Friday, August 29, 2008
Roumanian pastrami
Of course, the word comes from the Romanian pastramă. This is a dish usually made out of salty, cured berbec (as in BBQ), or mutton. One can also grill pastrama (on the BBQ). I'm getting hungry.
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5 comments:
If pastrami is of Romanian origin, I stand chastened. Pastrami is such a masterpiece that this would move the centroid of good cooking East a good distance.
I would like to know if in Romania it is possible to find pastrami as good as at Katz's.
Coanda moved to Paris before making a halfass attempt at a jet. Perhaps equally, the real Romanian contribution to pastrami technology was "heat + meat + water".
Actually, real Romanian pastrami tastes very different from what passes for it in the US. Tell you the truth, I haven't tasted it in a long time, but from what I remember it can be delicious, if done just right. I gotta look into it. BTW, what I was saying is that it goes very well with "young wine". Have any you guys tasted that? You just ferment the grapes for a few days (or weeks), and drink it before it settles. It's a cross between grape juice and wine, very tasty if caught at the right moment. The sweetness and slight tanginess go very well with the salty, a bit hard to chew pastrami, especially when outside on a cool terrace in bright October sunshine.
Sounds lovely. Young wine? Isn't that must? Never had it.
Ah so I have had Must. Just never knew it was called that before. Really should have spent more time studying vinology in my misspent youth.
Yes, that's right: it's called must. How did you figure that one out, JJ? Your clicking-on-things prowess seems to have gone up lately. The excitement over that boob getting on Mac's ticket?
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