For me, living in Vegas, coming into town on the 15, and usually staying around mid-city or thereabouts, it’s Brent’s that’s too much of a schlep – so much so that we haven’t made it there yet. Maybe someday if we’re going up the 101 anyway. As for the meat quantity, Langer’s has enough meat, and I prefer their more even distribution, as opposed to the traditional deli-style pile-up.
@Chowseeker1999
It is indeed excellent hash – some of the best I’ve had. Not a fan of the large-chunk variety.
BTW, my vote is for the original pastrami/mustard/rye. I don’t even like coleslaw.
Its really good. They have a mail order version, https://www.zingermans.com/Product.aspx?ProductID=G-SHE-DLXR, which goes on sale at unpredictable intervals. When it does I send it to ebeth without letting her know ahead of time. One of the perks of having a wonderful daughter.
I think all of the delis that I’ve been to in recent years put much less meat on a sandwich than the “old” days.
Go early on a Saturday when the traffic is light and just order the pastrami on rye w/ mustard. Worth the schlep and get some more pastrami and bread to go for when you get back home and you’re hungry from sitting in traffic.
Key word there is “early”, of course. I showed up one Saturday on the way out of town – IIRC it was 7:30 or 8. By the time I left, there were 30 people outside in line. I too, always take a pound or two home, along with a loaf of rye.
Has anybody found a way to recreate the crust from the double baking? I tried to bake in toaster oven but didn’t get the same results. I feel like the trick is to bake a whole loaf uncut then cut to order. But that doesn’t work since the loafs are pre-sliced.
If you do have a method to successfully recreate the crust can you provide
Must rebake whole uncut loaf for crusty crust and fluffy interior. If sliced, the exposed interior will dry and toast the same as the crust.
An uncut half loaf would work rebaked exposed interior down. It would require discarding (aka eating with butter and sea salt) the face down first slice.
We’ve done that on numerous occasions. Super easy and very reliable. We’ve started requesting our pastrami be “lean”, as we previously found ourselves trimming off excess fat anyway. The “lean” has a perfect amount of fat, for us anyway. I wouldn’t go so far as requesting “extra lean” though.
See his recent post (don’t know how to link a post here) he is spot on.
And I agree with him, that Fred’s probably does not bake their loves for Langers as long as they normally do, to make the double bake more of a deep crunchy brown versus burnt
