Yeah I'd go ribeye.
EDI?T: no sauce
Yeah I'd go ribeye.
EDI?T: no sauce
Ribeye with no sauce.
A good steak doesn't need it.
Ask to have the 'Maturo Platter' as your main, tip a side of chips over it, and then eat it all with your fingers.
Wagyu is the daddy.
I like peppercorn sauce but a great steak doesn't necessarily need it
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.
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.
Yep, chimichurri rules all. And onglet for an underrated cut.
I'd always go ribeye but there's surely some wanky trendy one that is the correct answer these days.
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
Chorizo is a Spanish dried meat, like Salami
People get really sniffy about fillet but I think it can be very nice.Originally Posted by niko_cee
It's also what the argies call a New York strip, or something of that ilk.
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.
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.
Money?
Isn't that just the Atkins diet though?
Fillet is amazing as part of a dish.
It's outshone by other cuts as a standalone steak.
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.
Bowel cancer.
That is true. Guess I'll switch to fish next week and hope I don't get skin cancer.
Chorizo is different things in different places.
Argentinians do make the best steak, imo. The Uruguayan version is the same.
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.
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.
).
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.
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.
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.
Not sure how steak tartare gets past the fun police on that logic though.
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.
Germans eat raw pork mince.
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.
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
Your marketing might need some work.
Taz the gammon.
It's salty gammon fat, I can't dress that shit up any better.
I bet you chop a bit up and add it to your shepherd's pie.
Slowcooked short ribs today, tremendous
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
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?
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.
Had a black paella yesterday (cuttlefish ink with pieces) and both my shits today have been jet black.
Hasn't stopped me getting another today:
Absolutely lovely.
There should be a little withered version of that for these occasions.
I'm going for Persian tonight in honour of Taz.
Pics and details to educate these savages, please.
Get the camel brain swimming in chicken bile.
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