Comments on: My Confidence Cracked in the Bistro du Vin Burger https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/ Mon, 11 Jun 2012 12:19:06 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Adam Hardy https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1519 Mon, 11 Jun 2012 12:19:06 +0000 http://youngandfoodish.com/?p=8411#comment-1519 The fat duck didn’t poison it’s customers. It was because of the noroviris that made it’s way into the kitchens (not salmonella or any lapse in cooking preparations).

I’ve eaten at the fat duck and the quality of food received was second to none.

]]> By: Daniel Young https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1518 Tue, 02 Aug 2011 12:45:30 +0000 http://youngandfoodish.com/?p=8411#comment-1518 In reply to Greg.

Thanks for the report, Greg. That’s happy news.

]]> By: Greg https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1517 Tue, 02 Aug 2011 12:43:08 +0000 http://youngandfoodish.com/?p=8411#comment-1517 Went for the BdV burger last night (we’ve started doing our own Burger Mondays working through your top 10 list) – and I’m glad to report that it was nothing like the one above. It was very moist – medium rare and very tasty. One of the group commented that it “tasted like well chopped steak”. No peppercorns found either.

Not cheap, but very good.

Just have to get through the other 9 now 🙂

]]> By: nick https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1516 Sun, 31 Jul 2011 17:10:49 +0000 http://youngandfoodish.com/?p=8411#comment-1516 My BdV burger was fine, albeit too large, eaten about 10 days ago. It certainly wasn’t dry as my shirt sleeves can testify, nor were there any peppercorns. You may have been unlucky. It happens even though it shouldn’t. Even the Fat Duck once poisoned its customers I believe.

]]> By: Daniel Young https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1515 Mon, 25 Jul 2011 07:18:06 +0000 http://youngandfoodish.com/?p=8411#comment-1515 In reply to Bret.

Bret – This new cooking process WAS being applied at the Bistro du Vin on St John Street, but I’ve been informed by the restaurant that they’ve rethought this policy and want me to return to retry the burger. I’ll investigate and got back to you.

]]> By: right_writes https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1514 Mon, 25 Jul 2011 07:11:00 +0000 http://youngandfoodish.com/?p=8411#comment-1514 I suppose the important question to ask these health fascists is… How many “consumers” (I hate that word!) have died eating a properly prepared burger?

We had a very similar issue with eggs, for about ten years after Edwina Currie made her erronious statement about salmonella inside them… (an impossibility), wherever one went outside of one’s own kitchen eggs were like leather and completely inedible.

Anyway, back to the point about medium rare burgers, I was once quite ill and in a high dependency ward in a London hospital, across the way from me was a young girl, who was very sick… Her story went thus, she worked for the police and was working late one night, she hadn’t eaten at all that day, but when she left work went to the nearest McDonalds and bought a MacSomethingorother… A couple of hours later she started to suffer stomach cramps, and this went on for a few days and then subsided… Then they came back and she ended up opposite me, where she had just had 90% of her gut removed… She died, she was 22! But at least the MacSomethingorother was properly cooked.

As I always say… (being fluent in Latin)… Caveat f**king emptor!

]]> By: Bret https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1513 Sun, 24 Jul 2011 17:40:24 +0000 http://youngandfoodish.com/?p=8411#comment-1513 Hey Daniel,

Do you know if this new cooking process is being applied (perhaps more recently since you’ve last been there) to their St. John st location as well?

]]> By: Daniel Jakes https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1512 Thu, 07 Jul 2011 15:26:27 +0000 http://youngandfoodish.com/?p=8411#comment-1512 I must have had several hundred Medium and Rare Burgers in my time and never have I felt ill as a result, (and a lot of these are from the tiny ‘Kitchens’ in Paris that you pass on your way to the toilet upstairs and try not to look in through the serving hatch so it doesn’t put you off your food!)

I would not pay for either of those especially the one prepared by the ‘Exec-Chef’ and never return…I have always had perfectly cooked Burgers from St Johns st…

Plus I dont like it when the Stack of Lettuce rivals the thickness of the Patty…Oh Dear…

]]> By: Daniel Young https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1511 Thu, 07 Jul 2011 07:28:23 +0000 http://youngandfoodish.com/?p=8411#comment-1511 In reply to Becs.

Becs – Teething problems? That might apply to the crack or the peppercorns, yes. But pre-salting or pre-cooking are another matter. If you do go back to try the burger please report back. I hope you are right.

]]> By: Ian https://youngandfoodish.com/my-confidence-cracked-in-the-bistro-du-vin-burger/#comment-1510 Thu, 07 Jul 2011 02:59:35 +0000 http://youngandfoodish.com/?p=8411#comment-1510 Well the FSA advice on cooking of burgers has been in place since 1998 – they advise burgers be cooked to a temperature of at least 70C for two minutes. The only thing that could have changed is the recent e-coli outbreak making companies more sensitive. So the only safe way to make a medium rare burger is to sous vide it. I’ve seen a few vids of people doing it on the internet and as much as I’m a fan of the wonders of sous vide it doesn’t seem right for the burger.

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