RapierFugue
Posts: 4740
Joined: 3/16/2006 From: London, England Status: offline
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quote:
ORIGINAL: LadyPact I admit, My thanks to RF for the good thoughts. I admit I'm part of the rare steak club, too. I admit well done meat gives Me about the same eating pleasure as beef jerky. I admit I'm pleased you're back "on full form". You’re on my “always read their posts carefully and fully” list, and that’s not a long list :) The thing about well done meat is there are so many tougher cuts of beer that are delicious, either slow-cooked, or as I tend to do, pressure-cooked in a rich gravy, casseroled or with wine or beer ... with good steak it seems (to me at least) criminal not to enjoy the chance to have it rare. Stayed with a mate's family for Christmas (big table, lots of people & kids) and they had a huge roast rib joint of beef - it was gorgeous having really rare roast beef again, thinly sliced (IIRC that's called an "English" carve/cut in the US?*) ... and on the bone too ... IMHO it's not worth doing a roast rib joint unless it's a nice big one and with 2-3 people it's just too much meat for the money. With a large table it was great to tuck in, and as good (if not better!) cold with horseradish the next day :) * or at least used to be, when my mum's copy of this was first published - a truly wonderful book, if a relic of a time where people were somewhat less concerned about saturated fats, butters and creams than they are now!: http://www.amazon.com/Treasury-Great-Recipes-Vincent-Price/dp/1568495404 (HOW MUCH?! I must tell mum!)
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