Real life thread

[broadsword]

I cook my own meals only only weekends. I make my own bread and desserts. All using healthy recipes, so not really palatable for the average Joe.

'Chopped' is one of my favorite cooking shows. The dessert is always the archilles heel of ethnic Chinese contestants, even for Anita Lo. So I think it is good to learn to make Western desserts, especially ice cream.

 

[PiSigma]

Nah. I'm 5' 9" and 144 Ibs. So my BMI is about 22. I'm actually quite fit. Although I don't have a 6-pack, my abs is flat and, on a good day, I can squeeze out a "2-pack", maybe a "3-pack".

My favorite food is steak. A 12 oz ribeye cooked to medium rare with some blue cheese would be my dream dinner. I also enjoy lamb chop. Fajitas with flank steak is also one of my favorites. I also cook a mean oven roasted pork belly with crispy skin (chicharrone style). I've actually converted a vegetarian with this dish

With that said, I mostly eat chicken and veggies. I hate veggies. But if I eat enough veggies, I get to cook and eat actually delicious food on weekends without feeling guilty

Being from Alberta, I can't say the beef in Texas taste very good. We only use Alberta AAA or prime beef at home, especially for grilling. At rare, you basically don't even need a knife for some cuts. I find the corn feed beef in Texas have a weird flavour, since all Albertan beef are grass feed, free roam and finished with barley in winter.

Every time we go to a new country with food we like, so most countries, we go buy an English version of their cuisine's cookbook. There are a lot of different immigrant groups in Alberta, so getting ingredients are not a problem.

We have been able to replicate most dishes we have encountered so far except for extremely labour or time consuming ones like Peking duck or something.

 

[vesicles]

Being from Alberta, I can't say the beef in Texas taste very good. We only use Alberta AAA or prime beef at home, especially for grilling. At rare, you basically don't even need a knife for some cuts. I find the corn feed beef in Texas have a weird flavour, since all Albertan beef are grass feed, free roam and finished with barley in winter.

Every time we go to a new country with food we like, so most countries, we go buy an English version of their cuisine's cookbook. There are a lot of different immigrant groups in Alberta, so getting ingredients are not a problem.

We have been able to replicate most dishes we have encountered so far except for extremely labour or time consuming ones like Peking duck or something.

In terms of quality of meat, I don't think our corn fed cows can compete with anything grass fed. There's simply no comparison. Every once in a while, we shell out some big bucks to get steaks from grass fed cows. But they are so expensive...

Fortunately, when you BBQ it, the low and slow method and the heavy seasoning (the dry rub, the sauce and the smoke) cover up weird taste...

BTW, fellow Houstonians, do you know Goode Company increased their prices on BBQ's. A two-meat plate, which used to about $7-8, is now $20... I took some friends to Goode Company on Kirby the other day, thinking that it would be good deal since it's cheap and good BBQ. I ended up spending couple hundred bucks... My wife was not happy about that at all...

 

[PiSigma]

In terms of quality of meat, I don't think our corn fed cows can compete with anything grass fed. There's simply no comparison. Every once in a while, we shell out some big bucks to get steaks from grass fed cows. But they are so expensive...

Fortunately, when you BBQ it, the low and slow method and the heavy seasoning (the dry rub, the sauce and the smoke) cover up weird taste...

BTW, fellow Houstonians, do you know Goode Company increased their prices on BBQ's. A two-meat plate, which used to about $7-8, is now $20... I took some friends to Goode Company on Kirby the other day, thinking that it would be good deal since it's cheap and good BBQ. I ended up spending couple hundred bucks... My wife was not happy about that at all...

A good steak should never have heavy seasoning on it. Beef in Alberta is pricey, a good cut 10oz is almost always $30-40 in a decent steakhouse.

What I really miss is the back hump cut. Can't find that in north america. Had it when I was in Brazil, and that beef can definitely be ranked as some of the best in the world (Argentinian beef as well).

I found Kobe beef to be too pricey for the amount you can buy, almost like a appetizer than a steak meal and it is about the same quality as some of the best cuts of Albertan beef.

 

[Air Force Brat]

Being from Alberta, I can't say the beef in Texas taste very good. We only use Alberta AAA or prime beef at home, especially for grilling. At rare, you basically don't even need a knife for some cuts. I find the corn feed beef in Texas have a weird flavour, since all Albertan beef are grass feed, free roam and finished with barley in winter.

Every time we go to a new country with food we like, so most countries, we go buy an English version of their cuisine's cookbook. There are a lot of different immigrant groups in Alberta, so getting ingredients are not a problem.

We have been able to replicate most dishes we have encountered so far except for extremely labour or time consuming ones like Peking duck or something.

Well there ain't much grass in Tejas, specially once it warms up in march/april, and dry,,Tejas cattle are therefore rather knarly dudes, almost of Central Obamastan's beef are corn-fed, in winter, Alfalfa hay makes up a large part of that diet, makes for great beef, Pasteur and to the barn for some grain supplement!

 

[vesicles]

A good steak should never have heavy seasoning on it. Beef in Alberta is pricey, a good cut 10oz is almost always $30-40 in a decent steakhouse.

What I really miss is the back hump cut. Can't find that in north america. Had it when I was in Brazil, and that beef can definitely be ranked as some of the best in the world (Argentinian beef as well).

I found Kobe beef to be too pricey for the amount you can buy, almost like a appetizer than a steak meal and it is about the same quality as some of the best cuts of Albertan beef.

I don't like heavily seasoned steaks as well. When I cook steak, it's typically just salt and pepper. That's it.

BBQ, on the other hand, is almost always heavily seasoned. And brisket is tough enough to handle it.

 

[Air Force Brat]

Well there ain't much grass in Tejas, specially once it warms up in march/april, and dry,,Tejas cattle are therefore rather knarly dudes, almost of Central Obamastan's beef are corn-fed, in winter, Alfalfa hay makes up a large part of that diet, makes for great beef, Pasteur and to the barn for some grain supplement!

The deer in Tejas are tough little buggers too, even tougher than "Alabama Whitetails".... Whitetails in Central Obamastan on the other hand are like fine beef,,, corn, soybeans, Alfalfa, big fat White Oak Acorns, and anything else they could desire,,fall tillage though has hurt the diet of whitetails that used to be free to graze on stalks and fallen grain, soybeans,,, I grilled a back-loin that I had cut up as filet-mignon for a Dr. friend of mine, he couldn't tell the difference, although I don't often grill wild game.

 

[Air Force Brat]

I don't like heavily seasoned steaks as well. When I cook steak, it's typically just salt and pepper. That's it.

BBQ, on the other hand, is almost always heavily seasoned. And brisket is tough enough to handle it.

Exactly, although I do like garlic powder in addition to the salt and pepper!

and I much prefer charcoal when it comes to grilling, no propane for me!

 

[vesicles]

Exactly, although I do like garlic powder in addition to the salt and pepper!

and I much prefer charcoal when it comes to grilling, no propane for me!

Yep! Charcoal all the way!

My philosophy on steaks is less is more. Although I LOVE spicy food and want to add chili/hot peppers to anything I cook, I never put anything spicy on my steak. Salt and pepper and some blue cheese at the end.

Talking about spice food. I was at Freebirds the other day. They told me they got a habanero sauce. I said "heck yeah!" Then the guy said "tell me when" and started adding the sauce to my burrito. He added a little and then looked at me. I was like "keep going". He added a little more and looked at me. I was like "keep going". He kept adding. Finally he said "are you serious? How much more spicy do you want?" I was like "don't worry. Keep going". The guy finally said "maybe you want to see how spicy our sauce is?" He gave me a spoonful. I tasted it and got disappointed because I couldn't taste any heat in the sauce at all. It was a delicious sauce but not spicy at all. The guy was standing there with a smile on his face. I guess he was waiting for me to start crying. But I just shrugged my shoulders and told him I couldnt taste any heat. He was like "man! You are crazy!"

 

[vesicles]

The deer in Tejas are tough little buggers too, even tougher than "Alabama Whitetails".... Whitetails in Central Obamastan on the other hand are like fine beef,,, corn, soybeans, Alfalfa, big fat White Oak Acorns, and anything else they could desire,,fall tillage though has hurt the diet of whitetails that used to be free to graze on stalks and fallen grain, soybeans,,, I grilled a back-loin that I had cut up as filet-mignon for a Dr. friend of mine, he couldn't tell the difference, although I don't often grill wild game.

I had deer once. Except that it was very lean, I couldn't tell the difference either. I thought it would be gamey but not at all. It tasted like lean beef to me, like buffalo.

The weirded meat I've ever was snake. It actually tasted like chicken...