Re: Food Thread : Fri May 31, 2013 4:09 pm  

Big Graeme wrote: 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. http://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?

Big Graeme wrote: 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. http://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?

Re: Food Thread : Fri May 31, 2013 4:24 pm  

Standee wrote:

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.

Re: Food Thread : Fri May 31, 2013 5:30 pm  

Mintball wrote:

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!

Re: Food Thread : Fri May 31, 2013 6:19 pm  

Standee wrote:

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!

Re: Food Thread : Fri May 31, 2013 8:13 pm  

WIZEB wrote:

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.

Re: Food Thread : Fri Jun 07, 2013 4:54 pm  

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, shitake 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, shitake 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.

Re: Food Thread : Fri Jun 07, 2013 6:45 pm  

Andy Gilder wrote: If you find yourself in Chester, try a meal at Joseph Benjamin (http://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, shitake 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. Oh hey there Joseph

Andy Gilder wrote: If you find yourself in Chester, try a meal at Joseph Benjamin (http://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, shitake 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. Oh hey there Joseph

Re: Food Thread : Sat Jun 08, 2013 10:26 pm  

Having tried black pudding for the first time earlier in the year (after going all my life saying "I will never try it") and liking it

What's the best things to do with it?

Re: Food Thread : Sat Jun 08, 2013 11:24 pm  

Lawrie L wrote:

Having tried black pudding for the first time earlier in the year (after going all my life saying "I will never try it") and liking it

What's the best things to do with it?

Scallops and bacon is a good one, cubed up fried like croutons in a salad, with some apple sauce and pea shoots, in little fritters and served with pork, mix with sausagemeat for a great burger, stuffed in a chicken breast with a whiskey sauce.

Or my favourite way, sliced and fried with a poached egg on top, a couple of bits of bacon, lorne sausage and a tattie scone.

If you can get it Stornaway Black Pudding is one of the best around.

Re: Food Thread : Sun Jun 09, 2013 10:05 am  

Big Graeme wrote:

Scallops and bacon is a good one, cubed up fried like croutons in a salad, with some apple sauce and pea shoots, in little fritters and served with pork, mix with sausagemeat for a great burger, stuffed in a chicken breast with a whiskey sauce.

Or my favourite way, sliced and fried with a poached egg on top, a couple of bits of bacon, lorne sausage and a tattie scone.

If you can get it Stornaway Black Pudding is one of the best around.

Cheers for that! Scallops one sounds interesting as not had them in a long time