A Reuben

​

I had a Reuben for breakfast. Half a Reuben, left over from the day before. A trip to New York to see sister Claire over the weekend would have meant waiting until Monday, when it would be stiff and stale. A strange thing, corned beef mixed with sauerkraut, and thousand island dressing, on marbled rye. All griddled together and warm. No thousand island for me, please, just ketchup.

 

And corned beef, what is that? No corn, and no resemblance to beef. So the corn comes from rock salt clumps, or corns. The beef comes from the pectorals, stringy and tough, which is why it has to be corned, and softened. Four ounces are about 285 calories, plus a lot of salt. Pastrami, on the other hand, is brined, smoked and steamed. Originated in Romania. Four ounces are about 160 calories, plus a lot of salt. Much stronger taste. Not my favorite. But who eats only four ounces?

 

One could say that these common meats in the New York Jewish community are an acquired taste, but count me among the corned beef crowd. Our community grille seems to serve Reubens every other Thursday lunch. Once a month suits me. The nostalgia factor is high, as are the calories and the salt. So take a chance. You only live once. Just not for breakfast.