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What do you eat at Katz's if you're not eating pastrami?

MandalayVA May 5, 2010 06:38 AM

I know everyone goes back and forth on the Katz's pastrami thing (I loved it but then again the last time I ate there Bush Senior was president) but what else is worth trying? I'm bringing a NY deli n00b with me when I come up in September so I want to make sure he gets something good.

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  1. m
    msny98 RE: MandalayVA May 5, 2010 07:38 AM

    This is a flawed poll.....
    I've never gone there and not eaten pastrami... or maybe you mean in the moments between bites of the sandwich... french fries and pickles I suppose

    1. bobjbkln RE: MandalayVA May 5, 2010 08:00 AM

      The brisket is quite good. And I like the tongue (but note that it is served cold). For smaller stuff, the Knobblewurst is excellent and the franks are not bad as well.

      1. D...DF RE: MandalayVA May 5, 2010 08:09 AM

        Corned beef (full fat of course).

        1. g
          gutsofsteel RE: MandalayVA May 5, 2010 08:28 AM

          The corned beef is quite good. But why on earth not get pastrami?

          1. e
            ESNY RE: MandalayVA May 5, 2010 08:48 AM

            If you want to make sure he gets something good, make him get pastrami. Why wouldn't he?

            If that fails, the knoblewurst is great too.

            1. thew RE: MandalayVA May 5, 2010 09:06 AM

              get him the pastrmi

              2 Replies
              1. re: thew
                MandalayVA RE: thew May 5, 2010 09:30 AM

                I am cursed with a non-foodie spouse, alas, who once observed me eating pastrami at Harold's in Edison NJ and was like "ew, what's THAT? What's that black stuff on it? And there's FAT!" You see what I'm up against.

                1. re: MandalayVA
                  foodismylife RE: MandalayVA May 5, 2010 09:36 AM

                  gosh mandalay you must really love this person, good on ya

              2. shaogo RE: MandalayVA May 5, 2010 09:40 AM

                We go fairly often for out-of-towners and so therefore don't always get the pastrami.

                As others said, the Knobelwurst is a must-have. We're also quite fond of their chopped liver (which I believe contains a bit of beef liver, as well as chicken). Pea soup, if they have it, is good (not a fan of their chicken soup).

                The Brisket is just buttery, fatty and delightful. I opt for that instead of the pastrami about every fourth visit. I dig salami and raw onion, too.

                15 Replies
                1. re: shaogo
                  Diane Dee RE: shaogo May 5, 2010 07:24 PM

                  There is no beef liver in their chopped liver. That would be sacreligious

                  1. re: Diane Dee
                    Striver RE: Diane Dee May 6, 2010 06:02 AM

                    Beg to differ. My mother's chopped liver (recipe handed down from her Bessarabian mother) was always made from beef liver - and not calve's liver, steer liver. We still make it that way, and it's still terrific.

                    1. re: Striver
                      gutsofsteel RE: Striver May 6, 2010 06:23 AM

                      Nevertheless, traditional Ashkenazi Jewish chopped liver is chicken liver.

                      1. re: gutsofsteel
                        Striver RE: gutsofsteel May 6, 2010 08:34 AM

                        Have you got a definitive source for this flat out assertion?

                        Wiki's not the best, but their entry on chopped liver simply says : "the liver used is generally calf, beef or chicken." And per Shaogo's post, it's worht noting that Arthur Schwartz, in his Yiddish Recipe book, uses both chicken and beef liver in his "tradtional" version.

                        Maybe it's a glitz vs. litvak question?

                        1. re: gutsofsteel
                          sugartoof RE: gutsofsteel May 7, 2010 12:36 AM

                          Original 2nd Ave. used to use strictly beef liver, did't they? It's obviously a matter of preference.

                    2. re: shaogo
                      shaogo RE: shaogo May 6, 2010 08:59 AM

                      I'm salting a crow and preparing a buttered roll (and some Katz's mustard).

                      I called Katz's. They told me just now it's all chicken liver, that there's never been any beef liver.

                      In my defense, the elderly Bubbe of one of my Ashkenazi friends adds calves' liver to her chopped liver.

                      1. re: shaogo
                        Striver RE: shaogo May 6, 2010 09:44 AM

                        Which was my point upthread.

                        Yes, there's a general prefernce for chicken liver (certainly here in the USA) - but there are traditional recipes from various parts of eastern europe and Russia that use calves liver and/or steer liver, sometimes alone and sometimes mixed with chicken liver. Maybe it's a village-to-village thing - who knows - but there's no halachic law specifying that ONLY chicken liver may be chopped and eaten.

                        Gads, these "authenticity" arguments are too much! :)

                        1. re: Striver
                          Bob Martinez RE: Striver May 6, 2010 09:46 AM

                          "Gads, these "authenticity" arguments are too much! :)"

                          Is there a way to bring chopsticks into it? That's always entertaining.

                          1. re: Bob Martinez
                            shaogo RE: Bob Martinez May 6, 2010 10:05 AM

                            I love you, Mr. Martinez!

                            The chopsticks come into play at Katz's when someone orders a pastrami sandwich with mayonnaise. The carvers stab the offending customer in the eyes with the 'sticks.

                            1. re: shaogo
                              gutsofsteel RE: shaogo May 6, 2010 10:06 AM

                              My bubbe from Belarus always ate pastrami with mayonnaise. :-)

                              1. re: gutsofsteel
                                shaogo RE: gutsofsteel May 6, 2010 11:01 AM

                                That's just amazing!

                                I think I've seen a beet salad from Belarus that I thought was remarkable because it was bound with mayonnaise. (I happen to *love* mayonnaise). My email's on my profile... could you perhaps send a link to some of these other Eastern European combinations. I find them quite fascinating (and mouth-watering).

                                1. re: shaogo
                                  gutsofsteel RE: shaogo May 6, 2010 11:30 AM

                                  I was joking. My bubbe would roll over in her grave at the thought of pastrami with mayonnaise. And she wasn't from Belarus, either.

                                  1. re: shaogo
                                    Striver RE: shaogo May 6, 2010 12:35 PM

                                    Sounds like a variation on a "russian salad" or "salade russe".

                                    1. re: shaogo
                                      Motosport RE: shaogo May 6, 2010 02:42 PM

                                      Beet salad from Belarus would most likely be "bound" with yoghurt. I don't think the Hellmans made it to Belarus.

                                      1. re: Motosport
                                        Striver RE: Motosport May 6, 2010 03:19 PM

                                        Do check out "Russian salads ", you'll find they're basically cooked vegetables (potatoes, peas, beets, etc.) and meat bound with mayonnaise, date back to the mid-19th century, and became very popular in Russian communities as well as anyplace Russians have been and/or colonized. No surprise to find variations in places like Belarus or Ukraine.

                        2. iluvcookies RE: MandalayVA May 5, 2010 09:41 AM

                          Corned beef, hot dogs, pickles. I like the fries if they're hot.
                          Don't forget the Dr. Brown's!

                          Of course you could get the pastrami (unless the n00b is your pastrami-hating spouse... I'm not clear on this)

                          Edited to add +1 on the salami... the hard kind is better, nice and peppery.

                          1. s
                            StheJ RE: MandalayVA May 5, 2010 09:42 AM

                            When I don't get pastrami I get corned beef with Russian dressing on a club roll with some coleslaw on top. The franks are good as well.

                            1. Motosport RE: MandalayVA May 5, 2010 10:35 AM

                              We keep it simple. Pastrami or corned beef sammiches. Hot dogs if we are getting take out to eat in the car. Pastrami or corned beef is just too messy and mustard stains are tough to get out. Every once in a while my lovely wife gets a pastrami or corned beef reuben sammich. We mix and match halves.

                              1. k
                                kathryn RE: MandalayVA May 5, 2010 11:47 AM

                                These reviews may help as well:

                                1. sgordon RE: MandalayVA May 5, 2010 12:01 PM

                                  Nothing wrong with getting Corned Beef instead of Pastrami now and then. You gotta mix it up.

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