No, it's a mixture of Mex bean paste, salsa, chilly, etc., etc.....excellent flavor.... :-*

LA Wagyu Beef Burger without fried egg but bacon top with guacamole dressing plaster with a ceddar cheese... :P

 

If you see this blue striped polo shirt Ang Moh in your estate, pls inform the police accordingly.......... ;D ;D

Mmm...I wonder if there's wagyu tartare...mmm...

I played also in liat twrs carpark but inverter couldn't tahan so gave up  :'( mind you had both running there.

 

Maybe I go get bigger inverter and then can do power polish n wax  8) and maybe my power saw for some diy cabinetry ::)

 

Where is the video?

Mmm...I wonder if there's wagyu tartare...mmm...

 

Well, you can always bring me to Cova at Paragon or Inagiku at Swiss, both serves excellent wagyu tartare...... ;D

I played also in liat twrs carpark but inverter couldn't tahan so gave up  :'( mind you had both running there.

 

Maybe I go get bigger inverter and then can do power polish n wax  8) and maybe my power saw for some diy cabinetry ::)

 

Where is the video?

 

DIY thread........ :)

How about Brewerkz. Those Wagyu burgers looked a little wimpy compared to their King Brew Burger.480g of beef

 

IMO, so long as it's a piece of minced meat, it does not matter whether it's 200gm or 500gm Wagyu, US Prime or NZ chilled .... you're just paying a high price for a piece of Burger served in a cafe / restaurant ..  ;)

 

IMHO

 

I disagree ;D

 

Just because it is minced doesn't mean that the meat doesn't matter. Sure the texture is different but it brings a different experience to the food.

 

Flavours and textures can be added to augment the patty in a way that could never be achieved with a steak. Of course for the restaurant it maybe just an opportunity to add cheap fillers and cheaper cuts which is why I prefer homemade burgers- also hand minced with a couple of cleavers- adds a nice texture.

 

Don't get me wrong, you know I love a good steak and also that my favourite steak is defintely NOT Wagyu- far too greasy! ;D  

 

Neither better nor worse, just different  

I tried the dry aged beef a few weeks ago minus the wine :)

 

http://shiokhochiak.blogspot.com/2009/03/aston-specialities-steak-that-tries.html

 

 

Enough of beef!!  How about this delicious Rack of Lamb at Raffles Grill at $27.50!!.... :-*

IMHO

 

I disagree ;D

 

Just because it is minced doesn't mean that the meat doesn't matter. Sure the texture is different but it brings a different experience to the food.

 

Flavours and textures can be added to augment the patty in a way that could never be achieved with a steak. Of course for the restaurant it maybe just an opportunity to add cheap fillers and cheaper cuts which is why I prefer homemade burgers- also hand minced with a couple of cleavers- adds a nice texture.

 

I must agree with Jimi.  The best burger I ever tasted was in a small town in Japan, made of one of their varieties of wagyu (not Kobe, can't quite remember the name).

 

The other view is of course that it is a "waste" of prime meat, which could be served as a standalone steak, but I suppose it's just a different experience.  Just as there is that fallacy of using cheap or even spoiled wine in cooking -- dishes are only as good as the ingredients put into them, so using spoiled wine in your stew or red-wine sauce is just plain wrong.  

 

On the flip side, I once heard a story of how someone had bought a case of really good port and kept it in his larder and slowly drunk it, and was saving the last two bottles for some other special occasions.  His wife, not realising the significance, needed port for a stew, and snagged the bottles.  Best stew they'd ever had...

I think better start a meat lovers thread...no more coffee comments it seems  ???

I think better start a meat lovers thread...no more coffee comments it seems  ???

 

haha, let's get back on track!...... :-*

 

Does Taiwan produce any good blend of coffee......... ???

Wah, when did you try this ?  Must be very good. Lamb rack is always expensive especially french rack ..  ;)

 

Last week (wifey's birthday) and glad we made the decision to dine there..... :D

 

Great atmosphere, excellent service and the food is really good!!.......... :D

Last week (wifey's birthday) and glad we made the decision to dine there..... :D

 

Great atmosphere, excellent service and the food is really good!!.......... :D

 

Tks bro for the recommendation.  Now got a place to bring wifey next month during her birthday.  ;D

Tks bro for the recommendation.  Now got a place to bring wifey next month during her birthday.   ;D

 

Bro, the price I paid was 50% discounted if you use Amex Platinium card, otherwise, full item cost will be too expensive!!....... :P

I think if you join their membership, you'll get discount for 3rd or 4th person etc .. food standard at the buffet lunch has dropped, but it's still Raffles anyway ....

 

No more Feed at Raffles Card already!  As long as you are holding an Amex Platinum, all food and drinks are at 50% discount for 2 dining.  If 3, 33.333% and if 4 and more, 25% discount.  This is the reason I like dining at Prego as well......... ;D

My opinion is that the marbling or fatty content adds to the taste. So, even if you make into a burger patty, the taste is there. Wrapping bacon round a filet mignon - wonder if it detracts from the taste, because I think its one way of introducing fat to the meat? Ootoro is so much more expensive then akami/chutoro and the most expensive ootoro has got more white than pink, it tastes heavenly...

btw,  just like Champagne, no other countries can label their sparkling as Champagne. Japan produce Kobe Beef, so no others can use the name Kobe except Japan, and Japan import Wagyu from Australia.

 

My understanding is it is even more specific than that: "Kobe beef" is limited to specific breeds of cow and specific areas where the cows were raised.  Wagyu is the generic term.  So not everyone in Japan produces Kobe beef.

 

http://en.wikipedia.org/wiki/Wagyu_beef

 

Looking at the article, I remember the version I had was Tajima. 

 

http://en.wikipedia.org/wiki/Kobe_beef

 

Looks like Tajima is the breed, Kobe beef is Tajima bred under even more specific conditions.

 

How did a coffee discussion thread wind up about lunch and beef?  ;D  It's been seriously derailed man...

Sorry, I can't help derailing this thread further- can change the title instead?  :P

 

My understanding is it is even more specific than that: "Kobe beef" is limited to specific breeds of cow and specific areas where the cows were raised.  Wagyu is the generic term.  So not everyone in Japan produces Kobe beef.

 

http://en.wikipedia.org/wiki/Wagyu_beef

 

Looking at the article, I remember the version I had was Tajima. 

 

http://en.wikipedia.org/wiki/Kobe_beef

 

Looks like Tajima is the breed, Kobe beef is Tajima bred under even more specific conditions.

 

How did a coffee discussion thread wind up about lunch and beef?   ;D  It's been seriously derailed man...

 

Japan is still on my to-do list, but from my understanding Kobe is only 1 of the speciality beefstock there. I believe there are a couple of others that are even more expensive and Tajima is one of them.

 

My opinion is that the marbling or fatty content adds to the taste. So, even if you make into a burger patty, the taste is there. Wrapping bacon round a filet mignon - wonder if it detracts from the taste, because I think its one way of introducing fat to the meat? Ootoro is so much more expensive then akami/chutoro and the most expensive ootoro has got more white than pink, it tastes heavenly...

 

Er, yes- if you want your filet to taste porky  ???

 

Fat does taste good if its quality fat. What about iberico ham, air-dried ham from black pigs only fed on acorns? The fat itself is heavenly.

 

But for steak, I think this is true only up to a point. Fat tastes nice when its more solid, when its too hot, its like a mouthful of oil. E.g. fried lard is nice, the oil that runs off it is not. Or otoro is better cold/ lightly grilled. Wagyu 'sashimi' is also v tasty.

 

As Austrich says, its about the meat.

 

I like wild beef, Longhorn Beef, Herefordshire air-hung for minimum 28 days, very tasty, herby, beef- would take these over Wagyu any day, its too oily for me if you go for the high grades!

 

Incidently- does anyone know whether Wagyu/ Kobe is hung at all? It always looks a bit too red for hung beef.

 

 

The Japanese not so great at everything. Their Kurobata pork is the Berkshire pig, and (some) Japanese still think the UK grown version is better. I wonder if they have tried Spanish pork- its also very good.

I don't know but I've been to a snooty restaurant that served filet mignon like this

 

http://www.foodnetwork.com/recipes/paula-deen/perfect-char-grilled-filet-mignon-recipe/index.html

from coffee to beef, blame it on Francis Wu-moo ....  ;D

 

you are right, the Aussie is still trying their best to produce wagyu as close to Japanese, but they won't come close, simply because Japanese are more hard working, Aussie will drink the beer instead of feeding it to the cow ...  ;D

 

 

I think that's right.

 

I can picture little Japanese guys faithfully massaging the cow (maybe they work it into one of their fetishes and make a video or something).

 

The Aussies have latched onto plying the cows with beer but too drunk to get to 2nd base.

 

I love peanut pancake but not the JollieBean kind. I want the real peanut shavings topped with sugar...Drowned with thick kopi O is heavenly..I get my peanut pancake fix at Changi Village Market. 

anyone knows where could i find disposable espresso cups? probably 50ml volume?