Food

^ cupboard of death!

Just finished a couple of lamb steaks, cooked with a mustard sauce on salad..... not perfect but really rather yummy and nicely filling... helped down by a cheeky little glass or three of Sauv Blanc.

^^^ I really should have said that you shouldnt put as many chillis as they suggest! I was saying to missmouse on the previous page that we think the ottolenghi books are better than the restaurants because you can tweak the recipes to your own taste

I just destroyed a massive rump steak, medium with wedges and cheese and mustard sauce.

Started to work out my five ingredients/tools etc, and realised I've accidentally given up cooking.
I've been living on smoked mackerel, bread, cheese and marmite for months. I get home from work too late to bother with anything more complicated than sticking something on top of bread.
Pity really, I quite like cooking.

cupboard:

Pepper
sea salt
bay leaves
red wine
tyme

tools:
sharp knife
cast iron griddle pan
caserole dish

Food thread's gone fucking BikeRadar. Someone PM me when it's over.

Olly398

"That is a tasty burger"

27cm damascus steel Shiribotu Chef Master
26.5cm hibiscus steel Shakira Bone Lord
Jaques of London 14" heart of willow tenderising mallet
Ruhlmann Louis XIV gilt garlic press

in my fridge...

can of lynx africa
lucky underpants
andrew ridgley
tube of preperation H, partly used
the hearts of my vanquished enemies (for eating later to gain thier strength)

Oh I wish! I use this one as I find it isnt as sweet as others. I like the almost sourness of its taste
http://www.knightsmeats.com.au/product_images/y/746/Al_Rabih_Pure_Pomegranate_Molasses_600ml__87563_zoom.jpg

^ ah good. I have been looking for a recommendation for this stuff. thanks!

^^^ I really should have said that you shouldnt put as many chillis as they suggest! I was saying to missmouse on the previous page that we think the ottolenghi books are better than the restaurants because you can tweak the recipes to your own taste

yeah! i dont use half as much chilli

oops :)

Yep, I halved the chilli too. It's the pepper that makes it sooooo hot, I think.

Baked beans cooked with a dollop or dijon!

Hottest dishes...

I have made a few jungle curries that have ruined me and I don't find much spicy.

Also, some Thai salads with uncooked birds eyes can be vicious.

Every good sandwich should have chilli in it, too.

Also peppery/chilli powdered pasta sauces can have a sneaky kick.

Food thread's gone fucking BikeRadar. Someone PM me when it's over.

haha!

Fair enough.

Right... Anyone on here think they've made the perfect steak?

Where did you get it from and what cut? How did you prepare it? How did you serve it? What did you serve it with?

I am cooking for some family and they are all steak lovers.

Dry aged sirloin steak (wholefoods has this on sale very often).

Take steaks out of the fridge at least 2 hours prior to cooking.

Cast iron pan, needs to be heavier than what's comfortable for your wrist, the kind of thing of you would hit someone on the head with it they'd be dead.
Leave empty frying pan on the gas for 10 minutes, full blast, sprinkle pan with sea salt.

Put steak in pan, fat first, let it go really crispy and then fry steaks to order and serve with béarnaise sauce.

To be accompanied with fat oven baked chips and nice light salad.

might consider eating meat again after a 10 year hiatus

^ Oh man, that sounds great. Are you saying hold the steak fat side down til it crisps up and then pop it over on to the meatier faces?

Controvesially, but deliciously, I like to marinate a steak in a mixture of red wine, soy sauce and olive oil for 24 hours. The cooking ^ as above. Cut of choice is definitely a ribeye.

Until 2 minutes ago i really wanted that ottolenghi tofu. I now want steak. I'd be the worst vegan...

Some great, classic steak recipes in this:

^ Oh man, that sounds great. Are you saying hold the steak fat side down til it crisps up and then pop it over on to the meatier faces?

That's it. If it's a thick cut try to score the fat a bit and rub salt in it, when the fat reduces it'll season itself in it's own juice. I'm not getting involved in the whole rib eye vs sirloin debate as it's personal preference in the end. Personally I preferred sirloin, when cooked the right way. Fillet is not my thing. It's all about the marbling, just like a good jamon!

That's it. If it's a thick stick try to score the fat a bit and rub salt in it, when the fat reduces it'll season itself in it's own juice. I'm not getting involved in the whole rib eye vs sirloin debate as it's personal preference in the end. Personally I preferred sirloin, when cooked the right way. Fillet is not my thing. It's all about the marbling, just like a good jamon!

+1, I usually buy rump but if i'm feeling flush I will will buy a nice bit if sirloin, so tender.

Where can I get a good steak around Goodge Street for lunch? I can't wait now until the weekend!

Also, dinner: http://www.timeout.com/london/restaurants/venue/2:30043/cay-tre

That's it. If it's a thick stick try to score the fat a bit and rub salt in it, when the fat reduces it'll season itself in it's own juice. I'm not getting involved in the whole rib eye vs sirloin debate as it's personal preference in the end. Personally I preferred sirloin, when cooked the right way. Fillet is not my thing. It's all about the marbling, just like a good jamon!

I don't think it really matters, if they are cooked well they can both be pretty amazing. Fillet has to be treated differently from sirloin/rump, either sear really quickly on in a very hot pan, then roasted gently, or even better turned into a beef wellington this is Tom Kitchen's recipe its time consuming and there is lots of technique involved but it is amazing!

who's hungry http://www.cheeseandburger.com/