Kind of a crazy Wellington recipe. I think traditionally, it's just the duxelles and pate between the beef and pastry.

I'm going to have to try this one. It probably won't be as fun without Ramsay standing behind me calling me a farking donkey, but I can make do, I think.

Beef, medium funk.

No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

And if I wanted to eat meat in a pastry, I'll just go get a corn dog.

"Hot pan... olive oil... seal"?

Dope.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Why don't you just eat a shoe, and leave the steaks for those of us who know what they are doing?

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I was going to chastise you for being so obvious and right there you went and caught one. Nicely done.

saintwrathchild: Beef, medium funk.

Good lord! that rocks my socks...

Vodka Zombie: Kind of a crazy Wellington recipe. I think traditionally, it's just the duxelles and pate between the beef and pastry.

This is exactly what I thought, too. Not only because that is what I always thought, but also because this is my wife's favorite dish of all time and she yelled at the TV about it, too.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Either maximum trolling, or my wife...

Manfred J. Hattan: I was going to chastise you for being so obvious and right there you went and caught one. Nicely Well done.

ftfy
;-)

its kinda the same thing right?

Let's see.....

Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella

Yum.

Where's Farkdo: Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella

You realize you cook it all before eating it right?

Does someone want to tell the cameraman to back the fark up for two seconds? The film is actually rolling in that thing

Never attempted to make a Wellington, but I have tried this pork loin recipe from the F Word. ^&#$ing amazing

Bathia_Mapes: Most e-coli comes from ground beef, not solid pieces of meat.

Plus, he seared the outside of the meat, raising it to at least 310 degrees Fahrenheit, double the 165 degrees for 5 seconds needed to kill 99.9999% of any E.coli. Anything on that surface, by definition, is dead.
And the inside? It's uncut, and therefore is sterile.

downstairs: Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

Fresh raw tenderloin tastes delicious. I like it better than raw ahi tuna. I also trust the butcher I go to, so there's that.

Looks like cooking threads have the most successful trolls of all!

No wonder there isn't a food tab, the politics tab doesn't want the competition.

I make sure my Sizzler's steaks are covered in ketchup.

/LOL
//runsaway

Where's Farkdo: Let's see.....

Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella



Lets see....

Raw Beef - Only the outside of the beef would have any kind of contamination. He seared the outside, effectively killing anything that could have been on it. Ground beef has all the meat that was on the outside spread through its entirety. That is why it isn't recommended to eat
Mushrooms - If you are allergic, sure. Those mushrooms are not poisonous. If you're allergic, you would know not to order things with mushrooms in them.

Raw Egg - It gets cooked. No salmonella if it is cooked.

You sir, are an idiot.

Ah, the pseudo-science spouted by many cooks. Searing meat does not "seal" it, in fact searing may lead to more moisture loss. Searing however does improve flavor.

In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.


If it was raw, Gordon Ramsey would let you know.

HairBolus: In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Nah, it's still pretty soggy. That said, since he's cooking the meat rare, it's not going to lose a ton of liquid. What he also doesn't show you is that he let it rest for 10 minutes, so the juices would have redistributed and congealed a bit, which would also hopefully help the crust.

Geeves00: That is why it isn't recommended to eat burgers cooked less than Meduim / Medium-Well

/ftfm

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

DIAF!

Must be a troll.

hamiltonjdavid: Why's he all self important about using English mustard over Dijon but then he goes and uses Italian ham on his oh so British dish?

The self importance of that cracked me up. "You're not gonna go using dijon on that.' Right, we'll use dijon on the hundreds of edible dishes the French have come up with and save English mustard for this, and the other hundreds of lousy English dishes.

Geeves00: Never attempted to make a Wellington, but I have tried this pork loin recipe from the F Word. ^&#$ing amazing

Holy shiat does that look good. And the string in the pot trick? Genius.

Came for "Get out, you farking donkey!" -- leaving dissatisfied.

rudemix: hamiltonjdavid: Why's he all self important about using English mustard over Dijon but then he goes and uses Italian ham on his oh so British dish?

The self importance of that cracked me up. "You're not gonna go using dijon on that.' Right, we'll use dijon on the hundreds of edible dishes the French have come up with and save English mustard for this, and the other hundreds of lousy English dishes.

Because the Brits don't hate the Italians as much as the French. If you know Gordon though he is a huge French cuisine lover, he did after all study in Paris.

You donkey!

I can no longer watch Ramsay with out thinking about:
This Mitchell and Webb skit.

HairBolus: Ah, the pseudo-science spouted by many cooks. Searing meat does not "seal" it, in fact searing may lead to more moisture loss. Searing however does improve flavor.

In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Yeah, came for stoopid "seal."

It's all about the maillard process.

mmmmmmmmmmmmmmmmmmm

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I know this has to be a troll or you're from Korea. Man, the steaks really suck here. I have to order it raw just to get medium rare.

downstairs: Where's Farkdo: Raw beef....e-coli

Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

If you'd get sick from raw steak, it was probably bad to begin with, and would have made you sick at any temperature below medium.

These days I prefer my beef raw. I first tried it in Japan. I figured they've been doing it for years so they know what they're doing. Absolutely delicious. There are loads of places here in Korea that specialize in it. If I'm back in the US in a steakhouse I'll usually order it rare.