The UK Growers Thread!

oscaroscar

oscaroscar

Well-Known Member
DST said:
Mr Hands was that strange dude from the US that liked to get it up the botty from horses. He videod it and let everyone else see. What a kind chap:spew:. Only problem, one of the horses split him in 2, poor Mr Hands.
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That's the fellow. Death by horse cock is no way to go.
 
The-Budster

The-Budster

Well-Known Member
[QUOTE="The Yorkshireman, post: 12932646, member: 240826

"Don't be coming in here thinking you know about steak, sit down in that corner over there and shut up divvy.[/QUOTE]

I'll give you it , thoroughly cooked rib eye tastes better. I just have read that you lose a lot of nutrition of the meat that way.

Anyway I know your false teeth might no be able to take that Grandpa :lol:
 
The Yorkshireman

The Yorkshireman

Well-Known Member
The-Budster said:
I'll give you it , thoroughly cooked rib eye tastes better. I just have read that you lose a lot of nutrition of the meat that way.

Anyway I know your false teeth might no be able to take that Grandpa :lol:
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It's not about thoroughly cooking, it's about the rendering of fat.
The flavour of beef is entirely dependent on the fat and sinew content, the more fat and connecting tissue in a cut then the more flavour the steak will have providing the fat is sufficiently rendered.

It's why fillet has should be eaten rare, it has next to no fat content so the flavour is subtle and comes out more when the beef has been aged.
A subtle flavour is destroyed after cooking, also fillet is very tender, something else which is fucked after cooking.
Steak tartare for example is high quality minced fillet, topped with an egg and eaten raw.

The more fat content in a steak cut then the more the fat needs to be rendered to get any flavour out of it.

Fat content (and therefore flavour) by cut with least to most is as follows....

Fillet
Sirloin
Rump
Rib-eye

Steaks should be cooked/eaten accordingly.
But any steak or piece of beef regardless of quality should not be cooked more than medium because after that point all integrity of the meat is lost completely.
A piece of beef cooked beyond medium is just knackered......tough, chewy and unpalatable.







And FYI the nutritional content of meat goes UP after cooking not down, unless you destroy it by over cooking it.







False teeth? Grandad? Who the fuck are you trying to insult folk in a thread you've just stepped into!?

You've mucked your ticket lad!
 
The Yorkshireman

The Yorkshireman

Well-Known Member
This cunt rocks up to the UK thread with his shitty noob auto grow.......:spew:

Tries to step to legit foodies and gets it all completely wrong......:lol:

Then thinks the best course of action is to throw wild insults at the veteran when he's called out.......o_O





He's not even been a member a month yet.
I can see the twat being on the end of a good flaming before long........:fire:
 
zeddd

zeddd

Well-Known Member
Got to get the steak to room temp before cooking, season then knob of butter hot pan, if it's grass fed it get s cooked medium rare for rib eye but you gotta get deep brown markings for flav rest for as long as the cooking time, eat with chips
 
P

primabudda

Well-Known Member
Man u are brutal ! leave the poor scottish noob alone.


Their brains are like sponges .... you know the rest :)



@ Budstar don't listen to peen above, he's british, it's not his fault :(
 
The Yorkshireman

The Yorkshireman

Well-Known Member
zeddd said:
Got to get the steak to room temp before cooking, season then knob of butter hot pan, if it's grass fed it get s cooked medium rare for rib eye but you gotta get deep brown markings for flav rest for as long as the cooking time, eat with chips
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I wasn't about to go all Ramsey/Pierre White on him though eh Zeddd!

If he only knew. lol
 
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