Glasto standards are slipping

[Yoghurt on a Stick]

I don't get the jelly thing. That's all juices that should be in my meat.

I may reword that later

[neilloggie]

I don't get the jelly thing. That's all juices that should be in my meat.

I may reword that later

[willutalk]

What the fuck has happened to this thread!?

[Guest]

Complaining standards are slipping

[swede]

What the fuck has happened to this thread!?

[TomfromStroud]

It turned into the best thread on here.

[swede]

I'm keen to stress that this is exactly what I had in mind when I started it.

[oneeye]

I use to have a liking for these, served on a bed of creamy mash; desperate times

[frostypaw]

Those look terrifying.

We need a new summary, to keep it accessible for newbies. Some sort of sandwich dressing fine guide

[lucyginger]

Those burgers look almost as appetising as those tins of meatballs you get, which probably contain so little real meat, they're vegetarian.

Back to things breaking and sandwich spread type things for a mo, last night I accidentally smashed a jar of honey on the kitchen floor. The sticky goo kept most of the glass in the same place, and it was actually quite nice to clear up. My kitchen smells all lovely now too. Bit scared I didn't clean it up properly though,a nd I'll get home later to fond the cat stuck to the floor.....

[swede]

How do people like their steaks cooked. I like mine rare, a minute in the pan on each side tops.

[Thearg]

How do people like their steaks cooked. I like mine rare, a minute in the pan on each side tops.

[lucyginger]

I can't eat red meat (digestive issues) but that is very interesting! I do cook it for other people though.

I'm liking the extreme difference in burgers on this page!!

[Thearg]

I can't eat red meat (digestive issues) but that is very interesting! I do cook it for other people though.

I'm liking the extreme difference in burgers on this page!!

[lucyginger]

Hugh Fernley Whittingstalls ''Meat'' book is a very interesting read,you will probably never eat a supermarket chicken again!

[Thearg]

Think I'll pass thanks, I know where meat comes from and that is Sainsburys!!

(i know, I know!)

[Yoghurt on a Stick]

I use to have a liking for these, served on a bed of creamy mash; desperate times

[swede]

Medium rare for me,I don't really time it I just kinda think that'l do and then of course rest it for a couple of mins.

We have an excellent butcher where I live that even his rump steaks are very tender and half the price of Sirloin.

I used to buy my steaks in the supermarket but they were too hit and miss,more miss actually and then I found out why.The beef they use in supermarkets is whats known as dairycross which basically means all the dairy cows have to be pregnant to produce milk and the calfs they produce are no good for eating so they make the fresian cow pregnant from a Herefordshire meat producing bull so then the meat from the calfs is passable,

Don't be fooled by the label in the supermarket that says 100% Aberdeen angus beef, its pure bollocks (or dairycross bollocks ) the supermarkets put pressure on the Govmt about 10 years ago so that only one parent has to be a purebred for them to be able to claim its an Aberdeen angus etc.

Go to a descent butcher where both parents are purebreds

[lucyginger]

Ah!,the blue pill,you have chosen wisely.

[Thearg]

I second that. Ive got probably the best butchers in my area at the very top of my street, 2 minute walk if that. His rump steak is amazing, probably better quality than his sirloin. Most Saturdays I'll pop there get a couple of really nice cuts of rump for me and the wife and have it with my own recipe homemade spicy chips.

[neilloggie]

How do people like their steaks cooked. I like mine rare, a minute in the pan on each side tops.

Edited August 21, 2013 by neilloggie

[Thearg]

Rare for me.

Just remember the redder the meat looks,the less tender it will be as supermarkets know it appeals to customers.

The darker red almost purple it looks the better it will be,meat needs hanging for 3-4 weeks.

All butchers can produce provenance and traceability on all meat they sell.

The red tractor and other schemes are all open to abuse and quite often are.

[swede]

That little red tractor sign makes me laugh,''this produce has come from a farm!'',well I should f@cking hope so,where else is it gonna come from,a lab!?

[swede]

Spicy chips!

And It was going so well...

[lucyginger]

Cut the potatoes and par boil for 5-10, drain and let them steam for another 5 minutes. I recently got a halogen oven so have been doing the chips in that with great results. Put a splash of oil in the pan that you used for boiling and add salt, pepper, chilli flakes, garlic and cumin, put the chips back in the pan, put the lid on and shake. Then pop the chips in the halogen for 20-30 minutes, turning once. It works in the oven as well, give it a try buddy, you might suprise yourself.