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Los Argentinos Steak House review

Last Sunday I went to an Argentinian steak house called “Los Argentinos” with Chris and our friends Michael and Anja. One of my colleagues has been talking about their Chimichurri sauce. When I heard about this sauce from my colleague I thought he was calling it “Jimmy Choori” and I joked with him about this restaurant selling designer shoes.

A lot of people have said Argentine steaks are the best and as I’ve eaten American, Australian and Scottish steaks I was really curious to try this. I also did a little bit of research and read that Argentina is one of the top three exporters in the world for beef (the top three being Argentina, Brazil and Austrlalia).

The interior of Los Argentinos is really simple. You can recognise this restaurant is a steakhouse from the gigantic cattle skin on the wall which you see immediately as you walk into the restaurant. I really can’t compare this restaurant to a steakhouse (if such a thing exists) in Argentina but I liked it. Every table has 1 or 2 pots of chimichurri sauce which you can just help yourself to.

I ordered a no 52 Combinacio Ranchera and Chris ordered a 450g ribeye steak. Maybe Argentina has a different method of weighing steaks but we’re used to ordering steaks in ounces so when Chris asked the waitress to describe the size of the steak (if the largest steak was small he would have ordered something else) her response was less than friendly.

Some of the steak dishes come with fries and salad and you can choose between fries or baked potato. I had a lot of chimichurri sauce with my steak. All I can tell you is that this sauce is beautiful. I really really like it and I highly recommend you give it a go if you go to Los Argentinos.

The steak itself was ok but with the chimichurri sauce it’s really superb! Service is ok but I do think the waitress can be a little more friendly. If you don’t know the answer to my question you could ask the chef in the kitchen or your manager, that’s certainly what we do in restaurants I’ve worked in.

Our friends ordered ribs for their starters, which we sampled and were average. However Anja asked for her steak to be cooked really well done and after two attempts at cooking it, it still came back less than well cooked. I ordered my steak medium-rare and Chris ordered his rare.

The selection of desserts was quite limited. Chris and I shared a pistachio and whipped cream ice cream, which was ok, but Anja ordered an apple pie which I really liked. It tasted like an American style apple pie rather than British style apple pie. I’ve always felt British apple pies are always quite thin, sour and have a rather sharp taste. The apple pie in Los Argentinos is really mellow, sweet but not sickly sweet and it’s warm!!! A slice of warm apple pie and some cold whipped cream is one of the best things ever, it almost makes my heart melt.

In terms of what we spent, between the four of us we spent £103. This includes four steak/steak platters, ribs, two beers, one cider, one coke, a cappuccino, side order of onions, side order of fries, pistachio ice cream and a slice of apple pie.

In conclusion, would we go back? Probably not. The waitress’ attitude, the undercooked steak and the overpriced menu would make us try other restaurants long before we come back here.

Sixi Scallop authentic Chinese seafood dish

Happy New Year everyone! Sixi scallops is my first post of 2011. I decided to make a quick, tasty and healthy dish for the first day of the year. Sixi in Chinese means “four happiness” or “four lucky, joy”, which also means a lot of happiness. So, I wish this dish can...

New theme and New change

Recently, since the weather turned dark and cold, I’ve become a bit dismayed with both blogging and cooking. Just as with my good fried Chef Dennis I work extremely long hours and have very limited time to cook any food let alone photograph it.

So, while the light and time still suck, to revitalize my interest in blogging I’ve been looking at changing my blog theme. Since I started blogging in English (I used to blog in Chinese) I’ve been using a theme we bought from Themeforest called Unite, made by a developer called Parallelus. While it looks professional it looks too professional, I wanted something more personal.

I’ve wanted a new theme for my blog for a very long time and a pink blog theme has always been my dream since I started blogging. Neither Chris or I are trained in web design and developing and although Chris knows some CSS/HTML he doesn’t have the time to sit down and really learn how to create a WordPress theme from scratch.

We spent quite a bit of time searching online and we found one WordPress Consultant in the US who makes stunning themes but charges in the region of $2000-3000 a theme, which is too much. Chris then found this amazing theme company called DIYThemes who created a theme called Thesis.

The thing that really stood out to us is the level of customisation possible with this theme. You can really change virtually anything you want in terms of layouts, colours, etc without needing any coding. It’s also optimised way beyond anything we’ve seen elsewhere for SEO. Because of this awesome theme I can now finally own what is for now the perfect blog theme for myself. It’s “pink”!!! My favourite colour!!!

(You can see the difference compare with these 2 photos so you can tell the thesis theme can actually allow you to do a lot of changes. )

People who follow my blog have also heard me talk about wanting to change my blog a bit. I have to admit I’m that kind of person who can’t always keep doing the same thing and live the same routine every day, it drives me nuts!

So it’s time for me and my blog to have new change and it’s start from this new theme. If you remember I cooked Souvlaki for my blog a month or so ago and you’ll also remember I work in one of the busiest and most famous restaurants in Edinburgh. From now on this blog will still be mainly about Eastern food but I’ll also start cooking Western food that I have learnt from my time working as a chef.

Fish Fragrant Tofu Chinese tofu recipe

I’ve mentioned so many benefits of tofu in my previous blog post and here is another tofu recipe that I want to share with you today. “Fish fragrant tofu” (魚香豆腐) is one of many famous dishes from Sichuan cuisine. It has “fish” in the name of it but without fish in...

Stir Fried Pickled Bamboo shoot with chili beef mince

Stir-fry pickled bamboo shoot with chilli beef mince is one of my favourite dishes that my grandma cooks. Every time I go back to Taiwan I always ask grandma cook this dish for me which she does and I really love. Grandma is a very traditional Chinese and Taiwanese...