Anthony Bourdain - No Reservations - Techniques Special 3:3

[vincntblakshadow]

does anyone understand why he doesnt put any herbs into his beef burgundy?

[BARBONAWS]

@vincntblakshadow because it doesnt need them its a didh ive made in restaraunts before and its done exactly that way if you are a chef you probabaly work or have worked under some dickhead who thinks his revolutionary because he added a lil herb into his stew

[sewallm60]

Bull shit my burgers are always cooked very very tasty and good no frog taught me

[oyashiroawesomeness]

i keep telling my dad to stop fucking with my steaks when i grill

DAD, IF YOU CAN READ THIS, STOP FUCKING CUTTING INTO MY STEAKS

[oopopp]

FAKE Chinese food makes me angry!!!! BTW YES!! they do have a seperate menu for asians.

[oopopp]

Thats actually Ruth Chris's thing...BUTTER!! They fuuckin DROWN thier steaks in butter!! Next time you eat there look at the plate as you eat, there ia ALWAYS a pool of butter.

[rmgornik]

Interesting that there are no female chefs in this. Not a complaint, just an observation.

[Raigalq2]

pickol xD



[pupuserialasamapolas]

Lol burnt tasteless meat like most people eat it is not safe, medium rare is the perfect term for any cut you can ever have

[AAsupreme23]

...you've just killed the steak

[Arnatuile11]

medium rare burger O.o ? Is that safe ?

[diggb5]

@Arnatuile11 yes. And it is delicious. Well done or medium well = too dry

[CalloftheWarrior1]

@Arnatuile11 You're...joking, I hope?

[Arnatuile11]

@CalloftheWarrior1 hmm, I wasn't joking but if you can explain how it is safe then I'd probably consider trying a medium burger. I always thought that you had to cook mince well done because all the meat's surface area has been exposed to air, so it could all potentially have bacteria on it :S. I thought steak was acceptable medium and rare because you just have to kill germs on the outside and bring the steak to a safe internal temp. Isn't it the same reason sausages have to be well done?

[KaMak719]

@Arnatuile11 The chef uses Pat La Freida Meats, which comes from mostly dry aged Prime Rib (no one truly knows the exact composition but thats a big part). When the moisture is drawn out, they only shave the outside off (inside is not contaminated) before grounding it and packaging. So I'm assuming that the meat provider, so well known, keeps their equipment clean and uses a packaging method that keeps their meat as safe as possible. I don't recommend that with just any G beef

[CalloftheWarrior1]

@Arnatuile11 Well, as far as I'm aware, Beef, unless the animal has had some serious illness (in which case the meat won't be sold) can even be eaten raw, carpaccio and tartar are prime examples. :).

Unless the mince you're using is half/half, which means there's also pork or something else in it, can very safely be eaten rare or medium, too.

Meats you have to be careful with are chicken and pork, especially. :). Beef tends to get really dry when cooked well done. :). Give it a try!

[Arnatuile11]

@CalloftheWarrior1 lol thanks for the tip mate but I already eat my beef medium rare, just never ever minced beef. but from what KakMak719 has said I hear it can be safe so I might try it,

[R140208]

Carlos has got the moves !

[otoquito]

ANYBODY KNOW THE WHICH CUT IS THAT?

ALGUIEN SABE QUE CORTE O PARTE DE LA VACA ES ESA?

[roloman1987]

@otoquito I am almost certain that was a bone-in rib eye.

[pwnsauce8]

damn, Carlos can cook a steak..

perfect

[abtr]

fries>thick cut chips!

[MegaBongBrothers]

If you're a amature cook and want some really good advise and guidelines about cooking, go watch chef john on foodwishes on youtube!

[TonyVisciardi]

How much would a steak like that cost?

[chiblast100x]

@TonyVisciardi

In a restaurant? Based off the fact it looks to be a prime grade rib steak of 2 to 3 inches in thickness, maybe $150 though menu prices vary so much on region, ratings (such as Michelin, Zagat, etc) and other factors it's hard to say for sure.

To cook at home? Maybe $50 to $75 depending where you live (for all this I'm assuming in the US) and whether we're talking mail order or grocery store/butcher special ordering (I'm making a weight assumption that may well be suspect).

[TonyVisciardi]

@chiblast100x Thanks for the reply. Both helped. The thing is...in the end who can finish a steak of that size? Crazy sized steak.

[chiblast100x]

@TonyVisciardi Well, that's really a two person entree kind of steak in my experience, but I do know a couple guys who could polish it off on their own. That is really Man Vs. Food kinda stuff though and not a normal meal.

Personally 1/3 of that with sides and a couple glasses of wine would be enough that I'd fall asleep almost right after eating.

[TonyVisciardi]

So when they say 35 minutes...they mean TOTAL right? So around 17 mins a side?

[uberathlete]

@TonyVisciardi Yeah if it's Jurassic size.

[dualhandle]

@UTKitty The body is a bit more complicated than that. Fat and carbs are absorbed by the body differently, specifically how certain food groups affect your insulin production. I'm not saying your wrong though, because people can still gain weight if they eat too much of anything and they don't expend it.

[uberscheisse]

i just made the fries in this episode tonight. turned out awesome.

[Oquendo16]

Just curious, why do you not "hack" into the steak right off the grill? My dad used to do this before he realized that I usually ate my steaks whole.

[wonny11]

@Oquendo16 so the steak rests and the juices have time to settle evenly, you get a juicy steak. If you cut into it straight away you just loose the juices and get a dry steak.

[Oquendo16]

@wonny11 Lol, since I wrote that a month ago, I ended up finding out the next day. Thanks, though.

[rjpra2]

@Oquendo16 if you cut it when it's literally off the grill, you will literally see all of the juices run away onto your cutting board, therefore, when you go and serve the steak, it will be dry and it will get sent back. if you wait 5-8 minutes, the juices "settle" and "concentrate", so that when you do slice it open, the meat will be moist, and the flavor will stay in the steak. 20+ years in the kitchen talking

[ShatterEffectt]

@UTKitty as fat. thank you for disproving your own point.

[happyidiottalk]

UK bod here. Are there any more of these, some good tips in these 3 videos.

[Robtamm]

Leave the steak the "beep" alone! I say that to my wife all the time when she tries to grill anything!!!

[misscvaughn]

@Robtamm: Great minds! That's got to be one of my ALL TIME favorite parts on No Reservations :-)

[Chaffie]

I wonder if Anthony suggested on having the background music sound EXACTLY like Marquee Moon by Television.

[misscvaughn]

"I KILL YOU if you do that..." -Carlos. He's the SHIT!!

[Robtamm]

@misscvaughn I was just going to type exactly what you typed except I now see you beat me to it.......lol

[misscvaughn]

hehe..."my bestest pal...Carlos" AW so sweet...

[PsychoLemur42]

Carlos is so awesome.

[mintico]

if all american are so great at cooking, all restaurant will go bankrupt tony. you its in your best interest if people suck at cooking, that way the dine more at restaurants

[kebabflaps]

@mintico

And it's in everyones best interest to learn to cook so that they don't die from fast food abuse. hey isn't america the land of obesity ... i wonder why.

[mintico]

@kebabflaps amercans are fat cause the food they eat contain lots of calories. and they eat a lot. seriously i am an asian and whenever i buy food at american restaurant the portion they serve you is like so insane. probably enough for me and my gf to eat and we still need to go box.

[uberscheisse]

@mintico part of it is that people don't talk around the dinner table anymore. french people aren't fat. why? because dinner starts around 5 and ends at 8. wolfing shit down faster than your body can take it makes you fat. calories isn't the issue, it's mastering your body's metabolism. not skipping breakfast because you're tired and late. not eating shitty food.

figure it out, it's not a fucking rubik's cube.

[Konkaver]

@uberscheisse "...not a fucking Rubik's cube." Favoritest line ever.

[uberscheisse]

@Konkaver you have my permission to use it at your leisure.

[ShatterEffectt]

@mintico calories don't make you fat... and your totally wrong about that my friend. north america and the UK are fat because the amount of exercise people are doing has continuously gone down, BAD fat intake has sky rocketed, and there are chemical additives in the foods people eat from the grocery store that are just plain horrible for you body. Sorry mate but you need to learn your shit before you start making statements.

[Drakaji]

@ShatterEffectt I'd beg to differ on that opinion. While exercise has gone down, the calorie count and type of food consumed has the greatest effect on your body. I know people who exercise religiously and still have a heavy body, but they don't eat well. Likewise, I know people who don't exercise much and hold a steady, low weight.

I live a relaxed life style mostly but I only weight around 130-135lbs at any given time because I eat frequently, but in small portions and eat the right foods.

[ShatterEffectt]

@Drakaji Funny your not taking into account both psychological and physiological reasons why someone who exercises is fat and why someone who doesn't isn't fat. It's incredibly common now a days for there to be issues with ones body that make them gain weight without any reasoning. Conversion disorders can cause you to manifest physical symptoms without having any physiological reasoning behind it. eating right + exercise may not be enough but if your fully healthy they will be.

[ShatterEffectt]

@Drakaji If you are burning more calories/fat than you take in, you will lose weight eventually because your body is being starved for energy and must start taking that energy from itself. air go if you eat badly you need only exercise a shit tonne and you will not be fat. you won't be healthy but you wont be fat. Stress also plays a big role as that can cause you to both lose weight and gain weight. Type of food consumed is not the major issue with obesity. It's the changed lifestyles.

[hmcomsat]

@mintico no its not people dont regularly eat at restaurants and that wouldnt be harmful to their health anyway its the fast food, the quick meals and the untimely eating and meal skipping along with the shitty quality of ingredients that is the non organic shit thats killing america.

[Tailback]

@hmcomsat Hydrogynating oils, the myth about real butter and lard being unhealthy, high fructose corn syrup, and meats pumped full of hormones and antibiotics.  Those are the things killing Americans. Our grandparents lived on eggs, butter, lard, bacon, cheese, homemade bread, and canned vegetables from their own gardens. They were healthier and not obese.

[ShatterEffectt]

@mintico yeah, restaurant kitchens have better equipment and have a full staff. Do you have a liquid nitrogen tank in your kitchen? i don't think so. How about a huge ass wood burning grill? yeah doubt it. There is also the fact that it's easier and gives you a break to go out and eat at a restaurant. Some things cannot be recreated in a home kitchen. The dining experience of a restaurant is really what you are paying for, profit margins for food at restaurants are LOW as hell.

[mintico]

and the pickol