Photo of your dinner (Vol 3)
Discussion
Burwood said:
loskie said:
what's the supposed benefit? I do like a Ribeye and have never heard of this before.
Thanks
The hipsters had to divise something new . Thanks
Sounds like a bit of a faff but it is an excellent way of getting a large amount of moist rare meat with some char on the outside and having control of the process. Sous vide and grill works the same
For me it's a great way of handling cheap lesser cuts of steak but when you're paying £50 per kg as per tomw above it makes sense to have good control
Edited by oddman on Friday 30th October 08:46
Delicious bit of grub at the Thomas and Daniel in Truro. I had Hake with sautéed potatos in capers and red onion, pea puree and an amazing tartar sauce.
Topped off with brioche bread and butter pudding and custard.
A few perfect pints of moretti finished it off nicely.
Sensibly priced too, will certainly be returning next time I am down here.
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