Keith Houchen Posted August 14, 2012 Posted August 14, 2012 Balls, they're normal sized steaks and you are Beadle. Quote
Richie Freebird Posted August 14, 2012 Posted August 14, 2012 Balls, they're normal sized steaks and you are Beadle. Rumbled. Nah, the biggest one there is close to 40 oz. Quote
Art Vandelay Posted August 14, 2012 Posted August 14, 2012 (edited) I'll add to this - I run a food site, www.jamesvsburger.com. Lots of food photography on there. Will be of particular interest to anyone here who is Glasgow based... Edited August 14, 2012 by Art Vandelay Quote
Paid Members Kookoocachu Posted August 15, 2012 Paid Members Posted August 15, 2012 Some steak from a barbie me and 2 friends had the other week. There Quote
Richie Freebird Posted September 17, 2012 Posted September 17, 2012 (edited) Considering how much I love my instant noodle based foods, I think those Pasta n Edited September 17, 2012 by Richie Freebird Quote
Paid Members Bellenda Carlisle Posted September 17, 2012 Paid Members Posted September 17, 2012 I got an electric slow cooker for a quid at a boot sale, so far I made a chili in it which was so delicious it was insane. Any tips or recipe ideas? I've never had one before. Quote
Paid Members Dead Mike Posted September 17, 2012 Paid Members Posted September 17, 2012 My nan got us a slow cooker a couple of years ago for Christmas. I use it loads more in winter than in the warmer months but it's brilliant for putting on, going to work & then only having to do a bit of veg or a side dish when you get in. My faves are to stick in a shoulder of lamb, rubbed in Moroccan spices, some onions, dried apricots, peppers & chick peas then just knock up some couscous or pork in cider, any slow cooked meat's a winner for me, worth noting that the cider (or wine/any boozey sauces) wont 'cook off' as the temp wont get high enough to get rid of the alcohol. I usually take out all the cider & meat juices, pour into a pan to cook it out Quote
Paid Members SiMania Posted September 17, 2012 Paid Members Posted September 17, 2012 Any cheap bit of meat that needs long cooking time will go well in a slow cooker. I get some cheap braising beef and put it in the slow cooker with some guiness, bay leaves, and a bit of stock. Once it's cooked I use it for steak pies, freezing into individual portions so I just need to defresot it while I'm at work, put a case on the top and it's done in half an hour. Quote
Loki Posted September 17, 2012 Posted September 17, 2012 (edited) My nan got us a slow cooker a couple of years ago for Christmas. I use it loads more in winter than in the warmer months but it's brilliant for putting on, going to work & then only having to do a bit of veg or a side dish when you get in. My faves are to stick in a shoulder of lamb, rubbed in Moroccan spices, some onions, dried apricots, peppers & chick peas then just knock up some couscous or pork in cider, any slow cooked meat's a winner for me, worth noting that the cider (or wine/any boozey sauces) wont 'cook off' as the temp wont get high enough to get rid of the alcohol. I usually take out all the cider & meat juices, pour into a pan to cook it out…thicken the gravy then put back into the slow cooker before serving. On my one, if you put it up to the highest setting, it does reduce sauce down fairly happily. But, yeah, they're ace aren't they? I did the worst BBQ ever as the end to my summer of ace barbecues. I dug out the last of our burgers from the freezer and the last burger buns. About 1/3 of the way through cooking them, my gas cannister ran out of gas; I had to finish the burgers off under the grill and they came out pretty badly. Add to that all the burger buns had got freezer burn, the overall effect was terrible. I guess I'll be packing the barbie away now, and getting out the slow cooker Edited September 17, 2012 by Loki Quote
Paid Members Dead Mike Posted September 17, 2012 Paid Members Posted September 17, 2012 I don't think I've ever had mine on full whack as (as mentioned) we usually only use it when we're out at work. But I'd totally recommend them, especially if you want to eat well but don't have the inclination to get in from work & do a lot of 'cooking'. Alternatively, as Si mentioned above, if you're on a budget you can get some really cheap cuts from the butcher & they'll still be meltingly tender when they're done. If I'm doing braising steak I usually chop a couple of kidneys & stick them in with. They'll be completely broken down by the time it's finished but will leave you with a blinding tasting gravy. Quote
Paid Members Bellenda Carlisle Posted September 17, 2012 Paid Members Posted September 17, 2012 Thanks for the tips, sounds awesome, I'm a brilliant & creative cook anyway so I'm sure I'll make some stunning stuff. Do you put the seasoning in at the beginning too? It seems you'd want to so it all comes together nicely but I'm not sure, it might dull the flavour. Quote
Paid Members Dead Mike Posted September 17, 2012 Paid Members Posted September 17, 2012 I always just chuck everything in unless you're planning on adding spinach or something that'll cook in seconds. Quote
King of Hamptons Posted September 17, 2012 Posted September 17, 2012 Ive got a cracking recipe for Pulled Pork in a slow cooker.. I'll dig it out later when im at home. Quote
Paid Members Bellenda Carlisle Posted September 17, 2012 Paid Members Posted September 17, 2012 Ive got a cracking recipe for Pulled Pork in a slow cooker.. I'll dig it out later when im at home. Nice, I'm definitely down with that shit Quote
Loki Posted September 17, 2012 Posted September 17, 2012 One recipe we perfected over the summer was doing belly pork in the slow cooker (after marinating for about 48 hours in the fridge in a wicked sauce) and then finishing it by searing it on the bbq for about 1/2 hour until the fat goes crispy. Fucking amazing, but by far the most complicated thing I've ever done food-wise. Quote
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