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Filipino grocery store beef ... or is it really carabao ?

En tråd i 'Dumaguete City' startet av Turbota, 15 Sep 2015.

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  1. OP
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    Turbota

    Turbota DI Member

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    I just got done eating some great Chicken Curry that I made .... Cooked the chicken breast over charcoal before adding it to the curry sauce. Also added to it some potatoe and carrots that were chopped and pre-cooked.

    Spicy and Great stuff !
     
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    Turbota, 15 Sep 2015
    #11
  2. Jack Peterson

    Jack Peterson DI Forum Luminary Highly Rated Poster SC Connoisseur Veteran Air Force

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    :hungry::drool: Hmmmmmmmmmmm Now you are making me hungry after you last 2 posts my friend.:thumbsup:

    JP :pompus:
     
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    Jack Peterson, 15 Sep 2015
    #12
  3. OP
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    Turbota

    Turbota DI Member

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    Turbota, 15 Sep 2015
    #13
  4. KINGCOLE

    KINGCOLE DI Senior Member Highly Rated Poster

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    Wrap your beef in paper, then put it into the lowest point in your refrigerator for ten days. Remember to write the removal date on the paper. We use this process all the time, as most of the meat sold in the markets is still walking. Also slow cooking in a pressure cooker or crock pot also gives acceptable results. As for a good steak, that's something that we can only dream about.
     
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    KINGCOLE, 15 Sep 2015
    #14
  5. DavyL200

    DavyL200 DI Forum Luminary ★ Global Mod ★ ★ Moderator ★ Highly Rated Poster Showcase Reviewer

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    We use the slow cooker for a few meals,chop up the veg,fry the meat off in flour in the fry pan and throw it all in there with a casserole/stew mix and leave on high for 6-7 hrs.
    Also they have a good chillie mix in hyper made by mc cormick,half kg of ground beef,one onion,small tin mushrooms,big tin of toms and a tin of kidney beans. Add chillie to your licking. Dinner this evening.
     
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    DavyL200, 15 Sep 2015
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  6. Show Pony

    Show Pony DI Forum Patron Highly Rated Poster Showcase Reviewer

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    MKKS meats near the Dumaguete cockpit (across from Citi Hardware has Tenderloin from Brasil.
    It's just under 800 Peso/Kg and you have to buy the whole tenderloin which is about 2 Kg.
    Sometimes they has Texas beef at a little higher price.

    The Brasil meat can be a bit hit and miss. Sometimes it is tender and sometimes a little tough. When it's tough I just cut it to strips and stir fry it.
    One time I bought a rib eye roast and it was okay, the next time it was too tough to describe.

    Overall I would rate MKKS as good with the occasional, Oh Crap.
     
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    Show Pony, 15 Sep 2015
    #16
  7. jimeve

    jimeve DI Forum Luminary Highly Rated Poster Showcase Reviewer Veteran Army

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    Nice wheels
     
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    jimeve, 17 Sep 2015
    #17
  8. ChMacQueen

    ChMacQueen DI Forum Patron Highly Rated Poster Showcase Reviewer Veteran Army

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    Why hang it for 21 days in a cold locker? After all the locals still buy it as is and nothing goes to waste especially as they will sell it even after what in other countries would be considered the sell by date. Yes they could have better tasting beef but prices would go up and the only ones who may care are foreigners who won't be happy seeing the price go up 20%.
     
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    ChMacQueen, 17 Sep 2015
    #18
  9. OP
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    Turbota

    Turbota DI Member

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    Well, you can get [good] beef in VietNam ... and I don't see any big beef cattle ranches there either.

    I guess even VietNam has long surpassed the Philippines in things like that.
     
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    Turbota, 17 Sep 2015
    #19
  10. Ten Twenty Lenny

    Ten Twenty Lenny DI Member

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    Gosh You Know I have had the Filet Migon at Moons (Robinsons) Bacon wrapped a few times now and thought it was excellent ????????????????????? I one time bought the Shrimp in a red sauce appeitizer and tried dipping my steak in the leftover red sauce and was it ever delicious
     
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    Ten Twenty Lenny, 18 Sep 2015
    #20
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