REDM1ST
Midfield
Fillet steak (blue) with dauphonise potatoes from an Argentinean Steakhouse in Paderborn Germany. Can't for the life of me remember the name but the steak was melt in the mouth gorgeous even though it was blue.
I’ve always loved fillet but the other cuts definitely have more flavour, and if cooked correctly are so much better tasting
KFC bucket thing with about 6 slices of bread and butter in Shepherds Bush after Sunday sesh and not much to eat on a weekend visit to my mate's in 85.
A friend of mine (R.I.P.) used to work in the butcher's on Villette Road in the 70s told me calf's cheeks and sheep's brains were put aside for the money people up The Cedars and other posh streets.
Don’t think I could bring myself to eat brains, it’s seems more like a bushtucker trail.
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