Sign in to follow this  
hindle xiii

Food and drink thread

Recommended Posts

Just now, Robin Evans said:

Home done corned beef for tea.....

Bloody good it was..... 

Recipe?

Share this post


Link to post
Share on other sites
34 minutes ago, Futtocks said:

Recipe?

 I get a piece of topside and soak it in a brine incl curing salts with nitrate (i get mine from weschenfelder) and leave in the fridge for 3-4 days min.

I rinse off and stud with cloves.

Mix up black and white pepper, all spice, cayenne, nutmeg and and a pinch cinamon. I massage the rub mix into the beef and leave overnight.

I then braise the beef in water with the usuals carrotts celery onions... 150°c for about 5-6 hours.

Lately I've done a stein on it by adding new pots and cabbage for the last 60/30 mins..... to give a one pot tea....

Old school snap. Very tasty. Make good sarnies tomorrow with a touch of mustard

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites
32 minutes ago, Robin Evans said:

 I get a piece of topside and soak it in a brine incl curing salts with nitrate (i get mine from weschenfelder) and leave in the fridge for 3-4 days min.

I rinse off and stud with cloves.

Mix up black and white pepper, all spice, cayenne, nutmeg and and a pinch cinamon. I massage the rub mix into the beef and leave overnight.

I then braise the beef in water with the usuals carrotts celery onions... 150°c for about 5-6 hours.

Lately I've done a stein on it by adding new pots and cabbage for the last 60/30 mins..... to give a one pot tea....

Old school snap. Very tasty. Make good sarnies tomorrow with a touch of mustard

I shall look into that, and maybe give it a go some time soon. Thanks especially for the recommendation for the nitrate supplier.

Share this post


Link to post
Share on other sites

I did slow-roasted beef last weekend. I used a remote-probe thermometer in the thickest part of a top-rump joint, to monitor temperature, and set the oven to 55 degrees centigrade. I held the temperature as long as, and as well as, my oven could manage. The joint was up on a rack, for even cooking all round, and only released a couple of drips into the roasting tin.

The beef came out extremely dark on the outside, but a deep red inside. Unlike a regular medium/rare roast, the juices did not spill out as you carved, but were retained in the meat. This does mean that, if you want gravy, you will have to make it without the roasting juices. But the beef was all the better for it.

I ate it at about 6:30pm, but kept coming back to it later in the evening for sneaky cold-cuts with a dab of horseradish. I'm almost ashamed how much I ate in one day.

Share this post


Link to post
Share on other sites
10 minutes ago, Futtocks said:

I did slow-roasted beef last weekend. I used a remote-probe thermometer in the thickest part of a top-rump joint, to monitor temperature, and set the oven to 55 degrees centigrade. I held the temperature as long as, and as well as, my oven could manage. The joint was up on a rack, for even cooking all round, and only released a couple of drips into the roasting tin.

The beef came out extremely dark on the outside, but a deep red inside. Unlike a regular medium/rare roast, the juices did not spill out as you carved, but were retained in the meat. This does mean that, if you want gravy, you will have to make it without the roasting juices. But the beef was all the better for it.

I ate it at about 6:30pm, but kept coming back to it later in the evening for sneaky cold-cuts with a dab of horseradish. I'm almost ashamed how much I ate in one day.

With beef , don’t be (almost) ashamed . One of God’s gifts!

Edited by DavidM

Share this post


Link to post
Share on other sites

One of these days when the memsahib has gone out and I'm left to amuse myself, I'm going to faff about and atrempt my own horseradish sauce

Share this post


Link to post
Share on other sites
9 minutes ago, DavidM said:

With beef , don’t be (almost) ashamed . One of God’s gifts!

I was following the astute dietary advice of Miss Piggy, who once wisely opined that she never ate anything she couldn't lift.

  • Like 1

Share this post


Link to post
Share on other sites

On the subject of beef, I just went up the road to Morrisons, and they have something new in the meat section - "Pastrami Style Brisket Joint". Priced at £10 a kilogramme, I bought a small joint for just under £5, which I will try tomorrow.

Share this post


Link to post
Share on other sites
On 18/05/2018 at 2:09 PM, Futtocks said:

On the subject of beef, I just went up the road to Morrisons, and they have something new in the meat section - "Pastrami Style Brisket Joint". Priced at £10 a kilogramme, I bought a small joint for just under £5, which I will try tomorrow.

Well, instead of following the printed instructions, I slow-cooked it inside a roasting bag, and it was pretty decent. No additional ingredients or seasoning added, which turned out to be a good move, as the meat had plenty of salt and pepper in the spice mix. Served with egg fried rice.

The downside to slow-cooking is that cold-cuts the next day are dryer than a conventional roast. Next time, I'll try the suggested method, for comparison.

Share this post


Link to post
Share on other sites

4kg Frozen Goose for £5 reduce to clear at Tesco. Never had Goose before, but will be having within the next week.

Share this post


Link to post
Share on other sites
2 hours ago, Mumby Magic said:

4kg Frozen Goose for £5 reduce to clear at Tesco. Never had Goose before, but will be having within the next week.

Goose is delicious but oozes a lot of fat when roasted. Save that fat (and strain it as clear as you can through a fine sieve or muslin), because that'll be absolute dynamite for roast potatoes or chips. Or confit duck legs for Cassoulet.

Or rubbing on all over if you decide to swim the English Channel.

Edited by Futtocks

Share this post


Link to post
Share on other sites
6 minutes ago, Mumby Magic said:

can I freeze it after cooking#? As in the goose fat?

If it is really well-filtered, it'll keep in the fridge for a few months. However, freezing is less risky. 

Some ideas here, with a downloadable recipe PDF: http://www.goosefat.co.uk/page/usage-recipes

  • Thanks 1

Share this post


Link to post
Share on other sites

Found in Sainsbury's - Fussel's smoked rapeseed oil. Not bad! The smokiness is subtle rather than overpowering. 

Share this post


Link to post
Share on other sites
On 6/13/2018 at 1:42 PM, Futtocks said:

Found in Sainsbury's - Fussel's smoked rapeseed oil. Not bad! The smokiness is subtle rather than overpowering. 

Jamie fess up it's you ...come on you know you want to.

  • Like 1

Share this post


Link to post
Share on other sites

Went to Beverley market on saturday.

Not the best.... but well up there. A russian stall selling all kinds of russian pastries.

A top asian stall selling home made curry.... the pakora was gorgeous.

A pie stall to die for.

An artisan baker. An italian baker. Two premium coffee stalls. Fabulous fruit n veg. Fish man wasnt brilliant but what je had looked good.

 

Share this post


Link to post
Share on other sites

Yesterday evening, improvising an accompaniment to slices of cold roast beef, I looked in the fridge. The result? Potato salad with a teaspoon or so of horseradish sauce stirred in. the spuds were Bartlett's Apaches and the mayonnaise was Sainsbury's own brand, which I rate better than most pre-prepared mayonnaises including market-leader Hellmans.

I'll be doing that again - it works well with beef!.

Share this post


Link to post
Share on other sites

I ate at Dishoom this evening. Well worth a visit if you're ever near a branch.

Share this post


Link to post
Share on other sites

I have come to decision, one I'd  made earlier .... the only things worth talking about are food, drink, books and music.

Everything else is a recipe for bad behaviour and depression. Recognising when both these are happening and changing course using the above is essential.

So tonight Fish with Picpoul de Pinet .

And from now on reading lots of things like "So long, and thanks for all the fish!"

Share this post


Link to post
Share on other sites

A gastronomic michelin star bonanza the next few weekends.

1. A masterclass this Saturday at Waku Ghin (2 star Japanese place) followed by a 6 course tasting menu - looking forward to trying A5 waygu beef

2. Bangkok weekend after for Gaggan's new tofu restaurant, 16 course tasting menu, a Sunday lunch at Bo-Lan (1 star) and then Monday lunch at Nahm (1 star). Trying to fit in SuHring (spelling) as well for Sunday night, but we'll see...

Lots of gym and vegetables in preparation.

  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, MattSantos said:

A gastronomic michelin star bonanza the next few weekends.

1. A masterclass this Saturday at Waku Ghin (2 star Japanese place) followed by a 6 course tasting menu - looking forward to trying A5 waygu beef

2. Bangkok weekend after for Gaggan's new tofu restaurant, 16 course tasting menu, a Sunday lunch at Bo-Lan (1 star) and then Monday lunch at Nahm (1 star). Trying to fit in SuHring (spelling) as well for Sunday night, but we'll see...

Lots of gym and vegetables in preparation.

very jealous. 

Went to Tom Kitchin's place in Edinburgh a couple of weeks back, and tbh, the taster menu left me a little disappointed. Mostly decent food, apart from overcooked fish (Michelin star ffs), but the waiter trying to take our order when we hadn't been given menus, taking our glasses away without asking us if we wanted another drink with 2 courses to go (we had to wave a waiter down!), left a little sour taste in the mouth when I paid the £275 bill for lunch.

I won't be going again.

Share this post


Link to post
Share on other sites
15 hours ago, Dave T said:

very jealous. 

Went to Tom Kitchin's place in Edinburgh a couple of weeks back, and tbh, the taster menu left me a little disappointed. Mostly decent food, apart from overcooked fish (Michelin star ffs), but the waiter trying to take our order when we hadn't been given menus, taking our glasses away without asking us if we wanted another drink with 2 courses to go (we had to wave a waiter down!), left a little sour taste in the mouth when I paid the £275 bill for lunch.

I won't be going again.

Poor service really does make a difference.

First time i went to Gaggan, the food was amazing, but the strongest memory is sharing a beer with him as he minced around the place eating an UberEats. 

 

Share this post


Link to post
Share on other sites
Quote
Quote

 

 

Well the Goose was disappointing. Tasted nice but not very much of it. Was supposed to serve 8-10 but we got 3 a bit out of it. My first attempt at goose fat roasties toneet.

Share this post


Link to post
Share on other sites
1 hour ago, Mumby Magic said:

Well the Goose was disappointing. Tasted nice but not very much of it. Was supposed to serve 8-10 but we got 3 a bit out of it. My first attempt at goose fat roasties toneet.

A goose does have a big ribcage, so a large-looking bird can yield less than you'd expect if you're used to chicken or turkey.

But the fat is wonderful for spuds, as long as you get it really hot.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.


League Express - Online Now

League Express - Every Monday



Rugby League World - Sept 2018

Rugby League World - Sept 2018

Rugby League Books On Sale Here