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  1. #1076
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    Quote Originally Posted by Edmond View Post
    *Just not on paper plates*
    Well fancy pants cheap wifey dishwashers are hard to come by here.

  2. #1077
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    Looks great that, though.



    Got some slow baked honey ribs about to end the slow baking part, had curry powder next to them when marinading - BBQ sauce, whiskey, a few others, and this time - curry powder. Hmmm.

    Well, pork curries are tasty.


    Life is an experiment you sometimes get right, sometimes not.

    fokin' kitchen smells lush.

  3. #1078
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    Quote Originally Posted by Edmond View Post
    fokin' kitchen smells lush.
    I am in provided you still have some box whine left you drunk.

  4. #1079
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    Currently in teetotal mode and feeling great. Got a half marathon coming up and would like to not suffer the embarrassment of running out of time.

  5. #1080
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    Quote Originally Posted by Edmond View Post
    Currently in teetotal mode and feeling great.
    Red dispatched...

    Quote Originally Posted by Edmond View Post
    Got a half marathon coming up
    Double red dispatched...


  6. #1081
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by bsnub View Post
    Red dispatched...



    Double red dispatched...

    ditto

  7. #1082
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    Chili dogs...

    The Blokes' Cookery Thread-btzwx8c-jpg

  8. #1083
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    ^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.

  9. #1084
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    Quote Originally Posted by Headworx View Post
    Got heartburn just looking at that
    I took an antacid pill before I ate it.

    Quote Originally Posted by Headworx View Post
    I would have fried the onions a little unless drunk, and in that case raw would have been just fine.
    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.

  10. #1085
    Hansum Man! panama hat's Avatar
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    Did I post in the wrong thread?

    Jackfruit Curry



    With some rice . . .

  11. #1086
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    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.

  12. #1087
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    I am going with sliced onions.

  13. #1088
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    That would make more sense.

  14. #1089
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by Edmond View Post
    That's.... definitely interesting.
    Haha . . . interesting is like . . . 'nice'.

    Quote Originally Posted by Edmond View Post
    Don't believe I've ever seen such a thing (not saying it's bad, btw)
    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 View Post
    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.
    You're quite right about everything but ao is correct with:
    Quote Originally Posted by aging one View Post
    sliced onions
    The good thing about curries is that you can make them as hot/medium/mild/sweet/etcetc as you wish

  15. #1090
    Bigly Fiendish
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    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

    The Blokes' Cookery Thread-img_20201029_032006-jpg

  16. #1091
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    Now that looks great.

    And Snubbies chilli dogs look perfect to me.

  17. #1092
    Thailand Expat TheRealKW's Avatar
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    Decent steak. 6 minutes each side sounds too long, are you using a low temp?

  18. #1093
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    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]

  19. #1094
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    ^Want to see a guy who does accents well, this guy nails them.

  20. #1095
    Bigly Fiendish
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    Quote Originally Posted by TheRealKW View Post
    Decent steak. 6 minutes each side sounds too long, are you using a low temp?
    I am a bit of a novice with steaks having only eaten them in restaurants before.

    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.

    Quote Originally Posted by Edmond View Post
    Yeah, looks great, but 12 minutes of frying? Must be the lowest stove setting known to man.
    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.

    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.

  21. #1096
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    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.


  22. #1097
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Looper View Post
    I am a bit of a novice with steaks having only eaten them in restaurants before.

    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.

    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.
    interesting, steaks were the first thing I learned to cook when I move out aged 18.

    did you defrost the steaks before cooking? Maybe thatís it.

    12 months is the absolute limit for steaks. Personally I never freeze steaks as it ruins them imho.

    donít 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)
    #PrayforKaren
    Quote Originally Posted by Karen
    I then insult you and expose your stupidity, and have in the past threatened you.
    Originally Posted by Latindancer
    And it being 12.15, that is why I said "morning-ish".

  23. #1098
    Thailand Expat TheRealKW's Avatar
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    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!

  24. #1099
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    ...have a little fun with your meal, blokes:

    The Blokes' Cookery Thread-elktiwyxgaejxig-jpg

  25. #1100
    Bigly Fiendish
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    Quote Originally Posted by TheRealKW View Post
    did you defrost the steaks before cooking? Maybe thatís it.
    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.

    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.

    Quote Originally Posted by TheRealKW View Post
    Steaks are easy and you can experiment with the cooking.
    Yes. I am thinking of integrating steaks into my diet more and becoming a full blooded carnivore for a while.

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