Tony_Mc

Not posted on here for a very long time but feel like getting back into it again. I have been messing about with very cheap cuts and seeing what can be done with sous vide. I have already knocked out a few beef skirt recipes. What I have found is that using the vac bags really does make such a huge difference to the final taste/texture and most importantly, flavour. I am trying some tomatoes with balsamic tonight, see how that turns out. It is to go with a piece of Halibut so hope it works out.

I just bought a Rockingham 8" 87 layer Damascus chef cut, never heard of this make before but wow, the steel is super hard, a little tough to sharpen but when you get it sharp it is a wicked knife!

Thanks for your help guys. I bought some "Black Gold - Angus" It was nice, good flavour when raw and when cooked. not the best by any means though. I will be going to see Moens soon!

Hi guys I tried a quick search to no avail. I am cooking a meal for a good friend on Friday and have left getting the meat too late. Where can I go in London and get an EXCEPTIONAL fillet of beef (not Kobe please as that was last month and can't be doing that for a while) I am willing to travel over London tomorrow or Wednesday, I was thinking something Dexter but alas I cannot find this. Thanks for any help Tony

Hi guys First post here but touched on something I love, knives. I was a long time lover of Global as it was the first brand I used that was of a more premium range, I bought my girlfriend a set of Wustof and was really impressed with the action of the knife and also how sharp they stayed in comparison to the Globals. Recently I came back from Canada with a MAC Damascus 7" Vegetable knife... so far I am really pleased with it, the cut is clean, accurate and wow do they stay sharp!!! I am now going to look into another knife in the same style "Damascus", to replace my main chef size knife... I would love some of that KD kit, but not in this lifetime!!! Tony