musty taste of swiss cheese.
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Posted: 9/5/2004 9:31:08 PM EDT
[#26]
I LOVECorned Beef. I cook it with cabbage and 'taters, man I could eat it 5 times a week if the wife would let me. Guess it comes from being half Irish or something. Rubens kick butt, they are one of my favs, that and hot pastrami and swiss on dark rye with a big dill pickle. Dang, now ya'll have done it, I'm hungry.
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Posted: 9/5/2004 9:35:23 PM EDT
[#27]
I'm hungry now, too.
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Posted: 9/5/2004 9:37:16 PM EDT
[#28]
The swirly bread is Rye and Pumpernickel.
Verrrrrrry Tasty! |
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Posted: 9/5/2004 9:37:32 PM EDT
[#29]
Hot pastrami , Sauerkraut , Swiss Cheese with Russian dressing , On Jewish Rye
Lightly butter the bread and grill it till golden brown on a griddle . Slice it in half diagonally and serve it with a sliced Half sour pickle and a hand full of chips . It's worth the bypass !!!! 
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