$18 Stuffed Quail Gumbo at Restaurant R'evolution in New Orleans - The Meat Show
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- čas přidán 1. 12. 2016
- On the next stop on his NOLA tour, The Meat Show’s host and professional carnivore stops by R’evolution Restaurant to try their famed dish called Death by Gumbo: a quail stuffed with some rice and andouille sausage.
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3:05 bout to use "sublime" quickly corrects himself knowing Eater fanbase was about to roast dat azz lol
Eezus Christ lololol
LMAO
She's incredibly well spoken, this was a real treat to watch.
cpunching Agreed!
Surprised to see a well spoken wahmen???
I always liked Nick but it seems like he has improved himself in a lot of the ways people used to criticise him. Maybe he cried himself to sleep reading the comments.
oh no, the saltmaster is here, hide your dish or you gonna die cuz sodium overdose !
How long has the gumbo been dry aged for?
Yes
At least 45 days or he would have spat it out.
Chef Jana Billiot is excellent. Quail looks awesome obviously but she's a natural on film...articulate, descriptive, pleasant delivery. Need more of her and Nick in the future. 👍
" Orchestra, yet hearing individual instruments..." I'm SO stealing that illustration! Great video.
i fucks wit my nigga nick. he so good at describing shit. folks hate his how hes pompus i say he a high class don juan. . plus he says nawleens perfectly
im curious. have you ever graduated high school
literate english all of a sudden! that wasn't so hard was it.
+Brendan Ma My choice in vernacular shouldn't affect you. Im sure you got more pressing matters to attend to my nigga.
Jesus Christ that reply was fucking gold lmao.
Your Highness best argument on the internet
The moment I saw ‘gumbo’ in the title I knew ‘viscosity’ was gonna be used
And the purple jacket
3:04 was going to say superb, but went with a sensational. Good choice.
When she talks about the history file powder... the nerd side of me was like.. OH GOD YESSS.
WarChortle well, the TRUTHFUL side of me says she’s DEAD WRONG!! The sassafras tree is native of AFRICA, and file’ was introduced to gumbo by AFRICANS!! And she KNOWS that very much!!🤨
@@williethomas4889 and Shakespeare was black right?
Nick looks dapper af in this one
yeah, although that top button could be undone
I'm loving the recent videos with Nick, ESPECIALLY compared to Nick's older videos. He dresses better, has drastically improved his ability to communicate what flavors he is tasting, and it is apparent that he is getting more confident with using his own words throughout the videos. Usually, he would just regurgitate someone else's words or ramble on about nothing to sound smart. But now he is actually expressing his own feelings about the dish.
Space Rodeo damn nigga you wrote a whole critique in a comment to a comment; I agree, although I liked Nick before too
***** damn nigga? Dapper Nick would NOT approve. And neither would the dead quail
EL ED I apologise for my foolish ways nigga
This dude always is fresh af! Lol my dude ready to pull some hoes😂
kevin sims you taking the piss? Surely
looks very elegant and we'll constructed of a dish. It's a modern interpretation of a Cajun classic. Well done Eater and Nick for this segment
Awesome! I make gumbo at home all winter. Going to have to try adding a stuffed quail. Great job Nick!
"It's very simple"
"But you are adding a significant complexity to the dish"
"We are"
bravo! great job and excellent video, nick & crew. now i'm hungry.
This guy has his own style, It’s a pleasure watching him describe all these different delicious dishes
That looks so good. Never had quail.. always thought it was like a Cornish game hen... that stuffing and that sauce.. I'm unable to tame the drool. Yum!!
Nicely presented Nick. What an excellent Holiday meal. blessings ChefMike
Hehe, a group of friends and I visited this place not too long ago. Sat at the chef's table. Great food and ambiance!
This guys' job is amazing.
this was the best video i've seen by nick ever i think. impressive.
Such a well spoken chef
I’ve always been bamboozled by this mans so called “job”
i love nick. keep it comin
wtf happened to that whole Japan thing?
Nick went to Japan, made like 4 videos, and was like "nevermind"
Unfortunately Nick only had enough time in Japan to make 9 videos, he's back in the states and hit up some great places in New Orleans. Thanks for watching!
acrophobe A
NOLA does it every time!!
The way this guy smells his food is a trip.
it is just me or does he looks younger here?
Beard adds 10 years
Ethan Tremblay he need to stop wearing glasses.
Man, I love my hometown's food.
This was my favorite host of the meat-eater, I wish you would come back
3 minutes into it and I heard "spiky" and "viscosity"....this is gonna be good! I hope for "serrated" and "barbed"
Stefano D "Profound" 5:15.....LOL
I saw a short of this on youtube and never thought it would be affordable.
Can you guys put the PRICE of the item in the description???
Not just this vid... but ALL the restaurants he goes to and eats that item...
The price is stated in the title of this video. Thanks for watching!
You got me there...haha
But I mean other dishes... like the Steak Diane he recently had... the 9 Great Ways To Eat Wagyu Beef In Japan... the 7-Course Wagyu Omakase... the World Class Ramen In Osaka.... that time he had Best Hot Dogs In The World Come From Westchester, NY.... when he had Chef Katsuji Tanabe Makes Kosher Duck Fat Carnitas French Dip Sandwiches... also the 127-Day-Old Steak Aged in Whiskey... when he had The Biggest, Baddest Short Rib is at Black’s Barbecue ....
Would you like me to list more???
Lookin slick as fuck without the glasses nick.
Sausage is random but not overcooked. Nick is the best
*rendered, not random
This guys knows a lot of adjectives.
guy*
Since Nick seems to belong to a minority of foodies who is well versed in the English language, and can actually describe the food that he is tasting, I gotta ask: was it unctuous and did the gumbo add umami?
I want this on my wedding menu. Looks so good
I love Nick!
I am from rural kentucky, and we eat a lot of quail, we call them bobwhites, but same thing, i would eat there
Looking dapper
Looks great, save me a chair...But, no bread?
I'm not dead, yet.
i made the mistake of coming to this channel while I'm broke AF. RIP me
this gumbo is funky, crescendo and maillard with spinalis dorsi and its one of my favorite restaurant
oh fk me its dry aged too!
What a profound bowl of gumbo
Vincent D’Nofrio in MIB early in the cockroach scene lol
If Nick doesnt like it do you still air the episode? Or it goes like it never happened
Generally speaking we choose locations where we know we'll be getting a good meal.
yea like Burger King
Generally speaking.
There go you... Believe it or not Eater actually responded to you question, if you read between the lines :)
Nice! This is easily a $30+ dish in NYC
It's probably a 30 dollar dish at restaurant revolution as well, lmfao
Nick is making a comeback I see...
No Mallard reaction?!
Grant Hugueny-Clark no but there was viscosity lol
That suit getting a little tight around the midsection Nick?
I think you should have just went to a sausage house based on how much you've mentioned sausage in this video :P
I wanna hang out with this guy
4:40: thought he said "and look at that motherload, also made in hell"
damn she is so informative
well... at least he didn't said it was funky.
I need to speak to my guidance counselor because clearly my career path took a wrong turn somewhere
so where is nawlins? i do not see it on the map
Nick, your fork is upside down.
That’s a pretty good price for that dish. Seems like fine dining to me.
Is that a Sazerac as his cocktail?
The "mouth feel" he says .....
Sounds like Korean samgyetang soup
Cajun food is much better than Korean crap
GREAT fking vid, i love it
shokugeki no soma french dish :D
there is no place like home...I need to go home food is just not the same anywhere else, 😕
I love gumbo
3:10 do u even know the purpose of reduction, nick?
Have made roux a thousand times and 20 minutes will not deliver a dark chocolate roux.
My uncle, Chef John Folse, created this dish
I honestly find him rather stuffy and pompous, particularly compared to the other (in my opinion) more relatable hosts (I guess that's his shtick); but lately, I've been finding myself watching more and more of his videos...A little selling out never hurt nobody...Hahahaha...
but that for $18
seems way worth it
Looks delicious but I really don't understand the oyster....
lol the waiters in bkg
viscosity lol
I think I would leave it up to the guest to pour on the sauce.
If they don't know how to eat it no. In my 20+ years living here and there they have allot of people that don't know how to eat it. One person from NY ate the gumbo I gave them on toast
It's nice to see a food show with now bullshit, just substance. Thankyou.
Please tell me "The Meat Show" went to Toup's Meatery?!!!
Munchies did a good bit-funny-Isaac gets wrecked & his wife polices his a$$... live on Dumaine next door-that spot is a treat though.
i can't place your accent, where ya from?
Can someone please tell me what accent does the host speaks? I don't think I caught a single "r" sound.
Can someone please explain to me what he means by "there is a viscosity to this..."
its thick.
121jgw so the food is thick?
the sauce, to be precise. he is referring to it being rich in texture i.e. thick, thus the viscosity remark.
121jgw i still don't understand the viscosity terminology. So the sauce is thick?
yes.
Nice suit
4:42
Sassafras tree XD
Don't get me wrong, I WOULD TOTALLY EAT THAT! Just don't be so smug.
WTF HAPPENED TO THE BEARD BRA?!?!
Bring back Nick
omg, i need to improve my vocab.
is $18 a lot?
im not meaning the actual number but the value for this. $18 dollars doesnt seem that much for this considering its pretty high end
@@lucianos1990 a great bargain.
Where the hell is your glass?
haLLo its me at QUETTA form Balochistan
my IMAM he ask
is them GUMBBO halal
thank U v.niceLEY
Google andouille, you'll be condemned to hell if you and your Imam eat it!
Yukihira!
ComeBack Nick
Damn thats alot of roux
shokugeki no soma IRL
Woah what happened to nick
"Look at that MOTHERLOAD" .... "oh! I found the oyster " ... so he had the "motherload " before finding the oyster! ... revolution indeed. :D
3:58 It bothers me that he holds the fork upside down. That might be a British thing though, not sure.
nowdays : " deconstructed, reconstructed, umami "...