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  1. #1
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    Journey of Meat - Rama 9 Soi 41 (Near The Nine)

    The wife found this on facebook and we thought we would give it a try. Journey of Meats



    The wine cooler and beef dry aging...



    If the aged beef doesn't tempt you, they have precut steaks, all waygu from Australia and Japan. You go to the counter and pick out the steak you want. The steak only comes with garnish, you have to order your sides separately.


    Our little baby....


    The steak was ordered medium rare but came out like this....the waiter said it was medium rare, but I had to disagree....maybe our chefs can chime in with their opinion. However, they re fired the monster and it was perfect.



    The aftermath...



    The food was good and the gentlemen there know their meat better than butterfly. One thing they had in stock was speck, the Italian "bacon" and it was superb, we got some to bring home to snack on. I've not seen speck in Thailand until yesterday.

    It's a nice place but just not my cup of tea. The service was great, the staff knowledgeable about their products and the steak once refired was probably one of the best I've ever had. If you love a great steak and are moderately well off, this is the place for you.
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    Last edited by CSFFan; 16-03-2018 at 03:53 PM.
    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  2. #2
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    What did it cost you?

  3. #3
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    3700 .....

  4. #4
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    For 2 of you?
    That doesn't seem so bad, but what do I know.

  5. #5
    a cookin' an' a bookin'
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    Lovely.

    Thanks for that.

    Unfortunately I never get over to that side of town.

  6. #6
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    Whoa!! Thats like 120 bucks for steak for two... How much do you have in savings bro you are always eating out. Damn lucky you are I guess.

    Alfreds is probably San Francisco's oldest and most beloved old style steak house. Its prices have gone through the roof but still are less than that joint. Have a look. Got to have some class and atmosphere for those kind of prices..

    Menus ? ALFRED'S SF

  7. #7
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    Quote Originally Posted by CSFFan View Post

    The steak was ordered medium rare but came out like this....the waiter said it was medium rare, but I had to disagree....maybe our chefs can chime in with their opinion. However, they re fired the monster and it was perfect.





    I am not a chef - but for me hell no. That is raw to blue.

  8. #8
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    Quote Originally Posted by aging one View Post
    Whoa!! Thats like 120 bucks for steak for two...
    I thought I'd treat the wife, she deserves a chance to try something new....though I doubt we'll be back.

  9. #9
    Custard User stroller's Avatar
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    Giant portions of beef with starchy/cheesy sides could hardly be anything 'new' for someone who lives with you.

    How about a healthy low-cal salad, steamed fish or curried vegetable soup?

  10. #10
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    Quote Originally Posted by nidhogg View Post
    I am not a chef - but for me hell no. That is raw to blue.
    yep, maybe a bit too rare.

    but, beef and lamb are the only meat that are safe to eat rare on the inside.

    if you're going to be spending that kind of money on beef, it would be a waste to over cook it and miss out on its best taste, IMO.

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  11. #11
    a cookin' an' a bookin'
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    Quote Originally Posted by CSFFan View Post
    The aftermath...


    You didn't eat the vegetables.





    Only joking. How many grams was the steak?

  12. #12
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    Quote Originally Posted by stroller View Post
    How about a healthy low-cal salad, steamed fish or curried vegetable soup?
    I've posted up tons of pictures of those....

    Quote Originally Posted by Luigi View Post
    How many grams was the steak?
    Wife said it was about 700 grams. A giant T-bone....

  13. #13
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    Nowhere near medium rare.

    Very easy to see the temperature. The center needs to be the colour brick red.

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    ^ Just to go on a bit more.

    The fat isn't even rendered and would need about another 2 or 3 minutes in a hot pan being constantly basted to reach medium rare.

    For the money you paid, I would have kicked up a fuss.

    --EDIT--

    Form the original picture, it looks like they cooked it on a too high heat because the sear on the fat on the outside looks like charcoal.
    Black diamonds? I shit 'em.

  15. #15
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    Quote Originally Posted by Bogon View Post
    For the money you paid, I would have kicked up a fuss.
    I cut the steak so the meat would show nicely and asked the waiter (who honestly was very knowledgable) what he thought the temp on my steak was...he said medium rare from remembering our order, but after looking at the steak immediately picked up the plate to be returned to the kitchen. No muss, no fuss and it came back perfect.

  16. #16
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  17. #17
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    Damn nice looking T-bone. Too expensive for me.

  18. #18
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    Being from Pennsylvania, if and when I'm in a decent steakhouse, I always ask if they've ever heard of "Pittsburgh Style".
    Very rarelyl they have.
    In Pennsylvania they do though and I love it that way.
    Basically it means: Black and Blue.
    Charcoal layer on the outside and raw on the inside.
    Not easy to do I've been told and you need a very hot stove.
    But the 3 or 4 times in my life that I've had it done correctly, it is awesome. (IMO anyway)

  19. #19
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    Best steak i ever ate at a restaurant was at Vlads Restaurant in Melbourne. If They gave that to me, I would've told them to take it back and cook me another. At that price they should not be making mistakes. That is poor control.

  20. #20
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    Quote Originally Posted by Hugh Cow View Post
    If They gave that to me, I would've told them to take it back and cook me another.
    This! I would not have allowed them to refire the steak. No way, once it is off the heat the juices start to come out of it and it is not the same. One thing that a steakhouse should never botch up is the doneness.

  21. #21
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    Quote Originally Posted by Bogon View Post
    Form the original picture, it looks like they cooked it on a too high heat because the sear on the fat on the outside looks like charcoal.
    I think you've put your finger on it. Add to that the steak may have come directly out of the chiller.

    With all that dry aged quaity meat, I can't help wondering why they don't sous vide it. I suppose they weighed that up against the marketing ploy of choosing your own steak.

  22. #22
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    Quote Originally Posted by Maanaam View Post
    I can't help wondering why they don't sous vide it.
    Maybe they don't have a thermometer?

  23. #23
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    Maybe the chef was a woman? She was on her phone last night to her "friend" dikie.

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