I’m no butcher, but my understanding is that deckle is a generic term for the fattier, irregular cuts on various parts of the animal. On a brisket, it is , I think, synonymous with “second” cut or “point cut.” Confusion abounds about the term, but only the brisket (and the navel) are used in Jewish delis for curing for pastrami/corned beef, not the other cuts that also have “deckle”.
Cant believe I missed this thread. I so glad its “Official” rather than unauthorized. I just made some schmaltz yesterday and plan to make a batch of chopped liver this weekend. Whats you favorite wine match?
Figure this can add to the debate
I seem to remember starting one. Pity there is no search function . . .
Anyway, there is a great article in the Times today about the rebirth (and adaptation) of traditional Jewish foods in NY (mostly) and elsewhere.
Worth a read:
All joking aside, the search function does work here:
I did look, all kidding aside. Maybe it is too sofistykatet for me.
Maybe you only searched this forum? It’s now in EE. I did a global search on all posts by you with the word “deli” in them. There are quite a few, but that thread was pretty near the top.
And I’ll merge this with the Deli thread…
Merging…
About time
My first time ever in the EE forum. I am not sure I understand or agree with the taxonomy, but it isn’t my board
I found out today that Langer’s, Canter’s and Brent’s all source their pastrami from LA Provisions (today’s LA Times).
Why is Langer’s then so much better?
Yeah, I also saw that - the article did mention that the various delis often dictate the spice blend. I actually thought Langer’s made their own still. I was pleased, though, that several of the others still do. Now I need to go out and try them!
Just in case anyone is interested… most of the LA Jewish delis apparently buy their pickles from A-1 Eastern Pickle (off Mission Rd. Near County USC Med Center). I recently bought their 5 gallon bucket, which is a whole hell of a lot of pickles… for $25. It was the real deal. Apparently, though, pickles have a seasonality to them. The bucket I got was half-sour and the owner said it was from the last crop of cukes for the season. You learn something new every day I guess.
Likely, it’s not…but…who cares…if that’s what you think.
Nice article in the paper. Thanks for the heads up. Sounds like the deli scene out there is more vibrant than any on the east coast, including NY, which keeps losing them, rather than gaining.
And…FWIW, Katz’s in Ny, which has the aura of curing it own meats upstairs or in their basement…yuck…gets theirs cured …or did…in some place near Albany. I think making pastrami is impossible…without getting it done at some meat processor that serves others, too. But, I’m not sure I care that much, anyway. Pastrami is hard work…and real wood smoke for them is apparently history.
Oh, Langer’s IS better. For sure. Each place specifies what they want in the pastrami. How lean/fatty, how much rub and what components, and how much it is smoked. Langer’s then steams theirs for significant extra time prior to serving.
Are you sure this is the case? I know Katz’s contracted out the smoking of its pastrami but I wasn’t aware the entire process was jobbed out. Nothing gross about curing in the basement from my perspective, but I don’t know many Delis that do it.
Not impossible as our own Board member Saul Cooperstein made some amazing wagyu pastrami for a legendary wine dinner he hosted at Ssam Bar!
Odd comment about basements being yucky. I assume lots of top end food in NYC is processed in a basement. Russ and daughters does there shipping and catering orders from the basement; I think le Bernadin portions up the whole fish from the basement.
If you think I can’t tell one pastrami from another, then please ignore any comments I’ve made on wine as well. All Clos Vougeot must also all taste the same.
Ben the rat and his legions got their mojo by snacking on Katz’s basement pastrami. I am sure there are plenty of clean ones, but a NY basement seems kind of vermin-challenged to me.
Yes Barry, Saul’s homemade pastrami, made from A-5, was definitely a contender for best ever.
I haven’t tried Wexler’s pastrami yet, but have heard it is really good.
I have a soft spot for Canter’s based on history. It used to be one of my favorite late night stops when I was single. They even had some good bands playing late night in the side room. My wife and I interviewed the reverend that married us over pastrami sandwiches at Canter’s. My mom lives a block away, so I still get food their often, but overall it has slipped. The pastrami and corned beef are still good, the baked goods are decent, but the prices have gone way up and the rest of the fare is really not that good.
I’m a Langer’s guy.