Cooked a steak lunch at work today again. Delicious.
2 Likes
You might be using the term “cooked” a bit lightly
4 Likes
Medium rare is too well cooked for me. I like my steak rare. Good quality steak should be blue.
Personally, if it’s still mooing, even better. I’ll carve off what I want and ride the rest home.
4 Likes
surely it’s simpler to do Tatar?
Salt and pepper each side generously. 1-2 mins on each side. If the steak has a bit of a fat cap, sear on the fat cap for 1-2 mins so it melts, let rest for 5 minutes, down the hatch.
1 Like
That’s as cooked as you want a steak to be. Philistine.
2 Likes
A good vet could probably bring that back to life
4 Likes
I can’t even
1 Like
I like rare steaks but this did give me a good chuckle
3 Likes
Medium Rare FTW.
4 Likes
In honour of Carl Weathers, i’ve got a stew going
2 Likes
Didn’t get a photo, but tonight made Chicken Parmigiana’s for the fam.
So good.
2 Likes
Being in the unfortunate position of possessing a beer too embarrassing to mention I did my first ever beer batter tonight with some basa. Turned out ok. Maybe the wrong fish but it’s not my area of experience.
I do have a lot of batter left over.
I’m tempted to get some mars bars and snickers …
Does anywhere still sell a battered sav or a chicko roll?
1 Like
Battered savs are still a thing and chicko rolls are still made in a Simplot factory in West Bathurst.
1 Like
So, if I get some chicken frames, process them a bit, add in some corn flour and some nice spicys, I can make cheap chicken nugs utilysing parts of the chicken full of nutrients that a traditional western diet misses?
I did find it weird that they were making a negative out of using parts of the animal that would normally be thrown away.
What ever happened to chefs promoting nose to tail cooking?
2 Likes
I saw this on insta and watched it a couple of times on youtube. It was a very common comment.
But chicken nugs aren’t traditional Chinese cooking. It’s just evil maccas stuff and factories and the vibe man.