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YouTubeFreakEating
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Find the full technique on Gronda! 👨‍🍳 This creation by Chef Chris Jay applies the classic pastrami process to tuna. The fish is cured for days in a spiced brine to season and firm the flesh, coated in the traditional black pepper and coriander crust, then smoked for depth. A final blowtorch sear toasts the spices and caramelizes the outside while keeping the center tender and pink.
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If Langers and Katz deli had a pastrami sandwich baby, this would be it! I’ve had pastrami all over New York City and LA… and THIS texas-style smoked pastrami might be one of the BEST! Do yourself a favor, skip Erewhon and go across the street to Haute Mess Gourmet Market for lunch. 🤌🥪 #pastrami #sandwich #la #foodreview #viral
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