You may have heard us throwing around the words “whole beast butchers” when describing what we do at FFMM. So what does that mean exactly?
Viewing entries tagged
steak
I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.
Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
Steak is delicious. Salad is healthy. Now… if only we could make something that's delicious and tasty. WAIT! WE HAVE AN IDEA!
This is just an interpretation of Ottolenghi's dish. I’m not trying to make it better. I’m just trying to make it mine.
This week’s recipe isn’t so much a recipe, as it is a suggestion. A really strong suggestion. And the suggestion is to make sure you add some thick-cut rump steaks to your bag, next time you find yourself at FFMM, wondering what to cook.
Next time you couldn't be bothered to cook...don't. Recipe for flatiron crudo with parsley, fennel and sorrel flowers in the bio. Super easy, super tasty, super pretty.
Last weekend saw us hosting a very successful ramen/pork workshop. Using a handsaw, a bunch of knives, a mallet, a cleaver and some good, old-fashioned elbow grease, we broke down a side of pork.
By now you'll know that we talk (a lot) about dry-aging our beef over here. We thought it might be a good idea to explain that a bit better.