Comments on: Be-’witch-ingly Good: Magic Pastrami from ‘Wichcraft http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/ Sandwiches. Just Sandwiches. (Reviews, theory, discussion and news) Tue, 07 Feb 2012 17:40:38 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sean http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/comment-page-1/#comment-27 Sean Tue, 18 Dec 2007 17:05:03 +0000 http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/#comment-27 A little skimpy on the pastrami? Clever name aside, 'wichcraft should be ashamed of that poor man's excuse for a Reuben. A little skimpy on the pastrami?

Clever name aside, ‘wichcraft should be ashamed of that poor man’s excuse for a Reuben.

]]> By: Deborah http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/comment-page-1/#comment-24 Deborah Tue, 18 Dec 2007 00:08:07 +0000 http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/#comment-24 mmm...'strami, bread, cheez, 'kraut, 'tard...mmm you're on your way to becoming respected in this sandwich biz! mmm…’strami, bread, cheez, ‘kraut, ‘tard…mmm

you’re on your way to becoming respected in this sandwich biz!

]]> By: Scott Heimendinger http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/comment-page-1/#comment-19 Scott Heimendinger Sat, 15 Dec 2007 23:32:19 +0000 http://www.simplysandwiches.net/2007/12/14/be-witch-ingly-good-magic-pastrami-from-wichcraft/#comment-19 What was it that made this particular pastrami memorable? Was it excellent, coarse, complex mustard? Perhaps the delicate inclusion of whole grains in the rye? Or could it have been the mellow tang of melted swiss that illuminates your senses and conjures fantasies of a dairy maiden sneaking you nibbles of aging fromage from your country house cellar? What was it that made this particular pastrami memorable? Was it excellent, coarse, complex mustard? Perhaps the delicate inclusion of whole grains in the rye? Or could it have been the mellow tang of melted swiss that illuminates your senses and conjures fantasies of a dairy maiden sneaking you nibbles of aging fromage from your country house cellar?

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