The 180-Day Dry-Aged Steak That Was Made By Accident - The Meat Show
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- čas přidán 20. 08. 2024
- In this episode of The Meat Show, Nick Solares heads to Agern, a Nordic restaurant tucked inside Grand Central Station. They recently added a 180-day dry-aged steak to the menu, which ended up there somewhat by accident.
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The Spinalis Dorsi a Memoir by Nick Solares
Aza I'd like to do a survey on the amount of times he uses any variation on the word 'profound' in his videos; if I had a quarter for each time, I could well afford to buy the man a decent thesaurus.
The New York Times is calling it "the most ethereal chronicle of the 21st century"....
Aza , yup
lmfao 😭
Aza why am I sitting here laughing like a dumbass ahhh
Nick Solares check list:
Maillard reaction ✔
Profound ✔
Funky ✔
Platonic ideal ✘
Ethereal ✘
Spinalis Dorsi ✔
Dry aged ✔
Mere-rumour ✘
Evocative ✘
Supple ✔
Intense crust ✔
I rate this video 7/11 on the Nick-O-Meter
Ben Sassoon You also got a palate coating in there.
Ben Sassoon please do this for every video
I'd say iconic would be worth adding to that list
primal
Ben Sassoon coating palate
discovered meat left in my freezer since i was 2. tossed it in oil and it turned out so funky profound and covered my whole palate.
Nick is a profound iconic meme that was made by accident
Nick was also a previous Skinhead....
Yg by accident.
lol the name
Im fuckin done 😂
Yg So what?
Sometimes I wonder if nick sits at his computer and reads thru all of these comments about him, while sobbing quietly as he slowly eats pieces of spinalis dorsi and washes it down with a glass of Opus One.
The memetic power of Nick has a certain unctuousness to it, really profound, MEATY and iconic to the palate. The spinalis dorsi of memes, if you will.
Concussive even
Next episode: Fresh meat in Mcdonald that was made by accident.
Nick, I hope you read this: in Madrid a restaurant called "Las Reses" serves a 16 month dry aged piece of amazing meat. I had it and it changed my life. Hope you consider this place. I can send some pics if you answer on this messege!
I got some forgotten chunk of meat aged 236 days at the back of my fridge. "Funky" is an understatement. I'll throw it on the grill for you when you're in town.
poool
There's a roadkill deer pushed to the corn fields, aged for 189 days and the spinalis dorsi is partly gnawed. It tastes like dry supermarket blue cheese forgotten at the salad bar over the weekend.
Hur Guler wow you must be one of those tough guys!!! Aged in corn field!!! Dies couple of days later from type of something unknown to humans till now!!!
Well, I only heard one "funky" but at least he gave us a "maillard effect" towards the end. LOL
“So right” says Nick as he smirks knowing inside his heart that he is always right
If i hear the phrase "coating the whole palette" one more time im going to kill myself
coating the whole palette
time for you to leave this world XD
Please don'T
rip
Please do
Dry age: Check
Spinalis: Check
Funk: Check
MALLARD: CHECK
PROFOUND: CHECK
INTENSE NOTES CHECK
"Sir, this beef has been sitting here for an extra 90 days... should we throw it away?"
"NO! You want us to go out of business?! Just Repackage it as gourmet steak and sell it for more money!"
@@drippyfool This is because you are unaware of how to dry age beef
@@drippyfool What the other guy said, dry aging doesnt just mean u leave it in the open to rot
@@ZectonplaysMC
Don't tell him about jerky.
@@drippyfool Don't be stupid.
I ate pork yesterday, that was in my Mom's deep freeze locker for several years and it had a really intense flavor that was terrible. 😖😖😖😖😖😖😖😖😖😖😖😖😖😖😖😖
John Doe gross😂
John Doe they had an episode here where he ate a stea aged for 420 days. He said it sucked
John Doe that's pork pork is a lot different in aging then steak
Rolf Harris I don't think that's the point he's trying to make lol. Just sharing a gross story.
Taste like death 😂😂
haha as he said " beat around the bush, there's a bush on the plate
If the whole building was flooded and you couldn't find a single inch that was dry, how the heck was the steak DRY aged
Wet aged .
It's in a walk in that is temperature controlled and sealed off.
It wasn't lying on the floor moron!
Good point. There has to be some trickery going on here
I have a theory ... since food channel viewers cannot actually taste and rate the food they see, they subconsciously get a bit frustrated and savagely critique the host instead. But, if the host could magically give the viewers a bite of each dish through the camera, viewers would absolutely adore him/her.
2:10 then suddenly a wild english accent appeared
"Thir-ey Foive" LOL
Does it need to be served in a hula dress?
Yes with a touch of naked middle aged man.
yeah, I can't figure out why you would put it on top of a sheaf of grass instead of just a clean plate.
Maybe its supposed to be fancy!? Just looks pretentious to me
Looks like you're eating out in the bush.
I think you'll like r/WeWantPlates on reddit
Not sure how I feel about beef being aged that long, but that is a beautiful looking steak when it was done.
wish these episodes were longer
I dunno how it took me so long to realise this, but Nick uses the same vocab for every place he goes to.
The restaurant are pretty much interchangeable if he keeps describing them with the same description.
It really is all about those intense notes.
So I left some nice beef in the fridge and forgot about it. Some fruit made some slight punctures in the package and this was right after I had cleaned out my fridge. After looking at a bit I found that the air was being dragged over the box of baking soda deodorizing and drying it then into the steak. I found it around 3-4 months after it had gone in (90-120days) and it was super funky but great. That was my accidental dry aged steak, I'm still amazed it didn't go bad without salt or proper protection. Props to the local butcher at my super market for keeping an extremely sanitary butchery, thanks to my girlfriend for making me clean my fridge, and thanks to my mom for recommending I keep a box of baking soda in there. I think without the combination of all three of those things I it would not have come out the way it did. I trimmed it up added a bit of seasonings and decided to give it a try since I had actually been wanting to try dry aged beef my self but thought I had to get all kinds of things, get high quality meat and treat it perfectly to keep it from going bad.
The platonic ideal, a memoire by Nick Solares
1:33 hahaha nice one there
OMG I GOT NICK BINGO!
Hahaha I fucking love watching this guy.
I knew its gonna taste funky even before i watched the video :D
Nick - Good video. I had a 192 - Day Dry- Aged Steak at the Breslin a couple of weeks ago. In my opinion it wasn't as buttery tender as I was anticipating from everything that I have read and seen about lengthy dry-aged steaks. Don't get me wrong, I thought it was delicious, but I think I was expecting more from a steak aged 192 days. Nonetheless... It was a great experience.
Dude stop by Don Antonio's before you leave NYC. Best pizza in the city for sure and I've eaten everywhere.
Grand central station is the post office, you are standing in grand central terminal. Common misconception by those who don’t truly know/appreciate where they are.
Everybody missed Nicks "beat around the bush" joke.
Nick Solar-esclipse is profound.
Cooked that nice aged steak on a goddamn flat-grill like it was a hamburger... smh
Another great meat show episode with meme juiciness and topped with a inspired comment section
Finally a maillard effect.
Beautiful piece of meat. Nick does it again! I haven't tried dry aged beef yet :/ but I can't wait!!!
Start with the traditional 28 day and you will not regret it
try 28-31 dry age... if u live in L.A. u can go to this place called Lock & Key Social Drinkery + Kitchen where they serve a 40 oz tomahawk steak(bone is about 7 oz) for $99
here is the ding... it makes it jucier and more of an intense flavor, some people think the flavor is overpowering
Don't try any dry aged past 28 days. In my opinion, after 28 days it tastes rather too dry since there's barely any moisture left and you'll just have a something with a texture of a steak but a taste of jerky.
I don't think it's jucier past 28 days. After that point all the moisture content is out and it just tastes like jerky to me at that point.
You guys have to go to Gwen in LA or Maple & Ash in Chicago for the meat show. Nick would love Chicago!
Agern is Danish for Acorn. Closest pronunciation in English would be "a yearn" - Just a heads up!
Iconic station right off the bat 👌🏼😅
Wow, beautiful crust on that steak.
“Funky” isn’t something I want to experience with a steak, I don’t want my food to taste funky
Shogugeki No Soma (Food Wars) Anime special judge is Nick Solares. He explains how the Spinalis Dorsi is the best part of the animal in Weeb while he screams with pleasure and his clothes rip off due to eating such delicious food (yes that's what the anime shows).
Nick is the best.
@0:02 iconic. Pretty quick, even for Nick.
According to this guy, dry-aged steak tastes like dry-aged steak, and funk. Thx for that
Steak looks beautiful
Wow, nick used normal words today.
vistarox You mean low basic vocabulary?
i just found out about this channel,time to binge watch 7 seasons
2:00 you mean that nobule right there?
Ｐ Ｒ Ｏ Ｆ Ｏ Ｕ Ｎ Ｄ Ｂ Ｅ Ｅ Ｆ Ｉ Ｎ Ｅ Ｓ Ｓ
Such profound funkiness
Dont listen to the haters, Nick is a great host!
I found some 5 year old aged chicken in my freezer that was purple, threw it on the flat top like he said to give it the supple profound flavor. Tasted not that great, should it be like liquid form?
Given that Nick's already done a video tasting steaks that have been aged more than 400 days, I'm not sure why this was so impressive.
You know its good beef when it has that real beefy flavor, and you know it's great chicken when it has that real chicken flavor, and you know the turkey is delicious when it has that real turkey flavor, and you know the pork is fantastic when it has that real pork flavor.😁
I have my doubts that 180 day aged beef is truly better - because if it was better, it would be a thing...it would absolutely be a thing.
it's not a station. it's a terminal. it's called "grand central terminal".
This guy absolutely rocks! Great show man, keep em coming!
I like this guy, he has a personality
If I ever get to a place that serves 180 day aged steak I don't care if it costs me a weeks worth of my food budget I'm definitely getting it to try.
I eat 90% raw veg, but fucking hell do I want to try some dry-aged beef.
Saw the thumbnail clicked. Saw nick threw phone in garbage.
Ofcourse it has beefy flavour. Cuz it's BEEF
ledzepp8787 coz its a accidentally dry aged beef overdue... When his reaction of beefy flavor means that the steak still retain its beefy flavor
Nick 'Funky' Solares at it again
Nick ate the steak but didn't touch a side of hay it came with
At first I thought it was 180 years in the title
"Funky flavor"... I bet.
Looks perfect.
I wish I saw this before I went NYC!
Another great episode of The Meat Show. I need to try one of these 90 or 180 day dry aged steaks
Being back nick, Eater
this guy probably hangs his laundry out for 90 days as well.
I honestly don't get why he gets so much hate. This just feels like a regular food focused commentary type short video.
Some don't like his pretentiousness
He is also a former skin head
His past. and using alot of BIG words for something that is SO Good...................
Agern is a Danish word meaning acorn. We actually don't pronounce the G.
Calling Grand Central ancient is hysterical
Everyone's talking about meat and I am eyeing that glass of wine. I have issues.
So this restaurant opens and shortly after the building floods and they are closed for 3 months? Is that something you have insurance for, to make up for lost income, or how could any place stay in business after that.
Dry aged is on a control level, not during a flood when it's damp
this guy is gonna get gout from eating all these steaks lol
That 180 day dry aged wasnt suppost to be the continue episode of ep 1?
Hi Eater i watch the meat show from italy and i really enjoy it. The only thing i can't get is the price of the dishes presented. Would it be right to mention it at laest in the description section?
The person who ate the first steak was not brave or courageous, just really hungry, lol
that polo is fresh 👌🏼
"you could not find a spot that's dry in the restaurant" pretty sure the beef was dry
i REALLY love his accent idk why
3:21 that’s beef fat to some but in reality that’s really *cancer*
P R O F O U N D B E E F I N E S S
*Leaves steak in the fridge for 180 years
"wait. we could eat this"
Funky and ethereal
Putting that steak under that layer of grass made it lose most of its profundity.
dont know why I thought the title said 180 year dry aged
I've got a 180 day aged milkshake i want this guy to taste ... bet he finds some intense flavours in that ...
Nick, how many Fred Perry shirts do you have?
Just googled restaurant it's now permanently closed... what a shame!
what was the ambient temp in celsius as it was aging? i'm from a tropical country the average temp outside is 26degrees celsius.
Did you get sick afterwards?
Big John
Fuck you you fucking miserable shithead.
he's a Captain in Von Carstein's zombie army