Ooh nice. The poppers that is.
I'm all for raw ingins.
Ooh nice. The poppers that is.
I'm all for raw ingins.
oops. Poppers!
I was just getting too excited! they do look good!
You have an awesome garden then.
Yep, my Jalapeņos were store bought.
they also stock the hot charleston, which made me super excited, and I bought a bag.
they weren't the least bit hot. Tasted like a sweet capsicum or bell pepper. Can you imagine my disappointment?
They still stock them and they still label them as hot charleston, which makes me rage a little, because it's not a once off mistake. But whatever.
They also label a lot fo organic vegetables or expensive cuts of meat and fish as 50% off when it is never actually 50% off.
Ok, tomahawk normally is $150.
then they stick a label to say 50% off, some mug buys it, but they charge him $150 and tell him it’s 50% off
200 dollar
Sticker on say 100 dollar
Still pay 200 dollar
I popped in to Makro today... mainly because I was driving past anyway and was at a loose end... which is a pretty sad admission.
I saw these beef chuck rolled things and thought I'd just have to get one. Imported from Australia as well!
But what to do with it? I know there are many steak experts on Teakdoor.
I cut the thing in half with my trusty circular saw to ensure it will fit into the convection oven, and also into my casserole dish if it's that the way to go...?
Nice marbling!
Incidentally, while I was aimlessly wondering around Makro checking out the female customers to pass some time, I noticed these 9" pie tins that weren't there last week. I took two, and they were somehow so tightly wedged together that the check-out girl thought it was a single item and rang them through as a single tin. I was on the verge of being on honest, but 165 Baht is 165 Baht!
This was probably the luckiest thing that has happened to me this year.
I hope you don't want to eat it tonight, because you will need to defrost it first. Chuck roll is a good cut, but needs a long slow cook otherwise it will be quite tough. Braised is the best way, with vegetables. Just google Braised Chuck roll for ideas. 6-8 hours cooking and it will melt in your mouth.
Oooops!Think of chuck roll as a huge portion of cows meat from which you can get different cuts for regular use. For example, chuck eye roll or under blade meat. The meat is very tender in this portion and you can make boneless cuts from it. Breaking down a chuck roast into different cuts can be challenging for some people. So, try to get a skilled person to do it for you if you want to save time.
Thanks KW... not tonight as we've just had a nice fish an' chips from the pla nin I caught yesterday.
So, 6 - 8 hours.... fukk me, the convection oven only goes up to 60 minutes... the wife will be busy tomorrow getting up from the telly every hour!
you could do it in 3, but the longer the better. you could also cook it on the stove in a Mandala pot, if you have one.
^ I may have one... let me check Google.
TBH the exercise will do the missus good!
3 hours at 150C after being browned would be fine. Be sure to preheat the oven. And do braise as willy says. Make sure you have some stock in the bottom of the pot and then sealed tight. I am lucky I have a Le Crueset pot for this. Easily can add the spuds, onions, carrots and more the last hour.
Never seen meat swarf before.
Yeah I'd be going with a slow braise and veggies too.
Some pretty good butchering skills there Bud, I'm surprised Allen's of Mayfair let you go
Here Mendip.
And btw - fuck you very much, cos now I am starving and I have to go get some!
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