The image I chose for the twitter profile of @burgermonday is a photograph of a burger that is both remarkable and British.
Why remarkable? Why British? [Read more...]
2 signs your burger will be subprime
If you order a burger and the server pivots away without asking you how you want it cooked, that is already a bad omen. Restaurants that don’t elicit doneness orders may not think a burger is worth the bother. (A waiver for the doneness designation should only be granted to burger joints whose patties are flat in shape, under 6 ounces in volume or under £6 in cost.)
If you insist on telling the swerving server how you want your burger cooked and he or she responds with an ambiguous nod, then it is probably time to run for the hills. [Read more...]
29 March 2010 By 8 Comments
@the_rts wins #steakfrites love comp
The voters have spoken: There is no love for steak frites so rare as the one seared in memory by @the_rts. And just why does the winner of the youngandfoodish why-do-you-love-steak-frites competition love steak frites?
@the_rts: #steakfrites juices flowing, meat’s searing, frites frying, smell’s inspiring, melts like butter, heart’s a flutter for steak-frites supper
For his heart-fluttering tweet, @the_rts has won the ultimate steak-frites supper. [Read more...]
19 March 2010 By 1 Comment
5 shortlisted for #steakfrites competition
5 finalists have been chosen for the why do you love steak frites? competition. The winner and a guest will be invited by chef Henry Harris to the 22nd March premiere of the youngandfoodish steak frites tasting dinners at Racine in London. If the winner cannot attend on that date he or she may come to the next tasting of steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – on the 12th of April.
vote now
Voting is open now until Thursday the 18th at 11pm GMT to anyone with a twitter user name . Only 1 vote is allowed per user. You can vote in one of two ways:
- From the list of finalists below, click the grey tab corresponding to the steak frites lover whose response you like best. Embellish the tweet as you like or leave as is and then send.
- Send out a tweet with your vote, being sure to include the hash tag #steakfrites and your favourite finalist’s user name.
the 5 finalists
@the_rts: #steakfrites juices flowing, meat’s searing, frites frying, smell’s inspiring, melts like butter, heart’s a flutter for steak-frites supper
@TrishDeseine: #steakfrites are like a secret lover. You don’t want them every day, but when you do, they must be perfect.
@Sened: For the two simplest reasons: A steak. And Frites. It’s all there in the title, man! #steakfrites
@timhayward: We’re losing him. Gimme a 12oz ribeye, MR with char, stat. I’m gonna need ‘naise and fries – lots of fries. Don’t give up on me #steakfrites
@josordoni: #steakfrites How do I love thee?Let me count the ways. I love thy rump, thy ribs, I could not love thee better. Except with chips
16 March 2010 By 2 Comments
#steakfrites video finale: côte de boeuf
Chef Henry Harris of London’s Racine babies a côte de boeuf thick enough to stand up on its side in the pan. He bastes the double rib chop from O’Shea’s of Knightsbridge with butter as the aged beef’s marbling self-bastes its interior with fat.
13 March 2010 By Leave a Comment
#steakfrites video 5: raw essentials
In part 4 of Steak Frites – Mastering the Cuts, Darragh O’Shea, he of the great London butcher shop O’Shea’s of Knightsbridge, pulls out his finest grass-fed, dry-aged beef and explains how to recognise top quality by colour and cut. His personal favourite amongst the three cuts he presents to Racine chef Henry Harris for the #steakfrites tasting dinners is not the prized côte de boeuf nor the pristine filet but rather the underrated, working-class onglet. He’s proud to call that flavour-packed thick skirt the Steak O’Shea.
12 March 2010 By Leave a Comment
#steakfrites video 4: beating béarnaise anxiety syndrome
In part 4 of Steak Frites – Mastering the Cuts, an empathetic Henry Harris of Racine feels the pain of any cook, home or professional, who’s experienced béarnaise anxiety syndrome. He explains how to save a split béarnaise. Unfortunately, his advice will of no help to any unlucky diner who is served a curdled, runny or broken sauce at a restaurant.
Enter the twitter contest: Why do you love #steakfrites?
11 March 2010 By Leave a Comment
#steakfrites video 3: filet au poivre
In part 3 of Steak Frites – Mastering the Cuts, Henry Harris of Racine Restaurant stresses that the rich, almost syrupy sauce in which his pepper-crusted showcase steak sits should not be likened to brandied butter or a flavoured stock. Rather, a proper filet au poivre, its peppery kick notwithstanding, is about bringing everything together in the right balance.
Enter the why do you love #steakfrites? twitter contest to win the filet au poivre pictured above, along with Racine’s onglet aux échalottes and côte de boeuf and of course frites.
10 March 2010 By 1 Comment
