Anatomy Of A Stupid.

Best supper

Since my mom got poisoned by an episode of Iron Chef last week where the main ingredient was Mishima marbled beef (yerp, the ones that cost US$12,000 per cattle and only 20 of them breed at one period) and had the sudden craving to eat steak hoping it would taste akin to that of Chef Sakai’s wood baked Mishima sirloin stuffed with pate of foie gras, she suggested that we go to this local car crash of a western eatery called Pine 38 to grab dinner.

Needless to say, she ordered an ordinary cut of sirloin, grilled medium though it came out rather close to well done and was terribly disappointed with it. Wonder what gives huh?

Jokes aside, I went to Isetan with the intention to grab a cut of Wagyu sirloin since it was the closest she could get to eating marbled beef at home but ended up buying an almost grey ribeye cause the remaining sirloins were either grey or from the Black Angus breed (and they were literally black!). Got out of Isetan and had enough time to yum cha with Maynard and Jon for a quick while before coming home and starting mis-en place. A slow 4 hours later when my mom was ready to chow down, I started cooking and came up with this.

Wagyu Ribeye and Seared Foie Gras, with Raisin Armagnac Sauce, Quenelle of Garlic Mash and Glazed Beans and Carrot.

Result? Quite “devasting” for the ribeye if you know what I mean. A quick 4 minutes was enough to cut loose almost all the fats that were marbled in. Oh well. It is my first time afterall. Mixed the melted liquid gold together with the remaining sauce and kept it for the next serving. Oh I didn’t mention I bought two cuts did I? Darn. Somehow I didn’t want to make myself look like an impulsive buyer. The foie was sponsored by DC27 afterall.

Hahahahahahaha!

Eh laugh la?

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