willay
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quote:
Originally posted by Cosmo
Medium-rare is where its at. Anthing else is just ruining the steak.
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willay
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i have also completed the sampler from goucho, which is 600grams of steak
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LeahWGA
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Registered: 11th Jan 08
Location: Laurencekirk/Stirling
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i had steak last night.... yum yum yum.. cooked medium is where its at... 
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Dom
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Registered: 13th Sep 03
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rare, just a minute on each sides 
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RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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quote:
Originally posted by Hammer
Were you 2 cryogenically frozen from the ice age? Evolve ffs.
You go almost anywhere in the world and they eat all meat rare or raw. Even in America where they term Well Done steaks as "Hockey Pucks" because they're tough and burnt!
Most of europe, especially France, Spain, Germany eat meat on the rare side of medium
Its only neanderthal brits who eat above medium; which is a throw back to cooking them over an open fire untile they were blackened.
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Hammer
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Neanderthals ate steak from the back of a cows arse, domesticated socially inept folk cook their food and their digestive system has evolved accordingly.
Take note caveman.
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RichR
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Location: Waterhouses, Staffordshire
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quote:
Originally posted by Hammer
Neanderthals ate steak from the back of a cows arse, domesticated socially inept folk cook their food and their digestive system has evolved accordingly.
Take note caveman.
I think the rest of europe [and the world] would argue that the average Brit is no "socially inept folk"
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A1EX
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Registered: 29th Mar 00
Location: Turku, Finland
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i always eat red meat rare and bloody best way imo
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Hammer
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Registered: 11th Feb 04
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quote:
Originally posted by LiVe LeE
I think the rest of europe [and the world] would argue that the average Brit is no "socially inept folk"
In all seriousness i've been in numerous places over the world, if your willing to trust the freshness of the product batter in but i'd rather have mine cooked and not sit on the shitter for a disproportionate amount of time!
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RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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And you think thats bad; try eating Steak Tatare which is ground beef steak served as a pattie with a RAW egg on top!
last time I ate that I was in a street cafe in the centre of the EU district of Brussels, eating that and drinking champagne- just like the Neandathals
[Edited on 28-03-2008 by LiVe LeE]
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Rebecca
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Registered: 8th Jun 07
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I like mine rare.... or blue... Mmm.
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Hammer
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Registered: 11th Feb 04
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The bigwigs at the EU are banning Scottish mince for folk like you Lee you cunt 
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Cosmo
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Registered: 29th Mar 01
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quote:
Originally posted by Hammer
The bigwigs at the EU are banning Scottish mince for folk like you Lee you cunt
What do you care anyway, everything you eat is probably battered.
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Hammer
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Registered: 11th Feb 04
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I skip the batter and just eat the congealed fat.
[Edited on 28-03-2008 by Hammer]
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Natalie
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Location: Oxfordshire Drives: Vauxhall Tigra 1.8
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My boss went out for a meal in london last night, said she had pork but she could hardly see any pork, was all fat 
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RichR
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Location: Waterhouses, Staffordshire
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quote:
"People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage."
-Anthony Bourdain
This quote on the internet made me laugh; Anthony Bourdain is quite a famous chef worldwide.
Why are the EU banning Scottish mince because of people like me? Its weird as I was eating steak Tatare not 2 minutes from the EU parliment buildings last summer
[Edited on 28-03-2008 by LiVe LeE]
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RichR
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quote:
Originally posted by Natalie
My boss went out for a meal in london last night, said she had pork but she could hardly see any pork, was all fat
pork fat cooked properly is the nicest tasting animal bi-produce around
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Doug
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Registered: 8th Oct 03
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She probably had belly pork
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Hammer
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Registered: 11th Feb 04
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quote:
Originally posted by LiVe LeE
[Why are the EU banning Scottish mince because of people like me? Its weird as I was eating steak Tatare not 2 minutes from the EU parliment buildings last summer
I don't know the complete ins and outs as im not a butcher but i'm aware they hang the meat for a number of days to add to the flavour? Which means wee Frenchman with stinking breath and even worse attitudes will get sore tummies if they try and eat it raw, boo hoo.
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willay
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Registered: 10th Nov 02
Location: Roydon, Essex
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quote:
Originally posted by Cosmo
quote:
Originally posted by Hammer
The bigwigs at the EU are banning Scottish mince for folk like you Lee you cunt
What do you care anyway, everything you eat is probably battered.
owned
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Hammer
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Registered: 11th Feb 04
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Subtle moderator racism, noted.
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RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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quote:
Originally posted by Hammer
quote:
Originally posted by LiVe LeE
[Why are the EU banning Scottish mince because of people like me? Its weird as I was eating steak Tatare not 2 minutes from the EU parliment buildings last summer
I don't know the complete ins and outs as im not a butcher but i'm aware they hang the meat for a number of days to add to the flavour? Which means wee Frenchman with stinking breath and even worse attitudes will get sore tummies if they try and eat it raw, boo hoo.
But meat is hung everywhere; typically the best beef is aged for 21-30days. Supermarket stuff will normally have been hung for a coupel of days if at all.
However hanging the meat is done in a controlled environment, with controlled temperature and level of hygeine. I don't see how they could ban the same of meat from one country based on the above. The only times restrictions on certain country's produce is enforced is after or during a period of disease such as BSE, CJD or Foot and Mouth in cattle or HN51 in poultry.
Some kobe beef is hung for 60 days
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Hammer
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Registered: 11th Feb 04
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http://www.dailyrecord.co.uk/news/scottish-news/2008/03/24/butchers-vow-to-fight-planned-eu-ban-on-scottish-mince-86908-20361215/
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Tom
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Registered: 3rd Apr 02
Location: Wirral, Merseyside
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rare ftw
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RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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thats ridiculous. I've eaten raw, blue and rare meat all my life and I've never been ill. You'll probably find its based on aging meat which is found in the hotter parts of Europe; Greece, spain etc. where it will be more difficult to regulate hygeine and temp. controls. The guy pushing for the change was Greek! They probably feel they are losing out in European wide sales because the quality of their beef is nowhere near the scottish beef; especially as they can not hang it for as long a period!
The problem is if a ban like this is imposed, then the next thing will be a ban on Salami's and cured meats like Palma or Sorrento ham because they arn't cooked, but cured by aging!
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