It's not a malaprop. Many restaurants serve Pastrami Reubens. It does get made with corned beef as well (but I have never seen it made with smoked meat in the USA). Don't let Rumples pull your dick, he is not familiar with the modernization of traditional kosher concepts in order to keep restaurant customers happy. Obviously every Jewish deli has its share of old school customers who, like rumples, are vilified at the thought of meat and cheese touching the same plate, and they are served according to their specifications. The Jewish delis know these customers by face and do not have to be asked to serve the pastrami a certain way or with no cheese. I prefer the Board Stiff "modern Hebrew" approach of pairing meats and cheese and bacon with eggs, and on sandwiches, with cheese. Although in my case, I am a modern half-Hebrew.
The point is pastrami as made in NYC is a cheese and sauerkraut friendly meat, whereas smoked meat, as sold in Montreal to the masses, is not cheese or sauerkraut friendly. And if you watch Doc Holliday eat it, it's not even French Fry friendly either, as he does not touch the fries and puts them on another plate until the meat is completely eaten. That is one unfriendly meat. You can say smoked meat is to meats what Chihuahuas are to dogs, a temperamental little meat that needs its own space free and clear of toppings.
The point is pastrami as made in NYC is a cheese and sauerkraut friendly meat, whereas smoked meat, as sold in Montreal to the masses, is not cheese or sauerkraut friendly. And if you watch Doc Holliday eat it, it's not even French Fry friendly either, as he does not touch the fries and puts them on another plate until the meat is completely eaten. That is one unfriendly meat. You can say smoked meat is to meats what Chihuahuas are to dogs, a temperamental little meat that needs its own space free and clear of toppings.
