I've had Kobe beef in Kobe, Japan. It was at a really strange, tiny restaurant, which was tucked away on the 10th floor of a residential building. The steak wasn't served on a typical ceramic plate, but on the heated countertop instead. It was really odd, but tasted great. Set me back $65USD for what was probably a 12 oz.
Dude, you were at Benihana and got served flank steak. Let me guess - the cook did food circus acts while you watched, too? Sucker.
Lol, I guess that is what they do at Benihana, huh? I'm pretty sure this place was authentic though, heard about it from a Japanese friend, and it wasn't in any of the tourist guide books, etc.
For some reason, a preference for overcooked meat sets off a red flag for me. Its hard to explain, but everyone I've met like that has been at least a little off. I'm glad its a not protected class, because I would probably not hire someone for that reason alone. I have not problem with people that don't eat meat or only certain types of meat. I just have problem with people eating meat that taste like leather.
Steak cooking temperature including Ruth Chris. http://steakperfection.blogspot.com/2010/03/2-cooking-temperature-1600-degrees.html
Nice! Grilling some chicken tikka and seekh kabob tomorrow. Will see if I can post recipes and pics if not too lazy.
I'll be waiting - meanwhile this is what I made tonight: <iframe width="560" height="349" src="http://www.youtube.com/embed/-z5VgGkZdok" frameborder="0" allowfullscreen></iframe> One difference I learned which makes it better...wait for it...here it comes...wrap the stuffed chicken legs in cellophane before wrapping in aluminum foil. They are less soggy that way, and it seals the flavors in better. I also add a little minced garlic to the pork sausage along with the other ingredients.
I don't wanna hate on another man's meat but that doesn't look good at all. The cut looks cheap (probably select) like the kind you buy at Kroger. That's why you need the A1 by your side. Also how did you cook it? It looks like it's been boiled or steamed possibly even microwaved.
i'm gonna tell you how to make the most tenderest steak of your life. grab a 1 1/2 inch ribeye season both sides liberally with kosher/sea salt, not that table salt crap let sit at room temperature for 1 hour (YES LET IT SIT FOR ONE HOUR) after one hour, the salt will draw the water out, NOT the flavor which comes from the fat rinse the salt off with cold water, pat dry season with fresh ground pepper dab some extra virgin olive oil on it place on a charcoal grill on high heat, grill for 3 minutes on each side take it off the grill and let it sit for 5 minutes slice and bite into the best steak you have ever made.
