Originally Posted By: keith
Originally Posted By: Bob Cash
Originally Posted By: eightbore
That bread doesn't look like it would hold up in a sandwich. Our best deli, Parkway Deli in Silver Spring, MD, suffers the same defect. Weak rye bread. I make my corned beef and pastrami sandwiches at home now.

Blasphemy.

Don't be deceived by the impression your getting regarding the bread. Easily as thick as your hand.
Were it not for the gigantic "Deli Stack" of Pastrami the bread would look a lot more sizeable.
Rye bread courtesy of Delicious Bakery. Thick sliced, double baked.
Best in the west.


Gee Bob, it sounds as if you are telling us that your hands are pretty thin and girlish. It's fairly easy to accurately judge the thickness of the rye bread slices using several visual cues. The size of the dinner plate, the potato salad cup, and the caraway seeds in the bread all tell us that the slices aren't very thick. But I'm not calling you a liar. Just pointing out that you apparently have girlish hands. Here's a Thread about shotgun fit for ladies with small hands. You may find it helpful:

https://www.doublegunshop.com/forums/ubbthreads.php?ubb=showflat&Number=301064#Post301064

Did you happen to shoot the pastrami while hunting with a double gun? I'm only trying to figure out your motivation for posting this here. Perhaps I should've started a Thread about the leftover tuna casserole I had for lunch today.


Hey lying keith, since my OT post is somewhat food related, so is my response to you,
BITE ME you turd.