Andy, have no idea why that struck me so... but don't believe I have ever heard anyone talk/mention pastrami since, I don't know, maybe since Hector was a puppy? WOW - must be a Montrealer thing, eh taxy?
Ginny, Learn ye this, ask the dragn and a fountain opens that is impossible to fit a stopper in.
I had a slab of frozen Angus ground beef, fried in a little pan, that also had half of a very large French Shallot, sliced and softened, along with it. Placed them on a (defrosted) Brioche bun that had been smeared (on the bottom half) with Horseradish Mustard. On top of the ground beef was the shallot (which I had forgotten to mention, had been sprinkled, from the appropriate height, with salt and freshly ground pepper), and then all topped with some sweet green relish and with a squeezed huge squiggle of ketchup. Plunked on the top part of the brioche and devoured in several bites with a bit of finger licking in between.
I will say I was going to add some fresh slices of tomato and apple but was too busy plucking parsley leaves from stems for the dehydrator to bother... plus the glass of wine kept getting in the way... pesky glass.
I had also thought about doing some fries but again the thought came and went along with a gazillion other ideas that never make it to the table.