You may recall that last October I wrote of my horror at discovering that Simpson's had started to serve its beef sans fat.
I wrote to Simpson's at the time, pointing them to my article, in the hope that they would take remedial action.
This Friday I revisited Simpson's, with an old chum from my days in KPMG, and am happy to report that the fat is back! I would also note that, as it should be, it was a nice dark yellow (not pale white); thus indicating that the meat had been hung for at least 3 weeks.
Remember folks, like oil in a car engine, the blood needs fat in it to help it circulate!
Well done Simpson's. My chum and I had an excellent meal and evening.
I was going to write about this yesterday. However, owing to the heroic quantities of booze consumed (lager, gin, vodka, wine, 3 Irish coffees and 3 Cointreaus) I couldn't.