User profile
Status:
Name: David Sax
Nickname: David Sax
Member since: 2007-01-26 15:43:50
Website URL: http://www.savethedeli.com
About me:
Name: David Sax
Nickname: David Sax
Member since: 2007-01-26 15:43:50
Website URL: http://www.savethedeli.com
About me:
Tribute to a Deli Lover
May 24th, 2011 at 10:03 amGod bless you Caplansky.
Oy, Obama (see correction in next post)
August 21st, 2010 at 6:53 amThis is David here. I made a mistake Mayogate is overblown. The mayo sandwich was for his companion, a nice goyish congressman.
Jelvis is hitting the road and a little video from Toronto
October 26th, 2009 at 12:30 pmDave Gelberman was invited, but wasn’t able to attend.
Exclusive Excerpt from "Save the Deli" in the National Post
October 23rd, 2009 at 9:00 amactually MBB, you are dead wrong about pastrami not being smoked. the process is exactly the same as smoked meat.
Jewcy Blog Post #2 "A Near-Death Sandwich"
October 16th, 2009 at 8:59 amthis is both the funniest and most disturbing comment i’ve ever seen on here.
Atlantic Food Blog #4 "The Search for Real Rye"
October 9th, 2009 at 6:45 amThis is David here, with additional info to add. I haven’t given enough credit to Al Langer for his contribution to Double Baked Rye history.
As Norm Langer just wrote me:
“My Dad started double baking the rye bread when he opened Langer’s in 1947. (350 degree oven for approximately 30 minutes). He started it because the Deli he opened in Palm Springs in the early 40s did not have a Jewish Bakery. It was 80-85% baked. He had the bread brought in by Greyhound bus.”
So there you go…the West Coast rye maven. May he and Jack Goldman be baking toasty ryes in heaven.
Sam Brummer: The Meaning of Mentch
October 1st, 2009 at 2:04 pmActually jhersh, if you consult Michael Wex, the foremost Yiddish expert, that’s the correct spelling.
Atlantic Food Blog #1 "At Delis, the Rosh Hashana Rush"
September 16th, 2009 at 6:29 ami’ve never heard of a cholent kugel. traditionally it’s matzo meal, schmaltz, and some mushed veggies (carrots, onions) stuffed into a cow’s intestinal casing.
Deli Masters closes in Queens
July 31st, 2009 at 6:03 amScott,
I too live in the Slope and pray for deli. However I have good information that a Montreal style restaurant called Mile end is opening in Carol Gardens shortly. The owner told me he’ll be curing his own smoked meat and pickles…so hope is alive for us brownstone deli lovers. And our precious stroller babies.
David
USA Today "Pastrami gets its day in the sun"
July 7th, 2009 at 11:44 amThe title of the book says the “Search for Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen”…but in some places it’s wonderful pumpernickel, sublime corned beef, and killer rugelach. Kaufman’s in Skokie is where you’ll get that.
Pre-Order the Book!
July 5th, 2009 at 9:16 amI promise anyone that buys a book, whether pre-ordred, or in the store, that I’ll sign it for them at any event, any time, anywhere. Once you see my handwriting, you’ll realize the shanda.
"The Nosher's Guide to Salami" in Jewish Living
June 8th, 2009 at 1:40 pmAny kosher salami will still be safe to hang this way. I really love the one’s from Empire National, in Brooklyn. They also do a garlic “Russian” one that’s to die for.
Jeff Simon: Deli dearth strikes a hungry chord
June 5th, 2009 at 4:53 pmKeep politics off this site, unless it’s deli related.
Feliz Cinco de Mayo (hold the mayo)
May 6th, 2009 at 6:09 amYou are right Deliinmybelli, ” The holiday commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862″
I stand corrected. Lo siento.
Are you ready for Save the Deli?
April 3rd, 2009 at 6:03 amRight now the book’s slated for a US/Canada release, but I’m sure it’ll be out in the UK sometime. You could probably order it online.