T-Bone with Corn

Dandarigan Organic T-bone steak cooked in duck fat to medium rare and served with a sprinkle of cracked pepper. Had with steamed corn on the cob with butter and sea salt.

BTW: *now* my camera works. No doubt paralysed by shyness in the awesome presence of Peter Garret. Got a signed poster though. Woohoo! Thanks to Young Labor for hosting. I snuck in with a line on opportunity, bit of Grecian 2000 and some haemmerhoid cream for the eyes. Finger food though, had me pining for carrot sticks and french onion dip.

Tags: ,

15 comments

  1. Robert’s avatar

    Mmm… French onion dip…

  2. Anthony’s avatar

    Mmmmorticia – that’s French!

  3. Anonymous’s avatar

    I think any food product cooked in duck fat tastes fantastic, don’t ask why, it just does.

    BTW, will you be coming to the Meetup tonight?

    David

  4. Anthony’s avatar

    Especially duck, I think it’s because it’s fat which has more interesting flavour charactersitics than butter and it may, guessing here, have a higher smoking temperature which means you can get the griddle nice n’ hot.

    Even though gathering in a non-alcoholic venue sounds very tempting for me this dry month, unless my class finishes mysteriously early, I might have to give it a miss. If you’re going please send my regards.

    Hey went to that Korean Restaurant you recommended, good call, but would do better with a bigger crowd and mmmmmmm booze.

  5. Santos’s avatar

    |I think any food product cooked in duck fat tastes fantastic
    |Especially duck

    er, i would imagine so

  6. Anthony’s avatar

    pleeeeeeeeeeease don’t make me have to use emoticons, pleeeeeeease

  7. Santos’s avatar

    i was expecting hand gestures

  8. Santos’s avatar

    iii caant stoppp laaaauggggghinggggg

  9. Anonymous’s avatar

    I went with a large group of 10 people, so sharing all the food was a very interesting exercise. I was a little annoyed about having to go out and buy some beer from the Lake Street bottleshop, otherwise I’d have been quite happy with green tea or shoju (sp?).

    Was a good night last night, I think the dolls missed you mate.

    David
    staypuff.net

  10. Anthony’s avatar

    Santos
    [Discovery channel moment] The Japanese have no seriously offensive hand gestures, which made negotiating a bike thorugh Tokyo somewhat frustrating.
    David,
    Yes Shochu, there’s a Korean one with a bullfrog on the front which is kind of nice. But the top part of the restaurant looked like it could cater for racousness.
    Yeah sorry I couldn’t make it, what can I say, I’m a big hit with the dolls -especially 30cm Scandanavian one.

  11. Anonymous’s avatar

    How do you get duck fat? Do you have to buy a piece of duck or does it come prepackaged somehow?

    Sorry if this sounds ignorant.

  12. AnthonyJ’s avatar

    After getting used to the permutations of platos combinados in Spain, I find a steak looks naked without half a roast chicken (or a few sardines) on the same plate.
    You can sometimes get jars or tins of duck fat (also goose fat) at delis. But it is more fun to roast a duck and collect the fat. You may also eat the duck.

  13. Anthony’s avatar

    Anthony J
    It was lunch. Ducks are great fatty things which makes me wonder how hard their lives can be. You may also get down from a duck and without the need of a ladder.

    Anon.
    Good question and Anthony J is very right. I’m getting through a jar of Castaing Graisse de Canard and it’s the first one, so duck fat is new to me. It came about as a result of making Cassoulet de Castelnaudary. The nutritional info still makes me laugh.

  14. AnthonyJ’s avatar

    I can’t believe I missed that cassoulet post! I have had many fond experiences making and eating that dish, and yet I still fit through the average sized doorway.
    There is a French charcutier on Lygon St who makes very good confits de canard. I recommend stocking up on a few when you’re here.

  15. Anthony’s avatar

    Tsk, it was one of my better efforts, did you check out the flow chart?Melbourne is looking better by the day.

Comments are now closed.