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Old 05-23-2012, 01:22 PM   #11
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ultimately, flavor always does it for me, too. any guess as to what makes the argentine beef superior in taste--breed of beef cattle, feed, handling, environment...?
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Old 05-23-2012, 01:31 PM   #12
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food is often on my mind, always has been--one of my favorite muses...lately, i've been thinking about special foods i've never tasted, but would like to. kobe beef tops that list. i've enjoyed reading articles about kobe beef for years, from time, but i've yet to read about the kobe taste experience from any of them.

i think a bucket list for FOOD would be a good idea. kobe beef and fresh truffles would definitely be on that list for me. morels too, now that a recent dc thread about them piqued my interest in these rather remarkable sounding and fascinating mushrooms.

what are some of the foods you would put on your bucket list of must-try foods? how about incredible taste sensations of foods you have already experienced that you would recommend for others?

so, finally, back to my original question--has anybody here had a kobe steak? if so, can you tell us what it is about kobe beef that separates it from the finest prime beef grades in the u.s.? is the experience worth the extravagant cost? is there something else out there that is also prohibitively expensive, but even more desirable or worthy than kobe beef, in your opinion, for a sensational, exotic food experience?
Interesting post. I agree re a Food Bucket list, Vit.

Kobe, maybe. French Laundry - no interest. It would be nice to imagine sitting at an outdoor cafe in France & munching on a croissant, but I can do that here. Will give it some thought.
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Old 05-23-2012, 01:52 PM   #13
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ultimately, flavor always does it for me, too. any guess as to what makes the argentine beef superior in taste--breed of beef cattle, feed, handling, environment...?
It has a lot to do with the land / grass that they are grazed on. I love argentine beef, wish I had a supplier in the US for it.
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Old 05-23-2012, 02:00 PM   #14
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so, finally, back to my original question--has anybody here had a kobe steak? if so, can you tell us what it is about kobe beef that separates it from the finest prime beef grades in the u.s.? is the experience worth the extravagant cost? is there something else out there that is also prohibitively expensive, but even more desirable or worthy than kobe beef, in your opinion, for a sensational, exotic food experience?
I had it in Japan. It is very expensive. The part of the meal that I liked the best was the sashimi course. It almost melted in my mouth just form body heat.

I have had Wagyu in the US and in Chile. The US stuff some was really good and some only so so. Some of the better Korean BBQ places sell it. The Wagyu from Chile that I had was really good. This is a photo of the steak I had in Chile.


Wagyu Closeup by powerplantop, on Flickr
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Old 05-23-2012, 02:03 PM   #15
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Last night I watched "Chopped." One of the ingredients was fiddleheads. Love fruits & veggies, but have not seen or prepped them. I walk thru Asian markets & see so many ingredients I've never tried. Would like to experiment more.
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Old 05-23-2012, 02:09 PM   #16
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Powerplant,

Thank you for such an interesting post. I remember you had mentioned Chile to me on another thread, when I spoke about Chileños being Purists about their Steak ... and Argentinos preferring their´s with Chimichurri marinade.

I had Waygu in Sao Paulo, Brazil at an Hacienda where the Wagyu breed cattle are naturally raised by a Ribera Sacra, Galician Spaniard native; Balermino Fernández Iglesias who also is a winemaker and restaurateur owning several restaurants. His restaurant is Madrid Capital is a marvel and so is the one in Sao Paulo, called Rubaiyat.

www.rubaiyat.br

Kind regards.
Margi.
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Old 05-23-2012, 02:22 PM   #17
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Margi,

I spent 9 months in Chile and loved it. Thank you for the info if I go that way I will check them out.

This is a good read. Food's Biggest Scam: The Great Kobe Beef Lie - Forbes
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Old 05-23-2012, 03:06 PM   #18
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Really interesting article, PPO.
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Old 05-23-2012, 03:10 PM   #19
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Last night I watched "Chopped." One of the ingredients was fiddleheads. Love fruits & veggies, but have not seen or prepped them. I walk thru Asian markets & see so many ingredients I've never tried. Would like to experiment more.
They are ferns and very seasonal. You can buy them at higher end produce places in the early spring.
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Old 05-23-2012, 03:37 PM   #20
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ultimately, flavor always does it for me, too. any guess as to what makes the argentine beef superior in taste--breed of beef cattle, feed, handling, environment...?

For the most part, Argentine beef is raised on the grasses of the Pampas, with Gaucho's as cowboys, much the way our beef was raised here in days gone by. I guess you could say that Argentine beef is the mammal of the free range chicken.
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