yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Sour Dough, Pastrami. Dijon, Mayo. Swiss Cheese, Romain.... Grill.
~ Life is simple - if you let it.

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Quixdraw Loc: x

Great looking sandwich, well light and composed - tasty! No Russian Dressing? Grandad had a New York Delicatessen.

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Thanks, quixdraw! Yeah, wasn't going for the classic on this one.... also no beloved Saurkraut!!

...So, you grew up with a N.Y. Delicatessen background!? No wonder you are a Foodie!!

Quixdraw Loc: x

He died when I was 10, but I had the run of the Deli and "worked" there for about three years before that. Mom was a serious Gourmet cook and the primary influence, Dad also took his children to fine restaurants - (earliest seating).

E.L.. Shapiro Loc: Ottawa, Ontario Canada

That makes me HUNGRY. But Rats!!!##%*^#@*&*&*- the doc says no salt in my diet so that puts the nix on all deli meats! DAMN!

So...up herein Cada, Pastrami is called smoked meat- it's actually smoked brisket. My client and former favourite eatery is (was) Schwartze's Deli in Montreal. It's not a fancy joint- quite the opposite! They sever the smoke meat, smoked turkey, steak, liver, fries, and soft drinks. The have a 100-year old grill in the dining area! Everyone is seated together like a school lunchroom.

The big deal is that the meat is smoked in their own smokehouse and no chemical injection or flavours are used.
yes,
The sandwiches are BIG! There used to be a kina grumpy old wait here. If you order all kinds of extra fries or sides, he would say' I only have 2 hands- if you can finish that sandwich, I'll bring the rest"!

Sandwich tips: Feature the fillings. I can't see the Swiss cheeses- show more and make sure the edge with the holes shows! If condiments can be shown, feature them in a side dish. If you put in too much RED to enhance the meat, the gree in the pickles will desaturate and turn gray. Your pickles look good!

In my favourite deli, they bring a bunch of pickles to the table- some dishes include slaw and potato salad.

Mr. Schwartz sold the place years ago withte previs that the recipe and quality be maintained and the staff retained. The new owner was a musician who kept his promise. It was sold again, that time to the staff members who again retain the recipes and quality. The latest buyer and investor is Celine Dion, the famous singer- the recipe remains and nowadays they are, for the first time packaging ther product for sale in grocery stores.

Now I'm gonna eat my chicken sandwich for lunch 1/2 of a reduced salt pickle and homemade tasteless mayo- it's like eating Kleenex!

Quixdraw Loc: x

Excellent! Sandwiches I could barely eat back when I ate quite a lot! I had got the impression from my Doc that studies had loosened up the salt thing somewhat. Anyway, all things in moderation, unless they're really, really good!

John Lawrence

Yorkiebyte,

It’s lunch time and I opened the image of your great looking sandwich. Well done. Life would be simpler for me if I lived next door to you and came over for lunch every day. ‘Quick, hide, he’s here again.’

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

[quote=E.L.. Shapiro]That makes me HUNGRY. But Rats!!!##%*^#@*&*&*- the doc says no salt in my diet so that puts the nix on all deli meats! DAMN!


My only reference to excellent Deli sandwiches is the New York-style deli "Greenberg's Deli" in the Las Vegas hotel "New York New York" and the now-defunct Rose's Deli in Portland Oregon which was near the Commercial Photography studio I worked at. Mounds of meat and super delish!! Order a half and split worked for my wife and I!

Thank you for the tips, also, E.L.. Shapiro!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Thank you so much for your confidence, John Lawrence!! Food = Fun!

JustJill Loc: Iowa

Looks like something out of the movie When Harry Met Sally. Great picture!

E.L.. Shapiro Loc: Ottawa, Ontario Canada

With me, the salt thing is a long story. Briefly, the equation is -got accidentally sprayed with Agent-Orange on 3 separate patrols in Vietnam + some high blood pressure = kidney imapremant. So to keep the plumbing working and to preserve some kidney function it's NO sodium or potassium.

Problem is, even in the so-called health food shops, there are very few salt-free products. They have fat, gluten, lactose, and dairy-free everything but hardly anything I can use. The supermarket and the fast-food joints are a virtual salt mine!

So, if I want to flavour up the food, my friend is HOT SAUCE! The one good thing I learn about in Vietnam was the Siracha pepper sauce. If we could score a few bottles we would use it to pepper up the rations that otherwise were reminiscent of dog food!

A few CCs and you are off to the races! Sometimes I make my own but, the brand I photographed is pure dynamite! I wanted to show it could almost melt the bottle it's contained in! A few drops in a soup is all you be to make a great Pho. Use too much- it will probably take the enamel off your teeth!

It's a bit more manageable than ghost or Habanero peppers! I heard about some called "Dragon Breath" and P Pepper-X" Sounds interesting. Beat the heck out of fake salt or lemon juice in recipes!

E.L.. Shapiro Loc: Ottawa, Ontario Canada

Used to be many great delis in New York City, especially in the Lower East Side of Manhattan and many Brooklyn and Bronx neighbourhoods. Most seem to have disappeared. I believe the Stage Delicatessen and Katz's are still in business.

Quixdraw Loc: x

Have friends who encountered the same chemicals in the same place, sorry for your health troubles. Actually I don't use much salt, IMO, people can always add what they want. Mom was legendary, though I never saw it, I swear she would put salt on salt! I always several kinds of hot sauce in the house and dry spices as well. Unfortunately, even though I'm into only reasonable heat, Wife doesn't care for it beyond light. So slight additions cooking, more after serving on mine.

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Always a bottle of Sriracha around here... Turnover is never a problem! To bad their pepper resource was changed (not by them... there supplier ...). The taste is slightly different but still good!

TriX Loc: Raleigh, NC

[quote=yorkiebyte]

Your mention of Rose’s takes me back to the time I spent in Portland in the 70s - North of Burnside on 23rd? I loved Portland (and Rose’s).