pastrami ethics
by anzya
A friend asked me the other day if I knew where to buy good pastrami in Melbourne. I had to answer that I wasn’t quite sure I knew what pastrami was, let alone where to buy it. I didn’t know if I’d ever eaten it. In fact, my friend’s innocent question provoked a string of my own questions: Do we even have pastrami in Australia? Do I only know about it from Seinfeld? Is smoked brisket the same as pastrami? Cos I know where my bubba buys her smoked brisket… What’s so Jewish about pastrami anyway?
I still haven’t got all those pastrami questions answered. But I did read this great article in the NY times (thanks for the link, Bec!) which explores a whole lot of fascinating questions about Jewish food and food traditions, the American Jewish deli and, of course, pastrami.
It’s a well worthy read for those who think about food as much as I do. There are also some fantastic quotes in here from deli owner and Jewish foodies (joodies, perhaps?) . Some which will make you laugh – “I had no idea how much mustard people eat in New York” – and others, make you cringe – “When I go to a deli, it’s because I don’t want to think about local or sustainable or fattening.” And it’s filled with fascinating facts about the history, sustainability and reality of Jewish food, such as in this little excerpt:
By today’s standards, the classic deli’s food is strikingly unhealthful, its vast menu financially unmanageable and its ingredients no longer in tune with the seasonal products of local farmers. Too many shortcuts are taken: sourdough bread instead of rye, prepared blintzes, lax lox.
“Jewish cooks weren’t immune to what happened to food after World War II,” Mr. Sax said. “The powders and jars, convenience food — all of that helped lower the standard.”
In the 1950s, when postwar wealth and a push for assimilation carried many Jews into American suburbs, Jewish food became less distinct: the delis grew bigger and more ornate, and so did the sandwiches. The authentic delis that were left behind in cities often had to adapt; most of them, he said, have now closed.
Mr. Bernamoff, his eyes burning with the fervor of a new deli convert (he is 27 and has never worked in a restaurant before), said that “there is no excuse for a lot of what is served as deli now.”
“When I see tourists going into Katz’s, I feel a kind of rage,” he continued. “This is the food of my people, and places like that are turning it into a joke.”
(Later, in a calmer frame of mind, Mr. Bernamoff allowed that the pastrami at Katz’s is “pretty good.”)
And there is even, thank hashem, a definition of pastrami in there: “a Romanian-Jewish-American hybrid of barbecue, basturma (Turkish dried, spiced meat) and corned beef”.
If you’re interested in the history, decline and mini-revival of delis, David Sax (who was quoted in that article) wrote a wonderful book recently entitled ‘Save the Deli’ where he tours the US/Canada and Europe to find out where the deli is at today. He’s also got a blog, savethedeli.com. (He also answers all your pastrami questions, you’ll become an expert). He also goes into detail about some of the progressive delis that have popped up in weird places like Boulder, Colorado. Like Sax, I don’t like the denigration of places like Katz’s, which is 100+ year old institution. Sure it’s full of tourists, but they still make amazing pastrami, just like 2nd Ave Deli and others that have become tourist traps.
Oh, and I’m convinced that there isn’t good pastrami in Melbourne, especially as it’s served as a cold cut here, very different to the way American-Jewish delis do it. (mmm… pastrami)…
Ah thanks for that insight! I was pretty inspired by a lot of ideas in that article, especially the enviro-conscious alternatives to traditional deli food raised , so I might have to find me a copy of Sax’s book. On the one hand, the idea of celebrating pastrami as something essentially, or even mostly jewish, does worry me, when (as the article points out) it’s made from just a tiny part of a big animal… On the other hand (I feel a bit like Topol here…) I’ve been to Katz’s only once, and it was when I visited new york waay back in my ascetic vegetarian days. And now you’re saying I can’t find this delicious pastrami thing anywhere in Melbourne? Gaaah. Huge huge Fail.
Great article, I love everything Pastrami, and it’s always good to read more about it!
I am desperate to find a Pastrami Bagel in Melbourne, I keep asking Glick’s bakery on Flinders Lane and they look at me with blank eyes. I have had the privilege of tasting Katz’s legendary pastrami bagel in NY – and ever since I’ve had an unitchable itch in my home town of Melbourne.
Any leads or reported sightings in Melbourne would be appreciated! I’ll even try bad pastrami!
I too am from smelbs, and haven’t been able to find pastrami (a couple of doors down from glicks in balaclava there is a place, but it hasn’t been ready each time I have gone in), but I was in darwin and alice springs recently and without looking found places selling pastrami. this was really weird.
Flushed with the success of actually finding pastrami in Melbourne I thought I’d hunt around the internet for BETTER pastrami in Melbourne and came across your comments. I just wanted to let you know I have bought pastrami at Granite Deli at Chadstone Shopping Centre and also at Coles Deli Counter. The pastrami from Granite was better than the pastrami at Coles but neither are as good as the pastrami I’ve had in Massachusetts. I’ve been attempting, rather pathetically to emulate the Reuben but not having a lot of luck. So far I’ve only been able to find canned sauerkraut.
I’ve been attempting feebly to make a Reuben and failing dismally but I have managed to buy pastrami from Granite Deli at Chadstone Shopping Centre and also you can buy it at the Deli counter at Coles. You usually have to ask them to slice it for you. Well ok. So far I’ve bought it from the Coles Deli at the Chadstone and the Sandown stores.
Anyway the pastrami from Granite wasn’t bad, the pastrami from Coles is ok. Neither of them hold a candle to the stuff my sister in law to be gets for us in Massachusetts but it’ll have to do. I’m actually having a harder time trying to find decent sauerkraut. The canned stuff is not great at all.
I buy pastrami from Applewoods deli in Ringwood. Beautiful and delicious!
Not cheap but definately worth it.
Hey, You have a nice blog here.
I don’t know how pastrami tastes like but I naturally had lots of pastirma in my life and still having it with great joy even though they don’t quite taste like the ones back in Turkey. You can get the Turkish variety from supermarkets in the North of the Melbourne. Freshplus springs to mind first as they have several branches.
They say Turkish horseman kept some marinated meat between the horse and it’s saddle so that it would get pressed and cured, hence the name: Pastirma, variant of Bastirma (pressed) in Turkish).
Cheers
Thanks, that’s interesting! Will have to try some of that North Melbourne Turkish Pastirma 🙂
Thanks for all the Melbourne pastrami info and tips guys! Maybe I will have to write a follow up blog post to compare them all… don’t think we’ve done a taste-test on jewonthis before 🙂
I hear Solomon kosher butcher in Elsternwick sell an authentic pastrami it is so good!
I make really good pastrami and corned beef from australian wagyu beef right here in Sydney. We also make traditional sauerkraut and pickles. Drop me a line for info on shipping etc. tony@rubyandrach.com.au