Outback the best.
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.....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.
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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 thereOutback the best.
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.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.
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.talking about dry aged beef, anyone here tried Skirt (at W hotel sentosa)?
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?
The best Canadian beef is Alberta beef. Ah Lion will agree with me
Thank you. I remembered the one I had was grass-fed only. Should go there again soon.
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)
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A simple wine for a simple afternoon
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The delicious salad
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Great burger
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Juicy medium burger, we both enjoyed so much while waiting for the rain to stop to go to the airport
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sg market may be dominated by aussie beef. cheaperer, fasterer, nearerer. but arsetralia climate not great for cattle. kiwi climate is betterer.
stressed from heat and hoofing around too much. may have to escape probing dicks of horny aussie cowboys. outback is crap.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
Hmm grass is mostly carbs? So more fat?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
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.Hmm grass is mostly carbs? So more fat?
Aussie not so cold why the cows make so much fat?
Is there any other type of Canadian Beef?