Sea beef
- Thread starter sh1kar
- Start date
Tuna?
Cornish bluefin. I’ll let you know what it’s like in about an hour. Seared 2 mins each side. Tad soy. Rest and with new spuds and salad
Photos required!!
Lovely, but you might have fully cooked it!
Ignore me - I cremate (by design) everything I'm allowed to cook.
K
Oh my....that looks delicious!
Asrgh
My definition of a great chef. Buy the best stuff you can. Like world class. Do as little as possible to it
My dear old mother , bless her , would take the best cut of beef , provided by my brother the butcher , and cook it for 20 mins a Ib then for another 7 hours to make sure it was done.
She was of the impression any blood in the meat would most likely kill us all.
The desire to treat any meat as if it were Desperate Dan's beard stems from my childhood which I'll not go into.
Happy to be seen as a "heathen" as my B-I-L is keen to point out whenever ordering steak and he gets in first with a chef-friendly request for blue beef.
K
Happy to be seen as a "heathen" as my B-I-L is keen to point out whenever ordering steak and he gets in first with a chef-friendly request for blue beef.
K
A bit like my recently deceased mother-in-law, who always insisted on boiling fresh-picked garden peas for at least half an hour!
I’m slightly sceptical about the choice of drink here, unless it’s a fino sherry!
That's superb value! I used to sell roe loin at £44/kg and it flew off the stall. When you consider 100g as an average portion it puts the price per kg into proportion.
This was priced at £44 and fed ten at a dinner party. More than good value, I think......
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That looks delicious!
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