What's the difference between Pastrami and Corned Beef?

[@citibear57]

Mr Langer explained this very well. It was interesting to learn the difference between pastrami and corned beef. My mouth is watering now😅

[@richknudsen5781]

I been wondering this forever, thanks so much.

[@bigbird2451]

Well done Sir! And thank you for all of your work.

[@pdexBigTeacher]

My son and I have been to Langer's once. After watching this I started salivating for another trip, for the pastrami specifically!

[@Mar-enfrance]

Thanks for super informative video! ❤

[@travelbythebooktv]

Thanks for watching!

[@ericrose6348]

Langer’s Deli is an LA institution, and it’s not hyperbole to say that they have the best pastrami ever. The pastrami is thick-cut, and the #19 is a classic for a reason. There is a generous amount of salty goodness that sets well against the sweet coleslaw and Russian dressing. The rye bread is warm and hearty, and I like the crust, which is the right amount of crunchy and chewy. The pastrami chili cheese fries are also really yummy and enough to several people. The fries are crinkle cut and still hold their crispness pretty well even after putting chili on them. There’s also an option to get chopped raw onions as a side (which I’d recommend for some oomph). I saw that Bobby Flay and his daughter recently raved about the pastrami. kzbin.info/www/bejne/l4LEiaWslJd9gqs

[@milesmayhem5440]

Langer’s is top notch. But you should also check out Fromin’s in Santa Monica. Another next level Jewish Deli.

[@goaski474]

100% correct - Thanks!

[@JM-jy2iy]

The gentleman is the Yoda of Pastrami.

[@einundsiebenziger5488]

Yoda is a fictional character from a silly movie franchise. This guy is real!

[@milesmayhem5440]

@@einundsiebenziger5488Thanks Captain Obvious.

[@Death2Commies]

best pastrami in LA area and Mr. Langer is the best, very friendly and engaging with his customers

[@RARufus]

I’ve never been to Langers but I’ll try to if I get out in that area. I brine and smoke my own pastrami, made from brisket point and not beef belly like he does. Norm is right on the money on the process. Cure, rub, smoke it, then slow cook pastrami to 200 to 203 internal temp then let it rest for at least two hours. Hand slice after resting and heat to whatever temp you like. It’s seriously one of the best meats around.

[@ronjones1414]

Cows have briskets? Lot's of pastrami is made from brisket point?

[@ceemichel]

If you want to compare Pastrami and Montreal style Smoked Meat, you are getting closer. Corned Beef is something completely different

[@CeeTeeUSA]

Great explanation of the process. I eat beef but dislike corned beef and pastrami. This explains why I don't like it. The brine process and how it's cooked is the biggest issues..

[@Jonky98]

I like corned beef but not pastrami unless it is buried in ham and other processed meet, it has weird unpleasant taste, must be the spices they use

[@13Voodoobilly69]

That corned beef/pastrami flavor is mostly from curing which is a result of the salt changing the nature of the proteins. Same reason a ham doesn’t taste like a pork roast or bacon tastes different from sliced pork belly.

[@einundsiebenziger5488]

... the process and how it's cooked (two things) are* the biggest issues.

[@brucethomas5123]

Simple answer,the price !

[@death2pc]

KING

[@ephantom6825]

The greatest pastrami sandwich in the world is served at Katz's, NY.

[@JJDSports2012]

This guy isn’t a figurehead.

[@jamesspalten5977]

I'm not saying this guy doesn't have great food. I don't think anyone butcher's a 2000# Steer anymore. Nowadays, cattle are butchered around 1000 to 1100 pounds tops. A steer that big would be several years old and it costs too much to feed one that long.

[@Jonky98]

we use top round for corned beef where I live before American BBQ became famous nobody here would consider eating brisket it is used for ground beef instead

[@13Voodoobilly69]

Where do you live? When you think about places like Texas, they have been BBQ”ing briskets forever and it is super popular and the only cuts I ever see in Southern California for corned beef are the point and flat from a brisket.