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[Andy B]

.....


No good for you

Neither is a lot of nice food/drink if consumed in quantity 

[05omegav6]

.....


No good for you

Neither is a lot of nice food/drink if consumed in quantity 

Custard for example

[omegod]

Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis 

I know I'm a tight arse but it's a principle thing

[Sir Tigger KC]

Nice! 

[Andy B]

..... but it's a principle thing

agreed 

[TheBoy]

Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis 

I know I'm a tight arse but it's a principle thing

Fairy snuff. Warranty was with manufacturer. Its sorted, anyway

[F1 9LFG]

''well done'' mate 

[Sir Tigger KC]

This reminds me that I have a broken Leatherman somewhere and they come with a lifetime guarantee also! I've been meaning to send it back to them for ages! 

[scimmy_man]

I order steak, "cooked please" if they question it, I say no blood.

on the ratchet front, most warrantys dont cover the ratchet as they can easily be overpowered.

[mrgreen]

Steak is at its most tender when it is cooked medium rare to medium, which is how a chef will cook it by default.

I used to have a lot of fun in France where my ex-wife liked her steak well done as a French chef's idea of well done with another 10 seconds cooking each side, when she would send it back was not my ex-wifes. After 3 or 4 attempts she would give up and just eat round the outside, so I always ended up with another half a steak. 

On one of my trips to the US, one restaurant I went to had marinated raw beef as a starter, very nice it was too. 

As I like my meat dead, I struggle with this modern, stupid idea of undercooking meat.  Pubs that are trying to be resturants are the worse offenders. You can even order it "I want it burnt to a crisp" and it will come out bleeding, just because the "chef" (an undertrained cook) thinks its trendy. Each to their own, we all like things done differently, I just get frustrated at this relatively recent trend of rarer food = more upmarket/exclusive, moreso when it means that I have to say that I want my steak so badly burnt, that they'll need the fire brigade. Then still end up sending it back to be cooked properly.

If I was cynical, I'd say it was due to piss-poor quality steak, so it needs to be rarer to stop it being like old leather. Hence why I said that even when properly cooked, it was still melt-in-mouth tender

As for the French, they can't cook steak. Learnt that one early one, yet always seem to try it every year "just one more time". Actually, that said, the French can't really cook much

  the french can't cook! that's not bad considering French cooking is the basis of European cooking, as for bad quality beef if it's tough it's tough no matter how you cook it, i'm geussing you are in the minority here with well done meat although there is an arrogance among chefs that won't cook to the taste of a paying customer which is crap, a well done steak should still not be dried out but the blood should run clear like on a roast joint if you cook that too long as well!!!, as you may geuss i like my stuff pink!! as for Blue you can keep that i don't like the texture...........anyway back to that ratchet

[bigegg]

How do I like my steak?

Often.

What do I want on it?

Another steak. Only bigger.

My mum fed me steak to chew on when i was teething 
Now it's much more a psychological comfort thing than the taste.

[Rods2]

Wipe its' @rse and walk it through the kitchen.

Yeah, for poor quality meat, I agree. And French steak.

But given a choice with a nice lump of cow, cooked please

You can get decent steak in France and I have had many very good meals. What you normally see on the menu is 'bifteck', which is our equivalent of frying steak and is usually horse meat. It is cheap and is normally as tender as shoe leather. 

Try the following:

entrecôte is rib steak
rumsteak is rump steak
filet de boeuf is fillet steak

and my favourite:
steak au poivre which is peppered steak.

How many times you say 'bien cuit' for those that like it 'well done' it never is in France, where as the home of 'haute cuisine' they quite rightly know it ruins it. 

[Entwood]

Ahhh ...... drool ......

"Entrecote bleu s'il vous plait"

 

[Elite Pete]

Not sure how this turned into a meat thread but had a result of sorts, Costco didn't want to play ball as I bought the kit 8 yrs ago , However a lifetime guarantee was stated!, cue me emailing crescent in the USA yesterday and I received an email this morning from their UK office and a new ratchet is winging it's way to me gratis  

I know I'm a tight arse but it's a principle thing

Thats one thing the yanks do well, customer service. Oh I forgot listening in on other peoples phone calls as well