Thread: Dinner

The problem is that is not beef....

Originally Posted by aging one

The problem is that is not beef....

My thought was the same...use the pork to make pulled pork sandwiches.

^ Amen.

Them damn master butchers strike again.

What i would like to know is were all these pattaya and bangkok master butchers actually master butchers before they joined the SAS or after they left?

Originally Posted by beerlaodrinker

What i would like to know is were all these pattaya and bangkok master butchers actually master butchers before they joined the SAS or after they left?

I only made the journeyman level before I left the states...

As i was telling you guys, lovely bit of gammon

Dills corned dog looks like gammon,ham or pork.

I'd shag it.

Originally Posted by Luigi

I'd shag it.

We've seen what you'd shag.....

Originally Posted by Dillinger

As i was telling you guys, lovely bit of gammon

Hmmm...that ain't the same mystery meat.

Originally Posted by Dillinger

This was after 2 hours of boiling



Chopped in half



Put some in the fridge and half in here with shanks for tomorrows dinner and bacon for brekky


Its a piece of piss this cooking malarkey

Personally, I'd fry the rashers.

Originally Posted by SKkin

..that ain't the same mystery meat

No Luigi mate

2 hours boiling transformed it

Originally Posted by Luigi

Personally, I'd fry the rashers

One side gets crispy in the pan in the morning. Its the way forward

Originally Posted by Dillinger

2 hours boiling transformed it

I'm having trouble with the coloring of what's on the plate, what's in the boil pot and the master butcher mystery meat. Maybe my lulu eyes are deceiving me.

Did you brine the mystery meat with salt/sodium nitrites(curing salt) aka pink salt prior to boiling?

No... i just chucked it in a pot of water

The Aussie master butcher you all slagged off must have brined it

Like Lulu's mistress #3, the meat was pinker in the middle

Water bath arrived just need to find something to try it out on.

Originally Posted by Dillinger

Like Lulu's mistress #3, the meat was pinker in the middle

I thought it was #2 that was exceptionally rare ....

^^ STEAK

pop down Sainsburys and get a nice bit of Aberdeen angus or Hereford bull mate.

This site's good
https://www.chefsteps.com/activities/sous-vide-steak

Have you got the bags yet?

Grab some while youre in there, ziplock will do, just squeeze or hoover all the air out or use a bull clip to attach it to the side

Grab a snack while youre at it

I bought the sous vide supreme bags off amazon. Theyre reusable too

Originally Posted by CSFFan

I thought it was #2 that was exceptionally rare

You havent been stirring his custard?

Came with 50 bags and the vacuum machine.