Quote:
Originally Posted by hunnychile
I'd like to hardly ever eat red meat. Ever.
Unfortunately I'm married to an omniverous Caveman, (who never seems to feel full.) But I have been doing better, day by day!
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omg... I wouldn't even attempt that. In fact, I would like to do the opposite, and try the cuts of meat that i haven't been exposed to yet, in the best ways to cook them:
I have not eaten a porterhouse steak, not sure what it is but want to try it.
Tri Tip steaks are my current fav, trying to get the right amount of rareness is a challenge
I was watching Master Chef last night, where they were cooking a rack of venison ribs. they looked astounding, perfect blend of rare to med rare colour.
I am on the search for the ideal steak tartar. The first time I had it was in a restaurant in Kingston Ontario (Chez Piggy) where it was beautifully presented, and remains my comparator. The worst was a Korean restaurant in Fort Lee New Jersey, which served it half frozen.
the search for a great burger continues. current styles include using ciobatti buns, and adding sprouts. I like this, but am on a blue cheese kick as a condiment. I would like to match up the best experience which is Stilton. another on cheese that was good and close to Stilton, was Cheshire blue. Yum.
Other meat I love is tuna that has been seared. I've had this twice (once at a Baton Rouge - not so great and once at a hot stone restaurant - really good) and am looking for a transcendant experience with that dish.