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Clarified herb butter, Sous Vide Cote de Boeuf? Holy............
When the meat was sliced, nothing bled out. It rested while being
submerged in the clarified butter. When the meat rests, the juices
stop flowing, and then when the meat is cut, less juice flows out of it.
When the meat was sliced, nothing bled out. It rested while being
submerged in the clarified butter. When the meat rests, the juices
stop flowing, and then when the meat is cut, less juice flows out of it.
God damn it, Dave! That was awesome. Mind you, doused with salt and drowned in butter makes it a tad bit on the healthy side for my taste.
ReplyDeleteUrbs? Why do Americans sound so French?
ReplyDeleteLieutenant is pronounced as "loo-tenant" by Americans, and "leff-tenant" by the Brits. I know the Brits have bad teeth, but what about their eye sight? Where did that "f" come from? Hello Mr. Wiki.
ReplyDeleteGranted it looks mighty fine, but $128 for two is Big Meat indeed!
ReplyDeleteBTW, I see a touch of Baydog resemblance in the engaging sous-chef.
And can you guess what the profit margin is on that Cauliflower side dish for $15? Or what the mark-up is on the Iceberg Wedge?
DeleteYou food professionals have all the fun.
DeleteI just don't understand the appeal of the lettuce wedge - just a hunk of boring cheap lettuce.
DeleteThe appeal is the blue cheese dressing and bacon.
DeleteYeah, the iceberg lettuce is the appetizer vehicle equivalent of the cedar shingle for the grilled salmon entree.
DeleteAs I always said, if it weren't for the help you Yanks got from the French in 1781, you would all be speaking English today instead of sprinkling urbs on your meat for the entrée and playing lacrosse.
ReplyDeleteI must say I'll take fresh urbs over yeast extract any day.
DeleteAnd marmite is a French word too. You just can't get away from them!
DeleteI wonder why French chefs don't emulate the English and name their culinary delicacies with English words.
DeleteNo pois à la mushy for them.
What is the message there?
The message is that France has a body called the Académie française which is very active at preventing English words from creeping into the French language. They actually have a list of banned words and phrases which includes "fast food" and "take-away."
DeleteAh, so it's all the Académie's fault.
DeleteIf not for them, French chefs would be filling their menus with countless English delicacies. I knew there must be a reason.
The Académie is waging a noble battle, though. Imagine the shame a Parisian must feel if he's planning a picnic this weekend and needs to stop at the drugstore on his way out of town. How could he bear such humiliation?
I guess that even without the Académie there wouldn't be much use of English words for food in French. I think that's partly because many English words for food came from French originally. One interesting example is how we use the Anglo-Saxon words for the animals, and the French words for the corresponding meat. Cow and beef. Calf and veal. Sheep and mutton. Deer and venison.
DeleteProbably because in the early centuries after the Norman conquest it was the French speaking invaders who were feasting on the meats, while the native Anglo-Saxon peasants were shoveling the shit.
I think I heard Kim Kardashian say she was renting a beach house on the Côte de Boeuf.
ReplyDeleteIn retrospect, the more I view this video, the more weary I become with the amount of frickin steps required to obtain this 'perfect' steak.
ReplyDeleteI'm willing to do it as I've done forever and take my chances. Whaddya think? Dinner's served!
I'm not even finished watching the video yet, and I was thinking the same thing!
DeleteI'm with you, Dog. Buy the same piece of "Cote de Boeuf" meat for ($40-50??) and save the extra $75 that you're paying for all those "frickin' steps"!
DeleteMojo, we miss you guys. You're all way overdue for a sail on the bay and festivities at Tice's Shoal. A Riesling, Viognier, Tempranillo, Mourvedre, and Argentinian Malbec are in order to complement my ice-cold PBRs. Bring it.
DeleteOk, deal! Those are the wines we are having with lunch. But what whines are we g'win to drunk when we get thristee... h'cup (...scuze) ... after lunck??
ReplyDeleteI will help you warm the bay water off your stern.
There is no single person in this world who is more equipped than you to equip us with the necessary refreshments necessary to equip us with necessary refreshments. Hiccup (...scuze)
DeleteNor is there a single person in this world with whom I would find more worthy of sharing a fermented adult beverage that is fermented for drinking, that is, a beverage I am talking about... to drink, fermented, yes.
DeleteCheers... h'cup (...scuze)
Burp.... hey,,,,uh....what?
Delete