LEGEND Food Porn

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RamFan503

RamFan503

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Stu
Home made corned beef hash and eggs for the win this morning! Oh... Sorry, forgot the before picture.
PXL_20241201_190157247.jpg
 
Londoner

Londoner

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RamFan503 said:
I always tell the waiter to just get me the spot where they branded it.
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I always issue them instructions: get the pan smoking hot. Brush the steak with your best EVOO. Put it in the pan. Count to ten. Turn it over. Count to ten. Remove from the pan and let it rest on a warm plate for fifteen minutes and then bring it to me.
 
Selassie I

Selassie I

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Haole
Londoner said:
I always issue them instructions: get the pan smoking hot. Brush the steak with your best EVOO. Put it in the pan. Count to ten. Turn it over. Count to ten. Remove from the pan and let it rest on a warm plate for fifteen minutes and then bring it to me.
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Will most restaurants over there across the pond serve it like that for you?

I'm just curious because most restaurants over here won't do it like that anymore because of "potential health risks". Now I do know of a few high end places here in Orlando that WILL, but like I said, most places just won't do it anymore.
 
Londoner

Londoner

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Selassie I said:
Will most restaurants over there across the pond serve it like that for you?
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Any good restaurant will. Here’s the last one I had; the resting period allows the meat to cook a little more, anyway.

IMG_8519.jpeg


If they refuse, I just get up and leave.
 
Selassie I

Selassie I

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Londoner said:
Any good restaurant will.

If they refuse, I just get up and leave.
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That's a great rule to follow! I love it.

My dad loves his red meat meat cooked even less than how you like it. He basically won't order steak at a restaurant here anymore because they've become so weird about it now.
 
Loyal

Loyal

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Selassie I said:
That's a great rule to follow! I love it.

My dad loves his red meat meat cooked even less than how you like it. He basically won't order steak at a restaurant here anymore because they've become so weird about it now.
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So you guys like Sushi steak, or steak tartar. I will gag if my steak isn't medium or medium well done. If it squirts blood, I'm sending it back...
 
Londoner

Londoner

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IMG_8746.jpeg


Rubbish weather here this evening, so went for a nice plaice and chips to cheer me up.
 
RamFanWA

RamFanWA

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Spent some time in Scotland in the 70's...
pretty much survived on fish & chip shops!! :)
 
Selassie I

Selassie I

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Londoner said:
A type of flatfish, common in British waters.

en.m.wikipedia.org

Plaice - Wikipedia

en.m.wikipedia.org en.m.wikipedia.org
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It's not often that see a fish that I didn't already know about... but this is one of those rare treats.

So I can basically see that it's a cold water "flat fish". Apparently there's an American version that lives from Rhode Island and then north up into Canadian waters.

Down here in Florida we have a "flat fish" too. The flounder. But obviously it's a warm water fish. The meat is one of the finest you can put in your mouth. I imagine the cold water version might be able to get an even finer taste. For example... the cold water grouper we catch down here at extremely deep depths tastes better than any other grouper. Most people will never taste one though because it's not easy to get and nobody shares it with anyone outside of their family. It's just too amazing to let go of. We got a big yellow edge grouper a while back that I still dream about.

Out in our pacific northern waters there's a great big flat fish most people know about called the halibut. That meat is damn good too.

Flounder was my Grandmother's favorite fish so it has a special place in my heart. When I get a chance to eat it I always think of her.

Big Mahalos @Londoner for posting this one Brudda!
 
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