Parkmaverick
Striker
If I get a bacon sarnie from work its an extra 6p for the brown sauce.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Steak is Steak mate, just get yourself to a one of them steak nights at the Lambton Worm.
It's not like, theres no comparison between a properly matured steak from a good supplier or restaurant to the ones you get in a supermarket and some butchers.
The best steak I've had round here is the Louis Steakhouse in Alnwick or Blackfriars. Both of them are superb.
To the main topic I don't usually have sauce as it takes away from the steak but I'll occasionally have some chimichurri sauce on the side. It goes really well and compliments the steak instead of masking the flavour.
But the French usually charge extra for the sauces. If not for all the sauces on offer then at least for the sauces that are more expensive to produce.In all seriousness though, you're wrong. Look at what the French do with their steak, or what any chef worth his salt instructs you do with it in their cook books. The sauce makes it. Otherwise you may as well be eating mince. Or chod.
Just for the record, a diane/peppercorn sauce absolutely does not mask the flavour of a medium rare steak when it is still pissing blood. It's a ridiculous assertion and I should know.
Wherever you are eating is shit if blood is pissing out of your steak, if the meat is hung properly and correctly rested even a blue steak should not ooze with blood.
'Pissing' blood may have been an overstatement. But rare should be rare i.e. blood present, which is particularly tasty no?
Funny that despite eating all over Europe and in various New York eateries that have all been highly regarded, each and every establishment I have eaten in is shit according to some on here.![]()
Quantity or Quality?Argentina is the Daddy of Beef producers.
Quantity or Quality?
Well I love steak, but have never tried Argentinian, so I shall try some sometime and see.Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.
Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
It's also very popular in France.Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.
Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
Argentina is the Daddy of Beef producers.
Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.
Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
britain is, its a shame that you share a popular misconception![]()
Marco Pierre White is a man who knows steak, and steak etiquette it would seem.
http://www.mpwsteakandalehouse.org/media/pdfs/MPWSA ALC menu 31.01.11.pdf
and a classically trained chef
if you wanted a "steak" you would'nt go to marcos
and a classically trained chef
if you wanted a "steak" you would'nt go to marcos