Questions: Food & Beverage

In the age of the Wagyu and Kobe beef, I must say I do prefer a steak with less fats. There's a more pronounced beefy taste, there isn't that tinge of bitter aftertaste you get from a wagyu and you don't feel like shit after eating it. 🤣🤣 Also, it doesn't piss fats all over my cutting board (anyone who has worked with wagyu probably knows how much of a headache it is to wash the cutting board).

My favorite breed for steaks is the Spanish Rubia Gallega, perfect mix of marbling and beefiness with a prime black angus coming in second.

I'd like to know your preferences. To my South American friends, I know the beef there is heavenly but I've never tried them so please feel free to let the rest of us know your favorites!

I apologize for some of the picture quality. I took a couple of them with my phone with the rest being stripped from our best friend, the internet 🤣🤣.

You will be only allowed to eat one meat type till you die.

Other things, milk, chocolate, vegetables, egg... Everything is allowed but meat will be one type only. Which one would you prefer?

Hey everyone,

I think everyone whom enjoys food has at least had a conversation about this topic at least once or twice in their lives.

What sort of dining establishments do you think are better considering the cost and the quality of the food?

I will list some of the common types of establishments off the top of my head.

A) Fine dining estalishments: Think Pétrus, Alinea or L'Atelier de Joël Robuchon (This restaurant in Hong Kong was hands down the best food I've ever eaten 😂😂😂)

B) Casual Dining- Think nice steakhouses, sushi or ramen spots, Indian food and so on.

C) Mom and Pop Shops: Think neighbourhood places like Delis, Pizzarias, Chinese food etc. (Been to Spain and Italy. Mom and pop shops there were mindblowing)

D) Street Food: Think food trucks or Thailand/Taiwan.

E) Fast Food: Throwing this in here for fun.

Although I've been to quite a few fine dining establishments with L'Atelier being my favorite restaurant of all time (I think I'm just biased because I love the guy 🤣🤣), I generally feel that; given also the region that I'm from, street foods and mom and pop shops are sometimes able to produce food of comparable quality at a fraction of the cost.

What are your thoughts?

Take your pick between these three spaghetti dishes:

A) Spaghetti All'Amatriciana- Cherry Tomatoes and Onions are cooked off in Extra Virgin Olive Oil (EVOO). Thet are blended together with the fats rendered from frying the Guanciale. Crispy Guanciale over the top and finished off with Parmigiano Reggiano.

B) Spaghetti Al Pomodoro- Heirloom Cherry Tomaotes and Onions seared off with EVOO and reduced. Blended and strained. Garnished with freshly torn basil to finish.

C) Spaghetti of Sun-Dried Tomatoes and Olives- Sun-Died Tomatoes are seared off in a pan, olives are added then capers. Fresh Basil Leaves at the end. Homemade toasted Italian breadcrumbs used as the final garnish.