Chitchat Best Steak in Town

[eatshitndie]

Thanks for your recommendation. I will keep your advice in mind when scouting around for a good place to bring the wifey out for steak. She cares for fine dining more than I do.

if you and wifey are out in the ny nj area you need to drive to raritan in nj and try char, the true and better steakhouse out east. they keep the grill preheated at 696 degrees f, and they char the steak outside black and burnt but keep the inside red and bloody. out west it has to be my backyard grill.

 

[eatshitndie]

ESND gonna like this!

69 baht steak! Served by 69 year old auntie!
GPGT
Server hot hot sio sio at 69 degree.

thanks but no thanks. i don’t mix my steak with other stuff on the same plate as they contaminate the juices and the steak itself. moreover i don’t add sauce nor gravy to steak. it’s best served with freshly cracked fine black pepper (not coarse) and freshly cracked coarse salt crystals (not finely ground). no need butter, cheese, cream or oil. the oozing fat from the marble is good enough. must be paired with the right red. personal choice.

 

[eatshitndie]

The best steak ....n mushroom bbq I had was in MGM Vegas.....out of the world!!
damage was US$450 ea pax.............lucky uncle Junket picked up the tab!!!!!!!
NEXT BEST WAS A STEAKHOUSE - 1 km from Spielbank _ was in Aachen serving premium cut Argentinian beef...huge chunk but done just right! Out of the world. .................no need to eat anymore till next dinner.

BTW WOLFGANG PUCK STEAK CONSIDERED LOW CLASS THERE...CAN BE GOTTEN FOR US$30/-. GUY SAVOY IN CESAERS NOT BADT TO BUT COMPLETE COURSE WILL BURN $800 LOBANG IN POCKET IF NO UNCLE JUNKET

vegas has many great steak outlets. they have to be good as it’s very competitive. lousy joints charging arm and leg will be long gone in no time. yes, some of the best steaks i ever have were in south america, argentina, bolivia and ecuador. avoid the brazilian joints where they are all you can eat. meat is overcooked and of low quality. the worst meat i had in vegas was a ny strip at new york new york. new yorkers and british know jackshit about steaks. that’s why i laugh so hard when i read the bs. great humor for new year’s though.

 

[eatshitndie]

We seemed to like this place so we're back again

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brut vs. beer. no fight. btw, just finished up my collection of 2006 bordeaux. last bottle was opened yesterday on new year’s eve. 6.9 french wineries. 6.9 cases gone. unlike liquor, cannot save them over 12 years. otherwise they turn. brought one back to sg for you but no chance to dine and wine. next time new bordeaux collection. hny!

 

[sweetiepie]

my uncle say this thread is danger encourage self inflicted sinkie loser (exclude the bros here) .he say refer to point 7 of
https://www.sammyboy.com/threads/my-uncle-say-about-self-inflicted-sinkie-losers-trait.249128/

 

[Papsmearer]

ESND gonna like this!

69 baht steak! Served by 69 year old auntie!
GPGT
Server hot hot sio sio at 69 degree.

Wah, T-bone steak only $7 SGD. SO cheep. How much is a beer? Liddat, T-bone steak, a beer and poontang can be under $50 Sing or not?

 

[Papsmearer]

I like live abalone.... does not matter green or black lip

Got green lip meh? Is it a Martian pussy?

 

[Papsmearer]

We seemed to like this place so we're back again

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Your wife so daring, wear see thru blouse, ah. I like it.

 

[Papsmearer]

easy to sexpose a pupil pretending to be professor. once open mouth can instantly tell it’s bs. sometimes it’s better for the ignorant to just shut up than disgracing and shaming ownself by claiming to know it all and know it best, including dismissing all on matters relating to steak. and what did he bring out? porterhouse. wahahaha! what a fucking joke. anyone who mentions “high end” steakhouses in ny and london already has no clue. the oldest and most expensive are some of the worst. especially in ny and uk. old school, fool gongcheebyes with their age, price and tradition, use old methods, make more money from selling old wines (old different from aging well), quality of beef average, source of meat questionable. uk is hotbed of madcow disease, so is ny and chicago (eastcoast and midwest area), and the way cattle is raised there is highly questionable. and these so called ny, chicago and uk high end joints rely on old suppliers to deliver the beef. one big red flag already. in europe, uk and germany are not highly regarded for steaks. uk is worst due to rampant cases of madcow. best steak in europe can be found not in france, nor spain, but italy. although all these 3 cuntries don’t have big cattle industry they raise cows mainly for milk, cream and cheese. occasionally they will slaughter a few old cows for beef. but if they do italian steakhouses in alpine cuntry know their stuff. french and spaniards add sauce to beef which is not good practice. but cattle from these 3 cuntries are grass fed, pasture raised and as organic as they can be. it’s not just cooking and cut, but the source of the beef that is important for a good steak. today not even texas is highly regarded for steaks but northern california and argentina which have pastures to raise cattle (big diff when meat shop says grass fed vs: pasture raised), cowboys to bring them home, attention to quality and health of cattle, type of cattle. unlike argentina there’s a lot more wagyu variety in northern cal now besides the usual black angus, thanks to jp. the avant garde steakhouses staffed with younger chefs who believe in pasture raised organc beef are now more popular with the very wealthy as they use better fresher meat from small ranches nearby, not airflown and frozen for months. these are the true top of the totem pole places when it cums to steak. best of course is my own when i pick a dry aged rack of bone-in wagyu prime rib and roast it or grill it myself. as a bone-in rack one can have it cut into steaks with bone or keep it intact as a rack but with meat partially removed from bone.

Wah, I am salivating after reading. I have to go out and get some steaks now. No one mention filet mignons. I love those.

 

[eatshitndie]

Wah, I am salivating after reading. I have to go out and get some steaks now. No one mention filet mignons. I love those.

the end or narrower cut of tenderloin tube in the pic for my puppy was for a few uncut filet mignons. i bought the entire roll or tube of tenderloin and cut it into filets for christmas. one end is larger than the other as it tapers down. filet mignon is from the smaller end. restaurants would serve the larger end as filet mignon but the smaller end is more tender and is the true filet mignon. i gave my puppy the best cut from the entire tenderloin slab. still have half the slab (larger end) in the freezer. it’s less fatty than ribeye but no less tender. this pasture raised one was superb. goes with cabernet sauvignon from napa.

 

[Rogue Trader]

Still prefer to make a trip to the butcher's and then pan sear my steak at home. Nothing beats an evening home with good friends over, good cuts of wagu and few bottles of wine. I guess i'm too cheapo to pay for high end dining service

 

[scroobal]

If you know what to buy and have a good butcher you could do very well at home. The good steakhouses however have 2 things going for them - commercial grills and broilers that generate high temp plus the selection of steaks from selective suppliers.

Expats here handle one half of the problem by having their cuts of choice flown in on a weekly basis and home delivered.

Thus the occasional forays to good joints.

Still prefer to make a trip to the butcher's and then pan sear my steak at home. Nothing beats an evening home with good friends over, good cuts of wagu and few bottles of wine. I guess i'm too cheapo to pay for high end dining service

 

[Froggy]

Strangely one of the best steaks I’ve had was at Blue Olive in Pattaya 3 years ago. I was told by the owner that the meat is Canadian and chilled, not frozen, all the way to his restaurant which he imports and supply to restaurants and homes.

@eatshitndie do you have any comment about Canadian beef and steaks?

 

[Froggy]

Your wife so daring, wear see thru blouse, ah. I like it.

She is companion not wifey. Yes she daring cos she has it so she flaunts it. She’s one lean mean mama as you can see why she flaunts it

 

[eatshitndie]

Strangely one of the best steaks I’ve had was at Blue Olive in Pattaya 3 years ago. I was told by the owner that the meat is Canadian and chilled, not frozen, all the way to his restaurant which he imports and supply to restaurants and homes.

@eatshitndie do you have any comment about Canadian beef and steaks?

canada has one of the world's largest and great grazing grounds and should produce some of the best beef. moreover, the climate is perfect for ranching, water is relatively clean, grass is plentiful due to the vast land so ranchers can rotate patches, gov safety regulations are effective, industry has good quality control, and generally there is self-driven responsible and proud angmo stewardship in agriculture and farming. canada is also advanced in the transportation, refrigeration and storage of cattle and dairy products. i was there a few times in the wide open plains visiting and i'm more impressed with their ranchers than american ranchers in central and southern cal, texas, the midwest and east coast. they are more like the ranchers and farmers in northern california, specifically in sonoma, napa, solano and marin counties. cold winters are actually great for breeding some of the best cattle. so it depends on the source of where the canadian beef is from - the expensive ones are refrigerated and air-flown to ice cold warehouses in destination countries. if handling and storage in the thai warehouse are problematic, the best beef will be compromised. local delivery must also be careful, on time and refrigerated. this one that you had must have been taken with care like transporting a kidney for transplant. it is most likely both pasture raised and grass fed. sometimes, in canadian winters, cattle cannot go out to graze thus ranchers feed them grain. 69% of the time from spring to fall the cattle feed on grass, and rancher can claim it is pasture-raised. there are ranchers who feed cattle grass 100% even when they are stuck in shelters during winter. for this, the buyer has to be there to check and source it.

 

[Froggy]

canada has one of the world's largest and great grazing grounds and should produce some of the best beef. moreover, the climate is perfect for ranching, water is relatively clean, grass is plentiful due to the vast land so ranchers can rotate patches, gov safety regulations are effective, industry has good quality control, and generally there is self-driven responsible and proud angmo stewardship in agriculture and farming. canada is also advanced in the transportation, refrigeration and storage of cattle and dairy products. i was there a few times in the wide open plains visiting and i'm more impressed with their ranchers than american ranchers in central and southern cal, texas, the midwest and east coast. they are more like the ranchers and farmers in northern california, specifically in sonoma, napa, solano and marin counties. cold winters are actually great for breeding some of the best cattle. so it depends on the source of where the canadian beef is from - the expensive ones are refrigerated and air-flown to ice cold warehouses in destination countries. if handling and storage in the thai warehouse are problematic, the best beef will be compromised. local delivery must also be careful, on time and refrigerated. this one that you had must have been taken with care like transporting a kidney for transplant. it is most likely both pasture raised and grass fed. sometimes, in canadian winters, cattle cannot go out to graze thus ranchers feed them grain. 69% of the time from spring to fall the cattle feed on grass, and rancher can claim it is pasture-raised. there are ranchers who feed cattle grass 100% even when they are stuck in shelters during winter. for this, the buyer has to be there to check and source it.

Thank you. I remembered the one I had was grass-fed only. Should go there again soon.

 

[Leckmichamarsch]

Got green lip meh? Is it a Martian pussy?

I was toking abt abalone sashimi..............what were you thinking abt.??
Black lip abalone for poking I won't touch leh.......unless with a 10-ft prick which I do not hv!

 

[Papsmearer]

She is companion not wifey. Yes she daring cos she has it so she flaunts it. She’s one lean mean mama as you can see why she flaunts it

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Can we see the front, some titties?

 

[Papsmearer]

canada has one of the world's largest and great grazing grounds and should produce some of the best beef. moreover, the climate is perfect for ranching, water is relatively clean, grass is plentiful due to the vast land so ranchers can rotate patches, gov safety regulations are effective, industry has good quality control, and generally there is self-driven responsible and proud angmo stewardship in agriculture and farming. canada is also advanced in the transportation, refrigeration and storage of cattle and dairy products. i was there a few times in the wide open plains visiting and i'm more impressed with their ranchers than american ranchers in central and southern cal, texas, the midwest and east coast. they are more like the ranchers and farmers in northern california, specifically in sonoma, napa, solano and marin counties. cold winters are actually great for breeding some of the best cattle. so it depends on the source of where the canadian beef is from - the expensive ones are refrigerated and air-flown to ice cold warehouses in destination countries. if handling and storage in the thai warehouse are problematic, the best beef will be compromised. local delivery must also be careful, on time and refrigerated. this one that you had must have been taken with care like transporting a kidney for transplant. it is most likely both pasture raised and grass fed. sometimes, in canadian winters, cattle cannot go out to graze thus ranchers feed them grain. 69% of the time from spring to fall the cattle feed on grass, and rancher can claim it is pasture-raised. there are ranchers who feed cattle grass 100% even when they are stuck in shelters during winter. for this, the buyer has to be there to check and source it.

Don't see too much Canadian beef in singapore. Canadian seafood yes. Lots of stuff like dungeness crab, salmon, oysters, lobster, etc are from Canada.

 

[bushtucker]

talking about dry aged beef, anyone here tried Skirt (at W hotel sentosa)?