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Posted: |
Sep 16, 2019 - 5:55 AM
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By: |
Tall Guy
(Member)
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Just got one of these for lunch from a local farm shop. It includes pastrami made from locally-supplied beef, emmental cheese, gherkins, coleslaw and salad. I believe this is much the same as you'd recognise as a staple available in New York, and no doubt other places throughout the USA.
However, it comes in a white bread roll, which in my experience is unusual, as I believe it's normally in rye bread, which I often find to be a bit dry and uninteresting (bearing in mind that I've only ever had it in the UK). The act of putting it into a bread roll actually improves it for me. I've always liked the filling (while OBVIOUSLY disposing of the tomato, which I refuse to eat in its raw form anywhere except Italy) but the bread has tended to put me off.
I'd love to hear any thoughts on this subject, especially from anyone who has a fervent devotion to the pastrami club in it's traditional form.
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Isnt the phrase "hot pastrami on rye" what they say?
I seem to recall that from a new york advert in the 70s.
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Its bugging me now what that advert was for.
It had a very new york builder with a yellow hard hat settling down to his lunch - i think it was for a beer. But which?
I dont think Bud or colt 45.
I think the phrase in the ad was, moaning about those competitors that didnt cut it, "...its not what you want with your hot pastrami on rye..."
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Wow hey Bill if I'm thinking the same commercial it was Carling Black Label.
Could be, i was trying to find on youtube but so far no luck.
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I dont think thats it Howard - the one im thinking of had a real new yorker with hard hat. I think he was in a busy new york street.
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Posted: |
Sep 16, 2019 - 10:24 AM
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By: |
Xebec
(Member)
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Just got one of these for lunch from a local farm shop. It includes pastrami made from locally-supplied beef, emmental cheese, gherkins, coleslaw and salad. I believe this is much the same as you'd recognise as a staple available in New York, and no doubt other places throughout the USA.
However, it comes in a white bread roll, which in my experience is unusual, as I believe it's normally in rye bread, which I often find to be a bit dry and uninteresting (bearing in mind that I've only ever had it in the UK). The act of putting it into a bread roll actually improves it for me. I've always liked the filling (while OBVIOUSLY disposing of the tomato, which I refuse to eat in its raw form anywhere except Italy) but the bread has tended to put me off.
I'd love to hear any thoughts on this subject, especially from anyone who has a fervent devotion to the pastrami club in it's traditional form.
It's a once a year, last resort sandwich. Pastrami isn't the greatest. Though I like that combo ok enough. It's second or third-tier sandwichery, TG.
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). 
