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.
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.
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?
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).
Just a slight difficulty with the lenguage.
Maybe Billdo just burned his tounge.
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 by not containing any grammatical errors or misspellings?)
** :::THUD::: **
s Okayy; itZ jusT a miLd concusssiuN.
Sorry, Billdo, I tried to resist but after the third tounge I couldn’t help myself.
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.
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
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.
That Billdo, always on the razor’s edge of the hipcurve!
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/
'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).
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.
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:
If your sandwich needs mayonnaise, it wasn’t much of a sandwich to begin with.
There are places in Seattle to get a decent pastrami on rye but the Boeing cafeteria isn’t one of them.
Hi Opal!
Okay, I know this is more than two points but Douglas Adams is dead and someone has to carry on.
Another question: Doesn’t a Reuben sandwich have thousand island dressing on it?
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.
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?
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
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
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.
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.