#steakfrites | YOUNG & FOODISH

@the_rts wins #steakfrites love comp

dansyoung — Fri, 19 Mar 2010 10:06:22 +0000

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. He and a guest are invited by chef Henry Harris to the premiere of the youngandfoodish steak frites tasting dinners at Racine in London on the 22nd of March. Henry will prepare three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf, with the best aged, grass-fed beef the great London butcher O’Shea’s of Knightsbridge has to offer. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

If you’re thinking of making nice to @the_rts, hoping he’ll bring you as his guest to the dinner, don’t bother. Mrs the_rts, tweeting as @RandomPR, campaigned tirelessly for her husband and made it clear she would be his dinner companion if he won. The only way to fully satisfy your carnivorous urges roused by the competition is to book for the next steak frites tasting dinner in Racine’s private dining room on the 25th of May.

Steak frites competition and web videos co-producer Dino Joannides (@gastro1) and I wish to thank everyone who approached the #steakfrites love fest with passion, hunger, curiosity or wit. Congratulations to the finalists @josordoni, @timhayward, @Sened and @TrishDeseine. Here is why they love steak frites:

@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

@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

@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

5 shortlisted for #steakfrites competition

dansyoung — Tue, 16 Mar 2010 09:04:38 +0000

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 18^th 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

#steakfrites video finale: côte de boeuf

dansyoung — Sat, 13 Mar 2010 09:05:36 +0000

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.

Why do you love #steakfrites?

#steakfrites video 5: raw essentials

dansyoung — Fri, 12 Mar 2010 08:13:05 +0000

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.

#steakfrites video 4: beating béarnaise anxiety syndrome

dansyoung — Thu, 11 Mar 2010 08:06:24 +0000

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?

#steakfrites video 3: filet au poivre

dansyoung — Wed, 10 Mar 2010 08:15:45 +0000

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.

#steakfrites video 2: the shalls & shallots of onglet

dansyoung — Tue, 09 Mar 2010 09:16:40 +0000

In the second part of steak frites – mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher’s cut, may also be called skirt, hanger or, if it’s the prized onglet from O’Shea’s of Knightsbridge seen in this video, “Steak O’Shea”.

If the video has made you salivate, as its producers intended, then it’s the perfect time to enter our “why do you love steak frites?” competition. The winner and his or her guest will be invited to the 22 March debut of the youngandfoodish steak frites tasting dinners at Racine Restaurant.