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 #52 11 Jul 2023 at 10.49am | |  1 |   |
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Cant beat a nice bit of steak BBQ'd on the bank in summer
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#51 11 Jul 2023 at 9.01am | | 2 | |
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RIGHT I must tell you a story going way back and I went to London to see a play when we came out decided to splash
out and went to ( the best at the time) the Scotch Steak House we both had Porterhouse Steaks
and hand on heart it was the best tastiest tender steak we had ever eaten
and quite by chance the head chef had gone to the table close to me where there where two vip film stars that I didnt know ! so they wernt that famous lol
well you could of knock me over with a feather the head Chef was John Collins an old school mate after he had finished I called him by name he then recognised me and sat down
I said fook I wished my steaks came out like that !
NOW LISTEN UP folks
I have told this to countless people 100% of them have raved about the results
he told me you need a HEAVY base pan DRY put the pan on high and leave it a good time until its really really SMOKING HOT !
this is vital then get your steak that should be at room temp and seasoned with a bit of salt
chuck it on the red hot pan warning it may make a little mess of your kitchen lol
and continually flip it every 60 seconds max it wont stick as the pan is so bloody hot
it will float around on the moisture coming out of the meat till it quickly seals it wont burn (no oxygen at those temps ) if you keep flipping and the heat will quickly then heat the centre of the meat
and will be cooked super super fast !!! just a few mins ONLY !!!!! about 50% faster so dont over cook it
it will be so full of flavour and melt in your mouth trust me
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| | | Frenzy | | Posts: 11403 |  | | [ MODERATOR ] | |
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#50 11 Jul 2023 at 8.30am | | 1 | |
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In reply to Post #49
100% mate.
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#49 11 Jul 2023 at 8.24am | |  | |
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In reply to Post #47
Whichever cut you prefer, the best tasting steaks come from the local butcher over a supermarket steak.
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| | | Frenzy | | Posts: 11403 | | | [ MODERATOR ] | |
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#48 11 Jul 2023 at 8.22am | | 1 | |
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In reply to Post #47
over priced with little flavour (fillet), its got to be ribeye 
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#47 11 Jul 2023 at 7.58am | | | |
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In reply to Post #46
Change the rump to a nice 8oz fillet steak
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#46 11 Jul 2023 at 0.16am | | | |
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In reply to Post #44
I'll avoid porridge pots and do the real thing.
£1.30 for a kilo of oats in Sainsbury's, each porridge pot is about that, and most contain extra sugar...
I've got a thing for a good rump steak with saute potatoes and mushrooms at the moment so that's been my day 2 evening meal.
Day 3 since we've had the hot weather has been pasta, onion, garlic, Bell pepper, and a tin of tuna added, then a soft blue cheese by St. Agur as the sauce.
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#45 10 Jul 2023 at 11.11pm | | | |
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In reply to Post #44
added to post 22
Breakfast for me normally is a ridge monkey filled with bacon
at home the night before I will have buttered and cling filmed a fresh baguette thats cut in 2 as will the 4 precooked sausages that have been sliced length ways this enables me to quickly heat em up while loading the bacon ( I got loads of sachets of ketchup or brown sauce handfuls taken anywhere I go where they are free)
depending sometimes I eat em both
sometimes I dont mind eating the 2nd one cold later in the day and always have a really nice evening meal from my vacuumed packed meals simply warmed up in a pan of boiling water
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#44 10 Jul 2023 at 9.03pm | | | |
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Revived this as I think it's relevant to what I've been thinking while I've just been cooking
Breakfast - porridge pots
Lunch - naked noodles or similar semi healthy noodle pots
Dinner- home made chilli or curry, whatever is safe to be reheated on the bank plus some naans. Not a big fan of rice so prefer to hang a naan over the gas flame to heat up
Love some biscuits and crisps to snack but nothing beats proper food bank side. I feel less sluggisg eating properly as well
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#43 23 Apr 2021 at 7.56pm | | | |
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In reply to Post #1
I warm some Colemans mustard powder in honey. Place a joint of boneless gammon in a medium sized roasting bag, then inject honey mustard mix using stainless steel syringe into the joint of gammon.
Tie bag loosely and return to fridge.
Make some potato wedges with skin on and par boil them, sprinkle with rice bran oil and garlic pepper and lightly roast in oven.
remove and allow to cool before placing in clip seal bag and placing in fridge.
Buy some button mushrooms and a tin of pineapple.
At the lake I cook the gammon for 90 minutes plus at 170 oC on the Lotus then add the mushrooms then the the part cooked wedges.
Open and drain the pineapple, carve the Gammon in 1/2" slices and serve with the honey mustard sauce to taste, add wedges and mushrooms and sit down with good company and your favourite tipple.
Also as always The venerable Old Geezer is spot on you can take dIabolical liberties with refrigerating foodstuffs
when vacuum packing stuff as long as your careful with your prep.
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#42 22 Apr 2021 at 10.56am | | 1 | |
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In reply to Post #1
buy a vacuum sealer and the world is your oyster 
you can vacuum seal anything cooked breakfast curry , stews anything then just a pan full of water drop the bag in boil it in its bag tip on plate eat it
also fantastic for bait too
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#41 21 Apr 2021 at 10.30am | | | |
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In reply to Post #1
very nice
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| | | noj | | Posts: 11459 | | | Social photographer... | |
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#40 21 Apr 2021 at 10.17am | | | |
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In reply to Post #39
 
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#39 21 Apr 2021 at 9.15am | | | |
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In reply to Post #37
I hope its torture
At home it'll get a light brush of ghee and a sprinkling of nigella but i haven't done that fishing, relying on the curry and raita
It tastes better cooked on the ooni at home but still 10 times nicer than the dry pitta crap you get in supermarkets
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#38 21 Apr 2021 at 7.07am | | | |
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In reply to Post #35
That’s what I do with currys, chilli con carnes ect. Not as fancy as others but then get some samosas, onion barges, naans and do them in the rm. for chilli, doing natchos with cheese on top is nice
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