Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Golfbuddy on 13 November 2007, 13:06:55
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Well, as that lazy toad Bob Dent can't get himself out of his pit to open up I thought I would do it.
13.06 and 28 members and 23 guests on line. Must be lunchtime. Hotpot anyone? :)
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Well, as that lazy toad Bob Dent can't get himself out of his pit to open up I thought I would do it.
13.06 and 28 members and 23 guests on line. Must be lunchtime. Hotpot anyone? :)
Whats in the hotpot then..
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bag of nuts please ;D
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Well, as that lazy toad Bob Dent can't get himself out of his pit to open up I thought I would do it.
13.06 and 28 members and 23 guests on line. Must be lunchtime. Hotpot anyone? :)
Whats in the hotpot then..
Sorry about that Russ, forgot about you. I have a nice vegetarian cowl on the go, just for you.
Bag of nuts for young Mr Floyd, was that dry roasted or salted?
;D
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No salted or dry roasted left..
I've got a prickly pair though ;D
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No salted or dry roasted left..
I've got a prickly pair though ;D
Morning Professor, glass of your usual? Plum wine. ;D
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Well, as that lazy toad Bob Dent can't get himself out of his pit to open up I thought I would do it.
13.06 and 28 members and 23 guests on line. Must be lunchtime. Hotpot anyone? :)
Whats in the hotpot then..
Sorry about that Russ, forgot about you. I have a nice vegitarian cowl on the go, just for you.
Bag of nuts for young Mr Floyd, was that dry roasted or salted?
;D
Yuk
I will have a pasty with gravy please.. :y
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In my experience, you have to have a good plum w(h)ine
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Well, as that lazy toad Bob Dent can't get himself out of his pit to open up I thought I would do it.
13.06 and 28 members and 23 guests on line. Must be lunchtime. Hotpot anyone? :)
Whats in the hotpot then..
Sorry about that Russ, forgot about you. I have a nice vegitarian cowl on the go, just for you.
Bag of nuts for young Mr Floyd, was that dry roasted or salted?
;D
Yuk
I will have a pasty with gravy please.. :y
Lamb and mint, cheese and onion or chicken tikka flavour pasty?
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A pint of speckled hen and a plate of freshly killed cow please, just cooked enough the quieten the moo.....
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A pint of speckled hen and a plate of freshly killed cow please, just cooked enough the quieten the moo.....
Sorry, kitchen's closed. It's gone half past two and some of us have got work to do. :(
;D ;D
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A pint of speckled hen and a plate of freshly killed cow please, just cooked enough the quieten the moo.....
It needs to be hung until it starts going blue - fresh beef isn't as nice as matured beef.
And I prefer well done anyway
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It needs to be hung until it starts going blue - fresh beef isn't as nice as matured beef.
And I prefer well done anyway
Very fresh meet is just as good as the hung stuff (hours old mmmm).....well done is knackered any way so how can you tell.
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well done is knackered any way so how can you tell.
;D
He He. literally as I'm typing this I got a call from my mate who's a farmer. Heard dinner going "moo" in the background!
"Wipe its' @rse and walk it through the kitchen..." ;D
Kevin
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
I dislike the blood taste of rare and medium rare.
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"Entrecote bleu s'il vous plait"
If it's not bleeding it's not worth eating ... :)
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
I dislike the blood taste of rare and medium rare.
The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
I dislike the blood taste of rare and medium rare.
The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.
I don't mind a steak having a tiny amount of blood or being red in the middle, this is when it tastes best. I can't have it dripping blood everywhere, though..
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
Not suprised if your cooking 100 meals an hour......you've only got time to wipes its arse, show it the grill and bang it on the plate ;D
However i like my steak done medium......so its pink on the inside.....well done or rare i dont like.
Ive sent steak back before for being cremated on the outside and raw inside
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"Entrecote bleu s'il vous plait"
If it's not bleeding it's not worth eating ... :)
I could be VERY rude here....but I'll refrain. ::)
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Lol....in a dim and distant past I used to work part time cooking steak at a steak house (up to 400 meals on a Saturday night in 4 hours!).....we refused to cook good steak as well done (particularly the big stuff as it was almost imporssible to cremate 32 oz T-bones and 48 oz rumps)
You only need to hang it if rigor mortis has already set in (3-4hours)...
I dislike the blood taste of rare and medium rare.
The juices in a hung meet (whcih 99% of the stuff you buy is) are not blood, they are myoglobin which is a protein that stores oxygen in the muscle tissue (used as part of anerobic exercise). By cooking the arse off it you are simply boiling off all traces of fluid (and taste)......its a very common miss conception.
I don't mind a steak having a tiny amount of blood or being red in the middle, this is when it tastes best. I can't have it dripping blood everywhere, though..
As already said, its not blood, if it was it would be very salty.....
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Used to like my steak Well done, but now medium is for me, much nicer taste.
Trouble was well done, seemed to mean cremated to death in most places, so moved to medium-well, which then got me enjoying it properly.
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Another factor is that, in my experience, if you ask for steak well done, you'll get the roughest piece in the 'fridge. If you ask for it rare, you'll get a decent piece of meat in the first place.
Kevin
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Must be assuming the place gives a toss, I would expect 'the nearest piece' everytime ;D
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On a slightly serious note ..... :)
Many restraunts "precook" steaks etc to just below medium rare, then place to one side. When your order comes they take one of these steaks and slap it on the grill to reheat and finish off the cooking, all in the name of faster service. If - like me - you order rare (blue) steak they CANNOT give you such reheated/precooked rubbish, but must get a fresh piece and cook it from scratch.
This procedure can be seen very easily in place like self-service restraunts that combine pre-plated meals with a sort of a-la-carte limited menu, sublime examples are the self service places on channel ferries.
:)
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On a slightly serious note ..... :)
Many restraunts "precook" steaks etc to just below medium rare, then place to one side. When your order comes they take one of these steaks and slap it on the grill to reheat and finish off the cooking, all in the name of faster service. If - like me - you order rare (blue) steak they CANNOT give you such reheated/precooked rubbish, but must get a fresh piece and cook it from scratch.
This procedure can be seen very easily in place like self-service restraunts that combine pre-plated meals with a sort of a-la-carte limited menu, sublime examples are the self service places on channel ferries.
:)
I dont rate the places you go to then! :y
Every where I have worked it was cooked fresh to order (using the nearest bit available) because good steak does not take long to cook (a couple of minutes on a super grill)....
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Nooooooooo.................
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Nooooooooo.................
MOOOOOOO more like ;D
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Nooooooooo.................
complete with the raw egg on top
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Nooooooooo.................
complete with the raw egg on top
E-Coli and Salmonella both at once..........Yum Yum
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Put in into a little burger shape and grill it - nice then
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I think your tastes as you get older. I always used to be a 'well done' (back when well done was absolutely cremated), now a medium man (as steaks seem to be getting rarer anyway). Can't do the really rare stuff (yet!).
Did enjoy Steak Tartare in France once, but had to close my eyes to eat it...
Put in into a little burger shape and grill it - nice then
That bypasses the point!