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Article: Food: It's all a question of breeding Low-fat fads and BSE nearly knocked steak and chips off the menu. But, thanks to pioneering chefs, this hearty meal is enjoying a revival, says Michael Bateman
- Article from:
- The Independent (London, England)
- Article date:
- November 4, 2001
- Author:
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Copyright informationCopyright 2001 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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Steak is the main feature of Smith's, one of London's trendier new
restaurants. Not only fillet and sirloin, but juicy rump, served nice
and pink. This is indeed something of a revolution.
You don't find steak much on the menus of top restaurants these
days. But this has more to do with chefs than a decade of problems
down on the farm (BSE, variant-CJD and this year's epidemic of foot
and mouth).
Customers would choose steak every time if you let them, says
Michelin- starred chef David Adlard. Steak does not appear on his
menu at Adlard's in Norwich, one of East Anglia's top restaurants.
"Cooking a steak offers no challenge to the chef," he says. "But if
you put it on the menu, that's what ...
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Article: food: Let them eat steak.(Features)
Sunday Mail (Glasgow, Scotland);
June 10, 2007 ;
65 words
......in dishes such as today's. The main fillet will yield around eight steaks. I roll it in olive oil and herbs then roll it tightly in clingfilm into a cylinder shape, then leave it to set in the fridge. This gives a lovely, even, round fillet steak.
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