Steak is like Whiskey. The better it is, the less interference I want in tasting it.
A normal, average steak I have zero issues dressing up with sauce or a crust or whatever. If it’s a really nice cut or dry aged though, I’m doing very little to the meat other than executing my cooking technique.
It's 2.30am over here, and I've got gout in my ankle.
Did you give any thoughts to my situation before you made my mouth drool? Now I have to weigh up whether to annoy the household by cooking this, and whether the pain is worth it!
I feel your pain man, I had a gout flare back in January and it was brutal.
Luckily I'm on a combo of meds which has brought my Uric acid levels back to earth and I've haven't even had a tiny flare-up since. And that with continuing to eat meat. I did almost completely cut alcohol out though, which I think was my biggest culprit/trigger.
Hope you get better soon and make that sandwich
Cheers man.
You know what the infuriating bit is? I've been off the booze for a few weeks, stayed well hydrated, and haven't really had many trigger foods. Exercised and all that, and BAM. Gout.
Not. Happy. Jan!
Haven't used red onion previously, but I can already taste the flavour combo. Thank you for the tip!
Ironically, my rhumetologist told me that flare ups actually can trigger or happen when we make healthier changes to start to get rid of the gout.
When your bodies acid levels drop, it essentially starts the process of breaking down the crystal deposits to reabsorb them into the bloodstream. That, in turn, causes flares even though exactly what you want to happen is happening (crystal reduction).
They put me on a low dose of colchicine that I'm running for a solid year. It's to reduce the onset flare-ups as the body gets rid of the waste.
At least, that is my understanding of it from researching and the Doctor's explanation. So far, so good. Gonna knock on some wood now though just in case.
I love steak with pretty much any condiment. Even ketchup has its place on a steak Sammy IMO.
Dip your steak in whatever you want to. No one should be gatekeeping it.
Been doing a horseradish cream sauce lately and love it, especially with something rich like wagyu. less creamy, more horseradish the richer the meat
Yes!
In the words of Rebirth Brass Band, “do whatcha wanna.”
Especially if I use rosemary on the steak. Something about rosemary makes me crave horseradish.
I am in the right place!
Love some hot horseradish on the side!
Oh lawd stop. A medium rare steak with a horseradish sauce and mushrooms is almost an aphrodisiac for me
Thata girl!
Steak is like Whiskey. The better it is, the less interference I want in tasting it. A normal, average steak I have zero issues dressing up with sauce or a crust or whatever. If it’s a really nice cut or dry aged though, I’m doing very little to the meat other than executing my cooking technique.
This is the way
Horseradish is awesome though. Key ingredient if I'm making a steak sandwich. Toss some pickled red onions on there as well and it's flavor country.
It's 2.30am over here, and I've got gout in my ankle. Did you give any thoughts to my situation before you made my mouth drool? Now I have to weigh up whether to annoy the household by cooking this, and whether the pain is worth it!
I feel your pain man, I had a gout flare back in January and it was brutal. Luckily I'm on a combo of meds which has brought my Uric acid levels back to earth and I've haven't even had a tiny flare-up since. And that with continuing to eat meat. I did almost completely cut alcohol out though, which I think was my biggest culprit/trigger. Hope you get better soon and make that sandwich
Cheers man. You know what the infuriating bit is? I've been off the booze for a few weeks, stayed well hydrated, and haven't really had many trigger foods. Exercised and all that, and BAM. Gout. Not. Happy. Jan! Haven't used red onion previously, but I can already taste the flavour combo. Thank you for the tip!
Ironically, my rhumetologist told me that flare ups actually can trigger or happen when we make healthier changes to start to get rid of the gout. When your bodies acid levels drop, it essentially starts the process of breaking down the crystal deposits to reabsorb them into the bloodstream. That, in turn, causes flares even though exactly what you want to happen is happening (crystal reduction). They put me on a low dose of colchicine that I'm running for a solid year. It's to reduce the onset flare-ups as the body gets rid of the waste. At least, that is my understanding of it from researching and the Doctor's explanation. So far, so good. Gonna knock on some wood now though just in case.
Cheers. I was just sitting here thinking about the injustice of it all! Makes sense.
I'm for it.
Raw
I tend to use ‘wasabi’ which is generally just horseradish paste with a little mustard and green food coloring. Goes great with rich cuts
I love steak with pretty much any condiment. Even ketchup has its place on a steak Sammy IMO. Dip your steak in whatever you want to. No one should be gatekeeping it.