Dry Aged Steak and Lobster Thermidor at Atlantic City's Oldest Steakhouse The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Victor
All this talk about dry-aged steak made me cave in and buy a pound of it from Paisano's in Brooklyn. 25 a pound which is somewhat expensive, but I'd be willing to buy a pound every 1-2 months so it won't kill my budget. I heard it costs 50-100 to try one at Peter Luger's anyway, so what I got was a bargain, and yes the different flavor profile from regular supermarket steak was intriguing. And from this episode I learned that apparently dry-aged was the standard 100 years ago and not some gourmet luxury. That's the takeaway lesson I've gotten from watching The Meat Show so far.
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All this talk about dry-aged steak made me cave in and buy a pound of it from Paisano's in Brooklyn. 25 a pound which is somewhat expensive, but I'd be willing to buy a pound every 1-2 months so it won't kill my budget. I heard it costs 50-100 to try one at Peter Luger's anyway, so what I got was a bargain, and yes the different flavor profile from regular supermarket steak was intriguing. And from this episode I learned that apparently dry-aged was the standard 100 years ago and not some gourmet luxury. That's the takeaway lesson I've gotten from watching The Meat Show so far.
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Tameem
I love the show, but come on. A 75 dollar suit from H&M that comes 100% pre tailored and ready to wear looks better then every suit ive seen you in. The one youre wearing know doenst pay homage or anything of that sort, it just looks bad. Shoulders are bulky, pattern is dated and every detail needs revision. Not hating, because I absolutely love watching your show but you have to update your wardrobe a touch. Your suit isnt impressive
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I love the show, but come on. A 75 dollar suit from H&M that comes 100% pre tailored and ready to wear looks better then every suit ive seen you in. The one youre wearing know doenst pay homage or anything of that sort, it just looks bad. Shoulders are bulky, pattern is dated and every detail needs revision. Not hating, because I absolutely love watching your show but you have to update your wardrobe a touch. Your suit isnt impressive
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John
Nick must seek professional help regarding his choice of clothes. He looks like a comic book villain in this video. it's like if circa 1980s Joker and Penguin had a kid, and that kid grew up to be a foodie. I like the show, don't get me wrong. but the clothes in every single video are so spectacularly bad that they distract from the food.
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Nick must seek professional help regarding his choice of clothes. He looks like a comic book villain in this video. it's like if circa 1980s Joker and Penguin had a kid, and that kid grew up to be a foodie. I like the show, don't get me wrong. but the clothes in every single video are so spectacularly bad that they distract from the food.
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Robert
Eater Lobster was not originally a rich person's meal until recent history. It used to be considered a cheap and trash piece of seafood. Similar to flank steak, which has only become a more expensive piece of steak in the last 20 years in the US.
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Eater Lobster was not originally a rich person's meal until recent history. It used to be considered a cheap and trash piece of seafood. Similar to flank steak, which has only become a more expensive piece of steak in the last 20 years in the US.
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flipingboredcritic
Sometimes I wish Nick would say the food is delicious. There's no shame in saying that, food done well is delicious, give credit where credit is due. You don't always have to go over the top and say this food is profoundly ethereal.
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Sometimes I wish Nick would say the food is delicious. There's no shame in saying that, food done well is delicious, give credit where credit is due. You don't always have to go over the top and say this food is profoundly ethereal.
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Omar
This is why I hate critics, this is the epitome of why I hate food critics. They talk complete and utter shit. They say what they want, no matter how pretentious. And more importantly, they don't have any real skill or knowledge of anything.
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This is why I hate critics, this is the epitome of why I hate food critics. They talk complete and utter shit. They say what they want, no matter how pretentious. And more importantly, they don't have any real skill or knowledge of anything.
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LiNingAir
EVERY TIME this guy eats, I feel like he's trying so hard to keep it down or he's not enjoying it properly. I mean, 0: 30 the first bite he takes of the steak he looks like he's holding his breath while he's eating it.
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EVERY TIME this guy eats, I feel like he's trying so hard to keep it down or he's not enjoying it properly. I mean, 0: 30 the first bite he takes of the steak he looks like he's holding his breath while he's eating it.
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August
Wow! Taking me back to my youth. My dad used to take us to the Knife and Fork on special occasions when we were kids. Haven't been back there in around 35 years. Next time I visit the area I'll have to eat there.
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Wow! Taking me back to my youth. My dad used to take us to the Knife and Fork on special occasions when we were kids. Haven't been back there in around 35 years. Next time I visit the area I'll have to eat there.
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YI-HUNG
I do not understand how one can eat this many food. Why do you need 14oz steak? Is this a tradition, standard, or you could actually have less of the same thing? Is it weird to order steak to share?
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I do not understand how one can eat this many food. Why do you need 14oz steak? Is this a tradition, standard, or you could actually have less of the same thing? Is it weird to order steak to share?
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golfmaniac007
i like nick but i wish he would quit with the spinalis dorsi description. its like restaurants describing potato or mash potato as starch. just not a good way to describe nor appetizing
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i like nick but i wish he would quit with the spinalis dorsi description. its like restaurants describing potato or mash potato as starch. just not a good way to describe nor appetizing
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