Mentioned that I liked Bond movies and was

[PSRB]

My favourite steakhouse in NY is Sparks. You walk into the place and you feel like you might get whacked at any minute.

Gotti had Castellano killed as he was getting out of his car to have dinner at Sparks. The old boys there will also show you the room where Sinatra always ate his steaks. Signature sirloin medium rare, hash browns and creamed spinach. Good dayz.

Can't believe none of you c*nts like Bond. Bond is ace, and about as non-hippy as you can get, red. Packed with overt sexism and subtle racism.

Wonderful stuff.

I love Bond. Think the first film I saw at the cinema was Octopussy. My mum (God rest her soul) was a huge Connery fan, so seen his Bond films loads of times.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

My favourite steakhouse in NY is Sparks. You walk into the place and you feel like you might get whacked at any minute.

Gotti had Castellano killed as he was getting out of his car to have dinner at Sparks. The old boys there will also show you the room where Sinatra always ate his steaks. Signature sirloin medium rare, hash browns and creamed spinach. Good dayz.

Can't believe none of you c*nts like Bond. Bond is ace, and about as non-hippy as you can get, red. Packed with overt sexism and subtle racism.

Wonderful stuff.

Can the Septics actually cook a decent steak? I thought they had grain fed, not grass fed, moo-moos and given they don't understand cheese over there, I doubt they can make a pwoppa blue cheese sauce. My French mates all say that I make the best Roquefort sauce - though this is because I just put a couple of spoonfuls of cr?me fra?che in the pan and then crumble in a whole block of Societ?, before adding a little more CF at the end, tiny bit by tiny bit, to get exactly the perfect strength and consistency.

But at home we've used St Agur since we'd been together about a year at the turn of the millennium. We had half a block of St Agur left over from a salad so the glw said try that instead of walking to the shop for Roquefort. And when we munched it, she said she preferred it because it was creamier and I agreed so we've used that ever since.

I just wish I could make an au poivre sauce as gakky as cheap French restaurants. I can make one that's relatively chic by flamb?ing the steak then putting it out with cream so you get the flavours and colour. But as I've loved steak au poivre in cheap French restaurants since I was a kid, I want it to taste like that but it doesn't.

What sauces do the Yanks use?

Oh yeah, the glw came up with a new one several months back. I normally cook garlic mushroom for other dishes, but we had some shrooms left over and she wanted to use them up. So I told her how to make them and then she just cooked the steak in the pan that still had the shrooms and the garlic butter {and obv. a tiny drop of olive oil in there to stop the butter burning} in the pan. It was lush.

But the great thing about the blue cheese sauce is that you can use it with green veg to go with the steak.

So what do they do over there? They won't do a steak tartare as well as I do, either.

[Peter]

Can the Septics actually cook a decent steak? I thought they had grain fed, not grass fed, moo-moos and given they don't understand cheese over there, I doubt they can make a pwoppa blue cheese sauce. My French mates all say that I make the best Roquefort sauce - though this is because I just put a couple of spoonfuls of cr?me fra?che in the pan and then crumble in a whole block of Societ?, before adding a little more CF at the end, tiny bit by tiny bit, to get exactly the perfect strength and consistency.

But at home we've used St Agur since we'd been together about a year at the turn of the millennium. We had half a block of St Agur left over from a salad so the glw said try that instead of walking to the shop for Roquefort. And when we munched it, she said she preferred it because it was creamier and I agreed so we've used that ever since.

I just wish I could make an au poivre sauce as gakky as cheap French restaurants. I can make one that's relatively chic by flamb?ing the steak then putting it out with cream so you get the flavours and colour. But as I've loved steak au poivre in cheap French restaurants since I was a kid, I want it to taste like that but it doesn't.

What sauces do the Yanks use?

Oh yeah, the glw came up with a new one several months back. I normally cook garlic mushroom for other dishes, but we had some shrooms left over and she wanted to use them up. So I told her how to make them and then she just cooked the steak in the pan that still had the shrooms and the garlic butter {and obv. a tiny drop of olive oil in there to stop the butter burning} in the pan. It was lush.

But the great thing about the blue cheese sauce is that you can use it with green veg to go with the steak.

So what do they do over there? They won't do a steak tartare as well as I do, either.

In my experience, the general standard of american beef is far better than ours.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

I love Bond. Think the first film I saw at the cinema was Octopussy. My mum (God rest her soul) was a huge Connery fan, so seen his Bond films loads of times.

I said I liked Bond too, WES. I had a signed Roger Moore photo and the Lotus driving up the beach with the fish being dropped out the window was won of my fave ever movie scenes. {Though I don't really watch films.}

Octopussy's great because all the Indians* are shown as highly civilised while in the other Moore films, the Yanks are shown as backward. Commonwealth, cricket playing nations, see?

*Other than the character described in the credits as "thug with yo-yo" who used that giant sword blade disc yo-yo to slice up the ex-tennis player playing James' contact from Indian intelligence.

Thuggees are Kali worshippers who murder travellers - or did until we mostly stamped it out. But that vile Yank Spielberg in the 2nd Indy Jones film portraying all Kali worshippers as like that. Gurkhas worship Kali, ffs. So do I as she's another feminist incarnation of Parvati. I will not be lectured on theology by an American Abrahamic.

Btw, does anyone else prefer Moore to Connery?

[PSRB]

In my experience, the general standard of american beef is far better than ours.

Had a stunning Porterhouse in San Francisco - Osso Steakhouse

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Had a stunning Porterhouse in San Francisco - Osso Steakhouse

Fair play. San Fran was where I first had sushi. Only spent a couple of nights in NY on the way to Haiti. We had sushi in the middle day and the sashimi slices were more like chunks. They were huge. The glw and I thought that seemed wrong - the Yanks want everything massive but that rather defeats the point with Sushi.

Where abouts in SF, btw? First time I was there, we were staying with my gf's mates in Santa Rosa about 2 hrs north on the bus and using the bus to commute in every day. 2nd time there, I was living on Haight St.

But do the Yanks do any sauces for their steaks like the French? I just love French cuisine. When we were spending a lot of time in Toulouse at the start of the century - leaving our truck out there and flying back and forth - I munched magrets de canard pretty much every time we ate out. Everywhere did their own sauces for it, and they were all lush.

In fact, one time I was flying back, after a quick check-in, I had almost an hour before I'd have to go to the gate. I was gonna get a snack but found there was a restaurant upstairs I hadn't been aware of, and they had a magret for about €14. And that had a lovely sauce - I think it might have been fig which I always thought I hated. Th restaurant wasn't a chain, it was just a typical small French restaurant run by a family. Best munch I've ever had at an airport. Because for people like me who like that sort of things, that's the sort of thing we like.

What is a Porterhouse steak, btw? I don't really know Yank cuts. Don't they confuse rump and sirloin? And what do they call a c?te de bouef {beef rib on the bone} over there? I love one of those.

[Peter]

Fair play. San Fran was where I first had sushi. Only spent a couple of nights in NY on the way to Haiti. We had sushi in the middle day and the sashimi slices were more like chunks. They were huge. The glw and I thought that seemed wrong - the Yanks want everything massive but that rather defeats the point with Sushi.

Where abouts in SF, btw? First time I was there, we were staying with my gf's mates in Santa Rosa about 2 hrs north on the bus and using the bus to commute in every day. 2nd time there, I was living on Haight St.

But do the Yanks do any sauces for their steaks like the French? I just love French cuisine. When we were spending a lot of time in Toulouse at the start of the century - leaving our truck out there and flying back and forth - I munched magrets de canard pretty much every time we ate out. Everywhere did their own sauces for it, and they were all lush.

In fact, one time I was flying back, after a quick check-in, I had almost an hour before I'd have to go to the gate. I was gonna get a snack but found there was a restaurant upstairs I hadn't been aware of, and they had a magret for about €14. And that had a lovely sauce - I think it might have been fig which I always thought I hated. Th restaurant wasn't a chain, it was just a typical small French restaurant run by a family. Best munch I've ever had at an airport. Because for people like me who like that sort of things, that's the sort of thing we like.

What is a Porterhouse steak, btw? I don't really know Yank cuts. Don't they confuse rump and sirloin? And what do they call a c?te de bouef {beef rib on the bone} over there? I love one of those.

I kept it simple in New York. A burger and ten pints. Lovely

[WES]

Can the Septics actually cook a decent steak? I thought they had grain fed, not grass fed, moo-moos and given they don't understand cheese over there, I doubt they can make a pwoppa blue cheese sauce. My French mates all say that I make the best Roquefort sauce - though this is because I just put a couple of spoonfuls of cr?me fra?che in the pan and then crumble in a whole block of Societ?, before adding a little more CF at the end, tiny bit by tiny bit, to get exactly the perfect strength and consistency.

But at home we've used St Agur since we'd been together about a year at the turn of the millennium. We had half a block of St Agur left over from a salad so the glw said try that instead of walking to the shop for Roquefort. And when we munched it, she said she preferred it because it was creamier and I agreed so we've used that ever since.

I just wish I could make an au poivre sauce as gakky as cheap French restaurants. I can make one that's relatively chic by flamb?ing the steak then putting it out with cream so you get the flavours and colour. But as I've loved steak au poivre in cheap French restaurants since I was a kid, I want it to taste like that but it doesn't.

What sauces do the Yanks use?

Oh yeah, the glw came up with a new one several months back. I normally cook garlic mushroom for other dishes, but we had some shrooms left over and she wanted to use them up. So I told her how to make them and then she just cooked the steak in the pan that still had the shrooms and the garlic butter {and obv. a tiny drop of olive oil in there to stop the butter burning} in the pan. It was lush.

But the great thing about the blue cheese sauce is that you can use it with green veg to go with the steak.

So what do they do over there? They won't do a steak tartare as well as I do, either.

I've had them all GG, Angus, USDA, Kobe, Wagyu, Tuxeleta etc etc

USDA grain fed is still the best for me, fatty, sweet, unctuous, gorgeous. Took my Frenchie mates to Goodmans in the City for USDA and they couldn't believe how good it was. Next time in Paris they took me to one of the best steak places here, can't remember the name but it was Cyril Lignac place I think. Rubbish. Even they admitted it didn't touch Goodmans.

Mind you, I had a stunning Tuxeleta in San Seb in July.

Great steak needs no sauce, GG. But don't go lightly on the salt. Magical combination, charred steak and sea salt

[7sisters]

My favourite steakhouse in NY is Sparks. You walk into the place and you feel like you might get whacked at any minute.

Gotti had Castellano killed as he was getting out of his car to have dinner at Sparks. The old boys there will also show you the room where Sinatra always ate his steaks. Signature sirloin medium rare, hash browns and creamed spinach. Good dayz.

Can't believe none of you c*nts like Bond. Bond is ace, and about as non-hippy as you can get, red. Packed with overt sexism and subtle racism.

Wonderful stuff.

That reminds me. I had to check out PJ. Clarkes New York diner, after watching Gene Hackman go on about the burgers, while locked in that cell in French Connection 2.
Had a great pic taken outside the place as a kind of trophy.
Both great films.

[WES]

I kept it simple in New York. A burger and ten pints. Lovely

Porterhouse is just a T bone steak taken further down the spine so you get more filet.

Generally always served for 2 or more as they are quite enormous f*ckers.

Cote de Bouef is just ribeye steak served on the bone.

[PSRB]

Porterhouse is just a T bone steak taken further down the spine so you get more filet.

Generally always served for 2 or more as they are quite enormous f*ckers.

Cote de Bouef is just ribeye steak served on the bone.

It was enormous and I'd already had a huge seafood lunch but the daughter of some friends insisted on taking us to dinner as she'd just had a huge rebate off the IRS....wasn't going to say no

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

I kept it simple in New York. A burger and ten pints. Lovely

You'd need ten pints out there. Probably has as much alcohol as one can of Spesh.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

I've had them all GG, Angus, USDA, Kobe, Wagyu, Tuxeleta etc etc

USDA grain fed is still the best for me, fatty, sweet, unctuous, gorgeous. Took my Frenchie mates to Goodmans in the City for USDA and they couldn't believe how good it was. Next time in Paris they took me to one of the best steak places here, can't remember the name but it was Cyril Lignac place I think. Rubbish. Even they admitted it didn't touch Goodmans.

Mind you, I had a stunning Tuxeleta in San Seb in July.

Great steak needs no sauce, GG. But don't go lightly on the salt. Magical combination, charred steak and sea salt

Cheers, WES. Didn't know any of that.

But disagree about the sauces. A bavette has to be l'?chalote, imo.* Likewise, I'd want a pav? au poivre and an entrec?te with blue cheese. And my tartare - I got the recipe from a French guy in their small restaurant on Mare St in Hackney a decade ago called bouchon forchette {geddit?????} - uses tomato, Lea & Perrins and Tabasco, so it's basically a Bloody Mary. Though in the paper the other week, Raymond Blanc had some recipes and his tartare is like mine but with Dijon, not tomato, so I may give that a go next time.

{Oh, as an aside, we didn't have any red wine for the roast beef gravy last week, so I put Dijon, horseradish and thyme from the garden in it and it worked a treat.}

Even just stick buerre maitre d'hotel on top sometimes. I prefer sauces to seasoning, but as I say, that's from cheap French restaurants on camping trips as a kid which I adored, or living in the 5e in the '90s. Even when I'm having top quality fillet.

So you're basically saying that the Yanks don't really go for sauces, which thinking about it, most countries don't. I guess it's more a French thing. As with Magrets when you're down in the SW - every place has it's own fruit based sauce and they're all lush. I don't ask what the sauce is now so it's like a surprise.

Oh, you know my local restaurant on Ile St Louis I always recommend, L'Auberge des deux Ponts? They have a tournedos Rossini - fillet tournedos with foie gras on top. Lush. But one day I want to try the full recipe with shaved black truffle and sauce mad?re.

https://www.yelp.com/biz/l-auberge-des-deux-ponts-paris-3

You should go if you're ever in the area such as visiting Notre Dame. It's literally 60 secs from the bridge at the back of ND that connects the two islands.

*Oh, yeah. The bavette. My late mum had got some in Waitrose when we were living in Hackney and couldn't find it there and gave us a twin pack when we visited cos she knows I love it {as she got us into the French classics on summer hols.} As the glw didn't know what a bavette was, mum just told her it was a cheaper cut of steak. This worried the glw as she assumed this meant it was poor quality meat as opposed to simply a cut that costs less than a fillet or whatever.

Anyway, I made it when we were back home - just the shallots, red wine and beef stock. She was initially dubious but by the end of the meal she was literally licking the sauce clean from the frying pan.

Btw, how do you have your steak cooked? And do you have it differently if you're having a steak in France compared to one in the US? I always have mine blue - which shorter cooking time for the best cuts, or for thinner as opposed to huge, fat steaks.

I guess you'd have less need of a sauce if it's charred with sea salt. But if you've got a fillet done for 30 secs a side, it's more about the texture so you want a lovely sauce to complement it.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Porterhouse is just a T bone steak taken further down the spine so you get more filet.

Generally always served for 2 or more as they are quite enormous f*ckers.

Cote de Bouef is just ribeye steak served on the bone.

Cheers. I always wondered what a Yank rib-eye was. But you could never have a c?te de boeuf for just one. Even the smallest is for a minimum of two.

When I was with my mate in the 4e, got one from the butchers on Rivoli near St Paul and it turned out to be over 2kg so we were eating it for 2-3 days.

We experimented with the different ones we bought and found searing it for maybe 4 mins a side and then just ten mins in the oven was perfect. Charred outside, with a very rare middle, full of flavour but warmed thanks to those ten mins in the oven.

[WES]

Cheers, WES. Didn't know any of that.

But disagree about the sauces. A bavette has to be l'?chalote, imo.* Likewise, I'd want a pav? au poivre and an entrec?te with blue cheese. And my tartare - I got the recipe from a French guy in their small restaurant on Mare St in Hackney a decade ago called bouchon forchette {geddit?????} - uses tomato, Lea & Perrins and Tabasco, so it's basically a Bloody Mary. Though in the paper the other week, Raymond Blanc had some recipes and his tartare is like mine but with Dijon, not tomato, so I may give that a go next time.

{Oh, as an aside, we didn't have any red wine for the roast beef gravy last week, so I put Dijon, horseradish and thyme from the garden in it and it worked a treat.}

Even just stick buerre maitre d'hotel on top sometimes. I prefer sauces to seasoning, but as I say, that's from cheap French restaurants on camping trips as a kid which I adored, or living in the 5e in the '90s. Even when I'm having top quality fillet.

So you're basically saying that the Yanks don't really go for sauces, which thinking about it, most countries don't. I guess it's more a French thing. As with Magrets when you're down in the SW - every place has it's own fruit based sauce and they're all lush. I don't ask what the sauce is now so it's like a surprise.

Oh, you know my local restaurant on Ile St Louis I always recommend, L'Auberge des deux Ponts? They have a tournedos Rossini - fillet tournedos with foie gras on top. Lush. But one day I want to try the full recipe with shaved black truffle and sauce mad?re.

https://www.yelp.com/biz/l-auberge-des-deux-ponts-paris-3

You should go if you're ever in the area such as visiting Notre Dame. It's literally 60 secs from the bridge at the back of ND that connects the two islands.

*Oh, yeah. The bavette. My late mum had got some in Waitrose when we were living in Hackney and couldn't find it there and gave us a twin pack when we visited cos she knows I love it {as she got us into the French classics on summer hols.} As the glw didn't know what a bavette was, mum just told her it was a cheaper cut of steak. This worried the glw as she assumed this meant it was poor quality meat as opposed to simply a cut that costs less than a fillet or whatever.

Anyway, I made it when we were back home - just the shallots, red wine and beef stock. She was initially dubious but by the end of the meal she was literally licking the sauce clean from the frying pan.

Btw, how do you have your steak cooked? And do you have it differently if you're having a steak in France compared to one in the US? I always have mine blue - which shorter cooking time for the best cuts, or for thinner as opposed to huge, fat steaks.

I guess you'd have less need of a sauce if it's charred with sea salt. But if you've got a fillet done for 30 secs a side, it's more about the texture so you want a lovely sauce to complement it.

Always had mine medium rare but as there is no French equivalant I just order it saignant and am done with it.

Sometimes I tell them 'mais pas trop saignant' but it doesn't really seem to make a difference.

Love a good tartare, there's a little brasserie called Le Dome in Villiers that does an excellent one. Key is the mustard/acidity ratio. Oh and the frites have to be superb to offset the tartare, very important.