Don't want to sound like a food snob, but Apple goes with pork, not beef.
https://teakdoor.com/attachments/the...64f69f895a-jpg
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Don't want to sound like a food snob, but Apple goes with pork, not beef.
https://teakdoor.com/attachments/the...64f69f895a-jpg
Its a problem with Paleo Robbie, that some things come in too big portions, and as you note frozen. Even something like a 500g pack of mince is a bit unmanageable, and I am not that keen on thawing and portioning and refreezing.Quote:
Originally Posted by dirk diggler
Think you will be good to trot with you beef if you do not let it get too thawed though.
Mendip sure is going to kick himself if and when he gets around to trying a trial deliver of some of their steaks....
Paleo Robbie Grocery
Quite honestly Nid, it's why I do not order online for beef. It's already frozen and unless you have a bandsaw you get a huge hunk of meat.Quote:
Originally Posted by nidhogg
I buy a large fresh slab and bring home and cut into sizes I want and I bought a vacuum sealer with freezer bags and wrap them nicely. I never let beef go longer than 4 months. They say 6 is OK. Salmon 3 months.
Ya know Mendy that is one of the most presentable meal you have posted. Your wife make that? If so..God Bless her. Proper portion size, not a mess of whatever submerged in some liquid sauce like substance..Quote:
Originally Posted by Mendip
:)
^ This...what he said.
Thanks guys for the veiled compliments... I think. I'll pass on your appreciation to the missus.
I still refute the whole portion size thing, but won't go on about it. What I will say however is that my modest Western portions usually include half a medium sized potato and at least half of my meals are veg. The wife's pork thingy today included a whole bowl of rice (in the background), of which I ate less than half. I reckon the wife's meal had more carbs.
And it was me who grew the beans and peas, so let's get real here.
But anyway, like I said, I won't go on about it.
No problem, fatty.
You burn off a lot of calories with all the nervous tension lakorn buildsQuote:
Originally Posted by Mendip
https://i.imgur.com/1Z80yC1.jpg
To Bisto, or not to Bisto, that is the question.
https://i.imgur.com/ZXg3gvT.jpg
https://i.imgur.com/oUlSuNB.jpg
Lady Pies be moist enough.
^ Really digging your twig collection.
^^ Can you get Lady Pies in the PI?
...sigh...Quote:
Originally Posted by Bogon
That would be cinnamon on the left.
https://i.imgur.com/DwraB71.jpg
Hiso nose pickers, arse scratcher and ball hair trimmer on the right.
^ Someone's bumming around his sisters house again:)
New Villa. Like it so much I think I'm gonna ship me Ferraris down and Edith back up next month. :)
^ Is that a fitted oven there too?
All looks very familiar
https://i.imgur.com/fL76tWP.jpg
:)
just look around you, they are everywhereQuote:
Originally Posted by Topper
I just had the best stake of my life.
^ sadomasochist
Was just about to stay up and post all about it but just realised I ran out of booze so maybe tomorrow.
I've had a change of heart:
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Not a bad effort for home by 2330 and posting by 0200
If you dont mind me saying, I think youve been done over there mate..
Theres not much marbling there...and did you slice them with a blunt axe?:)
Ruddy hell!
You can please the TD steak connoisseurs some of the time but not all of the time:smileylaughing:
Stumps , KW and Snubbles will be getting moist at the sight of that lot:)
Btw, I'll have that 301g well done with a side order of baked beans and gravy.
Steak looks good, but I gotta agree with Reg, was someone revenge carving your steak? A sharp knife will make all the difference. And the variation of 156grams up to 300+?
#jealousasfuck
And that's what a good steak looks like inside.Quote:
Originally Posted by dirk diggler
That was quite possibly the best steak I’ve ever had.
There just doesn't need to be when the meat is that good.Quote:
Originally Posted by Reg Dingle
Quote:
Originally Posted by Reg Dingle
Sobriety would have also helped.Quote:
Originally Posted by DrWilly
That ship's already sailed mate.Quote:
Originally Posted by Joe 90
Nae fast yer last and if yer nae quick ye dinna get.
Yeah it has to be said DD, next time you're slicing up a whole ribeye have a sharp butchers knife or less alcohol in you or both :)
There are so many knives in my house I could have cut each steak with a different one trying to find the best one.
But just like everything else that is missing from my kitchen, the one I wanted will be at the bar.
Less alcohol does not interest me.
Some top notch steaks there. :yup:
The type of meat that require nothing but a 5 second sear on each side.
Then served with a side of nothing but one more of them. :)
Maybe you saw it on fantastickitchens.comQuote:
Originally Posted by Reg Dingle
Only designed and built it the last few weeks.
https://i.imgur.com/a1icirY.jpg
https://i.imgur.com/tdWlMco.jpg
The white plastic coolant reservoir on the top.
https://i.imgur.com/JpClHma.jpg
https://i.imgur.com/cmgbXek.jpg
Whisked egg yolks, then combined with grated cheese, ground pepper, and oregano.
Spaghetti dripping with its water lifted in, well stirred, then fried bacon added.
https://i.imgur.com/CMt3tdy.jpg
Quick n easy carbalishious luncharooney. :yup:
^ Big portion, that. We use those 2ft diameter plates for serving.
It's Tuesday and so far no hint of the dreaded pig's intestine soup.
Today it was beef basil and very nice it was too.
I'm building up to find the right time to mention to the wife that I'm thinking of taking in that poor little puppy... I could well be back to the offal soup tomorrow. Fingers crossed.
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^ As long as the ingredients are clean, very tasty. :tumbs:
It's why Thai/Isaan food is best cooked by yerselves at home, rather than some 30 baht food stall. You know the meat is clean of shite.
Amen brotha.Quote:
Originally Posted by Mendip
10km beach run in the morning. :yup:
And here was me thinking you'd already posted your lunch on noseybook:Quote:
Originally Posted by Mendip
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Those brick splash backs are great for absorbing food and oil splashes.
Well. I wasn't going to mention it but being Dil did in such an eloquent way, Yeah I think in the future it would be best to use a much heaver knife fully sharpened so you are not "Sawing" it. Wasn't as much marbling as I would have expected from a rib eye but it looks like the butcher ( not you DD) did a heavy trim up before packing which sadly takes away a lot of the fat that makes them a Ribeye and so tender.Quote:
Originally Posted by Reg Dingle
Enjoy the steaks :)
Ah huh....sure Eddie. We all believe you. Strap on a Go Pro and show us some of these long runs you do. You can do in hyperlapse ya know.. :)Quote:
Originally Posted by Edmond
It was kinda more of a jog.
With an ice cream break at around 7km. Then a kinda walk for the rest of it. :)