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Wanke Cook’ink & Pastrami Deli:Pastrami Ramen workshops!

Freelancer cooker, delighted by USA and it’s Far East-like pornfood, always original, asian cuisine passionate, never into getting shortcuts, a dreamer, Chef responsible for WANKE COOK’INK project… Who are we talking about? Introducing Daniel Wanke with whom we will be leading Wanke Cook’ink & Pastrami Deli:Pastrami Ramen workshops! The workshops will take a day on 26th of August at 4pm.

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Rye toasts with pastrami, carrot salsa and corn salad

Despite our affection for traditional forms of pastrami serving we’ve been recently testing and experimenting with brand new varieties of dishes with it. Chatting with and meeting culinary bloggers & chefs, we are getting inspired by those lovely people and we strengthen our belief that it’s only up to our imagination to have new ways to serve our pastrami. And since its top quality product, it’s not difficult at all to come up with new…

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Our pastrami production – photostory

Over six months of experiments, tests, tastes and discussions… A few hundreds of beef brisket, tens of kilograms of herbs and spices… Weeks of curing and smoking… And then we could say we got what we wanted to – the taste and flavour of an original American beef pastrami! Below you’ll see a few photos from the production process of our pastrami. What an adventure!

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Steaming Pastrami – Steam or Muerte!

In relation to your questions, the feedback we receive from restaurant owners serving pastrami and our own tests and experiments, we’ve decided to write a few words more on the theme of serving our delicacy hot. It’s not that I want to discourage you from eating pastrami cold, but I would like to emphasise once again that a sandwich with a warm and steamed brisket of smoked beef is a delicacy like no other in…

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Pastrami Hash – A Dish For Any Time Of Day

Hash – a word in English which means useless, unnecessary. However, in the culinary world it is usually the name of dishes consisting of chopped meat, potatoes and vegetables. It’s great because of its taste and also because it doesn’t take much time to prepare. The main component of this dish is prepared meat (in our case pastrami). The following recipe should not be used precisely, since you can or even should use the leftovers…

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A Commitment To Tradition – Where It All Began …

Remember the movie ‘When Harry Met Sally’ with the famous scene where Meg goes orgasmic in a restaurant while eating a sandwich? This restaurant is Katz’s Delicatessen, at the corner of East Houston and Ludlow in New York, a place which serves the best pastrami sandwiches. Out pastrami creates the effect of longing for this memorable taste. It’s a taste that has over 100 years of tradition.

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Corned Beef v Pastrami

Many people who buy a reuben sandwich in the United States say that it is not served with served with pastrami but with corned beef. To some extent this is true because there are many places in the US where reuben sandwiches are served in two ways, with corned beef or pastrami. The Irish are especially big eaters of corned beef and eating it on St. Patrick’s Day is somehow the duty of every citizen…

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