Cool. No, not at all. You simply enjoy it as it is, maybe with a nice beer or a light and fruity red wine? :)
Marco.
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Dud image.
Yup. Working. Love baby toms with meals.
Lazy Sunday casserole tonight for 2. Couple of chicken legs, bag of casserole mix, big glass of white wine (reduced down in the pot after the legs have been browned) pint of stock, big glug of Worcestershire, 5x crushed garlic cloves, salt and pepper, springs of rosemary and thyme, a bay leaf and in the oven for an hour and a half on gas mark 4. Served with sweetcorn and peas. Five minutes prep time. [emoji3]
There seems to be a distinct lack of green in this thread - fresh vegetables are clearly a bit of a modern fad not enjoyed by crusty old audiophiles :sofa:
:)
Lol - with certain exceptions I was thinking the same, and noting the distinct lack of GREENS in evidence, which I personally love. The likes of fresh green beans, savoy cabbage, peas, asparagus, spinach and broccoli, cooked properly, are amongst my favourite things to eat!
Also, I don't consider it obligatory to have a pile of potatoes on my plate (or some other form of starch), in order to feel satisfied, or for that matter believe that a 'proper meal' consists strictly of 'meat and two veg'... ;)
For me, that's one of the main differences between traditional British cuisine and the Mediterranean one: the latter's lack of a need to 'bulk out' meals, so that they're designed simply to fill you up, rather than be a 'taste sensation' you genuinely look forward to eating with some gusto.
The meals I enjoy, for example, are the highlights of my day! I would be a very unhappy bunny indeed, if all I had to look forward to every day was some bland ready meal, oven chips or a takeaway. However, it's heartening to see folks here cooking genuinely nice food from scratch!
What I'm referring to goes back to some people simply seeing food as a form 'sustenance'. In that respect therefore, do you LIVE to eat, or merely eat to LIVE? There's a fundamental difference between both. Something for folks to think about, perhaps...? :)
Marco.
So, Tim, do you LIVE to eat, or merely eat to LIVE? ;)
I would ask others here to consider that, too...
Marco.
I try to do a sensible mix these days, healthy food during the week, then a bit of a treat at the weekend. Not so much baking these days (used to bake a lot when I worked from home, bread, pastries, pies and cakes). Tend to stick to fish, salads and plenty of veg during the weekdays. The 'poundage' isn't quite so easy to shift these days, so moderation is the key. Friday night is 'badness' and Saturday/Sunday are generally still quite healthy but can be excessive ;-)
Don't do the 'dinner party' thing anywhere near as much as I used to, to be honest, I love cooking for two, enjoy cooking for four and tolerate cooking for more! :-)
Nice one, Tony. You clearly have a passion for good food, which so often is lacking.
Just watch someone such as Gino D'Acampo, Giorgio Locatelli or Michel Roux (junior or senior) talk about food, and you can feel the passion that they have for it, as it's such an integral and important part of their daily lives. I rarely experience that feeling when talking to people here (in the UK) about food.
And I wonder why that is? :hmm: There are exceptions, of course, but most folk I know here treat food more as simply sustenance, rather than anything to get particularly excited or passionate about, and so they happily settle for mediocrity.
I kid you not, in Italy I've sat on buses and trains, and listened to groups of MEN (not women) have heated arguments about what they consider is the best way of making pasta sauce, and would defend to the death where their secret location is for finding Porcini mushrooms, for making their favourite risottos! ;)
And that type of passion for food, in my experience, is often absent in British people.... Anyway, how would you answer the question I've just asked Tim? :)
Marco.
Food for me has always been an integral ingredient to life's pleasures, almost a building block for everything else. I was cooking with my brother in the kitchen alongside my mother (a great cook) from as early as I can remember. She actively encouraged it and my brother went on to become a chef and I did it at 'O' Level. So yes, I think you could say I live to eat Marco ;)
I'm not quite a vegetarian, but try to be Monday to Friday - that's more from an ethical point of view than a health one, but I firmly believe a plant based diet is one of the best things you can do for your health and the environment and that meat should be a garnish to vegetables, rather than the other way round.
I know what you mean! I always have a soft spot for Gennaro Contaldo :-) Have always had a love of world food since I was little, used to go over to Chinatown in Liverpool with my dad in the 60/70s. When I was a teen and during college years, I had a fascination with all things Japanese, would travel miles (including day trips to London) to get ingredients from the handful of Japanese food stores that were around then. Good sashimi and sushi is still my all time favourite. When the kids were born, I became friends with a small group of 'dads to be' who I still meet up with to this day. We all have a little Dad's Cooking Club and take turns hosting the thinly disguised drinking session ;-) One of that little gang is my friend Roberto Garcia. Our families have pretty much grown up together. He comes from Basque parentage and is also fanatical about good food (whatever the culture). Our speciality is camping feasts, having to whip up something tasty for 10 with two camp stoves. :-) Funnily enough, Rob's eldest lad Ben is an accomplished chef now, he's worked all over the world, New Zealand, Australia, California, one Michelin-starred restaurant in Barcelona and now back in New Zealand again. I think it's only fair to say that he got his inspiration from Rob and myself on our festive family blowouts!
today its vegetable ravioli.. its yummy man:eyebrows:
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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.
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Just finished the remains for tea. even better this time.:lol:
Try Aldi. Their steak is excellent and half the price of Tesco/Sainsburys.
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
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
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! ;)
Two of the best places to eat steak in the world are America and France, and I guarantee if you go into a steakhouse or restaurant there for a simple grilled steak, unless you specifically ask for it, you'll not be given fillet [and for good reason] :nono:
Lol... I don't think we're discussing the same thing. I'm talking abut this from Lidl:Quote:
Never been keen one lidl beef or ALDI Too tough
http://imagizer.imageshack.us/v2/xq90/922/odu2QB.jpg
...which is the complete opposite of tough, and about the best steak you'll find in a supermarket! :)
Marco.
That looks perfect beef for a great steak, Neil. Lovely thick fat marbling, such as you'll never find on fillet, and which will guarantee tenderness and maximum flavour. Sorry, Grant! :ner:;)
I know what you mean about a flat pan, but I like my steaks to have a bit of a caramelised barbecued flavour (during the summer time, they automatically go onto the barby), and a good griddle pan does that well. I also like the lines on the meat it imparts, which look nice.
If I'm having steak with a sauce, then it'll be pan-fried in a flat pan, and cooked along with the sauce, so that it properly infuses into the meat :)
Marco.
I stand by my likes for lean tender meat. You have the fat
Lol - you like what you like, but most of the fat is rendered down when cooked. It exists simply to keep the meat soft and moist. It's all in the marbling :)
Marco.
Don't mind marbling on a rib steak as in marbling but then there is fat there sometimes that doesn't. Much depends on how long it's being cooked for or the marbling won't get removed Cook s fillet real quick and it will taste great
It's a such a shame you don't live nearer mate, as I'd get Del to cook you a ribeye steak (how you like it), which I guarantee would blow away ANY fillet steak you've tasted for flavour - and it'd be served with your favourite (sugar, butter and rosemary-infused) 'oldie' carrots, which you'd love, too!! :lol:
:eyebrows:;)
Marco.
The Breed, the Feed and the Aging makes all the difference with Fillet,
https://www.farmison.com/our-meat/be...t-barrel-steak
used to make ribeye and my top many years ago, gigantic tbones too. My dad got me into steak at age 10 and cooking them at 14. Now I prefer fillet although cant afford any tbh unless I get lucky at Tesco use by today and thats not often. Its all about making the best of an ever decreasing budget now. If I can get any meat it will be cheaper stuff, that requires imagination to cook well. Its different worlds mate
Glad I don't feel a need for meat. Must save me a fortune! :)
Indeed, Roger, but that applies to any other cut of beef (or type of meat).
The fact is, like for like, there are certain cuts that are more renowned for flavour than others, and fillet definitely has flavour (no argument there), just not as much as other cuts do, when equally well cooked :)
Marco.
i like brisket if its not too fatty. I pot simmer it very slowly for several hrs in a little stock I make up. Let in cool overnight in the juices then slice up. Goes down well and makes nice sarnies too. Plenty other ways of doing it but thats the one I use(passed down the family)
Potted hough is another old favourite. Takes a long time to cook and a long time to hand strip from the worst of the fat and crap in there. then let it set in tubs after seasoning with some of the juice. Mine is a recipe goes back 150 years. My gran got it from her gran. Too much work for me now tbh but might make it one more time for the hell of it.:eyebrows: (it doesnt taste anything like the crap you get in the butchers in those little tubs either.)
Sounds good Tim.
Here is some fried chicken in shichimi yoga rash I (should read shichimi togarashi)chilli and ginger for use later. Cook gets a taste tho. Gorgeous
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What the heck is that, mate (in bold)? Otherwise, looks good! Wouldn't it have been better though, to have used some thighs, instead of breasts? It think it'd have come even better that way :)
I only use chicken breasts for recipes containing some form of sauce (as they tend to be a little dry), and legs, wings and thighs for everything else.
Marco.
lol.. auto correction.. togarashi
chicken and chips