Mouthwatering!!
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Tats in downtown sea is known for their pastrami.
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NO Aldi here in Seattle area.
Lucky’s? I can usually find it there, although I can’t speak for the quality.
I generally agree with your thinking here. The problem was, IMO, that once commenters started yammering about the pink salt, she did go back and consult with the original author. He insisted his recipe was correct and so that’s what she told us.
So she basically had it from the horse’s mouth that we were wrong, and in that situation I’d probably trust a friend (and recipe developer) over internet randos like me and the others.
I don’t know exactly when she sought advice from her professor friend, but i think it was just after someone posted and linked Meathead’s guide to wet cures with curing salts.
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The lost leader corned beef brisket that’s on sale is usually of lower quality but not always…and it’s cured. Costco sells Snake River Waygu CBB, $8-$9/lb. I had at my bros and it was good and good quality, but you still need some fat or it can get dry. I’m trying to get away from nitrates but a couple of times a year won’t make that much of a difference now…just can’t eat it weekly. That said, hard not to buy the lost leader CBB. Just looked at Lucky ad, $6.99 for a generic brand. Nope at that price, might as well go to Costco. Next week or closer to St.Pats day.
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I was just looking at local pricing, but the sales haven’t hit here yet, maybe next week.
Aldi has the flat for 5.49 on Instacart, which was what I preferred last year in terms of net yield.
(Though I just checked the sale price after St Patrick’s day last year, and one of my local supermarkets went down to 1.99 
— might not have the willpower wait that long though — TJ’s felled me early last year 
)
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They have that in the deli counter at my local Wegman’s. I will attest, it’s very very good!
If it is good enough for Langer’s everybody likes it
Chefs Delight is the one around here.
Thank you! Some close as early as 4,5, or 6, but I think only Wexlers has permanent closed, and that’s saying something;
It’s the rare deli that makes its own pastrami. Hence, we always turned into dearly departed Carnegie instead of neighbor Stage. (Carnegie apparently still has a mail order bidnez.) Back to LA, never knew the pastrami’s provenance at the greatly missed Greenblatt’s, the Sunset Strip wine shop doing double duty as an earned -its-stripes celebrity deli. Back to NY, at Brooklyn’s long gone Golden Caterers, Marvin’s brother was the butcher – that was pastrami worth the subway ride from midtown (F train?).
When my mom died many decades ago a college friend of mine in NYC went and got a pastrami sandwich from the Carnegie, boarded a train, came down to Baltimore, had me pick him up at the station, and gave the sandwich to my dad. Then I took him back to the station and he went back to NYC. My dad was a big fan of the Carnegie. I was, too.
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Good on you guys. Our version of the exercise was several mid-afternoon detours to Nate ‘n’ Al’s on the way from downtown to LAX for flight home. More than once, the pastrami sandwich didn’t make it intact past the boarding gate.
Transporting pastrami takes way too much self control.
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I’ll be staying overnight near LAX!
Looking up Nate and Al’s! Was that in the Eater link? Yes!
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It turns out that Langers and many other Los Angeles pastrami purveyors get theirs from a wholesaler named RC Provisions. A local cheese chop here in Berkeley orders it from them. It’s very good.
RC might have the name of someplace near you that sells it. They won’t sell it directly to civilians.
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