I know the meat must of been bad because you actually tried a bean sprout 😂🤣🤣🤣 and then when you said it was better I fell out laughing. I can’t wait for the next video.. love the content 😊
Beef chow fun is a staple for Cantonese cuisine. I would have been sooo disappointed, well mad to pay $16.95 for that dish. Noodles looked overcooked too. Good thing you got that deal and didn't pay $16.99 for that! 😆
Hi Danny, as a local, I have gone there often for the Dim Sum but have found it to be going downhill fast. The carts don't have HOT dishes and that's a big problem for us. It appears you got a MEDIOCRE Beef Chow Fun ( needing soy sauce / chili oil seasoning ) which is inexcusable since this place is frequented heavily by local Chinese. Thanks for the video. I was curious as to how the order would have been at the other restaurant since I have never been there. Thanks !
Traditionally, the beef is soaked in baking soda, then rinsed. It's a great tenderizer. Also, for the home chefs, 'shave' the beef while it's partially frozen to get the thinnest slices of beef.
So was the Chow Fun good or was the chili oil and soy sauce good? Beef sounds like it was old or low quality and was marinated to mask it. Chinese restaurants in particular tend to do that...
yes I know chow fun means noodle, just like scampi means shrimp, no need to say twice. 😂😂 seriously, even in los angeles it's hard to find a consistently good beef chow fun; the singapore curry chow fun, on the other hand, is good most of the time.
"yes I know chow fun means noodle" actually chow fun is a type of noodle. it is not that chow fun means noodle. chow = stir fry in a wok, or meant to be stir fry in a wok, Fun is the last part of the term "ho fun" which is a specific type of noodle made from rice.... and i wont speak about scampi.
How much fat was there marbled in the beef? The solution used to soften the meat is usually an alkaline solution made from sodium bicarbonate or sodium carbonate. An alkaline solution can change fat and even render glycerin and soap from fat. The other thought I had was maybe they cut the pieces of beef against the grain giving long strands to chew against. The last thought I have is maybe instead of a high heat flash sear in the wok, the beef is precooked in a serving bin under a heat lamp or some other device that they keep sliced beef in till they need it for a dish. That could dry the moisture out tightening the fibers at 145F and above depending on the cut of beef. Holy crap, I wrote a paragraphs worth of speculation.
I went to this place 2 months ago for the first time to try their dim sum. All I can say is 1 time is WAY more than enough and I WILL NEVER go back to this restaurant again. I don't know what sauces they used to make their dim sum but I can NOT even swallow the food. From my first bite I can tell something is not right. Maybe it's just me but the taste of the dim sum was so bad. I immediately recall a food critic said "ONLY the Lucas would eat there."
I know the meat must of been bad because you actually tried a bean sprout 😂🤣🤣🤣 and then when you said it was better I fell out laughing. I can’t wait for the next video.. love the content 😊
Beef chow fun is a staple for Cantonese cuisine. I would have been sooo disappointed, well mad to pay $16.95 for that dish. Noodles looked overcooked too. Good thing you got that deal and didn't pay $16.99 for that! 😆
I love beef chow-fan thank’s for showing this place sir Danny I will try to visit this place next time we visit Las Vegas.❤🙏🙏
Hope you enjoy
Hi Danny, as a local, I have gone there often for the Dim Sum but have found it to be going downhill fast. The carts don't have HOT dishes and that's a big problem for us. It appears you got a MEDIOCRE Beef Chow Fun ( needing soy sauce / chili oil seasoning ) which is inexcusable since this place is frequented heavily by local Chinese. Thanks for the video. I was curious as to how the order would have been at the other restaurant since I have never been there. Thanks !
That first beef bite even looked like it was going to be very chewy......maybe thinly sliced, untenderized round steak!!:-)
Should have paid the 4 cents more at the other restaurant. LOL.
In my experience, if you're eating noodles, it's better to go to the restaurant with noodles in the name
I am a lover of beef chow fun as you are - too bad this one was rubbery and not so good. I will not be eating there - thanks for the video😀
They ran out of baking soda 🤣 good dim sum tho👍
Traditionally, the beef is soaked in baking soda, then rinsed. It's a great tenderizer. Also, for the home chefs, 'shave' the beef while it's partially frozen to get the thinnest slices of beef.
Beef chow fun is my favorite 🥰
Danny giving us the latest in Beef Chow Fun news!
iam now a fan of Beef Chow Fun....for me its all about the Wok Sear Flavor
Should have spent the extra 4 cents. Just kidding. That piece you showed definitely wasn't cut against the grain.
you should of paid the extra 4cents!!! LOL
I SHOULDA !!!!
Sorry that you had a bad meal there, Ping Pang Pong is my favorite chinese restruant in Vegas.
the restaurant gods giveith, and he takeith away...
I’ve only had the dim sum at PPP, not even looked at the menu for main dishes. Despite your bad beef, I’m totally ordering noodles for dinner….
So was the Chow Fun good or was the chili oil and soy sauce good? Beef sounds like it was old or low quality and was marinated to mask it. Chinese restaurants in particular tend to do that...
Looks yummy
Crazy maybe better as vegan chow fun.
I bet they used Eye of Round or London broil for the beef.
We were just there yesterday and I took pictures of the menu. We didn't have time to eat there tho. 😃
Canadians in a Hurry!
Mr Medic, Is there a reason you never order general Tso’s chicken? It’s so good!
the general is too self promoting...
You should have paid the $0.04 extra across the street.
If you like beef chow fun, you'll love beef drunken noodles.
Please discuss your choice to get ice water
If you don't want bean sprouts, just tell them about it when you order haha
Well, at least the name of the place is fun to say. That's a sad, sad day when the bean sprouts taste better than the beef.
We went to PPP for dim sum over the holidays. It was so so. Waited almost an hour to get in. Food was not as good as Orchid Gardens or Yum Cha.
It's called velveting, to make the beef tender.
Low graded meat, even after marinating will be rubbery. Maybe switch the restaurant comparison item to the other staple, Cantonese Chow Mein.
Sadly the food quality has gone downhill at PPP. The noodle joint has always been fast, quick and cheap.
so sad
sometime you have to pay 4 cents more for quality
yes I know chow fun means noodle, just like scampi means shrimp, no need to say twice. 😂😂
seriously, even in los angeles it's hard to find a consistently good beef chow fun; the singapore curry chow fun, on the other hand, is good most of the time.
"yes I know chow fun means noodle" actually chow fun is a type of noodle. it is not that chow fun means noodle. chow = stir fry in a wok, or meant to be stir fry in a wok, Fun is the last part of the term "ho fun" which is a specific type of noodle made from rice.... and i wont speak about scampi.
Next time try the pork chop fried rice. You will love it.
is that porkchop WITH fried rice or like, fried rice where pork chop is inside it?
@Food & Travel with "Danny The Medic" fried rice with porkchop inside and it's across from where you had chow fun.
sounds interesting, thanks. dtm5
That's what you get for trying to save 4¢. See what being a "Cheap SOB" gets you. Frugal and Travel guys, Frugal and Travel.
Might be a bad cut of beef like top round steak instead of the leaner flank steak. Baking soda marinated can only do so much tenderizing.
How much fat was there marbled in the beef? The solution used to soften the meat is usually an alkaline solution made from sodium bicarbonate or sodium carbonate. An alkaline solution can change fat and even render glycerin and soap from fat. The other thought I had was maybe they cut the pieces of beef against the grain giving long strands to chew against. The last thought I have is maybe instead of a high heat flash sear in the wok, the beef is precooked in a serving bin under a heat lamp or some other device that they keep sliced beef in till they need it for a dish. That could dry the moisture out tightening the fibers at 145F and above depending on the cut of beef. Holy crap, I wrote a paragraphs worth of speculation.
u never know...
Oh noooooo.... the bean sprouts were better then the beef? :(
That’s what you get for not wanting to pay 4 more cents
If you need to add chill oil into the meal, then your orders are not cooked right. Chill oil hides the bad favor .
Background too noisy.
That definitely didn’t look like a good Beef Chow Fun!!!!
Why you like beef chow fun so much?
BCF is GREAT!
Yak
You should have done a comparison between 2 places to see which is worth the money. Maybe extra 4 cents is worth the difference
Indeed!
🥵🥵🥵👌👌👌
Rubbery meat is always disappointing.
Wow used to be good food here. Maybe chefs' skills or products.
place has the BEST Singapore rice noodle I had in years! see that video too!
I went to this place 2 months ago for the first time to try their dim sum. All I can say is 1 time is WAY more than enough and I WILL NEVER go back to this restaurant again.
I don't know what sauces they used to make their dim sum but I can NOT even swallow the food. From my first bite I can tell something is not right. Maybe it's just me but the taste of the dim sum was so bad.
I immediately recall a food critic said "ONLY the Lucas would eat there."
too salty??
Have you ever had anything that you rated a 10?
sure, a few times