Search Sort Posts:  Oldest to newest Newest to oldest

25/06/2009, 20:14 Chancer Joined on 16/07/2006 Picardie, Sussex Posts 4,879 Re: Sirloin Steak Thank you Rose, thats given me a warm glow What can I tell you about teabags? Well I am no connaisseur (how the hell do you spell that in English?) but I can tell you that the thé melange anglais as sold by either Lidl or Aldi is the devils brew and does Anglo-French relations no good at all. I did a réderie (brocante) a couple of weekends ago and a French lady asked me to bring back some English tea bags for her and was proud to tell me that she likes to take hers with milk, I thought perhaps that she wanted Earl Grey or some fruity paisible infusion but no she wanted thé anglais quotidien, to be certain I asked her what she thought of the thé melange anglais, she said it was dégueulasse and made her want to dégueuler.    Report

25/06/2009, 20:28 Clair Joined on 23/08/2004 Real Virtual French Person & Moderator - Lot (46) Posts 11,500 Re: Sirloin Steak Tea-wise, Mr Clair drinks Tetley's English Breakfast, as sold in Géant: http://www.tetley.fr/en/products/display/1 Clair The mind is its own place, and in itself can make a Heaven of Hell, a Hell of Heaven. Paradise Lost - John Milton    Report

25/06/2009, 21:52 Nell Joined on 14/08/2007 24 Posts 338 Re: Sirloin Steak  Clair wrote:  Pierre ZFP wrote: Before cooking I would avoid salt as this can make the steak tough. There is a new school of thought on this: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak Have you tried this Clair ??? I have followed the Aldi/Lidl advice and have a steak pack in the freezer, but all that salt urm......    Report

25/06/2009, 23:43 Rose Joined on 06/02/2007 after Bergerac and before Perigueux Posts 1,075 Re: Sirloin Steak Glad you're glowing JR... will maybe wait and see what others make of the salted steak... Greyman is meant to have none! We've tried the Tetley's breakfast but it's a tad too weak... we're thinking of using leaves and having a go with the pot and strainer... otherwise we're at the mercy of food parcels from friends and family in the UK... we're ok for the moment as we've got a stream of visitors who come bearing gifts :)    Report

26/06/2009, 13:30 Pierre ZFP Joined on 12/11/2004 PdC(62)/Luxembourg Posts 3,052 Re: Sirloin Steak I can't believe this will work but I won't knock it until I've tried it. I couldn't quite run to the €25 per kilo they were asking for Aberdeen Angus filet so I've just bought a nice slab of basse cote (bargain at €5.90 per kilo).  I had some last week and know it's good.  I will cut off a piece and salt it as described and compare against the untreated piece then report back, probably not before Monday though. Make tea not war    Report

26/06/2009, 13:34 Clair Joined on 23/08/2004 Real Virtual French Person & Moderator - Lot (46) Posts 11,500 Re: Sirloin Steak  Pierre ZFP wrote: I will cut off a piece and salt it as described and compare against the untreated piece then report back... Looking forward to reading your report Do make sure you use gros sel. Clair The mind is its own place, and in itself can make a Heaven of Hell, a Hell of Heaven. Paradise Lost - John Milton    Report

26/06/2009, 13:54 Chancer Joined on 16/07/2006 Picardie, Sussex Posts 4,879 Re: Sirloin Steak My one indulgence is to do a cookery class once a month, my chef loves to shock by adding whole handfulls of sel de guerande as seasoning, the finished dish always tastes equlibre. We did a rolled smoke salmon dish and he brought out of the fridge "one that he had made before" à la Blue Peter, it appeared to be swiming in at least a bottle of olive oil, in fact when we prepared ours we just drizzled the mimimum of oil over and then buried the salmon completely with sel de geurande, the overnight marinading had leeched out all of the excess water (I wonder whether they pump it in, I used to make brine injectors for turkeys), the salmon did not taste in the least salty. I reckon that it will work, please let us know.    Report

26/06/2009, 14:07 Clair Joined on 23/08/2004 Real Virtual French Person & Moderator - Lot (46) Posts 11,500 Re: Sirloin Steak  Nell wrote:  Clair wrote:  Pierre ZFP wrote: Before cooking I would avoid salt as this can make the steak tough. There is a new school of thought on this: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak Have you tried this Clair ???...all that salt urm...... I haven't tried it yet  We're soon getting a new "proper" BBQ and I'll definitely have a go. The salt is not eaten, as it is washed off when you rinse the steak. Clair The mind is its own place, and in itself can make a Heaven of Hell, a Hell of Heaven. Paradise Lost - John Milton    Report

26/06/2009, 14:09 powerdesal Joined on 07/01/2006 Abu Dhabi, UAE (from Sept 2010) Posts 3,221 Re: Sirloin Steak I will also be very interested to know if it works, the theory seems good, I would have tried it now but have no steak handy, I will have to settle for 'blackened salmon' instead Retirement lasted a whole 7 days !    Report

Page 2 of 10 (85 items) < 1 2 3 4 5 > ... Last »

France ForumFrench CultureFrench Food and...Sirloin Steak

(please select) Forums Home |- Search Forums |- Active Topics |- Unanswered Posts User Options |- Sign In |- Join this community |- Forgot Password About This Forum (READ ONLY) |- About This Forum Moving |- Finding/Owning French Property |- Making the Move From Outside the EU |- Long-Term Letting |- Employment Vacancies in France Legal and Finance |- French Legal Issues |- French Finance Building and Renovation |- House Renovations |-- Working with Wood Living |- Earning a Living |- NEW - Money Saving Expat |- Driving in France |- French Education |- People with Disabilities in France |- Pets |- Animal Welfare, Rescue & Protection |- French Satellite TV, French Internet and Telephone |- Health |-- Changes to Healthcare Entitlement, CPAM, CMU and Cartes Vitales |- Swimming Pools in France Owning/Running a Business |- French Artisans |- Gite Owners Forum |- Hotel and Restaurant Owners |- B&B/Chambres d'Hôtes Owners Leisure and Pastimes |- Gardening |- Sport, Leisure and Pastimes |- Shopping |- French Antiques, Arts & Crafts |- Photography in France |- Motorcycling in France |- Books and Literature |- Getting Married in France |- Pregnancy and Birth French Culture |- French Food and Wine |- French Culture |- French Language |-- French Language FAQs and Useful Links |- Wildlife/Nature/Environment |- French History Travelling to/from France |- Travelling to/from France |- Latest Good Value Deals to/from France Holidays |- Holidays General Discussion |- The Complete France Post Bag |- The Lighter Side |- Other Topics |- Forum Technical Support |- Useful Links About France/French Living Regions |- Central (Centre, Limousin, Auvergne) |- North East (Champagne-Ardennes, Lorraine, Alsace) |- North West (Basse-Normandie, Haute-Normandie, Picardie, Nord Pas-de-Calais) |- Paris Ile de France |- South East (Languedoc-Roussillon, Provence Alpes Côte d'Azur) |- South West (Aquitaine, Midi-Pyrénées) |- East (Rhône-Alpes, Bourgogne, Franche-Comté) |- West (Bretagne, Pays de la Loire, Poitou-Charente) |- Corsica and DOM-TOMs