Meat in Cape Town.

I typically ask for the 'fattiest steak you have'. Love fat.

Yeah, I'm certainly getting better over the last couple of days though, and I suspect the biggest issue was ****ty cuts more than anything else.

I've also come to enjoy my meat rare, so it's basically about done by the time the crust has formed.

Thanks for the advice!

(attachments don't work, btw)
 
copacetic said:
I typically ask for the 'fattiest steak you have'. Love fat.

Yeah, I'm certainly getting better over the last couple of days though, and I suspect the biggest issue was ****ty cuts more than anything else.

I've also come to enjoy my meat rare, so it's basically about done by the time the crust has formed.

Thanks for the advice!

(attachments don't work, btw)
Click to expand...

ag kark, stupid mybb, here is the link to the article. http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
 
That palm thing is horse****. Get an instant read thermometer.
 
I need really thick steaks because I smoke it. Which is supposed to be for cheap meat. But I don't care... it tastes awesome.
Don't trust Food lovers though as with Slootvreter... could be the Willowbridge branch.
Will check out the Joeys if cheaper.

Food lovers has good pork though - smoking deboned pork leg is a foolproof way to get awesome meat.

Checkers has good deboned leg of lamb - soft as butter. But I did get a different cut from behind the counter and it was dog meat.
 
More than that. Chicken, pork, milk for coffees, desserts etc.
 
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