UNCLE SAM IS HERE, JANUARY
14TH IS NATIONAL HOT PASTRAMI
DAY.
WORLD RENOWNED CHEF SAM CHOY,
ALSO FROM THE HIT SHOW SAM
CHOY'S IN THE KITCHEN, WE'RE NOT
GOING TO THROW TOGETHER A
SAM-WITCH.
THERE SHOULD BE AN APPLAUSE.
YOUR MIND'S ALWAYS THINKING.
YOU'RE AMAZING OF.
PASTRAMI, TELL ME WHAT
PASTRAMI IS ACTUALLY.
IT'S A BRISKET THAT'S BEEN
BRINED AND SMOKED.
WHAT DOES BRINE MEAN?
YOU PUT IT IN A LIQUID BRINE
AND IT CAN BE LIKE AN ASSORTMENT
OF PICKLING SPICES, SALTED
PROPERLY, NOT TOO MUCH.
ALMOST LIKE A CORN BEEF.
BASICALLY.
YOU TURN AROUND AND THEN YOU
JUST PUT IN A SMOKER AND THEN
YOU STEAM IT BACK OUT.
THAT'S THE WAY THEY DO IT IN NEW
YORK.
STEAM IT BACK OUT.
MOIST AND JUICY.
BEST PLACE YOU'VE EVER HAD A
PASTRAMI SANDWICH?
FOR ME, BECAUSE I GO TO NEW
YORK A LOT, HANDS DOWN SECOND
SO WHAT IS THE NAME OF THE
PLACE?
SECOND AVENUE.
THAT'S WHERE IT IS.
WHAT IS THE NAME OF THE PLACE.
SECOND AVENUE.
WHOSE ON FIRST?
WHAT'S ON SECOND.
SO THE NAME OF IT IS SECOND
AVENUE.
THERE'S KATZ.
THE FAMOUS CARNEGIE WHICH IS
RIGHT ACROSS.
THIS IS ALL LOCAL.
THIS COULD BE SOMEBODY THAT MADE
IT.
WE JUST GOT IT REAL QUICK HERE.
HORSERADISH, BUTTER.
YOU'VE GOT A BUNCH OF STUFF HERE
INCLUDING GREEN SOMETHING.
I MADE A REAL SIMPLE THING OF
WASABI MAYO.
WE'RE DOING YOUR TAKE ON THE
HOT PASTRAMI.
IT'S LIKE THE PICKLES YOU GET
WHEN YOU GO TO THOSE DELIS.
OKAY.
BUT YOU HAVE PICKLES AND WHAT
ELSE YOU GOT?
TELL ME EVERYTHING WE'VE GOT OUT
HERE.
WE'VE GOT THIS STACKING
PICKLES ARE THE BEST SO YOU CAN
JUST LAY THEM UP LIKE THIS.
I JUST PICKLED THEM.
YOU DID THIS, WHAT, A COUPLE
NIGHTS AGO.
NO LONGER THAN THAT.
THEN OF COURSE YOU'VE GOT TO
THE HAVE, YOU'VE GOT TO THE HAVE
THE DIJON.
OPEN THIS FOR ME.
THAT'S EASY TO OPEN.
OKAY.
SO YOU WARMED IT UP.
OKAY.
WHAT DO YOU HAVE?
LIKE A PICKLE SALAD.
QUITE A BIT BUT THAT'S --
GOOD JOHN, RIGHT THERE.
AND THEN WHAT'S THIS.
WHERE'S YOUR SANDWICH.
MY SANDWICH IS COMING.
YOU'RE NOT LIKE REALLY
PRESSING IT.
UNTIL YOU HEAR IT.
JOHN, LOOK AT THIS.
OH, MAN.
AND THEN YOU PUT THIS PICKLES
ON THERE.
SO, YEAH, IF YOU WANTED TO LIKE
-- THAT WAS HOME MADE PICKLE
FROM MY WIFE'S GARDEN AND THE
BEETS.
THAT'S REALLY GOOD.
YOU CAN WARM IT UP.
UNCLE SAM.
SO WHAT ELSE YOU WANT TO KNOW
ABOUT PASTRAMI.
I LOVE THE PASTRAMI SANDWICH.
AND OBVIOUSLY THE BEEF.
AGAIN, IT'S BRINED, STEAMED BUT
IT'S HEATED UP AND CRASHED WITH
PEPPER TO GET THE BLACKNESS ON
TOP.
FROM THERE YOU KIND OF JUST
I GOT THAT.
A LITTLE MUSTARD.
WHILE YOU'RE PUTTING YOURS
TOGETHER.
I'M NOT GOING TO EAT MINE YET.
DON'T FORGET TO CHECK OUT SAM
CHOY'S IN THE KITCHEN.
IT AIRS EVERY SUNDAY HERE ON
KHON AT 6:30 AND SEASON THREE IS
FINISHING UP WITH A FEW POPULAR
RERUNS AND YOU CAN WATCH PAST
EPISODES ON-LINE AT KHON2.COM.
SEASON FOUR UNCLE SAM WE'RE IN
THE MIDDLE OF FILM CAN RIGHT
NOW.
BRAND NEW EPISODES START AIRING
HERE ON KHON FEBRUARY 10TH.
THAT'S SEASON FOUR OF SAM CHOY'S
IN THE KITCHEN.
I WANT TO GIVE THIS TO JESSE
BECAUSE HE WORKS SO HARD ON THE
SHOW.
UNCLE SAM, DON'T FORGET,
STARTING JANUARY 28TH, "LIVING
808" WILL AIR AT 9:00 IN THE
MORNING.
PERFECT.
WE'LL HAVE TO BRING YOU OVER
IN THE MORNINGS TO BE ON THE
SHOW.
ON AT 4:00.
TOAST.
TOAST NATIONAL HOT PASTRAMI
DAY.
THANK YOU, UNCLE SAM.
I APPRECIATE IT.