![TASTE Daily show](https://d3dthqtvwic6y7.cloudfront.net/podcast-covers/000/081/580/small/taste-daily.jpg)
Summary: When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.
Summary: When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.