The second time I ordered steak 'blue' (I was in North America) it arrived with the centre still frozen. I was only about 14; it took a lot of nerve for me to demand they take it back and bring another. It probably wasn't good steak, but then I didn't know what good steak was.
Depends on what 'well-known' means :-) I don't buy supermarket 'ordinary' steak. There's a butcher near Cambridge who stocks rare breed beef; if he says he's got some really good steak, it is. Waitrose's dry-aged Aberdeen Angus beef is good, too -- they had rib roast on special offer last week: I bought a one-rib slab (about 2" thick) and cooked that blue (seared on the outside, raw but warm on the inside) for both of us. It's expensive but makes several meals. There's an organic farm shop near Bury St Edmunds that's very expensive, but I've had some lovely meat from them. I lay odds that some of the Ludlow butchers do good steak; I might try it next time I order sausages.
Mmmmmm. I like steak tartar, too. I even cook our hamburgers medium-rare, but I buy the mince and make them myself.
Loadsa garlicHello June. These days I tend just to lurk here, and only post occasionally. I mainly post in uks and the Shedde these days. Ah yes; I remember that. I'm still very active. I...
regards sarah
-- Think of it as evolution in action.
