Done with Beef!!!!

[Paddington]

A French colleague who worked in Britain used to joke that a trained chef in the UK meant one who had read the microwave manual and had his own tin opener. I have had cause to agree with him after several meals.

 

[Chalky]

Not sure if it is still the same-but the best Morrisons store used to be Boroughbridge, because Ken M's missus used to shop there.

Had a really good fishmonger let alone butcher. Alnwick store still has a proper butcher-I think most do. Morrisons only ace left to play in the supermarket battle is their Market Street

 

[exmoor dave]

Only under duress, , oh wait a minute, my sister bakes the cakes and thats an hour away
Incidently if one decided on a pilgrimage to "Exmoor", what would the quality and quantity of "cake" required to be permitted entry?

Pretty much any cake will get you through the minehead passport control booth on to the moor...... The gate keeper is partial to abit of cake
But if it's fruit cake you'll be sent to the local detention camp.....butlins

 

[FonterraFarmer]

Pretty much any cake will get you through the minehead passport control booth on to the moor...... The gate keeper is partial to abit of cake
But if it's fruit cake you'll be sent to the local detention camp.....butlins

Aye , I knew there was something "funny" about fruit cake, but my fruit cake is above par, cuts the mustard and I dare expect may well exceed the gate keepers exacting requirements!!!





Reminder, next OE, get cake recipe, buy ingedients, bake cakes and bring to Exmoor for inspection, taste test and quality control!

 

[roscoe erf]

Pretty much any cake will get you through the minehead passport control booth on to the moor...... The gate keeper is partial to abit of cake
But if it's fruit cake you'll be sent to the local detention camp.....butlins

your all fruitcakes' up on the moor

 

[Blod]

Back on beef, I cooked a thick ribeye steak, (we were having a bit of this and that meal) it was ooooooooh worthy. Room temp, fried with kitchen paper, lightly rubbed with cut side of garlic clove before rubbed with a little sea salt and olive oil. Slapped onto very hot griddle for two minutes each side then a minute each side with he addition of two fresh sprigs of room smeary. Left to rest on rosemary for10 mins then sliced across grain into thin strips. Mmmmm. You have to seal a steak with heat and you have to rest it to get the best out of it.

 

[Hilly]

Just had pork chops, crap, maybe its not just beef that can be a bit random.?

 

[Pieces_of_Eight]

two fresh sprigs of room smeary.

 

[Hilly]

Just had pork chops, crap, maybe its not just beef that can be a bit random.?

Unless it was relay dobin.

 

[Henarar]

Back on beef, I cooked a thick ribeye steak, (we were having a bit of this and that meal) it was ooooooooh worthy. Room temp, fried with kitchen paper, lightly rubbed with cut side of garlic clove before rubbed with a little sea salt and olive oil. Slapped onto very hot griddle for two minutes each side then a minute each side with he addition of two fresh sprigs of room smeary. Left to rest on rosemary for10 mins then sliced across grain into thin strips. Mmmmm. You have to seal a steak with heat and you have to rest it to get the best out of it.

we cook them for half hour

 

[Old Boar]

Room temp, fried with kitchen paper, lightly rubbed with cut side of garlic clove before rubbed with a little sea salt and olive oil. .

Fried with kitchen paper is a new one on me. Mind you I have eaten some that could have been the kitchen paper!
Room smeary is smell chequer for rosemary...

 

[Blod]

Rosemary! Bloody auto correct.

 

[Blod]

Fried with kitchen paper is a new one on me. Mind you I have eaten some that could have been the kitchen paper!
Room smeary is smell chequer for rosemary...

Dried! Again auto correct. I was drinking Murphys without my glasses.

 

[Old Boar]

From a mug?

 

[Osca]

I would have tried that, you realise! At the canteen we used to have to fry eggs on a sheet of thick greaseproof papery stuff with a squirt of regulation low fat spray - it smelled just like Bostik. (The paper was because the flat surface of the flatbed frier wasn't flat. But then, neither was the paper). So I was sure that's what you were suggesting. I could have ruined the steak just like I used to ruin the eggs.