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Message
re: A Chef's Perspective
Posted on 3/22/15 at 4:14 pm to BocaJared
Posted on 3/22/15 at 4:14 pm to BocaJared
quote:
Sometimes we get beef like this. It's a NY strip loin cut end to end
Oh. Em. Gee.
I do not eat strips. Im a ribeye and bone in fiket guy.... Skirt w skin at ur place.... But should I get my hands on marbling like that, I would change my tune. Wow.
0
Posted on 3/22/15 at 4:17 pm to Enadious
You are an insufferable douchebag. Please run along.
Posted on 3/22/15 at 4:21 pm to Enadious
quote:
Enadious
I feel sorry for you. I really do. Hope things get better for you. Also hope you will find another forum between now and then.
Posted on 3/22/15 at 4:24 pm to BocaJared
I have never seen a strip that well marbled.
Chef, what are your thoughts on grass fed vs grain finished?
Chef, what are your thoughts on grass fed vs grain finished?
Posted on 3/22/15 at 5:04 pm to BocaJared
Is that Wagyu? Looks amazing. Do you ever get ribeye with marbling like that?
Posted on 3/22/15 at 5:30 pm to Enadious
quote:
So, Jared tells me I don't have the right to share my opinion with the world, and you don't like me to express my opinion to him? Really?
I challenge the man using his own words, and he doesn't defend himself. That tells you everything you need to know.
Peace out, see you in the funny papers.
I think it's sad that you are so desperate for attention that you're trying to goad the guy into giving you a reaction.
It's a nice day. Go take a walk and try not to make any babies cry.
Posted on 3/22/15 at 5:49 pm to Enadious
you really tarded up this thread
Posted on 3/22/15 at 5:54 pm to OTIS2
quote:
I have never seen a strip that well marbled.
Chef, what are your thoughts on grass fed vs grain finished?
To answer another post simultaneously, it's not Kobe/Wagyu.
Domestic. USDA Prime.
I've got a super double secret supplier. We get stuff of this crazy quality about once a month. It's reserved for VIPs & those who ask.
My guess based on volume that we buy & volume in general that it's a 1/25,000 animals that get near this level of marbling....give or take.
Not to sound like a beef snob, but for me it's kind of like wine.
It depends on what you're in the mood for.
After work if I want a steak, I'll go for a lean grass fed top sirloin that's not going to be too heavy on the tummy.
Sometimes a rich dense grain fed when I'm out does the trick.
Be careful about "grass fed-grain finished", this can mean 6-8 months of "finishing".
Although a commonly accepted term is 2-6 weeks.
It's all marketing & fine print.
Posted on 3/22/15 at 6:05 pm to windshieldman
Not really a recipe, but technique.
The best burger I've ever had.
Start with chuck blade steak. Always well marbled. Cheap too. [/URL][/img]
Next, debone.
[/URL][/img]
Next. Hand chop.
[/URL][/img]
Light the grill.
Use a chimney folks.
[/URL][/img]
Meat has one egg yolk mixed in to help bind.
Really high heat at first to really sear the outside to get the meat to hold together.
[/URL][/img]
Move off the heat once seared & slow cook the rest of the way.
It has the texture of a NY strip or ribeye center.
Unreal.
The best burger I've ever had.
Start with chuck blade steak. Always well marbled. Cheap too. [/URL][/img]
Next, debone.
[/URL][/img]
Next. Hand chop.
[/URL][/img]
Light the grill.
Use a chimney folks.
[/URL][/img]
Meat has one egg yolk mixed in to help bind.
Really high heat at first to really sear the outside to get the meat to hold together.
[/URL][/img]
Move off the heat once seared & slow cook the rest of the way.
It has the texture of a NY strip or ribeye center.
Unreal.
Posted on 3/22/15 at 6:07 pm to BocaJared
quote:
Not to sound like a beef snob
Well, this jovial carnivore is an admitted beef snob. Ive gotta try one of those super secret strips!
Posted on 3/22/15 at 6:08 pm to BocaJared
quote:
Meat has one egg yolk mixed in to help bind
Uh oh. You done did it now
Posted on 3/22/15 at 6:08 pm to BocaJared
quote:
Looks like something I will be doing tonight
This post was edited on 3/22/15 at 6:09 pm
Posted on 3/22/15 at 6:09 pm to BocaJared
quote:
Not really a recipe, but technique.
I will try that. I'm always looking for something new to try on the grill.
Posted on 3/22/15 at 6:10 pm to bossflossjr
Thanks for the photobucket tip. It's easy.
Somebody earlier wanted proof it's me:[/URL][/img]
Somebody earlier wanted proof it's me:[/URL][/img]
Posted on 3/22/15 at 6:39 pm to BocaJared
This wins the thread for me. I think BocaJared somehow hacked into Endacious' photobucket. Good work.
Admittedly, I haven't been to LaBoca since the old location. I certainly will be hitting up soon. Not a strip guy, but would love to try that strip you showed. Is there a secret handshake for TOFDB regular posters?
This post was edited on 3/22/15 at 6:40 pm
Posted on 3/22/15 at 6:48 pm to ruzil
quote:
Is there a secret handshake for TOFDB regular posters?
Nope. Just ask your server if we've got any on hand & they'll ask the kitchen.
Posted on 3/22/15 at 6:52 pm to Deactived
quote:
you really tarded up this thread
You are entitled to your opinion, as am I. But I can say, I refuse to be Jared's bitch. Others don't seem to mind.
Posted on 3/22/15 at 6:53 pm to BocaJared
quote:
We do a similar process to this with all of our rare steaks in the restaurant. It's crucial to break down the tissue of the meat & melt the fat a bit for best flavor & texture.
can you explain this process?
Posted on 3/22/15 at 6:58 pm to BocaJared
quote:
Somebody earlier wanted proof it's me:
Uh - That was me.
Foolish wasn't I?
I had accepted you based on your comments in response to other's questions.
Now I have an image I will not be able to get out of my mind without massive amounts of distilled spirits. At least that is what I'm telling my wife.
Some personal things should not be shared.
I guess I had it coming. I hereby call Uncle.
This post was edited on 3/22/15 at 7:00 pm
Posted on 3/22/15 at 7:06 pm to BocaJared
quote:
Nope. Just ask your server if we've got any on hand & they'll ask the kitchen.
Thanks.
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