That Perfect Steak!

In my quest to nail that perfect slab of steak; lately, I have been browsing through the net and here are some good websites which may satiate your beefy lust:

First, understand the body of the cow which you are savoring!
Differentiate the various cuts and discover your most favorite one!

http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef.htm

Second, recognize the varied beef cattle species.
What is this all about: Angus Beef, Kobe Beef?

http://en.wikipedia.org/wiki/Beef_cattle

http://en.wikipedia.org/wiki/Beef#Special_beef_designations

Third, grading the cow the American way!

 “Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorable the meat will be.”

http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/

Fourth, how to choose a good steak right in front of
Mr Butcher?

http://www.reluctantgourmet.com/steak_information.htm

Fifth, master the culinary rules & techniques to conquer the perfect taste and texture of your steak.

http://whatscookingamerica.net/Beef/CookingPerfectSteak.htm

Next, how cooked should your steak be?
The perfect doneness is … “Ask any chef how they like their steak prepared and they will say, medium rare.”

http://bbq.about.com/od/steaks/ss/aa101606a_3.htm

Final, choosing the right relish to marry your hunk of steak!

http://americanfood.about.com/od/resourcesadditionalinfo/tp/Choosing_Cuts_Steak.htm

Hope you will have a swoon-worthy steak on your plate after feeding on these recommended websites!  Bon appétit…

An Undulate Sign

First glance, the blue waves piqued my interest. Then second glance, I saw ‘WaWaWa’. It’s a Bistro by the Reservoir. The sign really depicts the locale to a tee.

Sleek & Slender Cutlery Set…

…Noteworthy from The Garden of Eden Restaurant, Singapore; lightweight & contemporary to dine with, albeit it evokes a Korean-styled-dining vibe in me.

Lazy Susan vs The Dumbwaiter

One is ‘lazy’ and the other is ‘dumb’. What do they have in common? You can find them doubling as your waitstaff in dining establishments. It is said that back in the 18^th century, waitresses were commonly called ‘Susan’ and with the invention of this rotating tray (placed in the center of the table) to facilitate diners to help themselves to all the dishes, they dubbed it “Lazy Susan”. 

Similarly, the dumbwaiter, being in the form of a small elevator helps to convey piping-hot food from the kitchen to other storeys and hence easing the legwork of waitstaff.

Both are non-human, silent workers that can’t complain or fight with each other over credit. The only issue you may have with them is “wear & tear”.