dittoQuote:
Originally Posted by bsnub
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dittoQuote:
Originally Posted by bsnub
Chili dogs...
Attachment 58776
^Got heartburn just looking at that :)
I would have fried the onions a little unless drunk, and in that case raw would have been just fine.
I took an antacid pill before I ate it. :)Quote:
Originally Posted by Headworx
Naw. In America, it is typical to put raw onions on top of chili. I grew up eating it that way and I love the texture of raw onions on chili. The only thing I could have added to that was some shredded cheddar cheese.Quote:
Originally Posted by Headworx
Did I post in the wrong thread?
Jackfruit Curry
https://teakdoor.com/images/imported/2020/10/439.jpg
With some rice . . .
That's.... definitely interesting.
Don't believe I've ever seen such a thing (not saying it's bad, btw)
I presume the chunks are the jackfruit, then peas and carrots in a coconut based curry sauce (pls correct me if I'm wrong), What is the shredded item underneath? Looks kinda like picked cabbage.
I am going with sliced onions.
That would make more sense. :)
Haha . . . interesting is like . . . 'nice'.Quote:
Originally Posted by Edmond
It's quite nutritious, tasty and not that common outside India, Sri Lanka and Fiji . . . we got onto it because we're pescatarians and doing vegetarian dishes is second nature as well.Quote:
Originally Posted by Edmond
You're quite right about everything but ao is correct with:Quote:
Originally Posted by Edmond
The good thing about curries is that you can make them as hot/medium/mild/sweet/etcetc as you wishQuote:
Originally Posted by aging one
Blokeish bedtime snack. 300g steak rubbed in salt, pepper and mustard and pan fried for 6 minutes each side.
Still tender and pink inside...
Ooh La La
Attachment 59365
Now that looks great.
And Snubbies chilli dogs look perfect to me.
Decent steak. 6 minutes each side sounds too long, are you using a low temp?
Yeah, looks great, but 12 minutes of frying? Must be the lowest stove setting known to man. :) [aussieaccent]Looks bladdy damn fine but mate [/aussieaccent]
^Want to see a guy who does accents well, this guy nails them.
Guy nails every accent - YouTube
I am a bit of a novice with steaks having only eaten them in restaurants before.Quote:
Originally Posted by TheRealKW
So I popped my steak cherry last-night.
2 big steaks were abandoned in the freezer by Miss Surigao Del Norte in January so they have been there almost a year
Never having cooked one before I actually had to google instructions on what to do with a steak.
Advice was 3-6 mins per side so I went high since the cut was very thick.
It was on full power and preheated. I had to turn the heat down a bit half way through the B-Side as the olive oil was starting to smoke.Quote:
Originally Posted by Edmond
I was expecting mediocre results given the age of the item and my novice skills but it was truly one of the best steaks I have ever had.
Or maybe I have stumbled upon 'freezer-aging' as a previously unknown method of improving red meat - like fine red wine.
You'd have thought with all the practice I get I'd be pretty good at peas... but I fukked them up tonight.
This is the problem when you try and get fancy...
These lasagnes take 7 minutes and peas take only about 3 minutes. This presents quite a problem when you've only got one plate.
The peas turned into little hard bullets, but I still ate them.
https://teakdoor.com/attachment.php?...3&d=1603990653
interesting, steaks were the first thing I learned to cook when I move out aged 18.Quote:
Originally Posted by Looper
did you defrost the steaks before cooking? Maybe that’s it.
12 months is the absolute limit for steaks. Personally I never freeze steaks as it ruins them imho.
don’t cook with olive oil (or butter) the smoking temperature is too low.
or if you have to use olive oil, do not add it to the pan but rub it all over the steak instead, season with with salt and pepper, Heat the pan than add the steak.2 minutes per side for medium rare.
dont forget to rest the steak. (Good time to make a gravy)
Having said all that. What ever works for you. Steaks are easy and you can experiment with the cooking. If it tastes good then you got it right!
...have a little fun with your meal, blokes:
Attachment 59426
I think that might have been it. It was defrosted in warm water until it was flexible but may still have been very cold inside so that kept the centre kind of more medium/rarish than 12 minutes would normally give.Quote:
Originally Posted by TheRealKW
But it allowed me to really burn the outside to create a good spectrum of rare->well done flavour through the cut.
Could be an accidental technique worth trying to repeat.
Yes. I am thinking of integrating steaks into my diet more and becoming a full blooded carnivore for a while.Quote:
Originally Posted by TheRealKW
In the name of all that is holy please don't defrost steaks in water :(Quote:
Originally Posted by Looper
Let them defrost in your fridge, then take them out and let them come up towards room temperature before you cook them.
In a microwave? I have my frozen peas in for less than a minute. Thirty seconds or so is probably enough for a portion of nice garden peas.Quote:
Originally Posted by Mendip
Buy a second plate?Quote:
Originally Posted by Mendip
Use a piece of cardboard?
Add the peas to the plate after starting the lasagne?
peas in a coffee cup - then microwave ... easy as.Quote:
Originally Posted by TheRealKW
wait till mendip works out how boil eggs in the kettle :)
^^ Another option ... buy a microwavable dish, or save and re-use one from a ready meal you've eaten.
Get a cheep microwave steamer it will do veggies perfect and is dirt cheap.
Now Nev ... that's what a bloke would do.Quote:
Originally Posted by Neverna
That's what this bloke does for his frozen peas.Quote:
Originally Posted by David48atTD
https://teakdoor.com/images/imported/2020/10/990.jpg
Bladdy hell... I'm starting to think peas need their own thread.
I didn't realise there were so many cooking experts here.
Still frozen solid after a minute... maybe the microwave has different power settings? I'll investigate.Quote:
Originally Posted by Neverna
To buy a second plate would mean at least an hour's walk... and then try finding a crockery shop in Gothenburg city centre? It took me four weeks to find an ATM.Quote:
Originally Posted by TheRealKW
I like the idea of adding the peas half way through cooking the lasagne.
Best idea yet... but no coffee cup. I could try taking my office cup back in the evenings but risk forgetting it the next morning.Quote:
Originally Posted by David48atTD
And no kettle.
I like to travel light. I'm still pissed off about the tin opener I had to buy to open the surströmming. Everything mounts up.Quote:
Originally Posted by Neverna
I sense a man who doesn't travel much... I'm living out of my bag and travel light.Quote:
Originally Posted by bsnub
That would be ideal... bit of a stingy portion though.Quote:
Originally Posted by Neverna
As luck would have it I'm having lasagne and peas again tonight. I'll see how I get on. I think the coffee cup idea is favourite, if I can find a spare one in the office.
... or go buy a souvenir one as a memento of your work stay where you earnt thousands of pounds!Quote:
Originally Posted by Mendip
Don't pay such huge expenses from your personal wallet, bill it on your company. :)Quote:
Originally Posted by Mendip
Reminds me of my accountant after he had done the first years book keeping for my then virgin company:
He: This doesn't look good at all.
Me: What's wrong?
He: Too much profit and no deductibles. We have to do something..
As luck would have it I'm having lasagne too at one of our favourite local restaurants. Will the owner (Italian) raise an eyebrow if I ask for peas on the side 🤔Quote:
Originally Posted by Mendip
^ I'll show you mine if you show me yours! :)
With all this advice I'm quietly confident about tonight's meal.
^Will post a picture here later but it'll be pea-less, fuck risking the ire and possible banning of an Italian restaraunt owner :)
The best of both worlds Mendip. For when you get to a kitchen.
Attachment 59484
I can not keep up apparently. I thought you had a more permanent setup. When I am living out of a bag I do not cook. :)Quote:
Originally Posted by Mendip
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Originally Posted by Mendip
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Originally Posted by Mendip
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Originally Posted by Mendip
Jaysus freaking Kerist, I didnt realise you were a Northerner!
^ And the insults fly... :)
I may be from North Somerset, but that doesn't make me a northerner.
And yeah... look after your pennies and all that... but it isn't the cost, it's the weight. I don't want to be carting half a kitchen around when I travel for work.
But I do know one thing... at least my lasagne's gonna be on a proper plate!
Quote:
Originally Posted by Looper
Once . When working on an exploration project in norhern philippines. drilling for gold i came back from my R&R from angeles city( grinning like a large dog and with a couple of stories to tell) and .with a couple of eskys of primo..Aussie.steaks to last the 2 month swing . Only to find our cook washing all the blood out of them in the sinkQuote:
Originally Posted by Headworx
No clue.