Pastrami & Things – Provides the Pastrami, Corned Beef, Turkey, Sandwich and Regular Sandwiches
1. Pastrami
Pastrami is a savory and flavorful cured meat that originated from the Romanian and Turkish cuisines, later becoming an iconic part of Jewish delicatessens in the United States. Typically made from beef, the meat is cured, seasoned with various spices like black pepper, coriander, garlic, and paprika, then smoked and steamed to achieve its distinct taste and tender texture.
Often served in sandwiches, pastrami boasts a rich, peppery flavor with a smoky undertone, making it a beloved choice for those seeking a satisfying and hearty meal.
2. Corned beef
Corned beef is a classic dish known for its salt-cured and brined beef brisket. Typically associated with Irish cuisine, it’s made by curing the beef in a seasoned brine, often containing peppercorns, bay leaves, cloves, and other spices.
The term “corned” refers to the traditional use of large-grained rock salt, historically called “corns of salt.” After the curing process, the beef is simmered until tender, resulting in a flavorful and tender meat that’s commonly enjoyed in sandwiches, alongside cabbage and potatoes in traditional Irish meals, or as a key ingredient in various dishes across different cuisines.
3. Bagels
Bagels are round bread rolls with a dense and chewy interior and a slightly crispy exterior. Originating from Jewish communities in Poland, they’ve become a beloved staple in various parts of the world. These doughy delights are boiled before baking, creating their distinctive texture and shiny crust.
Traditionally made with wheat dough and leavened with yeast, they come in a variety of flavors, from plain and sesame-seed-covered to poppy-seed, onion, cinnamon-raisin, and more. Often enjoyed toasted and topped with spreads like cream cheese, smoked salmon, or used as a base for sandwiches, bagels offer a versatile and satisfying option for breakfast or a quick snack.
4. Regular sandwiches
