View allAll Photos Tagged beef
A Flickr Friend inspired me to attempt my first Beef Bourguignon, and I promised him that I'd post of photo. I'd post a link to his account, but his screen name is in Chinese looking symbols, so I'm not sure how to do it.
His looked like it came out much better than mine, but I must say that it was delicious.
Wonderful Beef Bolognese at Combo 105 in Canberra Street.
*Note: More food pics in my: Favorite Food Album.
beef hofan is a relatively new dish to manila, introduced around 20years ago and instantly became popular as any other chinese dish. in the early days most chinese dishes in manila come from canton or fookien whereas in recent times the source is taiwan and hong kong. but, no matter what ever region of china it comes from, their food is unique and delicious!
International cuisine with a creole flair...just what I'd expect from a a restaurant called Sexy Beef!
The menu looks good and the prices aren't that bad. Unfortunately we were on a bus when I shot this so I didn't get a chance to stop and sample!
The farm shop is not a pleasant visit for a vegetarian.
Obviously never heard of pressed Ox tongue or Oxtail soup.
Male beefly. Natural light. Focus stacked using zerene. See www.flickr.com/photos/lordv/49763042768/ for a 3D version
The other day I made some shredded beef specifically for burritos. This is just after I finished shredding it. It was basically just a chuck roast with some cumin and garlic, and a bit of ground chile and some red and yellow bell peppers and an onion. Cut the meat in 3 or 4 large pieces, sear, add a cup of beef broth and the other stuff, then cook for one hour in a pressure cooker. Very easy.
A question most of us have probably been asked at one time or other is "what is the last meal you would request before you die?"
Considering this leads me to think back on the many exceptional meals I've eaten, and I realise that those that come to mind first - an incredible feast at the Karachi home of Britain's High Commissioner to Pakistan, lunch at the top of The Gherkin, ten course meals at ostentatious wedding banquets - are notable more for the occasion, the expense or the location than the food itself, and when I separate the two, I realise that the best meals I have ever eaten are simple and relatively inexpensive: a steak cooked for me by my Dad, or Rik's patatas bravas with poached eggs.
And close to the top of the list of my favourite meals must be these beef noodles, sold at the Mongkok restaurant on Fa Yuen Street run by Mr and Mrs Wong Yuk-Man, (HK$45 - around £3.50) which I visit several times each year. Having recently won a seat on Hong Kong's Legislative Council in this month's elections, Wong Yuk-Man, and his wife, have been sadly absent from the restaurant each time we have paid a visit this year, but I hope to be able to photograph him again one day.
Hong Kong, 2008.
From Man vs. Meat, a great little take out joint in Thunder Bay.
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Gordon Ramsay
Hell's Kitchen Restaurant
3570 S Las Vegas Blvd,
Las Vegas, NV 89109
(@ Caesar Palace Roman Plaza)
* Beef Wellington*
potato puree, glazed root vegetables, red wine demi-glace
I heard a piece on the Houston radio today about how some protectionists are looking to make labelling of beef indicate where the animal was born. This despite evidence to suggest that American's don't really care. Americans might not, but I do. I hope they go through with it so I know where I can get Alberta beef!
These beef meal ideas piersey.com/beef-meal-ideas/ including beef szechuan noodles are total crowd-pleasers—simple enough for weeknights, cozy enough for Sundays.
Beef and broccoli for dinner last night :-)
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This is a A beef on weck at Red Hook Tavern in Brooklyn, This sandwich is usually found in Western New York State, particularly in the city of Buffalo. The meat is some kind of roast beef (this is prime rib) and they're always served on a type of bun with Kosher salt & caraway seeds called a "kummelweck roll".
Male beefly. Natural light. Focus stacked using zerene. See www.flickr.com/photos/lordv/49763042698/ for a 3D version
I am grilling beef tenderloins almost two inches thick (5 cm) on a hot summer day during the 4th of July weekend. This is only our second grilled steak experiment. Leslie Anne didn't just get a nice sirloin or Porterhouse steak; she decided to try an expensive cut of tenderloin. She also researched the best way to cook this cut of meat.
I seared the THICK steak right over the hottest part of her grill for two minutes on each side to brown it and seal in the juices. Then I moved the steaks away from the hot spot and grilled them for another six minutes on each side. She had an electric thermocouple probe to check the internal temperature. We wanted them to be rare to medium rare. To avoid overcooking, we decided to use the minimum cooking interval for the 2" thickness and add to it a minute or two until the temperature was right. Then I cut them open to see if they looked right. Remember, that it is easier to add cooking time as needed but impossible to undo it after the fact. I'll show you the results next time.