Aston's prime ribeye extra cut

Having tried the grade 5/6 wagyu at Aston previously, I thought it would be interesting to check out their regular steak. I've never actually had anything else before and the word was that steaks at Aston's is pretty decent at affordable prices. The extra cut ribeye is a larger cut of their regular ribeye weighing 300g. A decent weight for a steak. I would think that anything smaller is a little tiny. For $15.90, I'll have to agree that it is probably the cheapest around. That being said, I found it quite unsatisfying. There were no complains about how the meat was done. Anyplace that manages successful medium rare steaks properly takes their cooking serious enough. The taste of the beef was just too flat. Which reminded me of the ieat burger with its tasteless dry patty.

Small Potatoes Make The Steak Look Bigger : Year One

Glancing back in retrospect at the past 365 days, it looks a-pretty-mazing how much I have eaten and how fast time has quietly slipped by beneath my attention most of the time. This blog began with honestly, very humble and personal intentions to serve as a personal food diary and place of perspectives. That meant that apart from the literal meanings of the name of this site, it is also a metaphorical expression for perspective. Bet most of you never knew that. You might have noted that it's grown to much more than that. Change after all is the only never changing constant. Cannot really say what's more to come except that this blog will thrive on as far as I can help it. It's always more exciting to trudge into the unknown sometimes. Stay tuned as always.

My four cheese ravioli (home made lazy edition)

I work late sometimes and eat only when I'm back home. So occasionally, I stock the larder with things that I can whip up in short order for dinner. Usually it will be just pasta because they're easily available and probably next most convenient to instant noodles to prepare. I prefer the soft pasta in vacuum packs because they cook faster than the common dried ones. Also they're probably the next best to the freshly made ones. This will of course limit what you can buy or where you can buy them. Buitoni which I'm using can be found in Marketplace or selected Cold Storage supermarkets. As the title of this post suggests, it has four cheese stuffings.


The sauce that I use is the tomato and mascarpone which I discovered at Marks & Spencers. The tomato flavour in this sauce is more subdued than the standard jarred variety because of the mascarpone. Which fine by me since I'm usually not big on tomato base sauces. Unless they're fresh and well made. Most of the time they aren't great. That's my reason for avoiding them. I don't dislike tomatoes. Although the label on the bottle says that it's perfect for creamy pasta, the sauce is really not that creamy. Appearances can be deceiving.


The first step would of course to bring a pot of water with a bit of salt and oil to boil. When the water starts boiling, you can add in the pasta. These raviolis are recommended by the instructions to be cooked for about 6 minutes or so but I did them in a bit lesser time. I don't like them too soft and soggy.

bubble bubble toil and trouble, fire burn and cauldron bubble

The raviolis will expand a bit as they soak in the boiling water.


The next step is optional but I like them firm so the raviolis take a bath in a bowl of ice water. Having done this, the sauce that is to be used should be heated. Since the pasta is no longer hot, it is important for the sauce to be so unless you like everything cold. What I do is to just heat a portion which is about 2/3 of the jar in the microwave for about 2 minutes for about 2/3 of the pack of raviolis.


Add any garnishing that you fancy and there goes a pasta dinner that can be done in about 20 minutes with minimal cooking skills involved. You probably would have to estimate the cooking time for the pasta if you're picky about the consistency like I am. It should be easy after a couple of tries.

Lazy Garage Sunday

Sunday brunches tend to be an uncommon for me. Usually tired out. Sometimes fatigued and dehydrated from the night before from late night and too many drinks. A day without work is the only time I get to forgo the regimental reminder of my alarm clock. I would usually prefer to lounge the morning off in bed or just at home. I'm just back from a mind numbing obligatory cruise, courtesy of work so the early check out hours meant that I'm wide awake on my normally lazy Sunday morning. And since I'm up, there's no reason not to make the best out of it. Yep, it's a brunch, not a jog or a walk in the park.

Wine Garage (30 Merchant Road, Riverside Point, #01-07), a, upmarket restaurant opened by the group managing Brewerkz just next door makes tasty brunch. Service at the restaurant was great.

Wine Garage cheese slate

Their cheese platter was literally served on a wooden slate. The options for the cheese are in one ($7), three ($18) or five ($28) different cheeses. We got the the Montgomery Cheddar, Grana Padano and Stilton Blue (left to right) with accompanying buttered toasts, sliced green apple, white honey and fig jam. The cheddar was rich and of full bodied flavour, Grana Padano fruity and the blue was pungent the way I like it. 

Pumpkin hotcakes with mascapone and maple syrup ($18)

These hotcakes were a reminder of the delicious banana pancakes which I've had from Graze. Comfort food best eaten hot.

Zucchini fritters with smoked salmon, feta and mint ($19)

Didn't really know what to expect out of zucchini fritters before this arrived and I had imagined that they might be battered and fried whole zucchinis. Much like goreng pisang. Lol. The actual fritters looked like patties. Similar to tapioca cakes but made with mashed zucchini. Turned out pretty damn good. The medium done smoked salmon bits with crumbled feta cheese paired well on the zucchini fritters with their tangy, smoky zest.

the "Garage" burger

This burger was awesome. A awesome. I mean, it's going to be on the tops in this blog. Here's a little description I shall plagiarise from the forums of Makansutra by a poster who claims to have received it from Wine Garage's chef Travis Masiero

"160 gr. freshly hand ground chuck (pre-salted the night before), homemade sesame bun, aged Irish cheddar, homemade zucchini pickles, French's mustard, Best mayo, dill pickle relish, shredded cos lettuce, and diced red onion.
They griddle the burgers in American diner fashion to "crust" the outside, lightly toast the bun, and use only whole chuck they grind themselves (never frozen).
That's the standard burger and it costs S$21 and come with a side order of hand cut fries which have been double fried with sage leaves and sea salt.
For $4 extra you can add homemade bacon, which is homecured Kurobuta (Black Pig) Pork that has been cured for seven days and then smoked over hickory chips."

The description alone I found so tempting so I had to try it myself. The waiter had made mention of a slow cook process for the patty to preserve the juice in the meat which was also very tender. This is a world apart from the poor, bland and /or crumbly attempts like my home made ones. Came also with enough of a bite to satiate beef-lust. I went without the Kurobuta pork bacon option since I'm not so sure that baconized Kurobuta was how it was intended to be eaten. And I like my burgers beefy. This was truly a good one. And likely one of the best.

The crazy fried chicken burger from Changing Appetites

No, the name of this is not crazy fried chicken burger. But the size of the meat in the bread iw pretty crazy. Changing Appetites at Marina Square has a small selection of huge double burgers. This one is the fried chicken option which comes with 2 large pieces of battered and fried chicken that even old man Sanders doesn't have. The chicken is encased in a semi-spicy batter and fried so this comes quite like the spicy crispy option at KFC. I didn't actually order this as a burger since I couldn't eat it like one, but I felt like having fried chicken and this actually doubled up well with generous drips of Tabasco sauce.

Back in Brotzeit

I've been back here a couple of other times. I didn't take any photos of those occasions and thus didn't write anything up. This time round, I have some better pictures than the first visit. Out of about four visits to this place, this would be the first time when the service was actually adequate. The previous occasions as I remember were pitiful attempts at waiting topped with unasked for shitty attempts at jest which I felt was totally uncalled for and definitely not appreciated. Management needs to really prioritize what the wait staff should be doing first before trying at lame jokes with the customers. That aside, I kinda like this place for the salty food and beer.

Obatzda

The Obatzda was from the bread section. It was basically a plate of multigrained bread that came with a bowl of Bavarian cheese based dip, caraway seeds and paprika. The dip wasn't particularly outstanding but the warm bread was pretty good. Would have been better if it came in more generous portions. There wa a lot more of the cheese spread/dip than there was bread to go around.



I do not remember the name of this salad but I was told that it translates directly into seafood salad in German; which is basically what it was.....I guess. I don't know if this is atypical of German salads or if seafood salads are common in Germany. Interestingly there was seared tuna. Gone are the days of cheap shredded tuna in salads.

Ganseleberwurst

This was goose liver sausage with spätzle and boiled red cabbage which a Dutch friend claimed to be better than what they do in Holland. The last part of the last sentence was about red cabbage if anyone was wondering. The spätzle were pretty good. Smaller in size than the ones at Paulaners Bräuhaus. They tasted more eggy and the cheese was definitely more fragrant and salty. Again, I thought the portions were a little small.

Brotzeitflade Bayern

Schwammerl mit Semmelknodel

This wild mushroom stew with white wine sauce was probably the best substitute for any mushroom soup I've ever come across. I generally view mushroom soups with suspicion, but this stew was flavourful with generous amount of mushrooms. The white stuff on the top are what were described on the menu as napkin dumplings. Basically bread like things made of cheese, egg and flour that made up the filler for this stew. It was quite salty.