tag:blogger.com,1999:blog-18071407.post1611821733658961587..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Côte de bœuf au barbecueKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-36698284243136780932014-03-14T18:32:47.296+01:002014-03-14T18:32:47.296+01:00Mr. Pete, LOL.Mr. Pete, LOL.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-29896660669320995522014-03-14T18:27:56.372+01:002014-03-14T18:27:56.372+01:00Sirloin is like faux-filet, I think, Judy.Sirloin is like faux-filet, I think, Judy.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-72707346211805022892014-03-14T18:12:09.894+01:002014-03-14T18:12:09.894+01:00
You all know my opinion......hehe<br />You all know my opinion......heheH.Peterhttps://www.blogger.com/profile/07985020213976356036noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10332806437976106182014-03-14T17:25:41.100+01:002014-03-14T17:25:41.100+01:00Oooooh, I love a good grilled sirloin :) We like ...Oooooh, I love a good grilled sirloin :) We like ours to be about 1-1/2 inches thick, and then we cook it pretty much like you did this one. Medium rare, sizzled on the outside, juicy, yummmm :)<br /><br />What French cut is similar to a sirloin, Ken?Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49484252189334386722014-03-14T17:11:36.587+01:002014-03-14T17:11:36.587+01:00Tim, I don't really know what Bovril is. It mu...Tim, I don't really know what Bovril is. It must be some kind of beef extract, like Viandox. I don't think we have Bovril in France or in the U.S.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34937264833960343512014-03-14T17:04:33.559+01:002014-03-14T17:04:33.559+01:00Bob, maybe it's entrecôte when the bone is tak...Bob, maybe it's <i>entrecôte</i> when the bone is taken out and <i>côte de bœuf</i> when the rib bone is left in -- in France. But yes, ribeye, or delmonico. He one we had really was 2" thick before I pounded it. I remember how good the steak we ate at your house in May 2012 was.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44581492693987043492014-03-14T14:55:24.899+01:002014-03-14T14:55:24.899+01:00Not sure if I'm right, but that piece of meat ...Not sure if I'm right, but that piece of meat looks very much like what we call a ribeye steak in the U.S. They rarely come 2 inches thick, however.Bob Fhttps://www.blogger.com/profile/13691894542904701565noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85856831396945992432014-03-14T14:14:28.986+01:002014-03-14T14:14:28.986+01:00that looks beautiful. i need a cow. that looks beautiful. i need a cow. Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52505432806446843342014-03-14T13:47:48.504+01:002014-03-14T13:47:48.504+01:00i like the taste of French beef so much better tha...i like the taste of French beef so much better than ours in the US....and that steak looks perfectmelindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33551794680220922122014-03-14T13:02:15.779+01:002014-03-14T13:02:15.779+01:00It looks delicious Ken!It looks delicious Ken!Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15493880139716727092014-03-14T12:30:59.065+01:002014-03-14T12:30:59.065+01:00Ken, the cuts are different for steaks fromm the E...Ken, the cuts are different for steaks fromm the English cuts...<br />the nearest to an English style, across the grain cut of steak is "bas côté"... <br />otherwise they are all "long grain" cuts....<br />and that seems tougher to a lot of people...<br />but, personally, the meat that is race "Viande" is better than most UK beef.<br />And it has been hung correctly...<br />as well as being nice and dark.<br />The meat marked rave "Lait" or "Laitier" [depending on store] is as tough as old boots and is perfect for a very long slow-cooked meat dish....<br />In Intermarché the type is clearly marked on the label...<br />albeit in 4 point type or smaller!!<br />Your hunk has triggered olfactory memory...<br />so I'll have a Bovril sandwich!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22791808728851275022014-03-14T12:30:33.531+01:002014-03-14T12:30:33.531+01:00We can now buy beef that is
specifically labeled &...We can now buy beef that is<br />specifically labeled "grass<br />fed." It's from Minnesota, but<br />I think some Texas ranchers<br />are now doing the same. People<br />are clamoring for pasteured food<br />including dairy products and<br />poultry, eggs. Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57356824377861869762014-03-14T09:50:06.703+01:002014-03-14T09:50:06.703+01:00beef with hormones is not forbidden only in France...beef with hormones is not forbidden only in France but in all EU countries too.Anonymoushttps://www.blogger.com/profile/05732906872139219420noreply@blogger.com