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I was wondering...
- Thread starter Nicolas Mestre
- Start date
Sharon Bowman
Sharon Bowman
Well, we know the results at Fat Duck, no?
Yes, was thinking of that.originally posted by Sharon Bowman:
Well, we know the results at Fat Duck, no?
I've always considered poisoning your guests to be a breach of hospitality.
Sharon Bowman
Sharon Bowman
No sewage in the shad roe?
Sharon Bowman
Sharon Bowman
Joe's House of Smut.
originally posted by SFJoe:
originally posted by JasonA:
originally posted by SFJoe:
I saw a Blumenthal recipe once that kept the steak at something like 120 or 130F for 24 hours. Seemed like the perfect recipe for killing off your customers.originally posted by MLipton:
*An interesting choice might be the Hester Blumenthal recipe that sears the roast with a blowtorch followed by slow roasting at 150F. I don't have the apparatus for that approach, though.
The Keller recipe for standing rib roast is similar, though not as extreme. I have tried it out and it is as foolproof as it is delicious.
That's quite a big baggie you need, if you are doing a whole rib roast.
The scary thing about Blumenthal for me is the cooking temperature was in the incubating rather than sterilizing territory. Is that true for Keller as well?
No sous vide required. Just the blowtorch and a 275 degree oven.
Jeff Grossman
Jeff Grossman
I thought the classic advice was Burgundy with beef, Bordeaux with lamb. Serving Cal Cab with steak is clearly nouveau monde.
Oh, and, as to the wine-friendliness of Beef Wellington: it's all in the duxelles!
Oh, and, as to the wine-friendliness of Beef Wellington: it's all in the duxelles!
Ian Fitzsimmons
Ian Fitzsimmons
And then there's petite sirah.
Ignacio Villalgordo
Ignacio Villalgordo
A mid aged classic rioja serves me well with steak. VS also works
Jonathan Loesberg
Jonathan Loesberg
originally posted by Ian Fitzsimmons:
What about boiled steak?
Why would you do this to a steak? That's what briskets are for.
Ian Fitzsimmons
Ian Fitzsimmons
Meant in jest, Jonathan.
originally posted by Ian Fitzsimmons:
Meant in jest, Jonathan.
Are you sure that you didn't mean steamed steak?
Mark Lipton
Ian Fitzsimmons
Ian Fitzsimmons
Steamed steak was the original impetus for my ridiculous suggestion.
originally posted by Ian Fitzsimmons:
Steamed steak was the original impetus for my ridiculous suggestion.
I thought that it might have been. Now doesn't the joke seem funnier now that you've explained it?
Mark Lipton
Ian Fitzsimmons
Ian Fitzsimmons
Ha ha ha. I can't hold it in.
Jeff Grossman
Jeff Grossman
TMI.originally posted by Ian Fitzsimmons:
Ha ha ha. I can't hold it in.