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bivith wrote:Not true at all, it's just that most people when they do "well done" seem to hear "dry hunk of nothingness" instead.
If you like steak well done then you don't like steak.
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JayPee wrote:Really?! That's not much! You could probably only afford a bag of peas from Waitrose thenminkyqueen wrote:Waitrose FTW.JayPee wrote:Hehminkyqueen wrote:How are the sainsbury's payouts anyway?
viral [deleted]I live opposite one, so I don't go anywhere else!
/Starts supermaket flame-war. - Well it's about as justified as a console one right? I spend about as much or more as a 360 on food every quater.
Grunk wrote:That is brilliant.
Gordon Ramsey's touch guide:
cheek = rare
chin = medium
forehead = well done.
Dirtbox wrote:Sainsburys Jamie Oliver range is only 21-days old which is a bit rubbish in the grand scheme of things, but better than most stuff you can get. Just got back from the States, and a lot of the steaks are aged for a minimum of 30 days. Had a couple of 24oz ribeyes out there, and they were so tender, even though I had them very rare.
Where was it that did those 28 day steaks? Sainsbury's I think, they're WELL worth the £5 a shot.
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bauhaus wrote:For some reason If I cook a meal my missus gets food poisoning.
For some reason, if i cook a good meal my missis gets horny
Suits me
Dirtbox wrote:Other things to be in the box soon too by the sound of it.
Word up.
Trust in the box.
IT Monkey and StickyPiston Minecraft Hosting Support
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bivith wrote:Wipe its arse and chop the horns off?
If you like steak well done then you don't like steak.
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Dirtbox wrote::-D
21 is it? It's not hard to leave em in the fridge for a week
Trowel wrote:I'd love to try a decent chateaubriand, but I've only ever seen it for two and my missus hates rare steak. Perhaps I should just be a greedy bastard !
Ate Chateaubriand at our work meal last weekend which is the tenderloin served medium rare. Best meat I've ever eaten, incredible flavour.
NNID Sid-Nice
minkyqueen wrote:I'd go for something by Nigel Slater. Easily one of the best and most inspiring cook book writers I've read. You really get the impression that he loves food while reading his books and he never gets snobbish or excluding.Dirtbox wrote:I get the impression you're quite a confident cook, so you might like Waitrose Food Illustrated. It's a bit more hardcore than Olive. Olive is quite fun though. And there's a good offer in there this month, 25% off your bill at a bunch of restaurants in January.minkyqueen wrote:That's probably not such a bad idea, I've never used a recipe, read a magazine (unless drooling at the pictures in the food section of the Guardian counts) or a cook book in my life. I think I'm at a level where I can probably understand what they're waffling on about now.
If you want to get into it, I'd suggest picking up something like Olive magazine (you can get it in the supermarket) as you're bound to find something in there that's easy to make and pretty quick too.
I've tried showing cook books to my non-cooking friends, but they just get a little daunted and never get round to actually using the book. Perhaps the magazine approach is a little less intimidating.
Sainsbury's magazine is good too.
Edited by Dirtbox at 17:21:25 19-12-2006
Harry wrote:There's a similar deal in my house. Whoever cooks, I wash up!bivith wrote:We have a deal in our house. If one of us cooks, the other washes up.
The worst thing about home cooking is the washing up!
bauhaus wrote:Hurrah I like it when a plan comes together! And i like it when the forum comes through, it puts me in a festive spirit!
RESULTS JUST IN!!!!
That was the best steak I`ve ever cooked, rather than broiled slowly into shoe leather it was soft, juicy and held tons more flavor than previous efforts. Hardly used the (english) mustard at all
Following the sage advice here, did 1 min per side at super temp then slowed it right down for the last few mins, it really, really made a difference!!
Wife agreed too, in fact, off for post meal shag after this smoke
Cheers guys
Death_Is_Near wrote:Very good indeed.pjmaybe wrote:/bookmarks ;D
God my mouth is watering like a dolphin's minge
Pike wrote:I don't think you can beat The River Cottage Meat Book. Tells you every how and why when cooking meat.minkyqueen wrote:I'd go for something by Nigel Slater. Easily one of the best and most inspiring cook book writers I've read. You really get the impression that he loves food while reading his books and he never gets snobbish or excluding.Dirtbox wrote:I get the impression you're quite a confident cook, so you might like Waitrose Food Illustrated. It's a bit more hardcore than Olive. Olive is quite fun though. And there's a good offer in there this month, 25% off your bill at a bunch of restaurants in January.minkyqueen wrote:That's probably not such a bad idea, I've never used a recipe, read a magazine (unless drooling at the pictures in the food section of the Guardian counts) or a cook book in my life. I think I'm at a level where I can probably understand what they're waffling on about now.
If you want to get into it, I'd suggest picking up something like Olive magazine (you can get it in the supermarket) as you're bound to find something in there that's easy to make and pretty quick too.
I've tried showing cook books to my non-cooking friends, but they just get a little daunted and never get round to actually using the book. Perhaps the magazine approach is a little less intimidating.
Sainsbury's magazine is good too.
Edited by Dirtbox at 17:21:25 19-12-2006
AgentFosterGrant wrote:Bloody as hell!
Burnt to a crisp or bloody as hell?
I'm a grumpy bastard.
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