OK, What's For Lunch or Tea Today?

Just finished the remains for tea. even better this time.:lol:

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Originally Posted by struth

Just finished the remains for tea. even better this time.:lol:

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So many meals are better 2nd time round. if I had the patience I’d leave my slow and low brisket chilli overnight after the first cook, as it stands, I just make a huge batch instead knowing that I’ll dig into it on the first night. Always better the day after.

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Originally Posted by Yomanze

So many meals are better 2nd time round. if I had the patience I’d leave my slow and low brisket chilli overnight after the first cook, as it stands, I just make a huge batch instead knowing that I’ll dig into it on the first night. Always better the day after.

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seems to let all the spices settle and reach peak

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Originally Posted by Yomanze

Steak night tonight. As per usual it’ll be rare to medium rare fillet for the missus and daughter, and medium rare ribeye for me. Served with chips peas and a Gorgonzola field mushroom. Classic, steak without potatoes doesn’t work for me, unless sliced into a baguette.

I do look through a lot of steaks to find the right marbling, yes a good fillet should have a bit too, here are the last ones I got, seasoned, oiled and ready to go.

https://uploads.tapatalk-cdn.com/201...d6381e8b66.jpg

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like a nice bit of fillet, but its too dear now for me

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

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Originally Posted by hifi_dave

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

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Agreed. Not only half the price, but better. It is where I go for my steak.

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Originally Posted by hifi_dave

Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.

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Seconded, or Lidl (the specially selected 'Deluxe' stuff)! :thumbsup:

Marco.

Steaks look nice, Neil. I approve of your choice of ribeye, which has far more flavour than fillet! I usually either have that or sirloin, cooked medium rare on a griddle pan.

For me, fillet is only good for doing something like a Wellington, or perhaps Steak Diane or Tournedos Rossini, when there's a sauce to give the meat a bit more flavour, and you want something soft in texture.

Otherwise you need some nice FAT marbling, for tenderness and FLAVOUR!! ;)

Marco.

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter. Never been keen one lidl beef or ALDI Too tough

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Originally Posted by Marco

Steaks look nice, Neil. I approve of your choice of ribeye, which has far more flavour than fillet! I usually either have that or sirloin, cooked medium rare on a griddle pan.

For me, fillet is only good for doing something like a Wellington, or perhaps Steak Diane or Tournedos Rossini, when there's a sauce to give the meat a bit more flavour, and you want something soft in texture.

Otherwise you need some nice FAT marbling, for tenderness and FLAVOUR!! [emoji6]

Marco.

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Tonight’s choice, no good fillets. I do prefer a flat pan over a griddle though for steak. [emoji4] https://uploads.tapatalk-cdn.com/201...cb8f5291b7.jpg