Cooking A Good Steak - Page 1102 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I've spent a good amount of time in France. If you go the local chain grocery store beef sucks. That being said most towns will have a local butcher shop. You pay for it but I'd almost you can find steaks of superior quality to what we get in the US.

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07-27-2017 , 02:06 PM

#27527

27offsuit

actions have consequences!

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I'm picturing gobbo in a kimono while reading that last one.

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07-27-2017 , 02:07 PM

#27528

+rep_lol

banned

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Quote:

Originally Posted by miajag

Yeah, what? Thought otoro was the most desired/most expensive tuna.

this. idk wtf gobbo is talking about (disclaimer: never been to japan so can't confirm or deny desirability of akami)

holy **** at the leanness of that cut and the final result from yak's last post

thread is completely off the rails

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07-27-2017 , 02:21 PM

#27529

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,310

Quote:

Originally Posted by Yakmelk

I hate to brag and take away from awesome posts like Bigdaddy's but it was time to shine my light on this ****. Bought two steaks, patted them dry and did a pan sear with quite some butter, plugged in my temp probe and I waited. And waited. And waited some more. And then I couldn't take it anymore.

Spoiler:

1/10

Props for owning and posting this monstrosity! Well done!

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07-27-2017 , 02:26 PM

#27530

El Diablo

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gobbo:

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Originally Posted by gobbo

Here, yes, but there they prize Akami the most.

That does not seem correct based on my experience there and with all the Japanese people I know.

mia:

Quote:

Originally Posted by miajag

Yeah, what? Thought otoro was the most desired/most expensive tuna.

A number of places I went to actually took more pride in their chu-toro over their otoro, but I didn't come across any place or person who prized Akami most.

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07-27-2017 , 02:26 PM

#27531

+rep_lol

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those fries do look good AF tho

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07-27-2017 , 02:32 PM

#27532

amoeba

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I do agree with Gobbo that the Akami might be most indicative of the quality of the tuna as a whole and also of the skill of the sushi chef in aging his tuna.

I can also see some sushi purists preferring Akami. Personally, I prefer chutoro over otoro, although my favorite is kama toro from the collar of the fish, but thats usually in scraped off loose form.

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07-27-2017 , 03:08 PM

#27533

Yakmelk

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My butcher usually laughs at me if I bring up steaks from the Americas and asks me if I really want that hormone ridden crap and then instead offers me some local lean cut with zero marbling. My guess is that he's just jelly tbh.

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07-27-2017 , 03:32 PM

#27534

Tom Ames

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Did he offer to dispose of that hormone ridden crap for you?

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07-27-2017 , 04:06 PM

#27535

El Diablo

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Brits,

Some grass fed steak in London:

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07-27-2017 , 07:30 PM

#27536

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,151

Quote:

Originally Posted by miajag

Lol Euromeat. For contrast, this is what the regular steaks in a Japanese grocery store look like:

$25ish/lb so not exactly cheap but I'd hit that.

Jfc that's amazing

Sent from my iPhone using Tapatalk

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07-27-2017 , 10:00 PM

#27537

ninetynine99

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Quote:

Originally Posted by Yakmelk

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07-27-2017 , 10:06 PM

#27538

Rococo

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Quote:

Originally Posted by amoeba

I can also see some sushi purists preferring Akami. Personally, I prefer chutoro over otoro, although my favorite is kama toro from the collar of the fish, but thats usually in scraped off loose form.

I may be misremembering, but I think Jiro was on team Akami.

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07-27-2017 , 10:14 PM

#27539

+rep_lol

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**** all that **** man im #teamotoro for life

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07-28-2017 , 01:11 AM

#27540

cs3

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Yak, excellent work making sure all those nasty bacteria are dead

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07-29-2017 , 07:40 AM

#27541

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

Quote:

Originally Posted by ninetynine99

i mean did you see the raw cut? not that big of a loss tbh

got back from mexico yesterday and did a #teamgrill last night. a little lean for my liking but cant really complain for hitting the store at 8pm. not perfect but was pretty tasty

are we ready to start officially structuring our competition?

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07-29-2017 , 09:19 AM

#27542

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,310

Rep I don't see how you could have done much better given the cut you were working with. Excellent as always.

I've got plenty of ribeye to cook. Let's get this started!

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07-29-2017 , 10:03 AM

#27543

Jihad2

journeyman

Join Date: Aug 2012 Posts: 350

Quote:

Originally Posted by El Diablo

Jihad,

That really confused me until I realized you meant to write "Nit, very good work man."

Haha good catch. Note: I generally only post with the aid of whiskey. But that's an interesting auto correct.

All,

In southern Germany (Stuttgart) the meat is pretty bad, which is sad considering the locals are very serious about quality and sourcing of their meats. I just think it's an issue of taste (or lack thereof).

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07-29-2017 , 10:17 AM

#27544

Da_Nit

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Quote:

Originally Posted by Jihad2

Was going to cuss you out but with autocorrect I'm now going to say thanks and yes good tip.

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07-29-2017 , 11:44 AM

#27545

freddy10-4

grinder

Join Date: Oct 2006 Posts: 630

Cooked a 500g ribeye straight from frozen today. groundnut oil sear then into 275 oven until internal temp got to 120. seems to be less greyband when cooking from frozen, but a bit harder to get a good all-round sear because the steak is not malleable enough to press down on.