How Traditional Pastrami Is Made In New York City | Regional Eats

Поділитися
Вставка
  • Опубліковано 14 чер 2021
  • Pastrami on rye has been a New York staple since the 1900s. They can be bought at old-school Jewish delis like Pastrami Queen. The cured meat was brought back in the late 19th and early 20th centuries when a wave of Eastern European immigrants came to the East Coast. Although delis like Pastrami Queen are nowadays a rarity, pastrami on rye is still a huge part of New York’s soul. The pastrami meat is essentially pickled, which was originally meant to preserve the meat. Pastrami can be cured or brined for 5 days to a whole week and is meant to be juicy and tender. Insider's Medha Imam takes a closer look at how pastrami is nowadays prepped for NYC delis.
    Editor's Note: The pronunciation for mashgiach was incorrect in this video. We regret the error.
    MORE REGIONAL EATS VIDEOS:
    How English Bacon Is Made | Regional Eats
    • How English Bacon Is M...
    How Capocollo (Gabagool) Is Made In Italy | Regional Eats
    • How Capocollo (Gabagoo...
    How Traditional Cumberland Sausages Are Made In England | Regional Eats
    • How Traditional Cumber...
    ------------------------------------------------------
    #Pastrami #NewYorkCity #RegionalEats
    Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
    Subscribe to our channel and visit us at: www.insider.com
    Food Insider on Facebook: / foodinsider
    Food Insider on Instagram: / thisisinsiderfood
    Food Insider on Twitter: / insiderfood
    Insider on Snapchat: / 4020934530
    Insider on Amazon Prime: www.amazon.com/v/thisisinsider
    Insider on TikTok: / insider
    Food Insider on Dailymotion: www.dailymotion.com/foodinsider
    How Traditional Pastrami Is Made In New York City | Regional Eats

КОМЕНТАРІ • 527

  • @BernhardRosenberg
    @BernhardRosenberg 3 роки тому +942

    Thank you for alerting us. When I said "Throw Away" I misspoke . The un-kosher food is sold to non Jewish establishments or sometimes donated to non Jewish groups. We do not waste food.

    • @riordan381
      @riordan381 3 роки тому +43

      Are you for real the guy in the video?

    • @BernhardRosenberg
      @BernhardRosenberg 3 роки тому +138

      @@riordan381 shalom yes

    • @riordan381
      @riordan381 3 роки тому +9

      @@BernhardRosenberg If you don't mind I was meaning to ask some questions about the meat industry, I am currently working on a cold storage unit big enough to store meat for a mid size industry. But I was still confused on how dry aging or wet aging is done.
      My country doesn't have that kinda practices for curing, or aging meat products. So I'm kinda in the dark side about this

    • @sunrac
      @sunrac 3 роки тому +12

      "sold"? OMG, never give away no?

    • @goodputin4324
      @goodputin4324 3 роки тому +6

      Shalom, rabbi. Are all beef sausages using pig intestine?

  • @dustinstegmaier9896
    @dustinstegmaier9896 2 роки тому +42

    Brisket isn't the stomach part of the cow. That would be the flank.

    • @fairroy1234
      @fairroy1234 Рік тому +7

      Was looking for this exact comment before I made it myself. Dude has no clue what he’s talking about.

    • @natelodge
      @natelodge 11 місяців тому

      Same

    • @nichevo1
      @nichevo1 7 місяців тому

      My understanding is that true pastrami is not made from brisket, like corned beef or simple boiled beef brisket, but from a part of the cow called the navel.

  • @ryujinxyyeji
    @ryujinxyyeji 3 роки тому +296

    i’ve never tried pastrami but this looks so good

  • @adamchurvis1
    @adamchurvis1 2 роки тому +21

    0:33 No, it is NOT the pickling that makes the main difference between corned beef and pastrami; it's the SMOKING that makes the main difference. Corned beef is often injected with its pickling rather than just floated in it for a long time.

    • @michaelmcdaniel5054
      @michaelmcdaniel5054 9 місяців тому

      Yeah this video is full of incorrect statements.

    • @adamholderer9295
      @adamholderer9295 8 місяців тому

      @@michaelmcdaniel5054 lol especially about choice brisket being the best

  • @rickwilliams967
    @rickwilliams967 5 місяців тому +3

    Butcher here. Choice is the level of quality that Walmart uses. Don't let these guys fool you. It means almost nothing too. It's how you handle and cook it. Very broad range, choice is. Something better to learn is how to pick out a good piece of meat, regardless of what some random person claims is important. This is processed meat. Really doesn't matter how good it is as long as you cook it at a low temp for a long time. It's brisket, that's the only way to cook it if you don't want to chew rubber. Also, cut against the grain. That matters way more than the grade.

  • @VannieEats
    @VannieEats 3 роки тому +45

    The pastrami brisket looks beautiful 😍

  • @samueljaramillo4221
    @samueljaramillo4221 3 роки тому +389

    No,no,no, the rabbi is wrong. You never throw food away. You just don’t sell it to a Jewish deli. You donate it to food kitchens or homeless shelters.

    • @anazrotz5772
      @anazrotz5772 3 роки тому +15

      Had the same thought

    • @avrahamc3092
      @avrahamc3092 3 роки тому +41

      He did not mean that it can't be given away. He meant it can't be used in any capacity in the kosher production. It is common practice for products and other item to be given away or go back into non kosher production.

    • @michaelbcohen
      @michaelbcohen 3 роки тому +18

      What Kosher slaughter houses do, is they take the non-Kosher cuts and animals that dont pass kosher standards and sell them to non-Kosher food companies. Nothing is ever thrown away.

    • @knackerbags5994
      @knackerbags5994 3 роки тому +5

      Just give to them anyway. No one is going to know.

    • @samueljaramillo4221
      @samueljaramillo4221 3 роки тому +9

      @@avrahamc3092
      He needs to choose his Words more carefully. He said throw them away.

  • @jroc2201
    @jroc2201 Рік тому +3

    This stuff is absolutely delicious

  • @edexc3187
    @edexc3187 3 роки тому +2

    That looks amazing

  • @dillon5930
    @dillon5930 3 роки тому +17

    Great segment!

  • @FXGlobally
    @FXGlobally 3 роки тому +11

    Looks so nice to see how it is made 😋.

  • @rudydel818
    @rudydel818 2 роки тому

    I need this right now!

  • @dwayneflorence4482
    @dwayneflorence4482 14 днів тому

    This place and Katz’s are my favorites in NYC.

  • @blue_wolfblade
    @blue_wolfblade 3 роки тому +14

    Pastrami is deffs one of the best sandwiches ever!

  • @francescapowell1538
    @francescapowell1538 3 роки тому +12

    I love pastrami ❤️

  • @GoldMedalistPUOfficial
    @GoldMedalistPUOfficial 2 роки тому +1

    Amazing Video 🌸

  • @joannemery8333
    @joannemery8333 3 роки тому +14

    I miss my hot pastrami on fresh rye bread from NYC so damn badly !! The sandwiches looked just like that ,just marvelous ♡♡♡♡

    • @pirateclick1d169
      @pirateclick1d169 3 роки тому +1

      It's ever better from a small butcher that doesn't do it with machines

    • @eliteculture1519
      @eliteculture1519 11 місяців тому +2

      Unfortunately all the places I’ve seen in nyc are just getting greedy and raise the price way to high. I love pastrami with all my heart but I will never spend 20$ on a single sandwhich alone. I’d rather drive to New Jersey to my regular kosher deli and get a solid sandwhich for half the price 👌🏽👌🏽

  • @ohhyokkwon2586
    @ohhyokkwon2586 3 роки тому

    Great video

  • @michaelbcohen
    @michaelbcohen 3 роки тому +97

    Orthodox Jew here. Few issues which could have been solved with better research:
    1) It's not called a Mashchaya, it is Mashgiach ( pronounced "mosh-gee-achhh" literal translation: Supervisor). Further he does not need to travel with it. He only needs to be there when it slaughtered "Kashered", and packed. If a store wants to be Kosher, he or she (20% of Mashigach's are women) needs to be there when the box is opened again. As long as the seals are not tampered with, he is not needed.
    2) Kashering is not soaking it in salt water, that would actually be not-kosher. The process is actually they cover the meat entirely in large grain salt, then wash it off. They repeat this till it is done 3 times. It is not soaked. They also need to remove certain fats before.
    3) Meat is not washed every 3 days, and I am worried if a Kosher supervisor isn't aware of basic Kosher rules. If meat is transported long distances, and it was not Kashered within the first 72 hours, it can be heavily rinsed with water to extend the Kashering deadline by another 3 days. It is a leniency to only be used when there is no other option. Today it is rare for it not to be Kashered after the first 48 hours.
    4) The non-Kosher cuts of meat or cows that dont pass kosher inspection, the meat is never thrown out. The kosher meat industry has deals with non-Kosher meat purveyors who buy those meat off of them. They are never thrown out, as it would be a violation of the Biblical Law against wasting food. Just because a Jew cannot eat it, a non-Jew can.
    They should have contacted one of the major Kosher agencies to discuss this with. Plus you can see on the side the certification agency, one that most Orthodox Jews do not eat for various religious reasons. It also says "Basar Kosher" in Hebrew, which is the lowest standard of Kosher Meats. There is "Glatt" and "Beit Yosef" which are to higher kosher standards. In fact Sephardic Jews consider that lower standard to not be Kosher, Ashkenazic Jews consider it Kosher on a leniency, that very few Orthodox Jews today would eat because there is no need like in the past to rely on that. Most people who use that standard are places that want to say Kosher or Kosher Style, but don't care about the actual Kosher Standards because Jews are not their main market. That agency (the Triangle K) is one of the few in the world that will certify for sale that lower standard of kosher meats which relies on leniencies and technicalities. Most Kosher agencies wont even allow that standard to be sold in stores they certify for those reasons.
    Given the Mashgiach here is working for an agency that allows that lower standard, would explain a lot in his explanations. Would have been better with a better explanation and consultation with a better expert. Also it would have been better if they went to a place that actually does the whole process themselves and the classic way most NY Deli's still do like Gottlieb's or Mendy's, such a shame and a lost opportunity, because this is not the traditional way we make here or even how most places make it here.

    • @yay-cat
      @yay-cat 3 роки тому +9

      That's really interesting, thanks :)

    • @michaelbcohen
      @michaelbcohen 3 роки тому +2

      @@yay-cat You are welcome

    • @Jen-Yueh_Hu
      @Jen-Yueh_Hu 3 роки тому +7

      I don't know about Kosher rules but it just felt like a lot less care was given to the preparation of the meat compared to how many other food is made even on this channel alone.

    • @coltonvanessa5096
      @coltonvanessa5096 3 роки тому +2

      Thanks for this thorough explanation! I also felt he wasn't very informative, he basically said it's kosher because there's a sticker that says it is on the box.
      And agreed that showing this mass produced, cutting corners approach to pastrami really didn't do it much justice. I've seen way better videos of places doing it the old school way.

    • @michaelbcohen
      @michaelbcohen 3 роки тому +6

      @@coltonvanessa5096 yeah, they just said it had to be properly slaughtered. It had to be that way, which on its own is highly complex, from the type of knife, to the animal not being allowed to see the knife during the process, the sharpness it is kept to, etc. Then there is the removal of certain hind limbs, certain fats, and the salt and washing. I mean when it leaves the plant they seal it in a box that labels it kosher, but he could have really explained the whole process.
      And I agree, the old school way it better, Gottliebs in Williamsburg does it the old fashion way and is a real classic. So is Mendy's (made famous by Jerry Seinfeld). I mean I buy my pre-cut pre-packaged at the store from the mass manufacture method. But when I go out, I want a place that does it their own, brined in a barrel for 2 weeks.

  • @noahboat580
    @noahboat580 3 роки тому +27

    I could only imagine 'kosher quality' pastrami in NYC. Besides a hot dogs and flat pizza, pastrami is where its at

  • @gigihhalim
    @gigihhalim 2 роки тому +1

    Man that looks delicious

  • @envt
    @envt Рік тому

    Lovely video

  • @spankymcduff9683
    @spankymcduff9683 2 роки тому +1

    make my own smoked pastrami the old fashion way....its a bit of work but my family enjoys it for Sunday supper.

  • @foodcapture.
    @foodcapture. 3 роки тому

    Wow really nice cooking 👍

  • @mrgraff
    @mrgraff 3 роки тому +20

    “Since the 1900s” I officially feel old now.

  • @Manmade023
    @Manmade023 3 роки тому +2

    Medha💗

  • @caitrionamccarron6899
    @caitrionamccarron6899 3 роки тому +19

    What I wouldn’t give to sink my teeth into that sandwich 🤩

  • @hugowars0376
    @hugowars0376 2 роки тому +3

    bruh ive never had pastrami in my life and it looks so gooood

  • @interstellish
    @interstellish 3 роки тому +28

    The injection system they use, and the meat they use, doesn't really compare to some of the other Jewish deli pastrami you can get in midtown and downtown. It's 21 bucks a sandwich here, and for sure, the touristy place Katz's is like 28 bucks, because they're world famous, but there is a marked difference in the quality and flavor of the meat.
    There are a ton of lesser known deli's that have been around for a long time, and whose pastrami is done slowly and better, by my lights.

    • @Creamstp
      @Creamstp 3 роки тому +6

      Katz's brine's their own brisket for 2 weeks, salt and peppers with other spices, cooks the pastrami and puts the pastrami in the steamers before hand slicing. This had been done since the day Katz's opened over a 100 years ago.

    • @interstellish
      @interstellish 2 роки тому

      @Eastern European Waifu uh, you do realize that there are Jewish people living in Romania, right? and that pastrami is Turkish in origin, besides?

    • @gorillachilla
      @gorillachilla Рік тому

      Don't worry about it you clown

    • @DuffyF56
      @DuffyF56 9 місяців тому +1

      @@Creamstp Katz's uses beef navel not brisket for Pastrami.

  • @CookingSecretsForMen
    @CookingSecretsForMen 3 роки тому +1

    Very nice!! 👌😎👍💥

  • @ThaHammieJaassee
    @ThaHammieJaassee Рік тому +5

    Pastrami is the most delicious sandwich meat out there 🥴😍 I love with with garlic bread some mustard and some pepperoncini peppers 😍😍😍😍😍😩😍😍

  • @tanyokyacumba837
    @tanyokyacumba837 3 роки тому

    Wow so nice

  • @okayipullup1514
    @okayipullup1514 3 роки тому +8

    0:47 higher cuts of MeAt

  • @Vesphuong
    @Vesphuong 3 роки тому +26

    im surprised she didn't pester them about the ingredients 1 million times

    • @oldbonniegamer938
      @oldbonniegamer938 3 роки тому +7

      Remind me of that Food Insider video where the Asian host kept asking for the recipe despite the owner saying it's a family secret

    • @baldaslove
      @baldaslove 6 місяців тому

      @@oldbonniegamer938which video?

    • @oldbonniegamer938
      @oldbonniegamer938 6 місяців тому

      @@baldaslove idk, it was 2 years ago

  • @norkmork9955
    @norkmork9955 3 роки тому +122

    'how traditional pastrami is made' ... 'they don't do it the old-fashioned way, now machines inject the meat with brine'
    not really the traditional way. shame you didn't look into a small butcher who does produce it the traditional way

    • @Machster10
      @Machster10 3 роки тому +4

      Agreed!

    • @danb4811
      @danb4811 3 роки тому +5

      Right? Hypocrisy

    • @kurtdorr
      @kurtdorr 3 роки тому +4

      Uh dude, the guy at the stop brined it for two weeks

    • @PacikAnem
      @PacikAnem 3 роки тому +2

      amen! I worried no one would pick on this. If you can brine a meat like this, you inject a ton of water and water binding agents so it stays pink and moist. and overusing the word "flavoring" !
      me no likey!

    • @kurtdorr
      @kurtdorr 3 роки тому +2

      @@PacikAnem it stays pink because of the sodium nitrite. Has nothing to do with injecting the brine. ALL recipes for making pastrami include sodium nitrate to keep it from spoiling while brining.

  • @HungrytummyasmrJaveria1993
    @HungrytummyasmrJaveria1993 3 роки тому +1

    Aaahhh mouth watering love from Pakistan 🇵🇰

  • @Hibassweethome
    @Hibassweethome 3 роки тому +1

    നല്ല അടിപൊളി പാചകം 👍👍
    ഞാൻ ട്രൈ ചെയ്യും ❤️
    Wow really nice Recipe 👍
    I will try definitely
    Thanks for sharing
    From India 🇮🇳
    I just subscribed 🤝

  • @disneyyt5192
    @disneyyt5192 3 роки тому +1

    Yum

  • @gouravduttaroy5238
    @gouravduttaroy5238 3 роки тому +33

    Bruh this looks so good 🥵

  • @littleamig0
    @littleamig0 3 роки тому

    I've heard of pastrami but never knew what it was until today

  • @patrickc1508
    @patrickc1508 3 роки тому +6

    4:17 this is a brisket…it’s the stomach part 🤦….. and this guy supposedly knows meat…..

  • @BisayangSamColors
    @BisayangSamColors 3 роки тому

    I've been longing to have a friend who's doing cooking such cooking the like you do I'm glad I watch your video and so amazed we have same interest in food vlogging the different one is your too good in doing such craft while me I'm just a beginner wanted to learned more I hope from now on by watching your more videos my food interest will become reality as of now keep on watching your event hope you can also share me your ideas how I will improve my food vlog also
    sam colours here hope we will be friend

  • @azimaze8811
    @azimaze8811 3 роки тому +10

    That voice crack tho 0:46

  • @arejetko
    @arejetko 5 місяців тому +1

    It would be interesting to compare the result of the two brining processes on the same cut. Faster could be better/worse/the same. Obviously, in this case, the quality is acceptable. The caramel is interesting. Love the smoke and steam combo - great video.

    • @pattypierce8189
      @pattypierce8189 2 місяці тому

      Caramel.also deepens the color of beef I bet.

  • @martinosz1934
    @martinosz1934 3 роки тому +6

    They could’ve retaken that🤣 0:45
    Poor man 🤦‍♂️

  • @spin2234
    @spin2234 3 роки тому +9

    I wish I could have this in my house

  • @markspc1
    @markspc1 3 роки тому +2

    Pastrami or BBQed Brisket is good !

  • @bqiau6306
    @bqiau6306 3 роки тому +4

    This amazing food best meat 🤤

  • @ChrisTopheRaz
    @ChrisTopheRaz 2 роки тому +1

    Short plate and flank steak cuts are stomach. Brisket is a pectoral muscle that would be more tied into the shoulder. I’m surprised this guy said it was a stomach cut.

  • @tommierichter4631
    @tommierichter4631 2 роки тому +1

    She looks even more yummy than the sandwich.

  • @michaeltaylor1603
    @michaeltaylor1603 3 роки тому

    Now I gotta go get a Pastrami on Rye! LOL!!!

  • @jasonrivera8902
    @jasonrivera8902 3 роки тому +1

    Hot pastrami and Swiss incredible

  • @calesticall128
    @calesticall128 2 роки тому

    Delicious! Well dane beef teriyaki.

  • @bobbytr6pack762
    @bobbytr6pack762 2 роки тому +1

    You should try a Cuban sandwich in Ybor city in Tampa FL

  • @lielyakobian807
    @lielyakobian807 2 роки тому

    Y’all im fasting rn and watching these type of food videos… Help me 😩

  • @freehakan
    @freehakan 3 роки тому

    very nice place for mear manufacturing.

  • @CmonInn
    @CmonInn 3 роки тому +1

    ohhh why am i watching this at midnight...

  • @blap5630
    @blap5630 Рік тому

    I would kill for this right now

  • @jeffolson4803
    @jeffolson4803 4 місяці тому

    I would die for Jay Carmona 😍

  • @123fourfive5
    @123fourfive5 2 роки тому

    That dude has a killer job.
    Check the label for the word Kosher.
    Like creed bratton

  • @orelkalaf6939
    @orelkalaf6939 3 роки тому

    בשר כשר

  • @kennethwyatt4226
    @kennethwyatt4226 6 місяців тому

    How can we buy it directly or is there a vendor that sells it?

  • @MatMacias
    @MatMacias 9 днів тому

    The , “Since the 1900s” statement got me. Bruh, that was only 24 years ago. Lol

  • @Russman7734
    @Russman7734 3 роки тому +8

    That voice crack tho lmao

  • @gyorkshire257
    @gyorkshire257 Рік тому +1

    Comes from Romania, where it was called pastrama.

  • @averagenate6446
    @averagenate6446 5 місяців тому

    Pastrami Queen is awesome.

  • @bananapunchgaming4868
    @bananapunchgaming4868 3 роки тому +31

    why do I find all types of food good

  • @OmnipotentO
    @OmnipotentO 3 роки тому

    I should visit nyc

  • @chetanshet10
    @chetanshet10 3 роки тому

    Mrs. Wolowitz would love the place.

  • @starnoelle8248
    @starnoelle8248 2 місяці тому

    Yup choice is such high end its the lowest end one you dont avoid

  • @sylobloc4774
    @sylobloc4774 2 роки тому +1

    The brining machine looks like one you would see in a Jigsaw trap 💀

  • @rachelfelipe5131
    @rachelfelipe5131 3 роки тому

    Two of my brothers work for desola provisions.. the meat market that this was done at...

  • @plonialmoni4232
    @plonialmoni4232 3 роки тому +29

    The standard of kosher also includes the requirement that the animal wasn’t sick

    • @MrCheesegrabber
      @MrCheesegrabber 3 роки тому +2

      So same thing as halal

    • @plonialmoni4232
      @plonialmoni4232 3 роки тому +6

      @@MrCheesegrabber kosher is halal, but, halal isn’t kosher

    • @hadainarahma7382
      @hadainarahma7382 3 роки тому

      @@plonialmoni4232 no, kosher is not halal and vice versa. You don't slaughter animal in the name of Allah in kosher. But the technique is almost the same as far as I know.

    • @plonialmoni4232
      @plonialmoni4232 3 роки тому +3

      Hey 👋 @@hadainarahma7382 I just said it’s NOT vise versa.
      And we do invoke the name of Gd in Hebrew before we slaughter animals....

    • @shehranazim4784
      @shehranazim4784 3 роки тому +5

      @@hadainarahma7382 it depends on your denomination or the scholar you ask. I've had a few scholars tell me it's perfectly fine for a Muslim to eat kosher because the slaughtering process is the same (if not stricter) and because both Jews and Muslims carry out the process in the name of the same God. However, Kosher's stricter rules means that a strict Jewish person technically cannot have Halal meat.
      Hey, look, I trusted the scholar and enjoyed the food from the kosher delis in NYC and London when I visited. In the end of the day, people of our faiths have more in common than we realise, so let's just respect each other and enjoy what we have to offer each other!

  • @AK-ee4lk
    @AK-ee4lk 3 роки тому

    Katz is the spot!!

  • @deephou2074
    @deephou2074 5 місяців тому

    Jay Carmona @4:14 said the brisket is the lower stomach part of a cow?? Isn't brisket the lower chest/breast part of a cow?

  • @TwitchReflex8
    @TwitchReflex8 3 роки тому

    04:13 brisket is not the stomach part of a cow.

  • @davidjones535
    @davidjones535 3 роки тому

    On rye with brown mustard and horseradish .

  • @wrodjr
    @wrodjr 3 роки тому

    Katz NYC is the best!

  • @christophergolias3610
    @christophergolias3610 2 роки тому +1

    I still brine the old fashioned way in my basement fridge.

  • @user-py6sy4zm1v
    @user-py6sy4zm1v 3 роки тому +1

    I did some hot beef injecting last night...

  • @enkidu2562
    @enkidu2562 3 роки тому +4

    Describing kosher as somehow focusing on minimizing the pain of the animal is misleading. There are many more painless alternatives.

  • @thealchemist3879
    @thealchemist3879 3 роки тому +4

    So which deli in NYC really has the best pastrami? I’m talking NYC local authentic Jewish deli, no tourist traps please.

    • @MrMilnerboy
      @MrMilnerboy 3 роки тому +1

      Katz's, you know, "Where Harry Met Sally"!

    • @natsumemaeda3376
      @natsumemaeda3376 3 роки тому +1

      @Report Misleading no but its actually so good

    • @emintey
      @emintey 3 роки тому

      @Report Misleading Katz's is good..if pricey but they all are.

    • @daniellatorre2490
      @daniellatorre2490 3 роки тому

      What happened to that carnigie delhi thing? Like wasnt that a staple of that sandwich there

  • @wretchedslippage3255
    @wretchedslippage3255 2 роки тому +1

    No automation can beat time when it comes to marinades.

  • @theyumacademy1177
    @theyumacademy1177 2 роки тому

    What's a good pastrami place in Los Angeles?

  • @scottfeuerhammer3595
    @scottfeuerhammer3595 3 роки тому +4

    She said,"Holy Moly". Lol!

  • @usernamah3774
    @usernamah3774 3 роки тому

    sure

  • @dovidmh9825
    @dovidmh9825 3 роки тому

    The guy looks like Roovayn Balboa🤣🥊

  • @laputin710
    @laputin710 2 роки тому

    is chichen pastrami or pig pastrami possible

  • @malafunkshun8086
    @malafunkshun8086 2 роки тому

    😋😊🤙🏼

  • @PhuckHue2
    @PhuckHue2 3 роки тому +39

    They don't show all the rat traps they have all over the place

  • @b.c.vonhaack1532
    @b.c.vonhaack1532 Рік тому

    Kosher doesn't mean the animal feels no pain. It means the animal is fully conscious while slaughtered and the wind-pipe is severed in one clean motion.

  • @madeyalook5047
    @madeyalook5047 3 роки тому +2

    Everybody: damn that looks good!
    Me: why did they get a middle eastern girl to do the segment with a lot of cow meat

  • @davidrummeney7598
    @davidrummeney7598 3 роки тому

    All nice and good but why do you have to put a kiloton pastrami on there?

  • @hibalee8457
    @hibalee8457 3 роки тому +4

    As a Muslim i am so happy i can eat it yayyyy

  • @nathanielavery9210
    @nathanielavery9210 2 роки тому +1

    Pastrami is like corned beef with more balls

  • @jimraihl9833
    @jimraihl9833 3 роки тому +2

    How do they actually know if the animal was actually slaughtered without any pain or if it was just processed normally. Serious question. How do they know that they're not being lied to.

    • @bentzytovey7510
      @bentzytovey7510 3 роки тому

      @Katlyn Colson the person slaughtering the animals have to be a orthodox Jew. They have to learn the halacheck laws of animal slaughtering.

    • @Lividbuffalo
      @Lividbuffalo 5 місяців тому

      It’s religious, convenience takes precedence over accuracy. Whatever the authority says happens, if you know what I mean.

  • @mas_udin
    @mas_udin 3 роки тому

    🤲🏼🌌

  • @richal4596
    @richal4596 3 роки тому

    Medha is spicy.

  • @DBELLTREE
    @DBELLTREE 3 роки тому +1

    This video was not edited correctly. Watching this closely it appears that the meat from the factor that was brined from injecting was then sent to the deli and then brined again then after dry brined. I do not believe that is what you meant to show us as the life cycle of pastrami?

  • @irv999
    @irv999 3 роки тому

    Mish Gee Achh