No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
http://www.wellpreserved.ca/how-to-make-wine-salt-recipe/I think I need to try this.
Did I read that first recipe correctly - reduce 1 bottle of wine down to 1 Tbsp? :<http://www.wellpreserved.ca/how-to-make-wine-salt-recipe/
If you make some I will absolutely volunteer to try it out for you.
Show-off. He may be able to cut the meat but did he cook it? I doubt it.
Unless the light is wrong, I would also say the meat is very well done. The large crevasses in the meat remind me of the burnt end I do when I cook a London broil as the "girls" like it well done and the "boys" like it medium rare.That is a "Tomahawk Steak" as they call them. Did anyone else notice the texture of the meat when being cut? It looked more like (very well done) baby back rib meat that had been cooked until it was ready to fall off the bone.
That seems to be way overcooked for a ribeye steak to me! He has another video where he is pulling out the bones from a ginormous rack o ribs and of course again they are completely free of any meat as he just twist and slides the bone out.