Steak etiquette


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youve summed up your knowledge of decent food right there tbh, for the record i and others where just trying to help

hay ho

Never said I had any iirc
:lol:

Had a lovely steak diana this evening, superb it was. Really really enjoyed it, and on the way home I gave the whole steak thing a thought. You say 'for the record i and others where just trying to help' but the condescending tone says otherwise. It's clear you think you have a superior culinary knowledge to most, which is fine by me, but what does that even mean? To me, 'culinary knowledge' or sophistication, no matter how many michelin star restaurants you've been to, boils down (ha see what I did there) to opinion. The whole subject, no matter how much you want to academise it, is an entirely subjective one.
 
if you went to that much trouble ,you should have made a bouillabaisse:)

Went to the fishmongers specially for the shite that was left after he fillets, got loads for next to nowt.
Anyway it never worked :cry:


Never said I had any iirc
:lol:

Had a lovely steak diana this evening, superb it was. Really really enjoyed it, and on the way home I gave the whole steak thing a thought. You say 'for the record i and others where just trying to help' but the condescending tone says otherwise. It's clear you think you have a superior culinary knowledge to most, which is fine by me, but what does that even mean? To me, 'culinary knowledge' or sophistication, no matter how many michelin star restaurants you've been to, boils down (ha see what I did there) to opinion. The whole subject, no matter how much you want to academise it, is an entirely subjective one.

Gan to bed man.
 
I like the fact that White thinks he can enhance the flavour of beef also that someone can base there taste of food on a quick google like Leadbelly has :lol:

Marco Pierre White or the SMB's own 'Spug' (the one who publically claimed that he was searching and googling for the video of 'the Hartlepool weird bloke' wanking behind a cinema')-dunno who to trust tbh. :confused::lol:
 
Fish heads are only any use for baiting pots man.

Aye well, you live and learn, would have been alreet but I had about half a dozen fish corpses in there, forget what they where now but too much.
 

Never said I had any iirc
:lol:

Had a lovely steak diana this evening, superb it was. Really really enjoyed it, and on the way home I gave the whole steak thing a thought. You say 'for the record i and others where just trying to help' but the condescending tone says otherwise. It's clear you think you have a superior culinary knowledge to most, which is fine by me, but what does that even mean? To me, 'culinary knowledge' or sophistication, no matter how many michelin star restaurants you've been to, boils down (ha see what I did there) to opinion. The whole subject, no matter how much you want to academise it, is an entirely subjective one.

mate, this is a message board and 2 dimensional at best ,my anecdotes of hanging out with leonardo di caprio comes across wrong let alone helping you to come to terms with steak
 
And i told you at the time it was wrong, should have used chicken stock man.

But they do use Fish stock sometimes, mine was just too strong.
Anyway the man that's never made a mistake has did nowt.
 
As a fishermans daughter I've often though there is a market for a decent fish stock ? Or should I just keep being a number cruncher with a decent salary and little stress ?
 
As a fishermans daughter I've often though there is a market for a decent fish stock ? Or should I just keep being a number cruncher with a decent salary and little stress ?

It's knowing which fish to use for what.
Maybe now is a good time to introduce shellfish stock, much lighter than both fish and chicken if done correctly.
 
Great thread this mind, thanks to all those involved for ensuring its success. :)
 
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