Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
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Wonder if it's what the French call bavette and we call flank?
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Half of Scotland pronounce it as Kingseye.....
I wonder if in Japan they call it a japs eye?
Just googled it, it does appear to be exactly that. Notice the diagonal split on the right which seems to be shared with a lot of google image results. Very good.
I never bother with sirloin, I don’t think it’s particularly bad, it’s just a big jump in cost over rump without an equal jump in quality and at that price you might as well just get ribeye.
Do atheists call it Harold's eye?
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Garlic Greek lamb….into the Aga for 2.5 hours to be served with orzo
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When inspiration deserts you and there's only mince in the fridge, have a shepherds pie...
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Pre cooked
Along with Tutankhamen's face in the mash.
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Looks like the USAF has launched an attack on the back right flank!
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I always forget, it's beef mince, so it's probably cottage, right?
Lovely gravy bubbling through!
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Tonight's tea, a trio of Ottolenghi dishes - seeded chicken schnitzel, rose Harrisa and confit garlic roast potatoes and roasted asparagus with almonds, capers and dill. All the taste of the middle East without getting bombed by Iran
