OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
lecoqsportif
Well-known member
Jeremy
Well-known member
The Lin Gardens I’m familiar with (probably the same) is in the Warden/Pharmacy and Sheppard area. I’ve been a few times. I’ll keep Urban Hakka in mind. Check out Federick‘s if you’re interested — Ellesmere and Bellamy in Scarborough and Markham Rd and 14th in Markham. They are quite well known in this part of TO/GTA.
mbow30
Spudmeister Supreme
Yueh tung is good.
CH1
The Artist Formerly Known as chiggins.
Mayonnaise troll alert.
CH1
The Artist Formerly Known as chiggins.
I'm gonna fast all day as punishment.
MindzEye
Wayward Ditch Pig
-Have them remove the cap, if they're familiar with cutting picanha (most north american butchers will cut it across the grain instead of with), then tell them to have at it. If not, do that yourself. Cochon'duro isn't the worse steak you've ever had, but I'd definitely save it for myself and not serve it to company.
-Top sirloin steaks
-Top sirloin filet steaks
-There's a few small random muscles that are only really useful as stewing meat
-Make sure you ask them to bag the useful fat, make tallow
Wayward DP
Well-known member
a local place here make okonomiyaki fries. I'm not familiar enough with Japanese cuisine to know if that is an insult, but it's pretty tasty
Preston
MBow30 alt account
It is but I'm pretty open minded with chefs being creative even if it's not authentic. Sounds delicious.
Wayward DP
Well-known member
I'm a little late to the steak conversation, but I'm going to chime in regardless. And for a bit of context, I spent over a year recently working at a local farm to table butcher shop that sold dry-aged, grass-fed beef.
LOF, tenderloin is probably the most flavourless cut of meat you can get on the cow. The most tender, sure, but also the most flavourless. If you want something lean, tender, and flavourful, try ordering a flat iron steak if you can. The muscle is in back of the shoulder blade, cows use their shoulders lots so lots of blood flow through the shoulder, which adds flavour. Tenderloin is located real close to their poopers and is barely used, hence less blood flow and no flavour.
And I used to be like you - eating a chunk of fat would make me gag. Now I love the fat, provided its from a good animal and prepared properly. I have a crispy chinese style fried pork belly I'll make, fat is the best part. Good tallow is a treat too.
I have to also agree with BL - most places I've ordered steak from, if you ask for rare you get medium or medium rare if you're lucky. I usually ask for super rare and rarely get it.
Good tuna is delicious but the canned stuff is swill.
LOF, tenderloin is probably the most flavourless cut of meat you can get on the cow. The most tender, sure, but also the most flavourless. If you want something lean, tender, and flavourful, try ordering a flat iron steak if you can. The muscle is in back of the shoulder blade, cows use their shoulders lots so lots of blood flow through the shoulder, which adds flavour. Tenderloin is located real close to their poopers and is barely used, hence less blood flow and no flavour.
And I used to be like you - eating a chunk of fat would make me gag. Now I love the fat, provided its from a good animal and prepared properly. I have a crispy chinese style fried pork belly I'll make, fat is the best part. Good tallow is a treat too.
I have to also agree with BL - most places I've ordered steak from, if you ask for rare you get medium or medium rare if you're lucky. I usually ask for super rare and rarely get it.
Good tuna is delicious but the canned stuff is swill.