Stirks Steakhouse
- Thread starter Cult of Personality
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No7
Winger
Compare to yours being from Poland and injected full of sugar?
Erm, ok?
HANDSOME_DAN
Midfield
No7
Winger
I do actually.
Why are you getting upset over a bit of cheap steak? I have my opinion, you have yours? Game over really, isn't it?
Latka Gravas
Striker
Same twat tried to rob the spirit store at The board inn, if I was him I'd hand myself in to the police.
TZMouk
Winger
There's a metro station about a 10 minute, if that, walk away.
I'm sure their solicitors will be interested in that statement.
I've posted this before but this is a review of M&C's meat (full review at http://www.thejournal.co.uk/culture/food-drink-news/secret-diner-review-miller--8853669):
The meat was cooked beyond the medium rare I’d ordered, and tasted of iron. It was my own fault: I should have read the menu properly. Thirty-day aged, it said in big letters. But the small print revealed: “dry and wet aged”.
I apologise to those who know this, but there’s a huge difference between ‘dry’ and ‘wet’ ageing. Hung properly, a beef carcass loses a pound of moisture a day, while the bacteria in the air helps the meat’s enzymes break down the muscle to create tender, succulent steak.
As the water evaporates, the flavour gets more intense until, by about 35 days, a good fillet steak should be dark purple in colour, soft as butter, and almost cheesy in scent. This makes it expensive, of course, for you buy meat by the pound, and after a month of dry ageing a steak will have lost a third of its weight, though gained immeasurably in flavour.
Miller & Carter hang their carcasses for only one week, scarcely long enough to get over the shock, then they butcher and pack them into vacuum-sealed bags.
The meat’s own enzymes can still tenderise, but effectively this meat is aged in its own blood. The result? No weight loss, but an iron taste.
Meanwhile, as it cooks, the water that should have evaporated flows out. That’s why people on TripAdvisor say their steak was juicy: they mean watery.
But if this steak was poor, that’s nothing compared with what accompanied it.
The meat was cooked beyond the medium rare I’d ordered, and tasted of iron. It was my own fault: I should have read the menu properly. Thirty-day aged, it said in big letters. But the small print revealed: “dry and wet aged”.
I apologise to those who know this, but there’s a huge difference between ‘dry’ and ‘wet’ ageing. Hung properly, a beef carcass loses a pound of moisture a day, while the bacteria in the air helps the meat’s enzymes break down the muscle to create tender, succulent steak.
As the water evaporates, the flavour gets more intense until, by about 35 days, a good fillet steak should be dark purple in colour, soft as butter, and almost cheesy in scent. This makes it expensive, of course, for you buy meat by the pound, and after a month of dry ageing a steak will have lost a third of its weight, though gained immeasurably in flavour.
Miller & Carter hang their carcasses for only one week, scarcely long enough to get over the shock, then they butcher and pack them into vacuum-sealed bags.
The meat’s own enzymes can still tenderise, but effectively this meat is aged in its own blood. The result? No weight loss, but an iron taste.
Meanwhile, as it cooks, the water that should have evaporated flows out. That’s why people on TripAdvisor say their steak was juicy: they mean watery.
But if this steak was poor, that’s nothing compared with what accompanied it.
HANDSOME_DAN
Midfield
see above rat boy
JAZZMANB
Striker
First serve ?Just read an interview with the bloke who started the " give us plates" site...
Says it was inspired by being served some cake in Barcelona, on a f***ing table tennis bat
Notorious N O B
Winger
anyone been getting in? Been drinking there every weekend and it's always been packed. Hope it lasts. Had a couple gin cocktails last night which were really nice, there's a new gin menu and cocktail menu. Gins were £5.50 which ain't bad
Still haven't tried bait yet
Still haven't tried bait yet
burro nunn
Winger
Bait looks shite. Nachos on a chopping board ffs.
Cee Jay
Striker
They really need to move away from this f***ing stupid serving food on bits of wood....
It's 2017 and that boat has long since sailed.
Looking forward to giving it a go as it's very local but will be asking for a plate
Butcher's Coat
Striker
So no reviews from anyone on here yet?
The Butcher
Striker
Get yersels to the ranch at seaham, good reviews
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