Food and drink thread

[Wolford6]

Are you doing them in fat or on a griddle placed directly above a gas burner.

 

A tin can is a steel can with a thin coating of tin.

 

Gas burner ----- 1000⁰ C at flame, at least 600⁰ C on a griddle surface

Lard ---------------smoke point ~200⁰ C

 

Tin melting point: 221⁰ C, though tin-vapour release is probably higher for a tin can because the mobile tin will fuse into an alloy with the steel at high temperatures

 

http://www.therange.co.uk/home_and_furniture_housewares_cookware_bakeware/dept/fcp-category/list?resetFilters=true#page=4&productsPerPage=16

 

 

i.e. you run the risk of both inhaling tin vapour and marking your cooker.

[hindle xiii]

Are you doing them in fat or on a griddle placed directly above a gas burner.

 

A tin can is a steel can with a thin coating of tin.

 

Gas burner ----- 1000⁰ C at flame, at least 600⁰ C on a griddle surface

Lard ---------------smoke point ~200⁰ C

 

Tin melting point: 221⁰ C, though tin-vapour release is probably higher for a tin can because the mobile tin will fuse into an alloy with the steel at high temperatures

 

http://www.therange.co.uk/home_and_furniture_housewares_cookware_bakeware/dept/fcp-category/list?resetFilters=true#page=4&productsPerPage=16

 

 

i.e. you run the risk of both inhaling tin vapour and marking your cooker.

The latter, probably a dry frying pan.

 

I managed to find of couple of presentation rings at Asda, they're not big enough but it'll be reet. Smaller crumpets.

Edited June 4, 2013 by hindle xiii

[Futtocks]

I agree there. I have even seen some vegans saying that if you don't go vegan like, straightway, you may as well not bother.

Ridiculous, and liable to put off potential Vegans, so they're not helping their cause either. Reminds me of that character in 'The Simpsons' who claims to be an 8th-level vegan - he doesn't eat anything that casts a shadow.  

[Futtocks]

The latter, probably a dry frying pan.

 

I managed to find of couple of presentation rings at Asda, they're not big enough but it'll be reet. Smaller crumpets.

Cocktail Crumpets! Ooh, very a la mode.  

[hindle xiii]

Cocktail Crumpets! Ooh, very a la mode.

Elephantitis blini.

[hindle xiii]

There are actually vegans like that. They think someone stopping eating meat but not becoming extreme are 'harming the cause'. They even have a go at regular vegetarians. As you say, ridiculous.

I blame the RFL.

[hindle xiii]

So are we definitely a no-no with the DIY crumpet rings? Cos I've a ##### load of tuna cans winking at me.

 

Btw, who cooks crumpets in lard?

Edited June 4, 2013 by hindle xiii

[Severus]

Crumpets seem like puff pasty in that its a lot less fuss to by them ready made and you're not really gaining much by making them yourselves. I admire the effort though. 

 

One a side note, my missus bullied me into ordering one of these

 

http://www.amazon.co.uk/HACIENDA-STEEL-PIZZA-CHIMENEA-CHIMINEA/dp/B004HU48S4/ref=sr_1_2?s=outdoors&ie=UTF8&qid=1370361163&sr=1-2&keywords=pizza+oven

 

Hasn't arrived yet so I don't know whether it is a genius purchase or another foodie gadget that never gets used.

[Futtocks]

Crumpets seem like puff pasty in that its a lot less fuss to by them ready made and you're not really gaining much by making them yourselves. I admire the effort though. 

 

One a side note, my missus bullied me into ordering one of these

 

http://www.amazon.co.uk/HACIENDA-STEEL-PIZZA-CHIMENEA-CHIMINEA/dp/B004HU48S4/ref=sr_1_2?s=outdoors&ie=UTF8&qid=1370361163&sr=1-2&keywords=pizza+oven

 

Hasn't arrived yet so I don't know whether it is a genius purchase or another foodie gadget that never gets used.

If you don't use it for pizza, it's quite a nice heat source for sitting outdoors on an evening.

[timtum]

I'm finding that I'm eating a lot less meat recently. Partly this is due to the cost of responsibly sourced meat but also to keep my calorie intake under control. I joke about vegetarians but I'm really only refer to the militant type who have a right bee in their bonnet about someone else's choice to eat meat. 

 

I agree there. I have even seen some vegans saying that if you don't go vegan like, straightway, you may as well not bother.

 

Stay strong boys, stay strong.....

[Futtocks]

I've been moving steadily towards cheaper cuts of better-quality meat in my diet. They take longer to make good, but the results are worth it. With suppliers like Donald Russell, you might wince at the cost of, say, a beef steak or joint, but cuts like cheek, tail, rib trim are well priced and delicious. Last time I had a fillet steak, I appreciated the tenderness, but was disappointed by the lack of deep beef flavour.

[hindle xiii]

Pom Bears are immense.

[hindle xiii]

Keelham Farm Beer Festival, tomorrow.

 

BD13 3SS

[l'angelo mysterioso]

I quite like Nigel Slater's shows.

Now that Greg Wallace .... I could only warm to him if I had a flat iron handy.

He knocks some decent stuff out

But he seems lonely

He seems to be always making supper for one

[l'angelo mysterioso]

I've been moving steadily towards cheaper cuts of better-quality meat in my diet. They take longer to make good, but the results are worth it. With suppliers like Donald Russell, you might wince at the cost of, say, a beef steak or joint, but cuts like cheek, tail, rib trim are well priced and delicious. Last time I had a fillet steak, I appreciated the tenderness, but was disappointed by the lack of deep beef flavour.

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

Edited August 1, 2013 by l'angelo mysterioso

[Futtocks]

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

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.

Edited August 1, 2013 by Futtocks

[longboard]

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

 

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

[hindle xiii]

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'm a big fan of ol' Heston and I've done that technique of taking it out of the wrapping and let it sit on a wire rack in the fridge for two days and then frying it intensely for 20 seconds at a time. It's really good. Although it helps it you start with the best cut you can afford first.

 

I found when it comes to letting meat rest a while, it will cool down, but it's a piping hot sauce/gravy/butter that warms it up again.

[Futtocks]

I'm a big fan of ol' Heston and I've done that technique of taking it out of the wrapping and let it sit on a wire rack in the fridge for two days and then frying it intensely for 20 seconds at a time. It's really good. Although it helps it you start with the best cut you can afford first.

 

I found when it comes to letting meat rest a while, it will cool down, but it's a piping hot sauce/gravy/butter that warms it up again.

I wrap it in foil to rest, and keep it on a rack over the (still hot, but off the hob) pan.

[hindle xiii]

I wrap it in foil to rest, and keep it on a rack over the (still hot, but off the hob) pan.

I was tempted to try his 60deg chicken recipe, low and slow, but everyone else is a bit squeamish and I couldn't find a chicken small enough for one!

[l'angelo mysterioso]

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

[l'angelo mysterioso]

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

I occassionally do

[hindle xiii]

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.

[Futtocks]

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

[longboard]

A girl called Jack.

 

Some of you may have heard about this fine young woman on the radio, or read about her and her blog about poverty, food poverty, politics and other things.

 

http://agirlcalledjack.com/2012/07/30/hunger-hurts/

 

Moving stuff.