So, I tried a few things in Canada, eh?
Montréal smoked meat. Hmm. This isn't pastrami, although quite how it's different, I'm not sure I could tell you. It was fine. Good, even. I'd still rather have pastrami.
...
So, in summary, don't visit Canada for the food. DO visit Canada if you like trees, though, or lakes, or moose, because they have those in fucking spades.
Pastrami, although smoked, is brined longer and pickled. Don't be mislead by the pepper that borders both. (Shame on those delis that cut pastrami a quarter inch thick. Might as well serve me Montreal smoked meat. Pastrami should be cut almost paper thin and piled 3 inches high on fresh caraway rye bread, sitting next to a genuine dill pickle.)
There are few things better in this World than a good Reuben. Sadly, there are also few good Reubens.
It’s my very favorite sandwich when done right. But yeah.
I can't take pastrami with excessive allspice, which, unfortunately for me, is now what comes with the "Egg McMorry" from the final outpost of the local deli.
I was very disappointed in Manny's Reuben. They have pre-toasted bread with cheese and kraut, and just stick corned beef/pasrami in there.
But my favorite deli sandwich is pastrami, turkey and tongue on marble with Russian dressing.
I am strongly of the opinion that Russian dressing only goes with Corned Beef or Pastrami when accompanied by kraut and swiss.
If you don't have those elements, then it's mustard only for pastrami and corned beef.
You can continue to put Russian on your turkey though.
Ah, the weird vertex where PenFoe and I agree more often than not: food.
Whoa! Russian dressing on turkey. I admit that has never occurred to me. This is why I come here.
Not a fan of kraut and Russian dressing is just okay.
But thinly sliced pastrami, corned beef, tongue, or turkey in any combination with a horseradish mustard and swiss on rye with caraway is truly heaven.
(I think Kosher laws should make an exception for the swiss in these cases because come on)
