Not something I ever attempted myself. Spent a whole weekend changing the head gasket on an MGB once. And a day trying to get a rusted wheel nut off my ex missus' Fiesta so I could replace the drive shaft. Things you’d try with a Haynes Manual to hand.
That's me. You can have 2nd spot though buddy, I'm nice like that. Good to hear about your business btw, yay for you indeed, tricky times.
I had a mark V Cortina crusader. Bought it off a guy who worked in Rolls Royce in East Kilbride. 2 litres bored out to 2.6. K&N filter. What a fùcking engine this thing had. Unfortunately the guy knew fùck all about brakes or body work. Was a tea bag, bits fell of it when you went over 70 mph. The brakes were deadly as well. When you broke the thing would veer off to the right into oncoming traffic.
With ease ... provided you don't **** up cooking the beef ... anything over medium rare and you should be rendered down to dripping for crimes against gastronomy
Medium rare, Wagyu! What is wrong with you you maniac! I'll sear it both sides and give you some bread to mop up the afters.
I was cutting you some slack until you shed your L plates, hence "anything over" ... don't want Gordon Ramsay round before Xmas calling you a silly **** on live TV
Wagyu is best served medium rare due to the marbling and relatively high fat content, which needs to melt. Stick to deep fried mars bars bro.
Shut up ya fool. Wagyu is best served seared for no more than 90 seconds each side. Like wot I said. Kobe beef in Japan is mostly served tartare. But If you want it cremated then...well...the customer is always right!
Sit down yer clueless chip frier. As Wakuda explained, the high (unsaturated) fat content of the meat means that when you cook a piece of Wagyu, you need to handle it differently from a regular steak. Considering the price of this premium meat, if you are going to attempt to cook it at home then his tips are worth paying attention to. Wagyu beef should not be served rare: heat needs to penetrate through all the marbling in order to obtain the maximum flavour. Instead serve it medium-rare or medium. Always store the Wagyu beef in the coldest part of the fridge, tightly wrapped in cling film to prevent it oxidising. https://www.thenational.ae/lifestyle/food/how-to-get-the-best-from-a-wagyu-steak-1.438839
Of course you sear it, you always sear steak, it's how long you sear it for that matters. how the **** else do you cook a steak?
Aldo necks a bottle of Bells and then breathes on it. He's not perfected the art yet though... please log in to view this image
Hahahahaha like the date of the piece makes any difference you desperately sad man, You should have just checked before wading in and making a prize **** of yourself mate, as you patently didn’t have a scooby. Who’s got the most credibility when it comes to how Wagyu beef is best cooked, let’s examine the credentials..... Is it Tetsuya Wakuda a Japanese born, 2 Michelin star restaurant owning chef, who’s had a restaurant in the top 50 in the World for beards? Or ALDO the vodka soaked chippy owner on a footie forum? Tough call.
