Ye snub fek off you're am imbecile in you're own thread.
Its like being in kindergarten all over again,has mummy got your bib ready its nearly feeding time in the sty.......
^ If you mean did i put the cider in the fridge and open the wine to breath then i think the answer is yes.
Snub is about too
New York Strip , rubbed with salt and pepper and let stand in the refrigerator for at least a few hours preferable overnight. them cooked on a hot cast iron skillet with a litle bit of olive oil. First I stand it on edge and cook the fat side for a minute or two to caramelize the fat on the side. Them depending on thinness I cook each flat side 4 to 5 minutes . Always tender with a little pink (1/3) in the middle.
I like to serve it with crisp French fries, lemon sprinkled on the stake and A1 stake souse on the side.
In fact the one of my top priorities of thing to bring with me to Thailand when I come there, is a couple of big bottles of of A1 stake sauce.
The sooner you fall behind, the more time you have to catch up.
^Can get A1 at Foodland in Pattaya, don't know about other branches though. Agree with you fully, it's good stuff!
Have not seen it In Khon Kaen where we are, but I have not really looked since , I use to travel between the US and Thailand often every year and always brought the essentials with me . Now I am stuck in the US , and when things open up I will have to make a decision, this traveling back and forth is getting old not to mention that I am also getting older. I think traveling will be more difficult for a while also. Perhapse it is time to close shop here in the US, then I will have to source my A1 locally. Perhaps Top's at Central Plaza.
I found this video on YouTube on how to make your own stake sauce , but I have not tried it yet. In the Vid it looked a little too thin , so i might as a little of corn starch or let it reduce a little more.
It depends on the steak. The better the quality the more rare I prefer. It also depends on the thickness of the cut. Carpaccio is fine for me if slices are nice and thin.
And how long hung as a carcass, not that wet aged rubbish in plastic.
This Thread inspired me!
Four thinly sliced New York stakes rubbed with salt and pepper and sitting in the refrigerator until tonight. (9 hrs).
Stay tuned for the juicy details.
I'll have you know, I don't even eat steak..heaven forbid. On the rare occasion I do, there can't be any red in it.
I also don't eat fries or choco cake anymore. I'll have you know I have lost 30 pounds these last four months. So suck that egg.
Better yet ao, suck my teats.. put up or shut up. lol.. big mouth for a little dick man.
Last edited by MarilynMonroe; 26-06-2020 at 11:25 PM.
^ he'll be busy trying to prove he can still get his little pecker hard tomorrow, you must understand a normal sized knob in small hands looks bigger.
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