beefeater have rump, rib-eye, sirloin, fillet, or t-bone?
i can get it with a tarragon bernaise

are we all agreed on medium-rare?
( Reginald Donkeyfuck, Thu 10 Oct 2013, 11:27, 4 replies, latest was 12 years ago)

What's the vegetarian option?

( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 11:27, Reply)

To fuck off, usually

(localboy purveyor of pisspoor puns, Thu 10 Oct 2013, 11:28, Reply)

Fuck a horse?

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:29, Reply)

risotto, lingweenie or quiche

( Reginald Donkeyfuck, Thu 10 Oct 2013, 11:30, Reply)

goats cheese salad and everyone pointing and laughing at you

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:32, Reply)

in my experience
EVERYONE is always jealous of the vegetarian option.
( rachelswipe with a fork, Thu 10 Oct 2013, 11:34, Reply)

your dining partners are clearly spastics

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:35, Reply)

Never in the field of human endeavour have you ever been so right

( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:36, Reply)

NO PIZZA CHAT

( rachelswipe with a fork, Thu 10 Oct 2013, 11:40, Reply)

This is the most gigantic lie on the entire internet.

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:37, Reply)

it really isn't!
every time you go to a wedding or ball or something, people end up prodding their overdone bit of lamb or beef around their plates and enviously eyeing up the luscious veggie option.

"hmmmm, what have YOU got?" is how it starts...
( rachelswipe with a fork, Thu 10 Oct 2013, 11:40, Reply)

It's even worse if it's a buffet
The veggie stuff is gone in seconds
( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 11:41, Reply)

YES!!
sandwiches too. the meat eating cunts always divebomb the vegetarian ones and cram them into their gaping ignorant maws.
( rachelswipe with a fork, Thu 10 Oct 2013, 11:54, Reply)

Seriously, I don't know who the fuck you guys hang around with
but that's never once occured at any buffet/sandwich lunch I have been to in my entire life.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:00, Reply)

the thing is, if each meat eater takes just one veggie sandwich
the entire platter goes
( rachelswipe with a fork, Thu 10 Oct 2013, 12:04, Reply)

never seen it happen.
scouts honour.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:07, Reply)

that's because you work in scotland
where people fight over haggis
( rachelswipe with a fork, Thu 10 Oct 2013, 12:08, Reply)

I worked in London for 12 years
it never happened there. I've never seen in happen in my time in San Francisco either, and that's about as fucking hippy tofu wank as you can get in a geographical location.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:16, Reply)

oh, it's ANOTHER goats cheese tart, great

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:42, Reply)

I fucking hate goat's cheese tarts.

( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 11:42, Reply)

mmmmmmmmmmmm

( rachelswipe with a fork, Thu 10 Oct 2013, 11:55, Reply)

You said 'everyone is always jealous'.
I'm sorry but when I am in Needoos nomming away on dry meat and chops there's no fucking way on earth I'm jealous of someone not nomming away on dry meat and chops.
( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:43, Reply)

A few omnivorous people I know tend to choose something vegetarian when having Indian food.

( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 11:46, Reply)

I do that myself.
They're called 'side dishes'. You should chek them out!
( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:47, Reply)

Those aubergine thingies were nice
Not beckyjizzboxes
( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:49, Reply)

It's all good stuff innit

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 12:05, Reply)

semi spastics

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:48, Reply)

says the baby pumpkin fetishist!

( rachelswipe with a fork, Thu 10 Oct 2013, 11:58, Reply)

I fucking love that stuff

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 12:05, Reply)

i am resting my case here, m'lud

( rachelswipe with a fork, Thu 10 Oct 2013, 12:07, Reply)

Either you end up sat on tables with the worst people in humanity
or else they are all awful liars trying to make you feel better about your feeble cuisine.

HTH xx
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:59, Reply)

meat is dreadful stuff

( rachelswipe with a fork, Thu 10 Oct 2013, 11:59, Reply)

yet you eat goat's cheese
which positively fucking mings of goat.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:00, Reply)

baked melty warm tangy goats cheese is a thing of beauty

( rachelswipe with a fork, Thu 10 Oct 2013, 12:02, Reply)

Cheese should only really come out of a cow
I've had one, maybe two, sheep's cheeses that were tolerable.
( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 12:04, Reply)

what about buffalo mozzarella?

( rachelswipe with a fork, Thu 10 Oct 2013, 12:04, Reply)

it's a cow.

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:05, Reply)

apparently not
Buffalo milk has roughly twice the fat of cow milk, which makes it decadently creamy and flavorful. The good stuff is almost unrealistically soft — it seems like the reason the word “mouthfeel” was invented — with a depth of flavor that makes even the freshest hand-pulled artisanal cow-milk mozzarella taste like glorified string cheese. Buffalo mozzarella is the apotheosis of dairy: the golden mean between yogurt and custard and cottage cheese and heavy cream and ricotta. It lives (along with clouds and mercury and lava and photons and quicksand) on the mystical border between solid and liquid. Descriptions of it tend toward poetry. “When cut,” the cheesemonger Steven Jenkins has written, “it will weep its own whey with a sweet, beckoning, lactic aroma.”
( rachelswipe with a fork, Thu 10 Oct 2013, 12:07, Reply)

It's a cow.
Family: Bovidae
Subfamily: Bovinae
Tribe: Bovini

It's a fucking cow. Different breeds of cow have different fat content in their milk. It's still cow milk, sweetie.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:10, Reply)

isn't that like saying a scotsman is an englishman?
i'd like to see you do that in glasgow...
( rachelswipe with a fork, Thu 10 Oct 2013, 12:11, Reply)

Er, no.
not at all like that in any way.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:12, Reply)

i would also like to see you trying to explain to a big, exotic buffalo
that he's just a cow
( rachelswipe with a fork, Thu 10 Oct 2013, 12:16, Reply)

buffalo milk comes from Asiatic water buffalo.
"big fucking hairy buffalo" are bison and "scary buffalo" are African Cape Buffalo.

Water Buffalo are about as dangeous as my office chair. Unless one sits on you.

That, and they don't speak English, so either way I reckon I'd be OK.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:20, Reply)

i'd pay good money to watch!

( rachelswipe with a fork, Thu 10 Oct 2013, 12:27, Reply)

how much?
I can always do with a bit of consultancy income.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 12:28, Reply)

£1 an hour and all the buffalo mozzarella you can eat?
fresh from the source??
( rachelswipe with a fork, Thu 10 Oct 2013, 12:34, Reply)

Soz, I don't get out of bed for less than *counts on fingers* about £40/h or sutin

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 13:45, Reply)

I think it's more like saying a Scotcher is British
Although I seem to remember McDozer trying to deny his Britishness once
( tangledupinblue hairy badge with moving eyes, Thu 10 Oct 2013, 12:13, Reply)

There's no such thing.
Buffala is the female in Italian - if your cheese is made from a buffalo, that ain't milk, brah. High source of protein though.
( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 12:05, Reply)

I have never... EVER.

( GeordieJay Bummers are deaf, Thu 10 Oct 2013, 12:00, Reply)

Hunger, depression and ultimately suicide after a lifetime of loneliness

( drimble he'd been white, he'd been black, Thu 10 Oct 2013, 11:33, Reply)

rib eye ought to be medium, or the fat won't melt, leaving you with a tough eye of fat.

( Windy Pig I'm naturally quite suspicious about the moon., Thu 10 Oct 2013, 11:27, Reply)

Whilst I can see the value of this approach
cooking any steak anything more than rare is the work of a cad, a charlatan and a lifter of young gentlemen's shirts.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:42, Reply)

rib eye needs a bit more cooking, the ginger murderer is correct

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:43, Reply)

Yep
That's why I cook it rare instead of blue.

medium is for screaming berties.

Edit - if you let the steak rest out of the fridge for a few hours I tend to find rare is enough to melt the fat in a ribeye.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:47, Reply)

tggi^

( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:50, Reply)

I favour str8 up rare if the quality is good enough.
Fuck tarragon right up the wee-hole. Chimichurri or just some garlicky rosemary-y butter for me.
( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:29, Reply)

ah, they do have a herby chimichurri

( Reginald Donkeyfuck, Thu 10 Oct 2013, 11:31, Reply)

There you go, lad. That's the best.

( Monty Boyce, My cheese game is strong, Thu 10 Oct 2013, 11:31, Reply)

cheers mince

( Reginald Donkeyfuck, Thu 10 Oct 2013, 11:37, Reply)

surely tarragon bernaise is hollandaise?

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:31, Reply)

Its not even Dutch!

( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:37, Reply)

LTI again

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:41, Reply)

Two in one day
Jeff territory!
( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:52, Reply)

nah, tarragon hollandaise is bernaise
the use of tarragon here is a tautology. A bit like a "pepper au poivre sauce"
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:47, Reply)