Love this April issue (#137) with the sandwich theme! Just puzzled why the Venezuelan Patacon is mentioned, instead of the Arepa -- I work with Pica Pica Maize Kitchen in SF/Napa, CA (2 restaurants) which serves both patacones & arepas, but we have been getting national acclaim on the arepa as a U.S. trend in restaurants. Search for arepas online and also go to www.picapicakitchen.com for more info, see what the noise is all about and decide for yourself.
VIDEO: Sandwich Stories:
Pastrami on Rye
It's possible that no one food is more beloved by more people than the sandwich — that's why we built an entire issue of SAVEUR around it, highlighting the magic of meats, cheeses, fruits, nuts, and vegetables placed between two slices of bread. Behind each of those sandwiches is a story, and here — in our video series Sandwich Stories — we're zooming in closer on some of our favorites. In this premiere installment, we take a look at the iconic pastrami on rye, served in what is arguably its ideal form at New York's 2nd Ave Deli: double-steamed meat, piled high. It's the same sandwich today that it was when the restaurant first opened in 1954.
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Comments (3)
Love, love, love this video but why on earth are you using this player? It's "old fashioned" - compression is awful and I can't easily share this vid with my friends? There are so many great options out there now, vimeo being one. I'd reconsider and update.
A Professional Pastrami Cutter would never point the fork tips towards the blade while slicing a no no. Pastrami looks good.
