What's For Dinner Tonight?

VansStoner1748 · May 17, 2010

A nice Marinated 20oz rib eye and an Artichoke.....The one that you pull the leaves off. Couldnt Finish the artiechoke(Who could with a 20oz steak) but i cheated and still ate the Heart.

And pop eyes is the best. Your a smart smart man CJ. Their red beans and rice are KILLER! Seems we have similer Taste Buds

When i go i get two Delta minis with extra sauce and beans and rice. Or a leag and a thigh meal.

...... · May 18, 2010

some boneless spare ribs from the chinese store for breakfeast.

I prefer popeyes chicken over kfc to but I like the stuff exclusive to kfc better like the famous bowls.

Don Gin and Ton · May 18, 2010

fillet steaky and chips tonight any recommendations for the steak welcome ive been doing garlic and rosemary n bbq but looking for something new!?

tip top toker · May 18, 2010

i would say a nice wellington but not quite the weather. how do you cook yours, one big piece or thick steaks, thin steaks?

either way, underdone is the only way for fillet steak

robert 14617 · May 18, 2010

we cannot get the keens prepared mustard here in the us only the dry,some reason i like it on my beef wellington , and DG&T have you used Montreal steak spice ,

Don Gin and Ton · May 18, 2010

i generally go with a medium thickness and medium still with a little blood either on a griddle or in the frying pan sear it then a few mins each side on a low heat.

ive not done wellington yet, but yeah its not the weather at the mo i fancied flattening it out and doing something but didnt get much further in that thought.

robert ive not used montreal steak spice but i do sometimes use steakhouse pepper in my meatballs, i might do a peppered steak and a bbq ( i lifted 2 out!!! )

cheers culinary thinktanks!

tip top toker · May 18, 2010

anyone ever done a 24 hour rib of beef? i really really want to try that, looks rather shazzzzzzzzzzzzzzzzzzzam

robert 14617 · May 18, 2010

usually stick with the pork ribs , will look into 24 hr beef rib

CrackerJax · May 18, 2010

VansStoner1748 said:
A nice Marinated 20oz rib eye and an Artichoke.....The one that you pull the leaves off. Couldnt Finish the artiechoke(Who could with a 20oz steak) but i cheated and still ate the Heart.

And pop eyes is the best. Your a smart smart man CJ. Their red beans and rice are KILLER! Seems we have similer Taste Buds

When i go i get two Delta minis with extra sauce and beans and rice. Or a leag and a thigh meal.

Hahah! As soon as I read the 20 ouncer AND the Artichoke... I was like...whoa nelly!!! That's a gutbuster!

Sometimes I'll pull into Popeye's and ONLY get the red beans...

...... said:
some boneless spare ribs from the chinese store for breakfeast.

I prefer popeyes chicken over kfc to but I like the stuff exclusive to kfc better like the famous bowls.

Hmm...never had their bowls... I'll give it a whirl.

Don Gin and Ton said:
fillet steaky and chips tonight any recommendations for the steak welcome ive been doing garlic and rosemary n bbq but looking for something new!?

I like to use dry rubs only for my steaks... usually it is garlic, black pepper, and adobo (heavy on that). I'll add just a tiny sprinkling of salt before serving to brighten it all up.

robert 14617 said:
usually stick with the pork ribs , will look into 24 hr beef rib

I'll just answer TTT here...nope...just like you, I steer (<----) clear of beef ribs and always go for pork.

tip top toker · May 18, 2010

in the UK a rib of beef is beef forerib

it's seared on the outside, and then cooked for 24 hours at 50 degrees. something i've always wanted to get done, it comes out of the oven as rare as raw, but barely a drop of blood.

robert 14617 · May 18, 2010

rib eye roast bone in , never slow roasted usually done in 3-4 hrs depending on weight

CrackerJax · May 18, 2010

Yah..it's much more popular here to simply have the rib eye....sans bone. That looks fantastic however.

Don Gin and Ton · May 18, 2010

tip top toker said:
in the UK a rib of beef is beef forerib

it's seared on the outside, and then cooked for 24 hours at 50 degrees. something i've always wanted to get done, it comes out of the oven as rare as raw, but barely a drop of blood.

that sounds the mutts nuts ttt, pink but cooked is how beef should be imho

robert 14617 · May 18, 2010

its a prime rib , expensive cut usually just order it out

Don Gin and Ton · May 18, 2010

weekend gone my girl n me went out for dinner i got a 10oz ribeye cooked in truffle oil with baby asparagus and shavings of parmesan cheese on top. man im salivating now just thinking how good that steak was

CrackerJax · May 18, 2010

Best steak dinner I have ever had...and I have had some of the best...was Turbot with Truffles and a seared goose liver on top. I thought I had died and gone to heaven....and it was not in a Michelin restaurant either.... just a fine cafe near the Opera House in Adam.....went back the very next night, and my wife and I both ordered it again. Lol....

tip top toker · May 18, 2010

robert 14617 said:
rib eye roast bone in , never slow roasted usually done in 3-4 hrs depending on weight

aye, that sounds about the normal cooking times we'd give it, i'd normally cook around 170 we normally cook steaks medium done to get all the marbling melted into the meat, mmmmm

CrackerJax said:
Yah..it's much more popular here to simply have the rib eye....sans bone. That looks fantastic however.

that is a picture of simply raw beef to illustrate. rib eye steaks are more popular here as well, they're cheap and tasty, the advantage of cooking on the bone is you get all that extra flavour

Don Gin and Ton said:
that sounds the mutts nuts ttt, pink but cooked is how beef should be imho

indeed, although at the end of the day all depends on what you start out with. aged in plastic on a shelf no no no! i think, possibly, that the 24hr recipe is a blumenthal creation, it sounds about right

Don Gin and Ton · May 18, 2010

CrackerJax said:
Best steak dinner I have ever had...and I have had some of the best...was Turbot with Truffles and a seared goose liver on top. I thought I had died and gone to heaven....and it was not in a Michelin restaurant either.... just a fine cafe near the Opera House in Adam.....went back the very next night, and my wife and I both ordered it again. Lol....

thats deffo how you know youve struck gold eh man, ordering the same thing 2 days runnin haahah

tip top toker said:
indeed, although at the end of the day all depends on what you start out with. aged in plastic on a shelf no no no! i think, possibly, that the 24hr recipe is a blumenthal creation, it sounds about right

i generally buy a full fillet for about 35-45 de3pending on on whether its angus or extra aged. then chop up my own fillets out of it generally get a good 15-20 out of it depending ojn how glutinously i chop hahaah

i do like the blumenthal though some of his feasts have been a bit of a let down. i doubt you guys over the pond have seen hestons feasts?

tip top toker · May 18, 2010

haha, 15-20, stretch the pound

sounds a damned good way of doing it though

i've never had to buy meat in advance due to work so it's fresh each time, plus my freezer is shelf.

heston's feasts were pretty good but he got way too indepth in rather simple affairs, such as his pastry casing, it doesn't really take a genius to implement some structural integrity

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Don Gin and Ton · May 18, 2010

last one i got just under £30

What's For Dinner Tonight?

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