Printable View
do you got a freezer?? do you live where you can go to the terminal and pick up freight?, if so I can send you the new contact number I got as the other gal had a promotion and is not in the office most times now, so got one now that ships the next day on blue bus if ya want,,
PM if ya want to,, they got lots of stuff from all over, ham, lamb, Ram, sheep, and mutton 555
Thanks for that BG I'll PM you tomorrow. Thanks
Asia west/kings kitchen, will not sell to us, When I tried to find out why the girl that had always been my contact was not talking to me I did mail asia west and they said that they are only suppliers to supply business' so I would still have to go thru Siam Food Services, and he would contact them as see what was going on. then she did get back to me the next day and appoligised for a page and a half, said she had a new job description and was not supply office anymore and out of th country or up country a lot and gave me to new contact girls, and they got my shit to my Hommy Hommy..
If I wasn't so fuckin lazy I would take a pic of the new Thai steaks I got and they are bigger and better looking that CHI's steaks,, NO SHIT. 270 a kilo.
OK gimme your E addy and I send the new pricelist with the new names and e addys , them new broads seem to do just fine, but I have mostly been satisfied with service for 3 or 4 years,Quote:
Originally Posted by Ivor Biggun
I have just been told to get in contact with Khun Tuk at Siam Food Services
Blackgang
How much did each steak cost per baht that you ordered?
Well maybe thats what you better do then.Quote:
Originally Posted by madjbs
you will notice I never buy 1 steak, I always buy by the strip and have them cut and sealed in a freezer pack and that strip weighted about 6 kilo I thing 275 baht a kilo and the steak I just weighed that will be my supper tomorrow,, weighed 285 gm.,, no it wont either, I haveing stuffed bell peppers tomorrow, that what the crew want, and I got damn fine fresh ground beef, that I made with my new grinder/sausage stuffer I bought today.Quote:
Originally Posted by chitown
CHI, I think you got a copy of that letter with that shit too didn't you??
What ya think of that apology for a Thai??555
^ I love it!!!!!!!!!!!!!
I have a few packs of the sausages and burgers that are listed on the Asia West Fine Foods site which I bought from Makro. They had a whole set of freezers devoted to "International Meats", I will check to see if they have the steaks as well night time I am there.
Chitown I am now dry aging my steaks. I remembered this thread from months ago. Well the wife who does not allow beef is out of town for 10 days. So its steaks one day. Chicken fried another, and stew as well.
Thanks a lot for this method.
Quote:
Originally Posted by Wayne Kerr
no kidding. I think I know what I'm gonna have for lunch today !
here it is, so there is no such thing as wet aging anyway.
A Primer on Beef
What is Dry Aging Beef?
Some beef is dry aged at the USDA inspected processing plant for 10-18 days. The entire carcass is hung in a locker under controlled temperature and humidity. The whole carcass takes on the flavor and tenderness.
We dry age our beef for 14 to 21 days. This time length gives you the best flavor and taste of the beef. After the carcass has aged, it is then cut and vacuum sealed in plastic. Dry aging the beef makes the hamburger meat as flavorful as the steak.
What is Wet Aging Beef?
Commercial meat is wet aged almost immediately after the meat is harvested by cutting the meat and placing in retail cryovac packages and sometimes adding water. These are the packages you purchase at most retail stores.
Meat from a commercial feedlot has been wet aged. This means that the carcass is not hung, but is cut up right away and vacuum sealed. No real aging occurs. This meat is then shipped to the store and is put in the meat freezer only being 3-5 days aged at most. Then you are paying a premium price for water.....in dry aging the moisture evaporates from the meat which gives the meat its flavor and taste.
As to the question why do the steaks age so fast when the net says a couple of weeks. The net is offering advice on cuts of beef. Not individual steaks. I am trying the recipe right now and its looking good. It will be 3 days tomorrow and I am dying to try them. The kids and I are gonna scarf as the wife is out of town and beef is allowed to be cooked.
I bought the pen fed beef at about double the cost, but it looked so nice and the butcher cut just the steaks I wanted.
I think 4 days is just about right.
From what I understand, when companies dry age steaks, they do a large amount and then cut them later, so maybe that is why it takes longer.
The way I did it worked for me.
How did they turn out?
Pics AO!!!!!!
Nice looking steaks there Chi, where did you pick up that grill and charcoals, lotus maybe?Quote:
Originally Posted by chitown
We are grilling here about 3 times a week and smoking fish on Saturday. I will give your recipe a try next week here in NY.
Green
Could it be the temperature difference between a home fridge and the commercial ageing chillers. Temps in home fridges are up and down every time you open the door. And I read somewhere the commercial ageing process holds the temperature at a constant 34 degrees F, which is a bit below what home fridges run at I think.Quote:
Originally Posted by chitown
Sadly I have to report the steaks were fair at best. Not as tender or as juicy as I would have expected. The fat came out great though... I will try it again but not individual steaks. I will buy a rib roast, age it and then slice the steaks and cook them up.
I read on a corn beef recipe to allow 5 days per inch of meat, this was in a brine solution.
The grill was bought in Chiang Mai at the farang store - not sure of the name, maybe Ring Ping Market.......CMN or FriscoFrankie can you help?
I get the charcoal at the local Thai market. Flat pieces work best for 20 baht a bag.
Quote:
Originally Posted by LorenzoNice looking steaks there Chi, where did you pick up that grill and charcoals, lotus maybe?Quote:
Originally Posted by chitown
We are grilling here about 3 times a week and smoking fish on Saturday. I will give your recipe a try next week here in NY.
Green
I know its been posted before, but what about marinating Thai steaks in green Papaya or Pineapple juice. Supposed to be a great tenderizer. Don't know about the effects on flavour.
I believe you can pump the meat with a syringe of the brine solution to speed up the process.Quote:
Originally Posted by dirtydog
I always uses Pineapple juice, Worcestershire sauce, ground black pepper and garlic powder. The Pineapple juice starts to break down the meet immediately and you can almost cut the steak - even local beef - with a fork. I had a tender one tonight.Quote:
Originally Posted by Panda