So I guess I'm the only one from the south who wanted to see them fry a slice in a cast iron skillet and slap it on some bread with some spicy mustard?
How can you not love these guys? Either I’m a total food geek or just love easy humor... ok fine, it’s both. Love these guys. Fun episode and I learned something too 🤓👍😍
I’ve made mashed potatoes in a Hobart mixer that big. It was also my own recipe. So was the fried chicken, and I was only 17 cooking buffet at my uncles restaurant
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
I wondered that as well when it popped up on my homepage. I almost skipped it because it said season 1 so I assumed I had already seen it and had just forgotten it.
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits UA-cam. Here’s how to watch: trib.al/3pa4igE
I have a question. I've dry aged steaks for maybe a week or so. I dont trim them at that point because there is no black outer part. But if I do so for however long it takes for it to develop further. Do I have to trim the black part off. I've heard you do have to trim it. I built a sous vide machine and it works perfectly. Perfects steak everytime.
You may already know this, but here you go: That dark layer (pellicles) is edible, given there's no rot on it. It hardens around day 45, and its taste and smell become really pronounced and "funky" (like dry wood, beef stock and old cheese, IMO). It is usually trimmed and used in burgers or stock, so I'd see no problem if you cooked and untrimmed steak.
lmao brent: beer? i love it chap i totally would have taken you up on that offer how dare ben be doing anything other than thinking about his next beer while making food
Can totally tell these guys are East Coast. I moved from PA to AZ 17yrs ago and went to the store and asked about their different "baloney"(ies) and they looked at me stupid and said they don't know what it is. West Coast is Bologna only..... I miss home!
Myosin binds to actin at a binding site on the globular actin protein. Myosin has another binding site for ATP at which enzymatic activity hydrolyzes ATP to ADP, releasing an inorganic phosphate molecule and energy. ATP binding causes myosin to release actin, allowing actin and myosin to detach from each other.
I'm only a minute in, and this videos made me so happy!🤗 Beautiful!!! What a great life you guys live. Was there any unpleasant tastes whatsoever from the darkest of the dry aged? I see so many people say that it is just nasty left on a steak, but then how can it be so good, used in other applications? Excuse the ignorance. 🙏
My grandma made dry sausage one time i think she did that cause we were always getting stuff at old wisconsin outlet store when we were really little....
Probs don’t check the comments on old vids but... Please make The Dry Aged Bologna Burger! Dry aged bologna on a dry aged burger sounds so Fu@&%ng good! Has it been done?
PLease never stop making this series of these 2 guys.
These guys need their own.
These two dudes are the reason I'm subbed to this channel.
So here we are just over a year later.
Turns out Ben shaving his mustache was a sign of the end times.
The stache hath spoken.
I was about to write the same, the world just hasn't been the same ever since
OMG
You don't just say "dry age flavor", I need a gugas "mmmmmm oh my God that dry age flavor!" Lol
👍
Young Slap 👍👍
Guga and Angel make meat look sooooooooo good
The got the vocabulary
Fr
No, you definitely need Ninja for this.
its DEEEEEEEEEEEEEEEEEEELicious bro.
Guys...no need for charcuterie. Make a fried bologna sandwich. I bet it would move!
We need outtakes from this series, i imagine they're hilarious.
These guys are funnier than a lot of people who have comedy shows and podcasts.
Sunny has impeccable taste in death metal.
She likes her meat Dismembered.
So I guess I'm the only one from the south who wanted to see them fry a slice in a cast iron skillet and slap it on some bread with some spicy mustard?
Nah and they also didnt smoke it. Muh sadness.
@@valcan321 exactly!
That was my exact thought at the end of the video. I'm all, "Now fry those slices."
...And now I want a fried bologna sandwich.
@@andrewweninger1059 Newfie Steak?
Spicy whole grain mustard and good homemade mayonnaise on some crusty sourdough
When she ask you what that thang do 5:27
and were done
Aaaand we’re done
Wanna taste my dry aged bologna?
Lmfaooo!
You guys are the only reason I watch eater. You are awesome!
Bens stasche is gone! Lost to
us forever. I declare a month of mourning is in order!
Stephanie Janiczek’s Smuggler’s Cantina We already got one planned, it’s called no shave movember
Johan Ottoson Oh I know about that. Huge Vince Flynn fan here
It's already been about a month since he shaved it.
Wutsizface so?
@@stephaniejaniczekssmugglerscan so... we've already been mourning for a month.
A charcuterie master wearing a Dismember T-shirt! *perfection* \m/ \m/
She must get something else out of butchering huh
these guys make such a cute couple... glad they're living their best life
How can you not love these guys? Either I’m a total food geek or just love easy humor... ok fine, it’s both. Love these guys. Fun episode and I learned something too 🤓👍😍
7:32 - I wonder what her favorite Dismember song is.
I'll bet at least once a month she gets down with an overflowing stream.
These just keep getting better and I love the guest appearances lol
Get yourself a "Fancy Picknick Goth GF"
I think I´m in LOVE
We all are
Man that board was on point. Even when she takes it easy it's crazy well done
It's so beautiful too
Her taste in music is top tier
5:36 I bet that isn't the first time he's had to say that 😂
Every metalhead: Look she's wearing a dismember shirt.
Everyone else:
Me just playing Minecraft:
Zombies: 0:44
Cant unhear
If u hear closely their ooooo matches with the drum beat
Sunny Sanchez: Meat Hook butcher, charcuterie/cheese master, AND death metal connoisseur!
These guys remind me of my high school baseball coaches. They were hilarious and awesome coaches/teachers.
The best food duo ever
Hahah stoked. Made Ben laugh. Cheers for the vids lads, much love xo
Often times science asks "can I" without stopping to consider "should I."
Preach!
I like the chemistry between these two!
After spending some time in Germany I've aquired a new appreciation for bologna in all it's forms
Except its from italy and bologna is the city where it came from
The Dismember t-shirt just makes this all so much better
Miss these guys. They haven’t put out any new videos in almost 2 years.
Bologna is the most underrated meat.
I’ve made mashed potatoes in a Hobart mixer that big. It was also my own recipe. So was the fried chicken, and I was only 17 cooking buffet at my uncles restaurant
Of course you can. The thumbnail of this video perfectly captures the core themes of this series.
Charcuterie board as adult Lunchable...perfect! Does that mean my glass of wine is a Capri Sun? Oh yeah!
Never substitute caprisun >:(
Every night, before I go to sleep, I say a little prayer in thr hopes of seeing the return of the glorious Stash.
Can you guys make dry-aged Lebanon bologna next?
The second I saw this I thought of lebanon bologna
Sweet Lebanon bologna especially!
@@Korium84 yeah, me to too. The thumbnail looked liked Lebanon bologna I was drooling.
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
im from illinois and a breakfast favorite of mine is fried bologna sandwiches
topped with sliced cheese and a fried egg.
I just noticed something..
Did they upload this on Season 1 playlist instead of Season 6? 😅
I wondered that as well when it popped up on my homepage. I almost skipped it because it said season 1 so I assumed I had already seen it and had just forgotten it.
They've done that for a couple vids iirc.
Favourite show on all of UA-cam 👍
Dismember? looking forward to the gigs nexst year
I’ve always wondered what John Cleese without a mustache look like. Thanks Ben!
It’s so satisfying to watch them cut meat
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits UA-cam. Here’s how to watch: trib.al/3pa4igE
Eater ur supposed to remove any black from ur meat. Enjoy the long term effects.
I have a question. I've dry aged steaks for maybe a week or so. I dont trim them at that point because there is no black outer part. But if I do so for however long it takes for it to develop further. Do I have to trim the black part off. I've heard you do have to trim it. I built a sous vide machine and it works perfectly. Perfects steak everytime.
You may already know this, but here you go: That dark layer (pellicles) is edible, given there's no rot on it. It hardens around day 45, and its taste and smell become really pronounced and "funky" (like dry wood, beef stock and old cheese, IMO). It is usually trimmed and used in burgers or stock, so I'd see no problem if you cooked and untrimmed steak.
Next time, do the same thing but BBQ smoke it, BBQ dry aged bologna sounds AMAZING
Love this series
I love the videos, you guys do alot of really cool stuff.
lmao brent: beer? i love it chap i totally would have taken you up on that offer how dare ben be doing anything other than thinking about his next beer while making food
0:44 was that the minecraft zombie
Can totally tell these guys are East Coast. I moved from PA to AZ 17yrs ago and went to the store and asked about their different "baloney"(ies) and they looked at me stupid and said they don't know what it is. West Coast is Bologna only..... I miss home!
One of my favourite parts was you guys reading through all the top comments I did from last video.
Myosin binds to actin at a binding site on the globular actin protein. Myosin has another binding site for ATP at which enzymatic activity hydrolyzes ATP to ADP, releasing an inorganic phosphate molecule and energy. ATP binding causes myosin to release actin, allowing actin and myosin to detach from each other.
Ben without a mustache looks like Karl Pilkington from An Idiot Abroad.
i can never unsee that now thanks bud 😂
The Editor/Director/Producer has got a good name 😏😏
I'd totally buy this, but I feel like Dry Aged Steak Pellicle Jerky would go viral.
No one:
Absolutley no one:
Literally no one on this whole Planet:
Americans: Spells Bologna Bologni
I wish you would made a fried bologna sandwich! That would've been awesome!
When you’re alone on the 11th day of quarantine
5:28
I'm only a minute in, and this videos made me so happy!🤗
Beautiful!!!
What a great life you guys live.
Was there any unpleasant tastes whatsoever from the darkest of the dry aged?
I see so many people say that it is just nasty left on a steak, but then how can it be so good, used in other applications?
Excuse the ignorance. 🙏
Literally just finished a chicken dinner . . . somehow I'm now hungry and salivating.
God damn it.
Man do i love this show!
She's wearing a Dismember shirt, awesome!
Do you guys ever give out the recipe for the bologna? I'd love to make this at home myself!
My 2 favorite homers
0:43 sounded like zombies from minecraft
Just when I thought this episode couldn't get any better, a cool chick with a Dismember Shirt walks in.
Wow! I gotta make this at home!
Love you guys! So cool! I’m a fan I love bologna!
I'm a meat cutter and I aproved this show.
Hi guys.
A question?
The casing simulates this being a smoked sausage.
Why not just "smoke this sausage"?
Dry aged smoked balogna mmmmmmmmm
Absolutely enjoy this show 💪
I want a charcuterie board so bad right now....
love the face off reference lads 👌🏼
Southerners: I wanna fry it and put it on a sandwich
Been a while since I've seen a Dismember shirt. That's killer!!
So glad to see Ben is a Y member!
My grandma made dry sausage one time i think she did that cause we were always getting stuff at old wisconsin outlet store when we were really little....
Do you know where the meats were kept and smoked in a house before there was the sausage company is that like the farmer cheese your aunt buys
She always got us old wisconsin oscar meyer or spam
Ben looks weird without his stache. Grow it back!
He looks sad without it, right?!
Omg that's what it is
you are so right
Haha i was wondering why he looked so sad and swollen, but the missing mustasche explains everything
Very different, I look forward in trying this passing by the shop.
A butcher in a Dismember shirt. That's pretty brutal.
Probs don’t check the comments on old vids but... Please make The Dry Aged Bologna Burger! Dry aged bologna on a dry aged burger sounds so Fu@&%ng good! Has it been done?
This is awesome.
I was hoping for a sweet Lebanon bologna. That would definitely be up these guys smokey meaty alley.
Not sure if that's Sunny's mindfuck or facepalm face when they said "adult lunchables"
5:28 I'm... uncomfortable
Brandon Scheepers “when she asks you what that thang do”
I watch this channel just for prime time
Wow that board !
I love Sunny Sanchez's Dismember t-shirt. Love me some death metal ladies!
Oh man, I was really hoping you would smoke it. Maybe next time.
Dry aged steak got a distinct aroma( or funkiness, depends on who you ask). I think smoking would get in the way of such flavor.
Just excellent!
I love her shirt
"Break your sausage" Dudes... 😂🤣😂🤣
i agree it needs a guga MMMMMmMmMmmmmMmMmmM that dry age flavor omg so good so juicy so tender
DISMEMBER SHIRT 🤘🤘🤘 great video too!
Awesome, would like to see how you clean the big grinder. Does it come apart?
I always say it in my head "bal-ongna
Instead of Sous Vide, can you smoke it around 200 degrees for a few hours until it reached 160 internal instead?
Notice how covid-19 came around after Ben shaved his mustache? Yeah, thanks Ben, very cool.
This is the funnest vid. 👍🏼