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beef recipe Tag

“Why would you waste three days cooking a bit of beef?” “How can a cut like that taste good?” “Wouldn’t a nice fillet be tastier?” So go the questions. So goes the debate. I can tell you now. The debate is over. There is very little to be said. For the technical amongst you, this was beef cheeks sous vide 54/72 (129/72 American and 54ºC for 72 hours for the non technical). 

Beef Rib Sous Vide (11 of 11)Take pity on the poor Irish blogger. We are a simple lot. We are not used to being regulated. Many of us have been happy to purloin images from around the Internet for our own use, not knowing nor bothered that those images, and the revenue rights appended, are owned by others. The Irish Bloggers group on Facebook has been doing a deal to educate us of late. However, our situation has been made much worse with the news that The Advertising Standards Authority of Ireland has brought us within their compass. Now we have to be upfront when we post for profit. No more can we secretly trouser a few quid and say that we love those gravy granules. We have to say clearly and unequivocally that we are in receipt of funds for saying the glorious things about those hateful globs of granulated gunge. 

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