What's the BEST food you ever ate?

[Ramseth]

Uno beef house prime ripeyes

That's also a good one. We share the same taste. (The spelling is ribeye.)

 

[chuckyworld]

Roast Prime Rib, roast for more tham 12 hrs, outh watering and it in melt in your mouth, with black pepper sauce.

 

[vamjok]

That's also a good one. We share the same taste. (The spelling is ribeye.)

Due to the extreme wild sex you had with mum, it resulted in damage my brain cell during the development stage. As a result i actually have dyslexia this disorder in real life.

 

[Agoraphobic]

Re: Meaty Stuff

FYI: Gado Gado means "sissors sissors" in hokkien.

Actually it never occurred to me what Gado Gado means. And we shouldn't use hokkien to translate (apart from inside jokes).

So does anyone out there know the origins to the meaning of Gado Gado?

I like the keropok, ketupat and peanut sauce, but the cabbage and bean sprouts - nah!

Cheers!

 

[Unrepented]

Re: Meaty Stuff

If not mistaken, gado gado sauce is like satay sauce.

I still remember the Yong Tau Hu that was given to me for free from an old lady neighbour of my grandfather's, just because I was very cute. She just add the sweet sauce nia, very nice.

When govt. forced them to relocate, most people left, her family was one of the last to leave, always looking out for robbers because the village was getting deserted. I heard she died with her mouth open, think she wanted to call out but passed away.:o

At least she died in her own home and not JB:o

Talk about Yong Tau Hu, I always remember this old lady.

Anyone try Yong Tau Hu with gado gado sauce? damn nice man

 

[vamjok]

Roast Prime Rib, roast for more tham 12 hrs, outh watering and it in melt in your mouth, with black pepper sauce.

roast 12 hours becomes well done already. where got nice like eat rubber like that

 

[Agoraphobic]

Uno beef house prime ripeyes

My favorite steak.

Cheers!

 

[Unrepented]

Best barbeque baby lamb I had was in Xinjiang in prc.

Given the killing technique, the the meat never touch water and had very little traces of blood, and straight to the barbeque.

No Gambeng sell, because the goats all eat fresh grass.:p

 

[vamjok]

actually between ribeye and tenderloin which cut you all prefer?

 

[Agoraphobic]

Roast Prime Rib, roast for more tham 12 hrs, outh watering and it in melt in your mouth, with black pepper sauce.

Do you do this at home (roast > 12 hrs) or you go to a restaurant for that? Walan, thanksgiving roast turkey for 4 hrs in over already very demanding.

FYI, I do a slow cook bbq rib on charcoal kettle grill, it takes about an hour (+/- a few minutes), but I enjoy the hour - drinking beer.

Cheers!

 

[eatshitndie]

Re: Meaty Stuff

surprisingly poached eggs over proscuitto and thin crusted pan cakes.

 

[Agoraphobic]

actually between ribeye and tenderloin which cut you all prefer?

For beef cuts, my preference as follows:

1. Ribeye
2. T-bone
3. Sirloin (Striploin ??)

Having said this, I am not a butcher and only get these from the market. The above three are my personal favs for grilling. I do not do stews, etc. and therefore have limited knowledge. I used to order filet mignon when I went to a restaurant, but after I started bbqing often, I won't even touch that - no flavor compared to the three I've mentioned.

Cheers!

 

[Agoraphobic]

Re: Meaty Stuff

surprisingly poached eggs over proscuitto and thin crusted pan cakes.

Sound like great breakfast. I love proscuitto.

Cheers!

 

[vamjok]

For beef cuts, my preference as follows:

1. Ribeye
2. T-bone
3. Sirloin (Striploin ??)

Having said this, I am not a butcher and only get these from the market. The above three are my personal favs for grilling. I do not do stews, etc. and therefore have limited knowledge. I used to order filet mignon when I went to a restaurant, but after I started bbqing often, I won't even touch that - no flavor compared to the three I've mentioned.

Cheers!

i believe you know more than me in this area.

to me i cannot taste much difference in these 2. Personally ribeye tends to taste a bit fatter (i like that taste a lot), but the difference is very subtle.

 

[Ramseth]

T-bone the part above the ribs. Ribeye is the part covering the ribs. Sirloin is the part below the ribs. The real fatty parts on backs and bellies and limbs can't be cooked into steaks. They'd be made into beef bacons or hams or grounded for beef patties or corned beef.

 

[Agoraphobic]

i believe you know more than me in this area.

to me i cannot taste much difference in these 2. Personally ribeye tends to taste a bit fatter (i like that taste a lot), but the difference is very subtle.

Ribeye has fat that is distibuted across the cut - they call it marbling. Other cuts have the fat in one area and the less faty area separated. It is fat that makes meat yummy (that is why dark meat for chicken, tastes better than breast meat) - for those who love the flavor. Similarly, tuna stomach contains more fat that the back/tail. This is why the filet mignon actually tastes worsts (among cuts of beef). But there is a market for the health conscious - who are willing to pay more.

Coming from a weekend cook, and eater.

Cheers!

 

[Agoraphobic]

T-bone the part above the ribs. Ribeye is the part covering the ribs. Sirloin is the part below the ribs. The real fatty parts on backs and bellies can't be cooked into steaks. They'd be made into bacons, the limbs into hams.

Bacon and ham refer to pigs, while sirloin, ribeyes are parts of the cow - at least as used by butchers.

Between cooking beef and pork, I see that pork requires more skill. I could easily season beef with just salt and pepper, but pokt requires serious seasoning to come out good. Anyone can produce a good piece of beef steak. However, it takes skill and some learning to make a great tasting piece of char siew or bak kut teh.

Cheers!

 

[Ramseth]

Bacon and ham refer to pigs, while sirloin, ribeyes are parts of the cow - at least as used by butchers.

Between cooking beef and pork, I see that pork requires more skill. I could easily season beef with just salt and pepper, but pokt requires serious seasoning to come out good. Anyone can produce a good piece of beef steak. However, it takes skill and some learning to make a great tasting piece of char siew or bak kut teh.

Cheers!

I'ved edited my earlier post for clarification. Thanks.

As for pork, almost everything is palatable fresh as it since thanks to Chinese culinary.

 

[neddy]

Roes

The orange eggs

 

[vamjok]

Bacon and ham refer to pigs, while sirloin, ribeyes are parts of the cow - at least as used by butchers.

Between cooking beef and pork, I see that pork requires more skill. I could easily season beef with just salt and pepper, but pokt requires serious seasoning to come out good. Anyone can produce a good piece of beef steak. However, it takes skill and some learning to make a great tasting piece of char siew or bak kut teh.

Cheers!

for bak kut teh i know who are the real experts. Those working in the traditional chinese medication hall. Ask for their recipe and their recommendation. those selling bak kut teh that makes tons of money will not share with you their secret, but those selling the herb to them don't care!