黛安娜與小路克 還有把拔的一家生活日記

SIDNEY點了看起來很讚的牛排 (這是最不容易出錯的一道菜 所以我們很常點)

沒想到 菜一送上來 整個不太對勁

Although less common than the completely raw variety, there is a French version of steak tartare
called tartare aller-retour. It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty.

History:

A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes
who ate raw meat as they rode their horses because they did not have time to stop and cook.
A variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding.

It was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare"
was then called steak à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of
Escoffier's Le Guide Culinaire defines it as steak à l'Americaine made without egg yolk,
served with tartar sauce on the side.

天啊.....實在是太慘烈了.....
因為黛安娜實在是沒辦法下嚥 只好叫女老闆拿回去煮熟
結果 就變成了煎漢堡肉....這一餐真是失敗啊!
為了彌補我的lost...我硬是點了cream brulee安慰自己一下
唉...........



這個cream brulee不算太難吃 但是偏甜 是黛安娜比較不鐘愛的
然後他的焦糖烤到都黑焦了....也是需要再進步......