Is there a place in London where you can get a good steak tartare? I found only one French brassery close to the national theatre serving a decent one.
Richard Iāll also flag any comment that is political. Thank you.
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Thatās funny first time I visited France and without any skills in French I made sure I learnt what that was so I didnāt order it by mistake. I blame Mr Bean. 
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It is for the French what fish and chips is for the English more or less. I enjoy these simple meals and if prepared well they surpass all expectations and bring me in heaven. There is one problem: steak tartare and beer are mutually exclusive!
Best steak tartare I had was in Brussels in a restaurant I canāt find anymore.
Think a nice red would be a better match.
Yup thatās the alternative!
I remember years ago while trying to impress a date at the only decent restaurant in our area I ordered a steak āblueā. I had really no idea what it was, it was like bit your own tongue. I couldnāt send it back for obvious reasons.
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You didnāt liked it? A steack can be ā bleu, saignant, ou Ć pointā. I prefer my steaks saignant. They are more tender like that ( saignant = red, bleu is between red and no blood at all)
At the time I didnāt, in those days Aussies idea of cooked meat was āgrayā. Things have changed dramatically in the past 40 odd years. I now order or cook my meat medium rare.
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I have three daughters, two are vegitarian/vegan.
First time I took them to France and our first French restaurant, I had difficulty steering them away from some of the more interesting items on the menu.
The fish soup resembled an aquarium more than a starter course.
My steak āa pointā drew gasps of horror, especially when I casually poked it with my fork and announced āI think a decent vet could get this one back on its feet !ā
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My kids all eat their meat āgreyā I hate cooking a BOQ when there all here. Cooking is a nightmare.
Would that be Zedels, in Soho (Rupert Street I think)? I was in there 10 days ago and very nearly chose the tartare - guy at next table had one, looked very nice. Ended up going with ham hock and chorizo, stuff of vegansā nightmares!
When I was young I always had my steak well done. Then one day having a fondue I cooked my steak decreasing amounts and found I actually liked it best medium rare! Remained like for some time, but now I prefer a variation: seared briefly at very high temperature all round the outside to give a thin well-done layer, and rare inside.
Iāve never tried steak tartare, put off a bit by it being minced so no texture. I have enjoyed beef carpaccio.
My two twenty-something sons have much the same preference to me with cooking of steak - but that is probably because they were brought up that way!
But my favourite steak by far is Fillet - but my wife prefers Sirloin or Ribeye. Sons just any steak! And I donāt like any fat on mine at all - the others donāt mind. In Japan last year we had Wagu steak, and my wife in particular loved it - but I found it unpleasant and could only eat it well done to render out the fat. Sonsā taste seemed somewhere between.
We all also love Tuna steaks, just flashed on the outside, and have that almost as frequently as beef. And for that matter we also we all love Sushimi (and Sushi), and have it at home quite frequently, usually tuna and salmon - though fresh mackerel is rather good too.
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Can we please refrain from any political comments, as you or I are not in the UK itās hard for us to understand what their going through. Even the B word will cause us issues and I donāt want this open topic thread shutdown. Thank you.
After investigating the natural phenomena that comes about from looking at the mirror.
Such that looking at one eye, then looking at the other. You never see your eyes moving.
This has been scientifically categoriesed as a saccade or a Chronostasis .
This is a type of temporal illusion in which the first impression following the introduction of a new event or task-demand to the brain can appear to be extended in time. For example, chronostasis temporarily occurs when fixating on a target stimulus, immediately following a saccade.
Look at a clock ticking, look away for a second, then look back. You should perceive the illusion that the second ticking hand has stopped.
Boffins have calculated that we approximately lose 40 minutes a day from our brain blunder.
Mrs Pete thinks I lose a lot my than 40 minutes a day due to brain blunder. 
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When I ate meat ā something I havenāt done for nearly 15 years ā I preferred a good burger to a steak. Heresy, Iām sure. But steak always got stuck between my teeth, and was a bugger to shift. Never a good look, that.
heyyy ā¦ i just had a few beers last night 
B - eers !
B-eers !
and the Bās are naughty alphabets - i get that.
and it is not my intention to rile anyone
Had a chat with Richard on this thread and the matter ends there IMO
PS : 18 hours ago it was your post that started it. I just looked it up.
So lets leave it here and carry on..
as they say - Keep calm and carry on..
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but @don vegetarian and vegan are 2 different things in my understandingā¦
Thatās interesting, I get the illusion that my eyelids are moving and my eyes are staying still!
Yes, Iām weird, I know!