Even a stew I’ll use good beef. Start with quality end up with quality. It’s a simple kinda equation.
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Even a stew I’ll use good beef. Start with quality end up with quality. It’s a simple kinda equation.
^I can't find photos on my phone and there's no way to search here now but I've posted slow braised beef using Aussie ribeye here before. Sublime.
Yea well , not as sophisticated as some of the baked beans and crud culinary delights you big city boys are used too.Quote:
Originally Posted by malmomike77
But poor country folks like us make do with what we can scrounge up up and around.
What with road kill becoming harder and harder to find, Stew the Thai beef until soft, add potatoes, then thicken with the contents of the box below, and you have a great for working in the fields,stick to the ribs meal .
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Despite our differences in the past, I agree with you about quality meat.Quote:
Originally Posted by Headworx
But why would you use a ribeye to slow cook when a cheaper cut like chuck or flank also gives great taste too?
Ribeye for steak is almost always my choice, yes, but for s stew?
^Because at that time, I could buy whole Australian ribeyes for something like 420 Baht a Kilo. We all know braised steak is fork tender, or at least it should be even when starting out with less desirable cuts, so I wanted to see what happens when cooking that way using quality beef. The results were ridiculously good. I suppose it's in the same category of using Wagyu mince in burgers, that's next level good too.
I've only had them a few times, but I do agree. Wagyu, lamb, then beef is my pecking order with burgers.Quote:
Originally Posted by Headworx
^There's a place here called Cafe Blu with the same owner of arguably one of the best restaurants in Pattaya (Cafe De Amis) who's doing Wagyu Lasagna. I've had it, twice, and it's beyond ridiculous. Will get a pic next time, we've been in a group when I've had it before and our no phone rule applied, but it really just looks like any other Lasagna. Until you bite into it.
Will post some pics I've found though of buying a whole Aussie ribeye and using half for steaks and half for a roast beef because who doesn't like pics of good meat! That's a bit over the top too but again, it was cheap (thanks China for banning Australian meat imports after they had the audacity to ask if you knew anything about where Corona virus started :rolleyes:) so why not use it for a roast too?
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Nice bit of rump that HW.
Ribeye, not Rump. There's a big difference, but Rump is a good cut too.
^^^ Very nice, but where's the gravy? :)
^Didn't need it :)
I was doing strict Keto at the time judging by the plated shot.
Attachment 97227
:wank:Quote:
Originally Posted by Headworx
Perfect. A grind of salt and pepper (not a sprinkle from some plastic bottle), then eat it with yer fingers and a side of beer. :yup:
I’ve roasted a Ribeye before. As you say, astonishing results. But Chitty won’t be able to get one of them with a special £2.99 sticker on it at Coles!
Somebody who gets it!Quote:
Originally Posted by Edmond
:irish:
Plenty of salt n pepper on my piri piri chicken drumsticks and wedges tonight, hmm shall i post up some pics?
Perfect!!Quote:
Originally Posted by Headworx
as much as I like gravy in my Mash potato volcano. In this case I an afraid it would be overkill, and take away from overall experience.
A little bit of A1 sauce on the side to wake up the taste buds, would be nice IMO. :)
Yep, that's all good meat needs and why sauces will always come separately in decent steakhouses. Pouring resting juices back over the meat is as close as it gets to putting anything more than fresh cracked sea salt and pepper on top.Quote:
Originally Posted by Edmond
HW, just as an example, you can not use the forum search function and more but you can still search through Google if you can remember some of the context or just try keywords.Quote:
Originally Posted by Headworx
https://www.google.co.uk/search?q=te...&client=safari
^Ok Dirk I can find a post I did of braised steak and onions using NZ Tenderloin using that method but can't find the one using Aussie Ribeye which came out much better. May not have posted it here though, I'll have a look later In the What's For Dinner thread of the Forum I've always been the most active on (not Thailand related).
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All this talk of quality meat just had me spend the morning trawling through the Paleo Robbie site.
Looking forward to this lot. 300b off first order after signing up then I was 480b short of free delivery which going to be 350b.
So I pushed the boat out and ordered the whole porchetta.
https://teakdoor.com/attachment.php?...id=97243&stc=1
Why fuck around, this life isn't a rehearsal :)Quote:
Originally Posted by dirk diggler
Pics required, please.
Quote:
Originally Posted by Headworx
Exactly HW, now we're talking. Braising is the way to go.Quote:
Originally Posted by Headworx
Which is why last night we had moderate portions of sausages braised in braised lamb shank sauce. The lamb meat was a bit scarce, hence the addition of Lincolnshire sausages.
https://teakdoor.com/attachment.php?...0&d=1674452315
Despite the child-like portions it wasn't bad at all!
https://teakdoor.com/attachment.php?...1&d=1674452328
Photos of you measuring your sausage with a ruler.
It's not a required passport photo for those passport runs you go on, is it.
Baja Taco night
https://i.imgur.com/DmYilBi.jpg
https://i.imgur.com/F86KWwG.jpg
Fresh cut onions, cilantro and lime. I cut up a jalapeno 3 days back, added a bit of water and let it sit. I used AUS wagyu ground beef with Mexican spices I brought from the states. I wrapped the corn tortillas in foil and got them nice and warm on the BBQ. A splash of Tabasco Habanero sauce and down they went. :)
^ nice Mendip!
Stumpy, where did you get the corn tortillas from? It's yet another thing that doesn't exist here in the PI.