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Christmas
https://www.beexcellenttoeachother.com/forum/viewtopic.php?f=3&t=10912		 Page 2 of 4
Author:  Dr Zoidberg [ Mon Dec 26, 2016 10:57 ]
Post subject:  Re: Christmas
That's the Boxing Day sales done for us, and a McDonalds breakfast. Now off to walk round Croome Park in the sun.
Hope everyone is having a nice time.
Author:  Curiosity [ Mon Dec 26, 2016 11:31 ]
Post subject:  Re: Christmas
NervousPete wrote:
Hello all! Missed you!

I hope you're all having a fine Christmas wherever you are. I am beginning to reacquaint myself with the Internet having decided to kind of opt out of it for a while. (Excepting my blog posts and email.) Because information-superhighway 2016 was beginning to have a deleterious effect on my life, I felt it wise to step back from it a bit. Anyway, back on it now, in cautious fashion.

Christmas! I have had a jolly nice Christmas thus far, despite a mild wheezy cough imparted me by my nephew Seth, who toddled up for two delightful days. Good family cheer, delicious traditional dinner and lots of Tanglefoot. Plus I got a tasty bottle of Laphroaig, and to my joy, the Magnum Contact Sheets book, which is huge and beautiful and packed with photographs and history. Also got the Maisky Diaries, Camel Up and a nice jumper.

Hope you all had a splendid one, anyway. Nephew loved his Duplo set in his burbling way, yay!


Glad to see you back! We were worried that you had been eaten by a grue on the way back from the BBQ!
Author:  asfish [ Mon Dec 26, 2016 11:46 ]
Post subject:  Re: Christmas
Had a nice time so far but I'm just so tired. Son has now mastered the art of getting over the baby gate so there is now no stopping him anytime from 5.30am.

Think drink doesn't help, I tend to have a few most days in the week leading up to Christmas and I think that and early mornings has done me in.

Oh yes and my US Style Fridge freezer is acting up, it stopped working (first clue was 4 tubs of soft beyond saving icecream :( ) yesterday, the started working again.

This morning was still not good so I moved it away from the wall, its a sealed unit with no compressor on the back, so moving it should have done nothing, but its started working again. Will have to ditch all of the food in the fridge, as not taking any risks with my wife being 5 months pregnant. I did move around £50 worth of meat to the garage freezer yesterday so saved most of the valuable stuff.

Off to my brothers today so will see if the Fridge is working when we get home, otherwise is a trip to Curry's I guess.
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 15:54 ]
Post subject:  Re: Christmas
Re: turkey; turkey can go do one. If it was that good we'd eat it more than once a year.
Author:  Grim... [ Mon Dec 26, 2016 17:25 ]
Post subject:  Re: Christmas
Turkey is well nice, fewl.

Better if Bernard Matthews stuffs it with garlic sauce, though.
Author:  Hearthly [ Mon Dec 26, 2016 18:10 ]
Post subject:  Re: Christmas
That beef looks like it needed another half an hour in the oven.
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 18:14 ]
Post subject:  Re: Christmas
Hearthly wrote:
That beef looks like it needed another half an hour in the oven.

Depends how you like it. That's a wing rib, which means it's the same meat as a ribeye steak, which I prefer medium-rare. Which is what that is (53 deg C.)
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 18:16 ]
Post subject:  Re: Christmas
If you order ribeye at anything past medium at most then I say good day to you sir.
Author:  Slackbot [ Mon Dec 26, 2016 18:24 ]
Post subject:  Re: Christmas
I SAY GOOD DAY.
Author:  Hearthly [ Mon Dec 26, 2016 18:41 ]
Post subject:  Re: Christmas
Doctor Glyndwr wrote:
If you order ribeye at anything past medium at most then I say good day to you sir.


Medium-well is about the lowest down the spectrum I'll go, and even then I secretly hope they'll do it more like well-done.

I appreciate it's supposed to be borderline heresy to eat good meat cooked in that way, so I generally just don't bother.

I'm sure that meal was delicious and prepared just how you wanted it, but I seriously couldn't even get meat that pink into my mouth.
Author:  ApplePieOfDestiny [ Mon Dec 26, 2016 18:42 ]
Post subject:  Re: Christmas
Title
Author:  Curiosity [ Mon Dec 26, 2016 18:51 ]
Post subject:  Re: Christmas
Doctor Glyndwr wrote:
If you order ribeye at anything past medium at most then I say good day to you sir.


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.
Author:  Cras [ Mon Dec 26, 2016 18:51 ]
Post subject:  Re: Christmas
Everybody's more than entitled to eat whatever they like however they like to eat it, but yeah you couldn't be more wrong.
Author:  Cras [ Mon Dec 26, 2016 18:55 ]
Post subject:  Re: Christmas
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.
Author:  Cavey [ Mon Dec 26, 2016 19:33 ]
Post subject:  Re: Christmas
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. :D
Author:  Cavey [ Mon Dec 26, 2016 19:37 ]
Post subject:  Re: Christmas
@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. :)
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 19:50 ]
Post subject:  Re: Christmas
Rare fillet, you say?
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 19:56 ]
Post subject:  Re: Christmas
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.
Author:  myp [ Mon Dec 26, 2016 19:59 ]
Post subject:  Re: Christmas
That is perfect for me, Doc. I've been salivating all over your FB feed all day, despite being full of cheese, currently.
Author:  Hearthly [ Mon Dec 26, 2016 20:06 ]
Post subject:  Re: Christmas
Cavey wrote:
Well done is for kids aged 8 or lower. :D


Or people who really don't like rare meat.
Author:  asfish [ Mon Dec 26, 2016 21:00 ]
Post subject:  Re: Christmas
Doctor Glyndwr wrote:
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 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)
Author:  Cras [ Mon Dec 26, 2016 21:02 ]
Post subject:  Re: Christmas
Given how cooking works, it wouldn't be any different after 37 hours in a sous-vide.
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 21:05 ]
Post subject:  Re: Christmas
asfish wrote:
Still quite bloody
It's not blood. It's myoglobin.

Quote:
what was the weight and cooking temperature out of interest

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.
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 21:08 ]
Post subject:  Re: Christmas
Cras wrote:
Given how cooking works, it wouldn't be any different after 37 hours in a sous-vide.

Might not be true. Thomas Keller:

Quote:
In sous vide cooking, however, once the food reaches the desired internal temperature, it stays there, even when left in the water. And there is no carryover cooking when the food is removed from the water.

This does not mean, however, that the window of time for perfectly cooked food is unlimited. If the meat spends too long in the heat, the color won’t change, but the texture and feel will–so it may look beautifully rare but the taste and texture will not be what you expect. It is meat that is rare yet overcooked.
Author:  ApplePieOfDestiny [ Mon Dec 26, 2016 21:09 ]
Post subject:  Re: Christmas
Would still look the same though.
Author:  Hearthly [ Mon Dec 26, 2016 21:34 ]
Post subject:  Re: Christmas
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.
Author:  Cras [ Mon Dec 26, 2016 21:35 ]
Post subject:  Re: Christmas
@rich - hyperbole, sir.
Author:  asfish [ Mon Dec 26, 2016 21:48 ]
Post subject:  Re: Christmas
Quote:
Given how cooking works, it wouldn't be any different after 37 hours in a sous-vide.


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.

Quote:
It's not blood. It's myoglobin.


Sorry my bad, been so long since I've done any meat that colour in my house !
Author:  MaliA [ Mon Dec 26, 2016 21:53 ]
Post subject:  Re: Christmas
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
Author:  asfish [ Mon Dec 26, 2016 21:57 ]
Post subject:  Re: Christmas
MaliA wrote:
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% :)
Author:  Curiosity [ Mon Dec 26, 2016 22:07 ]
Post subject:  Re: Christmas
Hearthly wrote:
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.


And you would be correct :DD
Author:  Doctor Glyndwr [ Mon Dec 26, 2016 22:20 ]
Post subject:  Re: Christmas
Cras wrote:
@rich - hyperbole, sir.

Serious Eats tried chicken breasts at 1-24 hours, with pictures: #time">http://www.seriouseats.com/2015/07/the- ... .html#time
Author:  MaliA [ Mon Dec 26, 2016 22:52 ]
Post subject:  Re: Christmas
asfish wrote:
MaliA wrote:
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% :)


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.
Author:  Cras [ Mon Dec 26, 2016 22:57 ]
Post subject:  Re: Christmas
Doctor Glyndwr wrote:
Cras wrote:
@rich - hyperbole, sir.

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


No, no - I meant my 37 hours comment was hyperbole :)
Author:  Grim... [ Tue Dec 27, 2016 0:19 ]
Post subject:  Re: Christmas
Curiosity wrote:
Hearthly wrote:
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.


And you would be correct :DD

Not sure about the frazzles, but curry pot noodle tastes better than it has any right to.
Author:  Doctor Glyndwr [ Tue Dec 27, 2016 0:44 ]
Post subject:  Re: Christmas
I don't like Pot Noodles. Now chicken Super Noodles with a heavy-handed dose of sriracha, on the other hand...
Author:  Cavey [ Tue Dec 27, 2016 0:59 ]
Post subject:  Re: Christmas
"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"

:attitude:

Presumably it's even better if the Frazzles are best before March 1996; something akin to the vintage of fine wine... :D
Author:  DBSnappa [ Tue Dec 27, 2016 2:02 ]
Post subject:  Re: Christmas
Happy Christmas you endlessly amusing bunch of disparate cunts. I love you all!
Author:  asfish [ Tue Dec 27, 2016 8:19 ]
Post subject:  Re: Christmas
MaliA wrote:
asfish wrote:
MaliA wrote:
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% :)


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 I mean 80% abv

Like this one http://www.saintluciarums.com/denros-strong-rum.html
Author:  Hearthly [ Tue Dec 27, 2016 10:31 ]
Post subject:  Re: Christmas
Cavey wrote:
"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"

:attitude:

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


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

Attachment:
bosifrazzo.JPG
Author:  MaliA [ Tue Dec 27, 2016 12:57 ]
Post subject:  Re: Christmas
asfish wrote:
MaliA wrote:
asfish wrote:
MaliA wrote:
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% :)


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 I mean 80% abv

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


Crikey. No.
Author:  asfish [ Tue Dec 27, 2016 14:48 ]
Post subject:  Re: Christmas
Quote:
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.
Author:  Zardoz [ Tue Dec 27, 2016 15:38 ]
Post subject:  Re: Christmas
Currently watching Raiders of the Lost Ark while building Jurassic World Lego with my son.

Awesome.
Author:  DavPaz [ Tue Dec 27, 2016 15:43 ]
Post subject:  Re: Christmas
Zardoz wrote:
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
Author:  Zardoz [ Tue Dec 27, 2016 15:48 ]
Post subject:  Re: Christmas
Yeah it's tamed.
Author:  DavPaz [ Tue Dec 27, 2016 16:07 ]
Post subject:  Re: Christmas
Time for the DVD, then
Author:  Doctor Glyndwr [ Tue Dec 27, 2016 16:14 ]
Post subject:  Re: Christmas
DavPaz wrote:
Time for the DVD, then

Standard definition? What am I, a Craster?
Author:  MaliA [ Tue Dec 27, 2016 16:17 ]
Post subject:  Re: Christmas
Holla
Author:  Zardoz [ Tue Dec 27, 2016 16:22 ]
Post subject:  Re: Christmas
Tamed but they left all the face melting in! :DD
Author:  Mr Dave [ Tue Dec 27, 2016 17:10 ]
Post subject:  Re: Christmas
MaliA wrote:
Holla

You appear to have stolen Hearthlys tshirt.
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