1 week pastrami on rye

This sandwich took me a whole week to make, and that’s not because I’m a bad cook, even though that is debatable. It’s because when you’re making pastrami, you have to let it cure for a full week. I made an unforgivable mistake while making mine, and I added a shitload of red food dye. I thought I was being really clever because I don’t have a smoker, and I thought that’s where the pink color came from. But if you know anything about curing meat, you know it actually goes pink because of nitrates in the curing salt. What an educational channel this really is. Anyway, these are things that I learned after making mistakes. So, when you see my Barbie pink brisket in a second, I want you to all avert your eyes. Don’t look. Don’t look. Don’t look. Must have been the wind. Anyway, it’s fine. I really doubt it made that much of a difference. We can just call it intentional rage bait and move on. The pastrami did turn out very delicious, so I don’t want to see a single comment about mistakes I might have made. By the way, this is actually a pizza video. Surprise. The sandwich at the start just looked better for the hook. But I’m actually making a Reuben pizza with the rye bread pizza dough. And I’m getting together a Russian dressing for the base. And I know some of you might be asking, why not just make the thing that you guys are here for? Why trick us into watching a pizza video? Dude, I just don’t know. I I just wanted to make this, but I realized when making it, it doesn’t look as pretty as a sandwich. So, I got together a sandwich off camera to use as the intro shot. But I firmly believe that it would be better as a pizza. M. Wo wo. That goes crazy. Great success. Goodbye.