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.

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  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?


  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.


  10. Anthony’s avatar

    [Discovery channel moment] The Japanese have no seriously offensive hand gestures, which made negotiating a bike thorugh Tokyo somewhat frustrating.
    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.

    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.

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