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Capstone nursing project in case management cheap capstone cpa hsbc money laundering senate reports we're at the grill today in the form of Four Seasons faced one of the most iconic rooms in all of New York speaking of iconic and chef Mario Carbone is here to cook prime rib my favorite dish he says he's perfected it let's find out if he has during the 50s in the 60s I think prime have got a terrible reputation it really fell into disrepute I think largely because of weddings and catering Affairs we had this sort of pull off with gravy if they get sliced off it's always over done it's never cooked right but you're bringing it back tell me about that we are we're bringing you back it's obviously as important as you said it's it's a key dish to have on a menu of this style so tell me about the process that you narrow I mean I must have gone through like sous vide and roasting and we went through every distributor every farm we went through every cooking technique and we landed on probably the oldest one right spit-roasting the first thing we do is take the bones off which is which is abnormal and then that slab a bone is treated as barbecue so it's a 12-hour smoked it gets a dry rub close to a Montreal style seasoning so by taking the bones off also it exposes that cap that underbelly so we can clean that up really nicely we can get a perfect eye we tie it really tight so that it's a 1 as uniform a size as possible that gets its own dry rub and then it goes on a spit roast it takes about four hours depending on the weight it cools for upwards of two more hours and then right before service starts it gets a second rub and a second application of spice so really make sure we have a heavy heavy crust and then at that point it goes into a very hot convection oven and you really set the crust without warming the inside again and you're basically just reducing that as - yeah this is like a 1 minute 475 blast it don't let it get warm again inside you don't want the juices running and then that goes onto the cop and that goes onto the cart not this thing that's just steaming all night in the wagon which is what gave prime rib it's terrible reputations at and the shitty weddings yeah exactly we buy a prime not aged beef and I know that that devastates you it doesn't devastate it devastates you yo yours right it doesn't devastate me I happen to love the flavor of aged beef to a point of potential well it's that it to me is it's the height of luxury it's the height of the artisanal crop let me explain to you why I don't believe it's appropriate for this dish I'm fully I'm across the board this is a slow long cook over time especially the way we do it ours is spit-roasted it's losing water weight it's intensifying everything that happens are in the process of dry aging is sort of happening in a sped-up way while we're cooking it you're you're expelling moisture in the same way that the advise waiver right every time we try to do that with an already aged product it was way too intense v1 prime rib you offer for us for here should not be that that no and then I totally get that so I think that we have sort of talked about this enough I think it's time that we tried it bring the wagon it's all about me eating this is through the grand tradition yes and there's a conversation that's had with the customer thinner thick and then once he's done that he'll offer to put the Jew over the top and then potentially ask if you like fresh grated horseradish over the top of that and then it comes with a side of Dijon mustard and horseradish cream all right well this is magnificent looking and I see what you see a meaning yeah I honestly looks like you sous-vide this is edge to edge medium tell me about the jus cuz it smells as you is made from brisket so it's it's it's a costly shoe but it's very intense for it not having that tacky bone quality I mean I can't ready to stand in front of the prime of this long and not try some so I think we should just get stuck in and of course I'm gonna start at the edge Wow look at the bone it looks like it looks like barbecue it looks like a Memphis dry rub it's 100 percent perfect there we go Wow God it really is that Montreal spot star seasoning you smothered pepper the horseradish is really pungent but then there is this underlying beef you smell and a lot of that I'm sure as you it's also Department okay I'm going in Wow first of all the crunch on the outside it's like it's like the seer of the state I mean this has got such a great beef flavor but you are getting that heat from the pepper and the Montreal style seasoning the horseradish is obviously just cuts right through it it gives it a sort of that Tang that kind of excites the palate but then there is a really profound beefiness to it and it's just like a long braise right you're getting those deep deep notes I have to know it's the texture like you can just pull this apart it's like it's in that tender look at that seems the Englishman's eating the American cut Americans eating the Englishman it looks like I've learned something from being here so let's talk about the English cut versus the American gut because growing up in England that was this cold prime rib you would never eat this much a beef traditional England this is like American exceptionalism on a plate right here right it's like successive American Commons yeah it cuts just get bigger and bigger 16 in 20 ounces yeah traditionally and on a roast beef caught they would just call off like tender slivers of roast beef right and very much like that 9 out of 10 of our customers choose this it's a it's a very very rare person who who wants the English cut but it was important to us that we trained the team how to do it and now we were ready for it as delicious and compelling as that is and I will get back to you this may not be a knife and fork moment Wow look at that look at the color of that it's cooked slowly all the way through but you haven't hammered it like if that was barbecue it would be it would be gray right yeah we don't want that let's go in there Wow you can't possibly get that from carving it to order off the roast No mmm you'll fight with all the meat around it and you won't get any of that that I love it's amazing I mean it it really feels like barbecue and has a crust it's tender stop on the side but the flavor is much more classic Steakhouse pepper it's got some heat to it's nice I'm not that willing to give up on the aging I'm just saying but yeah I respect you listen you know a lot more about cooking than I do I just don't want your preconceived notions to infiltrate all situations is this going to knock off Smith and Wollensky as your top prime rib I want to know that right now what probably not but I would much rather be in this room so what I'll do is I'll sneak over that bring upon this what is it and then what is it about Smith it always the thing that I love about Smith SS because I've been going there since I could have fought to eat out that's the meal that I have with my dad for the first time there and like that is just sounded in my memory and hopefully I won't have to choose for a long time I'll just be both of them but that said this is absolutely spectacular the craft the love that has gone into this the fact that it's so referential to the past yet satisfies the modern carnival I think is a testament to its greatness you are the modern carnival chef thank you so much it was a real pleasure thank you so much for watching I'm gonna sit here and argue about prime rib with Mario and eat more prime rib I will see you on the next episode of the Filipino barbecue always served on a stick must be marinated overnight and always gets the same kind of sweet tangy sauce you do my capstone cottages floor plans Hilbert College, Hamburg.