PC Pals Forum
General Discussion => Hobbies & Crafts => Topic started by: sam on November 24, 2009, 05:14
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http://blog.makezine.com/archive/2009/11/craft_thanksgiving_roundup.html
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I thought you were north of the border, Sam, although, I suppose, right now you're not. Enjoy. :)
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yep, I'm not right now - Canada already has had its thanksgiving...
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Did you miss it?
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So, that's two Christmasses for you this year, Sam. :santa:
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Did you miss it?
well I was there, and got the day off work.. but in essence I kinda missed it :-D
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:)
Two Thanksgivings and a Christmas, all in one year...
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not bad... no turkey for me though.
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Don't blame you, go for a steak instead. ;)
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Roasted nuts? :)x
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Don't blame you, go for a steak instead. ;)
Steak Tomato.
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You're not going to be a good Donald Russell customer at this rate, Sam. ;D
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Brining meat before cooking it is actually a good idea (unless you're Rik :( ) because it draws out so much water. It's the animal's fat content that lubricates the meat during cooking, not its moisture. That's why kippers can taste so succulent despite having lost 18% moisture content when they are being produced.
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On the video on the Donald Russell site, they say you shouldn't out salt on steaks prior to cooking, as it can make them dry. :dunno:
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Out = put. ::)
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Steaks cook much more quickly than joints and tend to be leaner. This means the animal's fat doesn't have an opportunity to baste the meat as it cooks.
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That makes sense.
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If you do, it makes them dry put. ;)
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:shuddup:
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:lol:
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My first job when I left school was training in Hotel Management. I had to start off in the kitchens as an apprentice chef, at the top hotel in the area. After a few weeks I was in charge of grilling the steaks and cooking any deep fried food in the fryer next to the grilling station.
I used to have a dish with oil in that I briefly dragged the steaks through on each side before sprinkling with salt and pepper on both sides.
The grill in that place was incredible, the gas jets looked like an F18 engine using reheat :o
Somehow the jets seemed to be sunk about 3 feet below floor level and gave out so much heat at the waist level grill that a 2 inch thick steak was perfectly cooked in just over a minute per side for a rare steak and even those who didnt appreciate how good a steak can be had theirs cremated to their satisfaction in 3 or 4 minutes per side.
I didnt stay in the job long as the pay was crap and I had to work 11 x 4 hour shifts a week from 10am to 2pm and 6pm to 10pm. I had 3 of those shifts off per week which never ran together so it may be the monday morning one, the tuesday evening one then maybe the friday morning one, all for £5 per week ::)
The only consolation was that I used to start and finish each shift with a meal made with the best fillet steak you could get and have never eaten so well since ;D