Streak steak. Arguing again? You're missing the point of the post.
That is not my garage. That is Senorita Surabaya's garage.
She used to kip in there on a double but she has moved back upstairs. But she shares a room with her BFF. There is a single bed in the garage now which seems to be for BF drop-in lusty bunk-ups
That is what she was plying me with. She actually said to BFF, who was sitting on the couch, that she (BFF) should open the wine she (BFF) bought to entertain moi. But BFF said that since I was driving that was not a good idea. BFF was either looking out for my license or not keen to crack open her bottle of wine for my entertainment and I do not blame her either way. Fook some random rocking up and wanting fed and watered.
BFF is an East Timorese catholic and has set up an amazing shrine in their lounge with candles and spooky Madonnas and StFrancises. But I was so mesmerised by it that in my piety I forgot to take a photo.
Are you a relative of Rigsby Loops?
So if the "quality" cut of beef is so good you have to cover it in diabetes, ok
Too much salt could increase diabetes risk
Actually Chitty, most of the spices fall off as it cooks and you flip it over. I try to use as little salt on everything I eat. It really isn't necessary if you start with a nice cut of meat. Many use too much salt in an attempt to tenderize a tough cut of meat.
Willy has some really good spice rubs for his cuts of beef. Not many around here. The one I used I brought from the states and I am almost out.
Fully in agreement with you here!
Hey Chitty! Why we salt meats...
https://www.americastestkitchen.com/...owTo_browse_24Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.
Chitty is like Hal's mom stuck in his ways. No idea how to cook and no plan to change or learn. Its just the way it is.
Dr Willy's steaks the other night inspired me for last night's dinner.
I found a garlic bulb, cut it in half and stuck it in the convection oven along with the spud and carrots.
Add a pork chop, peas and sprouts and Bob's your Fanny.
I love garlic and it looks interesting on the plate as well with the way it tessellates looking a bit like basalt columns... although maybe a whole bulb was a bit overpowering.
With all the talk of "Qing" on these threads, it got me thinking back to Christmas a couple of years ago in Dallas with the extended family...
Texas BBQ:
Mmmm....beans!
Christmas Day Dinner on the BBQ courtesy of my cousin and her husband:
I'll tell you what, Chits. You should get yourself over to the US and eat yourself into a food coma. I didn't always agree with headworx , but I did find myself nodding in agreement with some of his comments abut food over there. You're not gonna lose any weight, and you wouldn't wanna do it every day, but...
squeeze some out and on and into your spud Mendy, it will surprise you.
^ They were more like squeezing out an M&M from the corner of a bag.
Still nice though!
Double bubble and squeak.
Sprout farts and garlic breath
I have to say....I am careful on my garlic intake, while I love it and use it in virtually every meal, if I partake in a big clove like that I have to plan to be alone for a few days and plan on some clothes burning.
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