also, you aint masking the taste of the beef, you are complimenting it... the interior is just nice moist beef and the outside is a fucken flavorsome bit of beef with a nice crust...
I'll just stick with the coffee tonight thanks as i'm looking forward to getting back into those leathers.
I was a butcher for 13 years from leaving school - my dad owned a catering butchers. All the best cuts would rocket in value if a TV chef used them; rib of beef; pork belly; chicken thighs...the tastiest stuff. What used to piss me off was when a chef would use a cut for the wrong dish. Anton Mossiman making Lancashire Hotpot saying "buy the best chops you can, loin chops if possible"...no, you dick, that's like saying instead of using minced beef for your cottage pie, throw a fillet steak in and cover it with mash.
true dat for sure.. even if you are a flash fucker, the good cuts dont often lend themselves to a stew or a pie...
Right on, eat white bread with nowt fucked about with, eat white bread and don't be a puff Can't remember who said it now, Harry Enfield maybe
I prefer the mince ones. cold. proper crusty rim. brown sauce. last nights curry can be really good too.