Thread: Dinner

Originally Posted by Mendip

I think that pies benefit from stronger tasting, cheaper cuts of meat with the different textures.

stews benefit from cheaper cuts as they contain collagen my favourites are beef shin, skirt and cheek

Originally Posted by malmomike77

is now a good time to mention broiling?

Yeah. Let's broil up a hunk of Thai Beef. I am bit upset as I spit out a bit of good beer. Thanks Toots.

Again I think it's all about expectations. I can appreciate it worked for Mendy and others but as Mendy said in other posts, he never ate beef much so what he expects and says tastes good would be 180 off of what I would say.
I am done with wasting anymore baht on Thai beef. It's a waste of money. God bless them as they try.

Originally Posted by Stumpy

Again I think it's all about expectations.

you're not wrong JPPR, i like my pork chops grilled but you are never certain if its going to be fried like cheese sandwiches.

Originally Posted by Buckaroo Banzai

It also works with the Japanese curry Sauce I buy at Macro.

Originally Posted by Stumpy

Honestly Hal awhile back after my wife saw how much AUS and USDA beef was she bent my ear to try the Thai beef. Firstly, as a steak on a grill you are better off trying to gnaw on an old boot. I tried some slow cooked hunks and that tasted awful, dog food it was. I revisited it for a stew and that was a bust. It was more tender after a day simmering but the texture and taste is awful.

But again growing up with USDA beef I have my own expectations. If you were not a big beef eater you wouldn't know a good cut from eating a wet baseball glove

You obviously wouldn't cook it as a steak, but it's suprising that it didn't even work as a stew.

I mean, I come from Britain, which is the best country in the world with the bestest everything , but I find it hard to believe you can't make something out of it with some slow cooking.

Like Mendy and Nammers are saying here:

Originally Posted by malmomike77

stews benefit from cheaper cuts as they contain collagen my favourites are beef shin, skirt and cheek

Flank is popular in South America even for steak. It's a really tough steak but full of flavour when cooked in a stew.

Let me add, that even in stews, it's stringy and odd to eat. If a Thai piece of beef was plated in a restaurant ( even Chitty's Denny's) I guarantee you the customer would ask for a refund and that's saying alot because Dennys is a white trash restaurant nowadays.

Honestly Toots, I have tried it stewing a few times. I checked at 3hrs, was still tough and this was what they claimed to be their "Sirloin" cut. Go forbid I check anything else. Do they even know what a Tenderloin is? Haha

Originally Posted by Stumpy

Let me add, that even in stews, it's stringy and odd to eat. If a Thai piece of beef was plated in a restaurant ( even Chitty's Denny's) I guarantee you the customer would ask for a refund and that's saying alot because Dennys is a white trash restaurant nowadays.

That did make me chuckle.

Imagine Chiity and Denny's collaborating.

Where is he anyway? He's nornally all over these threads with his "creations."

Originally Posted by hallelujah

Where is he anyway? He's nornally all over these threads with his "creations."

On a traditional British Sunday bender?

Originally Posted by hallelujah

but I find it hard to believe you can't make something out of it with some slow cooking

You can Hal.... Dog Food. Seriously.

Originally Posted by Mendip

I cut and trim the beef, then simmer it away for 3 or 4 hours. Then add stock, a splash of Guiness etc and simmer another hour.

My pies are delicious and the meat is so tender you could cut it with a Thai spoon. That's all from local beef.

Occasionally when I work offshore 'steak' pies are made from leftover steaks. The meat is good quality but the pies are boring. I think that pies benefit from stronger tasting, cheaper cuts of meat with the different textures.

I know nothing about steaks but I do know my pies.

This is what I'm talking about. I don't care for steak, but I can eat a pie or a slow cooked piece of beef any day of the week- full of flavour.

Are our cousins from across the pond so used to fast food and boring steaks that they are unable to appreciate a lovely slow cooked stew? What primitive palates they have.

I just don't see the sense in buying Thai beef then having to figure out some way to make it edible when there's so much quality imported beef readily available here that will be flavourful and tender cooked any way, as long as it's not overcooked! Ok, if there's budget considerations that's fair enough, but I'd rather eat local chicken or pork (both are excellent) and save up for a really good steak every once in a while in that case.

Originally Posted by hallelujah

Imagine Chiity and Denny's collaborating

They haven't?

Originally Posted by Mendip

My pies are delicious and the meat is so tender you could cut it with a Thai Airways spoon.

Sorry, couldn't help myself

Originally Posted by Stumpy

was still tough and this was what they claimed to be their "Sirloin" cut. Go forbid I check anything else. Do they even know what a Tenderloin is? Haha

for stews you need cuts with connective tissue, not those cuts

Originally Posted by bsnub

On a traditional British Sunday bender?

You think he treats Sunday any differently to Monday, Wednesday or Friday?

Originally Posted by Headworx

I just don't see the sense in buying Thai beef then having to figure out some way to make it edible when there's so much quality imported beef readily available here that will be flavourful and tender cooked any way, as long as it's not overcooked! Ok, if there's budget considerations that's fair enough, but I'd rather eat local chicken or pork (both are excellent) and save up for a really good steak every once in a while in that case.

That really is the truth. Thai chicken and Pork is really excellent. In fact I far more prefer the pork here to the US. But to your point HW, why think you are saving money trying to convince yourself that a Thai cut of beef in any fashion is good?

A good comparion, blanch some Thai beef and look, buy a piece of Aus or USDA and blanch it. Also smell it. World's apart in both quality and smell.

Anyway, I'm signing off and getting on it again. The sun is over the yardarm and I will be tucked up in bed by the time Arsenal v United kicks off tonight.

Gonna enjoy the last few weeks of sun on my balcony and can wake up tomorrow and just find out the result of the game without the stress.

Enjoy your beef wherever you may be.

Originally Posted by hallelujah

Anyway, I'm signing off and getting on it again. The sun is over the yardarm and I will be tucked up in bed by the time Arsenal v United kicks off tonight.

Gonna enjoy the last few weeks of sun on my balcony and can wake up tomorrow and just find out the result of the game without the stress.

Enjoy your beef wherever you may be.

Peace Hal. I am sitting by my pool watching the Sunset having a beer

Originally Posted by hallelujah

You think he treats Sunday any differently to Monday, Wednesday or Friday?

Touché!

Originally Posted by malmomike77

for stews you need cuts with connective tissue, not those cuts

Exactly. For stews you would use the chuck Hal was talking about. Cooked for a long while it gets nice indeed. Soft as can be, but it is a different taste to that of a prime steak.

As a kid steak was my favorite, as I age I have come to appreciate the cheaper cuts of meats as well. But cooked the right way.

If you have a nice pot and want a great meal cook this. A chuck roast turned into a very nice pot roast. Not mine, as I use pork now, but a nice stock image.




Sadly lately even clicking large or full size this is what I get.

Thai beef is not even fit for dogs.


USA or Australian beef. Flavorful before you start.


All this talk of steak made my missus hungry.

Now we are Talking DW. Looks delish. And it matters the quality whether grilling or in stew.

Originally Posted by DrWilly

USA or Australian beef. Flavorful before you start.

All about breed and feed.
In America we never eat Thai breed. We ride em'!

Originally Posted by malmomike77

for stews you need cuts with connective tissue, not those cuts

Sorry should have been more clear as I could see that many see a Sirloin as a thin cut. We always used a Sirloin roast which is sort of like the hunk of meat that Chitty tried to pass off as a Prime cut.

But in all fairness, I do not do stews here and that is primarily because I only buy the AUS or USDA Tenderloin and Ribeyes. As I have mentioned, I am done experimenting with ways to make Thai beef taste good. Even my wife has said that the AUS and USDA beef has a nice smell when cooking and the Thai beef doesn't. I said its because of the cow, what it is fed, the butchering and aging. It all makes a huge difference. Thai beef has a wild taste like eating boar or something.