Comments on: Pasture Raised “Seared” Beef Carpaccio a la Marketman

By: Anne :-)

Anne :-) — Wed, 04 May 2011 03:55:25 +0000

Are those Lima beans grown here locally as well?

By: PITS, MANILA

PITS, MANILA — Tue, 03 May 2011 10:56:40 +0000

I SPECIALLY LOVE YOUR DRESSING … HOW COULD ANYTHING WITH THE RIGHT MAYONNAISE (READ: JAPANESE) BE BAD?

By: tonceq

tonceq — Mon, 02 May 2011 14:23:06 +0000

I love the way the vegetable’s name rolls off the tongue… Bulls Blood Beets! Your repertoire of impromptu dishes still amazes me MM, how you’ve managed to gain a knack for it I really need to know. :)

By: millet

millet — Mon, 02 May 2011 01:32:57 +0000

that’s a show-stopper!

By: Art19b

Art19b — Sun, 01 May 2011 15:27:14 +0000

Beautiful dish. Can’t wait to try the new produce source. Thank you for sharing.

By: joey

joey — Sun, 01 May 2011 14:19:55 +0000

This looks gorgeous! And sounds delicious! Funny, I just discovered these purveyors this Saturday at Salcedo, we must have just missed each other. Was so happy to find them too :)

By: Peach

Peach — Sun, 01 May 2011 14:19:45 +0000

Looks so light, fresh and delicious! Wish you could post a photo or two of your buffet table MM. I’d love to see how you arranged all of the dishes that you served :)

By: eric

eric — Sun, 01 May 2011 12:23:49 +0000

pls include me in the text brigade for all your impromptu dinners next time :)

more power and keep blogging – oh and love the frontals once in awhile…

By: Footloose

Footloose — Sun, 01 May 2011 11:52:17 +0000

Did a double take of your title. It read liked “pasteurized” the first time.

By: corrine

corrine — Sun, 01 May 2011 11:39:39 +0000

Thanks for sharing a great find. I went to their website and their beef was described as lean. We normally look for the marbling of the fats for certain cuts. Was the beef tender even if it was lean? :)