Not seen one of these on here so, just for fun What did you last make. This was tonight's, inspired by Rick stein [upl-image-preview url=https://i.imgur.com/Z9G1RgW.jpeg] [upl-image-preview url=https://i.imgur.com/gcthImI.jpeg]

We’re both vegan but managed to find some fantastic cook books: Griddled asparagus with garlic white bean purée on sourdough Then Roast celeriac and walnut pesto with porcini red wine lentils and spring greens. Delicious! [URL=https://i.imgur.com/SGzKx0o.jpg][IMG]https://i.imgur.com/SGzKx0o.jpg[/IMG][/URL] [URL=https://i.imgur.com/lguibe1.jpg][IMG]https://i.imgur.com/lguibe1.jpg[/IMG][/URL]

We are fans of Ottolenghi. Made Noodle Salad with vegetables and Peanuts last night. https://imgur.com/a/hi5Pv81 **Organic Greek Soy Joghurt** https://i.imgur.com/O90xLoQ.jpg

Sundays offering, paella Valencian [upl-image-preview url=https://i.imgur.com/kXZLLBI.jpeg]

Todays offering Catalan hooked beans with spiced cod. (substituted borlotti beans) [upl-image-preview url=https://i.imgur.com/5e2AuMI.jpeg]

Chicken satay with home-made marinade and sauce, grilled on coals. Disappeared very quickly.

Peanut butter and chocolate chip cookies…No picture as they're all gone😋 As I'm retired but my other half is not, I'm the designated head chef and bottle washer so I do virtually all the cooking. Last night was home-made steak pie, carrots, green beans and skin on buttery mash with lashings of gravy. Tonight as her in doors is having fish and even though I come from Portsmouth I hate the taste of anything that doesn't breath fresh air and lives in water except cress, I'll be tucking into my normal fall back position of beans (flavoured with a dash of chipotle paste) on toast with a sprinkle of good strong cheddar cheese on the top. Hmm… thinking about it, I just might pimp it up with a couple of strips of smoked bacon too.

Not convinced it counts as being made, but the last thing I cooked was pizza. The last thing I made was Tuesday evening when I made a "clear the odd bits" special so there was pasta and pan fried spinach gnocchi, homemade egg fried rice with spinach, peas, onion, garlic, baby corn and a few other bits along with a tomato and mozzarella sauce and then some bits of crispy bacon, chorizo and pine nuts and some mushrooms baked with a bit of red wine and soy sauce. Incredibly random but cleared bits out of the fridge and store cupboard. It all disappeared quite quickly so that's always a good sign!

@"cjbailey1"#p18673 Variety is the spice of life😁

[URL=https://i.imgur.com/2JjDiVb.jpg][IMG]https://i.imgur.com/2JjDiVb.jpg[/IMG][/URL] Fshhhh

@"Cuprajake"#p20206 do I spy a bit of quinoa in there too?!

What food did you last make

Cuprajake

when we go camping - there is a shop called the hollies near it, they sell tomahawk steaks, ive always wanted once since i saw john torrode in Argentina

Pompeyexile

Just finished watching American BBQ Showdown series 2 on Netflix and if you are talking meat…Chuffin Hell!

I thought the tomahawk steaks they sell in Aldi are big, but the chuffers on that show make them look like lollipops!

When you look at the steaks we get over here compared to them over thar you’d think we came from a country called Llilliput.

I’ve got a Pit Barrel Smoker and wanted to do a brisket or tri-tip and even ribs like they have, but you just cannot get the size over here and if you could it would cost a fortune. Our ribs over here are like tooth picks compared to theirs.

I think they breed their pigs differently….or is it the hormones they inject them with?

DavecUK

Pompeyexile Giphy - it remembers music video GIF by Epitaph Records

Amberale

If your steak is really Aberdeen Angus then it should be good, however, even in the UK Aberdeen Angus are a rare breed.
You folks lost a massive gene pool during the F and M outbreak.
Modern Angus are a different breed.
The US and Canadians have been breeding them bigger for decades and have got to the point where they need to slaughter by 14 months or the carcases are too heavy for a lot of abatoires.
The supermarkets now label this as “Yearling Beef” as if its lack of flavour is a good thing.
In Australia they only need something like ⅛ of actual Angus for the beef to be labelled as Angus.

I wouldn’t worry about the tomohawks just buy a “bone in rib-eye” for the best of both worlds without paying for an extra pound of bone. :)

Pompeyexile

Amberale I wouldn’t worry about the tomohawks just buy a “bone in rib-eye” for the best of both worlds without paying for an extra pound of bone. :)

I love rib-eye steak, reall flavour with all that marbling. Didn’t know you could buy it with bone on and have never seen it like that in the butchers. Would I have to ask for it special like?

Beverast

Amberale Best steaks I have had were in South Africa in the 90’s. Moved to Aberdeen in 2004 and I have yet to eat a steak in Aberdeen that comes anywhere near to the flavour I remember. Have been to multiple restaurants and butchers in Aberdeen over the years…some very good and some bad, but nothing comes close to what I had in the past. Could be nostalgia perhaps?

There was a restaurant in Cape Town that my partner (at the time) and I would go to once every 6 months or so. They had a huge selection you could choose from - you went to their counter and chose the exact cut of meat you wanted and whatever size you wanted (I used to go for 500 grams). Always consistent, always great quality, melt-in-the-mouth, knife would cut through the steak like butter. The place was pricey, but they were the best steaks I have had. I kind of agree that you do get what you pay for. I miss those days…

Amberale

Pompeyexile
Probably mate.
As with coffee, you are best advised to check FB or other groups for “steaklovers”, “Slow BBQ” etc to find your local specialty butchers.
It won’t be cheap but you should be able to source local good to great beef.
Not if you live in London of course unless you have King Charles’ account.
Actually, he probably grows his own and has to eat average stuff a lot.

Amberale

Of course, no one eats the good stuff all the time.
Our chuck, mince, flank etc is also good but there are no cheap red meat cuts these days.

Pompeyexile

I live in God’s own county…ahem! Yorkshire. If anyone is raising good grass fed beef in the UK there will be some here. Time to get looking. Thanks for the advice.👍

Amberale

Pompeyexile

See if you can find a butcher who will sell you the “butchers” or “Hanger” steak.
It is cut from the diaphragm and is one of the tenderest and most flavourful steaks you can find.
It is called butchers steak because they usually keep it for themselves.

Pompeyexile

I’ve always said if you want to know the real facts, go to the professional in that particular field… cheers Amberale!

Just realised, that was an quite appropriate pun…field… farmer…I’ll get me coat😬

whinmoor85

Pompeyexile I’ve used Farmison before and always been satisfied with it. They’re based in Ripon and if you sign up to their newsletter you get 15% off too, use a different email address and you can keep using it 😉

Agree with what @Amberale said - decent beef isn’t cheap but if you want a treat, buy proper!

Dusk

Well I popped into Waitrose earlier and they had a 1.75kg rib of beef for £20 which I couldn’t resist. I’m looking forward to my Sunday roast

Amberale

Dusk

I recommend you Google “reverse sear roast” and have a go at it.
Basically roasting at a very low temperature (about 225f) with an internal thermometer until you get to your desired temp for “doneness”.
Rare = 122f
Med-rare = 131
Medium = 140
Medium-well = 140
Well done = you fool! :)
When done you sear the outside in a very hot cast iron pan to caramelise.

You should end up with a tender roast that is evenly cooked all the way through to your desired colour.

Or you could go straight to the dark arts of Sous vide or, as I like to call it “cooking meat in an Esky”

Pompeyexile

Amberale Or you could go straight to the dark arts of Sous vide or, as I like to call it “cooking meat in an Esky”

Since discovering sous vide that is how I always cook my steaks. That way I can ALWAYS guarantee it is done exactly as it should by internal temp and then as you say flash fry it in a very hot pan (or I have used a blow torch) to sear the outside all over for that wonderful maillard effect. Yes it may be a bit of a faff but as I said not being a professional chef this work perfectly every time. Juicy melt in the mouth gorgeousness.

Here is one of my very first atempts at it and it was lush!

Dusk

I’m alway happy for a medium rare but my dad is going to be having it as well and he doesn’t like blood. I constantly try to show him the error of his ways but there’s no changing him!

Amberale

Pompeyexile

Perfect example.
Also, for Dusk’s father, note that there is no blood.
It wouldn’t actually be blood.

“Even the rarest and reddest of steaks is actually bloodless. Instead, what you’re looking at is a combination of water, which makes up about 75 per cent of meat, and a protein found in muscle tissue called myoglobin”.

However, the Studmistress doesn’t like this look either and I can avoid it by Sous Vide or reverse sear.

Amberale

My only problem with Sous Vide is that longer cooks can turn meat to mush as it can lose all texture.
Just don’t go overboard.

Pompeyexile

You are so right Amberale…I have tried for ages to explaine to people who talk about meat that is anything other than well done or even slightly pink as being bloody, that it is not blood! It is in fact as you say, that most of the liquid in meat is water and the reddish colour in meat and its juices is not caused by blood. It is simply the protein myoglobin dissolved in water. But some people just can’t get their heads round that fact.

Got to admit I have never had meat in a sous vide bath long enough for it to turn to mush. My understanding is that you can leave it a good while held at the correct temperature and it would be fine. Once I went a half an hour over the recommended cook time before and the steak was still the same, whereas cook a steak in a pan for even a couple of minutes too long and it will be over cooked.

Dusk

How long does it take to sous vide a steak?

I used to work in a pub kitchen (washing up). The chefs always had some choice words when an order for a well done steak came through.

whinmoor85

Dusk How long does it take to sous vide a steak?

Depends how big it is. I’d say a steak between 300 and 500g - an hour and a half maybe? If it’s a big 1kg steak - two and half to three hours. Guides exist for cooking times:
https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_cooking_times

Chefsteps have just released a new version of their Joule product which is meant to be quicker than other sous vide circulators:
https://www.chefsteps.com/joule-turbo

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