What food did you last make

Thought I would give it a go and ordered a couple of 35 day aged rib eyes, a gammon joint, a Brisket joint and some diced shin (best for Beef Bourguignon). Compared them to a few North Yorkshire butchers as they are local to me and found ALL were more expensive but what was worse was the delivery charges. Your recommendation came to £4.99 for the lot delivered on Tuesday. One North Yorkshire butcher wanted £12 delivery just for two rib eye steaks.

The gammon joint was just over £7 for 1kg piece Outdoor reared, freshly boned, trimmed by their butchers on the day of despatch with a layer of fat on the outside to keep the pork juicy whilst cooking.. Yesterday I paid £17 for a 1.1kg joint. Now admittedly it said the piece was free range spending thier entire lives outdoors, smoked and dry cured and air dried from pigs sired by pedigree Hampshire boars…oh yes and was from Waitrose. The question is, which cooks and tastes the best, is the extra £10 worth it? I’ll let you know. One thing is for sure, the Scottish one doesn’t look like it is made from formed pressed meat as many in the supermarkets are. We had one recently which was exactly that and was not good which is why we said as it it not something we buy every week we would try somwhere more upmarket, hence the visit to Waitrose.

Pompeyexile I hope your order is good matey. I agree with you that so often stuff you buy does not hit the mark. At Xmas I bought an organic top rump joint from Sainsbury but you could not carve it for a membrane running through. They did refund me. I have just ordered some back bacon and sausage, a rack of pork ribs, a Lorne sausage, top rump stewing steak and a 1kg sirloin bone out. It came to £55 with free delivery. This will be my second order from them…….compare notes soon as mine also arrives on Tuesday!

I recently made London broil slow cooker. It’s a delicious and tender dish that’s easy to prepare. I marinated the London broil with a flavorful mix of herbs, garlic, and Worcestershire sauce before placing it in the slow cooker. Cooking it low and slow allowed the meat to absorb all the delicious flavors, resulting in a mouthwatering and perfectly cooked London broil. It’s a great way to enjoy a hearty and satisfying meal with minimal effort!

Amberale

Well, that is all down to luck in my opinion. If you boil the eggs so they have a soft yolk once they are put in the air fryer or any oven to bake come to that, of course whilst surrounded by meat some heat will get through to the egg. Also, the size of the egg and the thickness of your meaty coating can also make a difference. Having said that, I have actually managed a soft yolk on odd occassions but I have put that down to what I said at the beginning ‘luck’ rather than skill. Either way, they still taste far better than any shop bought if only because you can choose what you put in your meat mix. Sometimes I make em spicey!

I am a bit of a nerd and weigh and write on my eggs their weight. I have seen a YouTube video where a chap in order to get a runny yolk placed eggs that weighed 60g in boiling water for 4.5 minutes then so they would peel easy emtied the hot water and then gently rattled them in the pan to crack the shell then immersed them in really cold water, the idea being the cold water would seep in behind the shell making them easier to peel. Of course after wrapping his egg in meat he deep fried it in oil at 160C for 8 to 10 minutes.

I haven’t tried that weight of egg specifically or temp or time (usually higher for longer with any egg at the time) so I will give it a go and let you know how I do.