by Ross Kingsley | Apr 20, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
The word churrasco evokes the irresistible aroma of meat sizzling over open flames, but its meaning and culinary significance stretch far beyond just a grilled steak. Rooted deeply in South American tradition, the term has evolved over centuries to represent not just a cooking method, but an entire cultural experience. Today, churrasco has found homes far from its origins—including Phuket, Thailand—where it continues to impress meat lovers with its bold flavors and festive presentation.
The Etymology of “Churrasco”
The term churrasco originates from Portuguese and Spanish, and its earliest recorded use traces back to Iberian pastoral traditions, where gauchos (South American cowboys) cooked meat over open fires on the Pampas. While the precise etymology remains uncertain, many believe it’s derived from indigenous or old Iberian expressions relating to roasted meat.
As Spanish and Portuguese settlers brought their languages and customs to South America, churrasco evolved regionally, becoming synonymous with specific grilling methods and communal dining practices.
Brazil: Churrasco as a Cultural Ritual
In Brazil, churrasco is more than just grilled meat—it’s a social event, often held in backyards or at churrascarias (Brazilian steakhouses). The Brazilian version typically involves skewering large cuts of beef, pork, chicken, or even sausage, then slowly roasting them over a churrasqueira (barbecue grill), traditionally fueled by charcoal or wood.
The meat is seasoned simply with coarse salt and carved tableside in the classic rodízio style, where servers circulate through the dining room offering various cuts until the guest signals they are full. It’s a format that emphasizes abundance, choice, and the joy of sharing food.
Argentina and Uruguay: Asado vs. Churrasco
In neighboring Argentina and Uruguay, the term churrasco does exist, but it generally refers to a thin steak, usually grilled and served with chimichurri sauce. However, the more culturally prominent term is asado, which refers both to the meat and the cooking technique, often involving a wood fire and a slow, deliberate grilling process.
In these countries, the social function of meat grilling mirrors that of Brazil: it’s a ritual, a gathering, and a national pride.
Chile: Simplicity with a Unique Touch
In Chile, churrasco commonly describes a sandwich made from thinly sliced beef, typically served on a bun with ingredients like avocado, mayonnaise, tomato, and sauerkraut. Unlike the barbecue-heavy interpretations in Brazil or Argentina, the Chilean churrasco leans more toward street food and casual dining but retains the essence of grilled beef as the star of the dish.
Churrasco Around the World
The popularity of churrasco has transcended South America. Variations of churrasco-style grilling are now found globally, particularly in the United States, Europe, and Asia. Many steakhouses adopt the rodízio model to offer an immersive, all-you-can-eat experience. Yet, few establishments manage to balance authenticity, quality, and affordability as successfully as Churrasco Phuket Steakhouse in Thailand.
Churrasco Phuket Steakhouse: Tradition Meets Value
Founded in January 2012, Churrasco Phuket Steakhouse has brought the spirit of Brazilian churrasco to the heart of Patong. Unlike many international adaptations that dilute the original intent, this steakhouse honors the core traditions—quality cuts, proper grilling techniques, and a warm, service-oriented atmosphere.
What sets Churrasco Phuket apart is its emphasis on value for money. While many steakhouses in Phuket veer toward exorbitant pricing, Churrasco Phuket offers premium Wagyu steaks and burgers at competitive prices. Regular favorites like Picanha, Ribeye, Tenderloin, and Oyster Blade are cooked to exacting standards—especially their medium rare, which regulars claim is always nailed to perfection.
Conclusion: A Term That Means More Than Meat
From the gauchos of Brazil to the cosmopolitan beaches of Phuket, churrasco has traveled far—without losing its roots. It remains a symbol of communal dining, quality meat, and culinary heritage. Whether you’re savoring skewered cuts in Porto Alegre or biting into a juicy Wagyu burger in Patong, you’re tasting more than just grilled meat. You’re experiencing a piece of cultural history, carried through flame and flavor.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 13, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
I recently returned from a week in New York, the amazing city I once lived and worked in. While much has changed, one thing in particular has spiraled completely out of control—tipping culture. I’ve always understood and respected the principle behind tipping: rewarding good service, boosting morale, and providing a financial cushion for those in underpaid roles. But what one encounters now goes way beyond reasonable appreciation—it felt more like a compulsory tax disguised as generosity.
Everywhere I went—from sit-down restaurants to coffee counters to takeout spots—there was an automatic expectation of a 20% (or more) tip. No nuance. No evaluation of service. Just an unspoken rule that anything less than 20% was somehow insulting. And it wasn’t just the diners and staff perpetuating it; it’s the business model itself. Restaurant owners have effectively shifted the responsibility of paying their staff from themselves to us, the guests.
Let me be clear—I’m not against tipping when it makes sense. A waiter who’s attentive and knowledgeable, a bartender who remembers your preferences, or a delivery person braving the cold to bring your dinner—yes, they deserve something extra. But the current system doesn’t really encourage better service. It simply pressures everyone to tip, regardless of how good or bad the experience was. It’s not a reward anymore; it’s a given.
What’s worse is that many restaurants now calculate suggested tips based on the post-tax total, which is quietly manipulative. And kiosks—those ever-present touchscreen payment terminals—flash 20%, 25%, and 30% suggestions without even giving a “no tip” option unless you go hunting for it. The psychological pressure is undeniable, especially when the person serving you is standing right there, watching.
Even more alarming is the growing push to make tips tax-exempt, which is gaining support under the claim that it helps workers keep more of their earnings. But all this will do is make the system more entrenched and less accountable. Instead of reforming the wage structure, it simply cements an already flawed workaround. Tips are meant to be optional and performance-based. Making them tax-free turns them into a protected income stream—one that businesses can continue to exploit without improving base pay or employment conditions.
In the end, this culture doesn’t actually elevate service standards. If anything, it discourages staff from going the extra mile, since the tip is expected no matter what. There’s no real incentive to exceed expectations because gratuity has become guaranteed.
As someone who’s in the hospitality business, I understand the grind and dedication it requires to succeed. And I know how important tips are. But the system should support workers through fair wages, not guilt-driven donations from customers. If businesses can’t pay livable wages without relying on tips, maybe they shouldn’t be in business at all.
What do you think? Let us know … ?
Image Credit: https://www.churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 6, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Sous vide, a French term meaning “under vacuum,” is a culinary technique that has revolutionized the way both professional chefs and home cooks approach food preparation. First developed in the 1970s, this method quickly garnered attention for its ability to produce consistent, high-quality results. Chef Georges Pralus is widely credited with pioneering the technique when he discovered that cooking foie gras sous vide retained its delicate texture and reduced shrinkage during cooking. Since then, sous vide has evolved from a niche practice in fine-dining kitchens to a reliable tool embraced by food enthusiasts across the globe.
At its core, sous vide cooking involves vacuum-sealing food—typically proteins, vegetables, or even fruits—inside a plastic bag, which is then submerged in a temperature-controlled water bath. The precision comes from the use of an immersion circulator, a device that maintains the water at a constant, exact temperature. Unlike traditional cooking methods, where external heat can lead to uneven results or overcooked exteriors, sous vide gently brings food to its target temperature and keeps it there, ensuring perfect doneness from edge to edge.
This method is especially effective for proteins. Steaks come out tender and uniformly pink throughout, chicken remains juicy and fully cooked, and fish flakes delicately without becoming dry. Vegetables also benefit, as sous vide allows them to cook in their own juices or a flavored liquid, preserving both nutrients and taste. Carrots, for example, can retain their bright color and slight crunch while absorbing the flavors of herbs or citrus in the bag.
One of the biggest draws of sous vide is its consistency. It takes much of the guesswork out of cooking, especially when preparing dishes that require precision. This reliability is a significant advantage in restaurant settings, where timing and quality control are critical. Chefs can prepare food well in advance, store it properly, and finish it quickly when orders come in. A steak can be cooked to a precise 54°C (129°F) for medium rare, held at that temperature for hours, and then quickly seared for a caramelized crust before plating.
Beyond proteins and vegetables, sous vide also opens up creative possibilities. Bartenders use it to infuse spirits with herbs, fruits, and spices in a fraction of the time traditional methods require. Pastry chefs use it for delicate custards or crème brûlée, achieving silky textures without the risk of curdling. Even eggs benefit, as sous vide allows them to be cooked to exact levels of firmness—ideal for dishes like eggs Benedict.
Despite its advantages, sous vide cooking does come with its own set of challenges. First, it requires planning. While the technique offers control and precision, it also demands patience—some preparations can take several hours or even days. Short ribs, for example, may be cooked sous vide for up to 48 hours to achieve perfect tenderness.
Another important consideration is food safety. Vacuum sealing creates an anaerobic environment, which can be conducive to certain bacteria if not handled properly. Therefore, strict hygiene and proper storage are essential. Additionally, while sous vide excels at internal doneness, it does not produce the caramelized exterior that many dishes require. To address this, chefs often use finishing techniques such as searing, grilling, or torching after the water bath to develop flavor and texture.
In conclusion, sous vide represents a blend of science, precision, and culinary artistry. It has reshaped modern cooking by offering unparalleled control over texture and flavor. While it demands time and care, the payoff is consistently exceptional results. Whether used in high-end restaurants or home kitchens, sous vide continues to prove its value as a transformative cooking technique.
Image Credit: https://wikipedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 30, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Born Lý Vinh Viễn in 1970 in Saigon (now Ho Chi Minh City), Chef Jack Lee is a Vietnamese-American celebrity chef, renowned for his innovative fusion cuisine and charismatic presence – both in the United States and Vietnam. His journey is a testament to resilience, passion, focus, and an unyielding spirit.
Early Life and Refugee Experience
Growing up in the bustling Cholon district of Saigon, Lee was immersed in the rich culinary traditions of his Chinese-Vietnamese heritage. However, the aftermath of the Vietnam War brought significant challenges. At the age of 10, Lee and his family fled Vietnam as part of the “boat people,” enduring perilous conditions at sea before being rescued by a Norwegian freighter and eventually resettling in California. This harrowing experience of displacement and survival profoundly influenced his perspective on life and food.
Culinary Aspirations and Professional Development
In the United States, Lee faced the challenges common to many immigrants, including cultural assimilation and language barriers. He learned English by watching the television show “Three’s Company,” identifying with the character Jack Tripper, a chef played by John Ritter. This connection not only helped him adapt to his new environment but also inspired his chosen English name and career path.
Determined to pursue his passion for cooking, Lee enrolled in the California School of Culinary Arts under the Le Cordon Bleu program. His dedication led him to a voluntary position at the prestigious Hotel Bel-Air in Los Angeles, where he started as an unpaid intern working 16-hour days. His relentless work ethic paid off as he climbed the ranks to become the banquet chef, honing his skills in French-Californian cuisine under the mentorship of Chef Humberto Contreras.
Rise to Fame: Chef to the Stars
Lee’s unique fusion of Asian flavors with Western culinary techniques quickly garnered attention. He founded Chinoise Cuisine, a catering company that served high-profile events, including the Oscars and Golden Globes. His clientele featured A-list celebrities such as Angelina Jolie, Michael Jackson, and Steve Jobs, earning him the moniker “Chef to the Stars.” One of his notable creations during this period was the “$100 Egg Roll,” a luxurious twist on the traditional Vietnamese snack, incorporating premium ingredients like Maine lobster tail, Alaskan king crab, Sevruga caviar, and gold leaf, accompanied by a raspberry and Sauvignon Blanc reduction dipping sauce.
Challenges and Resilience
Despite his success, Lee faced significant personal challenges. He underwent surgery that resulted in the temporary loss of his sense of taste—a devastating setback for any chef. This period of adversity tested his resilience, but Lee’s passion for cooking and determination to overcome obstacles saw him through this challenging time.
Return to Vietnam and Television Career
In recent years, Lee returned to Vietnam, where he became a prominent figure in the culinary scene. He served as a judge on “Junior MasterChef Vietnam” and appeared on various Vietnamese cooking shows, including “Món Ăn Của Ngôi Sao” and “Thiên Đường Ẩm Thực.” His engaging personality and expertise endeared him to Vietnamese audiences, further solidifying his status as a culinary celebrity.
Role as Judge on Iron Chef Vietnam
Lee’s reputation culminated in his role as a judge on “Iron Chef Vietnam,” where he evaluated the culinary creations of competing chefs. His participation in such a prestigious program underscored his influence and authority in the culinary world, both in Vietnam and internationally.
Recent Professional Endeavors in the USA
After his impactful stint in Vietnam, Lee returned to the United States, where he continues to share his culinary talents. He has taken on roles as a show chef at various casinos across the country, bringing his unique fusion cuisine to a diverse audience. His ability to blend Asian flavors with Western techniques continues to captivate diners and showcases his versatility as a chef.
Nicknames and Public Persona
Throughout his career, Lee has been affectionately known by several nicknames, including “Mr. Ready,” reflecting his dynamic and ever-prepared approach to cooking and life. His vibrant personality, combined with his culinary expertise, has made him a beloved figure among peers and fans alike.
Philosophy and Legacy
Lee’s culinary philosophy centers on creating awe-inspiring experiences that bring people together to appreciate and enjoy food. He views his diverse cultural background as a rich tapestry that informs his cooking style, allowing him to craft dishes that resonate on multiple levels. His journey from a refugee to a celebrated chef serves as an inspiring narrative of resilience, adaptability, and the unifying power of food.
Conclusion
Chef Jack Lee’s story is one of remarkable transformation and achievement. From his challenging beginnings as a refugee to his ascent as a culinary star, Lee exemplifies how passion, hard work, and an unwavering spirit can overcome adversity. His contributions to the culinary world, both in the United States and Vietnam, have left an indelible mark, inspiring future generations of chefs and food enthusiasts worldwide.
Image Credit: https://www.chefjacklee.com/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 23, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Thai cuisine is known for its vibrant flavors, balancing salty, spicy, sour, and sweet elements in a way that creates a unique dining experience. While many people associate Thai food with fragrant herbs, fiery chilies, and healthy fresh vegetables, one ingredient that goes lrgely unnoticed is sugar. From street food to home-cooked dishes, sugar plays a dominant role in Thai cooking. But why is sugar used so extensively, and what are the downsides of this sweet obsession?
Why Is Sugar So Prevalent in Thai Cuisine?
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Flavor Balance
Thai food is built on a delicate balance of contrasting flavors. Sugar helps to mellow out the heat of chilies, round off the tanginess of lime, and counteract the saltiness of fish sauce and soy sauce. Without sugar, many classic Thai dishes would taste overly sharp or unbalanced.
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Historical and Cultural Influence
Historically, Thai cuisine wasn’t always as sugar-heavy as it is today. However, with the introduction of refined sugar and sweeteners through trade and globalisation, the use of sugar became widespread. Palm sugar, coconut sugar, and later refined white sugar became key ingredients in Thai cooking. Over time, this led to a cultural preference for sweeter dishes, even in traditionally savory foods.
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Street Food Evolution
Thai street food is one of the country’s biggest attractions, but it’s also a major contributor to excessive sugar consumption. Vendors often add sugar to enhance flavors quickly and cheaply, making their food more appealing to a wider audience. Dishes like Pad Thai, Thai iced tea, and curries often contain significant amounts of sugar, a lot more than people realize.
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Western Influence and Processed Ingredients
With globalization, Thai cuisine has evolved, incorporating more processed ingredients that already contain sugar. Condiments like ketchup, sweet chili sauce, and even soy sauce now have added sugar, further increasing the sugar content of many dishes. Fast food chains and fusion restaurants have also amplified the use of sugar to cater to changing consumer preferences.
Downsides of Excessive Sugar Consumption
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Health Issues
Thailand has seen a sharp rise in obesity, diabetes, and other metabolic disorders in recent years, largely due to high sugar consumption. The World Health Organization has again highlighted Thailand’s growing diabetes rates, with dietary habits playing a key role. While traditional Thai food is often considered healthy, the excessive use of sugar in many dishes has made it less so.
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Hidden Sugars in Everyday Foods
Many people don’t realize just how much sugar they consume daily. Even dishes that don’t taste overtly sweet, such as som tam (papaya salad) or tom yum soup, often contain sugar. Drinks, from Thai iced tea to fruit smoothies, are frequently loaded with added sugar, sometimes exceeding daily recommended intake levels in just one serving.
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Addiction to Sweetness
The constant exposure to sugary foods has created a preference for sweet flavors, making it harder for people to enjoy food without sugar. This has led to an increasing dependency on sweetened beverages and snacks, further fueling the problem.
What Can Be Done?
Awareness is the first step. Those who enjoy Thai food, whether in Thailand or abroad, should be mindful of hidden sugars in their meals. Asking for less sugar when ordering, choosing fresh ingredients over processed ones, and experimenting with alternative natural sweeteners can help reduce sugar intake without compromising flavor. As Thailand faces growing health concerns linked to sugar consumption, there is a need for a shift back toward a more balanced and mindful approach to sweetness in cooking.
Image Credit: Freepik.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 16, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Lobster is synonymous with luxury dining and fine seafood, has not always been the prized delicacy it is today. Few people know that it started out its culinary journey being called the “Cockroach of the Sea”, and considered a nuisance rather than a special treat. In fact, there was a time when it was regarded as food for the poor – even slaves – a far cry from its current status on high-end restaurant menus. The journey of lobster from an overlooked crustacean to a symbol of indulgence is a fascinating story of supply, demand, and changing perceptions.
A Humble Beginning
In the early days of American history, lobsters were so abundant along the northeastern coast that they would wash up on shore in massive piles. Native Americans used them primarily as fertilizer and bait rather than a meal. When European settlers arrived, they viewed lobster as a cheap, readily available source of protein. So plentiful was the crustacean that it was served to prisoners, apprentices, and the poor—often in such excess that it was considered a mark of low status.
The Turning Point
The transformation of lobster’s reputation began in the 19th century with improvements in transportation and preservation. The advent of railroads allowed for fresh lobster to be shipped inland, introducing it to new markets. As inland consumers, unfamiliar with its previous reputation, encountered lobster as a novel delicacy, demand began to shift.
Canning technology also played a role. Initially, canned lobster was another cheap protein source for factory workers and soldiers. But as fresh lobster became more accessible in cities and high-end coastal resorts, it took on a new image. Wealthy vacationers in places like Maine and Cape Cod were introduced to lobster as a specialty dish, and its popularity grew among the upper class.
From Common to Coveted
By the early 20th century, lobster had undergone a full rebranding. Restaurants in Boston and New York began featuring lobster on their menus, and it soon became associated with fine dining. As overfishing reduced supply and demand continued to rise, prices soared. What was once a working-class meal had transformed into a luxury item.
Today, lobster remains a symbol of indulgence, whether served whole, in a butter-drenched roll, or as part of an elaborate seafood feast. Its journey from an unwanted byproduct of the ocean to a coveted dish speaks to the power of perception, marketing, and changing food trends.
So next time you crack into a lobster tail, remember—what you’re eating was once considered fit only for prisoners and the poor. The story of lobster is proof that culinary reputations can change with time, and sometimes, what was once common can become the pinnacle of fine dining.
Image Credit: Freepik.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
