Cooking with Raikiri; Rare Fillet Steak & Freshly Made Bread

Over cooked for me, but looks well presented and well cooked! Delicious! :) Nice pics too. :) Despite not liking anything more than still living, I'd eat that and bloody well enjoy it! :) (My expression is that a good vet could bring it back to life! ;)).

I've always put my steaks in the oven for a minute or two after cooking as the meat needs to rest for a bit and the heat of the oven is less intense than that of a frying pan.
 
tom_nieto said:
Ridiculous T-bone for my dinner tonight, it's my birthday! I'm going to try putting it in the over after I've sealed it... something I've not tried before. Going to have sweet potato mash or wedges, red onion, wine and garlic mushrooms and some charred red pepper on the side. Also a 2005 Margaux. Mmmmmm!
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Happy Birthday mate!

I would be cooking steak, but I don't know how to order it from the butchers. I actually don't know which part of the animal the steak comes from! The butchers just seem to have huge slabs of meat, so I don't know if it's ok just to ask them to cut a steak-shaped lump out of one?!
 
Very nicely done Sir! Cooked to perfection :) (although my stomach doesn't always agree with it being done like that!)

I have to agree with the chap who mentioned M&S ketchup, it is v nice! I wouldn't use it on a fillet steak though.
 
Efour2 said:
im a novice, i know what a lens is but the ones that come with it is no good ? or not zoomy enough, or you dont even get one with it ?
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The kit lens would work, my salad pics are all shot on a 50mm which the kit lens covers.

Robbie G said:
If only you were so particular about your use of dof :p
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I am, I like it thin :p
 
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