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Experimenting with a Vietnamese Short Rib Dish Thats Steamed, Grilled and Deep Fried Prime Time

Experimenting with a Vietnamese Short Rib Dish Thats Steamed, Grilled and Deep Fried Prime Time

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Rating: 4.0; Vote: 1
On todays episode of Prime Time, Ben and Brent are at Di An Di, in Greenpoint Brooklyn, doing some short rib experimentation with chef Dennis Ngo. David: Hey guys, I get it: You eat a lot of meat, and youre excited when a cut thats usually cooked a certain way is cooked some other way. That stated, for those of us who only eat meat occasionally, braising is the queen of cooking techniques. I spent five misguided years in the late 80s early 90s as a pescatarian, and all that I really missed was was a succulent pot roast. So lay off of braising, OK? This is your second offense. #thebonesthebestpart
Date: 2020-05-20

Comments and reviews: 9


Licking their fingers and then touching the rib is forgivable since they ate the whole rib BUT dipping a used spoon into the freshly made sauce is not. He made enough sauce for more than one serving, so why not use different spoons? Did he use the left over sauce for dinner service that night? I am not a germophobe but that is gross. At least it all looked good.
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Chef was boring af damn, open up a little. Talk about your values, vulnerabilities, successes, failures, anything. The hosts are giving great easy questions you should be able to hit homeruns off of, and he's instead just directly answering them lol.
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All these comments talking bout Health Code this, Annoying/Cringe that! Like c'mon dude, give these guys a break, they are enjoying life doing something they love, life's too short to be safe/serious!
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It blows my mind that people think these guys are cringey or annoying. They're wicked charming and good humored. If you're turned off by that- well- you must be a lot of fun at parties.
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In one of the videos the hosts mentioned that they are or were roomates. I'm imagining that every night they sit down to a giant feast of roasted meats and eat it Lady and the Tramp style.
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That interpretive dance in the beginning is something magical. While those with way too many inhibitions may cringe, I say keep being silly. Keep dancing. Keep being yourselves.
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Hey guys been trying to start up a meat provision company myself and am very interested in the smoker you guys have. Any info you can let go if you ever read these comments?
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Coating in kogi, Steaming, deep frying and glazing is nothing new. Momofuku was doing that like almost a decade ago. Anyone who went through there knows that.
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Did they just all taste the Koji from the same spoon. and used the same spoon to spoon it onto the shortrib. I guess so long as they don't serve that peice.
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