SHOCKING Texas Pig Face!! Americans Won't Eat This!!!

hey guys i'm in a restaurant in mexico city but right now i want to say a quick thank you to our sponsor of this video kamikoto if you're looking for the highest quality knife for your kitchen kamikoto knives are made from japanese steel sourced from honshu island and using traditional japanese techniques these knives are not only perfectly presented in a beautiful heavy duty ashwood box but you can feel how well crafted they are as soon as you pick them up balanced weighted and before hitting the market each knife is individually inspected and kamikoto also has sharpening wet stones so you never have to worry about dull blades kamikoto is so confident with their knives that each comes with a lifetime guarantee which must be why they're trusted by chefs in michelin star restaurants around the world and as you might have guessed i've got some good news kamikoto has a huge sale going on they're offering our besties an extra 50 off any purchase with the code befrs so whether you're looking to up your cooking game or whether you need the perfect present for your culinarily gifted friend a set of kamikato kitchen knives is sure to impress now onto the show [Applause] my guess is that people saw it they're like okay nice thin strips of beef they ate it they thought it was delicious and then when you told them it was tongue what happened uh in this great land too often would-be diners are hung up on the same old proteins oh my god and same old cuts anything new anything different is immediately labeled as weird and dismissed by most while one restaurant here in texas doesn't give a about that if it offends some people or people aren't interested in it [Music] today i'm dining on a one-of-a-kind meat feast few restaurants would be brave enough to serve in this country between the ear and the eye it's probably the best part really oh it all starts here in dallas well good morning molly good morning sunny joining my food adventure today molly when did you get started with food she's the boss of several food operations fueled by her passion for using traditional ingredients in untraditional ways i have been cooking since i could walk sounds dangerous actually we're forming our own dallas buyers club and i'm in the market for some face meat today we're going to a special restaurant called cbd provisions in the heart of this modern metropolis flies the jewel hotel inside cbd provisions a restaurant where you can experience high end that's gone off the deep end here they have a menu item so mysterious that you have to order it two days in advance awesome are you ready let's do this let's do it connor put her there how's it going meet connor he's the culinary director of five different restaurants including cbd provisions cbd is a texas grocery as far as the technique is very french influenced or now i guess they would call it progressive american cuisine but it's not super fussy it's a humble plate of food with a wink and a knot and perhaps a little bit of a twist a little bit of a twist the menu here is a celebration of traditional texan cuisine but what we're trying today you won't find just anywhere i don't actually know the proper name and you can tell me now but i've been calling it fried pig face yeah it's not really i mean yes you're looking at a pig head well technically it's half a pig head how do you get people intrigued and not turned off by the idea of eating a face we really didn't care about that that dish is very punk rock we want the people that are adventurous and we want that clientele here if it offends some people or people aren't interested in it um they don't have to order it we'll go back to chef connor soon but first an appetizer prepared by executive chef peter carpaccio first of all what's carpaccio mean corpaccio is traditionally like a very thinly shaved raw meat and what are you using today i'm using wagyu beef tongue i'm told you used to serve this dish elsewhere and it wasn't a big hit can you tell me what went wrong i ran it at my last restaurant in california i advertised it as a beef tongue carpaccio and i think californians were just afraid to eat a different part of the cow until until i changed the name and what you changed the name to wagyu carpaccio this high-end wagyu tong undergoes a seven-day brine to maximize its flavors and tenderness my guess is that people saw it they're like okay nice thin strips of beef they ate it they thought it was delicious and then when you told them it was tongue uh they continued to eat it mix chopped carrots celery onions and chicken stock in a big pot throw in the tongue and let it simmer for three hours so it was maybe just a little bit of a mental hurdle at first once they knew it was good and they were let in on the secret that it was tongue no problem at all next strip away the tongue membrane like the memories of your ex-girlfriend once that's done chill it for at least a day so it can firm up is this something that's on the menu now it's going to be actually coming out on the menu in the next couple weeks and you're going to call it beef tongue we're going to call it wagyu carpaccio and see how it goes next cut the tongue into more manageable chunks than the slicing i'm slicing it super thick across the grain so it's nice and tender have you had a wagyu tongue i actually do have a wacky time spinning in my fridge right now really finally the plating we had a harissa emulsion gives it a nice little heat after that this is a calabrian pepper and caper salsa these are shallots that have been macerated with a little bit of yuzu juice salt and sugar crispy fried shallots molten salt fresh herbs to brighten it up to finish it off we serve it with sourdough that's actually made at our sister restaurant down the street and there you go that's our cow tongue carpaccio it is loaded with kind of strong flavors he has something that it's almost like an aioli on there there's some sunflower seeds cilantro yeah that's cilantro i'm sorry wait is that a spanish word yeah it's actually coriander oh so if i say anthony amerigo i say coriander i'm gonna definitely try it first to get the flavors by themselves that's what i was thinking there's that wagyu right there god those are some beautiful slices that smells incredible yes cheers [Music] that is insane it's so good do i try to leave leave go where and do what eat more i don't feel like i deserve this that has such strong flavors and textures in it you know it almost tastes a little like some thai curry i like that there's some kick in there and this is like more kick than your average american restaurant can you put on some bread yeah come on now cheers cheers [Music] oh yeah that's ultimate right there it's smoky spicy the meat is so soft and tender and then the bread itself it's so crisp and the smoke from that charm adds such another layer to it so that was cow tong carpaccio and the patrons who are afraid of that will absolutely freak out about our next dish what is the official name of this dish cakehead carnitas carnitas literally translates to little meats it's a traditional mexican pork dish where the meat is braised and eaten usually in tacos if you've tried it you love it and you know but connor and his team are serving pig heads whole that's big meat served to patriots who may not be used to seeing such things i think it attracts the adventurous eater the people that are thinking something more than just you know fillet let's get into the process we get berkshire pig heads already cut in half they come in frozen and that's actually part of the process because it helps the hydroscopic grind and they bind for five days is hydroscopic another word for liquid it just means something that like dissolves and can penetrate through osmosis i hope i'm right on that like i'm not a scientist don't worry we'll pack check it we have the same fact checkers as twitter before cooking can begin the head must be cleaned so now i'm just getting some of the little hairs off cut this off next i'm going to be taking out the glands these are all the glands that are in the cheeks and this guy will uh go into the steamer we steam them for 12 hours at 180 degrees and softens the tissue it's kind of like the slow braids but with steam so that we don't lose a lot of the moisture this is what it looks like after it's steamed for 12 hours and now we're going to get it ready to roast so first i take the sausage pricker it's going to create these little holes that fat is going to secrete and basically confit and crisp up the skin and spray the snout and the ear the hair is thin and the snout is really thin so we want it to cook a little slower all right this thing is ready to roast they go into a 350 degree oven and every 20 minutes we're pulling them out tricking them some more rendering them after three hours of roasting in the oven it's ready to be served score the crispy skin and plate the head along with fire roasted red and green salsa limes pickled onion radish salad and fresh tortillas i would consider this a shareable meal yeah maybe except there's only one eye so we're going to play rock paper scissors later for that i'm gonna go back here i'm just gonna see if i can get oh my gosh it's gonna be like chicharron right here let's go for it it's all crunchy that was so crispy it's crazy that that is just from the own fat from the paint rendering on itself here so this is jungle that's gel right there it looks so tender it's just like falls apart oh my god the meat tastes so flavorful the textures are so varied the outside it's bubbly and crunchy you crunch into that then next you got the meat and the fat it's just so tender such a great pork flavor the best thing about head meat is the variations in fat to protein ratios also the textures some parts are super fatty and other parts i think it's going to rip right off rip it off oh what this white part is just cartilage that's what gives the ear its shape cheers here is pig here cartilage now that tastes like chicharron thank you pig oh uh-oh ladies and gentlemen here is the orbital socket this is what a lot of mma fighters break oh my god and that right there is the whole eye all right you know what you're a guest here i think you should have it she really likes to enjoy the eyeball oh my god that's actually so so good not too gelatinous still have a meaty texture from pulling it out underneath and now you've seen everything this pig has seen i'm living it's like no that's so bad usually eaten inside a corn tortilla time to wrap it up i'm gonna grab a tortilla there's some really fatty meat in here and so you'll put some of that in there oh yeah because you kind of get some texture going on wow you're getting snout skin i am this is gorgeous the salsa and the onion and the lime is the perfect construct for a taco you got your heat you got your acid you get your crunch [Music] that's a delicious taco tomatoes are very fatty usually but that lime really helps cut through it it's all good it couldn't be more tender juicy soft this was excellent this is amazing i forgot to even show this side is that a holy cow we've had a little bit of everything and then a surprise at the end it actually has a tongue once you give it a little bit of a flip give it a little bit of a dip yeah yeah dip it ready yeah let's go [Music] wow oh my gosh i like this so much this might be my new favorite topic your taste buds are tasting its taste buds full circle right here circle of life it's super creative i like that the chefs were just going for something that pleased them these guys didn't go hey guys would uh pig face would that be okay if we did that no they just did it because it made them happy it creatively satisfied them if you want to make something you put it out there and sell it that this is going to be good and people are going to like it and people will like it absolutely do you think they have takeo containers i hope so best ever food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits of peace imagine your head being roasted and all it amounts to is lunch for someone are we going dystopian with it again are we eating yeah sorry i like to get really dark i saw the episode the other day where y'all ate the testicles which one there were so many versions that we did where we tried to sous-vide it we tried to roast it we tried to deep fry it i just imagine a stack of crumpled up pig faces in the back where you're like not that one we were taught as children that eating the brains make you smarter does that work out i think i'm a genius okay it seems to affected your confidence more than anything salsa salsa is that a four-star hotel yeah four-star very nice do you use their fitness room sometimes i'll get up there you take the apron off every now and then guys that is our video today oh my god what a fun video a huge thank you to molly for joining me today it's definitely been a blast oh my gosh getting to eat all this awesome food getting the eyeball is a great experience there's an eyeball over there for you later oh yeah that's my snack for leader i'm talking about this one it's funny because it's really big it's bigger than a normal eyeball all right then we can cut that in and people think i can time travel guys that is it for today follow molly here on her instagram to learn more about her in-home dining experiences come check us out we love to serve multi-course meals in your home and i would love to feed y'all next guys that is it for this one thank you so much for watching i will see you next time a peace all right let's walk this way maybe we can find other heads fish head oh yeah let's get a fish head i would still be down

Channel: Best Ever Food Review Show

Views: 2,427,042

Keywords: best ever food review show, befrs team, sonny side, america, north america food, usa, the united state, texas food, where to eat in dallas, BestEverUSATour, texans are insane, Momo, animal part, animal head, pig head, pig ear, pig tounge, CRISPY PIG HEAD CARNITAS, cow head, cow tounge, COW TONGUE CARPACCIO, wagyu

Id: roIXQb9PEMg

Length: 12min 51sec (771 seconds)

Published: Sun Nov 21 2021