The Sandwich Thread

[DanielJones]

I've been on the perpetual left coast hunt for a pastrami sandwich that could be a second to Katz's Delicatessen in New York. I know, a tall order. I wish I had the kind of money needed to get a sandwich fix like that. Just plunk down and hop a plane to go have a stacked sandwich at Katz's.

Cheers!

Dan

[davidg]

Katz's is just a great place! A bit too touristy for me now.. but their food is GREAT!..

[Indy Parise]

There's a few places outside of NY where one can get a decent Katz's style deli sandwich. In Edison, NJ there's a place called Harold's that's similar, but even bigger portions. Then, in Chicago, there's Manny's, which has a more cafeteria-like setup, but has awesome food, and Eleven City Diner that does great sandwiches, but also excels at their breakfast.

[n11pilot]

Katz's is just a great place! A bit too touristy for me now.. but their food is GREAT!..

I have to say Katz's makes the best Reuben ever. Not being a New Yorker I know I fall into the tourist category but could you make an exception for a fellow fedora wearer?

[CharlieB]

My wife had picked up a jar of Chow Chow from a catalog food company. I've been told this is an older southern sort of thing. So far, I've found it quite good, though different on burgers and roast beef.
Any other ideas? Has anyone else run into this stuff before? If you liked it, what did you use it on?

Cow-Chow is actually Pennsylvania German (AKA PA Dutch).

Typical German meals are a meat, a starch and a sour. Love the stuff, along with pickled beats and pepper-cabbage (a vinegar based slaw).

[n11pilot]

My wife had picked up a jar of Chow Chow from a catalog food company. I've been told this is an older southern sort of thing. So far, I've found it quite good, though different on burgers and roast beef.
Any other ideas? Has anyone else run into this stuff before? If you liked it, what did you use it on?

Cow-Chow is actually Pennsylvania German (AKA PA Dutch).

Typical German meals are a meat, a starch and a sour. Love the stuff, along with pickled beats and pepper-cabbage (a vinegar based slaw).

Wow! That is a childhood memory that is as good as I remember. Until now I didn't know it was a Pennsylvania Dutch thing, I just remember using it a lot as a child.

[davidg]

If any of you are in, around, or going to Buffalo NY, .. find a place that has "Beef on Weck" Prefereably a restaurant that has been around ..awhile.. . The newer ones don't really do it well.. Essentially a roast beef sandwich on a kimulweck roll with LOTS of salt on it.. and typically served with horseradish.. Simple and wonderful.. I'll try to get some recommendations and post them later.

[n11pilot]

If any of you are in, around, or going to Buffalo NY, .. find a place that has "Beef on Weck" Prefereably a restaurant that has been around ..awhile.. . The newer ones don't really do it well.. Essentially a roast beef sandwich on a kimulweck roll with LOTS of salt on it.. and typically served with horseradish.. Simple and wonderful.. I'll try to get some recommendations and post them later.

That sounds like something I had when I went to the University of Maryland. There used to be a restaurant there called Bently's and they had a sandwich that was roast beef with horseradish on the side. The interesting thing about the sandwich was the roll which had a soft pretzel like quality to it and was covered with large grains of salt. One of those and a cold draft was lunch.

[davidg]

I have to say Katz's makes the best Reuben ever. Not being a New Yorker I know I fall into the tourist category but could you make an exception for a fellow fedora wearer?

No problem at all! Its the one's in shorts and flip flops who don't really know how to walk in crowds who give me problems Some tourists don't quite realize that a NYC walking pace is what in some areas might be called a jog! and they they insist on stopping with their whole clan, in the middle of the sidewalk so suddenly EVERYONE has to walk around them.
Could be worse! They might be spending their money elsewhere! Were I to meet you there, we could both go down to DBA's, a few blocks from Katz's and try some of their MANY fine Scotches!

[davidg]

That sounds like something I had when I went to the University of Maryland. There used to be a restaurant there called Bently's and they had a sandwich that was roast beef with horseradish on the side. The interesting thing about the sandwich was the roll which had a soft pretzel like quality to it and was covered with large grains of salt. One of those and a cold draft was lunch.

This is pretty darned good definition of the sandwich!
http://en.wikipedia.org/wiki/Beef_on_weck_sandwich

and though this roll does NOT look quite right to me, it looks eminently edible!
http://www.buffalochow.com/2008/01/beef ... amous.html

[n11pilot]

That sounds like something I had when I went to the University of Maryland. There used to be a restaurant there called Bently's and they had a sandwich that was roast beef with horseradish on the side. The interesting thing about the sandwich was the roll which had a soft pretzel like quality to it and was covered with large grains of salt. One of those and a cold draft was lunch.

This is pretty darned good definition of the sandwich!
http://en.wikipedia.org/wiki/Beef_on_weck_sandwich

and though this roll does NOT look quite right to me, it looks eminently edible!
http://www.buffalochow.com/2008/01/beef ... amous.html

Oh my God, that looks so good! The cut of beef looks the same but the roll is a little different. I guess I will have to try the original.

[Super Ordinary Guy]

Looks great, especially the roll

[DanielJones]

If you are ever in Portland, OR., try the pastrami sandwich at Kenny & Zukes. One of the best I've had on the west coast. They bake their own breads and I they make their own pastrami.
http://www.kennyandzukes.com/

Pastrami: Briskets are wet cured for 5 days, rubbed with coriander and pepper, and smoked for eight hours with oak. It’s not a New York pastrami, or a Montreal smoked meat, though it’s more akin to what Zane Caplansky is doing… somewhere smoky back in the Romanian tradition. It’s salty, aromatic, spicy, and hand cut. Oh yeah…you didn’t think they’d put all that beauty on a machine, did you? The result is something that shocks the mouth, a full flavor that envelops the tastebuds, and smothers them in melting fat. It’s astounding.

And if you are in town and are going there for lunch, you better let me know so I can join you.

Cheers!

Dan