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@mattchooblink May 12, 2025 at 12:02 am Groovy is starting to see through the matrix š heās started his heroās journey
@Jorg_Dreidelstein May 12, 2025 at 12:46 am I agree Chef Andy, the spinalis is the best part. Wife likes it lean, so she gets the eye of rib. Spinalis (cap) for me.
@KanetsidohiKanotoush May 12, 2025 at 1:14 am I want it perfectly done twice please!Or thrice, until is completely cooked, thanks
@11DreamCatcher111 May 12, 2025 at 1:21 am ļ»æOk, so now I'll start my 18 month journey. Please do a BAIĆO DOIS . Brasilian dish. It's so fantastic
@unbearifiedbear1885 May 12, 2025 at 2:34 am There is nothing on earth more delicious looking than a properly cooked steak
@anthonymcintosh4243 May 12, 2025 at 3:18 am Why to modern chefs and restaurants feel they have to carve a steak before serving. Don't they supply knives and forks to customers?
@michaelgarman3750 May 12, 2025 at 3:37 am Spinalis is also my favorite part of the ribeye, so therefore the cow
@verrocay May 12, 2025 at 4:48 am Slight correction, try to pronounce "spinalis" as spin+alis (not like the first sound in gnochhi or new)
@monkeycake2612 May 12, 2025 at 5:12 am that's easily a MASSIVE ribeye, and as an average american, i will never see one that big in my entire life
@thcluky5547 May 12, 2025 at 6:01 am Im a stupid American and even I know that wasnāt half a centimeteršIām not falling for your tricksā¦
Comments
Groovy is starting to see through the matrix š heās started his heroās journey
What weight is that rib eye?
I agree Chef Andy, the spinalis is the best part. Wife likes it lean, so she gets the eye of rib. Spinalis (cap) for me.
marc spaniels
I want it perfectly done twice please!
Or thrice, until is completely cooked, thanks
ļ»æOk, so now I'll start my 18 month journey. Please do a BAIĆO DOIS . Brasilian dish. It's so fantastic
"half a centimeter". dude, thats almost two hahahah
Right…right…"two" ppl
Half a centimeter
There is nothing on earth more delicious looking than a properly cooked steak
Wait I thought the fat was the eye?? Cuz itās white
Why to modern chefs and restaurants feel they have to carve a steak before serving. Don't they supply knives and forks to customers?
ā¤ this cook! Very versatile
Spinalis is also my favorite part of the ribeye, so therefore the cow
"Around half a centremetre" as he cuts inch slices
The Man himself. Good work cuzz
Slight correction, try to pronounce "spinalis" as spin+alis (not like the first sound in gnochhi or new)
Aspens Laois Belarusās wtf ???
that's easily a MASSIVE ribeye, and as an average american, i will never see one that big in my entire life
Iām hungry now
Im a stupid American and even I know that wasnāt half a centimeteršIām not falling for your tricksā¦
Nah mate, feed it to the me
You give the best part to the dog? Dog must love yaš