Paid Members Thunderplex Posted February 5, 2014 Paid Members Posted February 5, 2014 Lots of good food chat over the last couple of days! Steak-Until around 19 years ago My steak of choice was well done. Cremated. Due to the fact that my mum used to charcoal everything to the point of ashes, anything with the mere hint of pink petrified me. I then tried a medium. My life was changed in an instant. Now its medium to Medium Rare all the way. There is time for him to come to the light side. Tesco Own Brand Pringles-Wonderful. Pringles changed the recipe a few years ago, and they were never as nice. The Tesco ones are a throwback to the original recipe, and a hell of a lot cheaper too. Own brand Tortilla Chips-All the way. 45p vs Quote
Big Rob Posted February 5, 2014 Posted February 5, 2014 Cronuts are well shit, duffins are easily the best cake with a stupid mashed up name. Quote
Paid Members I Bent My Wookie Posted February 5, 2014 Paid Members Posted February 5, 2014 I've always been somewhat afraid of not having steak well done until I finally tried one medium a while ago. Think my habit of giving myself food posioning caused me to have to go down extreme routes to be perfectly sure it wouldn't happen again. Can't go back from medium now though, was divine. Quote
Awards Moderator Onyx2 Posted February 5, 2014 Awards Moderator Posted February 5, 2014 Mrs SiMania bought one of those soup makers that are basically pressure cookers with an in built heating element and blender. She was working late tonight so I opened it, fired in a chopped up butternut squash, a sweet potato, stock, a bit of coconut cream and a large pinch of curry powder.......... Amazing, looking forward to trying some new recipes. Any ideas? Ideally vegetarian as she doesn't eat meat and doesn't want meat in it. Look for "thermomix recipes" to get decent hits on this. My mate Kavey has some good ideas. pat's vodka thing No, alcohol doesn't split cream. Acidity splits the fat at a certain temperature. And you will definitely want something fresh and green to offset all that carb. Quote
King of Hamptons Posted February 5, 2014 Posted February 5, 2014 I'm sure I've heard/read that it's common for restaurants to keep aside cuts of steak solely for 'well done' orders. Essentially keeping the shitarse cuts aside for people who wont know the difference anyway as it's been cooked to within an inch of it's life. Yes, I used to butcher whole Sides of sirloin, I would keep the end parts just for this reason.. Your basically paying to eat my Rubbish which normally i would mince up and use somewhere else Quote
Paid Members Murtz Posted February 5, 2014 Paid Members Posted February 5, 2014 The misses has been going through this website at the moment - http://thugkitchen.com/ It's a hilarious read, but most importantly, the dishes are frigging amazing! Never thought roasted peaches with spicy noodles would be something I'd like. Quote
patiirc Posted February 5, 2014 Posted February 5, 2014 pat's vodka thing No, alcohol doesn't split cream. Acidity splits the fat at a certain temperature. And you will definitely want something fresh and green to offset all that carb. Hey dude, ta for the answer Was unsure, cos I didnt write the recipe down when I did it last and am paranoid about it splitting. Pink/Tomato Vodka sauces are great, just wanted to do something different again This time Im gunna be cooking for 6 or so was thinking of making in a big crock pot dealio to start and then doing in small bowl/ramekin things at a low heat 150 or so and then top with crisps/cheese towards the end, serve on plate with salad to as you say offset the stodge, erm carbs ( was going to have red and green peppers in pasta bake) Was thinking of adding button mushrooms and shallots for a bit of variety? Quote
Paid Members Devon Malcolm Posted February 5, 2014 Author Paid Members Posted February 5, 2014 Cronuts are well shit, duffins are easily the best cake with a stupid mashed up name. My world just got a lot fatter. I have to find these immediately, thank you Rob! Quote
Paid Members Boycie Posted February 6, 2014 Paid Members Posted February 6, 2014 That looks beautiful. Good to see people on here know their stuff when it comes to steak. Quote
Popcorn Posted February 6, 2014 Posted February 6, 2014 That looks beautiful. Good to see people on here know their stuff when it comes to steak. Mate, I am a steak man and even this exceeded all expectations. Simply glorious. Quote
MungoChutney Posted February 6, 2014 Posted February 6, 2014 Like Thunderplex I used to have steak well done simply because that was the way my mum cooked it. Nowadays I like it medium. Pink through but not bloody. I find a bloody steak makes everything else on the plate soggy and the iron taste is a bit off putting for me. Quote
Paid Members SiMania Posted February 6, 2014 Paid Members Posted February 6, 2014 Bloody steak = nice dip for chips. Quote
Moderators neil Posted February 6, 2014 Moderators Posted February 6, 2014 Like Thunderplex I used to have steak well done simply because that was the way my mum cooked it. Nowadays I like it medium. Pink through but not bloody. I find a bloody steak makes everything else on the plate soggy and the iron taste is a bit off putting for me. A steak that bleeds like that is one that hasn't been rested properly. Quote
Loki Posted February 7, 2014 Posted February 7, 2014 Best. Sirloin. Ever. Lovely. Reminds me of the fillet I had at The Savoy a few weeks ago. I appreciate that everyone has different tastes, but good cuts of lamb and beef are meant to be eaten rare. Anything else is just mugging yourself. Quote
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