The Best Banquets in Japan Require A Lot of Wagyu Beef The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
toukairin354
now thisTHISis the kind of episode i'm expecting out of the meat show. nick with the exact, surgical precision deconstruct the whole beef stuff. THAT's the Meat Show for me. Not a culinary travel segment. That, you can reserve to other host. So yeah, this is the last episode of meat show in Japan? Next adventure, please just stick with this kind of episodes. No culinary travel experience whatsoever, please.
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now thisTHISis the kind of episode i'm expecting out of the meat show. nick with the exact, surgical precision deconstruct the whole beef stuff. THAT's the Meat Show for me. Not a culinary travel segment. That, you can reserve to other host. So yeah, this is the last episode of meat show in Japan? Next adventure, please just stick with this kind of episodes. No culinary travel experience whatsoever, please.
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Relaxation
I had a residence in Japan for more than 17 years and I can tell you that, while Wagyu is so good that it tastes absolutely astonishing anywhere that you can get the real product (generally Yakiniku Restaurants in Kagoshima, in my particular case) The Kagoshima Kuro Buta / Kagoshima Black Pig - Pork is also absolutely not to be missed, it is also an international culinary treasure.
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I had a residence in Japan for more than 17 years and I can tell you that, while Wagyu is so good that it tastes absolutely astonishing anywhere that you can get the real product (generally Yakiniku Restaurants in Kagoshima, in my particular case) The Kagoshima Kuro Buta / Kagoshima Black Pig - Pork is also absolutely not to be missed, it is also an international culinary treasure.
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cheng
Don't like Kobe beef steak that much, yes it's super tender melt in ur mouth. But it's too fatty. and they usually like to use butter to sear the beef, which making eating a steak like eating a peace of fat almost. Kobe beef sashimi on the other hand, is different story.
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Don't like Kobe beef steak that much, yes it's super tender melt in ur mouth. But it's too fatty. and they usually like to use butter to sear the beef, which making eating a steak like eating a peace of fat almost. Kobe beef sashimi on the other hand, is different story.
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Tipper1941
Best episode of his Japan adventure thus far. Seeing foreigners engaging with locals is so important. Hipster Nick in his plaid shirt and seersucker jacket rather cute as well. I like the nail that stands out but then I was born in Canada.
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Best episode of his Japan adventure thus far. Seeing foreigners engaging with locals is so important. Hipster Nick in his plaid shirt and seersucker jacket rather cute as well. I like the nail that stands out but then I was born in Canada.
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YSFmemories
seriously nick, that's the freaking third time you compared wagyu to prime. SERIOUSLY. I am not normally a nick hater, but man, he doesn't learn. _. I look forward to seeing you compare your next steakhouse to mcdonalds beef patties.
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seriously nick, that's the freaking third time you compared wagyu to prime. SERIOUSLY. I am not normally a nick hater, but man, he doesn't learn. _. I look forward to seeing you compare your next steakhouse to mcdonalds beef patties.
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MsJavaWolf
This is what I was waiting for in this series. Convenience store beef ist fine, but good steakhouses and restaurants are the main reason why I watch this series, especially when the topic is something rather luxurious like wagyu.
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This is what I was waiting for in this series. Convenience store beef ist fine, but good steakhouses and restaurants are the main reason why I watch this series, especially when the topic is something rather luxurious like wagyu.
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Johnny
The profound beefy depths of the striation of the fat is iconic of chefs from the ethereal realms of porter house land. The malliard effect is an ironic reaction of artisanal charcutere. Sou vide? Marvelous, I'll see my way out.
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The profound beefy depths of the striation of the fat is iconic of chefs from the ethereal realms of porter house land. The malliard effect is an ironic reaction of artisanal charcutere. Sou vide? Marvelous, I'll see my way out.
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Ayush
Am I the only one who thinks that it must have been super awkward and uncomfortable to talk to a camera that is sitting across you from a round table and also surrounded by people who most probably don't speak English: P
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Am I the only one who thinks that it must have been super awkward and uncomfortable to talk to a camera that is sitting across you from a round table and also surrounded by people who most probably don't speak English: P
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strocman
Why is he talking about the tensile strength of beef? I remember hearing that term in physics classrooms, not while eating food. Overall though, solid coverage of wagyu.
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Why is he talking about the tensile strength of beef? I remember hearing that term in physics classrooms, not while eating food. Overall though, solid coverage of wagyu.
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Hungry
The fact that we are cutting this with a butter knife really says something about the tensile strength of the beef. Don't you mean shear strength Nick?
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The fact that we are cutting this with a butter knife really says something about the tensile strength of the beef. Don't you mean shear strength Nick?
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