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Thread: Dinner

  1. #23876
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    ^^ It was hot enough to burn my hand on the skillet handle! But maybe should have been hotter still. The steaks made a sizzling noise when I stuck them in, so I thought it must have been hot enough.

    I checked the packet and they were striploin and not sirloin, an easy mistake to make! And they were Thai beef.

    So... room for improvement for my next attempt!

  2. #23877
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    Quote Originally Posted by Mendip View Post
    they were Thai beef.
    No wonder they were grey and tough as old boots.

    You should call Paleo Robbie like Ant. His pasture fed imported t-bones from there looked ace.

  3. #23878
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    Quote Originally Posted by Mendip View Post
    And they were Thai beef.
    There's your first and biggest problem, Thai beef is absolute shit. There's only one idiot here who will argue that point and it'll come as no surprise that he's never posted a pic of a steak he's cooked. I don't even think you can get Thai beef in Portland.

    Quote Originally Posted by Dillinger View Post
    You should call Paleo Robbie like Ant. His pasture fed imported t-bones from there looked ace.
    Agree. Sorry Mendip but looking at that steak when it was raw, it should have been featured in the Anna the Dog thread instead of here. I'd be reading up and looking at pics of what marbling is before buying any more steaks, or just trusting places like Paleo Robbie to supply quality imported products. Doesn't matter how good a cook you are, there's nothing that can be done to make poor quality steak nice to eat if using the pan-seared method. That's a cast iron skillet you've bought, not a fucking magic wand

  4. #23879
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    Quote Originally Posted by Mendip View Post
    they were Thai beef.
    Wow. It actually looked more like pork.

    You'd probably have been better off with the plastic beef balls they put in the nooden soup.

  5. #23880
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    Quote Originally Posted by hallelujah View Post
    Wow. It actually looked more like pork.
    I was sure it was pork as well. Dont waste your money on Thai beef, or even cheap imported beef. At Head says, marbling is the key.

  6. #23881
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    This is a 150 g piece of Korean hanwoo from when I was living there. It cost a pretty penny, so was a once in a while treat when we went out for a BBQ, but it was melt in your mouth stuff and full of flavour.

    Dinner-hanwoo-jpg


    Now compare this to that sorry looking piece of Thai "beef." It's difficult to believe it's from the same animal.

  7. #23882
    Thailand Expat David48atTD's Avatar
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    When in Bangkok ...

    ---

    Battle of the Butchers: 5 Meat Shops in Bangkok that Make the Cut

    Prime Beef Butchery



    This little meat shop on the way out of town provides 21-day dry aged Thai beef that will just melt in your mouth.

    At the same time you can be sure to find some Kagoshima A5 Wagyu that will leave your friends and family begging for more at your next cookout.

    Whether you are looking for cuts to cook an American-style steak, Japanese shabu shabu, or Korean BBQ, this place is a one-stop service.

    • Location:

      Thai Watsadu at Chaengwattana Road
    • Opening Hours:

      10:00 - 19:00 (Call to confirm)
    • Contact Details:

      Call 089-135-4556



    The other 4 are here
    “Someone is sitting in the shade today because someone planted a tree a long time ago”

  8. #23883
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    Typical American Angus rib eye...

    Dinner-ripeye-jpeg

  9. #23884
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    ^ looks great

    ---

    I assume their get their meat from the Shop in the alley next door, just off Sukhumvit Rd

    Butcher Shop | Villa Market

    Dinner-screenshot_2020-06-05-butcher-shop-villa

  10. #23885
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    ^I see local Striploin there for about 1200 Baht a key. They're seriously fucking kidding, you can get good Aussie ribeye much cheaper than that.

  11. #23886
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    Thirded on Paleo Robbie. We had a steak dinner the other day - two rib eye from paleo, and one from Foodland - the difference was simply amazing. Probably about twice the price, but the paleo ones actually tasted like steak.

  12. #23887
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    Quote Originally Posted by bsnub View Post
    Typical American Angus rib eye...

    Dinner-ripeye-jpeg
    ^Looking good for marbling and fat content, for sure that would be very nice to cook and eat.

    I've got a piece of Aussie ribeye coming up to room temp right now that will go with some eggs for lunch, here's what it looked like after cutting the whole ribeye into steaks ready for the freezer.
    Dinner-20200605_103154-jpg

  13. #23888
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by nidhogg
    Thirded on Paleo Robbie. We had a steak dinner the other day - two rib eye from paleo, and one from Foodland - the difference was simply amazing. Probably about twice the price, but the paleo ones actually tasted like steak.
    Fourthed then. The only issue I've had with them is ordering shite I shouldn't have which is clearly my fault not theirs.

    Great service.

  14. #23889
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    Quote Originally Posted by Mendip View Post
    The steaks made a sizzling noise when I stuck them in, so I thought it must have been hot enough.
    I heat mine up to max to start, when i chuck the steak in the oil i rubbed on smokes off, leave it 10 secs on one side to seal, spin it and leave it for 2-4 mins depending on thickness and then give 2-4 for the first side i sealed - done.
    Your cast pan, once its hot you can pretty much turn off the heat - it will be retain enough heat to finish the steak.

    Oh and don't buy Thai beef that looks like pork.
    Last edited by NamPikToot; 05-06-2020 at 11:41 AM.

  15. #23890
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    Dinner-20200605_120915-jpg

    Dinner-20200605_121001-jpg

  16. #23891
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    That will get Mendips attention for sure. Beautifully prepared steak. Nice eggs as well..

  17. #23892
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    Quote Originally Posted by aging one View Post
    Nice eggs as well..
    Don't get me going on nicely cooked eggs! Recently had this served up at a local restaraunt we've been to for breakfast quite often before. I ate them but won't be returning, if the cooks can't get eggs right there's too many choices here of places that can.
    Dinner-20200605_122251-jpg

  18. #23893
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    Quote Originally Posted by aging one View Post
    That will get Mendips attention for sure. Beautifully prepared steak. Nice eggs as well..
    Hey... my eggs were OK! Organic and laid by my own chickens the same day as eaten. It don't get better than that!

    But yes indeed, no comparison between the steaks.

    My next steak pic will be better, I promise! I'll not give up.

    But in the meantime... skillet-seared tuna steaks planned for tonight! (I'm just off to the kitchen to check for marbling!)

  19. #23894
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    Quote Originally Posted by Mendip View Post
    skillet-seared tuna steaks planned for tonight!
    Don't overcook those! They should be raw in the middle if cooked right.

  20. #23895
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    ^ Here we go!

    As I recently found out on the lunch thread... I have a lot to learn with this cooking malarkey.

  21. #23896
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    Quote Originally Posted by Mendip View Post
    Hey... my eggs were OK!
    Certainly were, as was everything else on the plates. It was just the local beef that let you down.

  22. #23897
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    Quote Originally Posted by NamPikToot View Post
    Stir that lot up and now set the Chitty timer for tomorrow.
    Well, that's 3 for the freezer and Dill size portion for a few meals. Judged the Chili just right on tasting - brings on a sheen of sweat.

    Dinner-ready-jpg

  23. #23898
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    ^ Lookin good.
    Hope you have some nachos, tacos and wraps

  24. #23899
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    I'm going to get my toaster out and have a toasted Chili manwhich ... stick that in ya Kingwilly and smoke it.

  25. #23900
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    ^ I could make my own. Have some in the freezer.





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