Matt Price

speaker
1,414 appearances 3 recordings 2 series first heard Nov 2025 last heard 20 Feb

Matt Price’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months
2 · Nov OctJan 26AprJulnow

Recordings per month over the last 12 months — 3 in all, peaking in Nov 2025 with 2.

Appearances

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Once you understand that that's not the case, it might free you up a little bit to consider the color not being as much of an issue.
Because to me, it's never people say, oh, I hate the texture or the flavor of it.
It's always, I don't like the way that looks.
So once you bypass the appearance thing and realize that, oh, that's not what I think I'm eating.
It's actually this.
Then we can talk about, well, don't you agree that this steak is more tender at this temperature than at that temperature?
Wouldn't you agree that if it's more tender, it's easier to chew and I can get a good crust on it and get all the things that people love about a well-done steak, like the exterior of it being really charred
but I can also give you a more tender product as an end result at this temperature.
It's like, oh, I still get the thing that I like about a well-done steak, but I also get something I'm not used to if I'm eating a well-done steak.
And the fact that it's more tender, it's more juicy, not all the fat is rendered out of it.
And then you start to, you can find things that you like, and then eventually it becomes your deal.
Let me cook you one.
Done.
I'll cook them all different donenesses and we'll just give you a little bite.
You tell me which blindfold taste test.
You tell me which one you like the most.
Because I think that my idea is that most people don't like steak a certain way strictly off of appearance.
So if you remove that from it, just tell me which one you think it tastes the best.
I almost bet that it'll never be well done.
All right.
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