thaigerd Posted March 15, 2009 Share Posted March 15, 2009 (edited) Have to make a beef test today at home with some nice cuts: Osso Buco, Australian wagyu beef and Ribeye steak, Australian wagyu beef as well. The osso buco is my favourite and it will be our dinner tonight, nice smell at the moment in our house after adding the onions etc. and a nice shot of red wine, so simmering now for getting a nice gravy. Must have a look for some good pasta later on. Some pics: Gerd Edited March 15, 2009 by thaigerd Link to comment Share on other sites More sharing options...
thaigerd Posted March 15, 2009 Author Share Posted March 15, 2009 Just finished the Osso Buco: Gerd Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted March 15, 2009 Share Posted March 15, 2009 The osso buco looks great. Nicely marbled. Where did you manage to get that? I wouldn't do anything with that except bbq, and season with salt and pepper. Link to comment Share on other sites More sharing options...
thaigerd Posted March 15, 2009 Author Share Posted March 15, 2009 The osso buco looks great. Nicely marbled. Where did you manage to get that? I wouldn't do anything with that except bbq, and season with salt and pepper. The picture that shows in your posting is the ribeye steak, the ones with the bone are the osso buco ones. Gerd Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted March 15, 2009 Share Posted March 15, 2009 I know that Gerd. The comment about the osso buco was a complement about your cooking, separate from the ribeye discussion. [http://i15.photobucket.com/albums/a366/mlw4014/ribeye.jpg] It's the ribeye that interested me. Where'd you get it? Link to comment Share on other sites More sharing options...
thaigerd Posted March 15, 2009 Author Share Posted March 15, 2009 I know that Gerd. The comment about the osso buco was a complement about your cooking, separate from the ribeye discussion. [http://i15.photobucket.com/albums/a366/mlw4014/ribeye.jpg] It's the ribeye that interested me. Where'd you get it? Thanks for your compliment, just bought some white(imported)mushrooms and whipping cream to finish our dish. I am working for a food importing company .........and as a Chef I have to make all these tests . Hope to be a TV sponsor very soon(my boss approved already), when it's done I will be allowed to give some more detailed informations. Gerd Link to comment Share on other sites More sharing options...
teletiger Posted March 21, 2009 Share Posted March 21, 2009 Everything looks great Gerd. The rib-eye especially. I know it's not fillet, but......I'd be tempted to go at it with a sharp chopper, add cracked pepper and a dash of worcester, finished off with a fresh egg plopped on top. Arroy. Not everyone's taste That beef will be an arm and a leg I know. Onlya special treat for the likes of me Is the Oz wagyu beef produced the same as the Japanese? Beer and massages? Haha.(just realized) Wagyu falang is produced in Pattaya. :D Regards Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now