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.
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Comments

  • 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

  • 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?

  • 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

  • Camera is so shaky.....

  • YOOOOO CHILL WITH THE scoring. the bass and snare beats mess with the food talk which is the gold nugget foodies like me want. so chill down like 5% so we can hear these wizards of food share their secrets... cuz we be hungry for clear info brah.

  • It's true... Eater's steppin' it up! Love it.

  • And people say theres no food culture in the US....

  • That cut look d a lot like flank steak. Time to test it out on the Oki Joe.

  • This is gonna be a big series for Eater, these guys are as likable as Lucas and Nick (although I used to despise him lol).

  • great new content, eater! i am seriously crushing on brent & ben. why is this unlisted? c'mon...this is fresh and smart - don't make us work to find it!

  • this dude shows off 3 year old aged beaver soup and seaweed mole and the title is pastrami made with fish sauce?? really lol

    • ... and he puts the spoon he just ate with back in the casserole. Yikes

  • More! More!

  • For all of those who don’t know what happened to the meat show, Nick ran out of material. Out of things he could cover. His creativity at Eater was past its due date lol

  • I was thinking of fermenting invasive green crab into fish sauce here in San Francisco in 2015 I made fish sauce out of salmon guts yellowdragonblog.com/2015/06/21/brewing-fermenting-fish-sauce-in-flint-michigan/

  • Aging hipsters have no self respect

  • That sandwich looks so fucking good.

  • This guy sounds sooooo stoned haha

  • Wow, totally fascinating! What a great concept, more people should strive for this attitude

  • Is pastrami the same as Montreal smoked meat?

  • Did they get him high to still his recipes LOL?

    • Nightrain Nightrain lol... i know right. Dude sounds super blazed

  • As an isolated chef in a dessert environment, I struggle to envigorate and stimulate my loyal customers. This one episode has widened all my horizons for sustainability as the best. Cheers from the bush interior.

  • I can attest this pastrami sandwich is AMAZING and a better over all sandwich than katzs while Katz is a great old school sandwich this place has so many flavors hitting perfectly together. The science that goes behind this is pretty impressive

  • 3 dorks trying to be cool

  • and actually

  • One host has a receding hairline with a rapist moustache and the other purposely dyed his hair white oh the irony

  • I miss Nick RIP big man, you'll always be my platonic ideal

  • Iron

  • Hmmm. I watched this a few days ago. Must be a re-release.

  • Your channel rocks keep it up, if you ever venture too Alaska try our local food.

    • We'll be there sometime later this year for our series Cooking in America - look out for it and thanks for watching always!

  • I'm convinced that The Meat Show is gone for good. Nick Solares must have quit Eater. Either that, or he got fired by Eater for some crappy SJW reason. This new show is probably the replacement.

  • The only thing I don’t like about the chef is how he says kinda to much. But great video

  • i ate here, it's great stuff

  • Although interesting, the pacing of this video was really slow.