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Would you eat this?

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  • MattTheGR8
    commented on 's reply
    I actually thought that episode was hilarious. If you have 20 minutes to waste sometime click on the link and look for episode 1102.

  • Huskee
    commented on 's reply
    MattTheGR8 Funny stuff man. The things the fancy folk do sometime makes me chuckle. But I suppose I can't knock it if I don't try it. and I promise you I won't try it.

  • MattTheGR8
    commented on 's reply
    The guest chef had some sort of vaporizer into which he placed some pine needles, then he collected the vapor in a plastic bag. Before eating, he punched some holes in the bag and set the plate on it; thereby adding pine scent to the dining "experience". Personally, I'd rather have my steak smell like meat than pine but apparently someone thinks this is a good idea. It definitely wasn't snake oil, but he could have gotten the same effect by garnishing the dish with Pine-Sol.

  • Dr ROK
    replied
    I'd definitely eat that if somebody else was buying

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  • Guy
    commented on 's reply
    I wonder how big it would be after it was cooked?

  • Breadhead
    replied
    Bristol Farms... A really high end grocery store in my area stocks Wagyu, Prime and Choice grade beef. They will cut it anyway you want it. They even stock course ground chuck steak that they say is 22% fat. That makes me think their head butcher might be a Meathead fan. I look at the Wagyu but... Since it's twice the price of the USDA Prime grade I don't bother with it. A 2" thick bone in, Prime grade ribeye, the Tomahawk cut is good enough for me.

    My friend Mary is the national sales manager for one of the largest Upholstery factory's in the country. She and her boss took 2 buyers from a major department store chain out to dinner in NYC. They all ordered Wagyu steaks and they all agreed, especially her boss who picked up that tab that it was fun to say they had tried it but they prefer the taste and texture of a Prime grade of beef. Mary said that tab for 4 people was over $2000 which included wine and tip.

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  • Karon Adams
    replied
    One of these days I'm going to try some Wagyu. haven't had a chance, yet, though I hear there are quite a few competition cooks who use it. if I am ever able to travel, again, I am hoping to go back to judging and maybe I'll have some there. Of course, at some point, I really have to buy some to make for myself.

    Leave a comment:


  • Huskee
    commented on 's reply
    Pillows full of pine vapor? How exactly does one collect pine vapor? What is pine vapor? How does having it in a pillow underneath your plate do anything? Sounds like snake oil to me.

  • Huskee
    replied
    Wow. I would NEVER buy that, but I'd take a bite for sure.

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  • MattTheGR8
    commented on 's reply
    Apparently my link directly to the episode didn't work, I guess you'll have to navigate to the episode on your own. Episode 1102 is the one to which I was referring.

  • MattTheGR8
    replied
    If someone else were to pick up the tab I'd try it, but I would never fork over my own money for one of those. Also, I agree with Lost In China that they are selling the prestige and the experience more than the food and flavor.

    This article reminds me of a truly bizarre episode of Simply Ming that I watched recently. They sous vide and sear the wagyu, then serve tiny hunks of it with a bunch of odd ingredients including a beef broth that had gone through spherification in liquid nitrogen. To top it off, the plates were set on pillows full of pine vapor. I have no idea if any of the beef flavor was noticeable after all of that. If you need a good laugh sometime, check it out online:

    Leave a comment:


  • The Burn
    replied
    At $304 for an 8 oz steak, I'd have to see someone else's after cooking before I'd give it a go.

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  • Lost in China
    replied
    Yeah, that's Japanese "steak" for you. As far as I can tell, it is chosen based on how it looks uncooked, not how it tastes. I used to see it on the shelves when I lived in Japan, expensive, too thinly sliced, and looking like peppermint candy. A nicely cut sirloin? Nowhere to be found.

    One thing I've learned after going overseas is how much other cultures like to eat FAT. Me, I'm from Texas, I like the meat part. A bit of fat on the side, but that's all. But no, elsewhere there are dishes where they cut most of the meat off and just serve FAT. I mean, look at it, it's mostly fat with meat marbling. There is a big ol' eye of nothing but fat on one side.

    With high-end eateries like this, it's not really about the taste, it's about the wonderful (bleh) pleasure of being special, and taking photos of your super-fine to share on social media. Of course you're going to say it tastes better than anything you've ever tasted before, because otherwise it would be a letdown and you'd have to admit to yourself you got suckered.

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  • jmott7
    replied
    I wouldn't take it home from the store. But if someone hosting a party cooked it, cut it up, and stuck toothpicks in it, I'd probably never realize what a spectacle I was making of myself at the hors d'oeuvres table.

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  • Ernest
    replied
    Yes I'd eat that. Maybe not a whole 8 ounce but yes I'd eat that.

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