Thread: Dinner

  1. #26051
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    I would prefer no gravy on my steak.

  2. #26052
    Thailand Expat armstrong's Avatar
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    Who cuts a piece of steak and then holds it up for a photo. Cringe.

  3. #26053
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    Quote Originally Posted by armstrong View Post
    Who cuts a piece of steak and then holds it up for a photo. Cringe.
    Someone who does not cook it to shoe leather like you Brits do.

  4. #26054
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    Quote Originally Posted by armstrong View Post
    Who cuts a piece of steak and then holds it up for a photo. Cringe.
    Who stalks posters on a food thread?

  5. #26055
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    My question KW, while everything looks great steak and tater wise, why did you jizz in your salad?

    Seriously looks good KW.

  6. #26056
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    Quote Originally Posted by armstrong View Post
    Who cuts a piece of steak and then holds it up for a photo.
    Tentatively raises a hand.

  7. #26057
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    Coincidently picked up half a dozen tenderloins today.



    Brace yourselves people.

  8. #26058
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    Quote Originally Posted by bsnub View Post
    I would prefer no gravy on my steak.
    I also never put gravy on a steak particularly if it is an A Grade cut.

    I adore the taste and texture of a medium rare prepared steak.

  9. #26059
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Topper View Post
    My question KW, while everything looks great steak and tater wise, why did you jizz in your salad?

    Seriously looks good KW.
    it was excitement over the steak..


  10. #26060
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    Quote Originally Posted by Loy Toy View Post
    I also never put gravy on a steak particularly if it is an A Grade cut.

    I adore the taste and texture of a medium rare prepared steak.

    I only ate A grade cuts. Cheap steak is ‘orrible. As for condiments, I like variety

    Mushroom gravy
    green pepper corns gravy
    garlic butter
    chimmichurri sauce (spelling)
    red win jus

  11. #26061
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by TheRealKW View Post
    Mushroom gravy
    green pepper corns gravy
    garlic butter
    chimmichurri sauce (spelling)
    red win jus
    Not so good reheated.

  12. #26062
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    Went to a Farmers Market this morning.

    What do I with that rib of beef, HW, KW? Eddie's mum?

    Lamb today



    Need to buy a meat thermometer

  13. #26063
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    Quote Originally Posted by Steady View Post
    Need to buy a meat thermometer
    Yes you do! Looks like a good haul!

  14. #26064
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    Oh well, it had 10 minutes in the top of oven at 230c
    then half hour in the middle at about 180

    Wrapped up in its juices


    And left for 15 minutes whilst I pick the scab off this fucker

  15. #26065
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    1:39 pm and Dilly is on a runner.

  16. #26066
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    12.39 bud

  17. #26067
    Thailand Expat Saint Willy's Avatar
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    ^ lamb rack looks good.

    Quote Originally Posted by Steady View Post
    What do I with that rib of beef, HW, KW? Eddie
    Reverse sear that. don't need to do much as it's already good. just basic seasoning & olive oil.

  18. #26068
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    ^^ The lamb looks great and for 11 quid... wow!

    But... lemon cider??? I grew up 5 miles from Thatcher's cider farm and those old timers I used to see would be turning in their graves seeing this kind of womanly shite.

    I mean... FFS.

    Get some proper stuff down you.

  19. #26069
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    Overdone really. Will get a thermometer.


    Quote Originally Posted by Mendip View Post
    But... lemon cider???
    Did you never love Lemon Hooch, growing up?
    This stuff is great, zingy and refreshing and wipes it's boots on your palate on the way down.
    A sensible 4% too for all day drinking in a lovely dry heat, with sundown at 11pm.

    Totally unlike that gut rot scrumpy that saw to your gap toothed yokel old mates

    It would be heaven in 40 degree Korat I'd have thought, accompanying Leo and Sombat's cough linctus

  20. #26070
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    Quote Originally Posted by TheRealKW View Post
    Reverse sear that.
    Is that like grilling or broiling?

  21. #26071
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    Quote Originally Posted by Steady View Post
    12.39 bud
    That's even earlier, you wanker. I get scabs when I start drinking that early.

    Quote Originally Posted by Steady View Post
    Is that like grilling or broiling?
    The bender is on...


  22. #26072
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    ^ That's herpes mate or that galloping Mendip crutch rot, and nothing to do with drinking.

  23. #26073
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    Quote Originally Posted by Steady View Post



    This stuff is great, zingy and refreshing.
    Bender alert!

    Are you moving on to the babycham later, luv?

  24. #26074
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    ^ he says supping a corona with a lime in its neck

    Out of interest, asking for the wife...

    Could she substitute prosecco and soda for babycham, bro?


  25. #26075
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    Used my meat thermometer on a couple of steaks today. They came out damn near perfect. Fully converted.

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