« Food & Drinks

Asian-Jewish Fusion Has Delicious Potential

by Jeff Flynt

What's the latest buzz in the kitchen of Chinese restaurants and others looking for the next big fusion cuisine?

Why pastrami of course!

First of all, if you've never had pastrami (and I mean the good New York deli kind) then shame on you. Second, if you don't like pastrami, there's something wrong with your taste buds. I suggest you get them checked out by someone with a Ph.D. on the wall.

Quick definition - Pastrami is a beef brisket which has been brined, partly dried, seasoned well, smoked and then steamed. 

In other words, it's not a quick and easy prep. But if you're motivated to try it yourself, here's a way to do it well.

Back to the issue at hand. Amazing 66 in New York's Chinatown has a Pastrami Shrimp Fried Rice. How about a "Deli Ramen" at Brooklyn's Dassara, featuring matzo balls and pastrami. Even the famed Katz's Delicatessen in NYC has a Pastrami Egg Roll.

The idea is simple...pastrami is a wonderful meat dish. Paired with Asian favorites, it should make sense. At least in the "why didn't I think of that" vain.

I would suggest finding your own Pastrami (not recommended from the local grocery store deli counter) and making homemade Pastrami Egg Rolls.

Your taste buds will thank me.

(Photo above courtesy of: Stilfehler/Wikimedia Commons).