Would You Eat 127-Day-Old Steak Aged in Whiskey? The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
BaNG
127 day old milk in my fridge It's a very spunky funky smell the white color has separated from the liquid so you can see water floating on top while the white color has form a solid cottage cheese like substance but it has a very interesting look to it so shall we give it a try? Ummm it has a very sour taste with a rubbery like cheese texter but it does have a ehhh I say a avocadowee texter as well to it with a sour green fungus orange peel taste to it? Mmm but I must say its juicy buttery & fatty its goo.
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127 day old milk in my fridge It's a very spunky funky smell the white color has separated from the liquid so you can see water floating on top while the white color has form a solid cottage cheese like substance but it has a very interesting look to it so shall we give it a try? Ummm it has a very sour taste with a rubbery like cheese texter but it does have a ehhh I say a avocadowee texter as well to it with a sour green fungus orange peel taste to it? Mmm but I must say its juicy buttery & fatty its goo.
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blakfloyd
I assume truffle's pretty swell but due to its rich flavor it seems like it'd somewhat get in the way of the flavors you'd be trying to taste from the dry aging and whiskey. I'm sure this tastes awesome so I'm not doubting the overall quality but rather pointing out that it seems like extra effort and cost that may not really accomplish all that much extra since the meat is probably phenomenal on its own to begin with.
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I assume truffle's pretty swell but due to its rich flavor it seems like it'd somewhat get in the way of the flavors you'd be trying to taste from the dry aging and whiskey. I'm sure this tastes awesome so I'm not doubting the overall quality but rather pointing out that it seems like extra effort and cost that may not really accomplish all that much extra since the meat is probably phenomenal on its own to begin with.
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Guest
I don't think I have ever watched a video where I instantly disliked everyone in it, from the restauranteur talking about her Jack daniels soaked dry mummy steak with that grating voice, to the two knob jockeys talking out their arses (in the best possible way) about pure mould flavour and all the other crap in the most pretentious tone I have heard outside of wine tasting.
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I don't think I have ever watched a video where I instantly disliked everyone in it, from the restauranteur talking about her Jack daniels soaked dry mummy steak with that grating voice, to the two knob jockeys talking out their arses (in the best possible way) about pure mould flavour and all the other crap in the most pretentious tone I have heard outside of wine tasting.
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litty
and the way the meat presents itself so funky and furry is by in the forest, the moisture from the trees conjoin with the white blood cells, and actually, this creates a new element in the periodic table that adds that furry and funky flavor to it.
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and the way the meat presents itself so funky and furry is by in the forest, the moisture from the trees conjoin with the white blood cells, and actually, this creates a new element in the periodic table that adds that furry and funky flavor to it.
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Ashton
We use the worst words to describe dry-aged meat. funk, moldy, cheesy, nutty. Can we find better adjectives to give cuts of meat like the the respect they deserve lol? I love dry aging, but the way they describe it would definitely turn me off.
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We use the worst words to describe dry-aged meat. funk, moldy, cheesy, nutty. Can we find better adjectives to give cuts of meat like the the respect they deserve lol? I love dry aging, but the way they describe it would definitely turn me off.
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Moritz
I think all of those generic guys commenting stuff about how pretentious and snobby they are. they never had a piece of real dry aged steak. maybe they had this stuff from aldi thats been promised to hang 'A 21 DAYS FOR FLAVOUR'
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I think all of those generic guys commenting stuff about how pretentious and snobby they are. they never had a piece of real dry aged steak. maybe they had this stuff from aldi thats been promised to hang 'A 21 DAYS FOR FLAVOUR'
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Sne
Cold cured meat has the best taste ever. And they shouldn't have removed the mold, it's what it gives the meat unique taste. And be, dumb Americans, it isnt dangerous to eat it. You should definitely try it.
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Cold cured meat has the best taste ever. And they shouldn't have removed the mold, it's what it gives the meat unique taste. And be, dumb Americans, it isnt dangerous to eat it. You should definitely try it.
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Labba
This is a technique that i picked up by a butcher in France. yada yada yada, sounds all fancy, i just googled it, but i like the cover-up story, makes it possible to charge more for the thing. #business
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This is a technique that i picked up by a butcher in France. yada yada yada, sounds all fancy, i just googled it, but i like the cover-up story, makes it possible to charge more for the thing. #business
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A.
I always wondered, I see these experiments with American whiskeys but has a whiskey dry aged steak been done with say Irish or Scottish drinks? I'd be fascinated to know what a difference in taste may be.
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I always wondered, I see these experiments with American whiskeys but has a whiskey dry aged steak been done with say Irish or Scottish drinks? I'd be fascinated to know what a difference in taste may be.
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Paul
I can understand the reasoning behind experimenting with food or anything. but how about an honest viewpoint onthe taste! when you go out for a steak you usually dont pick a 100day hung beef do you?
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I can understand the reasoning behind experimenting with food or anything. but how about an honest viewpoint onthe taste! when you go out for a steak you usually dont pick a 100day hung beef do you?
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