Ep 4. The Knishwich

In season 1, episode 4 of Outrageous Food, host Tom Pizzica travels to New York City to sample the Knishwich, a unique creation that combines two classic Jewish foods into one delicious sandwich. The Knishwich is the brainchild of chef Mark, who runs The Knishery, a popular food stall in Brooklyn.

Tom starts his day by visiting The Knishery and meeting Mark, who introduces him to the ingredients that go into the Knishwich. The sandwich is made with a giant potato knish, which is sliced in half and filled with pastrami, sauerkraut, Swiss cheese, and Russian dressing. The Knishwich is then grilled until the cheese is melted and the bread is crispy.

Tom takes his first bite of the Knishwich and is blown away by the flavors. He loves the combination of the soft, doughy knish with the tangy sauerkraut and savory pastrami. He also notes that the Russian dressing adds a nice sweetness to the sandwich, while the Swiss cheese provides a creamy texture.

Next, Tom heads over to Katz's Delicatessen, a New York institution that's famous for its pastrami sandwiches. He meets with Jake Dell, the owner of Katz's, who shows him how they make their pastrami. Jake explains that the pastrami is cured for over a week before it's smoked and steamed, giving it a tender texture and a rich flavor.

Tom then heads back to The Knishery to try another one of Mark's creations: the Knish Pops. These bite-sized snacks are made with the same dough as the Knishwich, but are filled with a variety of sweet and savory flavors, such as bacon and cheddar, apple and honey, and pumpkin and cream cheese. Tom loves the Knish Pops and declares them to be the perfect party food.

Finally, Tom heads to Junior's, a Brooklyn landmark that's famous for its cheesecake. He meets with Alan Rosen, the owner of Junior's, who shows him how they make their classic New York-style cheesecake. Alan explains that the secret to a good cheesecake is using high-quality ingredients, such as cream cheese and sour cream, and baking it slowly to ensure a smooth texture.

Tom finishes his day by reflecting on the unique culinary traditions he experienced in New York City. He praises the creativity and ingenuity of chefs like Mark, who take classic dishes and put their own twist on them. He also notes that the Knishwich, as outrageous as it may seem, is a perfect example of the melting pot that is New York City cuisine, blending flavors and cultures in unexpected and delicious ways.