There was still a touch of pink, they get you to cut into it before they leave the table to ensure you’re happy.Quote:
Originally Posted by Barry
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There was still a touch of pink, they get you to cut into it before they leave the table to ensure you’re happy.Quote:
Originally Posted by Barry
Talking of medium rare steaks - we were recently in Lyon, France, a city that claims to the epicentre of French gastronomy and I had a steak cooked à point:
https://i.postimg.cc/Xv5kZvtb/024.jpg
(Technically this is slightly rarer than 'medium-rare', as we understand the term, but done more than 'rare' (saignant).)
This was followed by the richest, most chocolaty pudding I have ever tasted, and the whole was washed down with a local red Rhône (which IMO was served too cold, but is the way the French prefer it).
https://i.postimg.cc/Hnr0zRpq/007.jpg
Looks overdone to me not medium rare especially as the French cut their steaks quite thin?
It was about 1cm thick. The photo is a bit deceptive, when you cut into it it was quite pink.
I gave up on steaks when eating out long ago. Too often over cooked (I like medium rare) or so much fat that if you dropped it on the floor it would bounce back up onto your plate.
I mostly cook them myself to be sure although I did have a very good one at COTE restaurant recently.
Probably the best way, that way you can be assured it will be done to your taste.
I don't eat steak at home as much as I would like. The problem is I like mine medium rare, whereas my partner likes hers well done. Arranging for the two to be ready at the same time is difficult.
Only shot starters and dessert
https://uploads.tapatalk-cdn.com/202...be7d0bc722.jpg
https://uploads.tapatalk-cdn.com/202...99922ddd8a.jpg
Ummm! That cheese cake looks tempting.
A guest house in Calais where we stayed for a night earlier this year ruined cheesecake for me.Quote:
Originally Posted by Barry
The hosts (lovely couple) made dinner, and we were the only guests, so it was all quite intimate. One course was a cheesecake she made herself, and it wasn't sweet, but rather savoury, as in some kind of French cheese with some garlic included I think. Tasted to me like it could have started as a liquid from the bottom of a wheely bin, condensed down till solid and spread onto a bed of broken digestives. I got through it quickly by not chewing and washing down with copious amounts of wine. That course really made my eyes water with all the gagging.
I will go back to cheesecake at some point but it will have to be covered with lots of blackcurrants.