On Mon, 01 Dec 2008 18:52:29 GMT, notbob > wrote:

>On 2008-12-01, Sheldon > wrote:
>
>> Can't tell how it tastes from a picture but if you say it's good for
>> you then it is. To me it looks too rare/too red, and dry too, looks
>> like it would be tough to chew. Pastrami needs fat, well marbled, and
>> should be melt in the mouth tender.
>>
>> http://melissamccart.files.wordpress...2/pastrami.jpg
>
>Looks moist and marbled to me, but as you say, the proof is in the eating.
>BTW, your pic of a pastrami on rye is just plain silly. No one could even
>handle such a pile, let alone get it in their mouth. Give me a few more
>slices of rye and some mustard and horseradish and I'd make short work of
>it.
>
>nb
Looks like the sandwich I had many years ago at the Carnegie Deli in
Atlantic City. 12 oz of pastrami between slices of bread. I ordered
two more slices of bread, the wife and I split the meat between the
two sandwiches. STILL too much! But it was awesome. Moist and
tender.

Best -- Terry