Have you had Tournedos Rossini?
Phew, I got away with it again!
- Thread starter Mottie
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Have you had Tournedos Rossini?
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I like a good ribeye steak, they can be tastier than yer fillets and sirlions, and a bit cheaper. Get one with nice bit of fat in the middle.
If I'm feeling flush I'll go to the posh butchers and get a Barnsley chop... super tasty with crispy rind, but expensive. I go to Scotland regularly, they have far better and cheaper butchers, and I bring back a few Gigot chops, essentially the same as a Barnsley chop.
If I'm feeling flush I'll go to the posh butchers and get a Barnsley chop... super tasty with crispy rind, but expensive. I go to Scotland regularly, they have far better and cheaper butchers, and I bring back a few Gigot chops, essentially the same as a Barnsley chop.
I'm one of the few who doesn't really like rib eye. I know it's tastier. But it feels more like a thick slice off a joint than a proper steak to me.
I like steak but I don't think it's super duper great. I prefer lamb rump or a really good pork chop.
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Why is it that when you eat a pork dish in a restaurant, and it comes with a nice piece of crackling, that's OK.
But if you eat pork scratchings you're a chav?
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Strictly speaking, Barnsley chops or Gigot chops are lamb/hogget/mutton, not pork.
I ate a pork chop once in the USA, at least that's what the menu said it was.
When it came I thought it looked a little odd, (I don't mean suspicious or unwholesome) and when I started eating it it took a mouthful or two to twig that the reason it tasted a little odd was that it was a gammon chop.
Jolly nice it was, but initially a bit of a surprise.
Casa Julian - northern Spain. You will not eat a better steak anywhere in Europe. In fact it is touted as one of the best in the world.
Is that a full rib of beef cooked as a steak?
Probably?
They don't really discuss it much or ask how you want it cooked. All punters are there for the steak. All the other goodies that come with it, are just a sideshow.
It tastes better than it looks. The fat is incredible.
I love a really well aged 'funky' rib of beef. The fat looks amazing.
I've just been reading about it. It's a bone in rib eye. So, basically a full single rib of beef, trimmed a bit. Sounds amazing:
'At its core is the legendary Txuletón: thick, bone-in ribeye steaks from mature Galician or local Basque cows, dry-aged and grilled exclusively over oak coals. The meat, deeply marbled and rich in character, is handled with near-spiritual reverence. No sauces, no distractions - just coarse salt, the kiss of flame and decades of instinct honed at the grill.'
It's about 1/2 hour taxi from San Sebastian. It's a no-frills eating place. Very innocuous looking from the front and even more so once you are inside. Very understated.
As I said, it's all about the steak, although the add-ons are great too. The chef and his mate go out to the dairy farms and hand select the cows they want. The butchered meat is then taken care of, dried and aged.
The finished product is heaven on a plate.
Casa Julian - northern Spain. You will not eat a better steak anywhere in Europe. In fact it is touted as one of the best in the world.
That's how I remember steak being served donkeys years ago in steak houses, before the big chains like Beefeater arrived on the scene. The fat was almost as enjoyable as the meat.
I did some work on a small farm some years ago and it coincided with when the younger cows were taken and loaded onto a lorry. The mother cows spent the rest of the day crying, and I mean really desperately crying, the noise was awful. It took me several days at least to get over it.
Same happens with sheep as I discovered on a smallholding. On that farm one of the lambs was kept up near the house with it's mother because it had a gammy leg, I used to pet it every morning. After a few visits by the vet they decided the leg wasn't going to get better so the farmer shot it, threw it on the back of a pick up next to my van, I could've done without seeing the little fella.
I could never, ever be a farmer.
Same happens with sheep as I discovered on a smallholding. On that farm one of the lambs was kept up near the house with it's mother because it had a gammy leg, I used to pet it every morning. After a few visits by the vet they decided the leg wasn't going to get better so the farmer shot it, threw it on the back of a pick up next to my van, I could've done without seeing the little fella.
I could never, ever be a farmer.
