Late Night Snacks

Late Night snacks/Midnight snacks, whatever you may call them, i think they hold a special place in all of our hearts. Personally, At this point in my life i'm not allowed to cook during the night time, it upsets the people i live with - But i digress.

I'm here right now to share with you one of my all time favorite late night snacks, and although it may seem more than a little strange, like a lunch or dinner food perhaps, It is still my very favorite food to kill that bed time craving:

This is beautiful specimen is, obviously not mine (i wish) but it is a pretty amazing example of my favorite night time snack.

Because i've promised a little science, and in this post, being almost 3:30am, there will be very little science.

Back in those good ol' days before modern referigeration, It seemed a good idea to cure large portions of the meat, usually the tougher peices in course salt and spices over some fairly long periods of time. After that we're left with cored beef, and as if cored beef wasn't amazing enough as is, people decided to smoke it, leaving us with this wonderful treat we have in front of us.

Now everyone from every region has their own way of making a 'real' pastrami sandwich i'm sure. From the enormous one you see pictured in front of you, on rye, on a roll, with pickles, with mustard, with saurkraut, with coleslaw, to well, you name it. So let's just get down to mine

Henry's Late-Night Pastrami Sandwich

1 Large Handful Of Pastrami

1 Slice of Rye Bread (any kind will do)

1 Slice of Swiss Cheese

1 Sliced Pickle (I prefer sour but anything will)

Reasonable amounts Of Dijon Mustard and any other condiments you fancy (i prefer some mayo, and a lot of hot sauce)

Toast your bread and slice it in half. Apply condiments. Heat your pastrami however you would like, and since this is late night, a microwave or toaster over works wonders. before the pastrami is just hot enough toss on the cheese and finish cooking it. add a little pepper if you'd like, you shouldn't need any salt and just kind of assemble it carefully, cheese side up. The pastrami should definitely stick way over the bread. And then, just really, really enjoy it.

So we'll be back with more posts soon. if anyone is reading this at all, that's pretty cool, and if you ever want the science behind any food at all, or you want a recipe or anything just drop us a comment and we'll get on it.

-Henry

Ok, For Starters.

I don't really see too much of a point of going on about this being a food blog, there are enough of them online that the concept isn't quite unique, So i'll make this quick. What i will say is that the blog is going to try to focus around a few specific things. Food, first of all, food of all kinds, wether it be something i've been making at home or work, something i had out to eat, or simply some product that i find interesting or can't live without.

It's gonna take a little bit of time before we get the real concept behind this up and running. As i've said it will be about food, but just as importantly, we want the blog to be about the chemistry behind said food, the physics behind it, etcetera.

Two more paragraphs and i think i'm done, I'd like to Introduce myself first off, I'm Henry, i'll be doing most of the food writing as far as i know. I live in beautiful Orange County, CA, it's hard to imagine less interesting food scenes, And i'm a cook/chef for a living.

Our other writers will be doing most baking centric posts, but none of us are glued to our roles.

When they come out of the woodworks they can introduce themselves as they please.

One last note: Right now the blog looks awful, we're going to get around to fixing that as soon as we can, but the two main writers here as of now tend to only be awake when the other one is asleep, so bear with us for a bit.

-Henry