@joolsd@David_Rudnick fully, besides which the flavour that makes the beef fat delicious does not enjoy being kept at smoke point, highly volatile situation
@David_Rudnick@joolsd direct from frozen you can get a mean sear counter-intuitively - there was a fashion amongst the techno-modernists for flash freezing with liquid nitrogen then deep frying
@Jackson_Boxer https://t.co/sYe6MY49jU Finally made it to Dove, and it was worth the wait. Every single thing we ate was incredible. Bravo Chef for making things that you love and that we love to eat ๐๐ฝโค๏ธ
Deep fried lasagne and prawns draped in lardo. Dove is Chef โฆ@Jackson_Boxerโฉ 's replacement for Orsay. And damned good it is too https://t.co/d5fMyvcVh0
we have enough trim off our incredible aged beef chops to make around 10 of these a day, blackboard special, when they're gone they're gone
from 6pm this evening
dove
๐๏ธ
Gorgonzola Burger
220g double minced mix of 50+ day-aged rib cap, brisket, chuck, suet
lyonnaise of white onions cooked for 6 hours in caramelised butter & champagne
gorgonzola cheese
bun toasted in aged beef fat
grilled wild bream, confit garlic & guindillas
so, typically I've spent far more time in the kitchen getting excited about new things I want to cook, and the task of building a website and booking platform got slightly neglected
https://t.co/LhMpsDXdr4