johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
; O8 L* g( C, ]4 {  y成太, 我想問如何挑選一塊靚既牛扒?
! }( F. [0 j9 y, a* ~  X有何秘訣?
9 s0 x1 m3 m9 R* c, n( e! s" n# @- T# L% H% z2 }1 e
thanks in advance

9 t  j2 S. F; L# S$ T$ r9 M2 R! q! |4 q
' k6 x1 p8 i0 n; y, t. |3 w9 ]
I can help in this :
: `1 w. t& i. y) F1 N' A3 ?: q
! |( K9 r4 w1 fSteak come in many different cuts.  The price and texture and favor is different...
) ^# T+ z% r6 Y
% \/ r' ~; P, w9 D1 N* w1) Filet Mignons (tendorlion)
4 O6 d9 D9 h2 W( }' ?& HMost expensive, most tender,boneless,  medium fat, medium favor.5 E6 u9 O( B# x( ~

/ i/ q- A0 U8 i) A% D% O* t2) rib steak (with bone) and rib eye (boneless)2 }; k: g" p) r8 u+ `0 h
High fat, soft, highest favor (because of the fat): t  r9 r* L4 W1 R. j
. p' z, B; g' e5 ?- B* Z
3)Strip\New York Steak2 J: \/ d+ v9 t, h" O; H( ]3 {
Strong favor, boneless, medium fat, less tendor than the two above/ V* }; ]0 K7 ?  _
! a! I) E2 m8 ]" L- j( ?% ]
4)sirloin
1 {+ `9 `! w4 W) o" C6 ILean, tougher, cheaper
7 t% n; k! R7 P) d( p3 [
, ~- Q3 d2 L( O' v* m' M5) T-bone6 s9 Q1 Q; C# V2 G+ i8 ]
T-bone is a special cut that has the T shape bone
4 [! K1 l" D9 N" ?+ U; U: uUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons7 p/ K# N" B2 h9 ^
5 K8 g& X! g; U
I personally like Filet Mognon or Rib eye the best because they are the most tender.  And I perfer Rib eye over filet because of the better favor.
. P- u4 H  W* ^* ~" c" k* h) i& C( D
1 Z& c6 P; ]# b9 e& b; z3 USteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. 8 @. J. R- |6 _0 Y1 z1 _2 \& m3 R1 l- U
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
- d. v, [) U& q* C9 g. T0 I# W! x9 o7 ]) b3 r7 D
But I guess it would be hard to do if you don't have a outdoor grill.

johnwu

Another thing to know when buying steak is "aging".
5 ?1 Q, l* {1 n1 {$ _9 C" ~1 L) W0 a6 Y7 j0 S
Sing can explain the science behind this.$ l9 e9 R! l4 O
5 ~2 G( _5 R, n$ y5 ?/ x6 n/ ~' m
Aging is a process that store the steak in a low temputare enviroment for usually 28 days or more.  This process make the steak taste better.  There are 2 kind of agina method, "dry age" and "wet age".  "dry aged" steak is more expensive and is perfered
+ d0 l( V8 l+ j7 E9 t6 W
' V, s6 F( z$ S/ d6 Y" n( LSo aged steak cost more than fresh steak.  The price difference can be more than double for a aged steak in north america.  The best steak house always served dry aged steak.  So next time the you go to a resturant, you know what kind of stuff they are serving you.

johnwu

This is a vacuum coffee machine, you can find most of the Japanese Cafe in HK use this kind of machine to brew coffee.$ A. F, C! l+ L& `, B# K+ [, e

9 d0 j) p: E) T6 d& aI love this because this is very interesting to watch.
. R8 q& v  L( j+ x2 |2 V
1 ^+ g3 P+ i/ t) R( }+ vhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,7 A2 i; V; t8 O/ I

( S5 l8 v; {! p# NI suggest our next topic to be :' }3 \& @/ {' v% Y) U9 A$ o
1) Beer
2 ~7 ~0 s5 ]" ?# m2) Wine
5 J% p# T" Y, [8 D  r2 J2 T+ f
5 f2 w. c& f- FWhat do you think?