Langer's Delicatessen - Beyond the Legendary Pastrami... Corned Beef Hash, Matzo Ball Soup and Lamb Shanks?

[Hungrydrunk]

Besides the pastrami, their tuna melt is really good, the wife and I split a pastrami sandwich and a tuna melt.

[OCSteve]

@Ns1

Brent’s black pastrami reuben

Also not technically a reuben ('cause pastrami), but an insanely good sandwich.

[frommtron]

Gotcha. As I’m sure you know by now, French’s is deeply inferior to a good brown mustard when used with pastrami and never let them schmear in the back. Your mustard schmear is your business.
I’ll also give a shout to the Beaver Hot Russian Mustard and their Sweet and hot on the Langers pastrami. Many will disagree, but I think the pastrami can handle the strong mustard.

Thanks for digging deep into the menu. I don’t think I’d have ever tried the menu beyond the sandwiches, but those shanks look tough to pass up.

[js76wisco]

@Hungrydrunk

Besides the pastrami, their tuna melt is really good, the wife and I split a pastrami sandwich and a tuna melt.

This is the same exact thing I do with an order of fries.

[Gr8pimpin]

@Chowseeker1999

Creamy Egg Salad helps to ground the slight funkiness of Chopped Liver, and you get this really creamy, rich, fatty Sandwich.

@LAgirl

hard boiled eggs (bounded together w/ schmaltz if I want it “nana style”

@LAgirl has it right!

My grandmother and mom always used to add hard-boiled eggs into the grinder when making their chopped liver. And schmaltz (semi-liquid gold) as the binder. God I miss that!!

Great post! That hash is so calling me!!!

[LAgirl]

@Gr8pimpin

My grandmother and mom always used to add hard-boiled eggs into the grinder when making their chopped liver. And schmaltz (semi-liquid gold) as the binder. God I miss that!!

Not to get too off the Langer’s topic, but----My grandmother (and great grandmother who was still around until I was in high school) kept a jar of schmaltz on her kitchen counter and it was used liberally for all sorts of things. They used the old school metal meat grinder that screws onto the counter top (or a hand cleaver/chopper and a wooden bowl) to make their chopped liver. My folks are now in the process of down sizing their life and last time they came out here they brought my grandmother’s old school meat grinder for me.

If my memory serves me correctly, when I had Langer’s chopped liver on my last visit, the taste and fatty texture seemed to point to “schmaltz binder” (and @Chowseeker1999 chopped liver photo looks like that is the case). Too bad they don’t mix hard boiled eggs into the chopped liver, but having the chopped liver/egg salad combo looks like a close second. Plus—that good double baked rye.

[robert]

Doesn’t everybody put hard-boiled eggs and schmalz in their chopped liver? Any recipe that uses something else is a modern perversion, like lean pastrami.

Classic Jewish Chopped Chicken Liver Recipe

Chicken Liver Pate recipe

Chopped Liver Recipe

[LAgirl]

@robert

Any recipe that uses something else is a modern perversion, like lean pastrami.

true. but there are no hard boiled eggs in Langer’s chopped liver. Just chicken liver and onions.

…and thankfully their pastrami isn’t lean……

[catholiver]

Any one who leads with broccoli…well, you know, right? But otherwise, wonderful.

[Jase]

@Chowseeker1999

we had to start with something healthy again

I’m puzzled by the leadoff of garnish

Great report. Definitely want to try that egg salad liver combo. I like both items, never noticed the combo there before.

[Chowseeker1999]

Hi @catholiver @Jase,

Hey! We had to have some type of healthy with the rest of the meal!

[Gr8pimpin]

@LAgirl

-My grandmother (and great grandmother who was still around until I was in high school) kept a jar of schmaltz on her kitchen counter and it was used liberally for all sorts of things.

My mom had this old iron kitchen aid mixer that had a grinder attachment (we’re talking the 60s). And my grandmother did the same thing with the schmaltz LOL!!

I started putting my schmaltz in the freezer in 1 cup batches in ziplocs, every time I make chicken soup, I wonder how long they will keep? I’ve only used one of them.

[NewTrial]

That’s what the cole slaw is for.

[catholiver]

BROCCOLI!!! BROCCOLI??? This is the kinda ‘stuff’ that cause NYCers to think of us as hippie-dippie-organic-weirdos I haven’t checked their menu this morning but I’m guessing a pickle is about as green as Katz’s gets! LOL.

[Bookwich]

https://m.youtube.com/watch?v=wUypbX7SRqs

[lectroid]

When I mentioned to my mother that Canter’s chopped liver was far inferior to hers two things happened

1. I put her in a good mood, which is an accomplishment you wouldn’t understand unless you know my mother, but trust me, not easy

2. She told me that evidently, some of more… cost conscious purveyors use a combination of chicken and beef livers, which she thought would probably count for the distinct Eau-du-NineLives of compromised quality.

I don’t know how correct she is, but you don’t argue with old Jewish ladies two hours before their seder.

[LAgirl]

@Gr8pimpin

I started putting my schmaltz in the freezer in 1 cup batches in ziplocs, every time I make chicken soup, I wonder how long they will keep? I’ve only used one of them.

great idea! maybe a year?

When I make chicken soup, i always make a mini serving of chopped liver w/ the liver from the soup chicken—cook’s snack.

[ipsedixit]

@lectroid

When I mentioned to my mother that Canter’s chopped liver was far inferior to hers two things happened

1) I put her in a good mood, which is an accomplishment you wouldn’t understand unless you know my mother, but trust me, not easy

2. She told me that evidently, some of more… cost conscious purveyors use a combination of chicken and beef livers, which she thought would probably count for the distinct Eau-du-NineLives of compromised quality.

I don’t know how correct she is, but you don’t argue with old Jewish ladies two hours before their seder.

We’re siblings?

[Jase]

@catholiver

BROCCOLI!!! BROCCOLI???

It’s a garnish I tell ya! I see that on my deli plate and I’m thinking it’s oversized parsley. Move it to the side and get to the good stuff.

[aaqjr]

Choppin Broccoli!!

Dana Carvey Performs "Choppin' Broccoli" with Orchestra