Food

First time I used fenugreek in a recipe I misread tsp as tblsp and stunk out the house for three days.

Fenugreek armpits tho

Oh shit. :)

Leftovers about to get upcycled into crispy lamb wraps with humus and hot sauce

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Yep. Good. *burp

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Oh hey mate, missed this. Oh ya know, just stuff like greek slow cooked lamb shoulder with herby feta on top.

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I sometimes sprout fenugreek as they are delicious BUT I literally reek for days.

First time I’ve followed a recipe entirely in Spanish. Turned out alright, even if I forgot the chickpeas.

Arroz al horno, literally Oven rice.

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Looks like a full English with rice?

Just needs an egg on top. Awesome.

That looks great, paella rice or some other short grain variety?

It is that, essentially.

Yeah, paella rice. I'd get booted out if I used anything else!

Got a 350g ribeye (pictured) and 200g fillet. What do? Plan to bake then fry. Any advice on seasoning and timing or anything else for med-rare? I don’t have a meat thermometer yet.

From what I’ve googled and prior experience, salt and up to room temp then 25-30 mins at 120c preheated then into a smoking hot griddle pan with butter and garlic for a minute or so each side. I’ll probably leave the thicker fillet in the oven while I do the ribeye in the pan, then put the filet straight into the same pan after.

Also, this bit or pork is 500g. Any roasting advice?

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I would barbecue the ribeye, or even just pan fry it at high heat if you have a decent air extractor :)

I would salt it once you're up to room temp, I'd be scared of drawing too much moisture out of the meat by seasoning too early... I would do as @withered_preacher says...

Do you know how to do the finger/palm test? Touch thumb to index finger for rare, thumb to middle for medium and thumb to ring finger for... You don't need to know about that one...

The spring back in the fleshy part of your palm gives a pretty good indication of how cooked your meat is without the need for a thermometer...

I would start the pork in a pan, sealing off all sides with some nice colour then finish in the oven...

Has anyone got a Instant Pot? Kind of getting tempted mostly to cook dried beans faster.

Also the Duo Plus would mean I can get rid of the slow cooker and sous vide cooker. Means more room for Korean/Vietnamese spicy sauce and beer in the cupboards.

My wife just ordered one, supposedly to use a potential autoclave for my pre-covid stash of N95 masks. This is absolutely no help to you.

Dunno. Could work out well all things considered.

I presume it'll sanitise the Blue Passports when Europe reopens?

There are some things that even an Instant Pot cannot do.

I presume you have a good rice cooker if you eat lots of Vietnamese and Korean food?

See, this was the argument in our house - I thought I won when we got the Zoji GBC05 (we mostly use it for steel cut oats). But now my wife ordered the Instant Pot as well.
: (

I do it the old fashioned way but the Pot is a rice cooker as well.

Same one as us I think. I find oats a little bit gelatinous but between making cycling rice cakes and everything else we use it 10+ a week.

We quite like our oatmeal from this thing: we do 1/2 cup of steel cut oats to 2 cups of water and a generous pinch of salt for the 2 of us. That’s the white translucent cup that comes with the machine, not actual imperial cups.

We've got one (the Sage variant).

It's great, we use it a lot for stocks and stews but it's also a fantastic rice cooker - so reliable and you just set it and forget it until you're serving up - as it's sealed it can't get cold. Love it.

If you do any batch cooking it's a no brainer.