OK, What's For Lunch or Tea Today?

Interesting stuff. I'll need to try some of that, as it sounds right up my street! I'm afraid that, out with of sushi and the likes of Teriyaki chicken/beef, my knowledge of Japanese cuisine is very limited.

Btw, I meant to reply to this yesterday, and explain myself properly, in terms of my point about fat.

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Originally Posted by struth

i like brisket if its not too fatty.

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Indeed. Don't get the wrong impression that I somehow enjoy chomping into huge chunks of fat, when I eat beef (or lamb/pork). The opposite is true, as unless it's the really tasty 'burnt bits', such as on the bones of lamb cutlets, which have been nicely grilled or barbecued, any excess fat is cut off.

However, if you want to extract maximum flavour from ingredients, and subsequently eat the tastiest food possible (which for me is what cooking is all about), then when it comes to meat, fat (and bones) are what gives it flavour.

Therefore, meat should start off that way, and not be too lean, before it's cooked, so that during the cooking process the fat content can render down and do its job, by imparting flavour into the meat and keeping it moist. Then once it's cooked, the fat will have done its job, and any excess bits can simply be trimmed off (unless you like eating them), and you're left with the most gorgeous tasting and succulent piece of meat you'll eat.

Starting off by using a leaner cut of meat (such a fillet, compared with ribeye), will not yield the same results, in terms of extracting maximum flavour. It's simply impossible, due to the biological makeup of the animal. Don't get me wrong though, the steak will still be tasty, just not *as* tasty! :cool:

Marco.

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Originally Posted by struth

Japanese mix of chilli and other spices.. very nice and can be hottish. There are different versions. Comes in a small bottle.

Chicken was great as were the chips

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The citrus component (orange) is also very important. Lovely with sushi.

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Originally Posted by Marco

Sure, but there's no way it's as flavourful as good ribeye. You need some fat for flavour, and the tastiest parts of a cow are the bits that have done some work! ;)

Marco.

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Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

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Originally Posted by Barry

Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

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I do love a chateaubriand, with a good béarnaise sauce and thick cut chips, but it’s not a fatty cut, it’s from the tenderloin, some of the least worked muscles. This cut is all about luxurious texture, but a ribeye will always have more rich flavour.

...the other week I slow cooked a topside roast for 16hrs in Guinness and stock, wow! Just fell apart into strands and was super juicy.

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Originally Posted by Barry

Agreed which I why I'll opt for Chateaubriand when I can find it.

I'm rarely impressed by the meat sold in most supermarkets (especially Tesco), and prefer to shop at my local butcher.

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Me too (and the meat is often cheaper than in supermarkets, and better), but when I don't have time to go there, trust me, that 21-day matured Côte de Boeuf, I linked to earlier, from Lidl, is none too shabby! ;)

Marco.

Something cleaner and healthier tonight. Japanese style steamed chicken with rice and some broccoli on the side.

You've' got me at it tonight Grant - pasta!

A simple baked potato filled with tuna and mayonnaise. Green beans, sugarsnap peas, sweetcorn and brocolli on the side.

Don't get lazy and neglect to post pics, guys! ;)

There's nothing more boring than a food thread without pictures!

Marco.

Aromatics chopped and ready to go. https://uploads.tapatalk-cdn.com/201...28f23bc86f.jpg

Chilli, ginger, garlic and spring onions. :)