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hindle xiii

Food and drink thread

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I don't think choosing cheap cuts should be limited to people on a tight budget, and a slow cooker uses about as much electricity as a filament lightbulb.

As for cooking steak, try Heston Blumenthal's method of flipping it every 15-20 seconds. It gives good results, and never forget to let the meat come up to room temperature before cooking and to rest it afterwards before eating.

I agree with you

I'm a long and slow fan

As for the steak that's pretty much what I do

I get my meat from this place in Sheffield that you have to be a member of and you can only join if you are a public servant some good gear and very cheap

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Maybe they should learn to collect wood and cook on a real fire, or dig fire pits. ;)

I occassionally do

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I agree with you

I'm a long and slow fan

As for the steak that's pretty much what I do

I get my meat from this place in Sheffield that you have to be a member of and you can only join if you are a public servant some good gear and very cheap

That's a bit too League of Gentleman for my liking. Hilary's special stuff.

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I ate at the Caddy Mann restaurant the other day. Extremely good food - I had fricassée of squirrel!

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I'm going in the other direction: I'm teaching myself to cook steak properly

I get a bit irritated by the patronising attitude of people on tv who say that people on a limited budget should buy cheap meat forgetting that cooking the stuff knocks hell out if a limited energy bill

There's a good little video on the Donald Russell website that shows how to cook steak (well one way of cooking steak). I got some steaks off them when they were doing one of their many 'special offers' and have to say it was rather good.

 

I have recently found a local butcher who can tell me exactly which farm his meat comes from (and sounds convincing so probably isn't talking BS) and has some nice cuts at decent prices. Always big queues there so he must be doing something right.

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I agree with you

I'm a long and slow fan

As for the steak that's pretty much what I do

I get my meat from this place in Sheffield that you have to be a member of and you can only join if you are a public servant some good gear and very cheap

Sounds like Costco

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I agree with you

I'm a long and slow fan

As for the steak that's pretty much what I do

I get my meat from this place in Sheffield that you have to be a member of and you can only join if you are a public servant some good gear and very cheap

The missus' brother lives in Sheffield and absolutely swears by the Real Meat company.

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Sounds like Costco

No but costco's meat isn't to be sniffed at

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No but costco's meat isn't to be sniffed at

 

A bit like the mutt's nu................

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Newcastle Brown ice cream. No, really! It is actually very nice.

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Fish and Chips with double mushies from midgeleys on their way right now

I'm starting to drool

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There's a good little video on the Donald Russell website that shows how to cook steak (well one way of cooking steak). I got some steaks off them when they were doing one of their many 'special offers' and have to say it was rather good.

I have recently found a local butcher who can tell me exactly which farm his meat comes from (and sounds convincing so probably isn't talking BS) and has some nice cuts at decent prices. Always big queues there so he must be doing something right.

My butcher has his cows in a shed outside the shop.

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My butcher has his cows in a shed outside the shop.

 

Cuts down on food miles

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I just had a mega sandwich.

 

A full cheesy white baton with spread, tomato puree, brie, blue cheese, smoked bavarian, tomato and onion. All bought from Sainsbury's (bar the butter) for under £4. It probably weighed the same too. Full as ####.

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I just had a mega sandwich.

 

A full cheesy white baton with spread, tomato puree, brie, blue cheese, smoked bavarian, tomato and onion. All bought from Sainsbury's (bar the butter) for under £4. It probably weighed the same too. Full as ####.

If you like mega-sarnies, see if there's a Vietnamese place anywhere near you that does Banh Mi.

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If you like mega-sarnies, see if there's a Vietnamese place anywhere near you that does Banh Mi.

I don't think there's owt like that in Westhoughton! Possibly on the correct side of the hill when I get home, but it won't do owt for meat and fish free Friday though!

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I just ordered lots of meat from a local farm. Most of it are cuts I have cooked before but I added a load of oxtail which I have never cooked before.

 

Has anybody got any good oxtail recipes that they would be kind enough to post on here that I could try?

 

Thanks 

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I just ordered lots of meat from a local farm. Most of it are cuts I have cooked before but I added a load of oxtail which I have never cooked before.

 

Has anybody got any good oxtail recipes that they would be kind enough to post on here that I could try?

 

Thanks

Fantastic in a stew. Fry them to brown,

In a casserole dish add Celery, Carrot, swede, potato, garlic and onions (plus anything lurking in cupboard or fridge).

Add beef stock, red wine or beer. Season with pepper and salt

Cook long and slooooooooow- 4 hours at least.

30 minutes before the end check the seasoning and add dumplings.

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Fantastic in a stew. Fry them to brown,

In a casserole dish add Celery, Carrot, swede, potato, garlic and onions (plus anything lurking in cupboard or fridge).

Add beef stock, red wine or beer. Season with pepper and salt

Cook long and slooooooooow- 4 hours at least.

30 minutes before the end check the seasoning and add dumplings.

Can't go much wrong with that, really. I probably wouldn't have swede in there, personally. A couple* of smoked oysters can add to the flavour, as would 2 or 3 crushed juniper berries and some thyme.

 

*which means you can pig out on the rest of the tin - chef's privilege! B) 

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Can't go much wrong with that, really. I probably wouldn't have swede in there, personally. A couple* of smoked oysters can add to the flavour, as would 2 or 3 crushed juniper berries and some thyme.

 

*which means you can pig out on the rest of the tin - chef's privilege! B)

 

Thanks to both. I've never tried smoked oysters so will add some to the shopping list.

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I've spotted these little bottles in a couple of delis recently - Uncle Roy's Comestible Concoctions. They look interesting, so I've bought the juniper and sage ones. I also bought a jar of their oak smoked red chillis, which smell amazing.

Edited by Futtocks

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Chefs always say that frozen peas are as good as fresh.

But what are they for? They are usually used as a dressing and in my opinion add nothing to a meal, they are almost impossible to transfer from the plate to the mouth without spilling.

For me the best way with peas is to use dried and have them as mushed.

I remember in East Anglia that peas used to be sold as a fast food snack with vinegar and they were alright too.

So what's the best thing to do with garden peas?

Edited by bearman

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Fresh peas, eaten raw straight from the pod and in season, are the best! Much better than frozen, the peas and pods should be deep vivid green, juicy and sweet.

 

Trouble is, the peak of the season is short, and soon the 'fresh' peas you get are pale, clothy and tasteless. So, for the rest of the year, use frozen.

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