I was just curious if anyone liked pastrami and if they like the red or black. I grew up on the red and the only way i cook it is boiling it in water with some mustard. I looove this stuff! I don't like it fried as i think it is way to salty fried, but when you boil it, it takes out some of the salt. How do you eat it?

__________________
SAHM of Bailey 12, Tyler 10 , Emily Ann 6, and Ryan Matthew 4 yrs old.

The only pastrami I've ever eaten is from Wal-Mart's Deli and I slap it between 2 pieces of bread and slather it with mustard. I don't know anything about boiling it or frying it. What am I missing?

__________________

LOL...I was thinking the same thing. I didn't even know there was a red and black. I buy it from the deli and it looks red on the inside and black around the edges.
Give us details, please!

hehe i guess you can eat it just straight from the deli i have tried it without cooking it, but i always always cook it and make a hot sandwich with it. Your eating the black kind cause its red in the middle with black around the edges. The red is red all around. If you ever want to try it cooked what i do is put maybe 2 cups of water in a pot throw some pastrami in there, add a little mustard to taste (optional) wait for it to boil and once it starts boiling let it boil for 30 seconds to a minute and drain. I love it on a bulkie roll with cheese and mustard. Oh wanted to add the brand i buy is moselys. If you don't specify you want black or red they always default to black and give people that.

__________________
SAHM of Bailey 12, Tyler 10 , Emily Ann 6, and Ryan Matthew 4 yrs old.

OK. Shot me if I'm wrong, but I beleive you're refering to corn beef which can be eaten sliced cold from the deli which has a darker coating around it or boiled as in corn beef and cabbage which is redder thur and thru.

I found this information. HTH

The difference between corned beef and pastrami is subtle. In both cases, a beef brisket is “corned”
by curing it in a salt brine for a couple weeks (this comes from the days before refrigeration, where
the use of salt and sugar to preserve meat for a long time was common). To turn the corned brisket
into a corned beef, you boil the meat. To turn the corned brisket into pastrami, you smoke the meat.

__________________

Ok, thanks for that info! I have heated my pastrami in a skillet and topped with provolone cheese for a sandwich. Yummy that way. I've never had the red kind, I guess. Unless the red kind is actually corned beef? Well, never knew there was so much to learn about corned beef and pastrami, LOL!

yumm hot pastrami subs with mustard, dill pickles and provalone cheese........I can almost taste it!
it's very hard to find a place that makes a good pastrami in the midwest

__________________
Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.

In NYC they heat up the pastrami (it's in a steamer), thinly slice it, piles it high (too high even for my big mouth! ) between 2 slices of Jewish rye with mustard with a kosher 1/2 sour pickle and a side of cole slaw. Price? you don't want to know! LOL

I didnt know you had to cook pastrami- I get the turkey pastrami from the deli, Its so good

pastrami, not the turkey one, has a lot of fat so when it's heater you can get rid of it.

I had some at Ben's deli two weeks ago and it was delicious. I would have preferred it on rye with mustard, but hubby doesn't like rye so we had it on a roll, it was $9.50.

We used to go to Katz on Houston St. when we were dating and they are also great, have to go there soon and have one on rye to compare the two.

I usually get it at the deli counter and warm it in the microwave.

I love pastrami sandwiches! I just boil it too- and put on a hogie roll- I like to put it on the bread still dripping with the cooking water so the bread gets a little soggy- starnge I know but then the bread has a little of the taste too. Nothing on it either just plain like that.


Now you've got me wanting one!

__________________
Mom to Katie 1/95 and Sara 5/97