I am amazed at the extensive use of what, in the US, are considered and classified as DRYWALL KNIVES, for food preparation. I personally own a 3 inch, an 8 inch, and a 12 inch, with which I have spread and smoothed a lot of mud.
I have noticed that most, if not all, the whole muscle beef in these videos would NOT grade as SELECT, much less CHOICE or PRIME in the US. Intramuscular fat is scant to non-existent. I envision some fairly tough and relatively flavorless servings. Seasonings and added fat might help, but I see very little of that. They do serve it up on the RARE side, so that might help the palatability. Case in point: At 30:10, the rib section being cut up is virtually devoid of intramuscular fat. Judging from the size and appearance, my guess is that this is from some ten year old bull that hasn't tasted a single kernel of grain in the last eighteen months.
In this video, best European food, with 350 different types of food, but it would be nice to know what country they are representing ,as it looks all the same to me burgers, beef,chicken, kebobs,it's all about the same stuff.
Very good 💯💯
Greetings from Redondo Beach 🇺🇸🇺🇸Wonderful food tour video. Looks delicious 👌👌
eyecaremedicine115.blogspot.com/2024/10/blog-post.html
I am amazed at the extensive use of what, in the US, are considered and classified as DRYWALL KNIVES, for food preparation. I personally own a 3 inch, an 8 inch, and a 12 inch, with which I have spread and smoothed a lot of mud.
😊😊😊😊😊😊 delicious 😊
eyecaremedicine115.blogspot.com/2024/10/blog-post.html
🇧🇷❤
39:34 Apparently, brassieres are not common in Italy.
سلام عليكم جميل جدا ❤️ بتوفيق أن شاء الله
I have noticed that most, if not all, the whole muscle beef in these videos would NOT grade as SELECT, much less CHOICE or PRIME in the US. Intramuscular fat is scant to non-existent. I envision some fairly tough and relatively flavorless servings. Seasonings and added fat might help, but I see very little of that. They do serve it up on the RARE side, so that might help the palatability. Case in point: At 30:10, the rib section being cut up is virtually devoid of intramuscular fat. Judging from the size and appearance, my guess is that this is from some ten year old bull that hasn't tasted a single kernel of grain in the last eighteen months.
Chianina breed is very lean but has great flavor nonetheless. It's the top choice for bistecca alla fiorentina.
In this video, best European food, with 350 different types of food, but it would be nice to know what country they are representing ,as it looks all the same to me burgers, beef,chicken, kebobs,it's all about the same stuff.