| | Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) |    |
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blee
Incredibly Active Golfer
Posts: 4869
Join date: 2009-12-05
Location: Singapore
 |  Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive)  Thu May 03, 2012 7:43 am | |
| I look at my luncheon meat breakfast and I look at Eric's food photo...  |
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dmateo
Super Active Golfer
Posts: 1069
Join date: 2010-09-19
Age: 35
Location: Singapore
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 9:40 am | |
| Thanks DGMan, good and informative as always.. I rarely do pan seared, mostly grill it hence the question. Definitely something to try on a good cut for the kids (I cook, kids and wife eat all and I got left over) with creamy mushroom soup and caramelized onion should be good for this weekend..  Panji, sounds like you're a good cook as well.. so where is the invitation ?  |
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DGman
Hall of Fame Golfer
Posts: 5762
Join date: 2009-06-18
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 9:55 am | |
| maybe we should start a new forum...Foodie Republic....then talk about golf there....haha
coming next hopefully Beef Burgundy, that one takes little more time especially the stock. french cooking tends to be a be more complicated in the preparation if one wants to use fresh stock instead of ready stock. its also one of my favourite. the magic is in the nutmeg.....yummy.
DGman |
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Adriank
Newbie Golfer
Posts: 74
Join date: 2011-06-26
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 10:14 am | |
| Hi DGman
How is this method of putting it into an oven at 50 deg for 24hours compared to sous vide at 50 deg for 24 hour? |
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enwee
Incredibly Active Golfer
Posts: 2895
Join date: 2011-12-30
Location: Seletar Hills
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 10:25 am | |
| | DGman wrote: | maybe we should start a new forum...Foodie Republic....then talk about golf there....haha
coming next hopefully Beef Burgundy, that one takes little more time especially the stock. french cooking tends to be a be more complicated in the preparation if one wants to use fresh stock instead of ready stock. its also one of my favourite. the magic is in the nutmeg.....yummy.
DGman |
Beef Burgundy? Sound good....but Burgundy's pinot goes well with duck.... |
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DGman
Hall of Fame Golfer
Posts: 5762
Join date: 2009-06-18
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 10:36 am | |
| enwee you are so text book and predictable....... |
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DGman
Hall of Fame Golfer
Posts: 5762
Join date: 2009-06-18
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 10:43 am | |
| effect should be the same but i have not tried it. vacuum packed will mean that the meat stays firm while in the oven the meat is more relaxed. normally restaurant prefers sous vide cos its more convenient especially working in pre orders.
i was told the guys at Brazilian churrascaria starts roasting their meat in slow and low fire for at least 6 hours and they fire up the meat to cook them before serving.
DGman
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pushslice
Caddy
Posts: 5368
Join date: 2009-12-26
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 11:03 am | |
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enwee
Incredibly Active Golfer
Posts: 2895
Join date: 2011-12-30
Location: Seletar Hills
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 11:16 am | |
| | DGman wrote: | | enwee you are so text book and predictable....... |
It's more textbook, but it's a safe pairing. I more to pairing than just food...of cos complicated cooking usually goes well with a more simple wine and simple cooking normally I'll would pair with a more complex wine. In burgundy, when u go tasting, the white is normally served after red. Which we normally do vice versa here.
For beginners or casual drinkers I would normally pair with aussie as it's offer more fruits/spice normally goes well with local cooking. For my the other group, it's more complicated...not only food, drinks stemwares play a part as well. Spoken to one of the top maker from Napa many years back, he always advice people to invest in some decent stemwares before investing in premium labels. |
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DGman
Hall of Fame Golfer
Posts: 5762
Join date: 2009-06-18
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 11:20 am | |
| looks like the carriage is placed in front of the horse....we are talking food not wine and there is no rule that food must go with wine. in fact i personally think that wine for those who have a low tolerance for alcohol will musk their taste bud.
enwee you should start a new thread on how to appreciate fine wine. i am sure there will be lots of interest there....
DGman |
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enwee
Incredibly Active Golfer
Posts: 2895
Join date: 2011-12-30
Location: Seletar Hills
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Thu May 03, 2012 12:28 pm | |
| | DGman wrote: | looks like the carriage is placed in front of the horse....we are talking food not wine and there is no rule that food must go with wine. in fact i personally think that wine for those who have a low tolerance for alcohol will musk their taste bud.
enwee you should start a new thread on how to appreciate fine wine. i am sure there will be lots of interest there....
DGman |
Imho....it's marriage...good pairing will bring your food to another level. |
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Denmeister
Very Active Golfer
Posts: 602
Join date: 2011-03-12
Age: 38
Location: Johor Bahru
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Tue Jan 01, 2013 8:17 pm | |
| Yearning for a good piece of meat..... so decided to revisit this thread......
Yum yum! |
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Tiramisu
Junior Golfer
Posts: 128
Join date: 2012-10-22
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Wed Jan 02, 2013 3:03 pm | |
| Wow, i really feel hungry looking at the beef and lamb. Thanks for sharing, DG man. |
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GPRO-Ricky Cheng
Newbie Golfer
Posts: 55
Join date: 2013-01-04
Age: 27
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DGman
Hall of Fame Golfer
Posts: 5762
Join date: 2009-06-18
| | Subject: Re: Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) Sat Jan 05, 2013 9:53 pm | |
| this was cooked on the first day of 2013..... 2 pcs of argentina sirlion and 2 pcs of australian 200+ day grain fed.....all 2 inch cut. Argentina is on the left with less marbling and Australian on the right.  nothing but sea salt and black pepper...seared 2 minutes on each side (total 5 sides) on a very hot cast iron pan, then whacked into the oven set at 200 degree Celsius for 4 minute on each side plus 2 minute on the fat side...... 2 pcs Australian on the left and 2 pcs Argentina on the right  the results.......Grass Fed Argentina...less marbling, a tad firmer and more flavourful....its organic without the price tag.  the Australian......great marbling, succulent and less robust in taste and texture....a good contrast when serving both side by side.  enjoy.......DGman what was served on last day of 2012 was even better.... |
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| | Food Lovers Thread - The 24-hour Succulent Steak (pics intensive) | |
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Go for steak tonight!! 
