It's the real deal though. Jamon iberico de belotta pata negra has such a deeply nutty and complex flavour from the pigs foraging wild herbs and acorns. Their diet also makes them rich in mono-unsaturated fatty acids and HDL cholesterol (the good one) such that they've been called olive trees on legs. It's one of the finest food products on the planet.
I dig how this guy enjoyed even the cheaper things even as an enthusiast. That’s one of the best parts about this video. Makes you appreciate what you have, but also what you may be able to afford.
Btw, all the prices but the one of prosciutto A (looked cheap) seemed ridiculously high to me. Could have tried those: blog.al.com/bargain-mom/2012/11/ham_price_per_pound_round-up_n.html or some really cheap emulsified Wieners ;)
MCMaterac the pigs that are used fo rthe expensive one are allowed to roam wild in a forest for up to 5 years before they are slaughtered. the ones for the less expensive one were farm raised, hormone injected and forced to eat high fat foods in a tiny pin..... and slaughtered around 1 year of age.
Its surprising how much an animals life will effect the meat from it, how happy it was and the food it ate are huge factors to the flavours and texture
It's easier than you would think if you are given samples of meat and told how the animal lived. Once you know what flavors that effects, you can tell.
@@lobsterbark Also by the look. Even fat through the meat sort of tree like texture and the color (darker color) will show if an animal was raised quickly or had time to grow and hat good food. This counts for cows, pigs and e en chicken. Good chicken have yellow fat and darker meat and taste 10 times better.
+4man101 That's actually a bad sign, Cheaper hams to make sure production is quicker tend to use ham Aroma to create that lovely smell, rather then having it smoke/cure for 3 days (as this is obviously expensive and costs a lot of space). (Don't get me wrong, as someone with a tyramine allergy, (Tyramine forms when things cure/smoke long) this is amazing for me, it means I can eat ham where I usually can't)
4man101 reminds me of biology class where we could take a "whiff" of ammonia... I didn't know what that meant so inliterally inhaled that, woke up hours later in the nurses office
I love how he explains the differences without going elitist over the cheaper counterparts, understanding the time and place for cheap and expensive produce.
I like how he recognizes that clearly one tastes better or is of better quality, but that doesn't mean that the lesser quality ham isn't good for other reasons. He reiterates that it actually still tastes good just maybe not as good. I think he was realistically modest, great job!
I mean even if it is cheaper a lot of people buy it so unless it is the cheapest on the market, I think it still tastes good, it's just that the normal non-meat expert person isn't used to those high-quality variants and likes the cheaper ones cuz not everyone has a lot of money to spend on the best meat if the difference in taste isn't that big.
I think it's because he recognizes that they all have their place. Like, if you're trying to make a sandwich for lunch and you want it to be reasonably filling then you wouldn't just pile like 8 ounces of super expensive meat in it and eat it with tomatoes, spread and bread - cause it literally would be a waste. As it would be to eat like a ton of the super expensive cured meat in one sitting.
6 лет назад
Me too he was fair and perspective, what would be nice is for the money evaluation
good comment. it is small things like this that have a huge impact on me wether i just watch a video or actually start "taking part" which changes the experience by 180°
I like how he's really not even that negative to the cheap stuff. Like, he admits there's a time and a place for pricey, quality meat, and that the cheaper, mass-produced stuff isn't necessarily a bad thing
Yeah, there is a worry with these videos that they can be elitist, but this guy wasn't even negative about the cheap stuff, just said why the expensive stuff was better
Sure, between the really high and low end stuff, but the segments where he was comparing two more comparable products like the hot dogs and hams were more interesting.
The explanation is where it's at though. He does not denigrate or look down upon the cheaper products. He simply explains why they are what they are and even enjoys some of them. Unpretentious and knowledgeable.
Meat glue is pretty common in grocery store meat, so is salmonella and e coli. It creeps me out thinking about what the masses put in their mouth. We have a local fast food place that serves a plate of pink slime with bbq sauce on it, you would not believe how busy it is, just looking at it makes me want to throw up.
Seems like a great guy. He can obviously tell at first sight which meats are of poorer quality but he still tries to be positive with both. Really great informative video.
I think he just realises that everything has a time and place. You don't need to go out and buy the $120/lb ham just because your mate is coming over for lunch, a cheaper option would suit better and still taste great. He alludes to that with the bologna too and how the cheap one is great for hangovers.
These experts are classy to the core, they don't disparage the lesser but amplify the superior. Both will fill your stomach one will have more attention and care going in to it. Great video
Both will fill your stomach yes, I'm just afraid that we don't yet know the health risks with all these mass produced chemically enhanced foods. Hope I'm wrong tho :D
I like that he wasn't snobby about always picking the more expensive meats and sees there is a time and place for the cheap cuts. Interesting to learn the reason why some of these meats are so expensive.
"I think this one is more expensive, but you know I could always be wrong and probably actually am wrong." *is completely correct* "I suppose I didn't do too bad. I mean I could have done better, but that goes to show my limited knowledge."
Only a fool assumes he knows everything - even true experts are always on the lookout to learn more. Anyone who says they're always right shouldn't be trusted
I would say this guy is equally skilled. He just needs to be as confident about it as the cheese girl was. She was always just like "this one is better". No hedging of bets.
no no, he tasted jamon. if you are kind of a meat lover you can easily distinguish "prosciutto" from jamon, and on the jamon side you can easily distinguish between black and pink ones, and between grain fed and acorn. those who feed on acorn are actually roaming free in the field. Also you can distinguish from the left and right leg of the pig (usually u look at the nail when buying), being the left more expensive, since this race of pigs tend to lay on their left side, thus mixing the fat with the meat.
Well, the taste of the Jamon Iberico comes from its life cycle, especially the 'Bellota', which lives primarily on acorn, residing in huge forests. Therefore, it would be a shame if he didnt.
@@TheJamonLance la parte de que vale más el lado izquierdo que el derecho no lo sabia XD nunca te acostaras sin saber algo nuevo, ademas de que en las cestas de navidad siempre nos cuelan el lado derecho
Were the other ones cheap, tho? Definitely not cheap by Polish standards. E.g., I rarely eat salami, but I bought a fuet recently (edible casing covered in a noble mold) at ~3.5usd / lb. I'd say those are cheap: blog.al.com/bargain-mom/2012/11/ham_price_per_pound_round-up_n.html I'd say only prosciutto prices looked right to me although that $11 one looked really cheap.
@@MCMaterac I agree that some of these meats are over priced but they are for good reason usually. I'm quiet happy buying packaged deli meats but once in a while we get something alil more special but never lasts as long in the fridge 😂😂. Being part Hungarian I have a massive love for Hungarian meats especially salami and sausages it's a lil bit pricey especially since not alot of Hungarian food shops are in london. But when u can find good meat I say don't compromise always get the best quality for the best price. I used to ear cheap trying steak for years till I started buying ribeye, it costs more but I enjoy my meal more and enjoying cooking it. Sorry to go on but I just love meat from europe.
I'm definitely for the "best quality for the best price", although for those prices of the "cheap" delis I have what I consider real treats ;) I was pretty surprised by the salami in collagen casing with the rice flour "mold" costing as much and by few other things in the video. The only thing here that really spoke to me was Jamon Iberico de bellota - it's amazing taste-wise. Few other Spanish hams are great too. I dunno what I ham exactly was I served in Madrid's Museo del Jamon as tapa, but it was really good and costed nothing extra (to a beer) ;) I haven't tried ribeye. I might when I find one, maybe abroad. I usually cook antrykot or rostbef (en.wikipedia.org/wiki/Cut_of_beef#Polish_cuts) which seem to be similar cuts, although I buy them relatively cheaply from supermarkets. I'm happy to enjoy them at ~40PLN/kg (~4GBP/lb). I went for pricier cuts few times (cooked by me or at a restaurant) and they were softer, but to me not much different otherwise. I think I've tried a Hungarian sausage only in Lecsó when I was in Budapest, so I can't say much on it, but I liked Hungarian cuisine. Btw, I made a creme fraiche yesterday (a glass of 30% cream + 2 spoons of buttermilk left for 24h) that I mixed with garlic and then I recalled Lángos, so I made them with that creme fraiche and grated cheese for dinner. Üdvözlettel!
Daffney Lee thats what you call observation, which is definitely a form of knowledge since everyone thinks its obvious but dont realize that its important to acknowledge something so simple.
Please make more of these. I love hearing experts break down all of the science and production processes that go into these foods, in addition to being able to actually see all of the differences they explain. Great series!
As my first episode in this series i was very surprised. I was expecting a lot of snobbery, and while there was some, it was very clear that this man just loves good meat regardless of the price tag. Very humble
From what I remember, I think most of the people who do this episodes aren't that snobby, obviously a little because it's their job haha but they just like food
I agree, and in some episodes they find the cheaper option is still decent and say "at this price? good deal". It's really great to see non-snobby advice.
I knew right away which one was going to be more expensive for all of them, but the expert can actually explain WHY it's more expensive and what specifically to look for. Like, I knew the hot dog with the casing was going to cost more, but I didn't know what difference the casing actually makes.
I'd wager that really applies to all of these "guess the more expensive one" videos. It's not about getting it right; it's more about explaining why it's right.
Idk Everytime I buy hotdog I usually peel of the casing n throw it away. I never think it could be eaten as it kinda looks like plastic to me. what is the casing made of exactly for the cheap casing n the expensive one?
nodnoc really? To me he did, he spat out 2 of the product and said he wouldnt take another bite of that. I mean you can hardly have a worst review of a food.
Sora which is why I said hardly, only way you can do worst is making comparisons like "ew this tastes like a baby's regurgitation" But in my opinion spit it and say "I wouldnt eat another bite of that" is just a bit more polite version of the same comment
It's sad to say it, but most of cheap so-called "ham" you can buy in any supermarket actually don't smell like ham, they are quite tasteless and watery. Some are closer to a thick tissue of reconstituted meat consisting of carcass scrapes and bones junks melted together colored in pink and dipped in an ultra dyed ham juice.
Wow, this was a great video. I like that he was appreciative of the elite level stuff, but not dismissive of what one could realistically afford (and even quite complimentary a lot of the time). That prosciutto though... I'd spend $5 to try a slice, but no, I can't afford to buy enough to warrant ever getting a taste. anyone want to go splitsies?
Pigs are intelligent and affectionate like dogs. Please see them being boiled alive to understand our anger. Would you be ok with dogs being boiled alive like that ? You are paying for these atrocities to happen everyday. twitter.com/IntAnimalRights/status/1009129074709684225?s=19
The more expensive product is not even prosciutto, it's *jamón ibérico de bellota*. A cured ham made from black pigs of the Iberian breed which are exclusively acorn fed and . No similarity to its Italian counterpart, prosciutto, which is industrially mass produced from standard pink pig's meat.
I too am a vegetarian but at times (most of the time) I’ll tear into a piece of meat like you wouldn’t believe. It’s a severe case of carnivore that takes over me. I need rehab!
I love that Eli puts his career on the line to recognize the jamón. I have a lot of experience with jamón and I agree with him. The first one is good to make bocadillos or sandwiches, or to put on pizza, for example. I would never use better jamón to do that. On special occasions, like Christmas, I eat real jamón and it is a whole different thing. The mouth feel that he mention is very real.
He did a lot of really cute, normal guy things like little shrugs and stuff at the end of segments where you can tell hes a normal guy that isnt used to being on camera
He didn't say it in so many words but it _sounds_ like there's in-between options, if you want something fancy but don't want to break the bank. The super expensive one is probably for m/billionaires showing off or really special events like galas.
The Bon Appétit series It's Alive did a sausage making episode with him. It's a great video and an even better series. ruclips.net/video/BHD3uqfbcRQ/видео.html&index=16&list=PLKtIunYVkv_S7LqWqRuGw1oz-1zG3dIL4
It would be interesting to see an professional chef cook the cheap meat and an amateur cook the exspensive one and see which one is better, and/or if they can tell which one is the cheap one
I'm not an expert (but I do know I bit about cooking), and I can tell you that good quality meat is probably one of the hardest things to fake. A good piece of meat can be cooked with almost nothing else and taste great, a poor quality meat to be hidden with extra ingredients if you want it to taste ok.
Tbh I'd like to see one of these videos where they get to their guess faster. Like this guy basically had the ability to determine his guess on the salamis before even tasting or smelling them
I especially like the experts. They give good reviews on both the cheap and the expensive products. It is nice to see that they are not snobs and they would actually recommend the cheap products in some uses.
I worked in a high end European deli for a while and I can tell you the difference in quality is apparent just from the initial look of the product. If you haven't tried Jamon Iberico de Belotta aka "Pata Negra" (the last super expensive cured ham) you need to at least once in your life experience the unique flavour of this meat. The pigs are raised with incredible care and subsist on a diet of almost only acorns. It's just a great and interesting experience.
tried, was disapointed, either the owner pulled a fast one on me or it was "tainted" beccause the culatello that costed 30€ less tasted almost as good.
You realize Europe is neither a country nor does it have a common culture, right? It's that part of the world between the Atlantic and the Ural, the Polar Circle and Africa. But these probably won't ring a bell, since you are American.
Aaron Gretsinger sure the e.u is a thing but, it does not have a common culture at all, you should travel around and then you’ll know, Spain and France don’t have common culture, ireland and Lithuania doesn’t have a common culture etc.
On the last comparison involving iberico de Bellota ham: you can immediately notice the white spots on the ham, which are tyrosine crystals (salt). They are a telltale of a HIGH QUALITY, slow curing process.
Remember kids, it's not a _real_ YT video about Italian food until there's a comment saying: "this Italian food made by Italians is wrong because it's not the way _my_ local deli/mamma does it, might as well eat that American BS that came out of a can."
I thought that too. I'm not denigrating his expertise but, honestly, I could tell by looking which was the more expensive on most of them. I mean, we got a lot of good info but if he can't tell the difference between a $4 piece of meat and a $114 piece of meat, he needs to go back to elementary school!
Miguel Padilla Sliced, yes. But have you seen a whole leg of Iberico ham compared to a whole leg of proscuitto or country ham? Most that don't know would think that the Iberico looks all shrivelled and dried past prime as opposed to a fat leg of proscuitto. Side by side the former doesn't look as attractive as the latter but sliced up.... As you said, 'sexy" indeed.
This dude and the cheese lady would throw killer dinner parties
Love dinner parties
Literally killer since they kill animals for their taste pleasure.
@@keeszeldenproducts Not for taste pleasure. For vigor.
Boring dinner parties, where they spend hours talking about ham and cheese
@@keeszeldenproducts I found the vegan
Eli: *smells meat*
Also Eli: oh yes this cow had anxiety
Lotta ham coming from cows in your neck of the woods
Derry Beausang that’s not how that comment works
It probably did if it was producing ham.
Ham... cow...
lmfao
This dude, the cheese expert, and the wine expert should have a wine night together
don't forget to invite the whiskey expert too!!!
And cheese
unjohnnycal And the knife expert for some family friendly murder! :D
Sara Chara’s kawaii little sister I-
And have threesome
When I eat meat: *Dang,* *this* *is* *good!*
When Elias Cairo eat meat: *Wow,* *I* *can* *really* *taste* *that* *this* *ham* *was* *once* *running* *with* *his* *brothers* *and* *sisters* *in* *a* *field!*
I've never seen a bunch of hams running in a field tho, would be fun
Never seen pigs running in a field lol
I actualy tought he didn’t say this but now I just saw the part where he says it
@@dobrecosmin7119 timestamp?
It's the real deal though. Jamon iberico de belotta pata negra has such a deeply nutty and complex flavour from the pigs foraging wild herbs and acorns. Their diet also makes them rich in mono-unsaturated fatty acids and HDL cholesterol (the good one) such that they've been called olive trees on legs. It's one of the finest food products on the planet.
Can we talk about how each episode some talented individual does amazing drawings on the blackboard. Idk why i found it so satisfying.
they literally did an episode featuring the artist
@@Spike-hl2mw I know but i just wanted to acknowledge her work.
Yuqi is queen
@@vampydonna Innit (ฅ>ω
I LOVE THE BLACKBOARD DRAWINGSSSS, go look at the salt one and the bread one
My mom: "What is our Salami doing in the trashcan"
Me: "It didn't pass the test, it had to go"
you know I really would like but it has 69 likes and im not a monster
@@direace1711 somebody else was a Monster.
@@AmadisLFE wth are you even saying 🤦🤷
@@direace1711lol meant u
@@chimchim7713 u clearly are fun at parties
I dig how this guy enjoyed even the cheaper things even as an enthusiast. That’s one of the best parts about this video. Makes you appreciate what you have, but also what you may be able to afford.
Wasn't a fan of the mortadela.
Btw, all the prices but the one of prosciutto A (looked cheap) seemed ridiculously high to me. Could have tried those: blog.al.com/bargain-mom/2012/11/ham_price_per_pound_round-up_n.html or some really cheap emulsified Wieners ;)
He was really nice! maybe because he makes his own so he understands coast vs quality.
MCMaterac
the pigs that are used fo rthe expensive one are allowed to roam wild in a forest for up to 5 years before they are slaughtered. the ones for the less expensive one were farm raised, hormone injected and forced to eat high fat foods in a tiny pin..... and slaughtered around 1 year of age.
That Creepy Family, You're right.
this man can determine an animals life based on what it tastes like
Its surprising how much an animals life will effect the meat from it, how happy it was and the food it ate are huge factors to the flavours and texture
Which is why I live a miserable life. So I don't taste as good to predators.
@@Gruvmpy affect*
It's easier than you would think if you are given samples of meat and told how the animal lived. Once you know what flavors that effects, you can tell.
@@lobsterbark Also by the look. Even fat through the meat sort of tree like texture and the color (darker color) will show if an animal was raised quickly or had time to grow and hat good food. This counts for cows, pigs and e en chicken. Good chicken have yellow fat and darker meat and taste 10 times better.
4:43
"going to give it a nice smell"
**take a long smell of the ham**
"Mmm, smells like ham"
Died.
+4man101 That's actually a bad sign, Cheaper hams to make sure production is quicker tend to use ham Aroma to create that lovely smell, rather then having it smoke/cure for 3 days (as this is obviously expensive and costs a lot of space).
(Don't get me wrong, as someone with a tyramine allergy, (Tyramine forms when things cure/smoke long) this is amazing for me, it means I can eat ham where I usually can't)
Mmm steamed ham
4man101 reminds me of biology class where we could take a "whiff" of ammonia... I didn't know what that meant so inliterally inhaled that, woke up hours later in the nurses office
came to the comments to see if anyone heard that. lmao
I love how he explains the differences without going elitist over the cheaper counterparts, understanding the time and place for cheap and expensive produce.
I don't know about anyone else but I've had fancy bologna and still prefer the dirt cheap processed kind.
I think its cuz he actually makes them and is really experienced with ALL kinds of meat. Cheap and expensive.
@@notgray88 oh I definitely agree
yee for sure
@@notgray88 yeah I mean that's what we're used to, it's the childhood memories. Fancier product is much more of an acquired taste to be able to
I like how he recognizes that clearly one tastes better or is of better quality, but that doesn't mean that the lesser quality ham isn't good for other reasons. He reiterates that it actually still tastes good just maybe not as good. I think he was realistically modest, great job!
I mean even if it is cheaper a lot of people buy it so unless it is the cheapest on the market, I think it still tastes good, it's just that the normal non-meat expert person isn't used to those high-quality variants and likes the cheaper ones cuz not everyone has a lot of money to spend on the best meat if the difference in taste isn't that big.
I think it's because he recognizes that they all have their place. Like, if you're trying to make a sandwich for lunch and you want it to be reasonably filling then you wouldn't just pile like 8 ounces of super expensive meat in it and eat it with tomatoes, spread and bread - cause it literally would be a waste. As it would be to eat like a ton of the super expensive cured meat in one sitting.
Me too he was fair and perspective, what would be nice is for the money evaluation
good comment. it is small things like this that have a huge impact on me wether i just watch a video or actually start "taking part" which changes the experience by 180°
Carpythesharky 1:42 holy crap them eyes!!!🤩
I like how he's really not even that negative to the cheap stuff. Like, he admits there's a time and a place for pricey, quality meat, and that the cheaper, mass-produced stuff isn't necessarily a bad thing
Alex Benavidez it definitely is a bad thing but we’re proud of him for being low maintenance lol
kawaii kween I don’t think it’s that bad of a thing. If all we could buy was expensive hand-crafted stuff, a lot of people would be starving.
Yeah, there is a worry with these videos that they can be elitist, but this guy wasn't even negative about the cheap stuff, just said why the expensive stuff was better
All this is quality meat, and it's not cheap. In my contry you can get bologna for $1/pound and sausages 50cent/pound very cheap and bad quality.
@@kieran7675 ppppp
Love seeing experts quickly explain the differences between higher and medium/lower quality products.
Love this series. Keep doing more.
Sure, between the really high and low end stuff, but the segments where he was comparing two more comparable products like the hot dogs and hams were more interesting.
Darwin's Beer Review
s
You can't tell by looking at them?
The explanation is where it's at though. He does not denigrate or look down upon the cheaper products. He simply explains why they are what they are and even enjoys some of them. Unpretentious and knowledgeable.
Meat glue is pretty common in grocery store meat, so is salmonella and e coli. It creeps me out thinking about what the masses put in their mouth. We have a local fast food place that serves a plate of pink slime with bbq sauce on it, you would not believe how busy it is, just looking at it makes me want to throw up.
Seems like a great guy. He can obviously tell at first sight which meats are of poorer quality but he still tries to be positive with both. Really great informative video.
Visually, it is pretty easy for anyone to spot the mass produced vs hand crafted products. The one bologna, for example, screams Oscar Meyer.
I can also tell at first sight. The expensive ones are clearly richer and more natural looking.
John Y
I was able to tell which ones were high quality except the last one 😪
I think he just realises that everything has a time and place. You don't need to go out and buy the $120/lb ham just because your mate is coming over for lunch, a cheaper option would suit better and still taste great. He alludes to that with the bologna too and how the cheap one is great for hangovers.
honestly though i bet the guy would buy those cheaper hotdogs seeing as they were half price
You really have to love when a guy is into his subject and is so excited to talk about it.
Yeah it's good when people are passionate about something
@Goddess of Chaos nice one
@Goddess of Chaos copying tumblr posts isn't as cute.
Goddess of Chaos underrated comment
M E A T
Gotta admit. If you told me to imagine someone called a “meat expert” this is probably the guy I’d imagine.
Id expect mia khalifla
@@DollhouseSawyer yikes
I’d go for someone who looks like Guy Fieri.
That profile pic gives me life
Jimin's Queen it gives you life but it cost the Golem his. Tragic.
These experts are classy to the core, they don't disparage the lesser but amplify the superior. Both will fill your stomach one will have more attention and care going in to it. Great video
AzPharizon well said my friend
AzPharizon brilliantly phrased... Bravo!
tell that to the "Wine Experts" there are true wine experts but most of them are just try hard wanna be fancy dumbnuts.
Both will fill your stomach yes, I'm just afraid that we don't yet know the health risks with all these mass produced chemically enhanced foods. Hope I'm wrong tho :D
Exactly
I like that he wasn't snobby about always picking the more expensive meats and sees there is a time and place for the cheap cuts. Interesting to learn the reason why some of these meats are so expensive.
Indeed. You dont want to waste jamon bellota on a pizza, for example.
Rykehuss *Jamón de bellota
XwerffX In English there is no accentuation thus you don’t need to use an accent like you did
Rodrigo Pires The name is spanish, so you need
Rodrigo Pires but you do. It is a proper name, not an English word
Elias Cairo: **Sniffs ham**
Elian Cairo: Smells like ham.
Exactly what I thought when he did that 🤣
I only saw Elias. When did Elian come in?
@@bakedutah8411 after the ham was smelled
*HMMMMMMMM THIS FLOOR IS MADE OF FLOOR*
-Elias Cairo 2018
I really like how he doesn’t bash the cheaper stuff. Realizes some people can only afford cheaper stuff and can enjoy the various meats. Great guy
"I think this one is more expensive, but you know I could always be wrong and probably actually am wrong."
*is completely correct*
"I suppose I didn't do too bad. I mean I could have done better, but that goes to show my limited knowledge."
richard84623 extremely humble guy
@@sunny-sx2um passive aggresive humble
The humbleness mygod
Only a fool assumes he knows everything - even true experts are always on the lookout to learn more. Anyone who says they're always right shouldn't be trusted
When does he say this exactly?
This is the best food expert I’ve ever seen, he knows what he talks about and he explains why he thinks something
AusDaes you should watch the cheese video! It’s as good if not better than this one 🤗
Kelsey Christopher I've watched it, it's also a great review
I would say this guy is equally skilled. He just needs to be as confident about it as the cheese girl was. She was always just like "this one is better". No hedging of bets.
You've ruined it for me
Really? I'm no expert by any means, but these were all pretty dam obvious
I know what the cheap ones look like since I only eat cheap ones
is that a hyunjin pfp 👀
Clay it sure is ( ͡° ͜ʖ ͡°)
You mean to say you never spent $193 on a piece of ham?
That's such a pitty :P
Is that Hwang Hyunjin i see ·°·
Same but I don't skimp on salami. I buy French Venison salami
Meat expert: *tastes proschiutto*
Proceeds to tell the whole life of the animal....
no no, he tasted jamon. if you are kind of a meat lover you can easily distinguish "prosciutto" from jamon, and on the jamon side you can easily distinguish between black and pink ones, and between grain fed and acorn. those who feed on acorn are actually roaming free in the field. Also you can distinguish from the left and right leg of the pig (usually u look at the nail when buying), being the left more expensive, since this race of pigs tend to lay on their left side, thus mixing the fat with the meat.
Well, the taste of the Jamon Iberico comes from its life cycle, especially the 'Bellota', which lives primarily on acorn, residing in huge forests. Therefore, it would be a shame if he didnt.
@@TheJamonLance la parte de que vale más el lado izquierdo que el derecho no lo sabia XD nunca te acostaras sin saber algo nuevo, ademas de que en las cestas de navidad siempre nos cuelan el lado derecho
@@DNL-gr3kc eso si te ponen algo xd. Además, me jugaría algo a que le dieron paletilla de cerdo y no un buen 5 jotas
"Another good test when you're shopping for a salami is to give it a squeeze."
"Sir, I'm going to have to insist you buy that now"
I'm surprised how much a 15 min video of a man describing expensive and cheap meats captivated me
Same here my friend, same here:)
Were the other ones cheap, tho? Definitely not cheap by Polish standards. E.g., I rarely eat salami, but I bought a fuet recently (edible casing covered in a noble mold) at ~3.5usd / lb. I'd say those are cheap: blog.al.com/bargain-mom/2012/11/ham_price_per_pound_round-up_n.html
I'd say only prosciutto prices looked right to me although that $11 one looked really cheap.
@@MCMaterac I agree that some of these meats are over priced but they are for good reason usually. I'm quiet happy buying packaged deli meats but once in a while we get something alil more special but never lasts as long in the fridge 😂😂. Being part Hungarian I have a massive love for Hungarian meats especially salami and sausages it's a lil bit pricey especially since not alot of Hungarian food shops are in london. But when u can find good meat I say don't compromise always get the best quality for the best price. I used to ear cheap trying steak for years till I started buying ribeye, it costs more but I enjoy my meal more and enjoying cooking it. Sorry to go on but I just love meat from europe.
I'm definitely for the "best quality for the best price", although for those prices of the "cheap" delis I have what I consider real treats ;) I was pretty surprised by the salami in collagen casing with the rice flour "mold" costing as much and by few other things in the video. The only thing here that really spoke to me was Jamon Iberico de bellota - it's amazing taste-wise. Few other Spanish hams are great too. I dunno what I ham exactly was I served in Madrid's Museo del Jamon as tapa, but it was really good and costed nothing extra (to a beer) ;)
I haven't tried ribeye. I might when I find one, maybe abroad. I usually cook antrykot or rostbef (en.wikipedia.org/wiki/Cut_of_beef#Polish_cuts) which seem to be similar cuts, although I buy them relatively cheaply from supermarkets. I'm happy to enjoy them at ~40PLN/kg (~4GBP/lb). I went for pricier cuts few times (cooked by me or at a restaurant) and they were softer, but to me not much different otherwise.
I think I've tried a Hungarian sausage only in Lecsó when I was in Budapest, so I can't say much on it, but I liked Hungarian cuisine. Btw, I made a creme fraiche yesterday (a glass of 30% cream + 2 spoons of buttermilk left for 24h) that I mixed with garlic and then I recalled Lángos, so I made them with that creme fraiche and grated cheese for dinner. Üdvözlettel!
Even though it seemed obvious, the guy described every single aspect of the meat. Amazing.
He didn't say just how hard mine had become.
Fizzy whatever you say reek.
ruclips.net/video/qfOH7wbS8eI/видео.html
This is just a theory, a fan theory.
Amazing
I bet he set the camera up for recording himself too
Daffney Lee thats what you call observation, which is definitely a form of knowledge since everyone thinks its obvious but dont realize that its important to acknowledge something so simple.
I would be willing to eat the cheaper hotdogs in a wurst case scenario.
Good one Carl.
@@dylanv3813 LMAO
Bruh
Otherwise you may be seen as a spoiled brat :)
He is the final boss that Vegans have to face in their nightmares....
this guy and ron swanson
Vegetarians too. I'm vegetarian and spooked by this guy
@Kate Kuray He's a character from Parks and Recreation. Very "manly man". Loves scotch and meat.
Well he actually appreciates the meat! Where he enjoys it much more and probably needs to eat less of it.
Lmao natural casings
His awkward laughs after his little jokes are what I live for
You know you're procrastinating when you're a vegetarian watching a meat expert guess the price of meats
😂
yes.
same
I’m also a vegetarian, I hope that god will forgive my sins
@@simonlindqvist546 God put 'em on our planet for us to use (but not abuse), so I think you're good, fam. 👌
Its 4am
Wtf
It’s 1:39am
No this is Patri-
oooooh it is 4am
5:30am
Same
This guy could give you an hour lecture on a single mold
And you wouldn't be able to look away from his eyes.
I would prefer if he lectured on a stage, or a podium maybe...
As a microbiology major, I sat through a few of those lectures... 👎
prosciutto, "If i guess this one wrong, I will quit being a meat expert and get into candy or something". LOL
“Give it a nice smell” *sniffs* “SMELLS LIKE HAM”
Aldey 😂😂😂
WHO'DA THUNK
well, he's the expert
IM A MEAT EXPERT
Amazing.
I was trying to make dirty jokes when he was talking about "a good salami" but then he started talking about mold and it got too weird.
Bruh
Mission failed
Lesson learned: whichever one looks more “natural” is the more expensive one
Fr i consider my self an expert on food experts
@@spicyshizz2850 I consider my self an expert on experts of food experts.
I've studied your people for many years.
by that standard, kim kardashian is worthless, ironically
I think in some of the later videos it was always b lmao
Lmao truth
The dude is clearly passionate and very knowledgeable. Respect.
I love how knowledgeable this guy is yet is he still humble.
This guy is one of the owners of Olympia Provisions in Portland, Oregon. So cool to see him guessing the meats!
Please make more of these. I love hearing experts break down all of the science and production processes that go into these foods, in addition to being able to actually see all of the differences they explain. Great series!
Super chill guy, didn't talk down too much about the lesser product either. Does he have a channel or anything?
alZiiHardstylez he has such an intelligent and sweet Aura surrounding him
you gotta look the knife expert one
ruclips.net/video/BHD3uqfbcRQ/видео.html
alZiiHardstylez agree, he gave credit where it was due. I appreciated that
was he on Bon Appétit with Brad? making sausage?
I clicked out of curiosity, I stayed out of pure entertainment.
As my first episode in this series i was very surprised. I was expecting a lot of snobbery, and while there was some, it was very clear that this man just loves good meat regardless of the price tag. Very humble
From what I remember, I think most of the people who do this episodes aren't that snobby, obviously a little because it's their job haha but they just like food
I agree, and in some episodes they find the cheaper option is still decent and say "at this price? good deal". It's really great to see non-snobby advice.
someone: so what do you like to do in your spare time?
me: uhh...
I watch a dude smells meat just for fun
HUH? Only in my spare time?
Julieta Wapetona lol
Grow some weed .
Super Flute I eat expensive deli meat and love it.
Seems like “classic American” is just slang for processed trash.
DirtyKeyboard and sugar
DirtyKeyboard hey at least they are actually somewhat meat. When i buy “real” “american” “hotdogs” i just get pink paper on dust bread
DirtyKeyboard welcome to America
Look up Smithfield hams, some of the best in the world if you get the genuine ones
DirtyKeyboard I live in the US and this is the truth
I knew right away which one was going to be more expensive for all of them, but the expert can actually explain WHY it's more expensive and what specifically to look for. Like, I knew the hot dog with the casing was going to cost more, but I didn't know what difference the casing actually makes.
The only one i couldn't tell by looking at them was the salami.
Same i come tell but had no real idea why. Most over sized meat or too perfect looking stuff is manfuckedover.
easy to tell why, they had a quality look to it. still doesn't explain why but you damn well know why you picked it :P
I'd wager that really applies to all of these "guess the more expensive one" videos. It's not about getting it right; it's more about explaining why it's right.
Idk Everytime I buy hotdog I usually peel of the casing n throw it away. I never think it could be eaten as it kinda looks like plastic to me. what is the casing made of exactly for the cheap casing n the expensive one?
6:18 this shouldnt even be discussed, the brown one just straight up looks like you made it in a factory
Can we just appreciate the close ups of this man and his baby blue eyes
expiation yo I was looking for this comment omg 😂😂
yes, yes we can
his eyes match his outfit
no
thats gay as fuccccccc
pork and acid. reminds me of babushkas cooking.
i’m not even surprised that i found you here
True Slav eat 97% Meat and Semichki in diet.
The other 3% is acid and noodles. Less healthy than sunbathing at Chernobyl reactor No4
He did not tested Dr sausage
Shame
From my babushas I remember only acid. Just to harden me or something
Please make more Cheap vs Expensive food videos. Really good concept and very entertaining and educational to watch.
couldnt agree more
I agree
Me at 10 pm: I should go to sleep
Me at 3 am: Meat Expert guesses prices of meats
I like that he's not pretentious and doesn't completely bash the cheaper products
nodnoc really? To me he did, he spat out 2 of the product and said he wouldnt take another bite of that. I mean you can hardly have a worst review of a food.
nodnoc I just read this same comment on the cheese one
I think he didn't spit anything out, or I missed it. Looked to me like he just took a slice and bit off half of it and didn't eat the rest.
Colonel Gayfur well tell that to Gordon Ramsay
Sora which is why I said hardly, only way you can do worst is making comparisons like "ew this tastes like a baby's regurgitation"
But in my opinion spit it and say "I wouldnt eat another bite of that" is just a bit more polite version of the same comment
>smells ham
"Smells like ham"
learn something new everyday
It's sad to say it, but most of cheap so-called "ham" you can buy in any supermarket actually don't smell like ham, they are quite tasteless and watery. Some are closer to a thick tissue of reconstituted meat consisting of carcass scrapes and bones junks melted together colored in pink and dipped in an ultra dyed ham juice.
*surprised Pikachu*
SketchBookShortFilms
: *lmao* XD
Rum ham
Wow, this was a great video. I like that he was appreciative of the elite level stuff, but not dismissive of what one could realistically afford (and even quite complimentary a lot of the time). That prosciutto though... I'd spend $5 to try a slice, but no, I can't afford to buy enough to warrant ever getting a taste. anyone want to go splitsies?
If you go to a specialty meat shop/butcher they sell them in small quantities and slice them right off the big ham
they sell by grams not lbs no normal family can eat that much lol
Galusha Rose Bet
Would happily go splitsies. That looked awesome!
It doesn't have to be that price class. There are some really great iberico hams for more reasonable prices.
Now we need a vegetable expert guesses cheap vs expensive vegetables
That man needs to be on your channel more often, he's amazing.
"you can taste the sadness in this pig"
@tramsfetz does it really matter where the salt is from
omg @Camels BLR stfu lmao
@tramsfetz where should i start if i want to get into salt mining?
you should get pretty expensive multicore CPU, and last gen GPUS from Iodine 2400XP.(at least dual SLY-se)
and rams with narural cooling.
Pigs are intelligent and affectionate like dogs. Please see them being boiled alive to understand our anger. Would you be ok with dogs being boiled alive like that ? You are paying for these atrocities to happen everyday.
twitter.com/IntAnimalRights/status/1009129074709684225?s=19
I like how he is an expert but not a big snob. He still appreciates the good qualities of the cheaper products.
indeed, they still have their place (including being the only ones a lot of us can afford)
can we just talk about how blue his eyes are
ikr
Hi musk
You think they're that blue? I find it interesting that you would react that way since they're so normal to me.
theyre very beautiful!
I can tell cheap from expensive anything just by looking at the price tag.
Thor22289 smart man.
Didn't know that
Very wise
I didn't know that, thank you Thor, for those wise words
With great power....
Lmao his description of the life of the pig who made the more expensive prosciutto was so wholesome
Im spanish and is literally what they do
This dude is just wholesome in general
Givin a good life to the animal before eaten it sounds good to me
The more expensive product is not even prosciutto, it's *jamón ibérico de bellota*. A cured ham made from black pigs of the Iberian breed which are exclusively acorn fed and . No similarity to its Italian counterpart, prosciutto, which is industrially mass produced from standard pink pig's meat.
*Smells Ham*
"Smell's like Ham."
Great. IGN 10/10.
Adam Sessler gives it a 5... out of 5.
Cardinali not funny
Tank Taurus dude literally got 500+ likes, you got none, and he’s the the one that’s not funny 🤔🤔😭😭
Mmmm steamed hams
7.8/10 too much water
Imagine if someone tried to pawn a 10000 year old salami at pawnstars, the "expert friend" rick calls will be this dude
His eyes match his shirt, that’s some next level colour coding
Kylie Jenner was in the news today for matching her Coke can with her dress. I think she wins :P
Jacob Springer cring
@@gateway833 da fug is cring
gorilla light speed cringe but instead of cringe, "cring"
Yea Boiii thats basically gachalife ppl when it comes to creating an avatar
Now that was clear, precise and most of all informative 👏
I too am a vegetarian but at times (most of the time) I’ll tear into a piece of meat like you wouldn’t believe. It’s a severe case of carnivore that takes over me. I need rehab!
He was just really slow-spoken. I watched it on 1.5 speed, not even joking.
Chris Johnson.
Chris Johnson “ go vegan or your a bad person” no one cares tbh
“If I get this one wrong, I’ll quit meat and get into candy.”
- Just another hardworking American.
I love that Eli puts his career on the line to recognize the jamón.
I have a lot of experience with jamón and I agree with him. The first one is good to make bocadillos or sandwiches, or to put on pizza, for example. I would never use better jamón to do that.
On special occasions, like Christmas, I eat real jamón and it is a whole different thing.
The mouth feel that he mention is very real.
His meat reviews range from eat it to beat it.
GTR Wendy Same as the life of an alcoholic with a wife.
Imma give you a moment to rephrase that.
Nah
神shockra too soon. Too far. YOUR NOT MY DAD
Go back to hoonigan
next episode: lunchables vs $100 pizza
@plspeng episode after that: dung vs wagyu beef
leather armor vs enchanted diamond armor
Honestly I wouldn’t tell the difference lunchables pizza is too good
Actually Kobe beef
He seems like an honest, genuine guy.
He did a lot of really cute, normal guy things like little shrugs and stuff at the end of segments where you can tell hes a normal guy that isnt used to being on camera
Damn right! Kill the meat eaters!
Honestly, every expensive one was identifiable in less than 3 seconds just by looking at them!
YO THIS IS THE GUY FROM THE HUNTING EPISODE OF ‘It’s Alive with Brad’. Truly a kind and positive character! I like him.
He was also in an episode about sausage making at this guys production facility
Yeah you can't teach that
"Gets the urge to buy some prosciutto"
"See's price of the better one"
And it's gone.
I was shocked to see the price of the good prosciutto. I think you would need a 7 figure annual salary to afford to eat that.
That's because it's Jamon
He didn't say it in so many words but it _sounds_ like there's in-between options, if you want something fancy but don't want to break the bank. The super expensive one is probably for m/billionaires showing off or really special events like galas.
@@Soroboruo Yeah. For like 15-17 dollars a pound you can get a pretty decent proscuitto that looks more like the right one than it does the left one.
Sidney Chism it is not prosciutto, its jamon iberico. Same concept (as in cured meats) but very different products
This dude was on an episode of "It's Alive" where he informed Brad on the sausage making and casing process.
Thanks dude! Just found the video: ruclips.net/video/BHD3uqfbcRQ/видео.html
Meng Xiong thank u
love brad, rewatching this now
Me: "How expert can one be on meats?"
Elias: "I look for mold on salami..."
Me: Edumicated.
**SNIFFS MEAT**
"This pig was killed on September 5th at 3:00 pm, and raised by a 31 year old female farmer named Christine Adams."
Not hard to guess with jamón ibérico de bellota.
"give it a nice smell"
*SNIIIIIIFFF*
"smells like ham"
this dude looks like Sean Evan's dad
ნელი მტყვნელი 😂
It's Patrick from Mentalist
Holy cow this is so accurate 😂
I would say more of a older brother
They're brothers
Man took one look at a single part of the animal and knew everything it ever ate bro
Very quality content. I want to see more of this guy, or at least people of his caliber!
The Cheese lady was good too. Made me subscribe and see other experts and content.
The Bon Appétit series It's Alive did a sausage making episode with him. It's a great video and an even better series.
ruclips.net/video/BHD3uqfbcRQ/видео.html&index=16&list=PLKtIunYVkv_S7LqWqRuGw1oz-1zG3dIL4
It would be interesting to see an professional chef cook the cheap meat and an amateur cook the exspensive one and see which one is better, and/or if they can tell which one is the cheap one
Indope you can probably mask the cheap meat with good ingredients.
Chef Rafi's Awesome World you can
I'm not an expert (but I do know I bit about cooking), and I can tell you that good quality meat is probably one of the hardest things to fake. A good piece of meat can be cooked with almost nothing else and taste great, a poor quality meat to be hidden with extra ingredients if you want it to taste ok.
Well, maybe, but it's hard to mask the texture of a cheap meat
morgz just a simple marinate can turn a cheap meat into quality food
Fake mold--now I've heard everything.
weehawk 'Real fake-mold' 'Fake Fake-mold'
I like your bird
3:29 "Liquid smoke"
I love these videos! Made me go back and watch the cheese one. Keep them coming!
weehawk the cheap ones were obvious
Tbh I'd like to see one of these videos where they get to their guess faster. Like this guy basically had the ability to determine his guess on the salamis before even tasting or smelling them
Loves this series! This and the cheese video are so interesting
I've learned so much about cheese and meat in these two videos.
i know right! i hope they make more
I especially like the experts. They give good reviews on both the cheap and the expensive products. It is nice to see that they are not snobs and they would actually recommend the cheap products in some uses.
I worked in a high end European deli for a while and I can tell you the difference in quality is apparent just from the initial look of the product. If you haven't tried Jamon Iberico de Belotta aka "Pata Negra" (the last super expensive cured ham) you need to at least once in your life experience the unique flavour of this meat. The pigs are raised with incredible care and subsist on a diet of almost only acorns. It's just a great and interesting experience.
tried, was disapointed, either the owner pulled a fast one on me or it was "tainted" beccause the culatello that costed 30€ less tasted almost as good.
You realize Europe is neither a country nor does it have a common culture, right? It's that part of the world between the Atlantic and the Ural, the Polar Circle and Africa. But these probably won't ring a bell, since you are American.
Kugel Schreiber chill out my guy, why are you so offended? (Coming from a European)
Anthony Boxell what European restaurant? Like what country was it in? Would love to know
Aaron Gretsinger sure the e.u is a thing but, it does not have a common culture at all, you should travel around and then you’ll know, Spain and France don’t have common culture, ireland and Lithuania doesn’t have a common culture etc.
This guy LOVES food and KNOWS everything about food. He should have his own show.
Didnt notice that till now, Its kinda weird but cool lol
everyone who does that cringes me
turns out ive been saying it wrong *facepalm*
*makes me cringe
not _cringes me_
Can't tell if you are just being sarcastic or if you just want to judge his meat.
@@Baris_oz I'm an edgy 12 yr old and everything cringes me
On the last comparison involving iberico de Bellota ham: you can immediately notice the white spots on the ham, which are tyrosine crystals (salt). They are a telltale of a HIGH QUALITY, slow curing process.
thank you fam
The bologna one was dead obvious
Both looked horrible to me... an actual Mortadella Bologna is completely different
They all are dead obvious lol...
Remember kids, it's not a _real_ YT video about Italian food until there's a comment saying: "this Italian food made by Italians is wrong because it's not the way _my_ local deli/mamma does it, might as well eat that American BS that came out of a can."
The way americans randomly call meats is very flamboyant
@@djpheeze he's actually not wrong. Mortadella looks like a whole other thing.
This is fine and all but can we talk about how he is wearing *two* shirts *and* pulling it off
Kiss Me, Me neither. Haha.
I'd rather him keep them on
It looks kinda like it might just be the design of that shirt. But I'm not quite sure.
i think the navy shirt is sometimes refereed to as an overshirt which acts as somewhat of a jacket.
Lachlan you might be right, like a pharmacist at Walgreens or Duane Reed
Candle experts guess cheap vs expensive
I think they just do food. But when buzzfeed rips off this series you can suggest it there
good idea
^"sometimes you gotta like your own comment to get the ball rolling"
the ball went absolutely nowhere.
If there's such a thing as a candle expert, I'm commiting suicide.
Quick Attack Films don't know about a precise expert, but it would be between paraffin wax, stearin, and beeswax.
Fish expert guesses cheap vs expensive fish
Sushi master guesses cheap vs expensive sushi
WE NEED THOSE
I got all of this right by guessing based off of what I hadn't eaten before.
Same bro. So far this week I’ve had 7 cup noodles and 3 dollar store bread and bologna sandwiches. Woah! College actually taught me something!
I'm from italy and i've done the opposite ahah (Guessed them all right)
If you knew as much about building bridges as you do about meat, people would not have died.
wtf is trufla ham and wtf is "z"?? Zlotti?
ah truffles you mean. pln= poland? Zlotti is not right?
Love all the explanation
400k subscribed youtuber..
Gets 4 likes on a comment
@@Morkiie but get reply from legendary Gamer Mark
@@RayMak ;-; xD
@@RayMak what about me
@@canigetto999subscribersple9 omg you're awesome!
love this guy, crazy how much he can talk about these meats
I never knew that there was such a thing as a quality hot dog. You learn something new everyday.
I don't have to be a meat expert to know that's Oscar Mayer bologna
It kind of made me want to make a fried bologna sandwich though.
My bologna has a first name...
😂😂😂😂😂😂😂😂😂
I know right? Haha
Starry is this a game grumps reference?
how about giving him two expensive meats? i wonder how he will differentiate it
1:56
Choreography Blue That’s not what that scene is
@@SamuraiZero idk what i was thinking
Choreography Blue me everyday
I thought that too. I'm not denigrating his expertise but, honestly, I could tell by looking which was the more expensive on most of them. I mean, we got a lot of good info but if he can't tell the difference between a $4 piece of meat and a $114 piece of meat, he needs to go back to elementary school!
My family owned a deli for ~40 years. The key to meats is that the uglier it looks the higher the quality.
Drew Buckley yup. Factory processed meats look too pretty
Did you see how sexy that high quality ham looked tho
Miguel Padilla
Sliced, yes. But have you seen a whole leg of Iberico ham compared to a whole leg of proscuitto or country ham? Most that don't know would think that the Iberico looks all shrivelled and dried past prime as opposed to a fat leg of proscuitto. Side by side the former doesn't look as attractive as the latter but sliced up.... As you said, 'sexy" indeed.
Works for women too.
Love how this guy knows he’s right but is still so pleased with himself when he gets it right 😂