Choosing your cut: Fillet, striploin, rib-eye, whatever you decide there are a couple of things to consider. Price is certainly one, flavour is the other. T-bone combines both the striploin and the fillet with a central bone but there are…
Sometimes it’s exciting to pick up new products but then we can get a bit overwhelmed about what to do with them. Regular readers of these pages are familiar with my philosophy of food; good quality ingredients treated with respect….
Cathal - 37 - Galway - Food and Drink Writer | Wine Columnist Business Post | Cook | Recipe Creator | Restaurant Reviewer | Wine and Cocktails Lover | Food Education Enthusiast |
