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What are you munching on? v. gimmie toblerone n' beetroot

Fresh or jarred beetroot? I don't like the fresh stuff that much, the jarred stuff in vinegar is amazing. Had some good fresh beetroot in a sweet chilli glaze before though.
 
fresh, we got about 200 of the buggers at various stages in our allotment...

Got to get more planted, been over a fortnight since we planted last batch....
 
oh you fucking beautiful beetroot lovers <3

a sad and then home made raspberry jam on toast. loads of it, tipped it all over the place
 
Aw fuckinell that's what I miss about being at my parents', the home made jam my Grandma sends em. Might have to get her rung and see if we can work something out :D
 
Had 4 rashers of tasty bacon on toast earlier then some cereal. Knocking up tomato, carrot and red pepper soup now. Got some of what I thought was steak defrosting in the fridge, turns out it's 'frying beef' according to the packet not sure what the difference is but probably some cheap shite cut I guess. Not sure what I'll do with it yet.
 
^that frying "steak" or frying beef is usually topside or silverside, just cut thinly.

Don't even think of trying to cook it rare.

It will be better if you put it on chopping board and bash it and flatten it with a meat tenderiser/mallet/steel, anything heavy, give it a really good bash and it breaks up the fibres a bit to make it easier to eat.....
 
It's not thin at all, it's big and thick like a steak would look. I'll maybe bash it down then to try and flat it out.
 
You were right about it being tough, I forgot your advice to bash it about a bit before I cooked it. Cooked it to medium and tastes OK but hard to cut and slightly chewy.
 
It pisses me off that shops do that. Is usualy described as frying steak, at least yours wasn't claiming to be a steak.

But for frying? Nobody "fries" a piece of beef, and the only way a piece of topside or silverside can be eaten rare is sliced wafer thin. A thick piece of silverside or topside would have to be "fried" low heat and longtime, so more braised than fried.

Fuckin ell I'm boring meself now :(
 
Having spaghetti and whatever the fuck I can find in the cupboards. Trying to run myself out of food before I move but not having a can opener or a good knife is not helping matters. Was going to have dinner with Occasional Mrs Snolly but needed to get back here to meet my mate so studentfood it is.

edit: she's a fucking keeper foodwise too :( amazing curries and stuff. God I need to learn to cook properly.
 
Mailmonkey said:
It pisses me off that shops do that. Is usualy described as frying steak, at least yours wasn't claiming to be a steak.

But for frying? Nobody "fries" a piece of beef, and the only way a piece of topside or silverside can be eaten rare is sliced wafer thin. A thick piece of silverside or topside would have to be "fried" low heat and longtime, so more braised than fried.

Fuckin ell I'm boring meself now :(
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It's not too bad tbh, enjoying enough. Massive bit of beef like.
 
Can't beat ze beef, though been on a pork thing recently, did mesen some breaded pork loin steaks t'other week. Kinda fucked it so it tasted more like pork encased in season pudding but to be honest that wasn't an entirely bad thing.

Thing with beef steaks but is that I never know what to do with them. Always just have salt, pepper and maybe chili when I cook em at home, but whenever I go out to the local pub for lunch I always get all this steak sauce stuff with it and it's like uhhhhh...feeling a bit Neanderthal dipping my steak in dolled up HP sauce. Need something that's a bit inbetween.
 
Mailmonkey said:
It pisses me off that shops do that. Is usualy described as frying steak, at least yours wasn't claiming to be a steak.

But for frying? Nobody "fries" a piece of beef, and the only way a piece of topside or silverside can be eaten rare is sliced wafer thin. A thick piece of silverside or topside would have to be "fried" low heat and longtime, so more braised than fried.

Fuckin ell I'm boring meself now :(
Click to expand...

What do I do to a steak when I cook it in a shallow pan with a drop of oil?
 
Did you used to be a butcher before you started putting letters through doors?
 
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