| View previous topic :: View next topic |
| What do you think? |
| Sounds good! I'm gonna try it! |
|
6% |
[ 1 ] |
| What no Duck bacon?!?!?! |
|
20% |
[ 3 ] |
| Yuck!!! |
|
0% |
[ 0 ] |
| There is no 4th option!!! |
|
6% |
[ 1 ] |
| Make mine crispy! |
|
33% |
[ 5 ] |
| Save me some! |
|
20% |
[ 3 ] |
| Still no duck Bacon? |
|
13% |
[ 2 ] |
|
| Total Votes : 15 |
|
| Author |
Message |
Al Dente
Prince
Joined: 23 Feb 2006
Posts: 3228
Location: Leodis, the jewel at the end of the yellow brick road (or M1)
|
 Posted: Sun Oct 12, 2008 7:08 am Post subject: |
 |
|
My favourite use for Marmite is as a thin smear on hot crumpets, oozing butter out of every pore, and topped with a slice of a not too strong English cheese (perhaps a Double Gloucester, Lancashire or Wenslydale).
Wholeheartedly agree with the bacon-cooking ethos.
Lunchtime - I think some lightly scrambled eggs (with a good dollop of cream), laced with a handful of prawns gently warmed and topped with ribbons of smoked salmon, sitting on a couple of slices of toast (no Marmite).
Then for this evening (2 of us), one of my specials - Chicken breast, stuffed with a couple of oysters, wrapped in Parma ham, with a Champagne sabayon sauce.
_________________
Creationists believe they never evolved; I agree with them.
  . . My Milestones . . My Full BOINC list |
|
| Back to top |
|
 |
Michelle
Moistened Bint
Joined: 28 Oct 2004
Posts: 10233
Location: At my desk
|
| Posted: Sun Oct 12, 2008 8:36 am Post subject: |
|
|
Haven't had Marmite for years! I must get some, although I do prefer Vegemite. Marmite isn't a bad substitute but I'm not too sure about having it on crumpets. Vegemite (or Marmite) with butter on toast, Saladas, Vita-weats, Ry-vitas etc. Honey or jam with lots of butter on crumpets.
Making myself feel hungry now! 
Grizz - Bacon should be cooked in the nude?  Wouldn't that shock it into jumping out of the pan and out the door?
As far as I'm concerned meat should be cooked...and I mean cooked until it's almost incinerated. Crispy bacon, black steak, lamb chops and pork chops cooked until the fatty bits crunch. Same with sausages, roast beef etc.
There's nothing worse than pink oozy meat. Makes me want to vomit. 
(Funny considering I used to tuck into the bacon before it went into the pan when I was younger.)
I used to upset the chefs when the ex and I worked at Great Keppel Island.
They didn't like it when I asked them if the meat was cooked. They're a bloody cantankerous bunch of prima donnas! Thank goodness I got on pretty well with most of 'em!
(Oh, I just remembered that I forgot my bloody tablets earlier and I have to eat something with the diabetic one. Vegemite on Salada it is then!)
_________________
My brain hurts.
Jammy's Brain Donor.
[img]http://www.katrinashome.com/KWSN_Michelle_counter.php[/img] |
|
| Back to top |
|
|
Sir Papa Smurph
Cries like a little girl
Joined: 18 Jul 2006
Posts: 4430
Location: Michigan
|
| Posted: Sun Oct 12, 2008 8:54 am Post subject: |
|
|
Nodine’s Smokehouse Apple Smoke Flavored Bacon sounded the best to me so I checked out it's website...
It was $8.00 a pound in the article and now it is $14.95 a pound, Bummer......
I guess I will have to stick with my meat market thick sliced brand for $3.00 a pound and drown my sorrow in about 4 Lbs of it.
_________________
a.k.a. Licentious of Borg.........Resistance Really is Futile.......
and a Really Hoopy Frood who always knows where his Towel is...
  |
|
| Back to top |
|
|
Grizzly
Prince
Joined: 01 Jun 2002
Posts: 3136
Location: Creepy (Crawlley)
|
| Posted: Sun Oct 12, 2008 10:40 am Post subject: |
|
|
| Michelle wrote: | Haven't had Marmite for years! I must get some, although I do prefer Vegemite. Marmite isn't a bad substitute but I'm not too sure about having it on crumpets. Vegemite (or Marmite) with butter on toast, Saladas, Vita-weats, Ry-vitas etc. Honey or jam with lots of butter on crumpets.
Making myself feel hungry now!
Grizz - Bacon should be cooked in the nude? Wouldn't that shock it into jumping out of the pan and out the door?
As far as I'm concerned meat should be cooked...and I mean cooked until it's almost incinerated. Crispy bacon, black steak, lamb chops and pork chops cooked until the fatty bits crunch. Same with sausages, roast beef etc.
There's nothing worse than pink oozy meat. Makes me want to vomit.
(Funny considering I used to tuck into the bacon before it went into the pan when I was younger.)
I used to upset the chefs when the ex and I worked at Great Keppel Island.
They didn't like it when I asked them if the meat was cooked. They're a bloody cantankerous bunch of prima donnas! Thank goodness I got on pretty well with most of 'em!
(Oh, I just remembered that I forgot my bloody tablets earlier and I have to eat something with the diabetic one. Vegemite on Salada it is then!) |
Well Michelle  Yes Pork Crackling should be crunchy , when cooked in the oven (Scored and with salt rubbed in ), and yes , pork should NOT be generally pink in the middle (UNLESS you "grow" your own piggy-wiggys from birth ) , and know their history - via compulsory vetnenarians (which you have to have in the UK to raise your own pork - which I have done - and free range on ~2 acres ) and are thus very sure there are no nasty parasites etc in the meat . Then PINK Pork is bloody great !!!
Same thing applies for pork chops , (UNDER the grill only !!! - NOT in the nude !!) cook quickly untill crackling is crisp - BUT not the meat - should be JUST under grey on the inside - but MOIST . Best choosy chops ~ 3/4 inch thick . (and turn them over 65% of the way through the first side - i.e. , depending on your grill and chop , ~6 mins top , 4/5 mins bottom MAX . Rest them for ~5-10 mins
Lamb chops - whatever size - UNDER a HOT grill , untill fat starts to brown/nearly black on the fatty edge , turn over , same again next side . Lamb SHOULD be PINK over 60% of the middle (not raw - BUT Pink !!)
Beef , no more than 180 minuites in an oven @ 180 degrees C , WHATEVER the weight !! I.e , if the joint is ~20 lbs (I wish  ~ £95 to £100 here today ) , TOTAL cooking time 180 mins , if the joint is 30 lbs (again I wish) , cooking time ~180 mins . Smaller joints aren't worth bothering with for REAL roast beef . Rest the joint for at least 25~30 mins after removing from oven (Cover with foil if you must during resting - collect juices aferwards for adding to gravy  ) If you can , allways cook om the bone - pain with carving , but better flavour . This gives beef at its best - PINK !!!in the middle (Cooked , but nowhere near raw !!)
Rule Number one - NEVER ask for a "well" done steak in a resturant - ask for Blue or very rare . The chef will cook his/her worst piece of meat (beef usually) for well done that he/she has - knowing that the customer KNOWS nothing about the meat involved . He/She will use the best meat (beef) he/she has for rare or Blue .
Then , if you really do not like "rare" steak , mark your delivered steak (so it don't get swapped - take a bite or something ) , and send it back to the chef , sayingg "I need it cooked more" - You will get your meat well done , but of a much higher quality than if you had just ordered a "well done" steak (and not swapped out for junk beef)
I know I sound like an "Old Fart" - but cooking is serious business - like crunching .
Regds Le-Grizz
_________________
Oh Bugger Forgot again - or is it Oh Father Reboot again ?
Ps Grizz in his second childhood - but not his last !
Edihtor of the KoKC (excused spel;l checher'er)
AND NI !!! Tophat 10e
[img]http://www.katrinashome.com/grizzly_counter.php[/[url=http://www.katrinashome.com/] ][/url] |
|
| Back to top |
|
|
mohrorless
Mail Order Goat Bride
Joined: 09 Oct 2006
Posts: 11206
Location: NYC
|
| Posted: Mon Oct 13, 2008 7:14 am Post subject: |
|
|
I happen to like my bacon cooked. Crispy is too far gone, call the undertaker there.
Beef? Rare please. In fact, just kill it, remove the bell and throw a slab of it on the plate. Warm it up a bit if you insist. I'm good.
_________________
Fetch me the Holy Hand Grenade!
Keeper of the Unending keg of PGGBs
Taunter in Training
Campaign Manager for Sir Shrubbery
Plus
 |
|
| Back to top |
|
|
Michelle
Moistened Bint
Joined: 28 Oct 2004
Posts: 10233
Location: At my desk
|
| Posted: Mon Oct 13, 2008 8:18 am Post subject: |
|
|
| Grizz wrote: | Rule Number one - NEVER ask for a "well" done steak in a resturant - ask for Blue or very rare . The chef will cook his/her worst piece of meat (beef usually) for well done that he/she has - knowing that the customer KNOWS nothing about the meat involved . He/She will use the best meat (beef) he/she has for rare or Blue .
Then , if you really do not like "rare" steak , mark your delivered steak (so it don't get swapped - take a bite or something ) , and send it back to the chef , sayingg "I need it cooked more" - You will get your meat well done , but of a much higher quality than if you had just ordered a "well done" steak (and not swapped out for junk beef) |
Grizz, thanks for the tip. I'd never thought to do that. Haven't eaten in a restaurant for years...not counting Maccas, KFC etc. I always ordered chicken in a restaurant because at least I'd know it was cooked.
| Vlad...er, I mean John wrote: | | Beef? Rare please. In fact, just kill it, remove the bell and throw a slab of it on the plate. Warm it up a bit if you insist. I'm good. |
Polish yer fangs, sir? Only a bob apiece? 
_________________
My brain hurts.
Jammy's Brain Donor.
[img]http://www.katrinashome.com/KWSN_Michelle_counter.php[/img] |
|
| Back to top |
|
|
mohrorless
Mail Order Goat Bride
Joined: 09 Oct 2006
Posts: 11206
Location: NYC
|
| Posted: Mon Oct 13, 2008 8:23 pm Post subject: |
|
|
| Michelle wrote: | | Vlad...er, I mean John wrote: | | Beef? Rare please. In fact, just kill it, remove the bell and throw a slab of it on the plate. Warm it up a bit if you insist. I'm good. |
Polish yer fangs, sir? Only a bob apiece? |
If it's cooked like you want it, there is no flavor left. Just shoe leather.
_________________
Fetch me the Holy Hand Grenade!
Keeper of the Unending keg of PGGBs
Taunter in Training
Campaign Manager for Sir Shrubbery
Plus
|
|
| Back to top |
|
|
Michelle
Moistened Bint
Joined: 28 Oct 2004
Posts: 10233
Location: At my desk
|
| Posted: Tue Oct 14, 2008 9:33 am Post subject: |
|
|
Whaddya mean no flavour? There's plenty of flavour, especially if you cook it with garlic and ground pepper. Yum.
Part of the reason I like meat really well cooked and crispy is so that it doesn't remind me so much of what I'm eating. I haven't eaten veal for years, and very rarely eat lamb or fish.
_________________
My brain hurts.
Jammy's Brain Donor.
[img]http://www.katrinashome.com/KWSN_Michelle_counter.php[/img] |
|
| Back to top |
|
|
Yankton
Prince
Joined: 27 Sep 2008
Posts: 1702
Location: California
|
| Posted: Tue Oct 14, 2008 9:42 am Post subject: |
|
|
That just means you are tasting all the spices you used. Not the flavor of meaty goodness!!
_________________
Some days are worse than others. |
|
| Back to top |
|
|
mohrorless
Mail Order Goat Bride
Joined: 09 Oct 2006
Posts: 11206
Location: NYC
|
| Posted: Tue Oct 14, 2008 10:16 am Post subject: |
|
|
| Michelle wrote: | | Whaddya mean no flavour? There's plenty of flavour, especially if you cook it with garlic and ground pepper. Yum. |
So you like the taste of burnt garlic and burnt pepper
_________________
Fetch me the Holy Hand Grenade!
Keeper of the Unending keg of PGGBs
Taunter in Training
Campaign Manager for Sir Shrubbery
Plus
|
|
| Back to top |
|
|
Grizzly
Prince
Joined: 01 Jun 2002
Posts: 3136
Location: Creepy (Crawlley)
|
|
| Back to top |
|
|
Michelle
Moistened Bint
Joined: 28 Oct 2004
Posts: 10233
Location: At my desk
|
| Posted: Tue Oct 14, 2008 4:38 pm Post subject: |
|
|
hahaha
John and Yankton - Garlic is good any way it's cooked. lol Natural antibiotic and all that. So, yep, probably tasting more seasoning/spices than the meaty goodness but I preferred the burnt flavour on meat than the half-raw meaty flavour.
_________________
My brain hurts.
Jammy's Brain Donor.
[img]http://www.katrinashome.com/KWSN_Michelle_counter.php[/img] |
|
| Back to top |
|
|
mohrorless
Mail Order Goat Bride
Joined: 09 Oct 2006
Posts: 11206
Location: NYC
|
| Posted: Wed Oct 15, 2008 6:56 am Post subject: |
|
|
Burnt anything is not good. If you cook stuff too much, you cook all the nutrition out of it.
_________________
Fetch me the Holy Hand Grenade!
Keeper of the Unending keg of PGGBs
Taunter in Training
Campaign Manager for Sir Shrubbery
Plus
|
|
| Back to top |
|
|
Yankton
Prince
Joined: 27 Sep 2008
Posts: 1702
Location: California
|
| Posted: Wed Oct 15, 2008 10:41 am Post subject: |
|
|
you said it exactly. the burned flavor ON meat. You're tasting charcoal! Once it's well done, you've effectively destroyed any possible remaining flavor OF the meat. Which as we all know is sacrilege.
Meat should be properly browned on the outside and made warm to the taste. No more!
_________________
Some days are worse than others. |
|
| Back to top |
|
|
Michelle
Moistened Bint
Joined: 28 Oct 2004
Posts: 10233
Location: At my desk
|
|
| Back to top |
|
|
mohrorless
Mail Order Goat Bride
Joined: 09 Oct 2006
Posts: 11206
Location: NYC
|
| Posted: Thu Oct 23, 2008 4:48 am Post subject: |
|
|
| Michelle wrote: | | I like crunchy bits. |
Fixed 
_________________
Fetch me the Holy Hand Grenade!
Keeper of the Unending keg of PGGBs
Taunter in Training
Campaign Manager for Sir Shrubbery
Plus
|
|
| Back to top |
|
|
Sir Papa Smurph
Cries like a little girl
Joined: 18 Jul 2006
Posts: 4430
Location: Michigan
|
| Posted: Thu Oct 23, 2008 7:13 am Post subject: |
|
|
cooking not burning made us smart...
http://www.livescience.com/culture/080811-brain-evolution.html
apparently we can't eat enough raw food to keep ourselves going.
_________________
a.k.a. Licentious of Borg.........Resistance Really is Futile.......
and a Really Hoopy Frood who always knows where his Towel is...
|
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
