What's For Dinner Tonight?

[VansStoner1748]

A nice Marinated 20oz rib eye and an Artichoke.....The one that you pull the leaves off. Couldnt Finish the artiechoke(Who could with a 20oz steak) but i cheated and still ate the Heart.


And pop eyes is the best. Your a smart smart man CJ. Their red beans and rice are KILLER! Seems we have similer Taste Buds

When i go i get two Delta minis with extra sauce and beans and rice. Or a leag and a thigh meal.

 

[......]

some boneless spare ribs from the chinese store for breakfeast.

I prefer popeyes chicken over kfc to but I like the stuff exclusive to kfc better like the famous bowls.

 

[Don Gin and Ton]

fillet steaky and chips tonight any recommendations for the steak welcome ive been doing garlic and rosemary n bbq but looking for something new!?

 

[tip top toker]

i would say a nice wellington but not quite the weather. how do you cook yours, one big piece or thick steaks, thin steaks?

either way, underdone is the only way for fillet steak

 

[robert 14617]

we cannot get the keens prepared mustard here in the us only the dry,some reason i like it on my beef wellington , and DG&T have you used Montreal steak spice ,

 

[Don Gin and Ton]

i generally go with a medium thickness and medium still with a little blood either on a griddle or in the frying pan sear it then a few mins each side on a low heat.

ive not done wellington yet, but yeah its not the weather at the mo i fancied flattening it out and doing something but didnt get much further in that thought.

robert ive not used montreal steak spice but i do sometimes use steakhouse pepper in my meatballs, i might do a peppered steak and a bbq ( i lifted 2 out!!! )

cheers culinary thinktanks!

 

[tip top toker]

anyone ever done a 24 hour rib of beef? i really really want to try that, looks rather shazzzzzzzzzzzzzzzzzzzam

 

[robert 14617]

usually stick with the pork ribs , will look into 24 hr beef rib

 

[CrackerJax]

A nice Marinated 20oz rib eye and an Artichoke.....The one that you pull the leaves off. Couldnt Finish the artiechoke(Who could with a 20oz steak) but i cheated and still ate the Heart.


And pop eyes is the best. Your a smart smart man CJ. Their red beans and rice are KILLER! Seems we have similer Taste Buds

When i go i get two Delta minis with extra sauce and beans and rice. Or a leag and a thigh meal.

Hahah! As soon as I read the 20 ouncer AND the Artichoke... I was like...whoa nelly!!! That's a gutbuster!

Sometimes I'll pull into Popeye's and ONLY get the red beans...

some boneless spare ribs from the chinese store for breakfeast.

I prefer popeyes chicken over kfc to but I like the stuff exclusive to kfc better like the famous bowls.

Hmm...never had their bowls... I'll give it a whirl.

fillet steaky and chips tonight any recommendations for the steak welcome ive been doing garlic and rosemary n bbq but looking for something new!?

I like to use dry rubs only for my steaks... usually it is garlic, black pepper, and adobo (heavy on that). I'll add just a tiny sprinkling of salt before serving to brighten it all up.

usually stick with the pork ribs , will look into 24 hr beef rib

I'll just answer TTT here...nope...just like you, I steer (<----) clear of beef ribs and always go for pork.

 

[tip top toker]

in the UK a rib of beef is beef forerib

it's seared on the outside, and then cooked for 24 hours at 50 degrees. something i've always wanted to get done, it comes out of the oven as rare as raw, but barely a drop of blood.

 

[robert 14617]

rib eye roast bone in , never slow roasted usually done in 3-4 hrs depending on weight

 

[CrackerJax]

Yah..it's much more popular here to simply have the rib eye....sans bone. That looks fantastic however.

 

[Don Gin and Ton]

in the UK a rib of beef is beef forerib

it's seared on the outside, and then cooked for 24 hours at 50 degrees. something i've always wanted to get done, it comes out of the oven as rare as raw, but barely a drop of blood.

that sounds the mutts nuts ttt, pink but cooked is how beef should be imho

 

[robert 14617]

its a prime rib , expensive cut usually just order it out

 

[Don Gin and Ton]

weekend gone my girl n me went out for dinner i got a 10oz ribeye cooked in truffle oil with baby asparagus and shavings of parmesan cheese on top. man im salivating now just thinking how good that steak was

 

[CrackerJax]

Best steak dinner I have ever had...and I have had some of the best...was Turbot with Truffles and a seared goose liver on top. I thought I had died and gone to heaven....and it was not in a Michelin restaurant either.... just a fine cafe near the Opera House in Adam.....went back the very next night, and my wife and I both ordered it again. Lol....

 

[tip top toker]

rib eye roast bone in , never slow roasted usually done in 3-4 hrs depending on weight

aye, that sounds about the normal cooking times we'd give it, i'd normally cook around 170 we normally cook steaks medium done to get all the marbling melted into the meat, mmmmm

Yah..it's much more popular here to simply have the rib eye....sans bone. That looks fantastic however.

that is a picture of simply raw beef to illustrate. rib eye steaks are more popular here as well, they're cheap and tasty, the advantage of cooking on the bone is you get all that extra flavour

that sounds the mutts nuts ttt, pink but cooked is how beef should be imho

indeed, although at the end of the day all depends on what you start out with. aged in plastic on a shelf no no no! i think, possibly, that the 24hr recipe is a blumenthal creation, it sounds about right

 

[Don Gin and Ton]

Best steak dinner I have ever had...and I have had some of the best...was Turbot with Truffles and a seared goose liver on top. I thought I had died and gone to heaven....and it was not in a Michelin restaurant either.... just a fine cafe near the Opera House in Adam.....went back the very next night, and my wife and I both ordered it again. Lol....

thats deffo how you know youve struck gold eh man, ordering the same thing 2 days runnin haahah

indeed, although at the end of the day all depends on what you start out with. aged in plastic on a shelf no no no! i think, possibly, that the 24hr recipe is a blumenthal creation, it sounds about right

i generally buy a full fillet for about 35-45 de3pending on on whether its angus or extra aged. then chop up my own fillets out of it generally get a good 15-20 out of it depending ojn how glutinously i chop hahaah

i do like the blumenthal though some of his feasts have been a bit of a let down. i doubt you guys over the pond have seen hestons feasts?

 

[tip top toker]

haha, 15-20, stretch the pound sounds a damned good way of doing it though i've never had to buy meat in advance due to work so it's fresh each time, plus my freezer is shelf.

heston's feasts were pretty good but he got way too indepth in rather simple affairs, such as his pastry casing, it doesn't really take a genius to implement some structural integrity

[youtube]3nyVrGFFkLY[/youtube]
[youtube]4JfL5Grp1aU[/youtube]

 

[Don Gin and Ton]

last one i got just under £30