Food

Used pineapple juice on a venison joint years ago, turned the meat to almost pate. Be careful as to how long you marinade it for.

Can someone quote me as the over sensitive twat has me on ignore.

papaya also works wonders

Used pineapple juice on a venison joint years ago, turned the meat to almost pate. Be careful as to how long you marinade it for.

Can someone quote me as the over sensitive twat has me on ignore.

There you go.

Really? Good to know, another use for the fruit off our tree if it ever decides to mature...

some lazy google science: https://www.filipinochow.com/green-papaya-meat-tenderizer/

I’ve done the pineapple/papaya marinade on pork shoulder steaks. Marinades for a morning and eaten for lunch. Absolutely delicious

Kiwi marinade is great too.

Great, thanks... Will give them an hour or two then get them on the griddle pan, I'll let you know how I get on... I'm supposed to be avoiding fatty meat so the idea of eating flank and skirt appeals as they're much lower in fat than other cuts... And price, obvs, because I'm cheap...

Skirt is used a lot in Tex-Mex cooking. Could be a good source for flavour ideas - lime, garlic, chili, cumin, etc

I love skirt steak - dry brine, quick blast on hot charcoal grill, chimichurri, and a cold pilsner. Lovely.

On a steak front, our holiday resort has a place that does proper steak diane a la table, with the rolling cart and flaming brandy. So good. It's a classic for a reason.

That sounds great... Bit jealous...

I've eaten a lot of, er, skirt, it seems to be the staple in Colombia and other South American countries... Looking forward to dinner time!!

That was delicious, protein only supper... I probably won't poo for a week...

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Teh flamez....

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What are folks thoughts ok Carbon steel pans? Getting fed up with our job stick pans being shit, that and also has done for sale for£15, but thought that was too cheap

Bought a de Buyer a while back.

Took some time to build up enough seasoning on it, but it works great now.

https://www.lakeland.co.uk/26237/De-Buyer-Mineral-B-Element-24cm-Frypan-561024

Used them for years professionally without problems. One of those things that just work (once seasoned). Nowadays have a good non-stick for personal use, which is fine, but will be going back to those^ when it wears out.

Think I'll be getting a new set soon - want something that'll give me up to 10 years.

What kind of materials should I be looking at? Gas hob. I'm fighting a losing battle in a household where no one uses the correct utensils for non-stick so my beautiful LC non sticks are all scuffed to fuck and no doubt dosing us with cancerous chemicals. Also fighting a losing battle in a household where people just dunk hot cast iron pans in cold soapy water and scrub them until the rust shows and have no desire to season every week.

What are my options? (Apart from divorce)

I'd like 2 saucepans (one large and deep, 1 smaller saute pan), 2 frying pans (one large, 1 small-medium), also particularly interested in some kind of deep, heavy thing I can use on a hob, in the oven/under a grill and serve on a table. I've got an LC knock-off shallow casserole which is OK but it's that kind of enamelled interior which is awful to use on a hob. I'd also like it to be much deeper.

Budget is whatever's right.

I guess a lock on the cupboard (or just store them high out of reach).

I'd go for stainless pans and a stainless saute pan which will fit in the oven. These are quite hard for other people to fuck up.

Pro Cook and reasonable value and decent ime:
https://www.procook.co.uk/product/procook-elite-triply-saucepan-set-2-piece

For frying pans - probably;y easiest to get cheapish non stick and replace every 18 months or so:

https://www.nisbets.co.uk/bourgeat-non-stick-frying-pan-360mm/k744

This is where I'm at, current non-stick pans are buggered and would like to replace it with something that works and lasts

Coolio, only learnt something about them when I saw a salter carbon steel frying pan in Aldi for £15 and thought that's to good to be true (life time guarantee) but peaked my interest so seriously considering one

The Aldi one will probably fine - there isn't much to them, so long as the steel is heavy enough gauge to provide reasonable heat distribution and not warp on a gas hob.
A few things to consider: It takes a while for the seasoning to build up. Acidic foods will strip the seasoning off. Don't scrub them down!

This is what I've just gone and bought from Aldi for £15, pre-seasoned but will give it another season or 2 before I use it

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Other than periodic seasoning I wash my deBuyer pans using a scrubber brush - just hot water, rinse hot, dry right away and oil followed by a short blast on the element - not nearly every time obvsly.

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but peaked my interest

piqued

(posted only as a public service, not a dig.)

Beef short ribs have had a dry rub on (ooh er) for 48 hours. Just delivered them to my wood fired oven swimming in a pineapple, sultana and stout glaze. Wish them luck

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