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11-30-2016 , 11:49 PM

#24701

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

one last pic before i go lay down and die of beef OD, this is the main section of my other cap, cut into 3/4-1" steaks-

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11-30-2016 , 11:53 PM

#24702

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,929

Those seem like big portions.

Enjoy though.

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11-30-2016 , 11:53 PM

#24703

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

yea they're pretty damn big, they'll all be split at least 2 ways with the mrs, but planning on cooking a bunch for family over the holidays

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11-30-2016 , 11:57 PM

#24704

blackchilli

Pooh-Bah

Join Date: Aug 2009 Posts: 5,027

Ladies and gents, I just came back from my trip to Japan. I had as much fancy beef as I could. When I landed in Tokyo, I told my Japanese friends that I was intending to try as many different types of beef as possible. One of them recommended Saga beef so here it is. It was superb!

More pics to come in the future!

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12-01-2016 , 12:03 AM

#24705

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

what was your favorite way that you had it prepared?

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12-01-2016 , 12:39 AM

#24706

OmgGlutten!

Pooh-Bah

Join Date: Aug 2016 Posts: 5,273

This thread is awesome. I really wish there was another equivalent for curing your own meats or perhaps custom chocolate making. I think you guys need a new challenge.

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12-01-2016 , 01:14 AM

#24707

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Rep,

Looking forward to getting some of that! Yours cooked MR looks really delicious.

Though now I have to get a whole griddle top I can cut the steak into pieces on while cooking!

Chili - really looking forward to more of your trip report!

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12-01-2016 , 01:15 AM

#24708

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Dw,

Quote:

Originally Posted by Daddy Warbucks

I've eaten at Alinea, I don't remember there even being any mention of a steak course. Off the top of my head its pretty unusual for steak to show up in a tasting menu.

I haven't been to alinea yet (planning a Chicago trip w girl just for that!), but steak on fine dining tasting menus is super common.

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12-01-2016 , 02:18 AM

#24709

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Ha, i knew that comment was essentially shining the Diablo symbol in the sky!

That why i said top of my head, I can't even really remember many beef courses tbh!

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12-01-2016 , 02:22 AM

#24710

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

There was this i guess, but i can't remember at all what any of this was

Quote

12-01-2016 , 02:47 AM

#24711

froegg

old hand

Join Date: Jan 2011 Posts: 1,368

Wagyu with a sliver of grilled pineapple, half an olive, a whole black truffle, and a Slim Jim?

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12-01-2016 , 02:50 AM

#24712

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

DW,

Nice humblebrags re: both alinea and all your tasting menu outings!

Because I'm a super nerd, I looked up a bunch of SF area 2/3* Michelin tasting menus and found for main meat course:

5 beef
1 venison
1 duck
1 veal
1 lamb
2 seafood, no meat

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12-01-2016 , 04:44 AM

#24713

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

SNAP into Alinea!

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12-01-2016 , 09:03 AM

#24714

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

Quote:

Originally Posted by OmgGlutten!

This thread is awesome. I really wish there was another equivalent for curing your own meats or perhaps custom chocolate making. I think you guys need a new challenge.

lol speaking of which, i used to make a ton of different THC-infused chocolate when i was making copious amounts of hash and edibles in colorado

i think my favorite was dark chocolate with lemon zest

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12-01-2016 , 09:12 AM

#24715

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by +rep_lol

one last pic before i go lay down and die of beef OD, this is the main section of my other cap, cut into 3/4-1" steaks-

Can't stop staring at this.

I may hit you up next summer when I move back to the east coast.

Quote

12-01-2016 , 09:46 AM

#24716

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

Quote:

Originally Posted by SenorKeeed

I think waygu is usually cooked more towards medium, right?

just wanted to follow up on this-i thought the fat block in between the two sections was going to be solid, but there was actually a little strip of quality meat in there that i cut out and threw in the pan for the dogs- i did that one closer to medium/medium well, and i have to say that once it's cooked so thoroughly, it loses a lot of the "wagyu" appeal and becomes more like a regular steak (albeit a very tasty one) because all the marbling basically renders out. not as rich, flavor still excellent tho.

so yea, i would recommend shooting for MR in most applications (particularly steaks/teppenyaki)

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12-01-2016 , 12:23 PM

#24717

mrw8419

Connoisseur

Join Date: Jul 2006 Posts: 3,305

I think you'd be better suited slicing it super thin for sukiyaki, shabushabu, or for yakiniku there are several different preparations. Thinly sliced over sushi rice and seared with a torch is amazing then mix in an egg yolk.

You are going to have to be careful because the grain is running the opposite direction to what you think it is. Either way that's an amazing product at an awesome price.

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12-01-2016 , 12:39 PM

#24718

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

im not big on raw egg yolk and the only clip i saw of a wagyu-enthusiast who was unimpressed with his food was when he tried it as thinly sliced barely cooked nigiri over a ricebed. i also saw some being prepared yakuniku style and thought that it was pretty weak, it was super thin so it came off the grate almost well done (might as well just be eating a regular steak at that point) and the sear was almost nonexistent

sukiyaki and shabushabu sound like excellent ideas tho. have you ever prepared either, and if so, have any recommendations on technique/ingredients?

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12-01-2016 , 12:40 PM

#24719

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Meph: bad timing on your posting, that strip and meal look great!

Mr: what do you mean re: the grain?

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12-01-2016 , 01:04 PM

#24720

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

Had some Matsusaka beef at a shabu-shabu place in Tokyo this summer, was unreal good (not as good as the A5 wagyu cooked medium on the griddle though).

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12-01-2016 , 04:49 PM

#24721

amead

veteran

Join Date: May 2005 Posts: 2,472

Jesus wtf happened to this thread. We've sort of run the course like a sex addict's porn browsing history. Starts off with some normal artistic stuff, but now we can't get a chubby without watching some octopus tentacle ****ing machine set to turbo-gag.

Last edited by amead; 12-01-2016 at 04:50 PM. Reason: And it's obviously awesome. Obviously.

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12-01-2016 , 08:47 PM

#24722

Shark Doctor

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 11,738

Quote:

Originally Posted by amead

If it lasts more than 4 hours, this should help.

I just saved you a trip to the hospital. YW.

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12-01-2016 , 08:55 PM

#24723

IBeDrummin

Carpal \'Tunnel

Join Date: Jul 2008 Posts: 28,459

I've seen that picture so many times and still have no idea how it happened.

Quote

12-01-2016 , 08:57 PM

#24724

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

rep,

Re: sukiyaki/shabu shabu, I generally prefer sukiyaki (you are cooking the thin slices of meat in a rich sweet/savory sauce as opposed to ), I just find it way more tasty and seasoned.

However, for really rich fatty meat, shabu shabu rules. So much flavor in the meat, cooking it in the hot pot water is all you need for deliciousness.