For dinner this evening I ate a pastrami sandwich. It wasn't on rye, but it did have Swiss cheese. I don't know why I ordered such a large one, I was full with just half of it. Afterwards I wondered, just what exactly did I eat? I mean, was it beef, pork, veal. . . Kitty didn't know either, so it was a trip to the Internet.
Pastrami is an eastern European recipe. Originally it probably was veal, but today could as easily be pork or beef. In the United States, it's almost always beef, though recently a turkey pastrami has been marketed.
Given it's March, Kitty's favorite month, Kitty wondered about the difference between corned beef and pastrami. The following excerpts are from the Wikipedia articles. See if you can identify which is which.
is a popular deli meat made from (chiefly red) meat. The raw meat is salted (infused in a thick brine), then dried, seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil) and smoked. In the United Kingdom and United States beef is used and the meat is boiled after the salting stage.
is beef that is first pickled in brine and then cooked by boiling. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.
Pretty similar processes, the single difference is that one is dried and smoked, but that's not always the way it's produced in the United States. The corned beef article states that a smoked corned beef is called a pastrami!
Of interest in the article about corned beef was the description of the origin of the name. "Corn" refers to a coarse salt used in the brine. The salt comes from a process developed around 700 A.D., a process that greatly increased the amount of salt that could rapidly be produced.
And just to be thorough. . . Pastrami is derivative from a Romanian verb meaing "to preserve, to keep." The word pastrami has been traced to a Jewish store in New York City in 1887.
So now we know, and can wonder about something else tomorrow.