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Thread: Dinner

  1. #23576
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    Quote Originally Posted by Chittychangchang View Post
    None of this rare meat malarkey, well done..

  2. #23577
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    None of that Kentucky shite for me. Texas all the way.


  3. #23578
    Member Bettyboo's Avatar
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    ^ looks nice.

    I went out for a burger, double burger, egg, double cheese, you know the stuff... T'was closed.

    The wife's knocking something up now to compensate. I am hungry!

  4. #23579
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    So I made Jambalaya tonight. Andouille sausage from a local butcher and it was amazing.

    Dinner-3yuzfn3-jpg

    Dinner-1otdgbm-jpg

  5. #23580
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    Quote Originally Posted by bsnub View Post
    So I made Jambalaya tonight. Andouille sausage from a local butcher and it was amazing.
    Bastard!!!!!!!!!!!

  6. #23581
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    I love jambalaya. That looks great.

  7. #23582
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    Quote Originally Posted by bsnub View Post
    So I made Jambalaya tonight.
    David48 quietly shuffles off to discover what ' Jambalaya ' is ...

    The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers (capsicums), sautéed in andouille drippings with garlic, herbs and Cajun spices!
    Sounds good!

  8. #23583
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    Quote Originally Posted by hallelujah View Post
    I love jambalaya. That looks great.
    X 100. Don't think we've ever seen Jambalaya in the food threads here, that dish definitely makes up for it.

  9. #23584
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    Quote Originally Posted by bsnub View Post
    So I made Jambalaya tonight. Andouille sausage from a local butcher and it was amazing.
    Snubby's bird is back
    Get in

  10. #23585
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    Looks good Snubs!

    Btw what camera do you use?

  11. #23586
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    Quote Originally Posted by Chittychangchang View Post
    Btw what camera do you use?
    I use a custom Gcam app that has been tweaked to work with my LG V30. Takes a pretty good pic.

  12. #23587
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    ^ That Jambalaya looks great... never heard of it before. You've reminded me that I haven't had a paella for as long as I can remember and I may have to rectify that now.

    I rarely attempt a steak as I find them so difficult to cook and I know how controversial they can be.

    Last night was no exception to my usual poor standard... I was over ambitious with the sides and hadn't fully allowed for the 'cider' factor.

    The tomato sauce had been left out of the fridge and it all came out in a rush, which was a shame. My daughter - the bugger - didn't want sauce and again, couldn't keep the smirk from her face.




  13. #23588
    Thailand Expat TheRealKW's Avatar
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    Looks darn good,

    what's hard about cooking steaks?

    Literally only needs 2 minutes both sides and done!

  14. #23589
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    ^^ Nice!

    Did the meat require some pepper or seasoning?

  15. #23590
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Bettyboo View Post
    ^^ Nice!

    Did the meat require some pepper or seasoning?
    eh?


    Pepper (plus salt and others) is seasoning.


    All meat requires seasoning.

  16. #23591
    Member Bettyboo's Avatar
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    ^ herbs, marinating, stuff, just a catch all term. I ask because often steak (especially some cuts) can be quite tasteless, and I was wondering if the steak in picture was one such example - I don't know much about steaks, but is that a sirloin? (or something similar...) They can often be a bit tougher and with less taste than they actually look.

    I've often cooked a steak and felt that I could have done better with some marinating, pre-seasoning, cooking seasoning, post-seasoning, all... The wife often marinates meat in milk to make it more tender, and it works well. I've got a mixed herbs seasoning pot which I often use while cooking (still sometimes need to add more pepper at the end). Preparing the meat seems to be a very important element of the process - as the actress said to the vicar...
    How do I post these pictures???

  17. #23592
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Bettyboo View Post
    I've got a mixed herbs seasoning pot which I often use while cooking (still sometimes need to add more pepper at the end).
    Probably because mixed herbs is not pepper & salt.

    Seasoning is usually salt and pepper, sometimes salt, pepper and garlic powder.

    If you don't season it, it will taste crap.

  18. #23593
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    ...Who supplies your flatware?...

  19. #23594
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    Quote Originally Posted by Bettyboo View Post
    I've got a mixed herbs seasoning pot ...
    ***Shifter alert!***

    And you thought I was suspect for drinking peach and passion fruit cider!

  20. #23595
    Member Bettyboo's Avatar
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    It is most certainly not shiftering to spend time on the meat so it's really tasty!


    Quote Originally Posted by TheRealKW View Post
    Probably because mixed herbs is not pepper & salt.

    Seasoning is usually salt and pepper, sometimes salt, pepper and garlic powder.

    If you don't season it, it will taste crap.

    Seasoning, just a catch all term... Are you using another weird Australianism???

    Dinner-screenshot-2020-05-17-17-45-a
    Attached Thumbnails Attached Thumbnails Dinner-screenshot-2020-05-17-17-45-a  

  21. #23596
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    I fried the steak in olive oil, with some salt and black pepper. I also like to use some chopped garlic depending on whether the daughter is watching.

    I've never marinaded meat, although I do soak liver in milk before cooking. This seems to make it go nice and soft.

    I think they were sirloin steaks, but I finished the pack and threw the bag out... and now the wife has gone and emptied the bin so I will never know. The steaks were a bit bland but I think maybe they'd been in the freezer too long.

    The thing I find difficult about cooking a nice steak is that our hobs don't seem to pump out enough flame to get the pan really hot, so instead of a seared outside the steaks just seem to slow cook all the way through. Or maybe I just need a decent pan? I very rarely cook steak as to be honest it isn't my favourite meal by a long way and would much prefer a nice steak and kidney pie, or fish and chips.

  22. #23597
    Member Bettyboo's Avatar
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    ^ I have similar problems with sirloin steaks. I suspect marination is required. Or, just buying a different type of steak that has some more fat marbling in the meat.

    Some fellas here are pretty good with their steaks, and Papillion knows how to tenderise a bit of meat, so no doubt we'll be educated soon,

  23. #23598
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Mendip View Post
    The thing I find difficult about cooking a nice steak is that our hobs don't seem to pump out enough flame to get the pan really hot,
    Buy a cast iron skillet, you'll never look back.

  24. #23599
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    Quote Originally Posted by TheRealKW View Post
    Buy a cast iron skillet, you'll never look back.
    That's step 1 taken care of, followed by:
    2/ Use good quality steak, if it needs marinating or tenderising or whatever to make it palatable you're not cooking a good steak.
    3/ Bring steak to room temp before cooking.
    4/ Lightly rub steak with a good oil before cooking, don't oil the skillet.
    5/ Season with sea salt, not pepper which will burn and go acrid during cooking.
    6/ Add steak when skillet is about as hot as it can possibly get.
    7/ Turn steak 1 time and don't go past medium-rare.
    8/ Rest steak for about the same amount of time as it took to cook which should be about 4 or 5 minutes unless you've completely fucked it up or it was a thick cut.
    9/ Season with pepper during the resting time.
    10/ Marvel at how tender and tasty a great steak is, send pic to a vegetarian with the message "it sucks to be you".

  25. #23600
    Thailand Expat misskit's Avatar
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    ^ 11/ Have a bottle of steak sauce handy for situation #2.

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