I don't get it. Why ruin the steak.
...and All is alright with the World. (3 Viewers)
- Thread starter Njaco
- Start date
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I don't get it. Why ruin the steak.
meatloaf109
1st Lieutenant
I always order mine as "Medium Moo", and when the waitress, (or wait"person") asks what that means, I say, "Make sure it is just beyond kicking!".
Mmmm.
And no mustard.
Maybe some bacon though....
Mmmm.
And no mustard.
Maybe some bacon though....
N4521U
Colonel
Why is Musturd even coming into the equation?
Med Rare, so the juices are still flowing nicely. Peppercorn sauce maybe, but F*** that musturd!
Med Rare, so the juices are still flowing nicely. Peppercorn sauce maybe, but F*** that musturd!
Readie
Chief Master Sergeant
Guess its just a matter of personal taste.
For me a good steak should be rare with a splash of mustard on the side. Not too much just a taste.
Cheers
John
For me a good steak should be rare with a splash of mustard on the side. Not too much just a taste.
Cheers
John
razor1uk
Staff Sergeant
Steak with any sauce can be nice, its up to each persons preferences; personally if the steak cut isn't the best/most affordable, then some sauce or condiment can 'paper over' those taste difficiences.
Mmm, a dollop of wasabi mixed with a drop of English mustard and some soy, thinly smeared over the top of steak before grilling....
I too wouldn't want to f*** mustard, ouch, that would cause quite some pain, perhaps even some serious eye watering etc, but a-bit-of mustard on, of not an amount for 'basting over it' is nice on any reddish meat - although I mean english yellow mustard, and not that bitty dijoin mustard - that, if bearable, is for maybe salads or fish in my views.
As a weird taste test...
Open one average tin of a mushroom soup heat it up on the hob in a saucepan.
Add a few shaken splashes of vinegar (up to 1.5 teaspoons) and 2-4 teaspoons of dark to medium soy sauce then stir it well.
...it should roughly end up tasting similar to the cheese sauce from tinned maccoroni cheese!
well it does to me
If you don't like mushroom soup much, but you want to change its flavour yet still be a funguy...
Mmm, a dollop of wasabi mixed with a drop of English mustard and some soy, thinly smeared over the top of steak before grilling....
I too wouldn't want to f*** mustard, ouch, that would cause quite some pain, perhaps even some serious eye watering etc, but a-bit-of mustard on, of not an amount for 'basting over it' is nice on any reddish meat - although I mean english yellow mustard, and not that bitty dijoin mustard - that, if bearable, is for maybe salads or fish in my views.
As a weird taste test...
Open one average tin of a mushroom soup heat it up on the hob in a saucepan.
Add a few shaken splashes of vinegar (up to 1.5 teaspoons) and 2-4 teaspoons of dark to medium soy sauce then stir it well.
...it should roughly end up tasting similar to the cheese sauce from tinned maccoroni cheese!
well it does to meIf you don't like mushroom soup much, but you want to change its flavour yet still be a funguy...
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N4521U
Colonel
Because Readie seems to think it makes a steak better...
And he is not even using good German sharp mustard!
razor1uk
Staff Sergeant
Me,!? politically correct, ...erm, why yes! but sshhh, only when it comes to food...
Maybe that's one of the shackles of the one of the old lands the US threw away, the natural desire for some mustard with red meats.
And that's not even bringing in other sauces like tomaRto (you say phonetically, tomAtoe), brown, bbq, mint (only for fatty stringy meats - goat, sheep, lama, unsurviving Andean sports team members etc) fruit, Worcester, duck, hoi-sin, black bean or sweet an sour etc; !double entendre warning->! Any succulent meat deserves the right to be covered in something for tasting... ..it's upto you what and how you want it prepared for eating.
A bit like how some EU food suppliers threw away the desire for the actual real meat they claim in they're competively under-priced products..
I liked those horse burgers (now I know what they weren't marked up as..), they did taste both slightly sweeter leaner than true beef burgers, but they did shrink more than beef during cooking - from palm sized pattie, to cup of the palm size whence cooked - so about as big as the average UK/EU sized meatburger from McDonalts, Blimpy, Kefunckied or Wurgersing before they cooked it.
I dare a few persons to try my mushroom soup into cheese sauce taste trickery.... its like mayonnaise, made from a collection of unconnected ingredients into something else edible.
Maybe that's one of the shackles of the one of the old lands the US threw away, the natural desire for some mustard with red meats.
And that's not even bringing in other sauces like tomaRto (you say phonetically, tomAtoe), brown, bbq, mint (only for fatty stringy meats - goat, sheep, lama, unsurviving Andean sports team members etc) fruit, Worcester, duck, hoi-sin, black bean or sweet an sour etc; !double entendre warning->! Any succulent meat deserves the right to be covered in something for tasting... ..it's upto you what and how you want it prepared for eating.
A bit like how some EU food suppliers threw away the desire for the actual real meat they claim in they're competively under-priced products..
I liked those horse burgers (now I know what they weren't marked up as..), they did taste both slightly sweeter leaner than true beef burgers, but they did shrink more than beef during cooking - from palm sized pattie, to cup of the palm size whence cooked - so about as big as the average UK/EU sized meatburger from McDonalts, Blimpy, Kefunckied or Wurgersing before they cooked it.
I dare a few persons to try my mushroom soup into cheese sauce taste trickery.... its like mayonnaise, made from a collection of unconnected ingredients into something else edible.
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Readie
Chief Master Sergeant
Because Readie seems to think it makes a steak better...
And he is not even using good German sharp mustard!
Because it does.
I don't like over saucing any meat with marinades or dressings. but, I still maintain that English mustard brings out the flavour.
You only need a small amount and maybe that is where the problem is...you can have too much and that will spoil the meat.
Less is more.
I haven't tried any german mustards. I will look them out, it'll be good to compare.
can you recommend any?
Readie
Chief Master Sergeant
Because it does.
I don't like over saucing any meat with marinades or dressings. but, I still maintain that English mustard brings out the flavour.
You only need a small amount and maybe that is where the problem is...you can have too much and that will spoil the meat.
Less is more.
I haven't tried any german mustards. I will look them out, it'll be good to compare.
can you recommend any?
There are plenty off good mustards, I just don't know what is available in the UK. English mustard is great too. I like them all.
I just don't think that a good steak needs anything. If I can not find good meat, I just go without.
vikingBerserker
Lieutenant General
A-Fricken-Men!
Readie
Chief Master Sergeant
Totally agree with you.
Pity you're not coming to the UK we could have met up perhaps at Gaucho's in London.
Argentinian meat is superb.
Someday, I will come back to the UK.
- Thread starter
- #836
Njaco
The Pop-Tart Whisperer
You can say that twice! There is a restaurant in the US that serves it.
Home | Fogo de Chao
The place is awesome! I will try to describe this:
You do not order anything except something to drink. You are given a small coaster on your table - one side is green and the other is red. If green side up on your table, "gauchos" will constantly bring slabs of meat cooked on 3ft skewers to slice pieces off for you. There are about 15 different types of meats - steak, pork and chicken cooked different ways. There is a salad bar that is out of this world and the only other thing brought to your table is garlic mashed potatoes. When you have enough - for the moment - turn the coaster to red and nobody will come to your table. Until you flip over to green! Its all you can eat! Its expensive but well worth it!! Best meat I have ever eaten. This is not some buffet place. It really has a 5 star atmosphere about it. These places are in many of your big cities and if you ever get the chance, I wholly recommend it. The parmesian encrusted pork was out of this world!!!!
oh, and.....
.
Readie
Chief Master Sergeant
That sounds really good,
Our favourite place is Gaucho's in London
http://www.gauchorestaurants.co.uk/downloads/menus/june2013/food_menu.pdf
The meat is so tender.....
Good job we are going there in 2 weeks time
Our favourite place is Gaucho's in London
http://www.gauchorestaurants.co.uk/downloads/menus/june2013/food_menu.pdf
The meat is so tender.....
Good job we are going there in 2 weeks time
yulzari
Staff Sergeant
That sounds really good,
Our favourite place is Gaucho's in London
http://www.gauchorestaurants.co.uk/downloads/menus/june2013/food_menu.pdf
The meat is so tender.....
Good job we are going there in 2 weeks time
Enjoy your trip to foreign parts up country John.
Readie
Chief Master Sergeant
I like going to London...it reminds me how nice Plymouth is...
Matt308
Glock Perfection
Even I got that one... 
