Pastrami is descended from another form of this ancient jerky, known as basturma. The 14th-century Ottomans pressed their slices of fish and meat to extract any moisture, rubbed them with a fenugreek-heavy mixture of spices, and left them to air-dry. The preserved protein was especially useful sustenance for Ottoman army troops marching long distances. When the troops and their jerky eventually reached the Balkans, the Romanian Jews of the area adopted the preservation method and added their own local spices; the altered concoction was commonly referred to as pastrama (though other spellings and pronunciations, such as pastirma and pastromaabounded).
PASTRAMI on RYE
Modern delis all use the same general process for their pastrami: start with brine-cured beef, rub it down with red wine vinegar, add a centuries-old secret family spice mixture (which may include any and all of the following: peppercorns, allspice, bay leaves, cinnamon, cloves, coriander, ginger, juniper berries, garlic, red pepper flakes, mustard seed, cardamom, and onion), optionally dry-cure for up to two weeks, smoke for seven hours, and braise or steam.
The pastrami sandwich is famous for this particularly staunch proscription, like a chef's tasting menu that stipulates "no substitutions": cheese, barbecue sauce, gravy, white bread, lettuce, tomato, and most importantly, mayo, are not acceptable on a pastrami sandwich.
A black-and-white cookie, half-and-half cookie, or half-moon cookie is a round cookieiced or frosted on one half with vanilla and on the other with chocolate. In the German language they are called Amerikaner. There are regional differences: strictly, a black-and-white cookie is flat, has fondant icing on a shortbread base, and is common in New York City, while a half-moon cookie is slightly dome-shaped, has frosting on a cake base, and is common in Central New York. Often one side is frosted higher than the other. Black-and-white cookies may also be found with frosting instead of fondant.
The origin of the black-and-white cookie in New York City is commonly traced to Glaser's Bake Shop in Yorkville, founded in 1902 by Bavarian immigrants. The black-and-white cookie was among the original recipes used by the bakery. Half-moon cookies, however, can be traced to Hemstrought's Bakery in Utica, New York, around 1925. The relationship between the two origins is murky; it is likely that both recipes share a common German root, although the origin and name of Amerikaner in Germany is also unclear. Purported explanations include a corruption of the word Ammoniumhydrogencarbonat (ammonium bicarbonate, a leavening agent), or that the cookie was (re)introduced to Germany by American GIs in the 1950s. German Amerikaner are often frosted entirely with vanilla. In the former East Germany, due to anti-American sentiment, the name Ammonplätzchen (Ammonia cookies) was used.
Black-and-white cookies are mentioned twice on Seinfeld, set in New York City. In the episode "The Dinner Party", Jerry eats a black-and-white cookie while waiting in a bakery with Elaine. He uses the cookie as a metaphor for racial harmony and that people should "Look to the cookie!"
Also in reference to for racial harmony, Barack Obama dubbed them Unity Cookies when visiting a deli in Hollywood, Florida in 2008. ....
BEST POTATO SALAD EVER “It’s Badass!” Man, there’s nothing quite like Potato Salad, I just love it. I love it so much that when my Dad would take us to a diner to get Cheeseburgers, I’d always ask if I could get Potato Salad instead of the Fries. They’d always oblige me and I was always happy eating my Burger with Potato Salad instead of French Fries, with my Coca-Cola. “Ah, the good old days.” This Potato Salad is really awesome with some Ribs or Barbecued Chicken. The contrast of the hot Chicken and its tangy Barbecue Sauce is awesome against the cool coldness of the mayonnaise dressed potatoes with scallions and the seasoning is one of the World’s most underrated culinary pairings of all. Well, you’re reading this and you know of this little secret, so go ahead and give it a try, you’ll be glad you did, it’s friggin awesome and this is The Best Potato Salad Ever! Tell all your friends! INGREDIENTS : 6 large Baking Potatoes 2 Celery stalks, washed 6 Scallions, washed, dried and chopped 4 hard Boiled Eggs, peeled 2 tablespoons White Vinegar 1 & ¾ cups Real Mayonnaise 1 tablespoon Mustard, ¾ teaspoon Celery Seed ½ teaspoon each of Kosher Salt & Black Pepper ½ teaspoon Sweet Paprika Peel the potatoes and cut into quarters. Place the potatoes in a pot and fill with water. Put 1 teaspoon of Salt in the water and cook potatoes with the water boiling until the potatoes when pierced with a fork are tender to the touch, about 12-14 minutes. Once cooked, drain the potatoes in a colander, shake off excess water and let sit in the colander to cool for 15 minutes. Once the potatoes have cooled, dice into large diced pieces and place in a large glass or ceramic mixing bowl. Add the vinegar to the bowl and mix with the potatoes, and let the potatoes marinate in the vinegar for 10 minutes. Add the Salt, Black Pepper, and Celery Seeds to the bowl and mix. Chop the Hard Boiled Eggs, add to the bowl and mix with potatoes. Add the Mustard and Scallions and mix. Add the Mayonnaise and mix to fully incorporated. Sprinkle the Paprika over the Potato Salad, cover with plastic wrap and chill in the refrigerator for a at least 1 hour before serving. Serve with Burgers, Barbecued Chicken or Ribs, with sandwiches or whatever you like.
; This Recipe was Excerpted from The BADASS COOKBOOK and is Compliments from Author Daniel Bellino Zwicke ...