|
 |
| Rank | Posts | Team |
| International Chairman | 26578 | No
Team
Selected |
| Joined | Service | Reputation |
| Mar 2002 | 23 years | |
| Online | Last Post | Last Page |
| Jul 2017 | Apr 2017 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
|
Quote Mintball="Mintball"A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):
One minute per side – and eight resting; rare.
Two minutes per side – and six resting; medium rare.
Three minutes per side – and four resting; medium.
Four minutes per side – and two resting; well done.
Five minutes per side – call the fire brigade; cremeted.'"
Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
www.simplyrecipes.com/recipes/th ... s_of_meat/ |
|
Quote Mintball="Mintball"A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):
One minute per side – and eight resting; rare.
Two minutes per side – and six resting; medium rare.
Three minutes per side – and four resting; medium.
Four minutes per side – and two resting; well done.
Five minutes per side – call the fire brigade; cremeted.'"
Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
www.simplyrecipes.com/recipes/th ... s_of_meat/ | |
|
|
|
|
| Rank | Posts | Team |
| Player Coach | 12823 | No
Team
Selected |
| Joined | Service | Reputation |
| Nov 2009 | 15 years | |
| Online | Last Post | Last Page |
| Mar 2025 | Feb 2025 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| B-B-Q nearer tea today seeing as weather looks setfair.
Got a pack from butchers.
Chilli-lamb-beefburgers.
Lamb chops.
Ribs
Sausages.
Chicken kebabs.
Got a few crates of Bud because it was on offer at Sainsburys.
If Secret Gesture wins this afternoons Oaks at Epsom I will be getting persisted.  |
|
|
|
| Rank | Posts | Team |
| International Chairman | 26578 | No
Team
Selected |
| Joined | Service | Reputation |
| Mar 2002 | 23 years | |
| Online | Last Post | Last Page |
| Jul 2017 | Apr 2017 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote WIZEB="WIZEB"B-B-Q nearer tea today seeing as weather looks setfair.
Got a pack from butchers.
Chilli-lamb-beefburgers.
Lamb chops.
Ribs
Sausages.
Chicken kebabs.
Got a few crates of Bud because it was on offer at Sainsburys.
If Secret Gesture wins this afternoons Oaks at Epsom I will be getting persisted.
'"
Not on Bud you won't  |
|
|
| Rank | Posts | Team |
| International Chairman | 47951 | No
Team
Selected |
| Joined | Service | Reputation |
| May 2002 | 23 years | |
| Online | Last Post | Last Page |
| Aug 2017 | Jul 2017 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote Big Graeme="Big Graeme"Not on Bud you won't
'"
Depends if it's the proper Czech stuff. 
And thanks, guys, for the comments on steaks. |
|
|
| Rank | Posts | Team |
| Player Coach | 12823 | No
Team
Selected |
| Joined | Service | Reputation |
| Nov 2009 | 15 years | |
| Online | Last Post | Last Page |
| Mar 2025 | Feb 2025 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote Big Graeme="Big Graeme"Not on Bud you won't
'"
Sulking after my horse came second!
It's fooking 20/1 stablemate beat it.
Tw@t! 
And it looks like rain. 
Not a big fan of Bud but it'll still be better than the p!ss on draught at the KC later. |
|
|
|
| Rank | Posts | Team |
| International Star | 70 | No
Team
Selected |
| Joined | Service | Reputation |
| Oct 2010 | 14 years | |
| Online | Last Post | Last Page |
| Mar 2015 | Jun 2014 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
|
|
|
|
| Rank | Posts | Team |
| International Board Member | 37503 | No
Team
Selected |
| Joined | Service | Reputation |
| Apr 2003 | 22 years | |
| Online | Last Post | Last Page |
| Apr 2015 | Oct 2014 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
|
Quote Big Graeme="Big Graeme"Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
www.simplyrecipes.com/recipes/th ... s_of_meat/'"
Yup, always done it tha way.
Surely 1 minute each side and 8 minutes resting would leave you with a cold steak? |
|
Quote Big Graeme="Big Graeme"Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
www.simplyrecipes.com/recipes/th ... s_of_meat/'"
Yup, always done it tha way.
Surely 1 minute each side and 8 minutes resting would leave you with a cold steak? | |
|
|
|
|
| Rank | Posts | Team |
| International Chairman | 47951 | No
Team
Selected |
| Joined | Service | Reputation |
| May 2002 | 23 years | |
| Online | Last Post | Last Page |
| Aug 2017 | Jul 2017 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote Standee="Standee"Yup, always done it tha way.
Surely 1 minute each side and 8 minutes resting would leave you with a cold steak?'"
Not if you leave it in a warm place. I usually put them on a warmed plate with another on top, in an oven that's been warmed a little.
Letting meat rest used to really scare me. I could hardly believe Delia claiming that you easily leave a joint for half an hour – took me an age to work up the 'courage' to actually try it. |
|
|
|
| Rank | Posts | Team |
| International Board Member | 37503 | No
Team
Selected |
| Joined | Service | Reputation |
| Apr 2003 | 22 years | |
| Online | Last Post | Last Page |
| Apr 2015 | Oct 2014 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote Mintball="Mintball"Not if you leave it in a warm place. I usually put them on a warmed plate with another on top, in an oven that's been warmed a little.
Letting meat rest used to really scare me. I could hardly believe Delia claiming that you easily leave a joint for half an hour – took me an age to work up the 'courage' to actually try it.'"
A joint I can understand, but a steak, only one way to find out, you've just sorted tea for tomorrow....thanks! |
|
|
| Rank | Posts | Team |
| International Chairman | 47951 | No
Team
Selected |
| Joined | Service | Reputation |
| May 2002 | 23 years | |
| Online | Last Post | Last Page |
| Aug 2017 | Jul 2017 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote Standee="Standee"A joint I can understand, but a steak, only one way to find out, you've just sorted tea for tomorrow....thanks!'"
Well I'm doing steak this evening (with Jerseys and peas). My first proper meal since Sunday after a stomach bug. So I'm very much looking forward to it! |
|
|
| Rank | Posts | Team |
| Player Coach | 13190 | No
Team
Selected |
| Joined | Service | Reputation |
| Mar 2007 | 18 years | |
| Online | Last Post | Last Page |
| Feb 2020 | Oct 2019 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
| Quote WIZEB="WIZEB"Do you use your local butcher Mr Little in Market Place Mr 49?
Been using him quite regularly lately'"
Have done in the past, but my Brother in law is a butcher and he gets us some cracking deals on various meats. |
|
|
|
| Rank | Posts | Team |
| International Board Member | 28186 | No
Team
Selected |
| Joined | Service | Reputation |
| Apr 2003 | 22 years | |
| Online | Last Post | Last Page |
| Aug 2016 | Aug 2016 | LINK |
| Milestone Posts |
|
| Milestone Years |
|
|
| Location |
|
| Signature |
|
TO BE FIXED |
|
|
If you find yourself in Chester, try a meal at Joseph Benjamin ( www.josephbenjamin.co.uk).
Small place - only a dozen or so tables, so if it's a weekend you might need to book - and an equally small menu, but the highest quality.
Had a vegetarian antipasti, different breads with cheeses, olives, hummus and delicious caramelised onion chutney.
Followed that with a vegetable ramen. Pak choi, ake mushrooms and other veg in a chilli and ginger broth. Enough spice to give it a kick but not overwhelming.
The chicken caesar salad that Mrs G had was "the best she's ever had".
Can't recommend the place highly enough. |
|
If you find yourself in Chester, try a meal at Joseph Benjamin ( www.josephbenjamin.co.uk).
Small place - only a dozen or so tables, so if it's a weekend you might need to book - and an equally small menu, but the highest quality.
Had a vegetarian antipasti, different breads with cheeses, olives, hummus and delicious caramelised onion chutney.
Followed that with a vegetable ramen. Pak choi, ake mushrooms and other veg in a chilli and ginger broth. Enough spice to give it a kick but not overwhelming.
The chicken caesar salad that Mrs G had was "the best she's ever had".
Can't recommend the place highly enough. | |
|
|
|
|
|
|
|
