(no subject)

[themadone]

Last night was different. Obviously different because it was a different pub, but also different because we some how managed to attract a couple of randoms too. Nice folk. Pretty one off random of them being in the pub, so I doubt we'll see much of them in the future if at all.

Otherwise, the pub was...very muted. It's a lot larger than what we're used to, but it had roughly the same number of people in it. So we rattled about quite a bit. We nabbed the sofas which aren't really practical for eating or drinking in, but they're very comfy. Food was nearly a disaster as apparently they were planning on starting evening food next week, but we some how managed to convince them to start early.

I went for the steak. It showed up a tad under cooked. I wanted it medium but I'd have called it rare. Maybe even a tad blue even. The landlord gave me a free drink to apoligise though. I suspect the cook doesn't know how to cook steaks properly based on this guide on wikipedia. Still, for a rare steak it wasn't too bad, I just wasn't in the mood for a plate swimming in blood.

Comments

[karohemd.livejournal.com]

The guide isn't quite right, medium should be well seared on the outside and *evenly* pink inside. The best method of cooking a medium (or any steak really) is to sear it as hot as you can in the pan and then finish it in a slow oven which will help keeping the meat moist.

But you're right, a medium steak should definitely not bleed when cut.

[themadone.livejournal.com]

It wasn't just bleeding it was practically running around the plate squealing :)

[anonymous-james.livejournal.com]

you exaggerate. And I agree that the guide is not right.

[themadone.livejournal.com]

Of course I exaggerate - that's my way. The guide is better than something I could produce.