So what is your favourite meat and how do you like it? I just bought a 7.5kg serrano ham and am looking forward to slicing it all summer.
You just know with that Thread Title that this is going to hit the slope and go down hill fast.........saying that I am currently liking a nice Rib Eye, pan seared and then in the oven to finish off for a medium rare, always remember kids to let the meat rest after cooking, served with pan fried mushrooms, onion rings and a small side salad.
Gave up meat a few years ago, of the meat substitutes, asda chicken style pieces and soya mince are the best, quorn is vile.
That worrying part of that statement is that it was said with such conviction that you must have tried both!
I worked some 8 years as a professional chef up to 3 Rosette level, when you have some knowledge please feel free to talk otherwise shut your fanny, the best way to cook a steak is to seal it and then oven roast and rest the meat before serving, 30 years plus in the trade so **** off.
This, all day long. I actually prefer the taste of sirloin but can appreciate a decent rib-eye. For any meat, I am an absolute sucker for hot chicken wings and marinated thighs. Currently in the garden waiting to fire up the bbq, got some thighs marinating in a cross-over mexican/peri-peri mix with added chilli jam.
Oh get you Jamie ****ing Oliver. I wasnt slagging the method of. Just questioning it, as ive never done it way and was curious.. Now im not interested given your reply.. Take ya heed for a boil with your carrots. You chutney ferret.
My favourite meat dish is cooked from scratch. BBQ chicken pizza. Bought from Asda. In a "BBQ chicken pizza" box. It's so satisfying being involved in the whole process and being able to say "I took it out of the packaging and put that in their".
Rib eye, medium rare. I like my steak rare but to have a rib eye too rare then the marbled fat doesn't melt in your mouth.
There's a local dish in Gloucestershire called the Longford Lamb. It is lamb shoulder in light spice and the meat literally falls off the bone. You have to be a far bastard to tackle it though. Obi has it as part of a mixed grill with a joint of beef, leg of pork and a ostrich.
We'd have made do with your favourite meat without you throwing in what you like to spend your spare time doing!
