How to pronounce“pastrami”in English

some pastrami over here.

That pastrami that they make, have you tried that?

The pastrami burrito came from East Los Angeles in Boyle Heights during the 1950s because then Jews lived alongside Latinos, which Jews like Pastrami, Latinos like burritos, they

put pastrami on banana nut raisin bread and I feel that mozzarella and tomato sauce just doesn't harmonize with the flavor of whole wheat.

It's pastrami sandwiches.

So a pastrami sandwich with that red meat, I'm using beets instead to color it and then using a blend of spices that

And I just remember pastrami juices dripping everywhere.

So with pastrami, it's really about the spices.

Very purist-- pastrami on rye with mustard.

We have pastrami cheese fries on the menu.

Like a pastrami sandwich.

And smoked pastrami.

And my last memory of eating pastrami, because, of course, I gave up meat a while ago, was that we went to the deli.

And he didn't really eat pastrami anymore.

Exactly because if you think of pastrami, it's typically rubbed with spices.

It looks as beautiful as pastrami and celeriac, like pastrami and celeriac had a baby.

And then you cannot have pastrami without kraut.

I'll throw in lemon preserves with pastrami and put it on white bread, which was my meal while I was working on a project recently.

And then I literally ate pastrami sandwiches with lemon preserves and mayonnaise for a couple of weeks.

And then we've got some pastrami cheese fries to my far right.

So we start making the pastrami, the rye bread, the matzo ball soup, the chocolate babka.

We do smoked mushrooms instead of pastrami.

Not that you can't get pastrami over there.

They even try to barbecue pastrami.

Then you can get all the pastrami or tuna salad or chicken salad or cheese or whatever vegan meal, whatever it is.

So what's the texture of-- we're making a pastrami sandwich today.

are familiar because that's what you would use in a pastrami sandwich anyways.

So that was my memory last of eating a pastrami sandwich.

that you put on the outside of a pastrami, it is coriander, allspice, and then a whole lot of black pepper as well.

So this is going to give us that beautiful pastrami-pink color.

And then I like to pile mine very high with pastrami.

I actually did a kishke tamale stuffed with pastrami, because I like to Jewify everything.

Their pastrami is a gold standard.

Speaking of the marinade, in pastrami, what exactly are the flavors that make this taste so much like pastrami?

And then the coriander and the allspice is really what helps to make this pastrami-tasting because if you think of the spices

So I mean, Katz's pastrami, for those of you who haven't been, next time you're in New York, go.

We have a burger that has like a beet horseradish spread and we grind pastrami into the burger patties.

Instead of serving bacon, we serve pastrami that we treat like bacon.

And so I want to feed people what the classics are-- a pastrami sandwich.

Yeah, they really want that pastrami.

some cinnamon rolls from Chicago, here comes some pastrami and deli from New York and that

Now when you do that you’re going to get a little pastrami but you’re going to get a lot of bread.

Speaking of that, do you have any early memories of eating pastrami with your family?

And we were sitting in the booth, and we were all eating our pastrami sandwiches.

And then my Zaide had a heart attack, and that was the last time I ate pastrami.

Just being able to taste some of this beforehand was mind blowing that how close of a flavor that you got from pastrami and then

His favorite meal, in case you're wondering, is pastrami on rye, which he prepares himself with a side of latkes and chocolate egg cream.

So we go through roughly 15,000 pounds of pastrami every week.

I'm not kosher though, actually, so no pastrami for Jewdle-- Blueberry, the Jewdle.