Every once in awhile, my NJ roots show up and I crave for liverwurst. Not politically correct in the vegan or vegetarian inn world of today, but it is soooo good. Here's to our evils!
Growing up in Wichita, KS in the 1960s, I encountered kosher pastrami when my older brother worked weekends and summer nights at a kosher deli. The owner's first name was Leonard, and he arranged with Lindy's in New York for him to use that name too. Lindy's in Wichita had a meat counter, a scattering of tables for dining in, and a tiny kitchen in back in which bread, bagels and cheese cake were prepared. The meats came from Kansas City.
When my brother came home from work, he hung is coat in the kitchen closet. The aroma of the deli soon permeated the closet, as well as the rest of the kitchen.
No matter how good a pastrami or salami sandwich takes at the chain delicatessens now, they lack that aroma, and the clacking of the tables on the wooden floor that was in Lindy's.
I understand. Oh yes, I understand. I feel that way about porchetta. And fresh ricotta, the real thing. And the kind of crisp fried whole fish I had decades ago in China. And the Morse's sauerkraut I had in Maine last week. Talk about Reuben's--once you get past the pastrami, what do you do for 'kraut?
Yes, yes. Other cravings. Great fried chicken comes to mind. My Southern heritage. I guess I'll have to go to China for the fish you describe. Don't know Morse's. Can I get it on-line? Love sauerkraut in a good choucroute. So much to love!
I was disappointed that you didn't try the Reuben at the Lafayette Deli. It coud have been good.
Pastrami is so delicious. Before coming to the US I knew it as "pickled beef" in Jewish-Alsatian cuisine. Then I had the great Reuben revelation at the Dante Street Deli, in New Orleans. Had some great ones in New York, as well (the Carnegie Deli, what an atmosphere!).
Why not try to make your own? It can't be too complicated. One restaurant where I used to work (yes, the one I told you about where Patricia Highsmith used to come often because she lived at the end of the block) made its own. These days, it shouldn't be too difficult to find a reliable recipe for authentic tasting Pastrami. When you get it down, I will drive over ! Give us a call if you come to NO for a Pastrami fix!
Olivier, if I'd had the Reuben, there would be no story. Unrequited always more interesting than requited. I had many a gigantic sandwich at Carnegie. Sad it closed. The ultimate was the 2nd Ave. Deli, which is, alas, no longer at 2nd Ave but was world famous. Yves Montand loved going there (https://www.nytimes.com/1987/06/24/garden/eating-out-with-yves-montand-in-paris-pastrami-just-isn-t-the-same.html). I remember the Patricia Highsmith story. She denied it was she, right? Yes, let's have some pastrami in NOLA!
Every once in awhile, my NJ roots show up and I crave for liverwurst. Not politically correct in the vegan or vegetarian inn world of today, but it is soooo good. Here's to our evils!
I call them guilty pleasures! Clink glasses on that! As for vegetarians, don't know if you read this one, but here are my thoughts on that lot: https://richardgoodman.substack.com/p/i-wont-have-what-shes-having
Growing up in Wichita, KS in the 1960s, I encountered kosher pastrami when my older brother worked weekends and summer nights at a kosher deli. The owner's first name was Leonard, and he arranged with Lindy's in New York for him to use that name too. Lindy's in Wichita had a meat counter, a scattering of tables for dining in, and a tiny kitchen in back in which bread, bagels and cheese cake were prepared. The meats came from Kansas City.
When my brother came home from work, he hung is coat in the kitchen closet. The aroma of the deli soon permeated the closet, as well as the rest of the kitchen.
No matter how good a pastrami or salami sandwich takes at the chain delicatessens now, they lack that aroma, and the clacking of the tables on the wooden floor that was in Lindy's.
Ah yes, the lovely smell of pastrami! And everything that goes with it. It's the Jewish equivalent of Proust's madeleine!
I understand. Oh yes, I understand. I feel that way about porchetta. And fresh ricotta, the real thing. And the kind of crisp fried whole fish I had decades ago in China. And the Morse's sauerkraut I had in Maine last week. Talk about Reuben's--once you get past the pastrami, what do you do for 'kraut?
Yes, yes. Other cravings. Great fried chicken comes to mind. My Southern heritage. I guess I'll have to go to China for the fish you describe. Don't know Morse's. Can I get it on-line? Love sauerkraut in a good choucroute. So much to love!
Very vivd description of a food craving, Richard.
I was disappointed that you didn't try the Reuben at the Lafayette Deli. It coud have been good.
Pastrami is so delicious. Before coming to the US I knew it as "pickled beef" in Jewish-Alsatian cuisine. Then I had the great Reuben revelation at the Dante Street Deli, in New Orleans. Had some great ones in New York, as well (the Carnegie Deli, what an atmosphere!).
Why not try to make your own? It can't be too complicated. One restaurant where I used to work (yes, the one I told you about where Patricia Highsmith used to come often because she lived at the end of the block) made its own. These days, it shouldn't be too difficult to find a reliable recipe for authentic tasting Pastrami. When you get it down, I will drive over ! Give us a call if you come to NO for a Pastrami fix!
Olivier, if I'd had the Reuben, there would be no story. Unrequited always more interesting than requited. I had many a gigantic sandwich at Carnegie. Sad it closed. The ultimate was the 2nd Ave. Deli, which is, alas, no longer at 2nd Ave but was world famous. Yves Montand loved going there (https://www.nytimes.com/1987/06/24/garden/eating-out-with-yves-montand-in-paris-pastrami-just-isn-t-the-same.html). I remember the Patricia Highsmith story. She denied it was she, right? Yes, let's have some pastrami in NOLA!
Pastrami Queen
used to be by SVA....moved to here
1125 Lexington Ave
Next time!!
Ummmm, I saw this ☺️let’s drive to New Orleans !
I'm ready, baby!