I went to Langer's for lunch today and had my usual - a simple hot pastrami on rye. (IMHO it is the perfectly balanced sandwich - great meat, perfect rye bread, in perfect proportions, with the right amount of the deli mustard it is one of life's transcendent experiences. I have been enjoying it since the late 1960s.
However, the last two times I have been there, my pastrami has been fattier than usual. There have been globules of fat in parts, some of which I went so far as to pick out before eating.
Anyone else had this problem? You know, misery loves company.
Not that I'm miserable. It was still splendid, but just not quite as perfect as it has been in the past. Perhaps I have simply been unlucky two times in a row. Or maybe there's some new deli guy who cuts the pastrami differently. I have never had to order my pastrami "lean" in the past - the way one does at Katz's in NYC. And I like a decent amount of fat in my pastrami - it is pastrami, after all. But this is disturbing.