Be Excellent To Each Other

Title

For a traditional ribeye steak I go medium due to the fat working better. All other steaks rarer.

Well done steak is for wrong 'uns.

Everybody's more than entitled to eat whatever they like however they like to eat it, but yeah you couldn't be more wrong.

Although I object to 'medium at most'. Also needs a lower bound - anyone who orders ribeye rare is overly fond of their own machismo and has no understanding of beef.

Ribeye must be medium to break down the fat. Everything else rare (very rare/blue if top drawer Chateaubriand).

Well done is for kids aged 8 or lower.

@Doc that's just a smidge too rare for me (for that specific cut, not generally) but good effort sir. Looks very good indeed, I'll bring the Duckhorn.

Rare fillet, you say?

Regarding target doneness of ribeye: this was an experiment. If done over direct heat, I would shade more towards medium for ribeye, for the same reasons others have said. However this was cooked sous vide for almost seven hours, which means the slightly reduced temperature had a lot longer to work. I couldn't find any definitive guides on what the trade-off was; on if the longer cook time would compensate. So I thought I'd try it.

This came out very tender, but perhaps I lucked out with this specific piece of meat. Guess I'll have to cook some more to see.

That is perfect for me, Doc. I've been salivating all over your FB feed all day, despite being full of cheese, currently.

Or people who really don't like rare meat.

That looked a nice bit of meat, just how I would like it but I'm alone in that in my house

Still quite bloody for 7 hours in a Sous vide though, what was the weight and cooking temperature out of interest (I have 2 sous vide myself)

Given how cooking works, it wouldn't be any different after 37 hours in a sous-vide.

It's not blood. It's myoglobin.


No idea about weight, a few kilos. It was a three-rib joint. Water temperature was 54 deg C, final core temp was 53.4 or so.

Might not be true. Thomas Keller:

Would still look the same though.

You know you're out of your depth when you have to Google what a sous-vide is.

Then again I still think a curry Pot Noodle with some Frazzles crumbled over the top of it is quite the tasty treat.

@rich - hyperbole, sir.

http://www.sousvidesupreme.com/en-uk/le ... atures.htm

I had a look here a few days ago as I did some fillet steak, what I read from it was you chose how you wanted it, the chose the right temperature.

Then thickness gave you time, but there was a max time to say do a medium rare steak.



Sorry my bad, been so long since I've done any meat that colour in my house !

Currently, I have had A LOT of St Lycian Rum on an empty tummy because THE WORLD AND HIS DOG seem to want a chinese food tonight and AN HOUR has passed with NO FoOD. Dickbags

I hope its not that white rum they make over there that's 80%

And you would be correct

Serious Eats tried chicken breasts at 1-24 hours, with pictures: #time">http://www.seriouseats.com/2015/07/the- ... .html#time

80℅ proof us 40℅ abv or something.
I gave myself a 25℅ discount on the chinese food and am watching deadpool. As i am reasonable.

No, no - I meant my 37 hours comment was hyperbole

Not sure about the frazzles, but curry pot noodle tastes better than it has any right to.

I don't like Pot Noodles. Now chicken Super Noodles with a heavy-handed dose of sriracha, on the other hand...

"I couldn't get the finest, most beautifully cooked pink fillet steak into my mouth, but, conversely, Pot Noodle with fucking *crisps* sprinkles on top is da bomb"



Presumably it's even better if the Frazzles are best before March 1996; something akin to the vintage of fine wine...

Happy Christmas you endlessly amusing bunch of disparate cunts. I love you all!

No I mean 80% abv

Like this one http://www.saintluciarums.com/denros-strong-rum.html

Frazzles are not crisps, they are a crunchy snack made from corn. YOU BOORISH vCJD RAW STEAK-ADDLED OAF. And yes I know Waitrose advertise them as 'crisps' but then again they consider halloumi to be an 'essential'.

Anyway, it turns out that my main man Claude Bosi agrees with me, so I am in good company.

https://www.theguardian.com/lifeandstyl ... -pleasures

Crikey. No.

When I was on holiday there the 80% ABV stuff was put in all the local punch that was given away on trips and hotel events for free, it was the undoing of many an American

Back to my Fridge, its not working although it looks like it its, compressor is running and the display reports -18 and 4 for freezer and fridge, but a thermometer I put in each tells a different story of -5 and 12.

So cleaned it out aside from some ice cubes and frozen veg that look ok at -5. Fridge is empty aside from sauces that we have discussed on another thread could live outside the fridge

Luckily I have my small fridge of decadence that lives in the garage and hold booze and nothing else, so that is now in the kitchen with real fridge items like milk and butter in it.

Called BG out for a fixed price of £145, couldn't be arsed to go looking for another one, also the one we have just went into the house so don't want all that hassle again.

They can't come until 4th Jan, may get a better date tomorrow when the people who book appointments are back at work.

Currently watching Raiders of the Lost Ark while building Jurassic World Lego with my son.

Awesome.

Living the dream. I wonder if Raiders is going to be censored this early

Yeah it's tamed.

Time for the DVD, then

Standard definition? What am I, a Craster?

Holla

Tamed but they left all the face melting in!

You appear to have stolen Hearthlys tshirt.

And the hotpants/shorts from those dancing men in the moneysupermarket ad.

That you on the Catamaran trip then?!

We did that was a great day out

Aw, thenks. (HUGS)

It's nice being back, rest assured I'll have your BeexBQ pics for you early new year. This Christmas I got some nice things...

Magnum: The Contact Sheets photography book.
The Maisky Diaries: Wartime Revelations of Stalin's Ambassador in London
A bottle of Laphroaig
Lovely jumper
Camel Up board game

And good times had with family and plenty of Tanglefoot, yay!

Ooh, I forgot about this. Joans cooked a total of three Christmas dinners (I think). This is third one made with pulled pork (he worked his way through various meats over the last couple of weeks). There are also pigs in blankets and stuffing made with pork mince. With four different kinds of pork I have named it the Craster special.

I approve.

Wait, what's the fourth pork?

Title.

Pulled pork
Sausage
Bacon
Pork mince

Ohhh good point. Pigs in blankets are just one food in my mind, but yes, two forms of pork. Technically correct!

Looks dry. Needs gravy...