USA Mega Trip - July & August 2022
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at&t buildingE[vil] Corp building is weird and creepy -
@Jett129 I am so sorry that we missed you yesterday, we were in meetings all afternoon yesterday but will definitely hold you to some stouts next time please!
Katz Deli for an early lunch and after a full day of showing our collection and meeting some lovely lovely people we hit Ivan Ramen for some well-needed sustenance before winding down at PDT on St Marks Place, my favourite speakeasy located through a hidden wall in a phone booth inside a hot dog shop.
Ben, the man behind the camera at Iron Shop Provisions.
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Pictures of Katz pastrami get me aroused. Dammit I want that sandwich.
Also PDT is rad but please tell me you've tried Crif Dogs! Fucking delicious!
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My Dad took me to the Carnegie on my first trip to the City in 1988. He got a corned beef sandwich, and I got matzoh ball soup, and we shared. This old man was sitting at one of the little tables that was near to ours in the middle of the floor. He heard me whining to my dad that I didn’t really think I would like corned beef, and my Dad got me to try it. I reluctantly admitted it was “all right” but i didn’t really want any more. The guy calls over to us, and says “Have you ever tried pastrami? You’ll love it.” I said I hadn’t, and the guy calls somebody over to the table and sends them off for a plate heaped with hot pastrami, then sat there grinning like a cat until I tried a little bite. Even as a picky eight-year-old I could tell from the way my Dad acted that something was going down and I better like the pastrami, so I thanked the man, ate some, and said it was good! Better than the corned beef.
The man goes back to his newspaper or whatever, and my Dad says, “That guy is one of the owners of the Carnegie Deli”. He laughed at me for days because I was picking at the food and whining the whole time we were in there. [emoji23]
My Dad cannot to this day talk about that NY trip or delis without relating that story.
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Pastrami is so much better than corned beef IMO. It is a good smoker project too that I will eventually get to.
I do sometimes mix corned beef and pastrami with swiss cheese, brown mustard on marble rye.
I like the texture you get from panini pressing or otherwise involving heat somehow. My current favorite is to crisp up some pastrami in the broiler in a cast iron skillet before making the above sandwich and treating it like a grilled cheese from there–crisping up the bread in pastrami tallow while melting the cheese
