User Tag List

Page 159 of 165 FirstFirst ... 59109149157158159160161 ... LastLast
Results 7,901 to 7,950 of 8217

Thread: Mahow's all new, all new, all new food thread

  1. #7901
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Yeah I'd go ribeye.

    EDI?T: no sauce

  2. #7902
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Ribeye with no sauce.

    A good steak doesn't need it.

  3. #7903
    Won the Old Board Lewis's Avatar
    Join Date
    Sep 2015
    Location
    Hull
    Posts
    27,655
    Mentioned
    136 Post(s)
    Tagged
    0 Thread(s)
    Ask to have the 'Maturo Platter' as your main, tip a side of chips over it, and then eat it all with your fingers.

  4. #7904
    DEATH TO THE WEIRD Raoul Duke's Avatar
    Join Date
    Sep 2015
    Location
    Haarlem
    Posts
    7,050
    Mentioned
    23 Post(s)
    Tagged
    0 Thread(s)
    Wagyu is the daddy.

    I like peppercorn sauce but a great steak doesn't necessarily need it

  5. #7905
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    If I do feel the need for a steak sauce I'll always go chimichurri as it will be served on the side as a dipping sauce.

  6. #7906
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    36,966
    Mentioned
    89 Post(s)
    Tagged
    0 Thread(s)
    The best steak I ever had was in Montevideo with chimichurri, but the second best was in New York literally smothered in blue cheese. Either way, pepper sauce can get fucked.

  7. #7907
    The Artist Formerly Known as Taz
    Join Date
    Sep 2015
    Posts
    8,772
    Mentioned
    111 Post(s)
    Tagged
    0 Thread(s)
    Yep, chimichurri rules all. And onglet for an underrated cut.

  8. #7908
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    31,076
    Mentioned
    146 Post(s)
    Tagged
    0 Thread(s)
    I'd always go ribeye but there's surely some wanky trendy one that is the correct answer these days.

  9. #7909
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    19,878
    Mentioned
    47 Post(s)
    Tagged
    0 Thread(s)
    Rib eye is a the king.

    Picanha or something like that for the wanky cut. Chorizo, is that a Brazilian cut?

    Always thought fillet is underrated whilst sirloin is overrated.

    Bernaise as the sauce as it's the biggest bastard to make yourself

  10. #7910
    DEATH TO THE WEIRD Raoul Duke's Avatar
    Join Date
    Sep 2015
    Location
    Haarlem
    Posts
    7,050
    Mentioned
    23 Post(s)
    Tagged
    0 Thread(s)
    Chorizo is a Spanish dried meat, like Salami

  11. #7911
    Webly Ian's Avatar
    Join Date
    Sep 2015
    Posts
    20,882
    Mentioned
    131 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by niko_cee View Post
    Always thought fillet is underrated whilst sirloin is overrated.
    People get really sniffy about fillet but I think it can be very nice.

  12. #7912
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    36,966
    Mentioned
    89 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Raoul Duke View Post
    Chorizo is a Spanish dried meat, like Salami
    It's also what the argies call a New York strip, or something of that ilk.

  13. #7913
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Ian View Post
    People get really sniffy about fillet but I think it can be very nice.
    I'm personally not a fan of fillet.

    The flavour just isn't there compared to other steaks.

    I've recently converted to rump for my steak of choice, seems to have the best flavour to leanness/fat ratio which is good when trying to become less of a fat bastard.

  14. #7914
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    36,966
    Mentioned
    89 Post(s)
    Tagged
    0 Thread(s)
    I'm eating a lot of cheap shitty steak at the moment as part of my attempt to lose some weight for the cricket season, I couldn't believe that one medallion steak from Tesco - by no means a tiny thing - is less than 200 calories, or so the packet claims. Had that (fried dry), a bit of mustard and some spinach tonight for example and am plenty full, trying to work out what the catch is, there's always a catch.

  15. #7915
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    19,878
    Mentioned
    47 Post(s)
    Tagged
    0 Thread(s)
    Money?

    Isn't that just the Atkins diet though?

    Quote Originally Posted by Raoul Duke View Post
    Chorizo is a Spanish dried meat, like Salami

  16. #7916
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Ian View Post
    People get really sniffy about fillet but I think it can be very nice.
    Fillet is amazing as part of a dish.

    It's outshone by other cuts as a standalone steak.

  17. #7917
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    36,966
    Mentioned
    89 Post(s)
    Tagged
    0 Thread(s)
    It was Ł4.50 for a packet of two of these things, so at just over two quid a pop I don't think the bailiffs are going to be here next week. And yeah, I guess that is what the Atkins diet is but I'm heading for another summer of wall to wall egg sandwiches so you have to do something.

  18. #7918
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Jimmy Floyd View Post
    I'm eating a lot of cheap shitty steak at the moment as part of my attempt to lose some weight for the cricket season, I couldn't believe that one medallion steak from Tesco - by no means a tiny thing - is less than 200 calories, or so the packet claims. Had that (fried dry), a bit of mustard and some spinach tonight for example and am plenty full, trying to work out what the catch is, there's always a catch.
    Bowel cancer.

  19. #7919
    Senior Member Jimmy Floyd's Avatar
    Join Date
    Sep 2015
    Posts
    36,966
    Mentioned
    89 Post(s)
    Tagged
    0 Thread(s)
    That is true. Guess I'll switch to fish next week and hope I don't get skin cancer.

  20. #7920
    Senior Member Pepe's Avatar
    Join Date
    Sep 2015
    Posts
    12,296
    Mentioned
    55 Post(s)
    Tagged
    0 Thread(s)
    Chorizo is different things in different places.

  21. #7921
    Senior Member Pepe's Avatar
    Join Date
    Sep 2015
    Posts
    12,296
    Mentioned
    55 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Jimmy Floyd View Post
    The best steak I ever had was in Montevideo with chimichurri, but the second best was in New York literally smothered in blue cheese. Either way, pepper sauce can get fucked.
    Argentinians do make the best steak, imo. The Uruguayan version is the same.

  22. #7922
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    19,878
    Mentioned
    47 Post(s)
    Tagged
    0 Thread(s)
    Just cooked a joint of beef, not sure what it was but think it would have been topside, which came with cooking instructions of 2h54m on 200/180Fan. It was just over 2kg. Seemed absolute madness to me. I don't have a functioning meat thermometer at the moment so I did it for about 1h40m and then rested it for half an hour and it came out pretty decent, but more towards medium than rare in my view. What the fuck are they doing putting those instructions on it? It'd be a husk after being roasted for the best part of three hours.

  23. #7923
    I used to be funny.
    Join Date
    Sep 2015
    Posts
    22,382
    Mentioned
    45 Post(s)
    Tagged
    0 Thread(s)
    Yeah, I think 2 hours was usually what my parents gave their roasts. I should remember really as I was usually turning the oven on for them whilst they were out.

  24. #7924
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by niko_cee View Post
    Just cooked a joint of beef, not sure what it was but think it would have been topside, which came with cooking instructions of 2h54m on 200/180Fan. It was just over 2kg. Seemed absolute madness to me. I don't have a functioning meat thermometer at the moment so I did it for about 1h40m and then rested it for half an hour and it came out pretty decent, but more towards medium than rare in my view. What the fuck are they doing putting those instructions on it? It'd be a husk after being roasted for the best part of three hours.
    ).

    EDIT: dunno what happened there, I'd written out a full reply as follows:

    I'd imagine it's because they have to give instructions which will get it up to whatever has been deemed the "safe" internal temperature, despite the fact it's scientifically unsound and stupid.

  25. #7925
    Won the Old Board Lewis's Avatar
    Join Date
    Sep 2015
    Location
    Hull
    Posts
    27,655
    Mentioned
    136 Post(s)
    Tagged
    0 Thread(s)
    Isn't that because official health guidance says to cook beef 'thoroughly', i.e. until it's brown and dried out all the way through? There was a restaurant in Portsmouth a few years ago that folded after the council shut it down for serving pink burgers, and the issue was that, unless you can trace your suppliers back to the cows, you can't legally cover your arse if you serve them contrary to the guidance.

  26. #7926
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    19,878
    Mentioned
    47 Post(s)
    Tagged
    0 Thread(s)
    I was just on my way back to edit in a caveat for Lewis along the lines of yes, I know some people like their meat cooked PROPERLY.

    The burgers thing is different due to the mincing. You can have rare steak, and presumably roasted meat, as the outside of it where the bad stuff can form is still heated above a required temperature, but in minced things the bacteria can have formed all the way through so pinkness is frowned upon. Or something like that. Pink burgers are also usually a bit shit.

  27. #7927
    Senior Member niko_cee's Avatar
    Join Date
    Sep 2015
    Posts
    19,878
    Mentioned
    47 Post(s)
    Tagged
    0 Thread(s)
    Not sure how steak tartare gets past the fun police on that logic though.

  28. #7928
    ram it up your shitpipe Giggles's Avatar
    Join Date
    Sep 2015
    Location
    Kildare
    Posts
    31,076
    Mentioned
    146 Post(s)
    Tagged
    0 Thread(s)
    They're probably supposed to cut and mince the meat just before serving.

  29. #7929
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Giggles View Post
    They're probably supposed to cut and mince the meat just before serving.
    You can buy prepared packs of steak tartare in Polish supermarkets though.

    Which is just finely minced beef which you then add raw egg yolk along with chopped onions and gherkins.

    Fucking lovely on a bit of crusty bread.

  30. #7930
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Germans eat raw pork mince.

  31. #7931
    Won the Old Board Lewis's Avatar
    Join Date
    Sep 2015
    Location
    Hull
    Posts
    27,655
    Mentioned
    136 Post(s)
    Tagged
    0 Thread(s)
    Remember that poster called 'Stalin' who reckoned his Polish university flatmates were scoffing raw bacon out the packet? Explains the Holocaust.

  32. #7932
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Lewis View Post
    Remember that poster called 'Stalin' who reckoned his Polish university flatmates were scoffing raw bacon out the packet? Explains the Holocaust.
    I have seen a Pole do the same tbf, took down a whole pack of raw unsmoked back bacon.

    It's because their bacon is fully cured so you can just do that.

    The ones sold in English supermarkets are not though.

  33. #7933
    The Artist Formerly Known as Taz
    Join Date
    Sep 2015
    Posts
    8,772
    Mentioned
    111 Post(s)
    Tagged
    0 Thread(s)
    I've said this before here but if you see an Eastern European gaff, raid the freezers for this stuff. Like chewing on Giggles' unwashed foreskin

  34. #7934
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    24,054
    Mentioned
    36 Post(s)
    Tagged
    0 Thread(s)
    Your marketing might need some work.

  35. #7935
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    Taz the gammon.

  36. #7936
    The Artist Formerly Known as Taz
    Join Date
    Sep 2015
    Posts
    8,772
    Mentioned
    111 Post(s)
    Tagged
    0 Thread(s)
    It's salty gammon fat, I can't dress that shit up any better.

  37. #7937
    Senior Member randomlegend's Avatar
    Join Date
    Sep 2015
    Posts
    11,969
    Mentioned
    50 Post(s)
    Tagged
    0 Thread(s)
    I bet you chop a bit up and add it to your shepherd's pie.

  38. #7938
    Senior Member Lofty's Avatar
    Join Date
    Sep 2015
    Posts
    5,939
    Mentioned
    37 Post(s)
    Tagged
    0 Thread(s)
    Slowcooked short ribs today, tremendous

  39. #7939
    Senior Member SincereTheRebel's Avatar
    Join Date
    Sep 2015
    Location
    In Wolves
    Posts
    11,084
    Mentioned
    45 Post(s)
    Tagged
    0 Thread(s)
    Made some lemon pepper wings the other day. Cant quite get the wings, fully coated in the batter once it is cooked. There is always a section, that does not quite stick

  40. #7940
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    24,054
    Mentioned
    36 Post(s)
    Tagged
    0 Thread(s)
    Are you deep frying? If so, you need to use enough oil so that they don't immediately touch the bottom of the pan. Also, lower them in slowly to give the bit heading towards the bottom of the pan a chance to crisp up before coming in contact with anything.

  41. #7941
    Senior Member SincereTheRebel's Avatar
    Join Date
    Sep 2015
    Location
    In Wolves
    Posts
    11,084
    Mentioned
    45 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by Spikey M View Post
    Are you deep frying? If so, you need to use enough oil so that they don't immediately touch the bottom of the pan. Also, lower them in slowly to give the bit heading towards the bottom of the pan a chance to crisp up before coming in contact with anything.
    Ive been given an air fryer so ive tried them in there. Maybe that same principal applies?

  42. #7942
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    24,054
    Mentioned
    36 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by SincereTheRebel View Post
    Ive been given an air fryer so ive tried them in there. Maybe that same principal applies?
    I would have thought so. Your best bet is probably greaseproof paper and laying them so they aren't touching each other, but you wouldn't get many out of a batch and it might still happen anyway.

  43. #7943
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Had a black paella yesterday (cuttlefish ink with pieces) and both my shits today have been jet black.

  44. #7944
    Won the Old Board Lewis's Avatar
    Join Date
    Sep 2015
    Location
    Hull
    Posts
    27,655
    Mentioned
    136 Post(s)
    Tagged
    0 Thread(s)

  45. #7945
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Hasn't stopped me getting another today:



    Absolutely lovely.

  46. #7946
    Senior Member Spikey M's Avatar
    Join Date
    Mar 2016
    Posts
    24,054
    Mentioned
    36 Post(s)
    Tagged
    0 Thread(s)

  47. #7947
    Won the Old Board Lewis's Avatar
    Join Date
    Sep 2015
    Location
    Hull
    Posts
    27,655
    Mentioned
    136 Post(s)
    Tagged
    0 Thread(s)
    There should be a little withered version of that for these occasions.

  48. #7948
    Administrator Kikó's Avatar
    Join Date
    Aug 2015
    Location
    Laaaaaandan
    Posts
    12,545
    Mentioned
    19 Post(s)
    Tagged
    0 Thread(s)
    I'm going for Persian tonight in honour of Taz.

  49. #7949
    The Artist Formerly Known as Taz
    Join Date
    Sep 2015
    Posts
    8,772
    Mentioned
    111 Post(s)
    Tagged
    0 Thread(s)
    Pics and details to educate these savages, please.

  50. #7950
    Bookie Sir Andy Mahowry's Avatar
    Join Date
    Sep 2015
    Posts
    43,255
    Mentioned
    107 Post(s)
    Tagged
    0 Thread(s)
    Get the camel brain swimming in chicken bile.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •