Don't bother trying to explain it. The knuckle draggers will never understand.Quote:
Originally Posted by BLD
That is because you are a moron, like most Brits.Quote:
Originally Posted by Reg Dingle
:smileylaughing:
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Don't bother trying to explain it. The knuckle draggers will never understand.Quote:
Originally Posted by BLD
That is because you are a moron, like most Brits.Quote:
Originally Posted by Reg Dingle
:smileylaughing:
The little white lines are marbling......Those long white chewy bits holding the kunto together are sinew.Quote:
Originally Posted by BLD
Here's a little video for you and that dumb mercan fucko:)
https://m.youtube.com/watch?v=q2j8yH4M850
That's a bit harsh. It is bloody hard to find a good steak in Thailand. Unless you are gonna pony up the $$ it's not a thing with the average Thai they can't justify the expense. Tomcat might have more to say on the subject? That fucker seems to like strapping the feed bag on etc
Nah that aint rightQuote:
Originally Posted by Reg Dingle
Go to Kobe and eat a Kobe steak and I guarantee that will change the way you think about steak. The japs are onto it
You don't have to go to Kobe to eat one.Quote:
Originally Posted by BLD
You can even find it in Pattaya:)
Trying to think of the restaurants name where they make a show of it, juggle it and cook it in front of you.
Found it...
Benihana @ Avani
It was on that eatigo for half price dinner at 3pm, if I remember correctly:)
https://i.imgur.com/OGLoK7M.jpeg
tripadvisor.co.uk
[QUOTE=Reg Dingle;4658018 juggle it [/QUOTE]
If someone's going to juggle a couple of things in front of me in Pattaya, I don't want it to be a guy wearing a silly hat.
Anyway, marbling... I'll give you marbling.
https://teakdoor.com/attachment.php?...8&d=1742036045
Saturday night steaks have become a bit of a custom around here lately.
Thanks to Korat Chef.
Premium steaks!
https://teakdoor.com/attachment.php?...7&d=1742036035
Is that what they're calling them these days?Quote:
Originally Posted by Reg Dingle
^^ Bloody hell:), they are cheap.....less than 5 pounds.
What's the weight? After they defrosted..:)
And...Challenge accepted.... I'm right up for this Saturday Steak Off
^ Just got that:)
^ Well, I've shown you mine...
That's not very sportsmanlike to place your meat on the table then call it a day
^ I would never do that.
Ignore the eggs, and you have some hard work to do, to match this steak meal.
https://teakdoor.com/attachment.php?...9&d=1742047267
Ribeye perfection.
https://teakdoor.com/attachment.php?...0&d=1742047279
Why don't you just play it safe and do a batch of bread rolls?
https://teakdoor.com/attachment.php?...1&d=1742047297
You’re welcome, Mendy.
No one likes a show off
Erm...what?Quote:
Originally Posted by DrWilly
:smileylaughing:
Found some live mud crabs at the Chinese market this morning. Served with a garlic lemon butter, white rice and some green veggies.
Attachment 123116
Attachment 123134
Nothing flash. Thinly sliced pork belly, shitloads of assorted vrg , stir fried in soy, oyster sauce. Fish sauce,a tonne of garlic. Served with a bowl of rice. Sure hit the spot. Kids hoovered it up too
Keeping it real chàps, respecto!
Decided to go Dilly Decadent tonight with my masterpiece that is Speg boll, all fresh ingredients cooked from scratch but instead of red wine added to the sauce I've opted for the Tawny Port from Portugal.
Which reminds me I really should get a wiggle on and book my trip to Porto although I fear I shall not return.
https://teakdoor.com/attachments/the...317_184848-jpg
Some more decadence from Lloyd Grossman
https://teakdoor.com/attachments/the...317_185129-jpg
It could be a long night.
And yes Hal there's bacon lardons that's pork scratchings to you mendy in the mix also before you ask.
My cuisine keeps getting better, like a fine bottle of Tawny Port.
I really should open a restaurant and give that gobshite Gordon Ramsey a run for his money!
https://teakdoor.com/attachment.php?...2&d=1742240544
'Italian Grated Cheese' - obviously the low grade generic stuff, but some people are dumb enough to buy it just because of the famous name.
Even high grade non generic pre grated Parmesan is a big no. It’s mostly flour (to stop it clumping, and to pad out the volume).
A review from Amazon.co.uk...Quote:
Originally Posted by cyrille
:smileylaughing:Quote:
Tasteless, doesn't mix well with the dish.
I could feel hard granules under my teeth.
Discarded straight away.
No smell nor taste of cheese at all.
Fucking love tawny port. Especially in winter. Tawny port shooters with your beer to keep the cold out. Mind you I've never seen fucking snow in my life, thank fookQuote:
Originally Posted by Joe 90