Save the Deli

Formica Philosophy part 2

Deli is an opinionated love, shared by opinionated people.

How do you eat your sandwich?
On rye or onion roll?
With caraway or not?
Spicy mustard or plain yellow?
Fries or Latke?
Coke or Black Cherry?

Now you can argue to your heart’s content at the new Save the Deli Discussion board on Facebook.

Here’s a few tidbits from friends below:

“I once at a chopped liver sandwich at The Main and didn’t go to the bathroom for like 3 days because I wanted to keep it inside me. That is all.”
-Mitch Dermer

“Personally, I think it speaks volumes when a deli has only very limited menu offerings. It says to me that they only make a few things, but they make them well. No Rueben on the menu? This is a good thing. It tells me that the owner is proud of his meat and doesn’t believe it is warranted to muddle its deliciousness with cheese, sauerkraut, and Russian dressing.

Don’t get me wrong, I love Ruebens and other smorgasbord-type sandwiches with different combinations of meat, cheese, toppings, and condiments. Shoot, even put some French fries in there if you like – delicious! But if I am fortunate enough to find myself lunching in a quality deli, I always order one of two things – either a pile of smoked meat or a pile of corned beef, sliced thick and sandwiched between two slices of plain rye bread (no caraway seeds).

I’m a little particular in the manner in which I eat my deli. I pick up a half and take as big a bite as I can manage, right from the middle. This allows me to truly gauge the quality of the meat. Sometimes the meat is so succulent that I might decide to eat the entire sandwich this way – plain and simple. Otherwise, I might add just a touch of plain yellow or spicy brown mustard to punch it up a notch – or Nance’s Sharp and Creamy mustard if I am lucky enough to find a jar.

-Michael Mawas

Jump in and declare your passion for deli in the best way possible!

One Response to “Formica Philosophy part 2”

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