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The Great Pastrami Taste-Off: Katz's in New York vs. Langer's in Los Angeles
I don't understand why the Langer's pastrami was machine sliced. At the restaurant the pastrami is hand-sliced. That is one of the things that makes it so great. They slice it way thicker than other places.
Ed Levine's Serious Diet, Week 25: The Land of Too Much Plenty (And So Much Sharing)
Try fructose. It satisfies hunger and gives you energy but is not converted to fat. Check out the NYT freakonomics article by Dubner and Levitt ("Does the Truth Lie Within"):
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Hannah's Bretzel is excellent. I don't really know why this place hasn't taken off. Next up: Skrine!