Thread: Dinner

Originally Posted by dirk diggler

My money's on the lower one

I would fully agree.

Originally Posted by Reg Dingle

One for the purists

I suspect you got a lot of reds for that disgusting display. Its wrong on so many levels. Ketchup on steak, cheap chips.

Originally Posted by Stumpy

I suspect you got a lot of reds for that disgusting display.

Ya that is worthy of a red for sure but I am out of ammo.

Originally Posted by Headworx

x2

Attachment 83992

I found Harvey Australian beef to be a good cut. However like most of the stores here in Thailand they cut them just to darn thin. I go to the butcher shop and ask for the cut I want or just buy the slab and bring it home and cut to my preference. I have found IMHO that a 2" thick cut is optimum for grilling. Its allows you to apply a good high temp sear on both sides then reduce the grill heat and cook to med rare to med. If they are paper thin, the sear on each sides cooks them to almost med well and no juices after. I seldom ever pan fry a steak. Q only.

^I actually thought about buying a whole rib-eye this morning, they had plenty of them beside the individual steaks. This pic is from an earlier time, but it shows what I mean:


But my problems are,
1/ Buying the whole rib-eye and not knowing for sure what its going to be like inside till I get it home and start slicing it up.
2/ Then having to freeze most of it instead of eating it fresh.
3/ I don't eat 500+gr steaks anymore, around 300gr is fine for me these days and my Mrs likes about 150- 200gr which presents another problem when slicing a whole cut up for the freezer.
4/ Macro always have plenty of pre-sliced steaks like in the pic above, so it makes sense to just go there (a 10 minute drive from home) and buy a couple of steaks of our choosing when it comes to weight/marbling whenever we feel like it.

You've seen the interior shots of enough steaks I've posted pics of to know I can cook steaks that are less than 2 inches thick to medium rare, Chitty taught me how

Originally Posted by Headworx

Chitty taught me how

Hahahahaha. Yeah. The Sizzler Master.

I completely understand HW. As a suggestion, what typically do if i am going to buy the slab is ask the butcher to cut it in half so I can look. They have never had an issue as they know they can seal and store with no issue if the quality isn't what I prefer. However being honest when you buy from a good grade farm, the quality is usually always very good.

As for freezing, I have a vacuum sealer and it works outstanding. I cut open the package, cut to the thickness and vacuum seal and freeze. I write on the packet date so I know. I never let them freeze longer than 90 days or so.

Btw, the selection you have access to is extremely good. Up here in Lampang, it's pretty sad. So I do my BKK business visit. Buy a slab and bring it home. The last one I bought was incredibly nice slab of Ribeye. I have about 4 left.

Cheers

Originally Posted by Stumpy

As for freezing, I have a vacuum sealer and it works outstanding. I cut open the package, cut to the thickness and vacuum seal and freeze.

Vacuum sealer is a must. One thing I do different from you is that I flash freeze the meat on a sheet pan, then I vacuum seal it. Seems that fewer juices get pulled out of the meat that way.

Originally Posted by bsnub

Vacuum sealer is a must. One thing I do different from you is that I flash freeze the meat on a sheet pan, then I vacuum seal it. Seems that fewer juices get pulled out of the meat that way.

Good Info Snubs. I have a large upright freezer. I could put them on a tray then pull out and freeze.

Cheers buddy

You will notice the difference!

Originally Posted by Stumpy

I completely understand HW.

As I completely understand your situation and would be doing exactly the same thing as you too if I lived where you do, including regular Mendip-like visits to Bangkok for some fresh meat

I have bought whole slabs of both rib-eye and tenderloin here before then sliced and frozen them, but for reasons already pointed out it just doesn't make sense while living where I do. But as there's been so much talk about steaks here lately, I'll post a few pics of previous whole slabs anyway because who doesn't like looking at pics of good quality steak?!

Man On Man HW...

Who doesn't love a good quality steak.

That is full on porn!

This is what I am grilling for the night.

How to cook a steak with chef Jean Pierre

Who needs Chef Jean Pierre when TD has Bsnub!

Time for a break for the indoctrinated steak brigade....in the absence of any wild salmon I opted for the next best thing.

Captain Birds eye fish fingers...



Keep it real biatches

^ Its a bit overdone for Armstrong and lacking malt vinegar for me

Originally Posted by Joe 90

Captain Birds eye fish fingers...

While I know this is the dinner thread and all meals posted are what a poster chooses to eat however, at some point a level of pride should take a part in it. Joe's dinner above with frozen fish sticks, frozen fries and canned beans looks like a meal you feed a child. I am bit confused because this is the same guy who needed help with a dating ad and also has a Fit Club thread going.

Nice Dinner DrW. Love the bacon wrapped asparagus

Well, there was nothing wrong with that ribeye apart from the size of it.

^Look at the cap almost falling apart on that steak, never a bad sign

Would steak for breakfast be wrong? I'm salivating looking at the 2 steak dinners posted yesterday..

In fact, at 132 baht, I'll be looking for more of those.

Originally Posted by dirk diggler

In fact, at 132 baht, I'll be looking for more of those.

And why wouldn't you be? It's very good steak at a very reasonable price, you'd be mad not to grab a few whenever you feel like a steak assuming your local Macro always has them too.

Originally Posted by dirk diggler

Well, there was nothing wrong with that ribeye apart from the size of it.

Now being a bit of a purist type, The only thing I would note is the qty of fat versus actual meat. IMHO there is a fine line between marble texture and fat. Marbleing tends to cook away giving the steak its tender cut and juicy taste. However if too much fat, you can taste it and you spend way to much time dicing it up to toss a lot out.

That said.....

Originally Posted by dirk diggler

In fact, at 132 baht, I'll be looking for more of those

For that price its something to consider.

Originally Posted by Headworx

Would steak for breakfast be wrong?

Never.