very private birthday of mommy lita with Kobe beef / Wagyu

ang aming bista lang ay si Fr cris at Fr Dave , the younger father cris ay asst parish prish ng St therese shrine sa Villamor, very young nd intelliigent, sya ay academe na nag aral at nag turo sa Rome, Australia at Taiwan.
Pag sya ay kausap ko madami ako natutunan sa kanya.

Si Father Dave Clay ay isang Irish retired priest na dumating dito sa Philippines in 1965 as member of the Columban order, Nakilala namin sya noong 1979 sa isang cruise ship going to Hong Kong, at doon sa same ship and cruise ko di nakilala si Arlene

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Si Monty and booby binibigyan nila ng birthday flower arrangement si lola lita

Arlene slice up the Wagyu beef with Joanne

Kobe, matsusaka, Wagyu are some of the finest beef in the world originally from Japan,

ang mga beef nila ay pina painum ng beer at minamasahe ng mga taga alaga, some are raised in Australia,na dun may pinaka maraking Wagyu beef in the world.

pag may very special occasion si arlene ay nag luluto ng Roast beef Angus US prime beef, USDA, halos na perfect na nya ang temperature ng beef , na 145 degrees, pero sa mga 136 palang dapat off na ang heat ng oven ara tamang tama ang 145 degree pag labas.

masasabi ko na ang US prime, USDA, at Angu beef nya ay almost perfect, ang mga carvings sa EDSA shang at makati shang ay poor alternative, maganda lang ang tool at carving tray nila....

pero for the last 3 roast beef we had. arlene cooked WAGYU beef as roast beef. with her skill sa pag luto ng roast beef, eto na siguro ang best roast beef ko natikman anywhere in the world at 7,000 pesos per kilo or 5 kilos means dalawang lechon baka.. bon apetit

Wagyū (和牛?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.

The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.