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Started By
Message
400 day dry aged steak
Posted on 3/12/16 at 10:42 am
Posted on 3/12/16 at 10:42 am
2
Posted on 3/12/16 at 11:10 am to Degas
Saw that yesterday. That chef looked at him like he was crazy when he tried it raw lol.
Posted on 3/12/16 at 11:21 am to lilwineman
He probably is crazy. The wine he's drinking looks super light. I would have opted for something more dark and inky. He also doesn't know how to eat nigiri. 
Posted on 3/12/16 at 11:50 am to Degas
From that color it could've been a few wines: Pinot is the obvious, but it looks like it's leaning a bit more towards Nebbiolo which with its tannic grip could handle the rich umami of the dish. I would honestly stay away from inky, overly dark as typically that would mean concentrated fruit driven new world and I believe a cut of meat like that would destroy that wine.
Posted on 3/12/16 at 11:51 am to Degas
quote:
He also doesn't know how to eat nigiri.
Ummm what? Assuming you are that uppity to say you have to eat it a certain way so that you are doing it right, he picks it up with his hands and eats it in one bite. That's the proper way.
Posted on 3/12/16 at 11:58 am to Fratigerguy
psst...protein side down so it hits the tongue first.
Posted on 3/12/16 at 12:02 pm to lilwineman
pommard
Posted on 3/12/16 at 12:14 pm to Masterag
That could work too. The color screams infancy and a young pommard has plenty enough grip and truffle/mushroom funk with dried herbs to pair well with the intensity of dry age.
Posted on 3/12/16 at 12:30 pm to Degas
Then go get a job as a content editor for eater
They are obviously doing it all wrong
They are obviously doing it all wrong
Posted on 3/12/16 at 12:35 pm to Degas
That steak looks friggin amazing. I had the 240 day aged steak at Carnevino in Vegas a few years back. It was really good and the flavors were pretty intense with a lot of blue cheese and earthy chanterelle like mushroom flavors. It was a great experience but I wouldn't buy it if wagyu was available.
Posted on 3/12/16 at 1:02 pm to Degas
quote:
psst...protein side down so it hits the tongue first.
quote:
Assuming you are that uppity to say you have to eat it a certain way so that you are doing it right
Yes...as I suspected. Holy mother of God. I bet you're a frickin blast at parties.
Posted on 3/28/16 at 5:44 am to Degas
So I met a crew from eater this Saturday at Snow's BBQ in Lexington, TX. Very nice and welcoming group. Also met host of video in OP. He showed up a bit later, but he was not there for work
Yep. I totally reference the video and this comment to the crew. Got a good laugh. The comment was not mentioned to the host, fyi.
Clip on Snow's should hit site in about 6 weeks.
quote:
psst...protein side down so it hits the tongue first.
Yep. I totally reference the video and this comment to the crew. Got a good laugh. The comment was not mentioned to the host, fyi.
Clip on Snow's should hit site in about 6 weeks.
Posted on 3/28/16 at 5:52 am to Rouge
Did they bring him a bill?
What do ya think that ran him?
What do ya think that ran him?
Posted on 3/28/16 at 7:38 am to BRgetthenet
Don't know, but eater crew paid at snow's
Posted on 3/28/16 at 8:45 am to Degas
I think the Japanese people would rather the rice hit their tongue first. When they describe what makes good sushi all they will talk about is the rice.
I had an executive dinner in Japan and one of the gentlemen explained what separates the best from the rest. He said the nigiri should break apart between 2 and 3 seconds...so as you're putting it in your mouth it should be separating. Nothing was dipped and they didn't turn the fish over to taste it first.
I had an executive dinner in Japan and one of the gentlemen explained what separates the best from the rest. He said the nigiri should break apart between 2 and 3 seconds...so as you're putting it in your mouth it should be separating. Nothing was dipped and they didn't turn the fish over to taste it first.
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