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Out with them (M not pictured) this afternoon, back home at our river. (Incidentally, the holiday river snaps is still the same river, only further up country)
In French, entrecôte is a premium cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.
and thanks scott, I didn’t know what that was either. I have to say though, it would have been a lot more exciting if entrecote had been something crazy wild. Like snake gizzards in a light foam.