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Old 11-20-2017, 10:52 PM
Formerly YB-2 Formerly YB-2 is online now
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Default French Steaks

Thought some might find this article interesting. We are headed to Paris for a week and will give one (or more) a try (though I'm really a fan of chicken w/sauces, pates and moules frites of various sorts). My grandson is a beefophile, so am sure he will try 3 or 4 and I'll sneak a taste.

http://partners.nytimes.com/library/...nch-steak.html
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Old 11-22-2017, 11:18 AM
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Glenn-

We love Paris! Have a great time. Which district are you staying in?
One of our most favorite restaurants is Le Reminet near Notre Dame.
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Last edited by John Jordan; 11-22-2017 at 11:18 AM. Reason: proof read
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Old 11-22-2017, 03:16 PM
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Quote:
Originally Posted by Formerly YB-2 View Post
Thought some might find this article interesting. We are headed to Paris for a week and will give one (or more) a try (though I'm really a fan of chicken w/sauces, pates and moules frites of various sorts). My grandson is a beefophile, so am sure he will try 3 or 4 and I'll sneak a taste.

http://partners.nytimes.com/library/...nch-steak.html
In the NYT article, they talk about hanger steak (diaphragm). If you want the absolute, unquestionably BEST succulent juicy hanger steak you ever had, you must cook it sous vide to 130-135 degrees F (your choice for rare to medium rare) for about two hours, then grilled over a super hot pre-heated sear burner for no more than 45 seconds on each side. There are several good seasoning recipes for it on the internet. Be prepared for an orgasm in your mouth.
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Old 10-29-2018, 04:33 AM
Mille162 Mille162 is online now
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Quote:
Originally Posted by Formerly YB-2 View Post
Thought some might find this article interesting. We are headed to Paris for a week and will give one (or more) a try (though I'm really a fan of chicken w/sauces, pates and moules frites of various sorts). My grandson is a beefophile, so am sure he will try 3 or 4 and I'll sneak a taste.



http://partners.nytimes.com/library/...nch-steak.html


The Les Halles steak frites has nursed many a hangover for me, was very disappointed when it closed.

To make at home, a big and well pre-heated cast iron pan is key. I also like to take the tougher cut of the diapragm, the skirt steak, and cook similar. No sauce needed, I slice it into very thin strips and make tacos with it.
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Old 10-29-2018, 08:34 PM
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Sounds good. Skillet steak is highly under-rated. Same with fish of various ilks. Once you're happy with your technique (lots of butter & herbs) then it is tough to beat.

We did enjoy a couple of meals with the grandkids in the La Petite Périgourdine in the 5th. Hard to believe it will be a year this Thxgvg.

Ah, well. Moules frites for lunch tomorrow. Monk's Cafe on 16th. All ready thinking about which Belgium beer (Bart........ any help?).
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Old 10-29-2018, 09:02 PM
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You need to try a few Chouffe Soleil's!
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Old 10-30-2018, 06:24 AM
Mille162 Mille162 is online now
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Quote:
Originally Posted by Formerly YB-2 View Post
Sounds good. Skillet steak is highly under-rated. Same with fish of various ilks. Once you're happy with your technique (lots of butter & herbs) then it is tough to beat.

We did enjoy a couple of meals with the grandkids in the La Petite Périgourdine in the 5th. Hard to believe it will be a year this Thxgvg.

Ah, well. Moules frites for lunch tomorrow. Monk's Cafe on 16th. All ready thinking about which Belgium beer (Bart........ any help?).


I’m in Philly too, damn, always forget about Monk’s and end getting my french fix at Parc! Will def be heading over there soon for the same
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Old 10-30-2018, 04:01 PM
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Our meeting ran so long that we did not get a chance to head down to Monk's. Another meeting on 11/9 and we'll try again. Gives me some time to figure out the extensive beer list.
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