In NYC delis a "Reuben" made with pastrami is more properly called a
"Rachael" or "Rachel". But asking for a Racheal outside of the city is
most likely to draw a blank stare. But I have occasionally seen them on
the menu in places as far west as Las Vegas. Wikipedia notes several
local variants. <http://en.wikipedia.org/wiki/Reuben_sandwich>
Chuck Norcutt
Moose wrote:
> Jez Cunningham wrote:
>> Mmm - sounds good - wish I could get decent pastrami and sourdough bread
>> here for my Reubens...
>>
> Now, now. A classic Reuben is made with corned beef. And I generally
> prefer it that way.
>
> Now there is this bar in a small town in Maine that makes a rueben with
> home made cole slaw instead of sauerkraut, marble rye on a pannini
> grill. Very tasty (Eet smakelijk! ?) The great beer doesn't hurt, either.
>
> Not on the way to anywhere, and the friend who used to live there moved
> to Virginia, but we found our way there again last year.
>
> Moose
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