The Good Food/Wine Thread

That is a nice big juicy steak!!

Ill take mine well done please!

 

Rib eye?

 

Well done? Are you [still] out of your mind?

Pappy - here's how to properly stove-top cook a decently thick steak;

Take steak out of fridge
Heat oven to 135 C
Put steak in oven for 20-25 minutes
Take steak out of oven

While above takes place, drink beer and cut mushrooms & shallots

Put cast iron skillet on stove
Heat skillet to deathly hot
Put steak in skillet for 2-3 minutes
Turn steak & cook for another 2-3 minutes

Turn off heat - remove steak
Put butter, olive oil, shallots, mushrooms in still-hot skillet
Let them mingle
Pour over steak.

The oven stage is simply a quick dry-aging. Surface moisture is removed, so steak does not stew in it's own juices and molecular changes take place, as sinewy bits break down and less chewy bits tenderize further.

See - 99.9% of steaks are ruined because too much moisture has to be cooked off of surface before it actually cooks inside.

As a result, a steak is either banded black/grey/red or left to die a slow painful death of flavor.

In short - "well" done = Blasphemy!

The dry-aging method ensures proper, even cooking throughout and deliciousness which you have been missing.

 

Not a bad effort mate.

At my place, we like to cook the WHOLE animal

Last we did it was XMAS. Usually goes like this

1. Spend the week before worryng about rain and looking at the weather charts every half hour
2. Buy whole lamb day before, spend two hours figuring out how to fit it in the fridge
3. Buy 6 bags of heat beads and enough fire starters to incinerate the neighbourhood
4. Spend 1 hour trying to get heat beads lit
5. Spend another hour getting lamb on spit pole, stuff belly with lemons, oregano and garlic. Sew abdomen up (in spite of my surgical experience, my father the ex-fruiterer insists on doing it )
6. Spend the next hour arguing with my dad as to the best rotation speed setting and height above coals)
7. Consume lots of beer
8. Keep dogs and kids away from coals
9. Argue again about when its done for about another hour, threaten to never do it again
10. Finally agree its ready (about 5 hours post start) and start carving and eating the best bits. Then carve up the rest for everyone else
11. Give ourselves a pat on the back for a job well done
12. Celebrate by opening a bottle or two of Rockford Black Shiraz
13. Argue again about whose turn it is to clean the spit


Image Unavailable, Please Login

 

great taste no one does lamb like the Greeks.

 

Yep. And no one does sheep like New Zealanders.

 

or Koala like a Aussie.
Jag is all ready been driving it around,tyres feel great,got the skin of them,just pack a light overnight bag as we have limited room.Bring a coat as it can sit on the rear parcel shelf.
its called soft packing.
Image Unavailable, Please Login
Image Unavailable, Please Login

 

That's beautiful - we used to turn 3 Spring lambs into *Russian Shashlik every Fall - harvest, halve - dry age - cut into massive cubes - then *wet marinate 3 days before they met the skewers and heat. Heaven!

By comparo - Armenians do a dry rub that IMHO doesn't hit the spot with Lamb, but crushes with Beef, as tenderloin is the preferred cut, even on kabobs.

Got to give Persian Barg it's props as well - one marinade for lamb shank, tenderloin or chicken breasts does it all.

1/2 cup olive oil
3 onions & garlic cloves
1/2 tsp saffron
salt & black pepper

marinade overnight

A few recipes courtesy of the Ancients, starting with Sumerians - inventors of the wheel < Ferrari Content
http://books.google.com/books?id=IFiIg7elnwIC&pg=PA19&lpg=PA19&dq=sumerian+lamb+recipe&source=bl&ots=pAe80XtMD5&sig=Ke7fJbcm5Mxw_AgAPDWiM9B1KAE&hl=en&ei=IX3qSfuqGJy6tAOXr8zoAQ&sa=X&oi=book_result&ct=result&resnum=1#PPA19,M1

 

I thought that's Kiwis did with sheep

 

Thanks for the cooking tips Wax!

 

be nice.

 

Car looks ready to go in those pics... and I note that you've re-assumed ownership of the BB.

 

Be good if the BB was their on the week/end.
That was a old photo just to show you,how limited we are for room.

 

The Trinity Bar in Surry Hills.

Huge servings of fantastic food.......

Awesome leather seats...............Wine is good, but needs to be served in Riedel Sommelier Bordeaux wine glass.

 

I made this up once.
Image Unavailable, Please Login

 

wb ..long time...........

 

scotch fillet cut really thick (2") , with a nice green salad ............afterwards a nice port.........maybe some cheesecake

 

mmmm cheesecake

 

great minds think alike

 

Pappy is more a chocolate cake man!

 

ricotta cake from Papa's in Haberfield is pretty special

 

Yeah, I LOVE Theo Costa's bakery in Haberfield.