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Post by Denis-NFA on Jan 24, 2015 0:41:35 GMT 7
I saw this on another web site and for those in Manila or Cebu may be worth checking out although they don't specifically mention Vegemite.  Their website at www.rustansfresh.com/ gives you the address of their different locations. |
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Post by Deleted on Jan 24, 2015 19:37:25 GMT 7
Well done Greenman, I was licking my lips going through the specials, the T Bone did look good.a great price.
Last time I was in Phils about 2 years ago, I was buying Rothbury Estate whites/reds for $6 very palatable. Oh to have that opportunity here in Thailand. But I know all is fair, because the Oz Government bless their soles, entered a free Trade agreement with Thailand some time ago and promptly let them slip 200% tax on our wines. Now that sounds fair.
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Post by Denis-NFA on Jan 25, 2015 5:50:03 GMT 7
Well done Greenman, I was licking my lips going through the specials, the T Bone did look good.a great price. Last time I was in Phils about 2 years ago, I was buying Rothbury Estate whites/reds for $6 very palatable. Oh to have that opportunity here in Thailand. But I know all is fair, because the Oz Government bless their soles, entered a free Trade agreement with Thailand some time ago and promptly let them slip 200% tax on our wines. Now that sounds fair. LOL.. I don't try to think about Australian steaks. |
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Post by zorro1 on Jan 25, 2015 6:09:12 GMT 7
In Thailand you can chew on a rubber boot steak whilst paying double for cheap wine ugghhhh, it is what it is
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Post by Denis-NFA on Jan 25, 2015 6:57:00 GMT 7
In Thailand you can chew on a rubber boot steak whilst paying double for cheap wine ugghhhh, it is what it is Rubber boot steak... aahhh the envy! I can get tanned leather steak. It's not bad when you boil for a day or 2 or 3. It would go well in cray pots. Wine is home made rice wine when I can find the yeast but failing that it is BRB, Beer Rum or Brandy. It is what it is. |
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Post by Denis-NFA on Jan 25, 2015 7:35:59 GMT 7
Just for those of us that are overseas STEAK |
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Post by Banjo on Jan 25, 2015 8:27:30 GMT 7
Tops has nice steaks here, Australian is expensive but you can get a local porterhouse for about 100B. I buy local market beef, I usually take a slice off and try it, if it's not too tough I cut it up for steaks, if tough it gets braised. A real prize last week was a chunk of what we called "blade" in Australia and we roasted it rare, no complaints at all. Here's a pot roast of a similar piece I cooked a couple of years back.  |
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Post by Deleted on Jan 25, 2015 8:34:14 GMT 7
Not fair Greenman!
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Post by Deleted on Jan 25, 2015 8:36:42 GMT 7
Just a tip a Chinese chef told me once, if marinating steak that is a bit tough looking (like most Thai steak) add a small amount of bicarb soda into the marinade. Works a treat, but not too much as it will froth up like coca cola.
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Post by Denis-NFA on Jan 25, 2015 8:53:43 GMT 7
LOL... totally agree @mogo51. Coincidentally it was posted on another web site and I started drooling and thought our o/s folk here may like to just look at the pictures. |
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Post by Denis-NFA on Jan 25, 2015 8:57:00 GMT 7
Just a tip a Chinese chef told me once, if marinating steak that is a bit tough looking (like most Thai steak) add a small amount of bicarb soda into the marinade. Works a treat, but not too much as it will froth up like coca cola. I use vinegar to achieve the same. It helps break down the connective tissue (collagen  ). Not sure of bicarb soda but vinegar has the benefit, with any meat that has bones, that when you are doing a 'stew' it helps to make the calcium in the bones available. PS I'll try the bicarb. Sounds like a good idea. For me vinegar is more readily on hand. |
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Post by Denis-NFA on Jan 25, 2015 9:00:06 GMT 7
Tops has nice steaks here, Australian is expensive but you can get a local porterhouse for about 100B. I buy local market beef, I usually take a slice off and try it, if it's not too tough I cut it up for steaks, if tough it gets braised. A real prize last week was a chunk of what we called "blade" in Australia and we roasted it rare, no complaints at all. Here's a pot roast of a similar piece I cooked a couple of years back. View AttachmentHow come you never invite me around for dinner when you cook a pot roast?  |
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Post by Deleted on Jan 25, 2015 9:03:43 GMT 7
He is just a tad selfish Greenman, wants to keep it all for himself. Thanks for the vinegar tip, I will try that.
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Post by zorro1 on Jan 25, 2015 9:45:36 GMT 7
The problem of course is in Asia they don't grain feed cattle primed for meat consumption, we instead get the sorry ass'ed looking milking cows that have stopped producing and get sent to the slaughter house for the Thailand butchers.
At least the pork and chooks are edible
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Post by Banjo on Jan 25, 2015 10:10:18 GMT 7
I've never seen a dairy cow up here, they're all those Santa Gertrudis things especially bred for tropical areas.
The beef will never be AAA1 but if you can cook you can always do something with it.
The secret is not to over cook, once a steak hits near welldone you may as well sole your shoes with it.
I wish I'd snapped a pic of the steak sandwich I had in Chiang Mai yesterday, it would settle the complaints.
An absolute classic way of handling beef that's a little tough.
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