Pastrami is so good. I would have it for breakfast, a couple of rashers fried up so that the fat renders out and the beef gets ruby red and crispy and a few eggs fried in the leftover fat on top of a thick cut piece of shokupan toast. I would have it for lunch, slices steamed up until tender stacked on fresh and buttered white sourdough with a heap of sauerkraut, smothered in thousand island dressing. I would have it for dinner, a hunk chopped up, and tossed in fettuccine wit