Oh yeah.....u could make a meal outta these. Liked the joints that used to keep them right on the tables to munch all u wanted. Here u goChef Willie, seems like we both have the same vision. I've had pastrami at the famous delis in NYC and L.A. also. Now if I could just figure out how to make half sours...
Still, the best pastrami I've ever had is made by a somewhat reclusive guy here in my own town, called "Barney's". Nice guy, and his place has been written up locally several times, but he refuses to grant interviews to food columnists, and isn't a conversationalist behind the counter, either. He does the "au jus" treatment you described, an piles the meat high on hogie rolls. Dang, I've made myself hungry now; I guess I'll have to go get one.
Mike
http://www.ehow.com/how_4436294_half-sour-pickles.html
