Great Show

[joelennon]

First, well done Niall - great new show, even better than The Look & Taste Show, and I'm sure it'll only get better with time.

Just a quick question on the steak - whenever I buy fillet steaks they tend to be very chunky and narrow, with the fat pre-trimmed - the one you used was much more flat like a sirloin/striploin would be. Do you ask your butcher to cut the meat for you in that way or do you bash it into shape before cooking? Also - if one were cooking a sirloin/striploin instead of fillet, would you still recommend trimming the fat first?

Revision3 is excellent - never heard of it until today, but I'm hooked already!

[chefniall]

First off bad on you for not knowing about Rev3, some amazinf shows on here, you should start by checking out my own favorite Diggnation. The trick with Fillet steaks is to go to a good butcher and make sure he cuts it from the big fat end of the steak instead of him cutting the little miserable bits! Just do exactly the same sort of process with sirloin or ribeye or any other type of steak that you are cooking! Make sure to get your pics in joe!

N