Food

I cannot believe how hungry I now am, and that^ website is not helping.

I don't think it really matters, if they are cooked well they can both be pretty amazing. Fillet has to be treated differently from sirloin/rump, either sear really quickly on in a very hot pan, then roasted gently, or even better turned into a beef wellington this is Tom Kitchen's recipe its time consuming and there is lots of technique involved but it is amazing!

Rump for roasts and sirloin for steak and chips, deal?
and yes, for beef Wellington, fillet is the only way, that or venison loin.
Somehow I can find very few butchers that sell fillet steak with any decent amount of marbling, they all seem to sell those limp, fat free cuts, which is a bit of a shame really.

Feed me!! I think I might try Salt Yard or Lantana for lunch. Anyone in Goodege Street fancy a nibble?

The San Francisco on ^that website looks amazing. On a similar topic... Went to Byron last night and the burger was gooood, washed down with a pint of London Pride. Also, a gorgeous waitress in the Angel branch and I was duly informed that the waiters were none too shabby, by my female friend.

is that the voice of joe from family guy?

I'm a sirloin man, prefer it to rib-eye.

And yes, Byron do a superior burger, but they've changed their buns for the worse since they first opened.

Do not miss out on their milkshakes though, luscious udder excretions.

Rump for roasts and sirloin for steak and chips, deal?
and yes, for beef Wellington, fillet is the only way, that or venison loin.
Somehow I can find very few butchers that sell fillet steak with any decent amount of marbling, they all seem to sell those limp, fat free cuts, which is a bit of a shame really.

There are quite a few good butchers out there, however generally speaking the more the marbling the more you will have to pay for it, as restaurants are willing to pay over the odds for well marbled fillet and take a hit on their GP, the wholesale supply chain knows this and holds the good stuff back if they can. I know I've touted the Chef and Butcher quite a bit on here before, this is only because I used to be supplied by those guys when I was a chef and know them well, and like them, but any good local butcher should be able to supply a similar service if they are half way decent. Talk to them about what you want if they do not have it in stock they should be able to get hold of it fairly quickly, most good butchers will go to the wholesale market 2 - 3 times a week, the more you go the more you will build up a rapport with them and the better they will look after you. This is vastly preferable to supermarket butchers who have rigidly fixed supply lines, and no control whatsoever over the purchasing as this will be done by an exec buyer at head office.

Eating some home made tomato soup made by Mrs spenceey. This is gorgeous, missing some nice thick bread though.

Im thinking about making some gazpacho

not in this weather

ill eat gazpacho in any weather!

pffft bloody landed gentry

ill eat gazpacho in any weather!

+1

Which reminds me.. I was once working with a very famous TV personality who shall remain nameless.. We were in Spain filming.. I ordered Gazpacho and she ordered the same as me.. This dish came out. She had a spoonful and cried "Euch! it's fucking cold!".. Me.. "it's Gazpacho.. It's served cold".. "that's wrong!" she whined...

DeniseVanOuten

Which reminds me.. I was once working with a very famous TV personality who shall remain nameless.. We were in Spain filming.. I ordered Gazpacho and she ordered the same as me.. This dish came out. She had a spoonful and cried "Euch! it's fucking cold!".. Me.. "it's Gazpacho.. It's served cold".. "that's wrong!" she whined...

the downfall of Arnold J Rimmer

http://www.youtube.com/watch?v=511VL3VEvQM&feature=fvwrel

So we finished up the quails eggs

Fiddly as fuck to make, Mike had to reboil the eggs as they weren't cooked enough the first time, so pleased they actually turned out rather well. Actually totally lush

Mike's mate Steve caught got some 'small' trout for us at the weekend...

baked in the oven in foil, stuffed with rosemary and lemon, salt and pepper. We had one each, I couldn't finish mine - but its going to be lovely cold in a salad tomorrow.
Tasted so fresh, amazing.

Awesomeness! You know you're into it when you're reboiling quails' eggs. They look propa good. Are they some kinda fancy breadrumbs or just plain grated stale bread? They look reet crispy.

basically what we had in the cupboard, a mixture of regular and panko breadcrumbs.
The secret is to flour/egg/breadcrumb them, then put them in the freezer for 5 minutes to harden, then egg/breadcrumb them a second time before you fry them.

Also, make sure you season the meat really well, otherwise they taste a little bland - these had cayenne pepper, a dash of tabasco and a bit of worcestershire in to give it an extra kick.

Which reminds me.. I was once working with a very famous TV personality who shall remain nameless.. We were in Spain filming.. I ordered Gazpacho and she ordered the same as me.. This dish came out. She had a spoonful and cried "Euch! it's fucking cold!".. Me.. "it's Gazpacho.. It's served cold".. "that's wrong!" she whined...

You should have told her it was Soup Juice.

Elderflower Champagne currently brewing, which is nice.

ooo. .claire that's a great tip on the bread crumbs. nice. I will try this with Tim at the weekend. (we are cooking together)

on a slightly different note, I need my knives resharpened. They're past the point where a steel will do. Does anyone know a good place to take them?

Ive googled and theres a place in Brockley but would prefer a place someone can reccommend.

I have a ceramic whetstone that you can borrow if that helps

hmm, I dont know if that would do it bobbo. They've never been sharpened before, I thought that meant they needed to be proffessionally done first? (could be totally wrong)

What brand are they?