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.
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.
In reply to Post #46
Change the rump to a nice 8oz fillet steak
Change the rump to a nice 8oz fillet steak
In reply to Post #47
over priced with little flavour (fillet), its got to be ribeye
over priced with little flavour (fillet), its got to be ribeye
In reply to Post #47
Whichever cut you prefer, the best tasting steaks come from the local butcher over a supermarket steak.
Whichever cut you prefer, the best tasting steaks come from the local butcher over a supermarket steak.
In reply to Post #49
100% mate.
100% mate.
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
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
Cant beat a nice bit of steak BBQ'd on the bank in summer
In reply to Post #52
Being in the trade, im rather spoilt when it comes to steaks
Being in the trade, im rather spoilt when it comes to steaks
In reply to Post #49
I go to my local abattoir,always lovely and fresh and dirt cheap
I go to my local abattoir,always lovely and fresh and dirt cheap
In reply to Post #53
Same and I only eat rib eye that's been properly matured but actual prefer rosemary and garlic seasoned inch thick lamb chops or a lump of monk fish with a side of scallops.
Same and I only eat rib eye that's been properly matured but actual prefer rosemary and garlic seasoned inch thick lamb chops or a lump of monk fish with a side of scallops.
In reply to Post #54
who's your local abattoir?
I consult for most of the major ones across the country mate
who's your local abattoir?
I consult for most of the major ones across the country mate
I can echo most comments so far 👍
I fish for 4 -5 nights at a time so pot noodles aren't an option.
Ribeye steak on the mini UCU BBQ. My favourite Bankside meal is ribeye steak, Dauphinouse potatoes and charred Cos lettuce in a dressing on the BBQ, washed down with a glass of red stuff. The bratwurst is for the dog as they don't contain onions.
All pre-cooked and frozen food either in takeaway containers or vacuum packed.
Venison burgers. Deer shot by a friend, made by the Mrs and eaten by me n the dog. Very healthy alternative if your a meat eater
Charred Cos lettuce in homemade dressing.
Not mentioned is a good selection of sauces and dressings.
Tiny little stainless UCO BBQ which is perfect for one man and his dog 👍
I fish for 4 -5 nights at a time so pot noodles aren't an option.
Ribeye steak on the mini UCU BBQ. My favourite Bankside meal is ribeye steak, Dauphinouse potatoes and charred Cos lettuce in a dressing on the BBQ, washed down with a glass of red stuff. The bratwurst is for the dog as they don't contain onions.
All pre-cooked and frozen food either in takeaway containers or vacuum packed.
Venison burgers. Deer shot by a friend, made by the Mrs and eaten by me n the dog. Very healthy alternative if your a meat eater
Charred Cos lettuce in homemade dressing.
Not mentioned is a good selection of sauces and dressings.
Tiny little stainless UCO BBQ which is perfect for one man and his dog 👍
In reply to Post #57
I'm not feeling the lettuce bit
I'm not feeling the lettuce bit
In reply to Post #58
It's purely there so I can't be accused of being a salad dodger
Actually it's quite nice, very Mediterranean 😎
It's purely there so I can't be accused of being a salad dodger
Actually it's quite nice, very Mediterranean 😎
In reply to Post #56
AJ Greens & Sons,its five minutes up the road and the meat is lovely.Please don't spoil it for me and say its *****
AJ Greens & Sons,its five minutes up the road and the meat is lovely.Please don't spoil it for me and say its *****