Thread: Lunch ... the second course

Originally Posted by Mendip

Today it was beef basil and very nice it was too.

And here was me thinking you'd already posted your lunch on noseybook:

Those brick splash backs are great for absorbing food and oil splashes.

Originally Posted by Reg Dingle

Theres not much marbling there...and did you slice them with a blunt axe?

Well. I wasn't going to mention it but being Dil did in such an eloquent way, Yeah I think in the future it would be best to use a much heaver knife fully sharpened so you are not "Sawing" it. Wasn't as much marbling as I would have expected from a rib eye but it looks like the butcher ( not you DD) did a heavy trim up before packing which sadly takes away a lot of the fat that makes them a Ribeye and so tender.

Enjoy the steaks

Originally Posted by Edmond

10km beach run in the morning.

Ah huh....sure Eddie. We all believe you. Strap on a Go Pro and show us some of these long runs you do. You can do in hyperlapse ya know..

It was kinda more of a jog.


With an ice cream break at around 7km. Then a kinda walk for the rest of it.

Originally Posted by Stumpy

Well. I wasn't going to mention it but being Dil did in such an eloquent way, Yeah I think in the future it would be best to use a much heaver knife fully sharpened so you are not "Sawing" it.

The gardener disappeared yesterday afternoon... I thought he'd taken a break from chopping up the coconut tree and gone down to help Dirk with his machete!

Originally Posted by Mendip

The gardener disappeared yesterday afternoon... I thought he'd taken a break from chopping up the coconut tree and gone down to help Dirk with his machete!

Well At least with a machete it would be one quick whack versus sawing them with a dull butter knife.

My weapons of choice for cutting large slabs of beef.

It's not like I'm serving them up to paying customers.

At 262 baht cost per steak, however, I could certainly buy another one to put on the menu.

How much would you pay for a 250g ribeye in a restaurant?

Originally Posted by dirk diggler

How much would you pay for a 250g ribeye in a restaurant?

Honestly Dirk, Here I would pay pretty well if it was well prepared. Check out Arnos or El Gaucho for some prices. I have eaten at a few places on my travels around Thailand that show a good steak and a fair price and 9 times out of 10, it falls way short of expectations. In the food serving industry, reputation is everything. Serve quality at a fair price, repeat customers, serve crap and they will never return.

Originally Posted by dirk diggler

At 262 baht cost per steak, however, I could certainly buy another one to put on the menu.

How much would you pay for a 250g ribeye in a restaurant?

A lot more if you could improve that slush into this...

Originally Posted by Stumpy

Well At least with a machete it would be one quick whack versus sawing them with a dull butter knife

I reckon the Gardeners machete would be good as a tenderisor at best.
He'll still be whacking that coconut tree this time next year if Mendy has his way

Originally Posted by Joe 90

He'll still be whacking that coconut tree this time next year if Mendy has his way

I hope that's not some kind of euphemism, Joe?

I'd not recommend trying dry age your beef DD

^^TBH that pic did look a bit like a knob with the machete buried in the japs-eye

Originally Posted by malmomike77

I'd not recommend trying dry age your beef DD

With, was it 15 steaks? I'd recommend sacrificing 2 or 3 of them while attempting to get it correct.

^And I'd recommend leaving it to the experts, more so as aged beef is available here anyway (even Big C Extra has it) plus that beef he has needs nothing more than a glowing hot surface and some salt to bring out the best in it. I find dry aged to be too strong in flavour, almost gamey. Do you find that?

Originally Posted by Headworx

I find dry aged to be too strong in flavour, almost gamey. Do you find that?

I have not ventured much into Dry aged beef here HW. In the states it always tastes outstanding but honestly buying a good grain fed, 200 or so day aged beef is really top stuff. If you are in BKK, the Chitlom Central market has some really outstanding cuts of beef but again i recommend you ask for a sealed package in bulk. Its cheaper, un-trimmed and you can cut to the thickness you prefer. Additionally right near that butcher is a well stocked liquor store for a good Bourbon/ Whiskey. Not a Mont Claire or Sangsom type place.

^Yeah it's not for me, I love the taste of a good steak (well who doesn't?) and don't care for the extra strength in flavour that comes from dry aging. Don't know if you ever get to Na Jomtien anymore but there's a very good steakhouse in the Movenpick there called T55 New York and they specialise in steaks dry aged on the premises.

Edit to add, there's a difference of course between wet aged and dry aged when it comes to meat that's been aged for X amount of days.

I fell into a coma reading the last two posts.

^Well that'd be better than the piss trough you normally fall into around this time of day. There's adults here talking about steak, not fucking teflers talking about beans, so pick your conversations to join more carefully and maintain what little dignity you might still have.

Originally Posted by Headworx

but there's a very good steakhouse in the Movenpick there called T55 New York and they specialise in steaks dry aged on the premises.

Funny HW. So when I lived in Na Jomtien for work I rented a condo on the 28th floor of the White Sands which is the left side of the Movenpick. I would regularly have a nice steak dinner at the Movenpick being it was attached to the hotel. Being a White Sands resident I was given a 25% discount Their fresh cooked bread was excellent and being able to walk up and pick the steak you want was really nice.

Originally Posted by armstrong

I fell into a coma reading the last two posts.

That's because you drink Leo and eat at 7/11 or McD's...

Originally Posted by DrWilly

And the variation of 156grams up to 300+?

My kid just asked for a steak tonight.

Who's laughing now?

555

Originally Posted by dirk diggler

Just enough to cut it into steaks then vacuum seal and refreeze most of it.

Is there a way to defrost just half of it? haha

My hacksaw is rusty and I sold my bandsaw a while back.