Jump to content

Recommended Posts

You can get wagyu in Japan for affordable-ish prices, but once you get to the top grades you'll be paying over ?100 for a teeny tiny steak. Ridiculous. I think it's as much a prestige/status thing as anything.


Suddenly I'm reminded of four watermelons I saw on display in a Japanese supermarket. Something like ?5, ?25, ?50, ?100. The difference? The pattern on the rind, which is apparently indicative of sugar content.

TBH I wouldn't have a problem paying ?75ph at Beast for a special occasion. But apparently things start getting really silly with the drinks


http://www.standard.co.uk/goingout/restaurants/grace-dent-reviews-beast-9490877.html

2 cocktails ?29

Water ?14

2 Diet Cokes ?14

1 bottle of wine ?55

Ah, so it's not just a chicken then.


When I read about stuff like this I'm glad I'm not a foody person. I just have no interest in food except when You need to eat to keep me going.


I used to really enjoy cooking but don't have the time now. And eating out as an experience (food aside) is something I've never enjoyed. And that is a regret, but I'm just a bit weird.

david_carnell Wrote:

-------------------------------------------------------

> How did you enjoy cooking if you don't enjoy

> eating?



I don't not enjoy eating, I like what I like (not all fast food) and I used to enjoy cooking what I like.


But could.never be bothered cooking weird and "wonderful" things like 5 chickens inside an ostrich inside an aardvark.


What I don't enjoy is eating out. I just sit there itching to leave.

david_carnell Wrote:

-------------------------------------------------------

> The Actress refused to serve me a medium-rare

> burger the other night.

>

> Tells you all you need to know about the quality

> of their meat and confidence in freshness.



Please tell me where you can get a rare/medium-rare burger round here, because I've never found one.


Even if they accept the order, it always turns up well done :(


ETA: Apologies, just seen the posts above. But even so, I've given up the attempt to get a less than well done burger in East Dulwich :(

"Please tell me where you can get a rare/medium-rare burger round here, because I've never found one. "


Try the GE.

I was there on Wed last week, asked for the burger to be medium (it's only the last year they seem to have chilled on you asking for medium rare actually).

Burger came back rare. Had to ask for it to be cooked-on.

david_carnell Wrote:

-------------------------------------------------------

> aquarius moon Wrote:

> --------------------------------------------------

> -----

> > david_carnell Wrote:

> >

> --------------------------------------------------

>

> > -----

> > > The Actress refused to serve me a medium-rare

> > > burger the other night.

> >

> > I don't think they are allowed to serve burgers

> > med-rare for health/safety reasons. At least

> that

> > was the case a few years ago somewhere else.

> > Burgers were always cooked well-done

> regardless.

>

> I've never believed this. It just seems a simple

> get-out for restaurants who are risk-averse.

>

> How do some places get away with it and others

> claim they can't? Seems like the usual H&S

> scaremongering without any facts to back it up.


I've worked in catering as a chef for nearly 28yrs, done numerous health and safety courses and food safety courses over the years, intermediate, and a full time two year RIPPH course at Thames valley university, and this has never come up as a policy of law regarding burgers, beef is one of those foods that can be served rare in the case of joints and steaks as bacteria are not present in high numbers in the inside of beef tissue, mainly due to its high density and lack of oxygen. Any bacteria present is usually on the outside exposed to air. hence the need for searing on a high temperature on the outside before serving. steak tartare is served straight after the meat is trimmed of the outside surface then minced. Burger mince on the other hand is not served straight after mincing and being made into patties, if the beef is not trimmed before mincing, you can get the mixing external bacteria through out the mince. (see also unclean mincers)

If the burgers are made fresh that morning and kept below 5c then there should be no problems as long as the burger is sealed on the outside to kill off any bacteria that may have settled on the surface. There are no FSA rules against serving raw beef products as long as general health and hygiene food practices are adhered to, but this is under review due to the rising popularity of rare gourmet burgers, and a report is due out this year I think, with new possible guidelines. So I guess at the moment it's more a case of over caution on the part of some restaurants or councils in fear of litigation should anything go wrong, a more of a better safe than sorry policy.

I've worked all over the city, west London, and north London, and haven't yet worked in a restaurant where rare burgers have been banned... yet.

Gourmet Burger Kitchen will do your burgers to order . I like mine well cooked however .



david_carnell Wrote:

-------------------------------------------------------

> aquarius moon Wrote:

> --------------------------------------------------

> -----

> > david_carnell Wrote:

> >

> --------------------------------------------------

>

> > -----

> > > The Actress refused to serve me a medium-rare

> > > burger the other night.

> >

> > I don't think they are allowed to serve burgers

> > med-rare for health/safety reasons. At least

> that

> > was the case a few years ago somewhere else.

> > Burgers were always cooked well-done

> regardless.

>

> I've never believed this. It just seems a simple

> get-out for restaurants who are risk-averse.

>

> How do some places get away with it and others

> claim they can't? Seems like the usual H&S

> scaremongering without any facts to back it up.

I do like their lamb burger with hummus and stuff.


But I believe GBK will only do well done or medium, don't think they do rare (this is based on.memory of comments on this very forum, not personal experience).


But if you have a burger rare doesn't it all just get soggy with blood? I love a bloody steak, but soggy buns sound grim.

david_carnell Wrote:

-------------------------------------------------------

> And I like it when some

> runs down my hands whilst eating.




See I'm a bit OCD, and that is my worst nightmare (well it's not, but you know what I mean). Can't stand any sauce getting on my hands, let alone juices.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • Why on earth is there so much interest, and negativity, after a 100 days of a Labour government when we had 1000s of days of dreadful government before this with hardly a chat on this Website?  What is it that is suddenly so much greater interest? Here's part of a list of what they have done in a 100 days - it's from a Labour MP so obviously there is some bias, and mainly new Bills so yet to deliver/put into law.  This reminds me of the US election where the popular view was that Biden had achieved nothing, rather than leading the recovery after Covid, a fairer tax system, housing, supporting workers, dealing with community unrest following high profile racist incidents,  So if we think Starmer is ineffective and Labour incompetent then we are all going to believe it? I do feel sick after seeing Clarkson on Newsnight, playing to the gallery.  Surely Trump must have a high profile role for him on the environment and climate change  
    • Hi looking for a shed for my allotment. Can pick up
    • But do you not understand how tough farming is, especially post-Brexit when some of the subsidies were lost and costs have increased massively yet the prices farmers can charge has not? On the BBC News tonight they said pig farming costs had gone up 54% since 2019, cow farming costs up 44% and cereal costs up 43%. The NFU said that the margins are on average 0.5% return on capital. Land and buildings are assets that don't make money until you sell them...it's what you do with them that makes money and farms are struggling to make money and so many farms are generational family businesses so never realise the assets (one farmers on the news said his farm had been in the family since 1822) but will have to to pay tax for continuing the family business. On another news item tonight there was a short piece saying the government has said that 50,000 more pensioners will be forced into relative poverty (60% of the average income) due to the Winter Fuel Allowance removal which will rise to 100,000 more by 2027. James Murray from the Treasury was rolled out on Newsnight to try and defend that and couldn't. You can't give doctors 20%+ and push more pensioners into poverty as a result.  The problem for Labour is the court of public opinion will judge them and right now the jury is out after a series of own-goals, really poor communication and ill-thought-out idealogical policies. And don't ever annoy the farmers.....;-)  
    • That % of “affected” doesn’t mean they are all in deep trouble.  It means this will touch on them in some small way mostly - apart from the biggest farms  it’s like high rate tax earners taking to the street when Osborne dragged child/benefit claimants into self assessment.  A mild pain  the more I read, the more obviously confected it is. Still - just as with farage and his banking “woes”, a social media campaign is no barrier to the gullible  what percentage of farms affected by Brexit and to what degree compared go IHT?  Or does that not matter? Thats different money is it? 
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...