>>>>Dear God. Please don't tell me you put mayo on a smoked meat, corned beef or pastrami sandwich! ;)
>>>
>>>Guilty as charged. Since I also don't like rye bread (it's actually the caraway I don't like), sometimes my family wonders if I'm really Jewish. <bg>
>>>
>>>Tamar
>>
>>You can't see me, but believe me, my mouth is absolutely hanging open. You eat pastrami on white bread with mayo? Are you sure you weren't switched at birth with some kid named 'Muffy'?
>
>Well, not necessarily white bread. Challah's better, wheat's okay. My husband likes to make his sandwiches on raisin bagels (though he loves rye bread), but he's a mustard guy.

He sounds ok then - except for the fact that a raisin bagel is usually not really a bagel, but just a bun with a hole in it. I do agree that challah is one of the world's great breads. I've made it in the past and I don't care what anyone says, there is no better bread for toasting than a properly braided challah. But please, at least tell me that your challah has poppy seeds on it.

>
>BTW, I made pastrami for Rosh Hashanah. Started with brisket, pickled it for nearly a week, then smoked it and cooked it. To die for.
>
>Tamar

And when you slice it, do you keep turning in accordance with the grain? One of the problems with pastrami etc in a restaurant is that they use mechanical cutters and the grain is ignored.

The great Montreal deli, Dun's, has a Toronto outlet, and their smoked meat can be chewed by people with no teeth.