blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 8,326
Dinner: veggie brown basmati rice w/natto and steamed kale.
What did you have for supper on Monday 2025-09-15?
- Thread starter taxlady
- Start date
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If you have answers, please help by responding to the unanswered posts.
Rocklobster
Master Chef
We didn't end up eating anything. We were in a small community called Bala and they roll the sidewalks up at 5. I guess the tourist season is pretty much over so we would have had to drive to a nearby community to eat more of what we pretty much had already that day. Lots of pub grub in that area. Fries and bad Caesar salads on the side. We had a bunch of blueberries and strawberries and Niagra peaches we had picked up to bring home so I had some of that and chased it down with local beer. Ahhh, holidays!
That should be good.
I usually use Hillshire Farms smoked Kielbasa. It's a step up from hot dogs
I've never had beef tartar nor carpaccio - I might try one thin slice of carpaccio but after that my gag reflex would kick in.
Rocklobster
Master Chef
I love raw tenderloin. I often slice myself a thin piece when I am cutting steaks for the case and flatten it out with my hand and put a little seasoning salt on it.
caseydog
Chef Extraordinaire
OP
OP
I have never tried carpaccio. I adore beef tartar when it is seasoned well. I guess I'll have to try carpaccio. This Danish smørrebrød is one of my favourites. The white part around the egg yolk is a ring of onion, to keep the egg yolk from falling off. This is one reason I would consider getting a sous vide device. I'm not getting younger and I would be able to pasteurize both the egg and the beef.
taxy - That picture just puts me right off!
OP
OP
That's because you don't have any good associations with it. Personally, I think there is a bit too much meat and there should be some lettuce.taxy - That picture just puts me right off!
absolutely right on that!!!
I have never tried carpaccio. I adore beef tartar when it is seasoned well. I guess I'll have to try carpaccio. This Danish smørrebrød is one of my favourites. The white part around the egg yolk is a ring of onion, to keep the egg yolk from falling off. This is one reason I would consider getting a sous vide device. I'm not getting younger and I would be able to pasteurize both the egg and the beef.
Not for someone like me who only eats steaks if they're extra well-done!
pictonguy
Head Chef
You would be arrested in Florence if you asked for your Florentine steak to be cooked well done.Not for someone like me who only eats steaks if they're extra well-done!
You would be arrested in Florence if you asked for your Florentine steak to be cooked well done.
Oh, yes, I know, straight after laughing their heads off!
Definitely would never order steak in Florence.
pictonguy
Head Chef
Ok, so why a very well done steak? I suspect then that you don't eat carpaccio or tartare. Nevermind, you've already said you don't.Oh, yes, I know, straight after laughing their heads off!
Definitely would never order steak in Florence.
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pictonguy
Head Chef
If you have kids, do they also prefer meat well done? Yeah, it's a tough one to change but I have had success changing peoples minds over the years. Anyway, just thought I'd ask.
Yes, they also prefer well-done but wouldn't refuse a pinky steak like me, as long as it's not too pink.
caseydog
Chef Extraordinaire
My dad cooked every steak to death, and cut into the steaks with a knife, on the grill, to make sure they were done. Basically, shoe leather.
CD
OP
OP
Carol Burnett was born in Texas and grew up there until high school. She spoke about tasting a rare or medium rare steak in New York. She was blown away. It tasted wonderful, not some overcooked, dried up thing like she was used to from Texas. Remember, this would have been in the late 1950s or early 1960s.
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