hmmmm... nah... for me a filet is the worst cut. it's the most expensive but it's the fat that does the job and of for me. a rump or round steak are not great cuts. sirloin and rib eye are my choices.
If you want decent rice buy some organic brown basmati. Tasty hot or cold the next day, high quality carb
BBC 2... inside factory. Doing beer and factory looking at produces carling. Rhc can view the guys that piss into the cans that he drinks.
Love lamb especially breast if you can get it these days but it's quite fatty but slow cooked brisket takes some beating and the juices make lovely gravy.
I've tried that minis the cumin seed and it's good. Very good. I'll have to cumin my sprouts next time to try that.
I like ribeye and would go with that in most places, to me fillet is for the really top notch restaurants where it's a really nice aged piece of meat and you eat it rare or medium rare and nothing more. As you come down the quality of restaurant you come down in meat quality and fillet only stands out at the top and only then is it the best cut.
It's just too lean, it's got to be aged and treated really carefully. That's why a good old fatty lump can be thrown up on the griddle and rendered down and be awesome anywhere
Yeah that's why it has to be a top notch piece of meat but then it's superb. If I'm in a normal restaurant I'm going ribeye, in a posh place fillet.
just shows how BSE removed these things from our plates. Last T bone i got was in germany. I refuse to eat YANK fake beef cos they do some weird **** to food over there
even weirder for me i only eat sausages, and also ham( if it's with tomato or coleslaw) love the smell of bacon, can't stand the taste, don't like pork either, i get asked all the time if i'm jewish lol.
