Grass fed grass finished Top Sirloin steaks from a local farm.

Oct 08, 2021,03:13 AM

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.

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Yummy yummy

 By: Cookies : October 8th, 2021-03:57
The beef tartare looks so good!

Looks delicious

 By: Jurry : October 8th, 2021-12:06

A nice feast---washed with fruity Beaujolais!

 By: halkcb : October 8th, 2021-15:25
Love the steak and tartare Am tempted to drink my older Cote de Brouilly...only in magnum,so need company Enjoy! best

In Europe no worries. But in the US.

 By: Bill : October 14th, 2021-04:32
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.

 By: Handwound : October 15th, 2021-16:17
Simple bread that should have 3 or four ingredients often has a paragraph of ingredients.