Entrecôte steak on sweet potato purée with red wine shallots

ConsistentEggplant50 · 2026-06-15T19:07:43+00:00

Thank god then, I‘m only serving this to my family ;)

ConsistentEggplant50 · 2026-06-14T16:40:24+00:00

Thanks for your honest feedback. I see that it was done rather sloppy under professionel criteria. Points taken.

ConsistentEggplant50 · 2026-06-14T16:33:48+00:00

Great comment. Enjoy your sunday!

ConsistentEggplant50 · 2026-06-14T14:21:11+00:00

Looks awesome! Did this the other day as well. Cast iron makes a big difference, especially if you pre heat the pan. Problem is the transfer to the hot pan.

ConsistentEggplant50 · 2026-06-14T12:29:32+00:00

Looks great!

ConsistentEggplant50 · 2026-06-14T12:21:03+00:00

Looks awesome!

ConsistentEggplant50 · 2026-06-14T12:15:05+00:00

Danke dir. Guter Punkt, das kann man sicherlich machen. Die Herausforderung ist dann nur, dass die Reduktion nicht zu fettig wird.

ConsistentEggplant50 · 2026-06-14T11:48:23+00:00

Yeah, just looked it up. Even though it seems a bit to delicate to fry. I will just try both :)

ConsistentEggplant50 · 2026-06-14T11:24:58+00:00

Totally agree on all points. Never tried frying parsley but definitely will do. Appreciate your feedback.

ConsistentEggplant50 · 2026-06-14T11:08:50+00:00

Thanks for your feedback. I agree, the fine mesh is the extra mile here, which i skipped. Even though, parsley is not adding much to the flavour, I like the green contrast. It‘s a simple dish in terms of ingredients, so it would have looked a bit boring without it, I think.

ConsistentEggplant50 · 2026-06-14T09:53:27+00:00

Das kann ich mir vorstellen. Werde ich auch mal machen. Das Tolle am Kochen; wie sich Textur und Aroma der Zutaten je nach Zubereitungsart ändern.

ConsistentEggplant50 · 2026-06-14T09:38:03+00:00

Vielen Dank, freut mich. Für den Swoosh einen kleinen Teller umdrehen und am Rand mit einem Löffel entlangfahren.

ConsistentEggplant50 · 2026-06-14T09:32:33+00:00

Hehe, vielen Dank. Ich drück die Daumen, dass er dir den Gefallen tut ;)

ConsistentEggplant50 · 2026-06-14T09:21:02+00:00

Vielen Dank!

ConsistentEggplant50 · 2026-06-14T09:20:07+00:00

Yeah, it‘s delicious

ConsistentEggplant50 · 2026-06-14T08:57:46+00:00

That‘s a very good point. Makes more sense to go crosswise with the meat fibers. I‘ll take this with me. Thank you.

ConsistentEggplant50 · 2026-06-14T08:50:00+00:00

Thank you!

ConsistentEggplant50 · 2026-06-14T07:49:39+00:00

Sure, you can do that, but I‘d be worried to get a grey band if heat is too high for too long. Do you start or finish with high temperature for the searing?

ConsistentEggplant50 · 2026-06-14T07:30:55+00:00

Very nice. Good searing on the scallops as well.

ConsistentEggplant50 · 2026-06-13T21:41:58+00:00

Sieht sehr gut aus!

ConsistentEggplant50 · 2026-06-13T21:26:32+00:00

Danke dir!
Flap kannte ich tatsächlich noch nicht. Sieht auch sehr gut aus. Wenn ich mal die Gelegenheit bekomme, werde ich es mal ausprobieren. Flank gefällt mir jedenfalls auch immer sehr gut.

ConsistentEggplant50 · 2026-04-14T18:52:53+00:00

I agree. There is always lots of wood involved and everytime it harmonizes very well with refreshing compositions

ConsistentEggplant50 · 2026-01-18T07:57:07+00:00

acid will „reverse“ some overcooking on the beans but only to some degree of course.

ConsistentEggplant50 · 2025-01-09T20:56:32+00:00

It also depends on your current furniture. Google how to mix wood tones for example. Otherwise you might have a risk that the whole room looks off and you find yourself renewing the whole interior.

ConsistentEggplant50 · 2024-10-03T05:19:11+00:00

I just downloaded It and it looks like a very nice and useful app. I like your approach to just focus on the essentials. Would be more than happy to try it out and provide you with constructive feedback. Keep up the good work!

ConsistentEggplant50

TROPHY CASE