Recipes, home grown goodness, BBQing and food stuff
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@pakman or Tonbridge farmers market is only an hour drive from you and a chance to get out in the country! First Sunday of every month...
That sounds a nice jaunt for me and Master Pakman!
One of the stalls does a great salmon pate (might be the same one that does a tasty black pudding scotch egg) and the biltong stall is worth it too, but don't bother with pies at any of the stalls.
Take your bikes and pop to Bedgebury afterwards for a blat.
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Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..
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i need to ignore this thread i think, fucking check those out!!
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
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@RoninWC fuck i loooove carpaccio
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
Will definitely reverse sear. But I'm getting to the point where I want my wife to finish working already so I'm thinking to get them on now and let the smell do the work.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
Will definitely reverse sear. But I'm getting to the point where I want my wife to finish working already so I'm thinking to get them on now and let the smell do the work.
You can always low and slow them ready to flame grill when wifey gets home.And don't forget the chimichurri!!! -
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
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Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
How do they do it?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
How do they do it?
it's really the same, just has a difference mix of ingredients (more pickles as you can imagine)
