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.
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.
^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.
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.
Did I post in the wrong thread?
Jackfruit Curry
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.
That would make more sense.
Haha . . . interesting is like . . . 'nice'.
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.
You're quite right about everything but ao is correct with:
The good thing about curries is that you can make them as hot/medium/mild/sweet/etcetc as you wish
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
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.
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.
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.
interesting, steaks were the first thing I learned to cook when I move out aged 18.
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)
Warning: Be cautious if you are a fragile pink
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!
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.
Yes. I am thinking of integrating steaks into my diet more and becoming a full blooded carnivore for a while.
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