aris wrote:If it were that easy, everyone would be famous for their roast beef. Surely someone has a more detailed recipe and technique?
I said I'd find Mosimann's quote for you. Here it is:
It is in the poultry, meat and game recipes that the essential 'plainness' of British cooking is more evident, and more sensible. With such fine quality produce, elaboration would be a mistake.
To the British, a good meat tends tobe considered not as an ingredient for a dish but as something to be appreciated for itself and to be cooked to its own peak of perfection.
Steve W
