Another pointless thread

The best steak I ever had was in the Old Homestead in the Meatpacking district of New York.

You can't believe just how good it was.

The problem with the UK nanny state is you ask for a blue steak and they bring you a charcol briquette. In the rest of the world they bring the cow to your table.

Just in for a quick break, guess how wet I am?

(Clue:- I'm on a motorcycle in pouring rain wearing leaky waterproofs!)

Looking forward to a shower and drying out at 9.30 when I finish work

Home, showered and warm, just going to sit down with a glass of Cote Du Rhone and a plate of macaroni cheese.

Do you remember me getting a present from Tennessee. Well I can vouch for the fact it travels well.

What's brown and sounds like a bell ?








Dung

I hope you weren't driving when writing this comment

No, just dripping on the keyboard.

Oooooooooh - dripping !!!! Now there`s a forgotten cooking medium - chips cooked in dripping ! Dripping butties ! Proper dumplings too !!

Glad I didn`t pay £100 for a "view" of the Ryder Cup yesterday !!

Just printed a voucher for £4 off a bottle of either Talisker,Dalwhinnie,Glenkinchie,or The Singleton of Dufftown - can`t wait to get Joclick to Asda and have a nosy.

Chilly and cloudy here - I`ll try to do a bit in the garden this afternoon.

Anyone see the photo in the Telegraph this morning taken "through" a giraffe being eaten by a lion ?? Now there`s a comp subject !!

Laters

Tony

Chips in Yorkshire are still cooked in beef dripping. The flavour difference is night and day. And they are actually better for you than chips cooked in cheap vegetable oil!

Well said Sir !
The most important thing about cooking a chip is that the dripping,lard,oil is at maximum temperature to seal the outside and blast steam the inside to produce a crispy exterior and a soft fluffy interior - cheap oil fails miserably and also has overtones of unpleasant flavour to boot.

Just a shame there isn`t a chippy within driving/delivery distance that is not supporting the Chinese/Indian/Greek communities and their funny habits.

Mr pub serves the best chips I've ever eaten. Their secret is to par-boil them before frying. I don't know what oil or fat they use but will find out tonight. It's probably not dripping, though. I may suggest they try it.

Al

You don`t actually have to par boil them you know - just "blanche" them in the cooking medium at about 100 degrees until they start to soften,then rest and plunge into hot oil at the required temperature to crisp the outside and "steam" the inside - perfick !

Most commercial outlets won`t use dripping these days sadly , but as long as the oil is regularly filtered and then changed before it loses its original character - ie becomes contaminated with bits and water , and not topped up as I have seen in many kitchens over the years - it will fry at the right temperature to give the desired result - otherwise the potatoes just boil in the fat and become soaked in it !

Eating some snert now, it's so good when you feel cold

ahhh... I just burned my mouth

Stefan - I`m not even going to ask what snert is !!

Joclick back from Asda - no wonder there`s a £4 off voucher - the Bl**dy stuff costs over £30 a bottle - I know my oil shares are doing well but hey ! that`s outrageous - got a bottle of 5yo Armagnac instead.

Everton managed a win and Liverp**l are in the bottom 3 - deja vu for we old ones !

Tony

Lovely name isn't it
It's just the Dutch version of a pea soup.



I think you English should like it.