Dry aged beef
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@nzzp said in Dry aged beef:
@Hooroo looks really interesting. What did you have? Any recommendations?
Had the tuna tartare. That was a highlight as the guy that created the menu but doesn’t own the restaurant has that as his signature dish. Won an a award with it a few years ago.
Also loved the lamb ribs. The dipping sauce was wicked.
I had the Peking duck and pancakes too. That was good but standard.
The cocktails were out of this world. Beer great too
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@voodoo said in Dry aged beef:
@nzzp said in Dry aged beef:
@Hooroo looks really interesting. What did you have? Any recommendations?
Bah, please - like you're actually going to venture past Peaches when you drag yourself away from your grill...
ah, sometimes I get pulled away from excellence.
Heading to Cassia the week after next. That is some fine dining curry fusion excellence - probably our favourite 'proper' restaurant.
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@canefan said in Dry aged beef:
@nzzp I've always been a fan of the Grove. Haven't been this year but the food and service was always top notch
nice. I thought it was nice, but not outstanding when I went - but then I was drinking too much wine iwth the group I was with.
Odettes is my go to for interesting food - they make really good, high value tucker I reckon
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I thought I had posted this in the BBQ thgread but I haven't - must've been traumatised.
For the Pumas 1 game I got 60 day aged ribs from Well Hung in Milford. https://wellhung.nz/gourmet-butcher/dry-aged-beef/aged-beef/
$180 for a four bone rib but it was possibly the best beef I've ever eaten. Long and slow with just (for me) the right amount of smoke, resulting in a juicy, succulent roast (took it out at 53) with a good bark.
Few cleansing ales while cooking - bottle of malbec and then the AB's fucking ruined the evening
As @hooroo always asks me for photo's I took a couple but clearly wasn't holding the phone too steady
Actually you'll have to take my word for it as photos wont load
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@dogmeat said in Dry aged beef:
I thought I had posted this in the BBQ thgread but I haven't - must've been traumatised.
For the Pumas 1 game I got 60 day aged ribs from Well Hung in Milford. https://wellhung.nz/gourmet-butcher/dry-aged-beef/aged-beef/
$180 for a four bone rib but it was possibly the best beef I've ever eaten. Long and slow with just (for me) the right amount of smoke, resulting in a juicy, succulent roast (took it out at 53) with a good bark.
Few cleansing ales while cooking - bottle of malbec and then the AB's fucking ruined the evening
As @hooroo always asks me for photo's I took a couple but clearly wasn't holding the phone too steady
Actually you'll have to take my word for it as photos wont load
Didn't happen then and you actually just had an overcooked piece of rump....
I tried to load a photo yesterday and it wouldn't load. Too large which is weird as it was just a standard iPhone photo.
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@Hooroo said in Dry aged beef:
@dogmeat said in Dry aged beef:
I thought I had posted this in the BBQ thgread but I haven't - must've been traumatised.
For the Pumas 1 game I got 60 day aged ribs from Well Hung in Milford. https://wellhung.nz/gourmet-butcher/dry-aged-beef/aged-beef/
$180 for a four bone rib but it was possibly the best beef I've ever eaten. Long and slow with just (for me) the right amount of smoke, resulting in a juicy, succulent roast (took it out at 53) with a good bark.
Few cleansing ales while cooking - bottle of malbec and then the AB's fucking ruined the evening
As @hooroo always asks me for photo's I took a couple but clearly wasn't holding the phone too steady
Actually you'll have to take my word for it as photos wont load
Didn't happen then and you actually just had an overcooked piece of rump....
I tried to load a photo yesterday and it wouldn't load. Too large which is weird as it was just a standard iPhone photo.
Bugger I thought you'd find my story more credible
Mine said too large as well so I re-sized it and now it says there is a parsing issue.
It was actually probably the most successful BBQ I've done - temperature control was perfect - the only issue I had was the bones caught at one stage but that just helped with the smoking.... and was fine once i covered them in foil
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@Hooroo said in Dry aged beef:
@dogmeat said in Dry aged beef:
I thought I had posted this in the BBQ thgread but I haven't - must've been traumatised.
For the Pumas 1 game I got 60 day aged ribs from Well Hung in Milford. https://wellhung.nz/gourmet-butcher/dry-aged-beef/aged-beef/
$180 for a four bone rib but it was possibly the best beef I've ever eaten. Long and slow with just (for me) the right amount of smoke, resulting in a juicy, succulent roast (took it out at 53) with a good bark.
Few cleansing ales while cooking - bottle of malbec and then the AB's fucking ruined the evening
As @hooroo always asks me for photo's I took a couple but clearly wasn't holding the phone too steady
Actually you'll have to take my word for it as photos wont load
Didn't happen then and you actually just had an overcooked piece of rump....
I tried to load a photo yesterday and it wouldn't load. Too large which is weird as it was just a standard iPhone photo.
Probably need to upload a screenshot so the file size is smaller
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@Tim said in Dry aged beef:
@Hooroo cool. Might go on Friday.
The misses wants me to miss a golf tournament so we can go back there this weekend!! I have to play though as it's our biggest tournament and as pres it would be frowned upon if I did a no-show
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@Hooroo said in Dry aged beef:
@Tim said in Dry aged beef:
Mela
No but would love feedback! Get to Xoong first though! You won't be disapppointed
Fucks sake Hooroo, you ever just eat in? You know maybe just a sandwich? I swear you’ve been everywhere restaurant wise.
BTW if I visit NZ I’m definitely visiting you.
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@Catogrande said in Dry aged beef:
@Hooroo said in Dry aged beef:
@Tim said in Dry aged beef:
Mela
No but would love feedback! Get to Xoong first though! You won't be disapppointed
Fucks sake Hooroo, you ever just eat in? You know maybe just a sandwich? I swear you’ve been everywhere restaurant wise.
BTW if I visit NZ I’m definitely visiting you.
I pretty much cook 6 days a week but once a month we try and get off the farm and up to Auckland or down to Taupo to just chill out. That chilling out means eating out for lunch and Dinner on Saturday and brunch on Sunday.Rest of the time we chill at the hotel and watch horse racing
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@Hooroo said in Dry aged beef:
I pretty much cook 6 days a week but once a month we try and get off the farm and up to Auckland or down to Taupo to just chill out. That chilling out means eating out for lunch and Dinner on Saturday and brunch on Sunday.
same but in reverse. We try and get out of Akl every 5-6 weeks and eat out twice over the weekend - usually a brunch and a lunch. Friday night I'm too shattered and usually work until about 9 so I can try keep the weekend clear. Saturday I cook something special and so we tend not to do dinners out.
Even this year we have managed 8 weekends away. Have to - to try and keep sane.
