The crass conviviality of the grass-fed meat when you cut through it, and as you put it in your mouth, the herbaciousness that hits your palate, it's almost as if you're eating seasonal greens salad really.
It started as mid to upper price wise but they've come to encompass every price point. So it's a weekly/monthly meal out with the option of having the more expensive cuts on a special occasion.
You can see the difference in ideology between these two. Nick is all about the best brings the best, whilst Richard is about the anything can be the best if its done the best way. You can give Richard any type of meat and he will do it justice, whilst Nick believes only certain types of meat can do justice.
That's absolutely not the ideology I see here. Richard uses ingredients of very very high quality, except has a different preference, which is one towards produce more local and ones that are more ethically sound to him. Corn-fed beef isn't a higher quality product, in fact it is much much cheaper than grassfed because you can slaughter the animal much quicker.
It's not very accurate though... most cows are fed grass, hay and feeds then the last few months before slaughter they're corn finished. Grain is like candy to cows they love it and it makes them fat, it can cause some gastrointestinal problems just like kids that eat too much sweets can feel sick, however in cows after a few weeks of high calorie foods like grain thier gut becomes accustomed to it and gastrointestinal symptoms usually clear up.
watching this video 6 years ago when it came out i thought it looked amazing and im now even more happy watching this 6 years later knowing im finally goingto london and can eat at hawksmoor
I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
Chef/owners, perfection on the tartare beef, I like 2 farm fresh raw eggs on mine with a side bowl of whole fat cottage cheese with a lot of fresh cracked black pepper on the cottage cheese, delicious combo
Richard Turner was so self confident and dominant, he couldn't find the inner power to say "spinalis dorsi" so he had to say "I love the rib cap!" cause he was afraid of getting a wtf look from him...
Joji Sulistyo most chefs make good money, if he owns the steakhouse which I'm guessing is very successful no doubt he'd be able to afford it. There's more blue collar millionaires than white collar
He's a consulting chef at about 5-6 different places and exec chef of a mini-empire while also owning a number of butchers and he writes cookbooks. He makes plenty ^^
True, it's not what he should be using but you do want an extra thin blade when cutting beef for a raw preparation so I can't say he's doing it wrong :D
Don't these guys know that American beef cattle are grass fed after they been weened then brought to a feed lot to fatten up before slaughter. Our cattle are a mixture of grass/grain.
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Nick when he dies = I want to be buried after 30 days. Need to be dry aged first.
Lmfao
pure gold comment
Gotta get a good maillard reaction so you can develop the slow roasted notes
John Wick 3 Awesome. lol
Hahahahahah
Nick the kinda guy to say that beef tartar is a bit overcooked
Tayta ROFL, Love It!!! LOL 😀
Tayta same
Tayta 😂😂
tartare*
Hahahahahahahahahaha..."I prefer my beef tartare a tad more rare."
If there ever was a vegan superhero, Nick would be the supervillain.
I believe the vegan would be the villain, trying to eat all the plants so the cows have nothing left to eat so no one could have beef.
Profoundly concussive flavors overwhelms the palate.
That guy is cooking with a $30,000 Audemar Piguet on his wrist.....wow
Some chefs do other stuffs too, like investments, restaurants arent always the main money maker
That was the first thing I noticed in the video haha
That just tells you that he's a pretentious git.
He also has a full shelf of books in his kitchen.
BeardedDanishViking Who’s more pretentious, the person who likes watches or a person who speaks condescendingly about him?
Wow did I just hear Nick say rib cap and not spinalis dorsi? This isn't Nick. This is a clone and Eater is holding him hostage.
Hungry By Nature haha I was waiting for the “spinalis dorsi”!
Wow...
He frequently makes that reference.
The crass conviviality of the grass-fed meat when you cut through it, and as you put it in your mouth, the herbaciousness that hits your palate, it's almost as if you're eating seasonal greens salad really.
Give this man a medal , I’m starving now
Editing and camera work heavily underappreciated, great work guys keep it up!
But, Nick, is this the quintessential platonic ideal ?
M A I L L A R D R E A C T I O N
Hawksmoor is by far one of the best steaks i've ever had, glad to see it make an appearance!
me too thanks
What is the pricing like? Is it somewhere you could go for a meal out every month or two, or is it a special occasion once a year thing?
It started as mid to upper price wise but they've come to encompass every price point. So it's a weekly/monthly meal out with the option of having the more expensive cuts on a special occasion.
Yeah it depends whether you're going for a special steak or a burger, it wouldn't be hard to spend a lot though.
Oh fair enough. It looks like one of those places where you'll be spending £100+ per person guaranteed.
Cmon guys he's not that bad what was he gonna say meat is "nice"? At least he doesn't say Maillard Reaction anymore.
He only didn't say maillard reaction because there wasn't one in this recipe.
Did you watch the video until the end?
Can we take a minute to talk about how beautiful that knife was
You can see the difference in ideology between these two. Nick is all about the best brings the best, whilst Richard is about the anything can be the best if its done the best way. You can give Richard any type of meat and he will do it justice, whilst Nick believes only certain types of meat can do justice.
What gave you that idea though? Always thought nick was a pretty genuine albeit eccentric guy, but he enjoys good food no matter the price.
That's absolutely not the ideology I see here. Richard uses ingredients of very very high quality, except has a different preference, which is one towards produce more local and ones that are more ethically sound to him. Corn-fed beef isn't a higher quality product, in fact it is much much cheaper than grassfed because you can slaughter the animal much quicker.
Given his past with white supremacy it doesn't surprise me to learn Nick only believes -certain- things can achieve greatness.
I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.
Am I the only one admiring the Damascus pattern on the chef's knife? Holy shit that's beautiful.
The Nick comments are truely amazing.
The medium cooked prime rib is the best looking beef I’ve saw 😍
I absolutely loved his explanation of feeding cows! I have never thought of it in those terms.
It's not very accurate though... most cows are fed grass, hay and feeds then the last few months before slaughter they're corn finished. Grain is like candy to cows they love it and it makes them fat, it can cause some gastrointestinal problems just like kids that eat too much sweets can feel sick, however in cows after a few weeks of high calorie foods like grain thier gut becomes accustomed to it and gastrointestinal symptoms usually clear up.
The tartare looks so good
The chef looks like an older version of the Unbox Therapy host.
I like how he in the end says he could go on and on, but he doesnt have any Arguments, just opinions. He clearly showed that before
I like the Meat Show. I don't care for Nick. Am alone feeling this way?
No, his whole demeanour seems disingenuous & his language is too contrived sometimes.
watching this video 6 years ago when it came out i thought it looked amazing and im now even more happy watching this 6 years later knowing im finally goingto london and can eat at hawksmoor
I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
I am going to try and make it, how you make it. Thank you for the recipe idea and stay safe and healthy
I've been to this place many times before, it's amazing.
Chef/owners, perfection on the tartare beef, I like 2 farm fresh raw eggs on mine with a side bowl of whole fat cottage cheese with a lot of fresh cracked black pepper on the cottage cheese, delicious combo
Richard Turner was so self confident and dominant, he couldn't find the inner power to say "spinalis dorsi" so he had to say "I love the rib cap!" cause he was afraid of getting a wtf look from him...
I'm surprised he didn't chin him, Solares is a self opinionated arse goblin.
It's funny how the owner looks at Nick. You know exactly what he is thinking....
That he's a ferry?
I want to try that tartare Korean style with sesame oil and sliced pears.
OMG so need to go to this please when next in London ( I live in Perth Australia)
Had a dry aged tartar at the Whalsebone in Ottawa. Was unbelievably fantastic!!!!
never tasted tartar and i wanna make this immediately
Very informative video, id like to go to that mans restaurant
OMG! Thin snack rye bread with paper thin sliced onion and a little bit of salt and pepper! To die for!
We raise grass fed here in the US. Best in the world
Nick and Lucas in the UK?
Please do a joint episode
Nick lovin that raw dog
Haven't started the video yet but I'll bet the word ethereal is used in this one
Raw ground beef on rye. With raw onions, butter, and lots of pepper. Yum!
That chef must be loaded, considering he's wearing a $35,000 watch.
Joji Sulistyo most chefs make good money, if he owns the steakhouse which I'm guessing is very successful no doubt he'd be able to afford it. There's more blue collar millionaires than white collar
He's a consulting chef at about 5-6 different places and exec chef of a mini-empire while also owning a number of butchers and he writes cookbooks. He makes plenty ^^
what watch is it?
It's a Audemars Piguet ROO chronograph in Rose Gold. It's not a limited or anything but still pricey nonetheless.
I thought it was a Hublot of sorts but the ROO does look very very similar. Hard work pays off I guess. :)
Uses a nakiri vegetable knife for meat, nice
True, it's not what he should be using but you do want an extra thin blade when cutting beef for a raw preparation so I can't say he's doing it wrong :D
Not even corn finished? He's a purist! I'm with Richard!
I love the gaminess of pure grass-fed beef, but I understand why people do corn at the last to remove some gaminess and add a little fat.
This looks amazing
what's in the other bowl?
Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.
True gentleman
I love the meat show!
That audemar is the platonic ideal
Free meal always good
3:30 That laugh tho.
Dry aged Kobe beef tartare 2 quail eggs olive oil and truffle I made in my home expensive but delicious
Disclaimer it might not be for everyone because normal beef tartare is made with a Less of a marble score so it is chewy
That guy looks like an actor from "Hostel"
well he is ex military
I love the fact that he uses a Japanese vegetable knife to chop his fillet. The ultimate middle finger to veggies 😋
I like how he said it doesn't need rest, but it deff rested enough before they were served the prime rib lol
Didn't even mention the sides..brah...those looked so good
What was that stuff in the bowl that they were eating the meat with? The one that looked like stuffed flan.
Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.
Steak and kidney pudding, bit of a weird thing to did steak in IMO.
classic British dish of mince on toast in this video
Are they dipping the roast beef in flan??
What was the name of the bottle of Juiced Anchovies?
Alexander Foghmar Anchovies
Fixed*
Cetara colatura di alici
Grazie!
Prego!
I think I read that grass-fed beef has omega-3 oils or something that corn-fed beef lacks.
What are those pudding like things on the side?
America, please take this guy back
Can anybody tell me what the side dishes are? What is the cone shapped food item?
He didn’t say Funky.....it’s a MIRACLE!!! Lol
omg this looks amazing
I really dont like this guy or this boring ass show...but somehow ive watched every episode....
I can relate to this
Same
Portia J I also hate this guy but still watch it
'Cos you're a loser of epic proportions?
We are here for the food lol
Nicks out of his depth here.
Hawksmoor are the pinnacle of beef experts and this guy is the phophet
Never had tartare. I need to figure out if anyone serves it in Minneapolis! Smoke on 👉💨
-Jonathan
Please let us know if anyone does. And enjoy. I am hoping to try steak tartare myself.
Here's an idea, you can make it's only about 5 ingredients.
anchovy mixed with dry-aged beef. sound good to me
Just went to London to have tartare 😃
Wow!
Nick needs to become more british again.
what is the thing to the left of the fries when they're eating the roast?
you're the man
What is the little "pie" they dig into, next to the fries?
dinein1970 Likely steak and kidney pudding. A British classic!
Give it a Google.
But I heard a lot of people in UK don't like anchovies?
Worchester sauce has anchovies i think. Maybe Roman legions introduced fish sauce to Britain.
Where i nick? I miss his videos.
Nice one
The Chef’s doppelgänger is actor Bob Hoskins!
What is the flan or poising looking dish on the bowl?
when you're too early to find unoriginal top comments
Beautiful roast indeed but I could live on that potato and gravy. 😳👍
I bet that if it wasn't because of the title, ppl would be arguing that it's not raw 😂
ycz04x02 no they wouldn't, tartare is supposed to be raw.
I'm early let me think of a joke
Nicks comentry
Don't these guys know that American beef cattle are grass fed after they been weened then brought to a feed lot to fatten up before slaughter. Our cattle are a mixture of grass/grain.
"We could probably bore the audience all night long".
No one is disputing this.
What kindof knife is the chef using?
It's a custom Nakiri (a Japanese style of vegetable knife that has an extra thin blade). His is probably from Blenheim Forge.
"Would you like a glass of manthuhfuqup?" I'm using that.
Bravo! 👏
What does he dunk it in? I need to know
nick has a beef with every host.
When he said "umami flavors" was he mocking Nick?
0:18 THAT GUYS WATCH THO!! THAT AP IS NICE
5 years from now this channel will only feature raw meat eating
So many people never heard of Tatar it seems or are way too sensitive regarding raw food
YES! Grass fed tastes a hundred times better than Corn fed!
Seriously, what is that anchovie thing the chef uses called? I don't hear what he's saying..
you can taste the charcoal like seriously
The Bunny Huggers should see this. 🤣