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

Published on Feb 19, 2018
On the second episode of Prime Time, hosts Ben Turley and Brent Young head to Harry and Ida's, the survivalist food science lab masquerading as a sandwich shop where they learn how chef Will Horowitz is making pastrami from scratch.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
Subscribe to our US-tv Channel now! goo.gl/hGwtF0
Our Video Crew: www.eater.com/pages/masthead-video

Comments

  • Follow 'Prime Time' on Facebook Watch for behind-the-scenes extras, discussions, and more bit.ly/2PvOjQa

  • I thought he only makes vegan foods, turns out he also makes non-vegan foods

  • I think cooking that maximizes the value out of animal products or just food in general is admirable. There is a restaurant in Canada called Antler that got some vegan protesters, just because of a sign that said "venison is the new kale." Out of all the restaurants in the area, they went after the one that tried to use all the edible cuts of deer. Anyways kudos to these guys for trying to tap into flavors that are usually ignored. I didn't know you could make use out of liquid whey from cheese production.

  • I had a couple sandos from Harry and Idas a year ago, and it was amazing.

  • It's like the guy is stuck in this 18th century mindset and I can't help but to love it. He is experimenting and doesn't want to waste a thing. Kudos.

  • Enjoyed the last few vids I've seen from yall subscribed. I like you guys don't get political yall stay on target!

  • He’s so stoned lol

  • OMG I love this guy! He is living my dream. Like a very specific my dream, I never though another human on the planet would be that interested in that many forms of fermentation and preservation. I want to visit this restaurant SO bad!

  • Just try boiled pork belly and then soak in the boiled mixture of sugar+fish sauce +water+whole garlic and chilies for at least 3 days. After 3 days,cut a small option, steam to warm it up, Slicing thinly than serve with rice or wrap in rice papers with lettuces and fermented anchovies dipping sauce on the side. It will blow your mind.

  • Is that a blood bucket tattoo?

  • This guy was so high lol

  • Awesome 👏🏻

  • Did he say the seaweed corn husk mixture tastes like chocolate?

  • The way he pronounced the word milk is MELK lol

  • The chef sounds super stoned.

  • I really liked the guys personality. Seemed like a super likable dude lol

  • dude is a literal food virtuoso

  • I love these guys

  • dude I am so glad I found this channel

  • Great video. Aged beaver sounds like it would be cool to try

  • Everyone ends like the travel channel tattoo guy

  • Will was on Diners, Drive Ins and Dives. 😃😃

  • This guy is freaking insane. I love it.

  • this video should be called LOVE

  • I love beaver. More please You Tube. Please.

  • Food - The food here is great. It is a place to live. Hello, My name is Hai who lives and works in Vietnam, is an architect but very passionate about food. Wish you a new week of effective work - fun - lots of health - happiness and success in life. Spread the passion of home-based cuisine by clicking Subscribe - Like - Share to support your Kitchens channel at: us-tv.org/ch/UC3l-U97DSeSGfinfgVyzXNQ.... Thank you very much.... "AM THUC TAI GIA": Passionate Cuisine - Sharing Experience - Enjoy the Sonic

  • this guy seems like he's got some similar barrels in his basement which contain a brine of sodium hydroxide and some sustainable NYC meats.

  • COOKING DISCS rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com%2Fulk%2Fitm%2F263737030683

  • $17.50 for a pastrami sandwich!

  • Amazing

  • xxxD he is so f in stoned....

  • Wow

  • I might have a recipe for no waste. We call it PAPAITAN.

  • What did the chef smoke before the shoot im asking for a friend

    • Brisket.

  • 2:03 it's Bald Eagle.....

  • I remember the first time I had beaver...

  • Ive not seen loads of these bids but is there any where they don't like something they try?

  • Very interesting concepts and it looked pretty tasty. That being said, these two guys probably took some gnarly shits after eating that stuff.

  • Adding this to my bucket list of foods

  • Yea I got this 8 year old aged pidgon coated in pickled sunflower seeds with a wrap of sea urchin and coated in noodle water.

  • I'm never eating here!

  • eating 3 yr old beaver lol that couldve been paedophilic

  • The content is interesting but eater is the pretentious, edgy brother of bon appetite

  • Great vid, but I will never understand why someone feels the need to wear a winter hat indoors with a t shirt. Hipster level 1000.

  • this man is higher than life in the video

  • That guy is slurring his words like after half a bottle of whiskey

  • Nice video guys. I guess this is a cultural thing. Before visiting NYC, I heard from some locals ‘’ You must try Pastrami”. Well, guess what? I did not like it at all. Dry meat, overpriced and not my thing.

  • After watching this video I shouldn't want to eat there, but I do.

  • This guy is cool. The reserantuer I mean. Really a step above. Shout out to him.

  • Glad the comment section is coming around. Love these host.

  • I don't know.....this whole episode just seemed unsanitary and chock full of cross contamination

  • That guy is a frickin genius. Great show guys

  • Looks like he's smoking more than just pastrami in the lab

  • Probably one of the best food videos I've seen in a while...

  • Will needs to calm down a little.

  • Yes, I can believe that this is the first time Ben and Brent have ever tasted beaver.

  • Fucking Nice, cool and insane!

  • Vietnam banh mì and bbq of american combine.

  • This is kind of sad in a way because what this guy is doing is literally exactly what people used to do 100-200 years ago. After that humans just started to waste shit ton of food every day and now we going back to sustainability. It used to be a regular thing, now it become some hipster nonsense. Even my grandmother wouldn't waste anything, she would either preserve it, dry, cure it or whatever. Now it's like a trendy thing to do, like doing something cool which in reality is something we should have never stopped doing as humans... I hate wasting food...

    • So people should stop doing it because.. ??? Your comment shows only contradiction...

    • This comment is inspiring

    • +Joshua Coslar i am excited if not i wont be here :). Its just a shame that it is lost in the first place. How much waste have already been created and sadly the damage it have cost. Btw i'm just helping you understand the op comments. If you disect the comment carefully (albeit a bit messy)

    • +Andrew Okay, sure. The advent of industrialised farming and modern preservatives made it less appealing. You seem to be complaining that it's on the rise again. Why are you not excited that fermentation and whole animal butchery is on the rise? It's so exciting to live in a time when we get to witness people experimenting in ways that are old and new!

    • +Joshua Coslar basically its used to be common sense now it's not.

  • This guy is being so transparent lmao

  • Three year old stewed beaver LOL

  • okay cool but the shaky-cam has got to go. Whoever was holding this camera should have gone pee before they did this shoot because shaking the camera around constantly is NOT making this better.

  • amazing!!

  • This guy definitely eats human meat

  • beaver is pretty good eatin' actually. Just like many other unusual or "exotic" meats.

  • As a professional chef, you an tell the guy in the plaid is the less skilled chef in the room and he knows it too.

  • 3 years old beaver , it's Awful in any way you mean it.

  • Did he just say beaver?

  • I cannot wait to eat here sometime!

  • The fact that there is a smoke ring on the pastrami indicates that it is not pastrami. It needs to cure for another week at least.

  • quality chef. would kill to have my kitchen kitted out like that. good luck with the shop dude.

  • Food inspections must be a nightmare

  • Is he not drunk as shit?

  • TIL Sal from Impractical Jokers does some funky things with meat

  • such a cool chef

  • This sounds amazing, not everyone can afford an $18 sandwich though...

  • I just had severe sandwich envy. That weird chef is doing the lord's work

  • Fish sauce is life

  • "three year old aged beaver stew" i spend a lot of time in the wilderness of minnesota, theres beaver everywhere and i always wondered what they taste like. i have to try this

  • I work for whole foods... by the way dont work for them... they have a pastrami seasoned hot smoked salmon. Its great. All of our customers have downs and think hot smoked means spicy, and is different from the cold smoked salmon thats labelled as cold smoked. Any way, my point is, a bit of pepper, salt, and i think it might have turmeric and some herb but im not sure. Its 4 months old, but typical cancer foods style they dont say anything other than contains fish. So i dont know what it is, but its good.

  • Brother try a place in Manhattan 78st & Lexington left side pastrami queen

  • Epic Eater at it's finest ..........More please Sir

  • I love so much hearing, "We would buy/take what restaurants didn't want" to be followed by "...and made *blank* ". That is a mindset that I can really get behind. I ain't no tree hugger i just can't stand waste when it comes to meat.

  • How do they keep the meat that long without it going bad!? this is just blowing my mind

  • Honestly why would he put that meat on that sink like that that looks nasty he should not do that other than that the food looks good

  • Liked the topic, hated the hosts...

  • I really like two those guys. Not intimidating. And then incredibley place to be visited

  • 7:44 Trevor ?

  • 7:58

  • "3 year old aged beaver"....the most hipster thing I've ever heard.

  • So this is so weird, it's pastrami or not. Pastrami is brined in coriander, that's the flavor, nothing else, no matter what you might think. Add fish and it's not pastrami. What next, add cat eyeballs? Hippie stupid.

  • Wait. Their menu only has 8 fairly regular sandwiches. Yet they are cooking beaver, seaweed and 2 year old lardo in the back.

  • Being from new York that sandwich did me proud love that place

  • Yo wait these sassidge boys got more videos?

    • Poast Toasties I like your profile pic that’s the guy from iron giant!

  • He sounds like he smokes

  • Now I want to go visit this guys shop..

  • great show but whoever picks the music is hilarious. Trap/Edm for three lads smoking brisket haah

  • Love these guys and the concept of this sandwich shop. Promote more sustainable methods like this!

  • Sounds very complicated

  • 7:14 a week of curing and there's still that gray uncured band in the meat :o