Some fun facts you probably weren't aware of; To differentiate a Porterhouse from a T-bone, look at the bone itself. The bone in a Porterhouse is always more centralized, where as a T-bone is more off-set. The loin strip (the longer section of beef shown in the pic) is where the New York Strip comes from. The tenderloin fillet (shown on the right side of the bone) is where you get Fillet Mignon. Leaving the bone in while grilling/cooking brings out a more robust full flavor. So when buying a Porterhouse, you're actually getting 3 top prime steaks all in one.
Now where's that baked tater to complement the steak?
Most recipes I've encountered have a high fat content, is that common
Loves me meats.
I don't eat the fats, but will use them for flavoring and then trim 'em out. If you love bacon, complement the fats--it's what gives it half its flavor. Although certain types of bacon may not have very much fat in them. Canadian bacon is one and it's delicious. Pancetta is a little fatty but a bit more balanced with meat. It's also delicious.
It's a general rule of mine that if I use meats in a dish, the meats get cooked first just to get the flavoring out of the fats, then the fats get drained out before adding to the rest of the dish. That way the meat retains more flavor but has reduced fat.
There's plenty of vegans and vegetarians about in America. One of my daughters is vegetarian, as well as a neighbor.
I don't eat the fats, but will use them for flavoring and then trim 'em out. If you love bacon, complement the fats--it's what gives it half its flavor. Although certain types of bacon may not have very much fat in them. Canadian bacon is one and it's delicious. Pancetta is a little fatty but a bit more balanced with meat. It's also delicious.
It's a general rule of mine that if I use meats in a dish, the meats get cooked first just to get the flavoring out of the fats, then the fats get drained out before adding to the rest of the dish. That way the meat retains more flavor but has reduced fat.
There's plenty of vegans and vegetarians about in America. One of my daughters is vegetarian, as well as a neighbor.
Oh that's interesting, thanks You
Food Network always seems to present American dishes dripping in bacon and/or cheese but I often find Brit cuisine similar (Jamie Oliver is a culprit in my books)
Food Network always seems to present American dishes dripping in bacon and/or cheese but I often find Brit cuisine similar (Jamie Oliver is a culprit in my books)
Ah, cheeses are another weakness of mine and there's such a huge variety to choose from.
You can see in Jamie's sub sandwich that it's loaded. Although the salad and grilled wedges should counter it nicely. I'd love to sample his dishes.
YouMeUs: Ah, cheeses are another weakness of mine and there's such a huge variety to choose from.
You can see in Jamie's sub sandwich that it's loaded. Although the salad and grilled wedges should counter it nicely. I'd love to sample his dishes.
Yeah, I dunno
I've come to the conclusion that he tries to reinvent the wheel...
He takes dishes that are already good then adds more and more until they're overdone and overloaded
Asian food is a good example, it should be light and fresh (which suits our climate perfectly and is very popular here) but he then gives it a Brit twist and weighs it down with too many sauces and accompaniments imo
I've come to the conclusion that he tries to reinvent the wheel...
He takes dishes that are already good then adds more and more until they're overdone and overloaded
Asian food is a good example, it should be light and fresh (which suits our climate perfectly and is very popular here) but he then gives it a Brit twist and weighs it down with too many sauces and accompaniments imo
Ok, yeah, I can see that happening. There are some chefs here that also do the same thing.
As I've heard in the culinary circles (at least around here); "Sometimes less is more and sometimes more is better."
And I found that to be true, having made a Chinese dish that everyone loved, but noticed it wasn't the same after I started adding in more ingredients. And then having a dish I had created and continuously worked on that wasn't as acceptable until after more ingredients were added.
YouMeUs: Ok, yeah, I can see that happening. There are some chefs here that also do the same thing.
As I've heard in the culinary circles (at least around here); "Sometimes less is more and sometimes more is better."
And I found that to be true, having made a Chinese dish that everyone loved, but noticed it wasn't the same after I started adding in more ingredients. And then having a dish I had created and continuously worked on that wasn't as acceptable until after more ingredients were added.
Oh yeah I've totally done that
Then one day gone Hmm maybe go back to the original and then found it so delish
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