tag:blogger.com,1999:blog-34777941.post5037336009878242025..comments2024-03-12T14:51:49.674+08:00Comments on Fundamentally-flawed | Singapore Food Blog: Fat Cow: Leaves a bad taste in my mouthUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-34777941.post-52057128263056303692015-02-09T16:50:21.350+08:002015-02-09T16:50:21.350+08:00While I absolutely agree with you that a steak oug...While I absolutely agree with you that a steak ought to be properly rested before slicing, I feel the need to make a few comments/corrections on your review.<br /><br /> - The dry-aged sirloin is 100% Black Angus which is on a 300 day grain-finish. <br /><br /> - Dry-aged meats must be trimmed of the outer edge which is exposed to air. Cooking and eating this edge is less than pleasurable. Even more importantly, the fat should be trimmed as it effectively (but safely) goes rancid. This is especially true of that thick layer of fat on the top of a sirloin.<br /><br /> - The steaks at Fat Cow are not cooked on a "Teppen" [sic]. The charcoal grill used is called a Robata and the cooking method is often referred to as "robatayaki" or more specifically "sumibiyaki".<br /><br /> - I'm not sure to what temperature "blisteringly" refers, but the reason for the "long tedious affair" is that developing that crust takes place between 145-160'C. Outside of this range, meat either cooks grey or chars/burns. The Maillard Reaction gives us that tasty brown crust and is quite fussy about temperature.<br /><br /> - As for the bit about respect, in my opinion the title of your post hardly gives any to the first dish you tried. Seemed the Donabemeshi was more to your taste.<br /><br />I realize it is quite an old post I just happened to notice it today.<br /><br />Thank you,<br /><br /> - just some guy who used to work thereDannoreply@blogger.comtag:blogger.com,1999:blog-34777941.post-11734259735548783312014-08-30T15:49:10.189+08:002014-08-30T15:49:10.189+08:00Hi Penny,
thanks for your words of encouragement....Hi Penny,<br /><br />thanks for your words of encouragement. I've always loved to share my honest opinions with everyone. Just don't know whether the general public is receptive or not. <br /><br />As for amasou umasou, unfortunately I have no idea as well. Would love to know what happened with the blog as well. sigh..Sihanhttps://www.blogger.com/profile/05555473289512430295noreply@blogger.comtag:blogger.com,1999:blog-34777941.post-83146707295448219782014-08-23T07:32:26.208+08:002014-08-23T07:32:26.208+08:00Hi! First of all, thank you for sharing with us yo...Hi! First of all, thank you for sharing with us your exciting gastronomical experiences. I love the way you weave your thoughts about food and I admire your talent in photography. You are one of my favorite SG-based food bloggers and I wish you all the best.<br /><br />Second, I just want to know if by any chance you happen to know if one of my favorite food bloggers Amasou Umasou will still blog? It saddens me that the blog is no longer open for public. I hope he still continue to blog because Amasou Umasou is one of my food blogging inspiration.<br /><br />Thanks! <br />~Penny Anonymousnoreply@blogger.com