Food, Food, and More Food Thread

krim wrote:

it's pretty good for $20... just that sometimes the meat you want doesn't come around.. much like when you go eat dim sum and that one cart you've been waiting for never makes it to your section.

wow 20 bucks...that sounds very reasonable....great dim sum analogy! :rofl:

Hiya...

Triky and Krim...

Thanks for answering. So, the meat is so soft you don't need a steak knife to cut it? (I'm starting to drool just thinking about it...).

I've always heard about it but have never had the opportunity to try it. Maybe one day...I hope. :victory:

to be honest.. in terms of steak, i'd take a 1lb dry air aged porterhouse over a fresh kobe steak... of course, if i could afford to find/try a dry aged a kobe porthouse it'd be out of this world..

Tu_triky wrote:

wow 20 bucks...that sounds very reasonable....great dim sum analogy! :rofl:

Hard to fathom a thin-cut steak going for 9800 Yen in the bottom floor of the department stores. :beaten:

Ouch! That hurts the wallet.

ganmo wrote:Hiya...

Triky and Krim...

Thanks for answering. So, the meat is so soft you don't need a steak knife to cut it? (I'm starting to drool just thinking about it...).

I've always heard about it but have never had the opportunity to try it. Maybe one day...I hope. :victory:

in america we have a 3 level grading program for meat - a select, choice, prime...in japan they have an 8 or 10 point scale...they're much more discriminating when it comes to meat...it shows....yeah, it's drool worthy. :beaten:


okay i was a bit off...the Japanese Beef Grading scale:


Beef Grading Scales

The beef grading scale used by the US Department of Agriculture refers to the amount of fat in the beef, though the USDA describes it as a description of gtenderness, juiciness, and flavor.h gMarbledh fat refers to the level of fat distributed throughout the glean,h or edible meat portion of the beef" (3). Kobe beef's quality is so high (and so much better than even a top prime beef) that it does not fit on this chart. The Japanese beef grading scale has a range of 1-12, with twelve being the best meat possible. A score of 12 is extremely rare; a good piece of Kobe beef usually ranks around 10. The chart below compares the USDA scale to the Japanese scale. Kobe-style beef from America usually earns scores of 6-8 on the Japanese scale.

ate a late lunch @ Daikokuya ramen....gyoza + ramen = grub

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Tu_triky wrote:[image]

I want it. >>stomps foot<<

Wynter wrote:

I want it. >>stomps foot<<

i'm afraid if i mailed it to you...you might receive it petrified, next year.

Tu_triky wrote:

next year.

shtupid Canadian post office. :puppydog:

Wynter wrote:

shtupid Canadian post office. :puppydog:

well if you ever visit this blighted landscape with your brother, as you mentioned.....put it on your list.

I'm thinkin' this is a gyoza night. :victory:

bmwracer wrote:I'm thinkin' this is a gyoza night. :victory:

gyoza over mind :beaten:

Tu_triky wrote:

well if you ever visit this blighted landscape with your brother, as you mentioned.....put it on your list.

Done!

I dunno what's going on with my apetite. I ate a whole bowl full of biryani around 4:30pm. It's 6:50pm now and I'm starving. I haven't even done anything active, just sat around, that would account for the hunger. :headscratch:

going to eat Pho with a friend. :woot: :woot: :woot:

krim wrote:going to eat Pho with a friend. :woot: :woot: :woot:

siracha here i come.

krim wrote:going to eat Pho with a friend. :woot: :woot: :woot:

get yourself a Pho Dac Biet :hehe: :hehe: Make it a large :victory:

Whatever you order, hopefully its good :mrgreen:

*still waiting for beef to thaw and looks up online on how to not make beef rubbery*

littlemissfab wrote:*still waiting for beef to thaw and looks up online on how to not make beef rubbery*

what kind of beef?

stir fry beef. nothing special.. since i'm posting here, i still haven't found my answer through the googs... hehehehe.