New Yorks Best New Pastrami Is Made with Fish Sauce Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Adrian
This is kind of sad in a way because what this guy is doing is literally exactly what people used to do 100-200 years ago. After that humans just started to waste shit ton of food every day and now we going back to sustainability. It used to be a regular thing, now it become some hipster nonsense. Even my grandmother wouldn't waste anything, she would either preserve it, dry, cure it or whatever. Now it's like a trendy thing to do, like doing something cool which in reality is something we should have never stopped doing as humans. I hate wasting food.
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This is kind of sad in a way because what this guy is doing is literally exactly what people used to do 100-200 years ago. After that humans just started to waste shit ton of food every day and now we going back to sustainability. It used to be a regular thing, now it become some hipster nonsense. Even my grandmother wouldn't waste anything, she would either preserve it, dry, cure it or whatever. Now it's like a trendy thing to do, like doing something cool which in reality is something we should have never stopped doing as humans. I hate wasting food.
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Jin
I think cooking that maximizes the value out of animal products or just food in general is admirable. There is a restaurant in Canada called Antler that got some vegan protesters, just because of a sign that said venison is the new kale. Out of all the restaurants in the area, they went after the one that tried to use all the edible cuts of deer. Anyways kudos to these guys for trying to tap into flavors that are usually ignored. I didn't know you could make use out of liquid whey from cheese production.
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I think cooking that maximizes the value out of animal products or just food in general is admirable. There is a restaurant in Canada called Antler that got some vegan protesters, just because of a sign that said venison is the new kale. Out of all the restaurants in the area, they went after the one that tried to use all the edible cuts of deer. Anyways kudos to these guys for trying to tap into flavors that are usually ignored. I didn't know you could make use out of liquid whey from cheese production.
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Guest
Just try boiled pork belly and then soak in the boiled mixture of sugar+fish sauce +water+whole garlic and chilies for at least 3 days. After 3 days, cut a small option, steam to warm it up, Slicing thinly than serve with rice or wrap in rice papers with lettuces and fermented anchovies dipping sauce on the side. It will blow your mind.
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Just try boiled pork belly and then soak in the boiled mixture of sugar+fish sauce +water+whole garlic and chilies for at least 3 days. After 3 days, cut a small option, steam to warm it up, Slicing thinly than serve with rice or wrap in rice papers with lettuces and fermented anchovies dipping sauce on the side. It will blow your mind.
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Darius
I just want to say this is my favorite pastrami spot in NYC, i go here all of the time when im feeling for a pastrami sandwhich and it is literally the best i have ever had. super excited to come across this video on youtube. keep up the good work bro
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I just want to say this is my favorite pastrami spot in NYC, i go here all of the time when im feeling for a pastrami sandwhich and it is literally the best i have ever had. super excited to come across this video on youtube. keep up the good work bro
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Eric
Imagine if you didn't have to do the main business to keep the lights on and could just work on all the crazy s that's bubbling in his brain. Dear whomever the f. Give great people like this money and then tell me where they are so I can stalk them.
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Imagine if you didn't have to do the main business to keep the lights on and could just work on all the crazy s that's bubbling in his brain. Dear whomever the f. Give great people like this money and then tell me where they are so I can stalk them.
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Bluemilk92
OMG I love this guy! He is living my dream. Like a very specific my dream, I never though another human on the planet would be that interested in that many forms of fermentation and preservation. I want to visit this restaurant SO bad!
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OMG I love this guy! He is living my dream. Like a very specific my dream, I never though another human on the planet would be that interested in that many forms of fermentation and preservation. I want to visit this restaurant SO bad!
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Zalman
The man has great taste in pastrami meat, BUT if he does half the stuff he says he does he's a menace to public health. Survivalist? Does he sell that stuff to unsuspecting customers in the sandwich shop? Do they survive?
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The man has great taste in pastrami meat, BUT if he does half the stuff he says he does he's a menace to public health. Survivalist? Does he sell that stuff to unsuspecting customers in the sandwich shop? Do they survive?
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Joshua
I respect new outlooks and ideas for flavors and combinations but I say theres a reason a classic is a classic and has been for decades if not centuries. A Pastrami on Rye is what I want for lunch on my last day on earth.
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I respect new outlooks and ideas for flavors and combinations but I say theres a reason a classic is a classic and has been for decades if not centuries. A Pastrami on Rye is what I want for lunch on my last day on earth.
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Joshua
My favorite of the cured meats. there is nothing better than a pastrami on rye! Im from Louisiana and that rooster guy is no joke but hes not killing it, only making like 250k a year. off rooster repurposing. yup
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My favorite of the cured meats. there is nothing better than a pastrami on rye! Im from Louisiana and that rooster guy is no joke but hes not killing it, only making like 250k a year. off rooster repurposing. yup
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Kees
Nice video guys. I guess this is a cultural thing. Before visiting NYC, I heard from some locals You must try Pastrami. Well, guess what? I did not like it at all. Dry meat, overpriced and not my thing.
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Nice video guys. I guess this is a cultural thing. Before visiting NYC, I heard from some locals You must try Pastrami. Well, guess what? I did not like it at all. Dry meat, overpriced and not my thing.
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