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Blvd Restaurants Not Overpriced

Discussion in '☋ Dining - Nightlife - Entertainment ☋' started by PatO, Aug 14, 2011.

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  1. Jack Peterson

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

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    mmm WHY?

    :confused: Come on Robert, we are not in the States or Europe, lets leave this well behind.
    We are in the PI, To-day not yesterday.


    Jack P.:wink:
     
  2. dancingrabbit

    dancingrabbit DI Junior Member

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    We used to eat Mulberry's from a tree..best to climb up there..find a sturdy branch and a cluster of berry's...hands and face may turn a different color...boys will be boys.

    Stopped frequenting Casablanca..things were better their earlier location. Liked all the hustle and bustle. Why Not is my preferred choice...but in the deli section for dining not outside.

    Thanks for posting the info regarding the steaks at Hypermart.

    Mostly eat pasta for lunch with Filippo Berio Classic Pesto and red wine... reminds me of a wonderful restaurant in Tuscany years ago.

    Regarding the prices on the blvd..."What price happiness..."

    One thing is certain my tummy is much bigger since my arrival to Dumaguete...
     
  3. PrensBana

    PrensBana DI Member

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    Steaks.............., hmmm

    G'day people

    Not being a restaurant goer (unless you count Chow King and Jollibee:p) and having never attended the boulevard eateries, i cant add comment on them.

    Just jumping in because steaks are present in the topic. It has been a thought of mine to become involved in the beef industry when i move to Negros. Have considered getting some suitable land, running some cattle and slaughtering them myself. Maybe get an inlaw to learn tanning for the hides.
    Don't know how to chop meat properly,........ any retired butchers out there?

    Could this idea be a goer?

    Feedback?

    cheers

    PB

    ______
     
  4. shadow

    shadow DI Forum Luminary

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    To do it properly you will need a large walk in cooler, in order to hang the beef for a couple of weeks after slaughtering, amongst other things. Only then could you get decent beef.

    Larry
     
  5. robert k

    robert k DI Forum Patron Highly Rated Poster Veteran Army

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    There is also the fine art of tenderizing meat through electrocution. Being a steak lover myself I wish you luck with your project.
     
  6. Manzanita

    Manzanita DI Forum Patron

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    Thats one of the few ideas I've heard that might just work.
     
  7. Manzanita

    Manzanita DI Forum Patron

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    If you do start selling prime cuts of good beef, please get some white butchers paper.

    For some reason I can't stand getting my meat in a plastic bag, especially a recycled one.
     
  8. expatron

    expatron DI Forum Patron

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    I have a friend in Cebu with 15 years as meat department manager of Safeway, he is magic with a knife, but I know he won't work for peanuts.
    Ron
     
  9. SurfinUSA

    SurfinUSA DI Senior Member

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    In the end, it's all beef this, pork that, chicken ala whatever isn't it?
     
  10. PrensBana

    PrensBana DI Member

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    Hmmmmm,......S-T-E-A-K,........(drool)

    Yes refridgeration is a must, meat must be chilled before it can be cut up.

    hey, my Great-Great-Grandfather was a tanner from Scottland who was manager of a tannerry in Australia, maybe i should have a crack at the tanning, being it, "In my blood" :smile:

    Yes, at work we give the cattle a 30 second zap after they are KIA (killed in abattoir), shouldn't be too hard to organise. But whats wrong with the old school art of tenderizing meat with a little mallet? :wink:

    Actually, i'm a bit of a greeny, will recycled off-white paper do?

    How about cashews? :p

    Hmmm, i guess i'd have to run brahman cattle, as they cope well in the tropics,.....grrr, i hate brahmans, they are a hassle to skin,......any other breeds tropic friendly?

    cheers

    PB

    ______
     
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