I tend to find you need to buy the stuff with about 15% fat content. Fat is flavour but you can't over crowd the pan or it won't brown properly.
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I tend to find you need to buy the stuff with about 15% fat content. Fat is flavour but you can't over crowd the pan or it won't brown properly.
I used to be a carnivore, really loved steak
I don’t find that picture appealing now. In fact the thought of chewing through fleshy fibres feels weird now.
never thought I’d say that
I love a steak now and again but it has to be a rib eye. I get bored with fillet half way through because it's all the same consistency!
Didn't see you as an asparagus man @Chazz Rheinhold...
Oh yes soaked in butter and loads of black pepper
I always brown it first in a really hot dry pan, it still stews a bit though because of the water content.
Par boil, then when your steak is resting chuck it on the griddle with a knob of butter and get some char on them.
Perfect.
Yeah, you should really do it in batches. Or you can chuck it on a tray and brown it in the oven. Salt beforehand helps.
It would actually be easier, and with similar results, to use a handful of green lentils!
Always forget to soak them. I'm too tight to buy the ready ones.
Oh, and the missus complains when I eat lentils. Dunno why...
My daughter is a veggie and she got me to try the vegan sausage rolls from Greggs and I love them, I still eat meat but have cut down from what I used to eat a year ago. If I can do the same with the beer I might be a bit healthier although that might be a bit harder.
Don’t over do it
I’m fitter and weigh less purely by diet
I haven’t reduced the amount I eat or my beer intake
Tend to find asafoetida is a must in a dal. Otherwise it gets a bit windy.
No idea what else was in it, but I haven’t noticed that in the cupboard
Seriously, it makes a difference. Just use it instead of garlic.