some food

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some food

Post by Tokyo Sexwale @ Wed Nov 16, 2011 3:07 pm

I quite want to recreate tkf's extraordinary 'some words' thread in here.

Random things about food.

Here's something I'm going to make soon, a Shooter's sandwich. Saw it mentioned the other day - anyone had one?

Image
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Re: some food

Post by Käsemeister @ Wed Nov 16, 2011 3:11 pm

Second Marine wrote:shooters sandwich


snort.
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Re: some food

Post by thekungfury @ Wed Nov 16, 2011 3:11 pm

Astonishing effort just to make a sandwich. Looks right up my street.

I will get round to showcasing my extraordinary yorkies soon and I'll do so right here in this thread.
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Re: some food

Post by Tokyo Sexwale @ Wed Nov 16, 2011 3:19 pm

Hurray.
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Re: some food

Post by thekungfury @ Wed Nov 16, 2011 3:21 pm

As an aside that pickle reminds me of a restaurant in Belgium once.

I was with some directors over there and they took us to the finest restaurant in town. Not Michellin but described as not far off. It was so fine that all the menus were in Flemish and they had to tell me what food it was. Conversation, thus (urbidirge accent for italicised bits please).

"What would you liking to eat?"
"What's the choice today?"
"Well everything is here. Do you prefer meat, fish, something else?"
"Meat is fine"
"What is your preference for the meat? There is here chicken, pork, something else?"
"Pork please"
"How would you like it for to come?"
"What are the choices?"
"Well on special menu today they have house speciality. 'Pork with the Sauce du Cross and Blackwell'. Delicious"
"Excuse me?"
"The pork is with the Sauce du Cross and Blackwell. It is quite famous for this region"
"Cross and Blackwell?"
"Yes"

Clearly I had to order it and a plate arrived with some pork medallions and a gravy boat filled with piccalilli. Extraordinary.
Last edited by thekungfury on Wed Nov 16, 2011 3:22 pm, edited 1 time in total.
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Re: some food

Post by Tokyo Sexwale @ Wed Nov 16, 2011 3:23 pm

That is nothing short of extraordinary!

A quick google provides the recipe too: http://yourassiette.skynetblogs.be/arch ... kwell.html

that it?
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Re: some food

Post by Turntable @ Wed Nov 16, 2011 3:24 pm

:biglaugh: Brilliant sauce du Crosse & Blackwell
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Re: some food

Post by Deuteronomy @ Wed Nov 16, 2011 3:26 pm

Second Marine wrote:I quite want to recreate tkf's extraordinary 'some words' thread in here.

Random things about food.

Here's something I'm going to make soon, a Shooter's sandwich. Saw it mentioned the other day - anyone had one?

Image


Looks delicious, I demand a full review once consumed.
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Re: some food

Post by Disastrous @ Wed Nov 16, 2011 3:27 pm

'Mazing.

I like the look of a shootah's sandwich. I actually thought 2M had written the decription as I initially misread the panel that says "Work fast and tuck the first one..." as "Work fast and fcuk in the first one..."
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Re: some food

Post by thekungfury @ Wed Nov 16, 2011 3:31 pm

Second Marine wrote:That is nothing short of extraordinary!

A quick google provides the recipe too: http://yourassiette.skynetblogs.be/arch ... kwell.html

that it?

Amazing. Yes that's exactly it!

And on further searching it appears I was in Wallonia when I ate it.
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 8:26 am

Jamie Oliver may well be a fat tongued cnut but he knows about food.

He's got a butchery near St Pauls called Barbecoa and a friend bought a load of steaks there yesterday and we cooked them up last night.

500g Ribeye
mermaid's vagina.JPG


Best steak I've had for a long time.
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 8:33 am

That looks awesome.

Slightly O/T but what was the name of the Hawaiian burger place, recently opened, called?
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 8:34 am

Bodhi wrote:That looks awesome.

Slightly O/T but what was the name of the Hawaiian burger place, recently opened, called?

Kua 'Aina
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 8:35 am

Second Marine wrote:
Bodhi wrote:That looks awesome.

Slightly O/T but what was the name of the Hawaiian burger place, recently opened, called?

Kua 'Aina



Ta.
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Re: some food

Post by Routie445 @ Tue Jan 10, 2012 8:36 am

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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 8:37 am

Bodhi wrote:
Second Marine wrote:
Bodhi wrote:That looks awesome.

Slightly O/T but what was the name of the Hawaiian burger place, recently opened, called?

Kua 'Aina



Ta.

You been to a Byrons?

Fantastic burgers!
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 8:40 am

Second Marine wrote:
Bodhi wrote:
Second Marine wrote:
Bodhi wrote:That looks awesome.

Slightly O/T but what was the name of the Hawaiian burger place, recently opened, called?

Kua 'Aina



Ta.

You been to a Byrons?

Fantastic burgers!



No, are they a chain? I struggle to find decent burgers in London, I might try the Hawaiian place on Thursday.
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 8:42 am

They are - though I've only been to the one at One New Change. http://www.byronhamburgers.com/

Better than Kua 'Aina IMO.
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 8:44 am

Second Marine wrote:They are - though I've only been to the one at One New Change. http://www.byronhamburgers.com/

Better than Kua 'Aina IMO.



I've just looked at their website and that's just what I'm after. American burgers are a world apart from the cardboard you normally get in London.

I might go there now instead. Cheers. :thumbup:
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 8:47 am

:)
Starving now.
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Re: some food

Post by Tumescent Acorn @ Tue Jan 10, 2012 9:53 am

Second Marine wrote:Jamie Oliver may well be a fat tongued cnut but he knows about food.

He's got a butchery near St Pauls called Barbecoa and a friend bought a load of steaks there yesterday and we cooked them up last night.
500g Ribeye
Best steak I've had for a long time.

.. and cooked perfectly too.
Well done (not the steak).
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Re: some food

Post by thekungfury @ Tue Jan 10, 2012 10:19 am

Good looking steak 2M

BBQ sauce on the table. Classy.

O/T but actually o/T I saw something over the holidays that blew my mind and turned everything I knew about cooking steaks on its head.

I had previously been shown by a chef mate how to cook the perfect steak.
1. Oil and pepper the meat. Don't season with salt yet because it draws out moisture which a) dries it out, b)the temperature in the pan reduces and, c) because it's sat in liquid it braises rather than fries. This means you don't get the maillard reaction where the proteins and sugars combine to make the delicious crust.
2. Put it in the pan and don't move it. Moving it releases juices (see 1c)
3. Only turn it once

I've been doing it for years and I'm sure you'll agree the results have been nothing short of spectacular.
Image

But here's the thing, Heston's come out with his show How To Cook Like Heston and he completely disagrees with me.

He salts to the meat (table salt, not Maldon)
He doesn't pepper the meat (says it burns in the pan)
He oils the pan rather than the meat
He turns the meat every 15-20 seconds

Now Heston knows what he's talking about. He knows the science of meat. Check out his extra ageing procedure.
Speccy chef wrote:Once you've bought your steak take it out of the packet and place it on a wire rack set over a tray. Refrigerate for 2 days to let the air circulate around the meat and start to dry it out. This will concentrate the flavour and start to tenderise the meat. When you're ready to cook the steak, take it out of the fridge and allow it to come to room temperature for 2 hours.


So if Heston is right that must mean I am wrong. And that doesn't sit well with me. Doesn't sit well at all.

I haven't been able to cook steak since seeing that show. Not sure I ever can.
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 10:23 am

TKF wrote:But here's the thing, Heston's come out with his show How To Cook Like Heston and he completely disagrees with me.

He salts to the meat (table salt, not Maldon)
He doesn't pepper the meat (says it burns in the pan)
He oils the pan rather than the meat
He turns the meat every 15-20 seconds

Now Heston knows what he's talking about. He knows the science of meat. Check out his extra ageing procedure.
Speccy chef wrote:Once you've bought your steak take it out of the packet and place it on a wire rack set over a tray. Refrigerate for 2 days to let the air circulate around the meat and start to dry it out. This will concentrate the flavour and start to tenderise the meat. When you're ready to cook the steak, take it out of the fridge and allow it to come to room temperature for 2 hours.


So if Heston is right that must mean I am wrong. And that doesn't sit well with me. Doesn't sit well at all.

I haven't been able to cook steak since seeing that show. Not sure I ever can.


I saw that very same show and at the weekend bought some very fancy rib eyes to try out. Admittedly I didn't let it sit for 2 days, time issues 'n all, but I did the turning every 15 seconds etc.

It turned out shit and I ruined the fancy steaks.

:(
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 10:23 am

We were talking about Heston's method last night. We had about £70 of beef between 5, all cooked our own steaks and none of us dared do it his way as we all trusted/love our own methods which are similar/identical to yours.

In short, I like how I cook steak - I won't change.
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Re: some food

Post by thekungfury @ Tue Jan 10, 2012 10:25 am

Good. We're all in agreement.

Check out these two eggy delights that I discovered recently.

When you have a boiled egg with soldiers sprinkle salt on the toast before cutting them up. That way every mouthful is perfectly seasoned.

When you have an egg and bacon sarnie butter another slice and put it down on the plate to catch the egg. You then have a slice of eggy bread with zero wastage.

You're welcome.
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Re: some food

Post by morebeanz @ Tue Jan 10, 2012 10:27 am

But he is allowing the steak to dry out in the fridge, and then salting it to bring some of the juice back to the surface, no?
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Re: some food

Post by Tokyo Sexwale @ Tue Jan 10, 2012 10:28 am

TKF wrote:
When you have an egg and bacon sarnie butter another slice and put it down on the plate to catch the egg. You then have a slice of eggy bread with zero wastage.

Genius :D
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Re: some food

Post by Bodhi @ Tue Jan 10, 2012 10:28 am

TKF wrote:Good. We're all in agreement.

Check out these two eggy delights that I discovered recently.

When you have a boiled egg with soldiers sprinkle salt on the toast before cutting them up. That way every mouthful is perfectly seasoned.


Obv.

TKF wrote:When you have an egg and bacon sarnie butter another slice and put it down on the plate to catch the egg. You then have a slice of eggy bread with zero wastage.

You're welcome.



Jolly good plan. Sir!
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Re: some food

Post by Gnostic Ascent @ Tue Jan 10, 2012 11:38 am

Bodhi wrote:
TKF wrote:But here's the thing, Heston's come out with his show How To Cook Like Heston and he completely disagrees with me.

He salts to the meat (table salt, not Maldon)
He doesn't pepper the meat (says it burns in the pan)
He oils the pan rather than the meat
He turns the meat every 15-20 seconds

Now Heston knows what he's talking about. He knows the science of meat. Check out his extra ageing procedure.
Speccy chef wrote:Once you've bought your steak take it out of the packet and place it on a wire rack set over a tray. Refrigerate for 2 days to let the air circulate around the meat and start to dry it out. This will concentrate the flavour and start to tenderise the meat. When you're ready to cook the steak, take it out of the fridge and allow it to come to room temperature for 2 hours.


So if Heston is right that must mean I am wrong. And that doesn't sit well with me. Doesn't sit well at all.

I haven't been able to cook steak since seeing that show. Not sure I ever can.


I saw that very same show and at the weekend bought some very fancy rib eyes to try out. Admittedly I didn't let it sit for 2 days, time issues 'n all, but I did the turning every 15 seconds etc.

It turned out shit and I ruined the fancy steaks.

:(


Did the Heston way on Saturday with some Ribeye.

cnut

I overcooked them due to not having a meat thermometer. Schoolboy error. The steaks cook very very quickly. They couldn't have been in the pan more than 3 minutes in total.

Was very glad that Mrs GA was not in residence at the time. Smoked the bloody house out.

The steaks were juicy even though the meat was nearer well done than rare.

I also normally use the method advocated by TKF for my steaks.

BTW anyone got plans to try the 2-4 hour chilli that Heston cooked?
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Re: some food

Post by Gone @ Tue Jan 10, 2012 11:55 am

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