Posted: March 23rd, 2010, 8:32
Very similar to the crappy as fuck sabatier I've been using, and been driven mad by the bolster/finger guard getting in the way. Hence wanting a decent one.
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Posted: March 23rd, 2010, 9:20
Posted: March 23rd, 2010, 18:36
Posted: March 23rd, 2010, 19:33
Back in my day, if you were going to treat yourself to a good knife WÜSTHOF were the puppies parts.
Posted: April 6th, 2010, 6:26
Posted: April 21st, 2010, 20:07
It tastes fabulous!
Posted: April 21st, 2010, 20:09
Posted: April 21st, 2010, 20:10
Best washed down with:
Posted: April 21st, 2010, 20:11
That stuff is fucking hanging. It makes jager taste as rough as chilled lemonade.
Posted: April 21st, 2010, 20:19
One of my mates has a habit of taking a hip-flask of the stuff on nights out, but it only gets produced once we're all at the stage that we're already too pissed to care about anything as delicate as taste.
Posted: April 22nd, 2010, 18:50
I know you lot were talking bout sous vide cooking.. well I found this <a href="http://www.seriouseats.com/2010/04/cook ... ">Cheat</a> here, may interest one or 2 of you who want to experiment... 
Posted: April 22nd, 2010, 19:10
ooh, that's actually pretty clever, only I'm not sure how it'd work for bigger cuts.
Posted: April 23rd, 2010, 9:54
.
Posted: April 25th, 2010, 18:28
When I was on holiday I picked up some seasoning from a local market that is absolutely delicious with beef. Given the ingredients it should be fairly easy to replicate:
Salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper and thyme.
Very, very good when left to season all day.
I was originally using it with lemon olive oil (another purchase from the market) but I have recently discovered avocado oil (from another local market by the name of Sainsburys). It's quite thick and has a high burn temp (225C I think), but it also works as a flavour enhancer (not MSG). According to the blurb it also helps the body absorb "good stuff" from foods, but whatever.
Good combination, highly recommended.
Salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper and thyme.
Very, very good when left to season all day.
I was originally using it with lemon olive oil (another purchase from the market) but I have recently discovered avocado oil (from another local market by the name of Sainsburys). It's quite thick and has a high burn temp (225C I think), but it also works as a flavour enhancer (not MSG). According to the blurb it also helps the body absorb "good stuff" from foods, but whatever.
Good combination, highly recommended.
Posted: April 25th, 2010, 19:12
I guess by laurel it means bay leaves, so all of those are easily gettable.Roman Totale wrote:Salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper and thyme.
Posted: July 11th, 2010, 16:22
Accidental win.
<img src="http://www.cirio.co.uk/images/CIRIO_Pol ... a_390g.jpg" width="180"> + <img src="http://www.cirio.co.uk/images/CIRIO_Pol ... o_390g.jpg" width="180">
and some herbs, honey and wooster sauce = pretty decent pizza sauce, in about 3 seconds.
<img src="http://www.cirio.co.uk/images/CIRIO_Pol ... a_390g.jpg" width="180"> + <img src="http://www.cirio.co.uk/images/CIRIO_Pol ... o_390g.jpg" width="180">
and some herbs, honey and wooster sauce = pretty decent pizza sauce, in about 3 seconds.
Posted: August 13th, 2010, 22:57
I have some pork chops, what do?
Posted: August 13th, 2010, 23:07
Posted: August 13th, 2010, 23:10
I like them nice and simple: http://www.jamieoliver.com/recipes/pork ... les-and-sa
Posted: August 14th, 2010, 14:34
Honey ginger glaze. Serve with something like a herb risotto side or veggies.