# The Most Sensual of the Salted, Cured Meats **URL:** \ **Category:** Factual Questions\ **Created:** [May 22, 2001, 4:27am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165 "2001-05-22T04:27:00Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![pluto](https://avatars.discourse-cdn.com/v4/letter/p/f08c70/32.png) [@pluto](https://boards.straightdope.com/u/pluto)\ **Post date:** [May 22, 2001, 4:27am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/1 "2001-05-22T04:27:00Z")
Remind me once again of the difference between corned beef and pastrami. ---
**Author:** ![choosybeggar](https://avatars.discourse-cdn.com/v4/letter/c/8c91f0/32.png) [@choosybeggar](https://boards.straightdope.com/u/choosybeggar)\ **Post date:** [May 22, 2001, 4:43am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/2 "2001-05-22T04:43:38Z")
That’s easy. Corned beef tastes best on rye bread with mustard whereas pastrami tastes best on rye bread with mus… Damn, you asked what were the differences. ---
**Author:** ![archmichael](https://avatars.discourse-cdn.com/v4/letter/a/bb73d2/32.png) [@archmichael](https://boards.straightdope.com/u/archmichael)\ **Post date:** [May 22, 2001, 5:01am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/3 "2001-05-22T05:01:43Z")
I am so disappointed. I thought this thread was going to be about prosciutto ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [May 22, 2001, 5:46am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/4 "2001-05-22T05:46:27Z")
Pastrami is worked with a paprika dry rub and further treated with smoking after brine cooking. Corned beef in the much less complex with only the brine cooking. Either one on fresh, warm dark rye bread, aoli, coarse grain mustard, some sharp cheddar, dill pickles with small pepperoncini on the side. Homemade potato chips and chilled Boyland ginger ale rounds it out. Yum. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 22, 2001, 5:53am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/5 "2001-05-22T05:53:08Z")
Pastrami has a heavy pepper coating, from what I remember. ---
**Author:** ![JillGat](https://avatars.discourse-cdn.com/v4/letter/j/9fc29f/32.png) [@JillGat](https://boards.straightdope.com/u/JillGat)\ **Post date:** [May 22, 2001, 6:37am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/6 "2001-05-22T06:37:06Z")
> [@](#): > > \*Originally posted by Zenster \* > \*\*Pastrami is worked with a paprika dry rub and further treated with smoking after brine cooking. > > Corned beef in the much less complex with only the brine cooking. > > Either one on fresh, warm dark rye bread, aoli, coarse grain mustard, some sharp cheddar, dill pickles with small pepperoncini on the side. Homemade potato chips and chilled Boyland ginger ale rounds it out. Yum. \*\* Not sure if you’re male or female, but I don’t care. Will you marry me? - Jill ---
**Author:** ![SkeptiJess](https://avatars.discourse-cdn.com/v4/letter/s/ea666f/32.png) [@SkeptiJess](https://boards.straightdope.com/u/SkeptiJess)\ **Post date:** [May 22, 2001, 11:43am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/7 "2001-05-22T11:43:05Z")
You can marry him, **JillCat** , but I want an invitation to the wedding reception. That dude knows how to make a sandwich… ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [May 22, 2001, 12:37pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/8 "2001-05-22T12:37:07Z")
> [@](#): > > \*Originally posted by Jess \* > \*\*That dude knows how to make a sandwich… \*\* Zenster’s definitions are always on the money, and I nearly always love his recommendations, BUT… Aioli is garlic mayonnaise. We have certain names here in New York City for people who eat their pastrami with mayonnaise. ---
**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\ **Post date:** [May 22, 2001, 12:51pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/9 "2001-05-22T12:51:52Z")
It’s swiss cheese damm’it - imported - none of that alpine lace low taste crap - and not melted on - just placed on top cold when you are ready to eat it. (you got the mustard right) 😉 ---
**Author:** ![Lance\_Turbo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lance_turbo/32/6156_2.png) [@Lance\_Turbo](https://boards.straightdope.com/u/Lance_Turbo)\ **Post date:** [May 22, 2001, 3:26pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/10 "2001-05-22T15:26:51Z")
> [@](#): > > \*Originally posted by archmichael \* > \*\*I am so disappointed. I thought this thread was going to be about prosciutto \*\* You need to watch more Seinfeld reruns. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [May 22, 2001, 3:35pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/11 "2001-05-22T15:35:45Z")
Pastrami and Corned beef sandwiches deserve Dr. Brown’s Celray Tonic as the only suitable drink. ---
**Author:** ![Heloise](https://avatars.discourse-cdn.com/v4/letter/h/e36b37/32.png) [@Heloise](https://boards.straightdope.com/u/Heloise)\ **Post date:** [May 22, 2001, 3:43pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/12 "2001-05-22T15:43:06Z")
And here I hoped this would be about bresaola. (sp?) One of my all-time favorites. A little chianti, some portabella mushroom, a little lemon, a loaf of bread… ---
**Author:** ![Why\_A\_Duck](https://avatars.discourse-cdn.com/v4/letter/w/13edae/32.png) [@Why\_A\_Duck](https://boards.straightdope.com/u/Why_A_Duck)\ **Post date:** [May 22, 2001, 4:01pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/13 "2001-05-22T16:01:40Z")
> [@](#): > > \*Originally posted by Ukulele Ike \* > \*\*We have certain names here in New York City for people who eat their pastrami with mayonnaise. \*\* Let me guess… Suave? Witty? Devilishly Handsome? Impeccable Taste? - pcubed (mayo on 'strami eater since 1965) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [May 22, 2001, 4:10pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/14 "2001-05-22T16:10:06Z")
“Tourists.” _Customer in kosher delicatessen:_ “I’ll have the pastrami…on raisin toast…with sliced tomatoes and mayonnaise.” _Waiter, calling to kitchen:_ “One Number Three Gentile…with the works!” ---
**Author:** ![Bumbazine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbazine/32/362_2.png) [@Bumbazine](https://boards.straightdope.com/u/Bumbazine)\ **Post date:** [May 22, 2001, 5:28pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/15 "2001-05-22T17:28:24Z")
> [@](#): > > \*Originally posted by Zenster \* > Either one on fresh, warm dark rye bread, aoli, coarse grain mustard, some sharp cheddar, dill pickles with small pepperoncini on the side. Homemade potato chips and chilled Boyland ginger ale rounds it out. Yum. Gotta disagree with you there **Zenster,** toss out that cheddar and lay on a slice of Jarlsberg Swiss. Oh, and I finally found a bottle of Boyland ginger ale. Frankly, I’ll stick with Vernors. But I still want an invitation to your and **JillGat** ’s wedding. BTW, I _have_ eaten pastrami with mayonnaise, and liked it, do you hear?!? BWaaaahaahah! ---
**Author:** ![Why\_A\_Duck](https://avatars.discourse-cdn.com/v4/letter/w/13edae/32.png) [@Why\_A\_Duck](https://boards.straightdope.com/u/Why_A_Duck)\ **Post date:** [May 22, 2001, 8:13pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/16 "2001-05-22T20:13:11Z")
> [@](#): > > \*Originally posted by Ukulele Ike \* > **"Tourists."** You type that as if that were a bad thing? _pcubed removes Red Sox hat, bows gracefully…_ Thank you, thank you. You folks have been great. Ike and I are here for two shows nightly. And don’t forget to tip your bartenders and waiters on the way out. Drive safely everyone. _pcubed exits, stage right_ ---
**Author:** ![Lemur866](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lemur866/32/434_2.png) [@Lemur866](https://boards.straightdope.com/u/Lemur866)\ **Post date:** [May 22, 2001, 8:21pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/17 "2001-05-22T20:21:30Z")
Zenster you putz! You just treyfed your sandwich with that cheese! ---
**Author:** ![Billdo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/billdo/32/315_2.png) [@Billdo](https://boards.straightdope.com/u/Billdo)\ **Post date:** [May 22, 2001, 8:57pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/18 "2001-05-22T20:57:46Z")
Pluto, In your honor today’s lunch was a pastrami sandwich at my local kosher deli. It was eaten, as is only proper, on rye with mustard (or as the waitress calls for it from the kitchen, a pastrami), with pickles and cole slaw on the side. Cheese, of any sort, was for obvious reasons right out. Fortunately I had not seen any of the mayonnaise discussion before I went for lunch, or else I would not have been able to enjoy my sandwich with that discusting concept in my mind. I must admit that I drank coffee, rather than the official approved beverage, Dr. Brown’s Celray (or for the paradoxically calorie conscious among us, diet Celray). That all being said, I think that you err in describing pastrami or corned beef as “The Most Sensual of the Salted, Cured Meats.” You neglect the meat that is most sensual in multiple senses – tounge. I don’t know if those of you west of the Mississippi (or indeed west of the Hudson) get much chance to sample tounge, but if you get the opportunity, give it a try. The fact that this lovely sliced meat you are eating was once part of a long, sloppy beef tounge just adds to its sensuality. P.S. Jill, if I knew that cured meat was the way to your heart, I would have slipped you the tounge long ago. ---
**Author:** ![JillGat](https://avatars.discourse-cdn.com/v4/letter/j/9fc29f/32.png) [@JillGat](https://boards.straightdope.com/u/JillGat)\ **Post date:** [May 22, 2001, 9:38pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/19 "2001-05-22T21:38:43Z")
[[We have certain names here in New York City for people who eat their pastrami with mayonnaise.]] [[It’s swiss cheese damm’it - imported - none of that alpine lace low taste crap - and not melted on - just placed on top cold when you are ready to eat it.]] ``` [[Frankly, I'll stick with Vernors.]] ``` So my fiance is colorful and has a mind of his own. It’s why I love him so. - Jill ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [May 22, 2001, 10:04pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/20 "2001-05-22T22:04:25Z")
Ehhhh, you should dump 'im and marry **Billdo** instead. Go back and read his post again. Now HE ate that sandwich CORRECTLY. That’s very important in a Life Partner. [Next page](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165.md?page=2)