Ahh right, so a wannabee smoggie then.
Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
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Ahh right, so a wannabee smoggie then.
A biffa. That covers all of them no matter what they call themselves.
My home cooked version of special fried rice
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That’s food all prepped….spicy & sticky chicken wings to be served with onion rings & sweetcorn
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That’s food all prepped.
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The finished article, a proper good English dish. Steak, halloumi and rice topped with chimichurri.
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Sausage baguette, the sausages are handmade by the lady at the farm next door to my work, using their own sausage meat. Some things are just too good to be spoiled with sauce, these sausages are one of those things.
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Proper food
Bit of English mustard is needed roberto
Back to basics tonight…..bacon, cheese & egg sarnie
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His fingers after getting too friendly with the air-fryer?
Looks like a big slice of popeseye(is that a cut in England).
Never heard of it, but courtesy of google it's a thin slice of rump probably sold here as frying steak? All other offers considered!
It is a cut of rump, the biggest part of it. Was approx 20mm thick, 22oz. From the same farm as the sausages, they grow their own cows. The rump is so lean it’s pointless buying anything else.
Ribeye for me, I do like a bit of fat.
Yes,it looks like the same cut of meat that's labelled 'popeseye' up here and it's a delicious bit of steak.
Personally I find it equal to,in fact tastier than Sirloin.
It's thicker than frying steak or 'minute steak' as I know it.Same thickness as sirloin though you can ask the butcher to slice it thinner but it's not as flavoursome.