Комментарии:
Whomever is responsible for the sound editing should have to eat the remnants of the 420 day dry aged steak.
ОтветитьRotten meat lovers
Ответитьwhat makes this guy an expert
Ответить28 is good, 35 is ideal
ОтветитьThat guy rips a fart in the dry age room “ it’s all natural mould “
ОтветитьAren't they harmful for human Body😒😒😒😒
ОтветитьGreat Video Thank You!!!
Ответитьit should be dry aged until it looks like Biden
ОтветитьLooks like 420 steak was too for Nick XD
ОтветитьProsciutto is my only experience with dry aged meat... curiously, I both like and dislike the darker more oxidized areas where the butcher cut too close to the pellicle, but it's really powerful, so I like it in small doses. I've never tried a dry aged steak and have never seen it on any menu or at any butcher.
ОтветитьYou just got thousands of dollars in free steaks :)
ОтветитьI’m watching this with my boomer dad and he is saying dry aged steak is like eating the ass of a woman who has just ran a marathon😅
ОтветитьIf someone made a century dry aged steak then… Well I don’t know much about dry aging and steak, but I don’t think it would be edible.
ОтветитьHe just wasted all those steaks so he could say they all have “Notes” aye, thanks for that.
ОтветитьI love what an artistic approach he takes towards eating steak. Quite lovely.
ОтветитьShoot id only sell under 60 days keep it moving these guys going over 400 keeps their expensive cuts they will age for 400 days locked up profits in the cellar .
ОтветитьThis guy has made dry aged his entire personality
ОтветитьI don’t get why you’d eat stuff like this. Basically after the month mark you’re eating semi-rotten meat.
Ответитьfunky
funky
funky
crescendo
gnarled
If you eat 5 Steaks a week you dont really love steak, its more of a status thing i think
Ответить420....nice
ОтветитьWhys Paul Giamatti talking like an Englishman?
ОтветитьI barely would eat a steak from my left overs the night before to eat a 28 day aged steak at that im disgusted sorry
ОтветитьI would never
ОтветитьOver 60 days it’s not stark anymore .
Ответитьand they say covid came from china
ОтветитьI have to tell you fact that 28 days dry-aged is almost perfect
ОтветитьThey look nasty
ОтветитьThis is getting ridiculous. Rich people are always looking for ways they can have something no one else has because they love to show off the fact they’re rich. It leads to the question though of, why on earth would you want to eat this? Gross! Can’t it make you sick?
ОтветитьThis chef smokes tones of pot i bet hahhaha
Ответитьseveral hundred days too far..
ОтветитьRemind me never to buy any of these steaks….never heard someone talk such crap in all my life
ОтветитьI wonder how big that bill would be
ОтветитьIf you need to dig up cow it's been buried from an old tornado years ago just to eat it to find out if it's edible or what it will taste like. Let's back up first and see just where the hell did you go wrong.
ОтветитьHe used the word defecating to describe the 420 day-old steak that in itself is hilarious.
ОтветитьI've had pork that is cured for over a year and it is absolutely fabulous and it has never been cooked only cured
ОтветитьIt's funny, he didn't like the 90 day at Delmonico but liked it here...
ОтветитьPretentious with smelly breath
ОтветитьI'm so happy so many people hate the host too lmao
ОтветитьPenicillin Stake.
No joke.
I used to eat a lot of dry aged pizza in college.
ОтветитьYo I miss this man
ОтветитьHave no doubt that 420 day steak tasted like decomposed, diseased crap. Also, I like how he just took one bite from the ribcap on every steak...didn't bother trying to eat anything from the eye or the bone.
Ответить420 😳
ОтветитьMan, if this dude doesn’t stop saying “funk.” Get a damn thesaurus.
ОтветитьIt’s definitely a “posses”. Completely different to a p(r)ocess.
ОтветитьIt's mr. Funky again.
ОтветитьThis isn’t a good video on describing how the flavours feel. How does it taste and feel for him? I can’t tell honestly
ОтветитьThis man has no class. I drink my sky juice dry age.
ОтветитьThrow away rotten steaks that didn't sell: -$20
Keep them for a year and sell as "dry aged": +$300