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Bobby, I can buy, but do not, from my supplier, USDA prime or choice beef and for sirloin it is about 1500.00 baht a kiloQuote:
Originally Posted by BobbyTits
And for KOBE Beef it is up to 3500.00 baht a kilo.
NZ Ribeye, fresh frozen and not aged is about 700.00 a kilo
And Thai grain fed Rib Eye frozen is 275.00 a kilo
I've not been to the KC on Stark st but I know what your talking about. If someone wants to come in here I'll do the same, but its gonna be 4kg, bai kon dio (by oneself,) as my steaks are delicious and I could eat a paltry 72oz. I doubt I could choke down a 12'r from KC though...just kidding, I only eat the breakfast there, I've not tried the steak. This is under the condition they bring an audience, as I like to sell food not give it away. But given superhuman effort, you'll earn my appreciation/admiration and your portrait on the wall...full body. And a "big boy steak status" plaque. BG You look like a man thats been through some steak. Someone wanna try it out?
I don't typically like to put an animal through more than it needs to either but I wasn't aware of this until well after I decided to buy TF.
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Originally Posted by EmperorTud
btw BG I'm interested in hearing more about your NZ hookup.
That's worthy of a new thread :rofl: peppermint for you Rain.Quote:
Originally Posted by November Rain
Sure, I get it from Siam Food Services there in BKK, I buy online and they ship to me same day service on Blue VIP bus.Quote:
Originally Posted by Timber
I have been buying beef from them for years, it was the only place I could get it.
You might do well to get in touch with them and look their stocks over, They have a cash and carry service too over at their plant.
Wow, that's cheap. I get TF right from one of their ranches in Sakon Nakhorn and pay 480 per kilo, non frozen. All Charolais beef.Quote:
Originally Posted by blackgang
Is the Thai beef you get Brahmin?
^
I'll try the nz, if its good look for it on my menu. Thanks BG.
^Norton, What cut do you get for 480?
Rib Eye. Not expert in cuts but trimmed, well marbled and I have them cut the steaks in 3 cm thickness. Looks like a big prime rib before they cut it.:)Quote:
Originally Posted by Timber
Not what I would call Brahman,, looks more like Angus. Been laying in the meat tray for a couple days.Quote:
Originally Posted by Norton
https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif
Pretty hard to tell once the ears are off.:) Does look nicely marbled though compared to the local non grain fed stuff.Quote:
Originally Posted by blackgang
Here's the update on your steak fellas. I'm pleased to say that the butter appears to be having its desired effect. This steak was sitting pretty (not literally, fat covered meat doesn't really look lickable when it comes out the dtuyen, use your imagination here.) I bought 1/4kg of roasted peppercorns from au tau gaw (no idea on spelling here) then carefully roasted them again in a little sesame oil and garlic clarified butter. They took a trip through my croak, until I got tired and had to open my store, then a little in the blender, before being applied to your beef. I must say, I almost ate it myself. After forcing myself to cover this beauty, I returned it to its residence in the lower 20% of my dtuyen (show us your dtuyen.) I'm really excited about tomorrow.
https://teakdoor.com/images/imported/2008/04/406.jpg
https://teakdoor.com/images/imported/2008/04/407.jpg
https://teakdoor.com/images/imported/2008/04/408.jpg
BIG BOY STEAK
Well I take back all my derogatory comments of before,was having a bad day yesterday.
Looks bloody marvelous Timber,I will partake of a cyber piece of your steak and give it the star rating tomorrow :).
BTW what are the accompanying side dishes and/or vino for this? Just in case I want to try your recipe.
Thanks, I hate to put people off. The sides/wine are whatever you want, this is why I do ala carte, this ensures the "customer is always right." I plan to give the guys coming in a full range of what I can do. We'll post the pics. If you can't wait, look at my menus.
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Originally Posted by momo8
well... i guess you will all agree that her one eye may as well be pretty :))))
side dishes: make your pick, and tell it to TIMBA'S; you will eat more than you initially planned
I'll post a bunch of recipes over the holiday, as I expect to be slow. Miss Attitude has her work cut out for her. I didn't get to do much today, I had alot going on then I had to troubleshoot my internet connection for 2hrs before I could join my friends here at TD. So I'm gonna post my dogfood recipe since its fun, then I'm going to bed.
I pay about 100B more than that for my ribeye. If anyone can bring me this I'll cook them a piece for free for their efforts.
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Originally Posted by Norton
How do you think we feel?:)Quote:
Originally Posted by Timber
You won't believe the amount of phone conversations we have had over this:)
Very cute, i realy enjoyed that.:)Quote:
Originally Posted by November RainTo paraphrase Dorothy Parker (I replace just one name, twice)Quote:
Originally Posted by English Noodles
" The affair between English Noodles and English Noodles will live as one of the prettiest love stories in all literature."
Sweet...that's what I like to hear.
Strange, I didn't think you were the type to get excited over big boy meat.Quote:
Originally Posted by English Noodles
Takes all sorts, i spose:)
agreed.Quote:
Originally Posted by Timber
as long as its bloody on the inside! tastes great!Quote:
Originally Posted by Wallalai
:rofl:Quote:
Originally Posted by NickA
I'm going to start putting somethings together now for your dinner tonight guys. I've been seeing evidence of being dead over Songkran (I've not been very busy) so I got some extra time to put out a spread. Your steak is coming along well too. See ya soon.