The Cooking Thread - Recipes, Advice and Questions
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| scruffmcbuff |  | ... | 01-08-2016 @ 16:13 |
Lovely ass Congrats. Member 5958, 2315 posts SQ 280, BP 170, DL 300750.0 kgs @ 138kgs UnEq | ChrisMcCarthy said:My favourite method for perfect Steak is as follows: - Buy Steak from Friendly Butcher. - Take Steak to location of my choosing. - Decant Steak onto plate. - Eat Steak. I will from time to time add an Egg ("Take Egg from Fridge. Break Shell. Eat Egg). Yum. you have raw steak and raw eggs? | ||
| ChrisMcCarthy |  | ... | 01-08-2016 @ 16:17 |
Lost his pen, then found his pen. #phew Member 4899, 2956 posts | Not on a regular basis - but if I am "treating" myself, most definitely. | ||
| Cuddles | | ... | 01-08-2016 @ 21:33 |
 Eat.Cycle.Sleep.Win Member 2, 12511 posts SQ 190, BP 150, DL 280620.0 kgs @ 99kgs UnEq Administrator | A good steak tartare can be delightful. I've never had it in the UK mind you. The best I ever had was in a French restaurant in Berlin. I liked the restaurant so much I went back to Berlin to eat there again. | ||
| Rick | | ... | 01-08-2016 @ 21:59 |
 I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Hawksmoor's tartare is excellent, in my experience. Simon Rogan's "x in coal oil" dishes are a great take on a tartare - at least, the ox at the French is. I can't imagine the venison at l'Enclume and mackerel at Fera aren't. | ||
| ChrisMcCarthy | | ... | 01-08-2016 @ 22:45 |
Lost his pen, then found his pen. #phew Member 4899, 2956 posts | (Drools slightly at the above). I also find raw liver a real treat - my German Shepherd used to get grumpy with me as I did the old "cut two bits for you and one for me" trick. I would certainly recommend being highly choosy about eating red meat raw (for safety reasons of course, but mainly because it will be a poor show as a "sensation" if you don't) but then I would certainly recommend it too. | ||
| scruffmcbuff | | ... | 22-08-2016 @ 11:14 |
Lovely ass Congrats. Member 5958, 2315 posts SQ 280, BP 170, DL 300750.0 kgs @ 138kgs UnEq | ChrisMcCarthy said:Not on a regular basis - but if I am "treating" myself, most definitely. Cant say i ever tried that. I had the most beatiful bit of beef filliet steak on the weekend, medium rare and left to rest as suggested. Was by far my best steak dinner to date. | ||
| Rick | | ... | 22-08-2016 @ 13:23 |
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Welcome to the rest of your life  . | ||
| edi86 | | ... | 24-08-2016 @ 08:47 |
Member 5548, 415 posts SQ 270, BP 157.5, DL 310737.5 kgs @ 110kgs UnEq | After reading this last night and craving a good bit of meat i decided to try making a few small changes on my quest for the perfect steak.. Nice peice of marbled ribeye sat out for about an hour with a bit of butter and salt/pepper smeared in. Blazing hot pan with butter, about 45 seconds a side then left to sit for about 5 mins. More butter in pan then steak thrown in for another 30 seconds a side for some crispness on the outside Voila, Served with fries and a sauce and a beveridge of choice. I am very particular about steak and enjoy the soft texture of a properly done rare to med rare. The crispness on the outside was a nice addition to the usual steak preparation ritual. 14/10 would do again. | ||
| Funky_monkey | | ... | 26-08-2016 @ 14:00 |
 403 forbidden message Member 160, 5121 posts SQ 190, BP 137.5, DL 225552.5 kgs @ 86kgs UnEq | Cuddles said:A good steak tartare can be delightful. I've never had it in the UK mind you. The best I ever had was in a French restaurant in Berlin. I liked the restaurant so much I went back to Berlin to eat there again. Make it yourself! | ||
| Funky_monkey | | ... | 05-09-2016 @ 09:40 |
403 forbidden message Member 160, 5121 posts SQ 190, BP 137.5, DL 225552.5 kgs @ 86kgs UnEq | Post Edited: 05.09.2016 @ 09:40 AM by Funky_monkey Making Russian Kvass at the moment. I thought it was supposed to taste like supermalt, but it turns out it tastes like mildly alcoholic fizzy bread juice. 4 slices almost burnt rye bread 4 pints water 1 cup sugar 1/2 cup raisins 1 packet yeast 1 teaspoon instant coffee for colouring (optional) Boil water, turn off. Add bread, raisins and sugar Wait 6-8 hours Drain through cheesecloth, discarding anything that doesn't pass through Add yeast Wait 8 hours Chill for 2 days or so. It's bubbling away nicely, so it's definitely fermenting. Can't wait to taste it, although it's supposed to be rank. | ||