Posted 18 December 2003 - 04:17 AM
Posted 18 December 2003 - 03:29 PM
Posted 22 December 2003 - 01:08 AM
I can't imagine who said that I don't consider Katz's the best. Yes, it is the best. Jonathan Gold opines, I believe, that Langers's in L.A. is best. I've quite a bit of it--Niman Ranch's version, at least one of their versions, is quite similar and quite delicious. You might call it spiced and pickled beef. The smoke taste is often absent because they don't smoke it; they (Niman's at least) use liquid smoke, though not really offensively. I love Nimans--though only that made from the thick, fatty, double end of the brisket , which you must specify when you order it; and then you must steam it for a long, long time. They don't understand the proper texture. But even then, the result is not quite pastrami.
When Ed Levine and I had a pastrami tasting on TV, Katz's won.
When I participated in Ed's tasting in preparation for his NYTimes article, Katz's did win.
When I was part of a Slow Food tasting, all the wrong brands won. I am not one to make religious slurs--actually, I am but not here. And anyway, Andre Soltner could not be fooled by gentile pastrami. But a chief member of the taste panel didn't like pastrami, and several others had similar character problems. I kept my Slow Food membership, even though they didn't even know what kind of bread on which to serve the pastrami. It was like being half surrounded by a group of Diane Keatons.
Posted 30 December 2003 - 11:53 PM
chef and author
Posted 03 January 2004 - 09:05 AM
As for Langer's, it is not spicy and assertive enough for me, but it is quite good.
Posted 03 January 2004 - 08:08 PM
Co-author of Serious Barbecue, which is in stores now!
"For those of you following along, JJ is one of these hummingbird-metabolism types. He weighs something like eleven pounds but he can eat more than me and Jason put together..." -Fat Guy