Oh, btw, I got that Ribeye today whilst I was near a posh butchers, 13 ounces of perfect steak.
I also got a beef tomarto, a portabellow mushroom and some aspagous. And some potatos that i'll boil and then fry to make sautay potatoes.

Whatcha reckon though, blue cheese sauce or bernaise? I ain't had bernaise sauce before.
( G/PP 💩💩💩💩💩&#128, Thu 17 Apr 2014, 15:45, 2 replies, latest was 11 years ago)

bernaise deffo
it can go wrong though, so treat it gently
( Naked Ape call me Caitlyn, Thu 17 Apr 2014, 15:46, Reply)

I saw James Martin cook some last week, it looked good. I'm not sure what tarragon tastes like off-hand.
I'll pick myself up a mini food processor for it.
( G/PP 💩💩💩💩💩&#128, Thu 17 Apr 2014, 15:48, Reply)

aniseed

( d.r._and_quinch when will you be famous?, Thu 17 Apr 2014, 15:50, Reply)

aromatic basil/oregano?

(Set your faces to Stunned Bigly, Thu 17 Apr 2014, 15:51, Reply)

Cool, I know it wouldn't be the same, but could I make it with Dill?
I fucking love Dill.
( G/PP 💩💩💩💩💩&#128, Thu 17 Apr 2014, 15:53, Reply)

You COULD. I wouldn't.

(Set your faces to Stunned Bigly, Thu 17 Apr 2014, 15:53, Reply)

Cool, i'll make it how it's supposed to be for first time, save the Customisation 'till when I've got it right.

( G/PP 💩💩💩💩💩&#128, Thu 17 Apr 2014, 16:02, Reply)

What Ape says.
Warm it slowly and gently though or you'll kill it.
(Set your faces to Stunned Bigly, Thu 17 Apr 2014, 15:48, Reply)

same if you make fresh.

(Set your faces to Stunned Bigly, Thu 17 Apr 2014, 15:48, Reply)

Cool.
I worked out how to make Turkish Rice over the weekend, that was fucking lush.
( G/PP 💩💩💩💩💩&#128, Thu 17 Apr 2014, 15:50, Reply)