Chef Carlo Mirarchi Is Aging Pork. It’s Weird and It’s Awesome
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- Опубліковано 4 жов 2024
- In this episode of Tasting Notes, Chef Carlo Mirarchi of Blanca in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello how to grill a cut of aged pork and garnish it with tardivo.
Then Cappiello selects a Poulsard red wine from Domaine de la Tournelle in Jura, an area known for wines that can be-in his words-a little bit strange. He pours a bottle of Pulsard, a light-bodied red wine which is an easy transition for anyone who enjoys Pinot Noir. The wine’s tannins help balance out the fattiness of the pork.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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Simplicity is the ultimate sophistication.
+bigguycancook you're damned right.
+bigguycancook Indeed. Nicely put.
+Eric Pratt The editor of this video got hypertension just from working on it.
One of my favorite Leonardo Da Vinci quotes as well!
Damn this show is good
That actually looks really delicious. I have to say fine dining appeals to me just because its interesting combination, not because it is particularlly delicious. That looks great
the shot at 1:47 - poetry.
That looks great. Never had or actually never new any restaurants or butcher shops that ages pork
In Germany this has really been growing the past five years, but here it is usually aged for closer to 6 weeks
Excellent series of clips, more please.
Hey buddy , first of all wanted to say that I really enjoy the content that you put out so thank you for that.
I wanted to ask you about the wines that you feature on some of these episodes and wanted to know where can we get some of these wines?
Is there a particular website that I can use?
I’m an avid wine drinker and look for quality ones that are under the radar and it seems like you serve a lot of that
Also if it’s not too much trouble can you list your top five or 10 wines that you like that are $50 or lower.
Salute !
They call my Chefkarllo I love this and support you
That looks like quite a remarkably red wine...I wonder what the varieties are that made it?
Ploussard
Chef Carlo Mirarchi kinda looks like Taika Waititi
its always "the wine cuts through the fat" it's always the same with pairings...
Chef pulled a veg out of Star Trek episode
this can be done at home, buy a fridge and install a fan in it.
Not true many people do it at home
Where do you get soy salt? I can't find it anywhere...
They probably run good quality soy sauce in a dehydrator.
Andrew Tozier you comment on every Carlos video lmao
totally gonna start aging some pork
Absolutely! And he cooked that to perfection right?
the background music is just too annoying
Couldn't get through the whole video,host is way too douchy
It's not nice to call someone aging pork.
I know the importance of properly seasoned meat. That is over salted. I guess I will be declared wrong since the "professionals" say otherwise.