As an aside, there's a pancake like thing I had in Croatia, palačinka (cheers Google), that was a thinner pancake but tasted nicer than the English version. Had it savoury, which was delightful, but also with apricots and some sort of sour jam.
I find these traditional pancakes too traditional and imperialist. I simply flatten semi-steamed quinoa with a rolling pin, tease it with a bunsen burner and then serve with a wheatgrass shot.
It isn't, it's just that if you cook something like fillet steak and you cook the **** out of it, it's pointless. You're drying the meat of it's juices, which is the bit that gives the steak flavour. There's nothing wrong with ordering it a bit pink in the middle, but to cook it off completely leaves you with a puck of meat that isn't really fit for purpose. Most chefs consider it pointless and I'm inclined to agree. Medium to well is fine, you still get something, but completely well done just kills the dish.
I looked at the recipes online and aside from the added fruit. they're just pancakes. Or scrambled eggs as you call them.
It's common to mock someone for going as high as medium though. Cos it's not cool and laddy enough if it's not rare or medium-rare at most.
I agree, but if someone else likes it well done what’s the problem? I think covering your fish and chips with ketchup is a sin but I bet there’s not many restaurants who would refuse to allow it.
This. There's little point in buying a really expensive piece of meat, then crucifying the bastard. Though I'd agree with the earlier comments, that steak in restaurants often isn't very good, even in quite expensive ones (it's usually better if you cook your own at home). There isn't a restaurant round here that I order steak in, but steak in Ruth Chris' Steak House in Hong Kong is one of the best meals you can get in any restaurant (I know Ruth Chris' Steak House is a mediocre chain in America, but it's a really posh place in Hong Kong).
I'd never mock somebody for ordering what they want, but most responses to the question (which is asked inquisitively and never condemning) are "I don't like the blood." I always figured if you like well done steak, just cook it at home yourself. If you're going to a restaurant, you're paying for what the chef's offer, not what you'd eat at home anyway. I went to Ogino recently and apart from having to re-mortgage my house after the bill came, the meat was probably some of the best beef I've ever tasted. Medium-rare, tender and melt in the mouth. If he'd have brought that out well done, I'd have been furious. Cuts like fillet aren't supposed to be roasted to buggery, much like Wagu beef isn't. Otherwise what's the difference between eating that and cracking open a Morrison's savers sirloin, burning it to a crisp and eating that?
People ‘ruin’ all sorts of foods to suit their personal taste, however its only steak that people get snobby and look down their nose about. I’d never even dream of ordering well-done steak, but I also wouldn’t dream of criticising somebody else for doing so and the fact that even low end chains refuse to serve it is ridiculous.
I think having anything other than medium is weird. For my palette, at least. But saying that, I have curry sauce with fish and chips, so I shouldn't be trusted.
