Dinner

**DrWilly** · 01-03-2022, 07:46 PM

Does a couple of Black Angus rib eyes need context?

**Topper** · 01-03-2022, 09:44 PM

Originally Posted by bsnub

Looks interesting. Was that real mozzarella?

It was.....

But it was damn expensive. 350 Pesos or about 220B for a 12".

**Buckaroo Banzai** · 02-03-2022, 09:51 AM

stir-fried red curry chicken with string beans from out garden, Got in the way in and in the way out. LOL
My forehead is sweating lost looking at it. And after trying some I got the hiccups, but cant stop eating it.

**dirk diggler** · 02-03-2022, 10:52 AM

Do you get fake mozzarella round your way Snubs?

**cyrille** · 02-03-2022, 10:58 AM

In Asia, wherever there is pizza there''s fake mozzarella.

**bsnub** · 02-03-2022, 11:00 AM

Originally Posted by dirk diggler

Do you get fake mozzarella round your way Snubs?

Not at all. In fact, Seattle has some amazing pizza places. I just asked because the color of that cheese looked off to me.

**dirk diggler** · 02-03-2022, 11:04 AM

Makro has different options of the same cheese (cheddar) based on the colour with about 20b difference on a 2kg block.

We get the darker colour for 20b more because our customers think there’s a difference.

I’m guessing the ‘fake’ shit is the pre-grated frozen offering. We only use that at home.

**Buckaroo Banzai** · 02-03-2022, 11:21 AM

Originally Posted by dirk diggler

Makro has different options of the same cheese (cheddar) based on the colour with about 20b difference on a 2kg block.

We get the darker colour for 20b more because our customers think there’s a difference.

I’m guessing the ‘fake’ shit is the pre-grated frozen offering. We only use that at home.

The Cheddar that is offered at Macro. or any other place in Thailand so far does not taste like Cheddar to me, and when I put a slice in my burger it does not seem to melt as well.
I have being told not to buy the shredded cheese because they coat it with some sort of wax so it does not stick together and form lumps.

**AntRobertson** · 02-03-2022, 11:25 AM

Preview:

**happynz** · 02-03-2022, 03:56 PM

Nice marbling going on there.

**DrWilly** · 02-03-2022, 04:01 PM

Meat like that only needs salt, pepper and garlic.

**Headworx** · 02-03-2022, 04:44 PM

Dunno about the garlic, but what it does need is NOT to be cooked past medium!

**bsnub** · 02-03-2022, 04:47 PM

Originally Posted by Headworx

but what it does need is NOT to be cooked past medium!

That is criminal!

**DrWilly** · 02-03-2022, 05:39 PM

Originally Posted by Headworx

but what it does need is NOT to be cooked past medium!

Ant has gone strangely quiet...

**Reg Dingle** · 02-03-2022, 05:54 PM

Looks like a 28 day dry aged...nice... and would still be tender well done.

Although you just know he will eat that with no carbs....the savage

**bsnub** · 02-03-2022, 06:02 PM

Originally Posted by Reg Dingle

and would still be tender well done.

What is it with you limeys and the well done shit?

**Reg Dingle** · 02-03-2022, 06:30 PM

^ As is your experience with American Korean food, pork qnd molasses baked beans, travel, fat arsed women and land turtles

...

You should really try and open your mind, try something new and broaden your horizon

**AntRobertson** · 02-03-2022, 07:10 PM

Originally Posted by happynz

Nice marbling going on there.

It. Was. Damned. Good!

Can't be arsed going into the details right now but I tried a slightly different cooking technique from my usual and it was superb. Best steak I've had in a while.

Other than that just yer basic salt 'n pepper seasoning with some garlic and couple of chilis thrown in for little bit of bite, braised in butter:

**Reg Dingle** · 02-03-2022, 07:18 PM

^ They're gonna be needing the sliced into blood money shot.

I would have seared that on a higher heat tbh

Oh...and needs buttery mash

**Reg Dingle** · 02-03-2022, 07:20 PM

Just noticed the beetroot.

Filthy bastard

**bsnub** · 02-03-2022, 07:20 PM

Originally Posted by Reg Dingle

As is your experience with American Korean food

American Korean food is straight up Korean. Most of the places I go, they hardly speak English. We have a large Korean population here in my area.

Originally Posted by Reg Dingle

pork qnd molasses baked beans,

Only in summer and only with a nice smoked BBQ. Way better than the crap blue can beans.

Originally Posted by Reg Dingle

fat arsed women and land turtles

Nothing wrong with fat ass women. Eddy has been lost in one for several days now. Unless he volunteered to go fight in Ukraine. He is a bit short for armed service, though.

Originally Posted by Reg Dingle

You should really try and open your mind, try something new and broaden your horizon

Are you insinuating that I should move up norf and surrender meself to shit beans and well done crap beef steaks??

**AntRobertson** · 02-03-2022, 08:01 PM

Originally Posted by Reg Dingle

Just noticed the beetroot.

Filthy bastard

**DrWilly** · 02-03-2022, 08:21 PM

Originally Posted by AntRobertson

It. Was. Damned. Good!

Can't be arsed going into the details right now but I tried a slightly different cooking technique from my usual and it was superb. Best steak I've had in a while.

Other than that just yer basic salt 'n pepper seasoning with some garlic and couple of chilis thrown in for little bit of bite, braised in butter:

Reverse seared?

and where’s the carbs?

**Stumpy** · 02-03-2022, 08:33 PM

Originally Posted by Reg Dingle

Just noticed the beetroot.

Filthy bastard

+1. Filthy indeed.

But I appreciate the Ribeye cut thickness. Looks good. I never understood the people who get these paper thin steaks. They end up well done in 2 flips and its like chewing an old baseball glove.

**DrWilly** · 02-03-2022, 08:49 PM

Love a bit of beetroot. Green owed after I go red LD.

Thread: Dinner

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