True, but to be fair, it's not just some guy rambling with no focus at all, either; he does blind taste tests, and tries to present things in a cohesive manner. I personally wish he would go in to...
True, but to be fair, it's not just some guy rambling with no focus at all, either; he does blind taste tests, and tries to present things in a cohesive manner. I personally wish he would go in to greater detail on some things, but for a high level overview, he does good work, IMO.
So, I do remember over a decade back, my dad brought me on a road trip to a small conference he was attending and speaking at, I think at a university in or near St. Louis, MS (edit: Missouri -...
So, I do remember over a decade back, my dad brought me on a road trip to a small conference he was attending and speaking at, I think at a university in or near St. Louis, MS (edit: Missouri - apparently I don't know which abbreviation to use).
We were having dinner at the restaurant attached to the hotel we were staying at, and he encouraged me to try something nice, so I ordered an aged steak. I was, at that time, still ignorant enough that I needed to be told not to use steak sauce on it. Makes me chuckle thinking back to it.
I remember it being pretty amazing and different from other steaks I had tasted before.
That said, I know more about steaks and cooking now than I did then, and I can take a upper-mid priced cut from my local supermarket or Costco and put it through a salt rub / bake / reverse sear to end up with (in my personal and, presumably, biased view) some pretty fucking spectacular and delicious steak.
The actual cut of meat in that example isn't something spectacular like Wagu or anything (not that I have had Wagu to compare with mind you), just common good quality, fresh, and cooked the day I buy it with a good cooking process. The good outcome in my case is just based on having learned how to properly cook steak, instead of..... um... microwaving it like I'm embarrassed to admit I have done in my youth, or just cooking it in a pan until pretty burnt and covering it with A1 because I knew no better.
So, is expensive steak worth it? Eh, as a once in a while thing? Sure. But I feel like you can get a great, high-quality steak experience with a commonly available cut of meat just by knowing how to cook it well.
No worries, state abbreviations are pretty arbitrary but the fact that Bay St Louis exists meant I wasn't sure. (I didnt look to see if it has a university nearby)
No worries, state abbreviations are pretty arbitrary but the fact that Bay St Louis exists meant I wasn't sure. (I didnt look to see if it has a university nearby)
I'm about to head to bed, so I can't watch a 30 minute video...BUT Wagyu is absolutely worth the price to me. I've had a single 3 oz piece ONCE and it was hands down the best piece of steak I ever...
I'm about to head to bed, so I can't watch a 30 minute video...BUT
Wagyu is absolutely worth the price to me. I've had a single 3 oz piece ONCE and it was hands down the best piece of steak I ever ate.
It really really depends on what you like. While the texture of wagyu is unbeatably tender, it's not what everyone is looking for in a steak. It's basically meat butter...which is awesome but it's...
It really really depends on what you like. While the texture of wagyu is unbeatably tender, it's not what everyone is looking for in a steak. It's basically meat butter...which is awesome but it's different from super meaty dry-aged ribeye, strip, etc.
I've had imported Ohmi A5 filets and other wagyu side-by-side with American hybrids and various cuts several times. I don't think wagyu is universally better. The experience does leave a mark though.
Have you ever tried Olive Wagyu? If you haven't I highly recommend trying it at least once, it's really something quite different. I was told that it's very limited in US, and I was fortunately...
Have you ever tried Olive Wagyu? If you haven't I highly recommend trying it at least once, it's really something quite different. I was told that it's very limited in US, and I was fortunately that there is one steak restaurant where I live serving it in fillet.
I have actually! I've had a trio of Olive, Snow, and Ohmi A5 filets. The olive had a distinct yet appreciably sharp flavor. I have to say I have a slight preference for dry-aged American wagyu in...
I have actually! I've had a trio of Olive, Snow, and Ohmi A5 filets. The olive had a distinct yet appreciably sharp flavor. I have to say I have a slight preference for dry-aged American wagyu in terms of umami meatiness though.
I love the idea of taking shitty cuts of just about anything and making it spectacular. Who decided that bone marrow was God’s butter (RIP Bourdain)? The transformative kitchen accessory has been...
I love the idea of taking shitty cuts of just about anything and making it spectacular. Who decided that bone marrow was God’s butter (RIP Bourdain)?
The transformative kitchen accessory has been the sous vide wand, it’s changed the way things get done in my kitchen and literally in a revolutionary way. I’m over 50 so literally is a literal meaning.
The St. Charles is amazing, 30 hours of cooking and I’ve yet to be disappointed.
Something simpler is chicken breast at 145f/63c for a couple of hours, normally revolver roulette with your intestines, but this is pastured meat. The texture is sublime, I’m usually disappointed when I have chicken at a restaurant these days.
It’s like mechanical keyboards or any other rabbit hole. Be careful out there.
Edits: there’s something about using an iPad with safari in this site that is super high latency. Editing for speed corrections.
If you want to level up your meat making one more step, grab a Meater - just remember to not cheap out and get the Meater 2 Plus, the range and temperature tolerance make the extra price worth it.
If you want to level up your meat making one more step, grab a Meater - just remember to not cheap out and get the Meater 2 Plus, the range and temperature tolerance make the extra price worth it.
True, but to be fair, it's not just some guy rambling with no focus at all, either; he does blind taste tests, and tries to present things in a cohesive manner. I personally wish he would go in to greater detail on some things, but for a high level overview, he does good work, IMO.
So, I do remember over a decade back, my dad brought me on a road trip to a small conference he was attending and speaking at, I think at a university in or near St. Louis, MS (edit: Missouri - apparently I don't know which abbreviation to use).
We were having dinner at the restaurant attached to the hotel we were staying at, and he encouraged me to try something nice, so I ordered an aged steak. I was, at that time, still ignorant enough that I needed to be told not to use steak sauce on it. Makes me chuckle thinking back to it.
I remember it being pretty amazing and different from other steaks I had tasted before.
That said, I know more about steaks and cooking now than I did then, and I can take a upper-mid priced cut from my local supermarket or Costco and put it through a salt rub / bake / reverse sear to end up with (in my personal and, presumably, biased view) some pretty fucking spectacular and delicious steak.
The actual cut of meat in that example isn't something spectacular like Wagu or anything (not that I have had Wagu to compare with mind you), just common good quality, fresh, and cooked the day I buy it with a good cooking process. The good outcome in my case is just based on having learned how to properly cook steak, instead of..... um... microwaving it like I'm embarrassed to admit I have done in my youth, or just cooking it in a pan until pretty burnt and covering it with A1 because I knew no better.
So, is expensive steak worth it? Eh, as a once in a while thing? Sure. But I feel like you can get a great, high-quality steak experience with a commonly available cut of meat just by knowing how to cook it well.
Bay St. Louis Mississippi or Saint Louis Missouri?
I just happen to be in STL at the moment so was just curious!
Missouri. Apparently I did not know which abbreviation to use.
No worries, state abbreviations are pretty arbitrary but the fact that Bay St Louis exists meant I wasn't sure. (I didnt look to see if it has a university nearby)
I'm about to head to bed, so I can't watch a 30 minute video...BUT
Wagyu is absolutely worth the price to me. I've had a single 3 oz piece ONCE and it was hands down the best piece of steak I ever ate.
It really really depends on what you like. While the texture of wagyu is unbeatably tender, it's not what everyone is looking for in a steak. It's basically meat butter...which is awesome but it's different from super meaty dry-aged ribeye, strip, etc.
I've had imported Ohmi A5 filets and other wagyu side-by-side with American hybrids and various cuts several times. I don't think wagyu is universally better. The experience does leave a mark though.
Have you ever tried Olive Wagyu? If you haven't I highly recommend trying it at least once, it's really something quite different. I was told that it's very limited in US, and I was fortunately that there is one steak restaurant where I live serving it in fillet.
I have actually! I've had a trio of Olive, Snow, and Ohmi A5 filets. The olive had a distinct yet appreciably sharp flavor. I have to say I have a slight preference for dry-aged American wagyu in terms of umami meatiness though.
I love the idea of taking shitty cuts of just about anything and making it spectacular. Who decided that bone marrow was God’s butter (RIP Bourdain)?
The transformative kitchen accessory has been the sous vide wand, it’s changed the way things get done in my kitchen and literally in a revolutionary way. I’m over 50 so literally is a literal meaning.
https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe (I stop at step 3 and finish in the cast iron, don’t have a smoker)
The St. Charles is amazing, 30 hours of cooking and I’ve yet to be disappointed.
Something simpler is chicken breast at 145f/63c for a couple of hours, normally revolver roulette with your intestines, but this is pastured meat. The texture is sublime, I’m usually disappointed when I have chicken at a restaurant these days.
It’s like mechanical keyboards or any other rabbit hole. Be careful out there.
Edits: there’s something about using an iPad with safari in this site that is super high latency. Editing for speed corrections.
If you want to level up your meat making one more step, grab a Meater - just remember to not cheap out and get the Meater 2 Plus, the range and temperature tolerance make the extra price worth it.