Tips and tricks for making the best sandwiches at home.
Just like you can't leave Peter Luger without ordering steak, you really can't go to Ben's Best Delicatessen without biting into a pastrami sandwich. In this latest episode of Food Curated from documentarian Liza de Guia, we meet Jay Parker, the third generation owner of the deli in Rego Park, Queens.
He started as a grill boy at age 13, where his job involved making sense of frenetic orders: "four with, three plain, two with mustard, hoo behhh fehhh faster, faster!" (that was pretty much a direct quote from the video). But even years later, the pastrami is still slow-cooked exactly the same way (at a low temperature for five to six hours), and it turns out just as soft to the touch "like cotton candy," Parker says. They don't plan on changing that, ever. Watch the video, after the jump.
And look for our own Queens correspondent Joe DiStefano slurping on matzo ball soup, aka Jewish Penicillin, in the video!
Ben's Best Delicatessan
More Food Curated from Liza de Guia
Brooklyn's NuNu Chocolates
Video: Bacon Marmalade
Granola Maker Nekisia Davis of Early Bird Granola
Video: How to Butcher and Cook a Rabbit
Videos: Sausage Making at the Meat Hook in Brooklyn
Meet and Eat: Liza de Guia, Documentarian