Discussion in 'General Chat' started by SanPedro, Jul 7, 2005.
I posted the same one at 15:31 yesterday. Even so I was surprised it took so long
Didn't see your post. Maybe others didn't too.
And another one................
actually, that looks lovely...I could just eat it!
Never knew what was so good about French food.
The taste mainly.
Which particular taste of French food would that be? The garlic that drowns quite a lot of it, or the taste of blood from the steak theat you asked for WELL DONE???!!
to me, french food seems very 70's - or reminds me of the 70's...you know garlic mushrooms, chicken chasseur etc...
I shall give a full report back in a few weeks on the state of French cooking as I'm going on hols there for a fortnight.
Just better not put a 'London 2012' sticker in the back window of my car then.
Seriously though... You can usually get decent in food in France almost anywhere and its pretty reasonably priced and freshly cooked. Unlike a lot of places in the UK where food is straight out of a freezer and overpriced.
EDIT: as for Garlic and bloody steak... is there any other way to eat steak?
Asking for it to be well done? No wonder you'd get it served bloody as it's a total insult to serve it well done. May as well eat old boot leather
But I'll watch out for the mushrooms
i hear they are dropping baseball and softball for 20-12
to replace with two from a list of five, namely
squash, golf, rugby, karate and roller something
that will show george bush what we think of americans
And to think I considered you a reasonable human being. Whip its horns off and wipe its arse- the only way to eat steak.
Well done *shudders* Would sir like it mildly crispy or should I just serve you a slice of carbon instead?
You missed my point, which is that you have to ask for it well done in France in order to get it medium, which is how i like it, as they have no idea how to cook it properly.
Last time i asked for a medium in France, it was still RAW in the middle!
Incidentally the wife and i went to a French restaurant over here about 2 years ago and she had lamb. The inability to cook steak obviously carried over to the lamb and it came pink in the middle.
Well, about 2am i awoke to the sound of her "driving the porcelain bus" in the bathroom, and she has since refused to consider eating French again!
Lamb should be pink in the middle. Unlucky on her part I grant you but Lamb really should be treated like steak.
Mutton on the other hand needs rather sterner treatment.
What he said...
But I don't like my steaks as ultra-rare as Tons.
I had one in Florida once that looked as if it had only been stuck on the grill for a couple of seconds a side. Lord knows what their rare (raw?) version would have been.
Medium rare would be my general preference. But it's very difficult ordering steak abroad as different countries have such different ideas. I wouldn't, for example, even bother with steak in Spain as they have no idea at all how to cook it.
Steaks are supposed to be:
Rare: outside grilled, center raw
Medium: grilled with pinkish center
Well done: grilled with pink/brown center
Steak isn't meant to be the English dry and hard meat.
And when it comes to feeling ill after pink lamb I'd say it's more likely to be that the meat was dodgy to start with and it would have made her ill no matter what.
French people eat raw meat (aka Steak Tartare) and you don't see them in the loo all day long. It's all in the quality of the meat.
People have different taste, it doesn't mean that one way is bad or better.
And when it comes to the Olympics, a few people on this forum have displayed a less than "olympic" attitude. The Olympics are about getting together and celebrating sport with a bit of healthy competition, not spitting on the losers. Just a thought
Sounds perfect. I don't understand why people eat steak any other way , you might as well just go to McDonald's otherwise.
Don't worry so much about what it looks like , just concentrate on the taste.
( this advice holds true for other things )
Badly packed kebab?
Maybe not, but they sure know how to kill it with panache!
Or could it be classed as playing with your food?
Bit more technical than that actually -
Blue - Seared on the outside, raw and cold in the centre.
Rare - Hot on the outside, raw cool centre that is still soft.
Medium Rare - As above but red warm centre firmer than rare
Medium - Hot outside and hot pink centre
Medium-Well - Cooked throughout but centre still slightly pink
Well Done - No pinkness left, cooked throughout and firm.
Yes, I mean... shes a little bit old this lady, but half price- thats mean....
One of the nicest steaks that I can recall eating was a Chateaubriand in Tenerife as it was a superb piece of meat cooked just right - much to my surprise.
there is a place in costa del sliencio in Tenerife, Alexanders, where they do the most fantastic chateaubriand and they give you a hot stone to cook it at the table to your exact liking!
Pity that it isn't grilled when you eat it.
Hmmm... can't seem to find Tenerife on a map of Spain anywhere....
My own experience has been eating steaks in local Spanish restaurants in Granada. Most have been pretty hopeless when it comes to steak. Maybe I was unlucky or should have gone to higher priced places.
you need a better map the Canarians haven't gained independence yet ;-)
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