Comments on: Where’s the Beef???

By: Nic

Nic — Tue, 31 May 2011 13:14:32 +0000

Hi Stanley,

For grass fed beef in Manila Check this out http://www.downtoearth.ph we are in the Salcedo Market on Saturdays and Legaspi market on Sundays.

By: MARGHI

MARGHI — Tue, 16 Mar 2010 13:40:06 +0000

love the laguiole

By: Stanley

Stanley — Mon, 08 Mar 2010 05:33:46 +0000

Anybody know where we can get grass fed beef here in Manila?

By: Pam

Pam — Thu, 04 Feb 2010 07:12:58 +0000

Thanks for the info, MM! Should’ve known that meat sourcing would be key or you would’ve come up with your own (maybe even better! : ) ) version. Will continue to hope that someday that kind of porterhouse will be easily accessible locally. : )

By: marissewalangkaparis

marissewalangkaparis — Thu, 04 Feb 2010 02:34:48 +0000

Stomach now growling—yup…i salt and pepper my steak maybe minutes before grilling—has to be really dry– sidings done ahead. Rest a little…and woooohooo…onto the table…hungry now…..salad on the side helps fill you up and lessen calories..(i hope)..ha ha

By: Marketman

Marketman — Wed, 03 Feb 2010 23:16:15 +0000

Pam, Peter Luger’s starts with superbly dry aged porterhouses… if you have those, you can replicate their steaks. But without the meat to begin with, it’s kind of hard…

By: Pam

Pam — Wed, 03 Feb 2010 09:17:38 +0000

Your post is making this pregnant woman swoon and drool! MM, If you find the time, can you please use your cooking prowess to create a similar steak version of Peter Luger’s? Please?

By: kurzhaar

kurzhaar — Sun, 31 Jan 2010 19:06:26 +0000

We only rarely eat beef nowadays…most beef that comes into the household is for the dogs. Fortunately we can get locally raised grass-fed beef and in a pinch a local butcher carries prime-grade beef that is mainly pasture-raised and finished very briefly on corn (and raised without antibiotics/hormones) and will dry age to order. And yes, even the dogs’ beef is from grass-fed cattle, although it’s not prime steak and we don’t dry age it! For my own consumption I do like the occasional steak, well-seared over hardwood coals on the outside and “blue but not mooing” on the inside.

Romwell, the Atkins diet is pretty well discredited as an unhealthy/unbalanced diet with at least one major medical association having put out official warnings against it. I am always surprised that there are still those who go this route.

By: Marketman

Marketman — Sun, 31 Jan 2010 14:33:16 +0000

romwell, I wish… jafores, yes, a cast iron grill would be perfect, but I don’t have one… in another kitchen, we have a gas-fired stove-top grill and that makes great grill marks and a crust… I also think a REALLY high flame or heat source is what can set apart a restaurant cooked steak and a home one. We once ordered a humongous bistecca a la fiorentina in Florence and saw them cook it over an intense wood fire and cast iron grills and it had the most amazing texture on the surface of the steak… one of the best we have ever had!

By: romwell

romwell — Sun, 31 Jan 2010 13:48:26 +0000

hi marketman why don’t you just go an protein diet ala atkins that way you get to have your beef and eat it too hehehe. i used to diet that way steak all you can i remember i dropped 45 lbs in 3 months. must do it againin the next months weight does have a way of creeping up on you when you get married and have children.

romwell