Tonight I'm going to have dinner here
Best way to cook a Steak • Page 19
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paul_haine 4,205 posts
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terminalterror 18,931 posts
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Registered 11 years agopaul_haine wrote:
Which one?
Tonight I'm going to have dinner here
I took my girlfriend to the Picadilly one for her birthday and it was very tasty indeed. She had a sirloin spiral cut marinaded in garlic for 2 days special thingy, and I went with a rump. So incredibly tender and tasty.
The Picadilly one has a nice touch where you go to a conceirge type desk on the ground floor, give your name and by the time you've got to the floor you were directed to, you get greeted by name. Classy. -
StarchildHypocrethes 22,695 posts
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Registered 9 years agoI like their chairs too. -
paul_haine 4,205 posts
Seen 3 days ago
Registered 8 years agoterminalterror wrote:
I'm going to the Hampstead one. Then I'm going to the Everyman cinema across the road with its waitress service and sofas to watch District 9. And I'm even going with a girl! AWESOME!paul_haine wrote:
Which one?
Tonight I'm going to have dinner here
I took my girlfriend to the Picadilly one for her birthday and it was very tasty indeed. She had a sirloin spiral cut marinaded in garlic for 2 days special thingy, and I went with a rump. So incredibly tender and tasty.
The Picadilly one has a nice touch where you go to a conceirge type desk on the ground floor, give your name and by the time you've got to the floor you were directed to, you get greeted by name. Classy. -
Grunk 4,718 posts
Seen 3 days ago
Registered 8 years agoI was meant to update on the smoking...
Got a small top rump joint,
Brined it in a bowl in the oven at about 60 degrees to bring it up to temperature for 40 minutes (think it could have gone longer).
Put a good handful of Alder chips in the smoker (could probably have done with less) and smoked it on high heat for 6 minutes (pretty much perfect timing).
Sliced the joint. about 0.5cm of smoked depth and the rest nicely rare. Smokyness was nice, but a probably a bit too strong, so less chips next time.
Probably better to eat as thinly sliced carpaccio like as opposed to steak, but still very tasty.
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terminalterror 18,931 posts
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Registered 11 years agoStarchildHypocrethes wrote:
I love the sheer quantity of dead cow covering various bits of chairs, walls etc.
I like their chairs too. -
Onny 5,697 posts
Seen 3 days ago
Registered 8 years agoGrunk wrote:
I imagine it would be very nice served fajita-style, sliced in a flatbread with salsa and sour cream.
I was meant to update on the smoking...
Got a small top rump joint,
Brined it in a bowl in the oven at about 60 degrees to bring it up to temperature for 40 minutes (think it could have gone longer).
Put a good handful of Alder chips in the smoker (could probably have done with less) and smoked it on high heat for 6 minutes (pretty much perfect timing).
Sliced the joint. about 0.5cm of smoked depth and the rest nicely rare. Smokyness was nice, but a probably a bit too strong, so less chips next time.
Probably better to eat as thinly sliced carpaccio like as opposed to steak, but still very tasty. -
localnotail 21,558 posts
Seen 3 hours ago
Registered 5 years agoPlaying all the right notes— but not necessarily in the right order.
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ronuds 20,948 posts
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Registered 7 years agoLooks good. How much weight does a "serving" equal, though? Can't really tell if those prices are fair... -
BinaryBob101 21,187 posts
Seen 10 hours ago
Registered 4 years agoWorks out to about an ounce per steak. Hardly the biggest portion in the world, however, Donald Russell's meat is supposed to be very, very good quality. I'd prefer twenty eight days hung though myself.Goose fat is sponsored by:
Lens Flare
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skuzzbag 5,215 posts
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Registered 9 years agoOnny wrote:
mmmm Organic Angus can't be beat.mrpon wrote:
Tee!terminalterror wrote:
I had a lovely romp this evening (along with some friends)
I'm having a rump myself tomorrow. No fancy methods for me; just frying it 2 mins each side, peppering it, then leaving it to rest for 5 mins. \o/
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crashVoodoo 3,265 posts
Seen 5 days ago
Registered 11 years agojust received arkham asylum from amazon for my birthday and it came with a donalrussel flyer in it ... wow the fillets looked awesome :-/
/dribbles excessivelya Nexus a day keeps the apple away
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localnotail 21,558 posts
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Registered 5 years agoLOL I put the link in because of the flyer that was in the bf's FIFA box I think
No, actually it was with a controller he bought from Amazon. Do you think it's just an Amazon-wide ad campaign or is it gamer specific? Could the canny people at Donald Russell have just seem this messageboard and thought... "Hmmm. Gamers like steak!".
I wonder what other forms for targeted advertising EG would seem to suit?Playing all the right notes— but not necessarily in the right order.
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BinaryBob101 21,187 posts
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BinaryBob101 21,187 posts
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Registered 4 years agoLexx is about to confirm that he really likes his steak cooked blue. Really blue. He thinks it's fucking lovely!Goose fat is sponsored by:
Lens Flare
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Lexx87 20,873 posts
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Registered 7 years agoI can now confirm that I like steak blue. Really blue. Just brown on the outside and pretty much raw in the middle. It's fucking lovely.Speak the truth hussy!
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Skorms-Boss 347 posts
Seen 2 years ago
Registered 4 years agoLexx87 wrote:
have you tried it raw?
I can now confirm that I like steak blue. Really blue. Just brown on the outside and pretty much raw in the middle. It's fucking lovely.
http://en.wikipedia.org/wiki/Steak_tartare -
Lexx87 20,873 posts
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paul_haine 4,205 posts
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Registered 8 years agoLexx87 wrote:
You're not going to get ill off of steak tartare.
My only worry is the gettng ill off it. -
Skorms-Boss 347 posts
Seen 2 years ago
Registered 4 years agoLexx87 wrote:
as long as it's a good cut then there's no danger, most places that serve it will give you lemon with it, the acid inside of the lemon will cook it.
My only worry is the gettng ill off it.
It's good, I wouldn't order it all the time, but you can cross it off of your list of things to do before your dead!
N.B Don't have it in france, they normally serve horse meat. -
Dirtbox 74,023 posts
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Registered 11 years agoA protip from Floyd (RIP): Never put salt on meat unless it's been seared first.+1 / Like / Tweet this post
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Skorms-Boss 347 posts
Seen 2 years ago
Registered 4 years agoDirtbox wrote:
A protip from Floyd (RIP): Never put salt on meat unless it's been seared first.
too true, it draws out all of the natural juices, turning the meat into a dried up old maid -
Pike 13,431 posts
Seen 5 days ago
Registered 10 years agoSkorms-Boss wrote:
Nothing wrong with horse meat. It's usually excellent.
N.B Don't have it in france, they normally serve horse meat.
As for only salting after searing. Bullshit, more or less. -
mrpon 24,463 posts
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Registered 7 years agoOh here we go, look Floyd did it and it didn't do him any harm........oh. -
crispyduckman 1,824 posts
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Registered 5 years agoLexx87 wrote:
+1 - take one thick fillet steak, oil the meat (LIGHT olive oil), season and fry on max heat in an oiled heavy frying pan for between 45 - 60 seconds each side. yums.
I can now confirm that I like steak blue. Really blue. Just brown on the outside and pretty much raw in the middle. It's fucking lovely.PSN & XBL - crispyduckman
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mowgli 32,150 posts
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Registered 7 years agoOk, may as well throw it in here. I have a lump of topside beef in the oven. 890g. It said to cook it for an hour and a half - surely not?!! I've seared it for about 8 minutes and was thinking of taking it out of the oven after 30 minutes. I want it medium rare (girlfriend is scared of the thought of it being too rare). So what am I doing? An hour and a half or 30 minutes?Pissy pants.
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Khanivor 38,886 posts
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Registered 11 years agoCook it for 30 minutes, take it out, cut it, see how well it is cooked. -
mowgli 32,150 posts
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Registered 7 years agoYeah going to. Just wanted a rough guide, don't want to be chopping it up every half hour.Pissy pants.
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I took it out after 25 minutes and it was cooked to absolute perfection. Fuck knows where that hour and a half came from. Absolutely bloody gorgeous, still got half of it left and it has beached us both.
Pissy pants.
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