Never ever ever ever give money to someone that promise to give it after to charity. There are countless stories with proof of people who never kept the promises. Even if they did give it, they get tax benefit instead of you. It’s worth also (even more) for shop or other places that propose to round up the total and give to charity.

You want to give to charity? Just give to charity, why a middle man ?

French “vache”: Meuh

I watched it purely for nostalgia reason because of the games, I decided to not read reviews about it before. There was few interesting scenes (combat scenes), but overall not worth it IMO. I kept watching hoping that it will get better and I kept being disappointed. Maybe I’ll check the season 2 though according to reviews this time.

They took a big dump on all the existing lore, and on the already well defined character of Master Chief.

Forward Unto Dawn was so much better as a Halo adaptation.

I would say that willingness to exploit other, be selfish and have low ethic also play a big role.

I think it’s more related to the fact that it’s when there is no distractions at all. At least for me that’s probably the reason. No colleagues asking dumb questions, no pointless meeting, nearly no notification whatsoever.

Ah I know it was popular in Germany too, but I didn’t know about Poland. In France it’s also popular and a lot of restaurant serving meat have that on the menu but it’s often disappointing in restaurant because it’s prepared in advance and not at the order.

I’m not sure if I would trust already made tartare from supermarket, but I guess they have very strict rules to follow so it should be fine. The picture you sent is indeed grounded very small. In france the specialty is to cut it by knife in small rectangle and not ground it. You have a better texture when you chew it.

It’s a unique taste that is hard to describe. But it’s of course very savory, with a lot of unami. The dominant notes are usually from what you add to the meat and not the meat itself (here for exemple, shallot and toasted pine nuts were dominant). If you like rare steak, you can imagine the same but more prononced and without the seared part. Also, foe texture it’s very soft and easy to chew as it’s already cut in very small pieces.

This is the method I followed: https://www.youtube.com/watch?v=bDGagbInbBo

Exept that I didn’t re-cut them with a ring mold but used directly the slices.

Don’t forget the volcanoes ! Especially the super massive one that is overdue for quite a long time now.

“haut de ronde” is the best I found so far. Usually “filet mignon” is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it’s a bit more fat

Well, the “auto adjust color” filter from my phone cheated a little on that. But yes, air fryer made a very nice roast on the brussel sprouts. And the potatoes are first seared quickly in a hot pan with olive oil, then baked in butter in oven, with thyme.

You need to trust your butcher for sure. In restaurant I very rarely order exept if it’s their speciality. It takes time to prepare so in most restaurant it’s done beforehand and put in fridge, which is bad.

Homemade ones always taste delicious, but if you had a bad piece of meat you may have one or two “bad” days in the toilet after eating… It happened rarely to me.

Yes, I’m trying different things everytime but the one I converged to is:

For 2 person,

• 250gr meat
• Half a shallot, diced as small as possible
• 2 Garlic, crushed with salt
• Handfull of toasted pine nuts
• ~30gr truffle mozzarella, diced very small
• Little bit of grated parmesan cheese
• Fresh parsley
• Olive oil
• Salt, pepper

Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.

The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.

Thank you !

Yeah, such a long time that i’m sure the victim has forgotten this trauma after 7 years … /s (obviously)