Had aldis ‘wagyu’ burgers today. Obviously not proper wagyu but gotta admit they are proper nice! 110% would recommend.
Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
- Start date
-
Please bear with us on the new site integration and fixing any known bugs over the coming days. If you can not log in please try resetting your password and check your spam box. If you have tried these steps and are still struggling email [email protected] with your username/registered email address
-
Has their wagyu mince in a pasta bake tonight, tasty.
The views expressed in this post are 67% recycled.
Back to basics…meatttt….
You must log in or register to see images
Missus is away on her hen do, so treated myself to a 12oz ribeye straight from the farm. Dry brined for 12 hours then VERY carefully cooked to exactly medium rare, with patatas bravas, grilled tomatoes and a spicy tomato n’duja sauce.
Honestly exquisite.
Honestly exquisite.
You must log in or register to see images
Last edited:
Ribeye really is the dogs bollocks.
No, it's not really dogs bollocks, it's just as good like dogs bollocks.
Ah **** it, ribeye is very, very nice
Ribeye really is the dogs bollocks.
No, it's not really dogs bollocks, it's just as good like dogs bollocks.
Ah **** it, ribeye is very, very nice
Agree. I rarely have ribeye because it’s very expensive, very unhealthy and the rump from the farm is so good for half the price. But I think this piece of ribeye is probably the best bit of beef I’ve ever had. I was so nervous cooking it, it had to be just right
Pulled it off though.
Didn't need to know that last bit...Agree. I rarely have ribeye because it’s very expensive, very unhealthy and the rump from the farm is so good for half the price. But I think this piece of ribeye is probably the best bit of beef I’ve ever had. I was so nervous cooking it, it had to be just right
Pulled it off though.
We have ribeye once, maybe twice a month, 8/9 ozs is enough for us. It is expensive though. I think the resting part is what makes it so good.
Ohhhh yesss
You must log in or register to see images
Last edited:
Gone for an Asian vibe tonight…..chicken & pork meatballs in a sweet & sour sauce
You must log in or register to see images
You must log in or register to see images
Last edited:
Proper carboner, egg sauce
You must log in or register to see images
Overrated.Forgotten the asparagus
The views expressed in this post are 67% recycled.
That’s food all ready to cook…..lemon pepper spatchcock chicken
You must log in or register to see images
Mixed grill with ****ake (dirty bastards) mushrooms
You must log in or register to see images
Gone for a French vibe tonight…Toulouse sausages & dauphinois
You must log in or register to see images