OK, What's For Lunch or Tea Today?

[Roy S]

I’d forgotten how tasty a good rump steak can be as opposed to sirloin which can sometimes be a little bland. No chips tonight as I’m still trying to lose a little weight. It’s been a very gradual process but I’ve lost just over a stone in six months. The vine tomatoes have been blitzed in the microwave.

[struth]

I’d forgotten how tasty a good rump steak can be as opposed to sirloin which can sometimes be a little bland. No chips tonight as I’m still trying to lose a little weight. It’s been a very gradual process but I’ve lost just over a stone in six months. The vine tomatoes have been blitzed in the microwave.

yeah i think rump can be tastiest.. i quite like it done under pressure first then caramelized

[Roy S]

yeah i think rump can be tastiest.. i quite like it done under pressure first then caramelized

I'll try that, sometimes rump can be a little tough.

[Marco]

I agree with everyone's thoughts here, although I've never had a bland tasting sirloin steak. Quite simply, if you buy your meat from a good butcher, rather than a supermarket, you'll never taste a bad bit of meat.

However, yes, rump has more flavour, but I'm not a bog fan, as I find it a bit tough. The best compromise for me is ribeye, which has great texture and fantastic flavour, and the fat keeps it moist, especially cooked on a charcoal grill!

In that respect Roy, I'm surprised you don't seem to have a BBQ - either that or you never use it! You've got a nice garden too, to put one in. We couldn't be without ours, especially during the summer months - although it's not unheard of for Del to be outside in the snow, putting a T-bone on, as for me there's nothing to beat the flavour of chargrilled meat (of any description)

Marco.

[Roy S]

I agree with everyone's thoughts here, although I've never had a bland tasting sirloin steak. Quite simply, if you buy your meat from a good butcher, rather than a supermarket, you'll never taste a bad bit of meat.

However, yes, rump has more flavour, but I'm not a bog fan, as I find it a bit tough. The best compromise for me is ribeye, which has great texture and fantastic flavour, and the fat keeps it moist, especially cooked on a charcoal grill!

In that respect Roy, I'm surprised you don't seem to have a BBQ - either that or you never use it! You've got a nice garden too, to put one in. We couldn't be without ours, especially during the summer months - although it's not unheard of for Del to be outside in the snow, putting a T-bone on, as for me there's nothing to beat the flavour of chargrilled meat (of any description)

Marco.

'Bland' was perhaps too strong a word to use. I was just pleasantly surprised by the flavour of this rump steak compared with my usual sirloin. My impression is that you trade off a little flavour for leanness with sirloin.

I've never really considered getting a BBQ, maybe a bit of a sledgehammer cracking a nut when cooking for one? My cousin (who lives near Grant) swears by his and maybe if I was catering for more I may well look into getting one. It might be a possibility when I move in with 'er indoors,

[Marco]

'Bland' was perhaps too strong a word to use. I was just pleasantly surprised by the flavour of this rump steak compared with my usual sirloin. My impression is that you trade off a little flavour for leanness with sirloin.

I've never really considered getting a BBQ, maybe a bit of a sledgehammer cracking a nut when cooking for one? My cousin (who lives near Grant) swears by his and maybe if I was catering for more I may well look into getting one. It might be a possibility when I move in with 'er indoors,

Yeah, I know what you meant by 'bland', and yes rump undoubtedly has more flavour. The trouble for me is that the toughness is too much of a trade off, which is why I only eat sirloin, ribeye or fillet.

I hear what you're saying about a BBQ, but you can get really good, dinky little ones, which are quick and easy to use, and simply like cooking with any other appliance. For me, the flavour imparted on steaks (or any other meat) makes the effort more than worthwhile, and when you get used to that gorgeous chargrilled flavour (since we were talking about 'bland'), it makes pan-fried steaks taste rather bland in comparison

You should defo get one mate, as I reckon when you get used to the difference in flavour, you'd use it all the time!

Marco.

[struth]

many of the slightly tougher cuts especially are often tastier tho and pressure cooking is akin to slow cooking, just much quicker. i use various things in the water to improve the flavour. a longish slow release is best tho. caramelizing it ( Maillard reaction )then is quickish and easy, using some of the juice and a little oil etc.. the rest of juice can be gravied

[Roy S]

Yes, I’ve been experimenting with soy sauce and herbs etc. In the pressure cooking liquid, works well with a pork joint.

[struth]

garlic works well; dont need much.

this is good for lots of things... https://www.amazon.co.uk/Osem-Onion-...81857734&psc=1

as are these. https://www.tesco.com/groceries/en-G...ucts/297461051

both work well with steaks and meat joints etc. The onion is great in soups too

[InThe Sticks]

Hardly a culinary masterpiece, but I've got to use my home grown produce before it spoils or gets made into other stuffs, so..

Home made bun, roll or bap (depending on ones location) with home grown onion, gherkin and San Marzano plum tomato with a steak mince harissa burger topped with blue Stilton.



Pretty good if I'm honest