Raw power

And it seems to have failed to search for/destroy me. It's yesterday's steak tartare, made sort-of-according to HughFW's recipe in the Guardian the other day, but with rocket instead of parsley and a fatbastard upgrade to the portion control. The meat was from Chris Beech in Walkley (http://www.wedoliver.com/) and the bread was Made By Me. It's going to be a beefy weekend. Tomorrow, the salt beef finally emerges from its two-week hibernation in the fridge and gets cooked.

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