^ Now I understand, thanks!
The more cooking I do, the more I realise I don't know. I've a lot to learn.
A 'Little Gem' lettuce should be appropriate.
Your 'soups' are what I would call 'stews'.
They do look good for a cold evening though.
A bit of cornflour in to thicken it up and it would be a good-looking stew.
Well last time I did use the word "stew" and was told by the peanut gallery that the broth was too liquidy for a stew.
I didn't want to do that though. I like the broth to have a nice clean beef flavor that is the perfect vehicle for all the spices and flavors I add.
Well, I've had it for two weeks now and tonight I'm gonna Christen my fancy new cast iron skillet.
I'm a little nervous as I've never really cooked a good steak before, but I think I know what I need to do...
Many years ago I used to play golf near Kuantan with a pipe coating BP rep, and I'll always remember some advice he once gave me. We were level on holes and on the 18th. My approach shot landed in a green-side bunker while his hit the green... so my bunker shot was to stay in the match.
As I addressed the ball, he called over to me, "you know what you've got to do here don't you..."
"Nah... what's that then?"
"He said, "You've got to concentrate like fuk!"
Needless to say with that spinning around in my mind I topped the ball straight into the far wall of the bunker and lost the match.
But... the advice was good. So tonight I'm gonna go easy on the sides, just oven chips and maybe some microwaved sweetcorn, and concentrate like fuk on these steaks!
Two sirloins all ready to go, and coming nicely up to room temperature... as per HW's instructions (Stage 3).
Time for a quick Leo... get the chips in the oven, then on with stage 3!
^
Good luck. If that's a Lodge 10.25", mine should be winging it's way towards me as I write.
^ It's a Konig... you're the third person now who's mentioned Lodge...
Hard work... but they came out OK, I think...
To be honest, the littlun's looked better than mine.
Good... but a bit tough. Maybe that was just the steak.
Now I have to clean and oil the skillet I guess.
Hate to sound mean Mendip, but you still haven't
Just by the pic of the raw steak it was never going to be any good, the colour isn't right and there's zero marbling. Looks very much like Thai beef? Anyway it looks to have been Striploin which isn't the most tender cut at the best of times, but imported from countries who know something about raising good beef cattle it can still be good. See the differences in the 2 pics below?
^ & ^^ It's Pork isn't it?
Last edited by NamPikToot; 04-06-2020 at 11:18 PM.
add Black Beans, Pinto Beans and Kidney Beans as much volume as the meat, if not more..i like beans. Oh and tomato puree.
Stir that lot up and now set the Chitty timer for tomorrow.
had to edit the middle post as the pics stopped showing, i think it doesn't seem to like more than 3 at a time, weird.
A taste of the Caribbean, which is about as much as I can hope for at the moment.
Proper little hot sauce in that bag on the side too.
Last edited by hallelujah; 05-06-2020 at 12:18 AM.
Tasty looking page of food!
What would make this thread even better is if one of our resident Brits - perhaps yourself - posted a picture of a proper curry from a proper curry house at home. I'm missing traditional British food like lamb jalfrezi, chicken tikka masala, tandoori, samosas, saag aloo, prawn puri and naan bread like you can't believe.
Gimme some hardcore food porn!
interesting vid here. One steak seasoned a day before, another 1 hour before and the other 1 minute before. Then they were all cooked using the "reverse sear" method; I was surprised just how juicy they all looked after being first cooked in the oven (especially the one that was salted a day before).
Last edited by hallelujah; 05-06-2020 at 04:31 AM.
It looks to me as though your pan wasn't hot enough.
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