ThePastrami- a popular sandwich ingredient in America - has its origins in Romania. Little Romania - in lower Manhattan - was a neighborhood within a neighborhood, tucked into the blocks bound by East Houston Street, Allen Street, Grand Street, and the Bowery. When Romanian-born writer Marcus ...
pastrami on white bread with mayonnaise.) Motherly brisket, corned beef, turkey, knoblewurst, chopped liver, tongue, and cheese steaks are all available, as are first-rate Kosher hot dogs, but we can never resist that pastrami. A Katz’s pastrami sandwich is three-quarters of a pound of ...
My wife and I both adore good gumbo (although I like mine much spicier than she does), and An Vi’s version did not disappoint either of us. I am famous for my love of sandwiches, especially banh mi, the Vietnamese sub sandwich that is a product of French colonialism. While the men...
Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from br...
A fixture of the Houston Vietnamese scene since the 1980s,Cali Sandwich and Fast Food(713-520-0710; 2900 Travis St.,map), a recommendation we took fromDavid Chang’s show, makes a mean bowl of phở at hard-to-beat prices ($8.99 or less), and it tastes just as good taken to-...
If you love sandwiches, Kenny & Ziggy's special sandwich calledThe Zellagabetsky. It's a 4 pound, 8 decker sandwich corned beef, pastrami, turkey, roast beef, salami, tongue and Swiss cheese. Oh and don't forget the coleslaw and Russian dressing. 743 Post Oak Blvd, Houston, TX 77056...
As it turns out, the name doesn't really tell the story of where Russian Dressing is from, how it came to be, or what makes it different from similar salad dressings or sandwich spreads. Still, the story of Russian dressing's history — and the surprising central ingredient that may or...
I’m sure Cecils serves many wonderful things, but we have only ordered Just Like New York sandwich because it’s so good we haven’t branched out – hot pastrami and coleslaw on an onion roll. The coleslaw is good, the sour pickles are good. . . You can also pick up many other ...
Harris Mayer-Selinger grew up eating his mom's brisket on Rosh Hashanah. As a 13-year-old, he'd get drunk off of Manischewitz wine at Bar Mitzvahs. He still makes the charoset for his family's Passover Seder. These kinds of cultural connections to Judaism are what inspired the dishes...
"Corned beef was a staple item during the lean times of the Irish famine..." Where in the world did you hear this? Ha, ha, some impish Paddy must have been pulling your leg! Beef of any sort, corned or not, was a rich man's food in 19th century Ireland. Most of the Irish peo...