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New Zealand Grass Fed Steak Tartare, With SMOKED Mango & Black Rice With Steak Cracklings!!! - Page 2

post #21 of 23
Thread Starter 

Hi Clarissa and thank you TONS for taking a look here, and for such nice words!!!

 

How wonderful on your school doings!!! That's a fabulous time focus indeed!

 

The mango WAS terrific actually! I originally did it for color, and was tired of doing colored peppers and thus figured the "yellow" would replace a yellow pepper, but this was really interesting - not soggy or too sweet and not stiff and blah either.

 

Funny, the little smoky taste and aroma of the mango, and then the cracklings in the rice, seemed really in balance, (despite those things being cooked), in tandem with the raw meat.

 

I would do it again. (The dish, but also with the mango).

 

Thank you so much for taking time to come take a look, as I thought you may enjoy it and am so delighted you did!

 

Happy weekend to you in the west!!!

 

Cheers!!!!!!!! - Leah

post #22 of 23

Thanks for the Heads Up, Leah!!

This one got by me, as too many do. It all looks awesome, as usual, and your presentation is again Beautiful !!

 

I love Steak Tartare, but I haven't had it in years! Mrs Bear would never eat it, and I consider myself lucky that she likes Rare-Medium-Rare, like I do. That's about the closest to Tartare as I can get since she does most of the indoor cooking at this house.

 

 

Keep up the Fantastic work!!

 

Bear

post #23 of 23
Thread Starter 

Thank you so much Bear!!!!

 

It's so nice to share something so special and with the people who are as "Rare" and amazing as the raw meat itself!!! Smiles.

 

And yes, indeed one is lucky if spouses, dates, mates, or any dinner companion will at least agree to eat something less cooked than "well done!"

 

Here's to wonderful things and a wonderful new week for all!

 

Thanks very much for taking time to comment on my post!!! A special meal for me indeed!

 

Cheers!!!!!!!! - Leah

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