>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] Huell Howser: WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER.

GET READY FOR AN ADVENTURE.

AND THIS JUST ISN'T ANY OLD ADVENTURE, EITHER.

THIS IS AN ADVENTURE ABOUT SOMETHING THAT'S VERY OLD, VERY TASTY.

STEAM IS INVOLVED.

BREAD IS INVOLVED.

TELL US WHAT WE'RE TALKING ABOUT, NORM.

>> WE'RE TALKING ABOUT HOT PASTRAMI.

Huell: PASTRAMI.

AND TO START OUR PASTRAMI ADVENTURE, WE HAVE COME TO THE HEART AND SOUL OF PASTRAMI HERE IN LOS ANGELES, TO LANGER'S DELI DOWNTOWN HERE AT THE CORNER OF SEVENTH AND ALVARADO.

YOUR NAME, SIR, IS... >> NORM LANGER.

Huell: YOU'RE THE OWNER.

>> YES.

I AM MY FATHER'S SON AND, SHALL WE SAY, A PRODUCT OF HIS TEACHINGS.

Huell: ABSOLUTELY.

AND HIS TEACHINGS INVOLVED PASTRAMI.

WHAT'S THE HISTORY OF PASTRAMI?

>> PASTRAMI IS--ORIGINALLY, IT CAME FROM EASTERN EUROPE, AS FAR AS WE'RE LED TO BELIEVE, AND FILTERED TO THE UNITED STATES AND WOUND UP AS A JEWISH DELI ITEM.

Huell: AND WHAT IS PASTRAMI?

I LOVE PASTRAMI, BUT I'M NEVER SURE WHAT I'M EATING.

>> DIFFERENT PARTS OF THE WORLD USE DIFFERENT CUTS OF MEAT.

HERE IN THE UNITED STATES, GENERALLY IN CALIFORNIA, WE USE NAVELS.

COMES FROM THE STEER, A 2,000-POUND STEER.

YOU'LL GET APPROXIMATELY A 3- OR 4-POUND NAVEL--ONE PIECE OF PASTRAMI OUT OF A 2,000-POUND PIECE OF CATTLE.

Huell: YOU'RE KIDDING.

SO, IT JUST COMES OUT OF THAT ONE LITTLE PART OF THE STEER.

>> THAT IS CORRECT.

Huell: WOW.

I HAD ABSOLUTELY NO--IS THAT WHAT MAKES IT SO TENDER?

>> THE TENDERNESS IS DONE THROUGH PROCESSING, THROUGH CURING AND PICKLING SPICES, THROUGH SMOKING, AND THROUGH STEAMING.

Huell: OK.

BUT THE CUT HAS SOME EFFECT, DOESN'T IT?

>> CUT HAS A LOT OF EFFECT.

AND IT'S CUT--IT'S HOW YOU TRIM IT, HOW YOU HANDLE IT.

Huell: YEAH.

>> PASTRAMI, LIKE ANY OTHER MEAT, HAS TO BE CUT AGAINST THE GRAIN.

AND PASTRAMI HAS MANY DIFFERENT GRAINS IN IT IN MANY DIFFERENT DIRECTIONS.

Huell: ALL RIGHT.

THIS IS GONNA BE EXCITING FOR US.

NOW, WE'VE COME DOWN HERE.

IT'S JUST BARELY 11:00, BECAUSE IT GETS REALLY CROWDED IN HERE AT LUNCHTIME.

WE WANTED TO BE ABLE TO AT LEAST MOVE AROUND A LITTLE BIT IN HERE.

>> ELBOW ROOM IS NICE.

Huell: ABSOLUTELY.

BUT YOU LIKE A NICE CROWDED PLACE.

THIS IS GOOD.

>> YES, WE DO.

Huell: BUSINESS IS GOOD.

BUT WE'RE GONNA LEAVE THE RESTAURANT PART AND GO BACK BEHIND INTO THE INNER SANCTUMS BACK HERE AND GET AN UP-CLOSE-AND-PERSONAL LOOK AT LANGER'S PASTRAMI, BECAUSE IT'S DIFFERENT FROM ALMOST ANY OF THE OTHERS, ISN'T IT?

>> IT'S MY PLEASURE TO TAKE YOU BACK AND SHOW YOU THE OPERATION.

Huell: WE'RE GOING BEHIND THE COUNTER RIGHT NOW.

OK.

HERE WE GO.

OPEN UP THE-- OH!

WE ARE LOOKING AT SOME BEAUTIFUL PASTRAMI, AREN'T WE?

>> INDEED.

THIS IS VERY BEAUTIFUL.

IT'S VERY GOOD, SIR.

IT'S VERY NICE AND TENDER AND-- Huell: NOW, HOW LONG HAS THAT BEEN--HAS THAT BEEN COOKING IN THERE OR STEAMING IN THERE, OR WHAT?

>> WE STEAM OUR PASTRAMI HERE AT LANGER'S FOR ABOUT 3-4 HOURS ON A DAILY BASIS.

Huell: WHAT'S IN HERE?

>> WE HAVE CORNED BEEF AND-- Huell: OH, THAT'S CORNED BEEF.

>> HERE WE ARE.

Huell: OH.

CORNED BEEF HERE AND PASTRAMI HERE.

>> YES, SIR.

Huell: BOY, LOOK AT THIS.

THIS IS ABSOLUTELY BEAUTIFUL.

NOW, WHAT DO YOU DO?

YOU TAKE A PIECE OF IT OUT HERE?

>> HERE--THIS IS WHAT WE DO WITH IT.

WE TAKE IT OUT OF HERE.

Huell: BOY, LOOK HOW TENDER.

IT LOOKS TENDER.

>> WHAT WE DO, WE TRIM IT DOWN.

WE TAKE ALL THE FAT OFF, MOST OF THE FAT OFF.

Huell: UH-HUH.

>> TURN IT OVER.

TAKE THE...

FAT OFF OF THE MIDDLE.

Huell: UH-HUH.

SO, YOU GOTTA KNOW WHERE TO CUT.

YOU DON'T WANT TO CUT ANY OF THE GOOD STUFF OFF.

>> YOU DON'T WANT TO CUT OFF TOO MUCH OF--YOU GOTTA HAVE A LITTLE BIT OF FAT ON THERE SO IT'S TASTY.

OTHERWISE, IT'S TOO DRY.

AND THIS IS HOW WE SLICE IT HERE.

WE HAND-SLICE THE PASTRAMI.

Huell: BOY, LOOK AT THESE SLICES.

>> THIS IS HOW WE DO IT.

Huell: AND YOU JUST KIND OF GO BY FEEL AS TO HOW THICK THE SLICES ARE.

>> AFTER YOU DO IT FOR A LITTLE WHILE-- Huell: HOW LONG HAVE YOU BEEN HERE AT LANGER'S?

>> I THINK IT'S ABOUT 25 YEARS, SIR.

Huell: SO, YOU KNOW WHAT YOU'RE DOING WHEN IT COMES TO CUTTING.

>> WELL, IF I DON'T KNOW-- [LAUGHTER] >> IF I DON'T KNOW BY NOW, I GUESS I'LL NEVER LEARN, WOULD I?

Huell: WOW.

>> THIS IS HOW WE DO THE PASTRAMI HERE, SIR.

Huell: IT LOOKS SO TENDER, NORM.

>> YES, IT IS.

WE TRY TO BRING IT TO AN INTERNAL TEMPERATURE OF ABOUT 209 DEGREES TO BREAK THE TISSUES DOWN AND MAKE IT JUICY AND TENDER.

AND IT CAN TAKE ANYWHERE, AS JAIME SAID, 3-4 HOURS.

WE'VE HAD SOME THAT COME IN A LITTLE BIT TOUGHER.

IT CAN TAKE YOU 5 OR 5 1/2 HOURS.

Huell: SO, WHAT IS THE SECRET OF A GOOD PASTRAMI?

IS IT THE WAY IT'S COOKED?

THE WAY IT'S STEAMED?

>> IT'S A COMBINATION OF EVERYTHING.

IT'S THE ENTIRE PROCESS--FROM THE PACKING HOUSE, WHERE THE PASTRAMI IS PICKLED AND CURED, SMOKED, PEPPERED, TO RECEIVING IT HERE.

WHEN WE RECEIVE IT HERE, IT IS EDIBLE AS FAR AS BEING COOKED.

Huell: YEAH.

>> BUT IT IS CHEWY.

IT'S LIKE EATING A RACQUETBALL.

IT HASN'T BEEN TENDERIZED AS FAR AS BREAKING THE TISSUE DOWN.

Huell: WELL, THERE ARE PLACES SELLING PASTRAMI ALL OVER LOS ANGELES.

WHY IS LANGER'S-- WHY DID EVERYBODY SAY, "IF YOU'RE GONNA DO A STORY ABOUT PASTRAMI, YOU BETTER COME TO LANGER'S?"

>> WE PRIDE OURSELF ON TENDER, JUICY, SOMETHING THAT'S EDIBLE, SOMETHING YOU CAN BITE INTO WITHOUT HAVING TO CHEW IT, THAT WILL MELT IN YOUR MOUTH.

Huell: WAIT A MINUTE.

YOU DON'T HAVE TO CHEW THE PASTRAMI HERE?

>> NOT--NOT AS YOU DO A TOUGH PRODUCT.

>> IT'S SO TENDER THAT YOU DON'T HAVE TO WORRY ABOUT CHEWING IT, BECAUSE-- Huell: HA!

YOU JUST GUM IT.

>> IT'S VERY, VERY TENDER, SIR.

VERY, VERY TENDER-- Huell: LOOK.

SEE, THAT'S GOT SOME FAT IN IT, BUT THAT'S OK, RIGHT?

>> RIGHT.

Huell: AND, BOY, IT'S JUICY.

YOU CAN JUST SEE THE JUICE COMING OUT OF IT.

>> LOOK AT IT.

Huell: WOW.

>> SEE?

Huell: WOW.

>> AND YOU ASKED ME A QUESTION.

THE ONLY GOOD ANSWER I HAVE FOR YOU, SIR, IS, DO ME A FAVOR.

TRY THE PASTRAMI.

TRY, SEE HOW--THEN YOU TELL ME WHY IT'S SO TENDER.

HOW COME YOU HAVE TO CHEW IT?

Huell: OH, MY GOSH.

>> WE HAVE A CONVERT.

YOU'LL BE BACK.

Huell: OH, MY GOSH.

>> DOES THAT ANSWER YOUR QUESTION, SIR?

Huell: THAT IS SO GOOD.

LOOK AT THAT.

EVERYBODY'S SMILING.

EVERYBODY LIKES WORKING HERE.

OH, MY-- >> AND THIS IS ONE OF THE BEST PIECES OF PASTRAMI.

YOU TRY THAT PIECE.

Huell: LOOK AT THIS.

>> TRY THAT PIECE.

Huell: 'CAUSE IT'S AN END PIECE.

>> IT'S AN END PIECE--GOT ALL THE SPICES ON THERE, AND YOU TRY IT.

VERY GOOD.

Huell: OH, MY GOSH.

MMM.

MMM.

OH!

>> THAT'S THE MOST PERFECT ANSWER I CAN GIVE YOU ABOUT HOW COME IT'S SO GOOD.

NOW, THERE YOU GOT YOUR ANSWER.

Huell: DO YOU EAT ANYTHING BUT PASTRAMI?

>> I DO.

I DO.

BUT PASTRAMI IS ONE OF THE MAIN SELLERS HERE.

Huell: MMM.

OH.

>> YES, SIR.

Huell: IS PASTRAMI FATTENING?

>> OH, NO.

IT'S CHOLESTEROL FREE.

Huell: NO, NO.

COME ON.

SERIOUSLY.

>> CERTAINLY IT'S FATTENING.

[LAUGHTER] Huell: SO, YOU HAVE TO BE CAREFUL.

YOU CAN'T COME DOWN HERE EVERY DAY AND EAT PASTRAMI.

THIS IS A GIFT THAT YOU GIVE TO YOURSELF WHEN YOU COME DOWN HERE TO EAT A PASTRAMI SANDWICH.

>> ABSOLUTELY.

YOU CAN EAT ANYTHING YOU WANT, AS LONG AS IT'S IN MODERATION.

Huell: RIGHT.

RIGHT.

OK. NOW, IS THIS--THIS IS BASICALLY THE WAY IT'S BEEN PREPARED, THE WAY IT'S BEEN SERVED, THE WAY IT'S BEEN COOKED FOR GENERATIONS, FOR HUNDREDS, FOR THOUSANDS OF YEARS.

>> IT IS.

BUT THE PROCESS THAT MY DAD CAME UP WITH MANY YEARS AGO WHEN HE STARTED IN THE DELI BUSINESS WAS A WAY OF BREAKING THE TISSUES DOWN AND MAKING THE PRODUCT TENDER.

THE OTHER THING THAT HE WAS VERY, VERY FIRM ON IS HAND-CUT THE PRODUCT.

BY HAND-CUTTING IT, IT ALLOWS YOU TO TAKE EVERY PIECE AND CUT IT TO ITS OWN NEEDS.

THE GRAIN OF THE PASTRAMI CONSTANTLY CHANGES.

AND THIS WAY, YOU CAN TURN THE MEAT AND MOVE IT CONTINUALLY TO CUT AGAINST IT.

Huell: SO, BASICALLY, NO 2 PIECES OF PASTRAMI ARE THE SAME, ARE THEY?

>> YOU'RE RIGHT AGAIN, SIR.

Huell: I MEAN, EVERY SINGLE TIME YOU BRING A BIG PIECE OF MEAT OUT, YOU'RE NOT SURE EXACTLY WHAT THAT CUTTING EXPERIENCE IS GONNA BE LIKE.

>> NO.

YOU HAVE TO FEEL THE PIECE.

YOU HAVE TO LOOK AT IT.

YOU HAVE TO TRIM IT DOWN SO YOU KNOW WHICH WAY TO CUT.

Huell: DID YOU LEARN THIS FROM EXPERIENCE?

THIS ISN'T SOMETHING YOU LEARN OUT OF A BOOK.

THIS IS SOMETHING YOU LEARN AFTER BEING HERE ALL THESE YEARS.

>> YOU LEARN THAT ON A DAILY BASIS WORKING AROUND PASTRAMI-- Huell: LOOK AT THIS.

>> AND WORKING FOR LANGER'S HERE, SIR.

Huell: OH, MY GOSH.

THAT IS JUST A BEAUTIFUL, BEAUTIFUL, BEAUTIFUL PIECE OF MEAT RIGHT THERE--STEAMING.

IT SMELLS GOOD.

IT'S TENDER.

IT'S GONNA MAKE A LOT OF PEOPLE HAPPY TODAY HERE AT LANGER'S.

>> YES, IT IS, SIR.

Huell: BEFORE WE LEAVE, JAIME WANTED ME TO TRY ONE OF THESE.

NOW, IS THIS CALLED--HOW IS THIS ON THE MENU?

>> THIS IS A NUMBER 44 ON THE MENU.

IT'S TRADITIONAL REUBEN MADE WITH PASTRAMI AND AMERICAN CHEESE.

Huell: A REUBEN SANDWICH WITH CHEESE-- >> WITH PASTRAMI, AMERICAN CHEESE, SAUERKRAUT, AND IT'S GRILLED.

Huell: OH, MY GOSH.

IS THIS SOMETHING YOUR DAD CAME UP WITH?

>> ANOTHER DAD INVENTION.

Huell: WOW.

WHAT AN INTERESTING COMBINATION.

>> WE'VE GOT SEVERAL DIFFERENT COMBINATIONS ON THE MENU WITH PASTRAMI.

Huell: WOW.

>> WE EVEN HAVE ONE ON THE MENU WITH PASTRAMI, CREAM CHEESE, AND TOMATO.

Huell: OH, MY GOSH.

BUT I LIKE THIS ONE.

THIS IS THE NUMBER... >> THAT'S A NUMBER 4.. Huell: BOY.

SO, HE'S CUTTING IT OVER HERE.

I'M EATING IT OVER HERE.

MMM.

MMM.

MMM.

OH.

SEE, THIS IS THE PROBLEM.

I COULD BE HERE EVERY DAY EATING THIS.

[LAUGHTER] Huell: WHAT ARE YOU LAUGHING ABOUT?

WELL-- >> YOU REMEMBER WHAT I TOLD YOU ABOUT MODERATION?

Huell: YEAH.

BUT I WANT TO COME BACK AND CHECK AND SEE IF THEY'RE JUST AS GOOD TOMORROW AS THEY WERE TODAY.

MAYBE YOU'VE DONE SOMETHING SPECIAL TODAY.

>> YESTERDAY WERE BETTER.

Huell: HA HA HA!

THIS IS GETTING RIDICULOUS.

YOU WON'T LET ME LEAVE.

>> WELL, IT'S NOT ABOUT ME LETTING YOU LEAVE.

I JUST WANT YOU TO TRY THE BEST THING THAT WE HAVE IN THE STORE.

Huell: THIS IS THE MOST POPULAR ITEM.

>> THAT'S THE MOST POPULAR ITEM.

WHAT YOU'RE EATING RIGHT NOW, IT'S ALSO VERY, VERY GOOD IF YOU LIKE SAUERKRAUT.

Huell: WHAT IS THIS?

>> THIS IS PASTRAMI, COLE SLAW, SWISS CHEESE, AND RUSSIAN DRESSING ON RYE BREAD.

IT'S CALLED NUMBER 19 ON THE MENU.

Huell: AND IT'S THE MOST POPULAR.

>> IT'S OUR BIGGEST SELLER.

THEN WE ALSO HAVE TRADITIONAL PASTRAMI AND RYE WITH MUSTARD, BUT THIS IS THE BEST SELLER HERE.

Huell: I CAN'T EAT ALL THIS.

WE'VE GOT ANOTHER STOP ON THIS ADVENTURE.

>> JUST TRY A QUARTER OF A SANDWICH SO YOU CAN FEEL THE DIFFERENCE BETWEEN WHAT YOU'RE EATING RIGHT NOW-- Huell: I'M JUST DOING THIS TO BE POLITE.

IT'S GOOD.

>> THIS ONE IS DIFFERENT.

THE CONTRAST OF THE COLE SLAW AND THE SWISS CHEESE AND THE RUSSIAN DRESSING REALLY BRINGS OUT THE PASTRAMI.

YOU CAN ACTUALLY TASTE THE-- >> THE ONLY THING I DO WANT TO COMMENT, JUST SO YOU CAN FILE IT, THIS IS STEER PASTRAMI, NOT STEER PASTRAMI.

Huell: STEER PASTRAMI.

>> THAT'S OUR CLAIM TO FAME.

THAT'S A SANDWICH MY DAD CAME UP WITH SOME 60 YEARS AGO AND WE'VE SOLD THE MOST OF.

WE'VE SOLD OVER 4 MILLION POUNDS OF PASTRAMI SINCE WE'VE BEEN HERE.

Huell: OK. AS OUR PASTRAMI ADVENTURE CONTINUES, WE HAVE LEFT LANGER'S DELICATESSEN AND THEIR PASTRAMI, AND WE'VE COME OVER CROSSTOWN.

WE'RE NOW IN WEST LOS ANGELES ON SEPULVEDA, AND WE'RE VISITING ANOTHER PASTRAMI ICON.

IT'S BEEN RIGHT HERE SERVING PASTRAMI FOR YEARS.

WE'RE TALKING ABOUT JOHNNIE'S PASTRAMI.

SHE'S SMILING FROM EAR TO EAR.

YOUR NAME IS... >> MY NAME IS CATHY.

Huell: WHAT A NICE WAY TO BE GREETED AT JOHNNIE'S PASTRAMI.

>> THANK YOU.

HOW ARE YOU TODAY?

Huell: YOU KNOW WHAT?

I JUST WALKED IN, AND I'M ALREADY GETTING GOOD VIBES.

>> WE'VE BEEN HERE SINCE '52-- A LOT OF REGULARS, GREAT FOOD.

Huell: IT'S GOT A GOOD FEEL TO IT.

>> A GREAT PLACE TO WORK.

Huell: NOW, WHAT IS IT THAT BRINGS PEOPLE BACK TO THIS PLACE?

IT'S JUST A LITTLE PLACE ON THE SIDE OF THE ROAD HERE.

>> IT'S A LITTLE PLACE, BUT OUR FOOD'S CONSISTENT.

IT'S GREAT FOOD.

IT NEVER CHANGES.

Huell: DO YOU HAVE ANYTHING HERE BESIDES PASTRAMI?

>> YES, WE DO.

WE'VE GOT CORNED BEEF.

WE'VE GOT STEAK.

WE'VE GOT ALL-BEEF VIENNA HOT DOGS.

Huell: BUT MOST PEOPLE EAT THE PASTRAMI.

>> MOST PEOPLE EAT THE PASTRAMI.

Huell: CAN WE LOOK AT THE PASTRAMI?

>> YOU SURE CAN.

FOLLOW ME.

Huell: WHERE IS--OK, IT'S BACK HERE.

OK. WE'VE NOW POSITIONED OURSELVES TO GET A REAL GOOD SHOT OF THIS PASTRAMI.

RAUL, CAN YOU BRING SOME OF IT OUT FOR US?

AND WHAT IS--EXPLAIN TO US WHAT WE'RE SEEING HERE.

>> OK. WELL, WHAT THEY DO IS, THEY SHAVE IT REAL FINE.

AND THEN THEY BOIL IT AND HEAT IT UP IN A BEEF BROTH, A NATURAL GRAVY.

Huell: HE'S NOT GONNA HOLD IT LIKE THAT FOREVER.

COME ON.

BRING IT OVER-- >> HE PUTS IT IN THERE AND-- Huell: OH, YOU PUT IT IN HERE.

>> RIGHT.

HE PUTS IT IN THERE AND DRAINS THE JUICES OFF.

Huell: AND AFTER THE JUICES ARE DRAINED, THEN WHAT HAPPENS?

>> THEN HE GETS A ROLL.

GET A FRENCH ROLL.

Huell: CAN WE GET A FRENCH ROLL, RAUL, AND SHOW HOW THIS WORKS?

>> AND HE DIPS THAT IN THE JUICES.

Huell: WELL, THIS IS LIKE A-- OH!

>> HE DIPS IT IN THE JUICES.

Huell: HE DIPPED IT IN THERE.

>> RIGHT.

Huell: AND THEN YOU PUT-- >> THEN WE-- >> THEN HE PUTS ON AS MUCH AS HE CAN.

Huell: CAN YOU PUT SOME ON?

CAN YOU MAKE US A SANDWICH?

OH, MY GOSH.

NOW, SEE, WE WERE AT LANGER'S EARLIER, AND THEIR PASTRAMI IS TOTALLY DIFFERENT.

>> YES.

THAT'S THE DIFFERENCE BETWEEN US AND DELIS.

WE SHAVE OURS REAL FINE.

Huell: CUT IT UP FOR US.

LET'S TAKE A LOOK AT THAT.

OH, MY GOSH.

SO, IT'S A WHOLE NOTHER LOOK.

IT'S A WHOLE NOTHER FEEL TO IT.

>> RIGHT.

AND IT COMES JUST PLAIN LIKE THAT, BUT WE PUT CHEESE ON IT IF YOU LIKE.

WE'VE GOT HOT MUSTARD.

Huell: OH, MY GOSH.

LOOK AT THIS.

BOY, THAT'S A BIG SANDWICH, TOO.

>> YES, IT IS.

TAKE A BITE.

Huell: YOU DIDN'T JUST PUT THAT ON THERE FOR US.

>> NO.

Huell: THAT'S THE SIZE THAT--YOU MAKE 'EM THIS BIG?

>> YEAH.

Huell: WELL...ALL RIGHT.

HERE IT GOES.

MMM.

>> ISN'T THAT WONDERFUL?

Huell: IT'S A WHOLE...

DIFFERENT FEEL TO IT THAN WHAT I ATE EARLIER TODAY.

>> MM-HMM.

Huell: BUT IT'S STILL PASTRAMI.

>> YES, IT IS.

>> YEAH.

Huell: BOY...IT MELTS IN YOUR MOUTH, DRIPS ON YOUR CHIN, GETS ON YOUR SHIRT.

>> THAT'S WHEN YOU KNOW IT'S GOOD--WHEN IT GETS ALL OVER THE PLACE.

Huell: THEY'RE EATING THEIR PASTRAMI SANDWICHES.

THIS IS NOT A GOOD TIME TO DO AN INTERVIEW, 'CAUSE YOU GOT A MOUTH FULL OF FOOD.

>> MM-HMM.

>> THAT'S RIGHT.

Huell: BUT YOU'VE BEEN COMING HERE A LONG TIME.

>> SINCE 1952.

Huell: YOU HAVE BEEN COMING HERE.

YOU HAVE BEEN COMING HERE SINCE... >> 1959.

Huell: WOW.

AND WHY DO YOU KEEP--I MEAN, OBVIOUSLY-- >> IT HASN'T CHANGED.

NOTHING HAS CHANGED.

THE JUKEBOXES ARE THE SAME AS IT WAS IN 1952.

Huell: BUT WAIT A MINUTE.

YOU DON'T COME HERE FOR THE JUKEBOX.

YOU COME HERE FOR THE PASTRAMI.

>> PASTRAMI.

THERE'S NO PLACE THAT HAS A BETTER PASTRAMI THAN THIS.

Huell: HAVE YOU TRIED IT AT OTHER PLACES?

>> OH, NEW YORK, EVERYWHERE.

THIS IS THE BEST.

Huell: AND WHAT MAKES THIS-- CAN WE HOLD THIS UP SO THAT CAMERON CAN GET A GOOD SHOT OF IT?

OH, LOOK.

THE SUN'S COMING RIGHT IN ON IT.

IT'S LIKE A PIECE OF ART RIGHT THERE, ISN'T IT?

>> IT SURE IS.

Huell: YOU DON'T EAT THAT WHOLE SANDWICH.

>> NO.

WE'RE TAKING HALF OF THIS HOME.

Huell: SO, YOU ALWAYS JUST EAT HALF?

>> OH, YEAH.

WE CAN'T EAT THE WHOLE THING.

Huell: AND IT'S ANOTHER MEAL.

>> IT'S ANOTHER MEAL, ESPECIALLY THE PICKLES.

THE PICKLES ARE UNBELIEVABLE, TOO.

Huell: SO, IT'S THE PASTRAMI, THE JUKEBOX, THE PICKLES, THE WHOLE THING.

>> ENCHILADA, THE WHOLE--OH, AND THE--I DON'T HAVE IT YET, BUT THE STRAWBERRY-- >> MILK SHAKE.

>> MILK SHAKE IS THE BEST IN TOWN, TOO.

Huell: WAIT A MINUTE.

YOU'RE DRINKING BEER.

>> YEAH.

BUT THE MILK SHAKE'S COMING.

>> SHE'S TAKING IT TO GO.

>> THE MILK SHAKE IS THE SAME AS IT WAS IN 1952.

Huell: SO, NOTHING CHANGES AROUND HERE.

>> NO, NOTHING CHANGES.

AND THAT'S WHY IT'S SO GREAT.

Huell: WE'RE OUT HERE ON THE PATIO WITH THE FELLA WHO'S OWNED THIS ESTABLISHMENT FOR OVER 40 YEARS.

>> AND DOESN'T LOOK IT.

Huell: YEAH.

AND YOU KNOW WHAT?

THERE'S A SECRET, TOO, ISN'T THERE?

TO THIS PASTRAMI.

>> THAT'S RIGHT.

ABSOLUTELY.

Huell: ARE YOU GONNA TELL US, OR-- >> YOU JUST SAID IT.

THERE'S A SECRET TO THIS PASTRAMI.

Huell: BUT YOU KNOW WHAT?

I'M GETTING THE FEELING IT'S MORE THAN JUST THE PASTRAMI.

IT'S THE ATMOSPHERE.

IT'S THE SENSE OF FAMILY, OF FAMILIARITY-- ALL OF THAT HERE.

>> YES.

THAT'S TRUE.

WE HAVE SECOND-, THIRD-GENERATION KIDS COMING HERE.

Huell: YEAH.

>> AND COMING HERE FOR YEARS.

Huell: SHE'S LOADED DOWN.

I'M GONNA FOLLOW YOU--OH, LOOK.

PASTRAMI.

>> AND THEY'RE SHARING THAT.

Huell: PASTRAMI.

FRENCH FRIES.

OH, A NICE LOW-CARB, LOW-CAL MEAL, RIGHT?

>> ABSOLUTELY.

[LAUGHTER] Huell: NOW, I CAME BACK TO VISIT WITH THE 2 SISTERS HERE, AND YOU TOLD ME THAT I HAVE BEEN SHORTCHANGED.

>> YES!

Huell: THIS IS JUST PASTRAMI.

>> YES, IT IS.

>> YOU NEED TO PUT THE SLAW ON THAT.

>> YOU NEED THE COLE SLAW ON THE TOP.

THEN YOU NEED THE TOMATO THAT COMES WITH IT AND THEN LETTUCE.

AND THEN YOU PUT A LITTLE DAB--YOU KNOW, 'CAUSE THEY HAVE A SPECIAL KETCHUP WITH MUSTARD SAUCE IN HERE.

Huell: UH-HUH.

>> AND YOU SLAP A LITTLE BIT OF THAT ON THERE, YOU KNOW, BESIDES USING IT FOR YOUR FRENCH FRIES.

Huell: YOU SHORTCHANGED ME.

>> WELL, I TOLD YOU THAT WE HAVE THE HOT MUSTARD, AND OF COURSE, YOU GOTTA HAVE THE PICKLES ON IT.

Huell: BUT SHE PUTS COLE SLAW-- >> THE PICKLES ARE DYNAMITE.

OHH.

Huell: WHAT'S THE DEAL ON PICKLES?

>> TASTE IT.

>> TASTE A PICKLE.

THEY'RE WONDERFUL.

>> WAIT TILL YOU TASTE THE PICKLE.

YEAH, YOU WON'T BELIEVE IT.

YOU'LL JUST DIE.

>> AREN'T THOSE GREAT?

>> AREN'T THEY THE GREATEST THINGS YOU EVER TASTED?

Huell: THEY'RE GOOD.

>> OH.

WELL.

[LAUGHING] Huell: I DON'T KNOW WHETHER THEY'RE THE GREATEST THING I'VE EVER TASTED, BUT THEY'RE GOOD.

>> WELL, THEY'RE JUST DIFFERENT.

THEY'RE JUST SEASONED JUST RIGHT.

Huell: WELL, THE PICKLES AT JOHNNIE'S WERE GOOD.

AND THEY HAD LOTS OF OTHER TASTY ITEMS ON THE MENU AS WELL.

BUT OF COURSE, WE WERE THERE FOR THE PASTRAMI, WHICH WAS NOT ONLY GOOD BUT HISTORIC AS WELL.

THEY'VE BEEN COOKING UP AND SERVING THEIR PASTRAMI TO HAPPY CUSTOMERS AT JOHNNIE'S SINCE 1952.

SAME FOR LANGER'S DELI, WHICH HAS BEEN COOKING UP AND SERVING THEIR PASTRAMI TO THEIR HAPPY CUSTOMERS SINCE 1947.

AND EVEN THOUGH THE PASTRAMI'S DIFFERENT AT EACH OF THESE 2 ESTABLISHMENTS, TRUST ME.

AT BOTH PLACES, IT'S DEFINITELY THE REAL DEAL.

>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

Huell: WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER.

GET READY TO GO WAY BACK IN TIME.

BECAUSE DURING THE 1980s, EARLY 1990s, HERE ON KCET, WE AIRED A SERIES OF LITTLE SHORT PROGRAMS, LITTLE VIGNETTES ABOUT INTERESTING AND COLORFUL PEOPLE AND PLACES THROUGHOUT SOUTHERN CALIFORNIA.

THE SERIES WAS CALLED "VIDEOLOG," AND IT WAS VERY POPULAR WITH OUR VIEWERS.

AND I GOTTA TELL YOU, THOSE "VIDEOLOG" DAYS WERE SOME OF THE HAPPIEST DAYS OF MY LIFE.

WELL, THESE PROGRAMS ARE STILL RELEVANT TODAY, ALL THESE YEARS LATER.

SO, WHAT WE'VE DECIDED TO DO IS TAKE SOME OF THEM DOWN OFF THE SHELF, DUST THEM OFF, AND RE-AIR THEM IN THEIR ORIGINAL, UNEDITED VERSION JUST LIKE THEY AIRED SO MANY YEARS AGO.

SO, HERE WE GO, WAY BACK IN TIME.

WE'RE GETTING READY TO TAKE A LOOK AT ONE OF THOSE CLASSIC VIDEOLOGS.

ENJOY.

YOU KNOW, OVER THE YEARS, COUNTLESS THOUSANDS OF PEOPLE HAVE COME TO HOLLYWOOD IN SEARCH OF FAME AND FORTUNE.

THEY WANTED TO BE STARS.

AND THOSE WHO HAVE MADE IT HAVE USUALLY FOUND THEIR NAMES HERE ON THE HOLLYWOOD WALK OF FAME OR THEIR FOOTPRINTS OR HANDPRINTS IN THE CONCRETE IN FRONT OF THE CHINESE THEATRE.

WELL, THERE ARE 3 LADIES WHO HAVE BEEN IN HOLLYWOOD A PRETTY LONG TIME.

THEY'VE WORKED HARD AT IT, AND THEY'VE BECOME HONEST-TO-GOODNESS SUPERSTARS.

BUT YOU WON'T FIND THEIR NAMES OR THEIR FOOTPRINTS ANYWHERE ON THIS BOULEVARD.

>> ♪ SO, IF YOUR BABY LEAVES YOU, YOU'VE GOT NO PLACE TO DWELL, TAKE A WALK DOWN LONELY STREET TO HEARTBREAK HOTEL, I GET SO LONELY, I GET SO LONELY, I GET SO LONELY I COULD DIE ♪ Huell: MEET THE DEL RUBIO SISTERS--MILLY, ELENA, AND EADIE.

AT LEAST, I THINK THAT'S RIGHT, BECAUSE AS YOU CAN SEE, THEY'RE TRIPLETS.

AND IT'S ALMOST IMPOSSIBLE TO TELL THEM APART.

NOW, THEY STARTED SINGING TOGETHER RIGHT OUT OF HIGH SCHOOL BACK EAST, MOVED TO L.A. YEARS AGO IN SEARCH OF FAME AND FORTUNE, AND THEY'VE BEEN GOING NONSTOP EVER SINCE.

>> HELLO, EVERYBODY.

WE ARE THE DEL RUBIO TRIPLETS-- MILLY ON MY RIGHT.

>> HI.

>> EADIE ON MY LEFT.

>> HELLO.

>> I'M ELENA.

>> LET'S GO.

>> ♪ LET'S GET GOING, 'CAUSE WE'RE GONNA HAVE A HAPPY TIME ♪ [LAUGHTER] Huell: NOW, THE DAY I CAUGHT UP WITH THEM, THEY WERE PERFORMING FOR THE FOLKS AT CARE WEST PLAYA DEL REY CONVALESCENT HOSPITAL-- LOTS OF HAND-CLAPPING AND LOTS OF SMILES ALL AROUND.

NOW, PERFORMING IN A CONVALESCENT HOME NEXT TO A SOFT DRINK MACHINE MAY NOT SEEM VERY GLAMOROUS.

BUT FOR THE DEL RUBIO TRIPLETS, IT'S WHAT SHOW BUSINESS IS ALL ABOUT.

>> OUR MOTHER TOOK VERY, VERY ILL.

IN FACT, SHE HAD A STROKE.

AND TO WHILE AWAY THE HOURS AND ALSO GIVE HER A LITTLE FEELING OF LIFE--'CAUSE SHE REALLY WAS VERY ILL--WE STARTED SINGING SOFTLY TO HER IN HER ROOM.

AND THEN SOME OF THE PATIENTS ALONG THE HALLWAY--THIS WAS A HOSPITAL, NOT A CONVALESCENT HOME--THEY WOULD ASK US TO COME IN THERE, TELL THE NURSE, "HAVE THE GIRLS COME IN.

IT'S SO SOOTHING."

THEY LIKED THE TONE OF OUR VOICES.

SO, WE FIGURED-- WE'RE VERY DEVOUT CATHOLICS.

WE FIGURED THIS WAS A VOCATION FOR US--NOT JUST A PLEASURE, A VOCATION.

AND WHEN WE GOT HOME, MILLY STARTED CALLING DIFFERENT HOSPITALS, AND WE STARTED WITH MAYBE ONE OR 2 A MONTH.

AND THEN IT WENT TO ONE OR 2 A WEEK.

AND NOW IT'S 3 AND 4 AND SOMETIMES 5 A DAY.

>> ♪ OH, MY HEAD IS JUMPING, OH, MY FEET ARE BURNING, OOH ♪ Huell: HOW DO THE THREE OF YOU GET ALONG AFTER ALL THESE YEARS?

>> WE ARGUE AND ARGUE.

WE COUNTED THE OTHER DAY.

WE USUALLY HAVE 4 REAL HEATED ARGUMENTS BEFORE BREAKFAST.

[LAUGHTER] >> THAT'S NOT TRUE.

>> BUT WE LOVE EACH OTHER VERY MUCH.

IT'S JUST THAT EACH ONE THINKS SHE'S RIGHT.

>> ♪ ON THE ROAD AGAIN, GOING PLACES THAT I'VE NEVER BEEN, SEEING THINGS THAT I MIGHT NEVER SEE AGAIN, AND I CAN'T WAIT TO GET ON THE ROAD AGAIN, ON THE ROAD AGAIN, LIKE A BAND OF GYPSIES, WE GO DOWN THE HIGHWAY ♪ >> YOU KNOW, WE HAVE PRACTICALLY 750 NUMBERS, AND I MEAN REAL ARRANGEMENTS.

Huell: 750.

>> I CAN'T BELIEVE IT, EITHER.

WE HAVE SONGS FOR EVERY SINGLE SEASON.

Huell: WHO GETS THE LEAD?

>> HER VOICE GOES FOR ALL THOSE GORGEOUS BALLADS, LIKE-- >> THE BLUESY KIND.

>> THE BLUESY KIND, WHICH IS OUR FAVORITE.

>> OUR FAVORITE.

AND THEN EADIE DOES WHAT WE CALL THE-- >> DYNAMICS.

>> DYNAMIC TYPE.

>> I DO "GRANADA" AND THINGS THAT HAVE MORE-- >> MORE POWER.

Huell: AND WHAT DOES THAT LEAVE FOR YOU?

>> WELL, THAT--FIRST OF ALL, I DIDN'T LIKE THE IDEA.

BUT IT LEFT ME WITH TODAY'S MUSIC, BECAUSE I DON'T HAVE A VIBRATO.

YOU SEE, THEY HAVE VIBRATO, WHICH IS YESTERDAY'S WAY OF SINGING.

>> [SINGING VIBRATO] ♪ LOOK AT ME, I'M AS HELPLESS AS A KITTEN UP A TREE... ♪ >> WE REALLY LOOK FORWARD TO THEM EVERY TIME WE HEAR THEY'RE COMING.

Huell: WELL, NOW, YOU'RE RIGHT ON THE FRONT ROW.

>> YES, BECAUSE I ASK FOR THINGS.

Huell: OH, I SEE.

>> AND THEY ALWAYS PLAY THEM.

THEY DON'T KNOW THEM, THEY'LL PRACTICE THEM.

WHEN THEY COME BACK THE NEXT TIME, THEY KNOW THEM.

>> THEY ARE SO NICE.

AND THEY'RE GOOD-LOOKING.

AND THEY GOT THE RHYTHM.

AND THEY--WELL, THEY GOT EVERYTHING.

Huell: THEY GOT A LOT OF ENERGY, DON'T THEY?

>> YOU BET YOUR LIFE THEY HAVE.

AND GOSH, I'D LIKE TO SEE THEM COME EVERY WEEK.

[GUITAR SOLO PLAYING] Huell: DO YOU THINK YOU COULD EVER QUIT DOING THIS?

>> I DON'T THINK SO.

THIS IS OUR LIFEBLOOD.

IT REALLY IS.

I MEAN, SOMETIMES WE TAKE A DAY OFF, VERY SELDOM.

BUT SOMETIMES-- AND REALLY, I MISS IT.

[GUITAR SOLO PLAYING] >> AN AWAKENING--IT'S ABSOLUTELY AN AWAKENING TO THE TRUE VALUES OF LIFE.

IT REALLY IS.

>> ♪ WHAT A DIFFERENCE A DAY MAKES, 24 LITTLE HOURS, BROUGHT THE SUN AND THE FLOWERS WHERE THERE USED TO BE RAIN, MY YESTERDAY WAS BLUE, DEAR, TODAY I'M A PART OF YOU, DEAR, MY LONELY NIGHTS ARE THROUGH, DEAR, SINCE YOU SAID YOU WERE MINE... ♪ Huell: THE DEL RUBIO TRIPLETS-- THEY CAME TO HOLLYWOOD YEARS AGO IN SEARCH OF FAME AND FORTUNE AND STARDOM.

AND THEY FOUND MUCH MORE.

WITH THE TRIPLETS, I'M HUELL HOWSER FOR "VIDEOLOG."

>> ♪ SINCE THAT MOMENT OF BLISS, THAT THRILLING KISS... ♪ >> "VIDEOLOG" IS MADE POSSIBLE BY BULLOCK'S AND BULLOCKS WILSHIRE, THE GIFT-GIVING STORES WHO BELIEVE IN BRINGING EXCELLENCE TO VIEWERS THROUGH PUBLIC TELEVISION.

>> ♪ WHAT A DIFFERENCE A DAY MAKES, AND THE DIFFERENCE IS YOU ♪ [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >> "VIDEOLOG" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.