Belly pork with mash and veg.
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Would appreciate any variations on Garlic mushrooms.
Sirloin from Grid Iron Butchers in North Yorkshire.
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Doesn't it?I don't eat coo, but even I must admit that looks Delicious!
Looks a bit overcooked to me - I like it to go Moo when I stick my fork into it - or to quote the Texan mantra, y'all wash it's horns and it @rse and walk it slowly past the fire!!
Ribeye (nice and pink), mushrooms, baked potato and battered onion rings. Mmmmmm
Ribeye (nice and pink), mushrooms, baked potato and battered onion rings. Mmmmmm
Unless, it is a well aged piece of beef (especially from the more worked muscle groups like a rump or sirloin), it is better not to cook it too rare.
I like my steak blue, so blue a good vet could revive it
That all said my fav is actually steak tartare
Sirloin from Grid Iron Butchers in North Yorkshire.
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Easy dinner tonight.
Grabbed a carton of left over chilli from the freezer and defrosted in the microwave.
Rolled up some chilli in tortilla wraps (X3) and put in the bottom of a steel dish, topped with ready made chilled cheese sauce, topped again with grated cheddar.
Will bake and top with fresh coriander.
Sounds a faff for basic food but, in reality, a piece of piss and always tasty.
I like my steak blue, so blue a good vet could revive it
I thought the Texan answer to "how would you like your steak" was "Just rip the horns off and wipe it's ****"
That all said my fav is actually steak tartare
Used to eat tartare in the 70's, but moved to blue thereafter, it's a good test of the butcher as well as the chef, as a poor piece of steak (sirloin or ribeye) cooked blue will be tough! Big challenge was weaning my wife off "well cooked" whatever, as well as lemonade shandy instead of bitter, but she's learnt over the years, now it's steak rare and pickety witch over which bitter she likes to have (luckily a couple that I'm happy to have in the cupboard).
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