I like them thin because I enjoy the caramelized outside more that I like the inside. About 1 inch thick. These ones were a little thinner I would say closer to 1/2 inch, so I only cook them 3 minutes on one side and 2.5 min on the other and even then they were a little more well done than I like. But delicious non the less. So tasty they did not really need A1 sauce but i used some anyway.
Sedady (don't ask about the name not my idea) is licking he chops, thinking she will get some, as it is wife could not resist and gave some to the old lady (she is 14 ) the dog not the wife.
The sooner you fall behind, the more time you have to catch up.
sorry for the double post , tricky trigger finger
Lovely looking mutt, I would have given her some too.
I had carpaccio today in a lovely truffle flavoured olive oil and tomato and olive salad topped with flaked parmesan. Salt was replaced with 2 teaspoons of German caviar.
That's something that wasn't on the menu in Isaan...
^ you know what, i have just thought about the last time i had a Steak Tartare and realised it was in Ayutthaya of all places in a tiny retso run by a French bloke back in 2006, it was imported beef and i have no idea why i chose to eat a Tartare there but it was fairly decent.
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