Male1: Now if you’ve been watching Triple D, you know that I am a corned beef hash hound. Now when I found the house of corned beef hash, isn’t it fitting that it’s called, “Mama’s Thirty Nine Street Diner” cause for a lot folks coming here, it’s like coming home.
Male 2: Female 2: Hello Marsha.
Male 1: Mama, is Jan Imber.
Male 3: She’s everybody’s mama.
Female 3: And she treats you just like your kids too. So behave.
Female 4: She is a true mama.
Male 1: Jans husband, Ira Auerbach, is on the grill.
Male 4: Corned beef is out of this world.
Male 1: I’m having a “hashlistic” experience.
Ira: Do over easy on that or what?
Male 1: And it’s just not the hash.
Female 4: Anything that you chose is great.
Female 5: It’s awesome!
Male 5: What’s the stuff from?
Male 1: Thirty fried French toast.
Female 6: Crispy texture and inside is nice and chewy.
Male 1: A pan cake and sausage thing called “a roll roink”. More than 60 different omelettes—
Male 6: If I must try to look at that list, I would take me whole day.
Male 1: And the menu goes on and on.
Male 7: I’m a man with a gold mine here. We have sausage, you got gravy, and you got eggs on top.
Male 8: The hang of display of work, chili, onions, scrambled eggs and hash browns.
Female 7: A breakfast bagel sandwich.
Male 7: Yum!
Male 1: On point home cooking from a couple of total food fanatics.
Jan Imber: Hi Baby!
Unidentified Male Oh!
Male 1: Now feeding a good part of Kansas, City.
Female 8: Ah, here’s your corned beef hash.
Jan Imber: We met through friends and our first conversation was “There are no decent casseroles in this town.”
Male 1: They ended up marrying. Then nine years ago.
Ira Auerbach: We wanted to feed people.
Male 1: They opened up what’s become a lot of folks’ favorite joint.
Jan Imber: Can you tell him what kind of pancakes you have?
Child: I have a - pan cake.
Male 1: Does he still cook for the family?
Jan Imber: Yes, he is now. We don’t skip on it. We go.
Ira Auerbach: We— I grew up in a delicatessen family.
Male 1: Where corned beef was an art. So Ira’s hash starts with a fresh corned beef brisket and whole lot of pickling spice. Ah! It smells nice.
Ira Auerbach: Ah –
Male 1: See, you got to—brings you this brined and pickled two your specs. Now what happens?
Ira Auerbach: Now it happens, I’m going pour in the beer over it. Now just for a good measure, we’re gonna take a little more of the pickling spices.
Male 1: Mustard seed and juniper berries, a little coriander, some cloves. There’s a nice big chunk of clove. So how long does this go down for?
Ira Auerbach: Three fifty for four, four-and a half hours depending on the size of the brisket.
Male 1: Let’s go.
Ira Auerbach: Ah! –
Male 1: Now when you peep and look?
Ira Auerbach: Never.
Male 1: And no timers –
Ira Auerbach: No timers man. Timers never work.
Male 1: You’re crazy.
Ira Auerbach: You could serve this like a normal brisket and the great thing about it is the hot and the beer also add as a tenderizer to it.
Male 1: Oh my God.
Ira Auerbach: Look at that. Look at that baby.
Male 1: Look at that. Hold me. So add it your brine, your rub seasoning mix –
Ira Auerbach: Right, and the beer.
Male 1: Are great amount.
Ira Auerbach: Thank you. Now what we’re gonna do is we’re gonna chop that up really good. Look at you!
Male 1: Hays! Hays! Hays! Ira Auerbach: You’re pretty good in this.
Male 1: It’s all I know.
Ira Auerbach: Now I’m going to take some partially cooked potatoes. Then we’ll add a little onions, little chopped onions. It’s one of the real tricks.
Male 1: The juice to be cooked the brisket in. Now the other thing, is you gonna notice like I don’t put a—
Male 1: Alright. Ha! I love this. Now, we’ll gonna what we made to top that. That’s your regular order?
Ira Auerbach: That’s the regular order my man. I’m not done yet. Then I’m gonna take a little bit of fried potatoes.
Male 1: So you gonna heat them with a little crust on one side and flip it over here and little crust on the other side?
Ira Auerbach: Right.
Male 1: That’s an order baby. Oh! Can I just have a little privacy, please?
Male 1: Oh! Man. That—
Male 1: Is that a crunch? And the saltiness, and a tenderness, that’s hash baby. And this is the only hash—