Exercising without a gym

[Crystal_tiong]

600grams only? hmm..later i go buy 2 kgs...for tonite n tmr...then sat go wack again...hehehe

 

coz i always heard Giant one is not as fresh as cold storage when comes to raw meat.....

so i wan to try out first .....

 

 

[Topgun]

Any advice on how to cook nice steaks, guys?

 

When I cook myself, the meat quite tough leh...find it very chewy

 

Not good for this old paleo-man's teeth

[Hamburger]

coz i always heard Giant one is not as fresh as cold storage when comes to raw meat.....

so i wan to try out first .....

2nd that.

last week i bought 2pcs of ribeye and saw the dull colour of the meat........don really look or taste good imo

[Skunk]

Whack the beef with a tenderizing hammer before cooking.

[Hamburger]

Whack the beef with a tenderizing hammer before cooking.

sound more like over cooked meat. I prefer mine medium .....with races of blood oozing out

[Piyopico]

Any advice on how to cook nice steaks, guys?

 

When I cook myself, the meat quite tough leh...find it very chewy

 

Not good for this old paleo-man's teeth

 

 

Salt the meat just before you cook. Make sure it is left to reach room temperature if it is taken from the fridge. Leave it in the open, tear off the wrapper and let it breathe and cool down for at least 30 minutes.

 

Dun wash the meat. If you have to, pat dry the meat.

 

Each side cook for no more than 2 minutes. This depends very much on how thick is your steak and how hot your pan is. Turn over and cook for another 1 minute.

 

It is better to undercook. You can always pop it back into the pan. If it is overcooked there is nothing you can do.

 

Once you check and think the steak is ok, sprinkle the black pepper and herbs on top.

 

The left over oil and gravy etc can be used to fry an egg or cook some tomato or mushroom etc.

 

Later I wack the striploin..............

 

 

 

 

 

 

 

 

 

 

 

[Piyopico]

2nd that.

last week i bought 2pcs of ribeye and saw the dull colour of the meat........don really look or taste good imo

 

I normally dun buy beef from Giant, Shop & Save, NTUC and Sheng Shiong.

 

The meat specialist and Cold Storage have the best.

 

But the price offer by Giant quite good so I giving it a try. I checked the colour, looks fine. Remember dun keep it for more than 3 days.

Edited October 14, 2010 by Piyopico

[Topgun]

Salt the meat just before you cook. Make sure it is left to reach room temperature if it is taken from the fridge. Leave it in the open, tear off the wrapper and let it breathe and cool down for at least 30 minutes.

 

Dun wash the meat. If you have to, pat dry the meat.

 

Each side cook for no more than 2 minutes. This depends very much on how thick is your steak and how hot your pan is. Turn over and cook for another 1 minute.

 

It is better to undercook. You can always pop it back into the pan. If it is overcooked there is nothing you can do.

 

Once you check and think the steak is ok, sprinkle the black pepper and herbs on top.

 

The left over oil and gravy etc can be used to fry an egg or cook some tomato or mushroom etc.

 

Later I wack the striploin..............

 

 

Thanks. I assume the fire and the pan must be very hot when only cook for 2 minute on each side? I buy approx 200g ribeye from Cold Storage.

 

Guess I must've overcooked my meat. Somehow eating out I order medium rare everytime but at home scared of the meat too raw and might get food poisoning.

 

[Piyopico]

Thanks. I assume the fire and the pan must be very hot when only cook for 2 minute on each side? I buy approx 200g ribeye from Cold Storage.

 

Guess I must've overcooked my meat. Somehow eating out I order medium rare everytime but at home scared of the meat too raw and might get food poisoning.

 

Not super hot kind. You try to have a medium fire. The meat should not burn but must be hot enough to sear the juices within.

 

You dare to eat medium rare then no problem mah. Cut a bit of meat at the side to check. If too rare, pop it back in for another 20 or 30 seconds. Dun have to pop it into your mouth. If the beef is fresh, will not have food poisoning risk.

 

Go try a few times. Errh, try with cheaper cuts like striploin first. After you more or less know the timing for the kind of thickness then try with ribeye or wagyu etc......

 

[LookingBusy]

I'll just cut my striploin or ribeye into medium slices and fry them with butter and pepper after the salt seasoning. I'm a lazy person In fact just had a striploin in that way 3 hours ago, not too bad

 

Bought the Lindt 99% cacao today and had 5 pieces of it. I think i've realised why chocolate is nice is because partly of the sugar in them lol. And i've bought salmon as well, tomorrow gonna try it. It's from Norway, my mum told me the norwegian ones are particularly fishy

 

PS: Saw the salmon head at $1.50 each at West Coast Plaza mentioned by a bro here. Didn't buy in the end though

[LookingBusy]

Guys

 

SG Giant has promotion for Australia Grass Fed Striploin @ 1.900/100gram , starts from today , 4 days promotion only.

 

I see striploin also a lot of FATS leh ....

 

Thanks. Tomorrow will go to the one at Pioneer Mall see have or not.

[LookingBusy]

For macadamia lovers, you guys prefer the Aussie ones or the US ones? US ones more ex by a couple of bucks but of course it's bigger and tastier so i prefer that. I too always buy them from the Bugis hawker above. Any particularly good shops to recommend or you usually frequent?

[Hamburger]

For macadamia lovers, you guys prefer the Aussie ones or the US ones? US ones more ex by a couple of bucks but of course it's bigger and tastier so i prefer that. I too always buy them from the Bugis hawker above. Any particularly good shops to recommend or you usually frequent?

US feels more milky while aus is more fragrance in taste. I prefer aussie, hate the yankees

[Mazdaowner]

Skunk, thanks for the heads up on Sanya, damn swee brother.

5mins walk to the beach. Got up for a nice run at 5am, sat at the beach, now back for

breakfast and woke the wife up for a stroll to the beach. Total bum out, now using the

main lobby public comp to look see and wate for wife to get ready.

 

I finish one block of anchor in ...2 days brother.

zhunbo u eat so much butter? What u eat it with? I have a teaspoon with my coffee, sometimes fry a fish with it, and it still takes me a week to finish one block.

 

[Mazdaowner]

Yeah I know, and I'm just one of the Ah Tee only.

I'm one of those uncles... Sigh...

 

But no kopi-o. Just butter + fork.

 

[Mazdaowner]

Who ah? I still very young you know?

Alright man. There are at least 3 uncles here who eat a tonne of butter.

 

Seriously, butter plays a huge role in helping me maintain a lean physique. It's really not easy to overeat during a meal when I start off with a big chunk of butter. And it keeps me full for a ridiculously long time.

 

Love it...

 

[Mazdaowner]

Skunk and me are all home cooked, unless otherwise, like on hoilday then boh pian, I give in a little

and cut back when I go back home. Now on holiday I load up annd don't eat till night. Even then, I'll have to be extra calculative on what I eat at night. To counter what I had in the morning. Life is never a box of treats when it comes to maintaining.

Without doubt, much as we don't like to do it, but we have to count weight of the food group in our food. Even f just to have a 'rough' estimate.

 

I think, besides MO, CBS and skunk, who cook and eat at home (most of the time) for us mere mortals, who eats outside food most of the time, we've to be extra vigilant.

 

The enemy is hiding.

 

It's in the few nuts we took. Or the extra nuts after we counted 10! It's the teaspoonful of sugar in the kopi-o siu dai, but 3 cups. It's the cheese we happily ate thinking dairy's OK...

 

Do I make sense? It's early in the morning,

 

[Mazdaowner]

You also have to be extra careful with sausages, the skin, some are processed and not

the from the smaller intestine.

Thanks Skunk

 

I will look out for it the next time I am at CS

 

The smell of sausages cooking on the grill is just too