by "McGoo" <newcastle@[EMAIL PROTECTED]
>
May 18, 2006 at 02:47 PM
> A T-bone is essentially two different steaks and needs two different
> treatments so it is devilish difficult to prepare well.
>
> Pinotage is an excellent wine with a steak. It's often overpowering
> for food with more delicate flavours.
If you like your meat rare then it shouldn't be a problem to undercook it.
I have found that Australians make a very palatable Merlot - try it if you
can.
I have fond memories of a place in Windhoek called Joe's Bar. Also a meat
fest with 'sides'. Everything is cooked in the open on large braai's - the
smells were fantastic and the ****tions massive.
Get there if you can.
--
mcgoo
:-) newsgroupie...
