Joined: 07 Oct 2005 Posts: 9573 Location: �o�J�i�_ Country:
Posted: Fri Apr 14, 2006 10:18 am Post subject:
Tu_triky wrote:
it's japan's celebrated Kobe Beef.....only 3000-4000 cattle a year are designated for Kobe beef, i believe....they feed it , massage it, and give it beer to relax the cow's muscles for a more luxurious, tender flavor.
That was it thanks. ... and I was wrong. It's not ��65, but ��85 ($150) for a sandwich. Source
The Most expensive sandwich in the world
The most expensive sandwich has been created. At a whopping over RM500 sandwich has made headlines after being created in Selfridges. So what makes it so expensive? i mean when you read about the most expensive ice cream, it was because it had gold in it. So is this one of those �gscam�h where they just use materials to make it expensive?
let me tell you, the most expensive part about this sandwich is the wagyu beef used. Some would have heard of Kobe beef. So what is the difference between Kobe beef and wagyu? well, Kobe is a prefecture in japan and beef from that prefecture are normally yielded from the breed wagyu. So breed = wagyu. Kobe = prefecture. kapish?
anyways, because of its high standard, wagyu beef becomes a legendary beef especially if it comes from Kobe. Those in Kobe are fed exclusively on grains and gets massaged very regularly and listens to classical music, so as to relax their muscle to provide the most tender meat. they do drink sake to allow the alcohol seep into the meat. so much so that the cost of producing the meat is extremely high.
So, the japanese decided to outsource the breed to US and Australia. So there are quite a few cattle farms around there in US and Australia which are exclusively subcontracted to Japanese to produce this high grade beef. So how does it taste like?
for premium beef it does taste differently from your normal beef. How do i describe it? i don�ft know if i can but it kinds of melt in your mouth type beef. It is that soft and tender. Can you get this beef in Malaysia? i have seen a restaurant which used true wagyu beef. Some tries to con people, but heck if i care. For a true authentic taste of wagyu beef, you may hop on down to JW Marriot in Starhill to try some. I think, if i remember correctly, it is priced around RM200 ($54) for about 200g of wagyu beef.
So what are you waiting for?
According to London's Sunday Telegraph, which had a taste of the expensive delicacy, the 595-gramme sandwich comprises 24-hour fermented sour dough bread, spread with a foie gras-flavoured mayonnaise.
It also contains brie de meaux, considered one of Europe's finest cheeses, English cherry tomatoes and rocket, plus roasted peppers.
"Utterly fantastic mixture of tastes," one of Britain's leading chefs, Giorgio Locatelli, told the newspaper through a mouthful of the sandwich.
"Tangy, sweet ... a monster mouthful that would be a really sexy love food to share with a lover. The beef simply melts, it falls apart. I'm impressed."
The newspaper said five orders had been taken so far in advance of the sandwich going on sale.
April 12, 2006 _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Apr 14, 2006 10:49 am Post subject:
tabana wrote:
That was it thanks. ... and I was wrong. It's not ��65, but ��85 ($150) for a sandwich. Source
The Most expensive sandwich in the world
The most expensive sandwich has been created. At a whopping over RM500 sandwich has made headlines after being created in Selfridges. So what makes it so expensive? i mean when you read about the most expensive ice cream, it was because it had gold in it. So is this one of those �gscam�h where they just use materials to make it expensive?
let me tell you, the most expensive part about this sandwich is the wagyu beef used. Some would have heard of Kobe beef. So what is the difference between Kobe beef and wagyu? well, Kobe is a prefecture in japan and beef from that prefecture are normally yielded from the breed wagyu. So breed = wagyu. Kobe = prefecture. kapish?
anyways, because of its high standard, wagyu beef becomes a legendary beef especially if it comes from Kobe. Those in Kobe are fed exclusively on grains and gets massaged very regularly and listens to classical music, so as to relax their muscle to provide the most tender meat. they do drink sake to allow the alcohol seep into the meat. so much so that the cost of producing the meat is extremely high.
So, the japanese decided to outsource the breed to US and Australia. So there are quite a few cattle farms around there in US and Australia which are exclusively subcontracted to Japanese to produce this high grade beef. So how does it taste like?
for premium beef it does taste differently from your normal beef. How do i describe it? i don�ft know if i can but it kinds of melt in your mouth type beef. It is that soft and tender. Can you get this beef in Malaysia? i have seen a restaurant which used true wagyu beef. Some tries to con people, but heck if i care. For a true authentic taste of wagyu beef, you may hop on down to JW Marriot in Starhill to try some. I think, if i remember correctly, it is priced around RM200 ($54) for about 200g of wagyu beef.
So what are you waiting for?
According to London's Sunday Telegraph, which had a taste of the expensive delicacy, the 595-gramme sandwich comprises 24-hour fermented sour dough bread, spread with a foie gras-flavoured mayonnaise.
It also contains brie de meaux, considered one of Europe's finest cheeses, English cherry tomatoes and rocket, plus roasted peppers.
"Utterly fantastic mixture of tastes," one of Britain's leading chefs, Giorgio Locatelli, told the newspaper through a mouthful of the sandwich.
"Tangy, sweet ... a monster mouthful that would be a really sexy love food to share with a lover. The beef simply melts, it falls apart. I'm impressed."
The newspaper said five orders had been taken so far in advance of the sandwich going on sale.
April 12, 2006
reminds me of a meal i had when i went to japan at the grand hyatt roppongi hills' steakhouse called "The Oak Door."
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Apr 14, 2006 11:01 am Post subject:
tabana wrote:
I bet it was good. Those are meals to remember.
indeed...the friend i went with....doesn't really eat red meat, every once in a blue moon, right.....
so we ordered this sendai sirloin (which is at least as good as kobe if not better...actually there are a handful of really famous beef-producing regions in japan, the most int'lly famous being kobe)
when my erstwhile non-beef eating friend took that first bite into that succulent beef....the first words out of his mouth, I quote:
"this is beyond beef."
end of story.
Last edited by Tu_triky on Fri Apr 14, 2006 11:13 am; edited 1 time in total
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Apr 14, 2006 11:17 am Post subject:
tabana wrote:
Wow. I always wondered why sometimes in drama, people were all excited to receive beef as a gift. Now I know why.
They have the best stuff whil we're stuck with the mad cows as tender as a shoe sole.
"a shoe sole?"
that was friekin' hilarious.
i also mentioned here...this placed called yoshihashi...we had sukiyaki there with matsuzaka beef (again kobe level quality)....that meal was ridiculous as well...two best beef meals i've EVER had.
that beef was so DAYEM tender and marinated just perfectly...and then dipped in raw egg...it was obscene....i never knew a cow that made me so happy. it was off the hook delicious.
Joined: 17 Sep 2004 Posts: 14056 Location: San Ho Se, Ka-Ri-Por-Nya Country:
Posted: Fri Apr 14, 2006 11:38 am Post subject:
Tu_triky wrote:
comparing in-n-out to kobe beef is like someone comparing nana katase to screetch from saved by the bell
You really made this one way out of proportion...at least everyone can see your point, even if you made the comparassion something like Ayumi Hamasaki to Nana Katase _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Apr 14, 2006 11:51 am Post subject:
K.T.Tran wrote:
You really made this one way out of proportion...at least everyone can see your point, even if you made the comparassion something like Ayumi Hamasaki to Nana Katase
it's like the sekai level reactions....it's gotta be over the top...
go big or go home...the best bakers "rise" to the occasion like fine dough kneaded by solar hands.
Joined: 17 Sep 2004 Posts: 14056 Location: San Ho Se, Ka-Ri-Por-Nya Country:
Posted: Fri Apr 14, 2006 11:57 am Post subject:
qilver wrote:
what does it take to be a good baker....
lol
having hands that can knead dough and a crazy imagination
If you know how to do the whole Wax on Wax off motion, you're half way set.
If you don't.....go practice with.......uhhhhh i should not go further, its not appropriate at all <----this should be enough hint _________________
having hands that can knead dough and a crazy imagination
If you know how to do the whole Wax on Wax off motion, you're half way set.
If you don't.....go practice with.......uhhhhh i should not go further, its not appropriate at all <----this should be enough hint
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... and I was wrong. It's not ��65, but ��85 ($150) for a sandwich. 
