Bill
29336
Grass fed grass finished Top Sirloin steaks from a local farm.
I had two eight ounce steaks i prepared one as steak tartare (raw) and the other I grilled in bacon lard left over from grilling bacon for my frisee au lardon with pasture raised grade Aa eggs.
Just a little Beaujolais to wash it down.
What a joy.
A special treat i made earlier was smelt fish in almond flour pan fried in avocado oil.
Grass fed grass finished Top Sirloin steaks from a local farm.
I had two eight ounce steaks i prepared one as steak tartare (raw) and the other I grilled in bacon lard left over from grilling bacon for my frisee au lardon with pasture raised grade Aa eggs. Just a little Beaujolais to wash it down. What a joy. A speci...
A nice feast---washed with fruity Beaujolais!
Love the steak and tartare Am tempted to drink my older Cote de Brouilly...only in magnum,so need company Enjoy! best
My god Bill. Frisée lardon with eggs may just be my favorite meal in the world. But that tartare looks fantastic!
And Beaujolais, I never regret it
In Europe no worries. But in the US.
You really need to get pure ingredients. There is so much crap in the basics like eggs and bacon that you need to get real foods. I took things for granted in Europe but in the states boy you really have to have your eye on the ball. Just look at what is ...
American food is like a mine field. I always go with the best eggs. For quality and also because I’ve been around too many industrial scale egg farms.
Simple bread that should have 3 or four ingredients often has a paragraph of ingredients.
