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Posted by Bruce Bilmes and Susan Boyle on Monday, March 4, 2013 12:22 AM

It's about that time for another edition of The Harold's Quarterly, where we pay a visit to Harold's New York Deli in Edison, NJ (see the review). Last night, we decided to go wild and explore other parts of the menu. What should we get? Beef flanken in the pot? Stuffed cabbage? Grilled garlic chicken? And then it beckoned; oh, the shame. We, once more, ordered pastrami, not too lean, and corned beef, lean. We are so friggin' boring!

The unctuous pastrami was absolutely perfect. So was the corned beef, as far as Sue was concerned. As you can see, there was nary a milligram of fat to be found there. Hey, it's how she likes it! Having recently been to NYC's 2nd Ave Deli (see the review), the contrast between the rye breads at the two delis is startling: Harold's rye has a chewy, glossy crust and fresher-tasting crumb that makes all the difference.

That photo up top is of a menu item they call Mushroom - Egg - Barley, which is really egg barley with mushrooms (and onions), egg barley also being known as farfel, a tiny dumpling/pasta-like substance. It's like a terrific Jewish stuffing.



I'm glad you finally had some good rye bread! And it looks like you have enough farfel to last a few months...
Posted by ayersian on Monday, Mar 4, 2013 11:47 AM

There's no such thing as too much farfel in Sue's world, although the only home version we've had is the one made with matzo farfel.
Posted by Bruce Bilmes and Susan Boyle on Monday, Mar 4, 2013 12:57 PM

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