Glasto standards are slipping

[rischbrit]

Ooh now they sound good!

[frostypaw]

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.

[neilloggie]

.

and i like my steak _just_ not expressing blood freely, just turning towards cooked in the centre no blue. too much chewy actually raw meat in my youth *gag*

[rischbrit]

Rib eye steak cooked medium with home made chips and onion rings....mmmmmmm

[swede]

*scribbles notes*

shall have to try that - the preliminary cooking and messing about is all the secret with chips it seems, the flatmate and I have been obsessing.

your steak description made me drool enough to swallow. i find the brain/body reaction from that first proper bite of a really good steak as the juices hit the tongue and you feel the meaty texture is so deep, primal and satisfying it's hard to compare to anything but that animal brain cortex post-coital "well done, you have completed a species survival achievement! rest, and collect your medal in the morning to a fanfare of celebration" thing

and i like my steak _just_ not expressing blood freely, just turning towards cooked in the centre no blue. too much chewy actually raw meat in my youth *gag*

[oneeye]

My word oneeye. I thought that I was culinarily depraved but I realise now that you are the true Master - especially so if the creamy mash was an instant just add hot water creation?

[lucyginger]

The start is the key buddy. Get the par boil/draining/steaming just right and youll end up with chips that are crispy on the outside but fluffy on the inside. If you boil them too long they'll start to break up and wont crisp up when cooked, and the steaming makes sure the excess water comes off and thats what helps make them fluffy and soft inside. I use the same method for potato wedges and roast potatoes but just use different seasonings.

[frostypaw]

Best roast potatoes trick had to be overdoing the boiling bit and leaving them to dry and get a bit sticky. Then roll in roughly crushed pepper until covered and roast like that drizzled in oil

Spicy! Amazing

[guypjfreak]

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.

[lucyginger]

This is a very informative thread!! I always look for red beef if I cook it for anyone else. So I need to get the duller, darker looking one? And what about if it's going a bit brown round the edges? is that ok? (food shopping after work tonight so will have a look at the beef)

[guypjfreak]

This is a very informative thread!! I always look for red beef if I cook it for anyone else. So I need to get the duller, darker looking one? And what about if it's going a bit brown round the edges? is that ok? (food shopping after work tonight so will have a look at the beef)

[swede]

Always remember when cooking a big piece of beef it will keep cooking for a good time once taken out of the oven so it is very easy to mistime and over do it leaving it dry.

[Thearg]

This is a very informative thread!! I always look for red beef if I cook it for anyone else. So I need to get the duller, darker looking one? And what about if it's going a bit brown round the edges? is that ok? (food shopping after work tonight so will have a look at the beef)

Edited August 23, 2013 by Thearg

[Bluebeth]

Did we ever find out what flavour the chutney was that broke the bag?

[neilloggie]

One of our biggest selling dishes at work is mini braised brisket joint" ,a 16oz piece of meat braised for at least 6 hours with onion,red wine and beef stock. One of the tenderest bits of meat you could ever eat.

[TomfromStroud]

Did we ever find out what flavour the chutney was that broke the bag?

Edited August 24, 2013 by TomfromStroud

[Morse Code]

One of our biggest selling dishes at work is mini braised brisket joint" ,a 16oz piece of meat braised for at least 6 hours with onion,red wine and beef stock. One of the tenderest bits of meat you could ever eat.

[Bluebeth]

Apple and walnut sounds lovely, I'll keep an eye out

[rischbrit]

It was apple and walnut. I'm half way through the jar. It's nice on a cheese sandwich or with some sausage and mash.

[guypjfreak]

One of our biggest selling dishes at work is mini braised brisket joint" ,a 16oz piece of meat braised for at least 6 hours with onion,red wine and beef stock. One of the tenderest bits of meat you could ever eat.

[neilloggie]

Do you deliver to Yorkshire?

[Bluebeth]

I made chutney as favours at my wedding! Love chutneys and pickles and preserves.

[lucyginger]

Thanks for the tips, chaps! I shall keep an eye out for beef now, I usually dont buy it at all as I dont eat it, and I'm never quite sure how to cook it so it's tasty. I shall experiment, I'm sure the man friend wont mind!

As for chutney, I love a bit of chutney. My Mum makes a mean pear and ginger one, goes lovely with a bit of strong cheddar.

[guypjfreak]

WENT TO AN ALL YOU CAN EAT CHINESE [ opps ] restaurant today and had some sushi really nice and i had some green paste with it wow loved it ..............wot is it ??

[frostypaw]

Wasabi - Japanese horseradish. Vicious!