OK going to the store now. Gotta get cooking.

i actually made gordon's recipe for beef wellington a couple of years ago, using this very clip. turned out really well. it's a pain in the arse to make though. make sure you sweat the fark out of the mushrooms or they'll be too wet and your dough won't stick to the fillet.

Kind of a crazy Wellington recipe. I think traditionally, it's just the duxelles and pate between the beef and pastry.

I'm going to have to try this one. It probably won't be as fun without Ramsay standing behind me calling me a farking donkey, but I can make do, I think.

Beef, medium funk.

No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I will cut you.

And if I wanted to eat meat in a pastry, I'll just go get a corn dog.

"Hot pan... olive oil... seal"?

Dope.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Why don't you just eat a shoe, and leave the steaks for those of us who know what they are doing?

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I was going to chastise you for being so obvious and right there you went and caught one. Nicely done.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Heathen.

Saborlas: Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I will cut you.

saintwrathchild: Beef, medium funk.

Good lord! that rocks my socks...

Vodka Zombie: Kind of a crazy Wellington recipe. I think traditionally, it's just the duxelles and pate between the beef and pastry.

This is exactly what I thought, too. Not only because that is what I always thought, but also because this is my wife's favorite dish of all time and she yelled at the TV about it, too.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Either maximum trolling, or my wife...

Manfred J. Hattan: I was going to chastise you for being so obvious and right there you went and caught one. Nicely Well done.

ftfy
;-)

its kinda the same thing right?

Let's see.....

Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella

Yum.

Saborlas: Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I will cut you.

Nah. Hitting him upside the head with a rolled up newspaper is far more fun & a lot less messy. :-D

Where's Farkdo: Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella

You realize you cook it all before eating it right?

Does someone want to tell the cameraman to back the fark up for two seconds? The film is actually rolling in that thing

Where's Farkdo: Let's see.....

Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella

Yum.

Most e-coli comes from ground beef, not solid pieces of meat.
Do you think that the mushrooms you can buy at a store or farmer's market are poisonous?
What he did to the pastry in the recipe is what's known as an "egg wash". The egg wash helps the pastry to brown while it's in the oven. If there's any salmonella present, the oven heat will kill it.

Robots are Strong: Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Either maximum trolling, or my wife...

Or my mom. Of course she grew up in Western Australia in the 1940's. I suppose meat out there wasn't as safe... so I forgive her.

Where's Farkdo: Raw beef....e-coli

Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

If you'd get sick from raw steak, it was probably bad to begin with, and would have made you sick at any temperature below medium.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Wow! A rarely seen perfect 10/10. Good job! or should perhaps I should say Well done!

Never attempted to make a Wellington, but I have tried this pork loin recipe from the F Word. ^&#$ing amazing

Bathia_Mapes: Most e-coli comes from ground beef, not solid pieces of meat.

Plus, he seared the outside of the meat, raising it to at least 310 degrees Fahrenheit, double the 165 degrees for 5 seconds needed to kill 99.9999% of any E.coli. Anything on that surface, by definition, is dead.
And the inside? It's uncut, and therefore is sterile.

downstairs: Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

Fresh raw tenderloin tastes delicious. I like it better than raw ahi tuna. I also trust the butcher I go to, so there's that.

Looks like cooking threads have the most successful trolls of all!

No wonder there isn't a food tab, the politics tab doesn't want the competition.

I make sure my Sizzler's steaks are covered in ketchup.

/LOL
//runsaway

Bruce Campbell: downstairs: Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

Fresh raw tenderloin tastes delicious. I like it better than raw ahi tuna. I also trust the butcher I go to, so there's that.

Do you just eat it raw, or do you prepare it in some fashion? I'd be game to try.

Where's Farkdo: Let's see.....

Raw beef....e-coli
Mushrooms....could be poison
Raw Egg....salmonella



Lets see....

Raw Beef - Only the outside of the beef would have any kind of contamination. He seared the outside, effectively killing anything that could have been on it. Ground beef has all the meat that was on the outside spread through its entirety. That is why it isn't recommended to eat
Mushrooms - If you are allergic, sure. Those mushrooms are not poisonous. If you're allergic, you would know not to order things with mushrooms in them.

Raw Egg - It gets cooked. No salmonella if it is cooked.

You sir, are an idiot.

Ah, the pseudo-science spouted by many cooks. Searing meat does not "seal" it, in fact searing may lead to more moisture loss. Searing however does improve flavor.

In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.


If it was raw, Gordon Ramsey would let you know.

HairBolus: In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Nah, it's still pretty soggy. That said, since he's cooking the meat rare, it's not going to lose a ton of liquid. What he also doesn't show you is that he let it rest for 10 minutes, so the juices would have redistributed and congealed a bit, which would also hopefully help the crust.

Geeves00: That is why it isn't recommended to eat burgers cooked less than Meduim / Medium-Well

/ftfm

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

You sir are a grand master, may I join your troljo and perfect the exquisite art of the trolltana so that I may wield its fury?

I bow to my sensei

Richard Freckle: You sir are a grand master, may I join your troljo and perfect the exquisite art of the trolltana so that I may wield its fury?

I bow to my sensei

THERE ARE NO FOODIES IN THIS TROLJO!

Why's he all self important about using English mustard over Dijon but then he goes and uses Italian ham on his oh so British dish?

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

DIAF!

Must be a troll.

hamiltonjdavid: Why's he all self important about using English mustard over Dijon but then he goes and uses Italian ham on his oh so British dish?

The self importance of that cracked me up. "You're not gonna go using dijon on that.' Right, we'll use dijon on the hundreds of edible dishes the French have come up with and save English mustard for this, and the other hundreds of lousy English dishes.

Geeves00: Never attempted to make a Wellington, but I have tried this pork loin recipe from the F Word. ^&#$ing amazing

Holy shiat does that look good. And the string in the pot trick? Genius.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

Came for "Get out, you farking donkey!" -- leaving dissatisfied.

rudemix: hamiltonjdavid: Why's he all self important about using English mustard over Dijon but then he goes and uses Italian ham on his oh so British dish?

The self importance of that cracked me up. "You're not gonna go using dijon on that.' Right, we'll use dijon on the hundreds of edible dishes the French have come up with and save English mustard for this, and the other hundreds of lousy English dishes.

Because the Brits don't hate the Italians as much as the French. If you know Gordon though he is a huge French cuisine lover, he did after all study in Paris.

You donkey!

IT'S RAAAAAAAAAAAAAAAAAAAAAAAAAW!

I can no longer watch Ramsay with out thinking about:
This Mitchell and Webb skit.

HairBolus: Ah, the pseudo-science spouted by many cooks. Searing meat does not "seal" it, in fact searing may lead to more moisture loss. Searing however does improve flavor.

In this case however I wonder if the searing dries out the outside a bit leading to a less soggy puff pastry crust.

Yeah, came for stoopid "seal."

It's all about the maillard process.

mmmmmmmmmmmmmmmmmmm

Steak night at our house is always a challenge for the BF. I want mine cooked to the consistency of a hockey puck...he prefers his run through a warm room.

Sometimes, I swear I hear him cry softly as he chars my steak to a charcoal-encrusted mass.

Mark Ratner: No thanks...the inside of the meat was red, like it was raw. Just give me a t-bone cooked well-done and smothered in A-1 steak sauce...mmm mmm good.

I know this has to be a troll or you're from Korea. Man, the steaks really suck here. I have to order it raw just to get medium rare.

downstairs: Where's Farkdo: Raw beef....e-coli

Plenty of people have eaten raw steak and survived. I like mine rare, don't have the guts to try it raw. But its been done plenty of times.

If you'd get sick from raw steak, it was probably bad to begin with, and would have made you sick at any temperature below medium.

These days I prefer my beef raw. I first tried it in Japan. I figured they've been doing it for years so they know what they're doing. Absolutely delicious. There are loads of places here in Korea that specialize in it. If I'm back in the US in a steakhouse I'll usually order it rare.