# 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:** 2
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [May 22, 2001, 10:14pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/21 "2001-05-22T22:14:22Z")
> [@](#): > > \*Originally posted by Billdo \* > **The fact that this lovely sliced meat you are eating was once part of a long, sloppy beef tounge just adds to its sensuality.** Well, I was trying to figure out what _tounge_ was, so I did a web search. As it turns out, apparently only frogs have [tounges](http://www.snopes2.com/humor/misxlate/tounge.htm). Beeves on the other hand have _tongues_. Edith Bunker: I made Archie a tongue sandwich, but he didn’t want it. He said he wasn’t eating anything that had been in a cow’s mouth. So I gave him a couple of hard-boiled eggs instead. ---
**Author:** ![yabob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yabob/32/2821_2.png) [@yabob](https://boards.straightdope.com/u/yabob)\ **Post date:** [May 22, 2001, 10:18pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/22 "2001-05-22T22:18:11Z")
Mayo on ANYTHING is bad enough, but mayo on a pastrami borders on the sacreligious. dark rye - check. mustard - check. cheese - swiss or provolone. Cheddar is a fine cheese, it just doesn’t fit this context. With some sauerkraut it becomes a variant of a reuben (which may be made with corned beef as well). Still delicious. Vernor’s is fine, but I’m going to be new wave and radical and suggest Jones Vanilla Cola. Tradition is all very well, but that stuff is good. Capicola, anybody? ---
**Author:** ![bughunter](https://avatars.discourse-cdn.com/v4/letter/b/aeb1de/32.png) [@bughunter](https://boards.straightdope.com/u/bughunter)\ **Post date:** [May 22, 2001, 10:21pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/23 "2001-05-22T22:21:57Z")
Well, I was introduced to Pastrami served in the aforementioned NYC style, and it’s indeed heavenly, but… Here on the Left Coast, “a Pastrami” is thin sliced pastrami, steeped in hot brine, and piled perversely high on a french roll with lots of yellow mustard and dill slices. A completely different animal, for sure, and equally sublime. Serve with chili cheese fries and unsweetened iced tea. If you want it any other way you have to go to a place that bills itself as an “authentic NY Style Deli” (which are sadly scarce). ---
**Author:** ![yabob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yabob/32/2821_2.png) [@yabob](https://boards.straightdope.com/u/yabob)\ **Post date:** [May 22, 2001, 10:26pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/24 "2001-05-22T22:26:36Z")
> [@](#): > > Well, I was trying to figure out what tounge was, so I did a web search. As it turns out, apparently only frogs have tounges. > > Beeves on the other hand have tongues. Just a slight difficulty with the lenguage. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [May 22, 2001, 10:41pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/25 "2001-05-22T22:41:00Z")
> [@](#): > > \*Originally posted by Billdo \* > \*\*I must admit that I drank coffee, > \*\* Maybe Billdo just burned his tounge. ---
**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 23, 2001, 12:53am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/26 "2001-05-23T00:53:37Z")
Fine, Colibri, see if you get any tongue (or tounge) from me. All I have to say to the all of you is: 😛 (Hey, did Colibri’s post actually beat [Gaudere’s Law](http://boards.straightdope.com/sdmb/showthread.php?threadid=41684) by not containing any grammatical errors or misspellings?) ---
**Author:** ![Shiva](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@Shiva](https://boards.straightdope.com/u/Shiva)\ **Post date:** [May 23, 2001, 1:03am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/27 "2001-05-23T01:03:44Z")
> [@](#): > > \*Originally posted by bughunter \* > \*\*french roll… yellow mustard… chili cheese fries… \*\* \*\* :::THUD::: \*\* s Okayy; itZ jusT a miLd concusssiuN. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [May 23, 2001, 10:09pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/28 "2001-05-23T22:09:22Z")
> [@](#): > > \*Originally posted by Billdo \* > \*\*(Hey, did Colibri’s post actually beat [Gaudere’s Law](http://boards.straightdope.com/sdmb/showthread.php?threadid=41684) by not containing any grammatical errors or misspellings?) \*\* 😛 😃 Sorry, Billdo, I tried to resist but after the third _tounge_ I couldn’t help myself. ---
**Author:** ![Sue\_Duhnym](https://avatars.discourse-cdn.com/v4/letter/s/91b2a8/32.png) [@Sue\_Duhnym](https://boards.straightdope.com/u/Sue_Duhnym)\ **Post date:** [May 23, 2001, 10:54pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/29 "2001-05-23T22:54:12Z")
I understand why no mayo _::hurl::_, but why no cheese? Is it a kosher thing? I love Vernor’s, being from MI, but WTF is **Celray**? I apparently have a lot to learn before I move there. ---
**Author:** ![JillGat](https://avatars.discourse-cdn.com/v4/letter/j/9fc29f/32.png) [@JillGat](https://boards.straightdope.com/u/JillGat)\ **Post date:** [May 23, 2001, 11:50pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/30 "2001-05-23T23:50:04Z")
Okay, granted I would balk at tomato sauce being added to red chile sauce, but this whole cured meat thing is outside my area of expertise. I just think all this you’re describing sounds good, mayo or no. Sue me. - Jill ---
**Author:** ![elelle](https://avatars.discourse-cdn.com/v4/letter/e/f0a364/32.png) [@elelle](https://boards.straightdope.com/u/elelle)\ **Post date:** [May 23, 2001, 11:58pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/31 "2001-05-23T23:58:10Z")
I think that Billdo was bein’ the suave New Yawker and slyly alluding to the new club craze,_Tounge_ music. Apparently, it’s a style of 70’s lounge music featuring tongue piercings. I’m down in the South,and Tounge is way under the mainstream radar, but here’s an internet clue: [http://www.positive.org/LetsTalk/Read/50416.html](http://www.positive.org/LetsTalk/Read/50416.html). That Billdo, always on the razor’s edge of the hipcurve! ---
**Author:** ![yabob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yabob/32/2821_2.png) [@yabob](https://boards.straightdope.com/u/yabob)\ **Post date:** [May 24, 2001, 12:28am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/32 "2001-05-24T00:28:18Z")
> [@](#): > > \*Originally posted by Sue Duhnym \* > \*\*I understand why no mayo _::hurl::_, but why no cheese? Is it a kosher thing? > > I love Vernor’s, being from MI, but WTF is **Celray**? > > I apparently have a lot to learn before I move there. > > \*\* Cel-ray is an acquired taste I never acquired. I agree with the bevnet review on that one. Bleh: [http://www.bevnet.com/reviews/drbrowns/](http://www.bevnet.com/reviews/drbrowns/) 'course I don’t care for egg creams either. You New Yawkers do some things right, but not all the beverage variants, pizza (I prefer Chicago style) or clam chowder (RED clam chowder is gross). ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [May 24, 2001, 6:12am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/33 "2001-05-24T06:12:52Z")
> [@](#): > > \*Originally posted by Sue Duhnym \* > **…but why no cheese? Is it a kosher thing?..** Can’t serve the animal with its mother’s milk, or its own milk or whatever they call Kosher dietary law and trivial little subjects like that in Nooh Yawk. And, yeah, a mild provolone might be preferable to sharp cheddar. PS: Thanks for the pick-me-up flirt, **Jill**. ---
**Author:** ![pluto](https://avatars.discourse-cdn.com/v4/letter/p/f08c70/32.png) [@pluto](https://boards.straightdope.com/u/pluto)\ **Post date:** [May 24, 2001, 6:17am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/34 "2001-05-24T06:17:41Z")
So how come when I try to start a post that will get a lot of replies it shrivels up and dies, but when I just throw out a question because I’m too lazy to look up the answer it gets legs? I have two points to add to the discussion: 1. If your sandwich needs mayonnaise, it wasn’t much of a sandwich to begin with. 2. There are places in Seattle to get a decent pastrami on rye but the Boeing cafeteria isn’t one of them. 3. Hi Opal! 4. Okay, I know this is more than two points but Douglas Adams is dead and someone has to carry on. 5. Another question: Doesn’t a Reuben sandwich have thousand island dressing on it? ---
**Author:** ![pluto](https://avatars.discourse-cdn.com/v4/letter/p/f08c70/32.png) [@pluto](https://boards.straightdope.com/u/pluto)\ **Post date:** [May 24, 2001, 6:18am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/35 "2001-05-24T06:18:51Z")
1. And a Reuben = corned beef, not pastrami, right? ---
**Author:** ![JillGat](https://avatars.discourse-cdn.com/v4/letter/j/9fc29f/32.png) [@JillGat](https://boards.straightdope.com/u/JillGat)\ **Post date:** [May 24, 2001, 6:34am UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/36 "2001-05-24T06:34:46Z")
I had a friend from somewhere out there in the East once who used to order a sandwich with Russian dressing on it. Man, was that good. My favorite sandwich: hummus (with lots of garlic) cucumber slices pine nuts red onions that have been marinated in red wine vinegar a little drizzled olive oil on toasted sourdough bread. ---
**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 24, 2001, 12:24pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/37 "2001-05-24T12:24:00Z")
Yep, Russian dressing is an acceptable sandwich condiment. And your hummus sandwich sounds great, but isn’t it a bit off topic in a cured meats thread? ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [May 24, 2001, 12:54pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/38 "2001-05-24T12:54:14Z")
> [@](#): > > \*Originally posted by GaryM \* > \*\*Pastrami and Corned beef sandwiches deserve Dr. Brown’s Celray Tonic as the only suitable drink. \*\* You misspelled “Dr. Brown’s Cream Soda”. The way you spelled it, it seemed that you were recommending some sort of horrible celery drink. 😃 And for really good Pastrami, sorry Zen, I have to disagree (respectfully, of course). Your sammich is fine for so-so Pastrami, but for the really, REALLY good stuff: Light Rye a little mustard lots of pastrami a piece or two of the leafy part of a romaine leaf Light Rye Good Pastrami is like good steak. You don’t want all sorts of stuff which would deteract from the wonderfulness of the pastrami. YMMV Fenris ---
**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 24, 2001, 3:48pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/39 "2001-05-24T15:48:47Z")
> [@](#): > > \*Originally posted by pluto \* > > 1. If your sandwich needs mayonnaise, it wasn’t much of a sandwich to begin with. > \ > 2. Another question: Doesn’t a Reuben sandwich have thousand island dressing on it? Re: # 1 - The same _could_ be said for mustard. a really good hunk of dead animal carcass should be able to stand on its own merits. Re: # 5 - First, just for giggles, look at what James Beard had to say on the subject of Reubens over at [Epicurious.com](http://www.epicurious.com/run/recipe/view?id=20019) Second, around here, (Portland), a Reuben consists of corned beef and sauerkraut on light rye with 1000 island dressing. Although I personally think Russian dressing would be better, the resultant mess is actually quite tasty. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [May 24, 2001, 7:38pm UTC](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165/40 "2001-05-24T19:38:57Z")
Illogic abounds. The so-called sandwich experts claim that mayonaise is an abomination on a sandwich. I shudder to think what their reaction would be to ketchup. However, Russian or Thousand Island dressing is considered acceptable, or even encouraged. Folks, what do you think Russian dressing is? It’s ketchup and mayonaise. Thousand Island is the same, but with pickle relish as well. You’re all just parroting what all the other “cultured” folks are saying, instead of just trying the thing and seeing what tastes good. Mayonaise, for instance, tastes good on cured meats, with or without ketchup mixed in. Certainly, a good piece of meat doesn’t need condiments. That doesn’t mean that it can’t be improved by them. [Previous page](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165.md?page=1) [Next page](https://boards.straightdope.com/t/the-most-sensual-of-the-salted-cured-meats/66165.md?page=3)