New York’s Best New Pastrami Is Made with Fish Sauce — Prime Time

– [Will] Oh, Oh, Oh! – [Brent] Yeah! (laughing) – [Ben] That was really good too. – So Pastrami’s everywhere in New York. Turns out though, not many
places actually make their own. The whole thing is highly inconvenient. You gotta brine it, you gotta
smoke it, you gotta steam it. It takes a week and a
half, two weeks to make. It’s a pain in the ass. – We know one guy, our friend
and mad scientist, Will, over at Harry and Ida’s, he makes his own. So we’re gonna go over there,
make some pastrami with him and maybe see what else
he’s got going on. Let’s go. – Kinda weird. – [Ben] Oo ooh! – [Will] What’s going on guys? – [Brent] This place is awesome and looks like a cartoon science lab. – [Will] It’s a sandwich
shop up front, that’s predominantly what keeps the
lights on but it’s a lot more. We’re just trying to figure
that out at the moment. But there’s all sorts
of weird shit going on, I’ll tell you that. – We had a sandwich shop, rest in peace. – RIP. – [Brent] Pastrami in particular, not only does it take two weeks to make, it’s also pain in the ass to do. – [Will] We smoke a lot
of straight briskets at Docks Eatery, at the restaurant, and we have a great time doing that. But the curing process
was there for a reason, and there’s a preservation aspect there that really helps us
out as a small business. What we try to marry here
is, how do we take a look at history and all those
different techniques of smoking and aging and preservation, and how do we take it and
apply it to food waste, to sustainable ingredients,
to cuts of meat that people aren’t using a lot of, and how
do we make it more valuable? I got fish sauce from four
years ago I could bring upstairs right now that would
blow your (bleep) mind. We’ll have to have you guys
back during eel season. I think we got a bunch
of squirrel in here too. – So let’s back up just one second. So you’re a professional survivalist? – [Will] This is the
three year old brisket. This is a three year old lardo as well. I got a buddy down in Louisiana
that just makes his fortune getting roosters that no
one wants out of Craigslist. (Laughing) – That’s amazing. – We have some ashes and
mushrooms in the back. Two year lardos that are
being wrapped in actually sea-lettuce, and a whole
plethora of other things from… Well, some things I
probably shouldn’t say. – You’re essentially a
front for experimentation? – It’s a good time. – It seems like your business
is essentially, obviously focused on sustainability
and zero waste, but also some of the dishes seem like you
are challenging my palette and kind of trying to build
that trust with your consumer. – Yeah, it’s really tough
and at the end of the day, none of this actually
works unless what we’re serving people is (bleep) delicious. – So with all these experiments,
what is your personal greatest success and also,
of course, biggest failure? – This past year we spent
a lot of time working on finding what those super
sustainable ingredients are. Seaweed has been a huge, huge one. This is a common seaweed that
you’ll find right around here. So we take all of our cornhusks, and you can see that it’s a
bunch of bladderwrack seaweed. This is an interesting seaweed where actually it becomes chocolatey. For us, when we think
chocolatey, all of a sudden, when cooking, we think like
moles and things like that. We actually have bladderwrack
mole for our barbecue ribs at the restaurant for
the past year over there, and that’s blended together, so really a lot of the seaweed
gets in there as well. – Oh, that is really nice. – It tastes like, healthy. – [Will] (laughing) And
in terms of failures, I’ve spent a month trying to break down the calcium deposit of a green
crab shell, it didn’t work. (all laugh) – Let’s talk a little bit about the cut. – [Brent] Deckle, also
known as the second cut, or the point, it’s the
fattier part of the brisket. – [Will] A lot of people
for these for these popular burger blends in New York
City were using the flats of the brisket, so we
started taking the deckles, and we started curing and aging the fat for recipes at the restaurant. For us, it’s just the perfect cut. (groovy music) So this has been in brine For
about a week and a half or so. I think there’s some of our
homemade fish sauce in there, and we do a bunch of… Anchovies. Well, we call them anchovies,
but really, what our process is, we just go to the fish
market once a year and just buy the cheapest small fish
we can possibly find. We just salt them all, and they usually last us for about a year. Usually costs us about
$20, to sell the buy catch. – [Ben] I mean, I’ve never
seen a pastrami sandwich having the list of the
prime, homemade anchovies homemade anchovies and
homemade fish sauce. Which is just you further
preserving other things. – [Brent] That’s the cool
thing about pastrami, is that it’s really simple, but has
a ton of ingredients that all come together, that if it’s
wrong, you know it’s wrong, but if it’s right, it seems
so simple and straightforward. – Our kitchen is so small,
and we were doing so many covers when we first
opened, so it was like, well things either had
to be served raw, or we had to make them ahead of
time, days or weeks or months, or whatever it is. There’s no time to do anything
in between, and within that, there’s a lot of honesty,
because You know, if you don’t cure something
properly after four months, you’re gonna (bleep) know it. – [Will] Alright, should
we season this guy up? – [Brent] Yeah, let’s do it! – [Ben] Let’s do it! – [Will} I think we have garlic
in here, we have a lot of black peppercorn, a little bit
of chili, mainly a guajillo and we have some coriander,
and then we do a little bit of fermented radish in there,
which is a real cool one. – [Ben and Brent] Fermented radish! – [Will] This is fermented
radish and chili. – Wow. – [Ben] That’s really, really good! Just like very, very little
bit of bite from the radish, so you get… that pepper
is just, like, mellow. – [Brent] With a little
bit of horseradish kick. (down tempo techno music) – Ready when you are, boss. – Let’s do it. (techno house music) – So we’re gonna go in here
for about seven or eight hours. From there, we’ll get it
pulled out, and we’re gonna go right in the steamer
for another three hours. Alright. – [Brent] So what’s the
steaming do after you smoked it? – If we didn’t do this, there’d be no way we could properly break down
all those elastin fibers on all that meat without drying it out. (sharpening knife) (knife chopping) – [Ben] You can see, even like… – Oh my god! – [Ben] smoking seven hours,
and then being in a steamer for a couple hours, and you
can still see all that fat. – Fat’s perfect. The salt’s perfect. Nice and smokey, but cool and mellow. – Alright, should we make
some sandwiches up real quick? – [Brent] Yeah! – [Ben] Yeah, man. – [Will] So this is kind
of a homemade mustard that we do with a bunch of
salted Meyer lemon juice. – [Ben] Really? – And actually, the same anchovy. After that, what we do is
we take a bunch of cucumbers that we’ve lightly
fermented in whey, and… – [Ben] In whey? – [Will] Yep, whey and dairy is part of the whole formula here. So if you’re milking a cow
and you wanna get the most use out of that milk, you
separate it, and you make cream, and you ferment it, and you make butter, and you separate that,
and you have a buttermilk. It’s how do we get the most value out of every part of what we’re doing. – [Ben] Literally nothing
just goes into the trash. – [Will] Yeah. – Everything, you look
at it, and you study it, and you figure out a
way to make it useful. – [Will] Yes, absolutely. – I really admire that. (jazzy music) – [Brent] I love this mustard! – It’s actually lemony. You get the lemon out of it. Great, fresh dill, really,
really great to have there. – I’m not gonna lie, there’s
all sorts of old guys that come in here thinking we’re
pretty sacrilegious for not having pastrami on rye,
but… you know, (bleep) them. – Do they still eat a sandwich? – Mm-hm, Mm-hmm. – If you want the number
one chef’s table hack at Harry and Ida’s, you finish
it with some beaver stew. This is a three year old aged beaver. – I’ve never heard that sentence. I’ve never heard anything remotely like that sentence ever in my entire life. – [Will] With a little bit of sea lettuce, and a little bit of
aged duck fat, as well. – That’s fantastic! – [Brent] That is so good.
That broth is amazing! Daniel Boone didn’t have it that bad. – What was he complaining about? – Yeah. – So it’s got, like, that sour… Like, a little bit of,
like, a sour note to it. – [Brent] The sweetness from the apples too, also really rounds it out. How much seaweed does this have in it? – [Will] This has about two big bunches of sea-lettuce, which isn’t too strong, but just enough to pair well with beaver. – I think we’re pretty
lucky to have this be the first time we’ve had beaver. – Yeah. Thank you. – Yeah, thank you guys. – That was amazing. Thank you so much. – Absolutely amazing. – It was good having y’all. – [Ben] We’re just gonna fry
a few links of each one up. (squirt) – [Brent] Oh!

local_offerevent_note September 29, 2019

account_box Gilbert Heid


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