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Attman's on Lombard Street refused to... - Attman's Delicatessen
Hirsh Goldberg. Publisher: Apprentice House , This specific ISBN edition is currently not available. View all copies of this ISBN edition:.
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While Attman and his deli workers will comply, he notes that a good authentic piece of corned beef requires some fat. He also points out that Baltimore deli is sliced thinly, not like the thickly cut slabs of meat New Yorkers often pine for. The deli makes the corned beef fresh daily and goes through 30 to 40 pieces of eight or 10 pound cuts of corned beef. They might use more pastrami. Another distinction between Lombard Street and Potomac is the preference for mayonnaise on the sandwiches in Baltimore or even a combination of mustard and mayo.
While Attman loves the corned beef — and the hotdogs — his favorite? The brisket. It was my grandmother, Ida, who made the recipe. And all the [Attman] mothers learned how to make it. My wife makes it. Also it makes a difference where the brisket comes from. You want it to come from the shoulder. You want to let the fat melt away.
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Attman eats corned beef and a hot dog every day. Lombard Street, Baltimore. The story of the Attman family is the story of 20 th century Jewish immigrant success.
The Attmans of Lombard Street Book Available! - Attman's Deli
Three years later on a visit to Baltimore, he liked the city so much he stayed, ultimately marrying Polish immigrant Ida Shapiro. Marc, who oversees the delis also owns two optical shops in east and west Baltimore, Optical Fair, after selling his previous Sterling Optical outlets. But Goldberg takes care to reveal another side of the Attman family in his book: the many charitable contributions generations of Attmans have made and continue to make to the Baltimore Jewish community. If you love delis, have Baltimore roots or an interest in family histories, It All Started With a Deli is a quick read and a nice addition to a home or synagogue library.
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Related It All Started With a Deli: The Attmans of Lombard Street
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