Is this NYC's Most Unique Prime Rib? 

Such a profound comment Cos this video hits you with those roasted notes.....

Why was it censored half way through the video tho?

@@justingeronimo I can´t stop thinking about it too.

It’s only the term “pastamania” that’s blurred out that was Hogan’s failed restaurant chain he had in the mid to late 90’s probably something to do with a copyright issue perhaps

My old head chef once told me "There used to be a lot more cocaine in the kitchen before red bull"

I know the length is ideal for viewers, but is bad for channel growth because the YT algorithm is retarded.

Audio seems fine to me

Yea there was weird robot voice going on. Glad I wasn’t just going insane lol.

Nick actually brought in more views than any of the other hosts.

I hope your steak was dry aged for 45 days. There's nothing ethereal about eating steak without the funky notes

@@primeribdemon4809 The crescendo of flavors profoundly hits palate.

You are cooking meat in a bath of water set at a specific temperature. They already seared the outside so they only need to cook it to raise the temperature of the meat internally to a certain level. We know that if the meat reaches a certain temperature in the middle, it is a certain level of being done. For for example, the temperature of medium rare beef is 130 to 135 degrees. So you cook the meat in that water bath at that temperature. By doing that, you greatly reduce the chances of overcooking it. The plastic wrap keeps it from getting waterlogged by the bath water.

@@bonsaitreehouse5534 thanks for replying and i know about sous vide and i cook sous vide every week. In this video, they said they cook it sea bath which is similar to sous vide. I am just not familiar with this method and not sure what they really said. I only heard "sea bath" which is around 3:15. Cheers!

It is called a Cvap "cook and hold oven".

CrazyGuy thanks. I thought sea bath. Haha

@@HalldorKGdoesn’t cvap acronym refer to hot water vapor being used to transfer the heat (as opposed to dry, very hot air in a classic oven)??