Outback the best.
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Chitchat Best Steak in Town
- Thread starter Froggy
- Start date
yeah we know we're missing out on the flame grill flavour. pan frying can sometimes result in the steak becoming oily. a friend has recently bought a home use sou vide module. we're planning of sou viding (?) steak then searing it to finish off. Can't wait to play with that...
not Sizzler's? Mats love the eat all you can salad bar there
sg market may be dominated by aussie beef. cheaperer, fasterer, nearerer. but arsetralia climate not great for cattle. kiwi climate is betterer.
this is dry aging of a bone-in ribeye rack (right). meat will turn dark and exterior will be moldy. recommend grill from rare to medium rare. anything over is a waste of the steak. restaurant should carve from dry aged rack before grilling, not precut rack then dry age as end cuts on rack are dry and dark while mid cuts are still red. i've done this like over 69 times working with chefs and high end meat shops. that's where one learns all the secrets. chefs would tell me it's less costly to buy whole rack of grass fed beef and dry age on your own. you'll need a spare dry age fridge at home to do that. i have one in the garage as i need to vent the air flow. must not park vehicles in garage when doing that.
Had a late for dinner on New Year's day at the Wolfgang's again
Started with a beer for me and a glass of Taittinger for my partner and ordered a Babaresca at the same time for the lamb that we were planing to have that evening
An then came the starter, french oysters
Sweet
Followed with chopped salad with Greek cheese, this is so simple yet enjoyable
Then came the lobster bisque, one of the best I've had
By 10.15pm its time for the main course which is the Colorado lamb, my first time having American lamb but before that the side dishes - asparagus from Israel this is sweet to the taste first time I have this
Saute mushrooms
Mesh potato
The Barbaresco of course
Frilled perfectly a little charred on the outside
Medium rare on the inside
As mentioned this is the first time I have American lamb somehow after this experience we still prefers the NZ lamb
Finished off the dinner
Happy New Year
Started with a beer for me and a glass of Taittinger for my partner and ordered a Babaresca at the same time for the lamb that we were planing to have that evening
An then came the starter, french oysters
Sweet
Followed with chopped salad with Greek cheese, this is so simple yet enjoyable
Then came the lobster bisque, one of the best I've had
By 10.15pm its time for the main course which is the Colorado lamb, my first time having American lamb but before that the side dishes - asparagus from Israel this is sweet to the taste first time I have this
Saute mushrooms
Mesh potato
The Barbaresco of course
Frilled perfectly a little charred on the outside
Medium rare on the inside
As mentioned this is the first time I have American lamb somehow after this experience we still prefers the NZ lamb
Finished off the dinner
Happy New Year
Ok ok ok this is not related to steak however got to do with beef.
Last meal in Singapore, lunch at PS Cafe in Paragon (waiting for the rain to stop)
A simple wine for a simple afternoon
The delicious salad
Great burger
Juicy medium burger, we both enjoyed so much while waiting for the rain to stop to go to the airport
Last meal in Singapore, lunch at PS Cafe in Paragon (waiting for the rain to stop)
A simple wine for a simple afternoon
The delicious salad
Great burger
Juicy medium burger, we both enjoyed so much while waiting for the rain to stop to go to the airport
Is there any other type of Canadian Beef?
Most Canadian cattle are feed with grass and grains. Grass alone will not provide enough calories to keep the cattle warm and gain weight during winter. Please note the difference between grass fed and grass finished fed and grain fed and grain finished fed.. Finished fed means the cattle are fed exclusively grain or grass for final 2 to 3 months prior slaughter
Wah lau that last shot......again of her chest and with two big half buns some more! You must be horny lah.Ok ok ok this is not related to steak however got to do with beef.
Last meal in Singapore, lunch at PS Cafe in Paragon (waiting for the rain to stop)
A simple wine for a simple afternoon
The delicious salad
Great burger
Juicy medium burger, we both enjoyed so much while waiting for the rain to stop to go to the airport
Aussie grass fed beef are horrible. Too gamey ,to beefy for my liking. Was in OZ a few years ago. My relatives treated me to a 'barbie'. Shocked to see the amount of fat on the steaks
stressed from heat and hoofing around too much. may have to escape probing dicks of horny aussie cowboys. outback is crap.
Hmm grass is mostly carbs? So more fat?
Aussie not so cold why the cows make so much fat?
fat and marble on beef is good. like kobe beef imported from jp. those steers seldom move out of their shelter. suspended like vegetables 69% of the year.
even their filet mignon has so much marble. filet mignon and tenderloin are supposed to be lean but tender. look at the ribeye below. for me the spinalis dorsi on the ribeye is the best. if you are an accomplished steak aficionado, you'll know what the spinalis dorsi is.
if anyone can point out the spinalis dorsi on the ribeye, you have my respect. and then there are sinkies who have expensive kobe ribeyes with the spinalis dorsi removed. twits. hopefully no twit is going to bring up porterhouse again. not even close. wahahaha.
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Next time at the supermarket...ask the butcher where the beef comes from. Cowtown not supporting local produce?? Just like Earls fiasco... switching to US beef
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