PH Cooking Competition – Beef
Discussion
As the winner of the last PH Cooking Competition (Lamb) I have selected Beef as my nominated dish.
Entries can start coming in now until I start the poll on Monday 5th December, the poll will be for one week.
Entries can have multiple pictures (prep, cooking, pre-carved… etc.) and a short description; however, the poll will only use a single picture of the plated dish for voting.
Feel free to comment on durations or rules, this was based on some comments on the Lamb thread.
Cheers,
Tickle
ETA: Revised, later Poll commencement.
ETA: Extension to competition by one week.
Entries can start coming in now until I start the poll on Monday 5th December, the poll will be for one week.
Entries can have multiple pictures (prep, cooking, pre-carved… etc.) and a short description; however, the poll will only use a single picture of the plated dish for voting.
Feel free to comment on durations or rules, this was based on some comments on the Lamb thread.
Cheers,
Tickle
ETA: Revised, later Poll commencement.
ETA: Extension to competition by one week.
Edited by Tickle on Thursday 17th November 12:06
Edited by Tickle on Monday 28th November 18:35
TeeRev said:
Sounds good Tickle, I'm in, my only comment would be that if you start the poll on the Monday morning it would allow anyone who cooks beef for dinner on the Sunday evening to get an entry in before the cutoff time.
I will try to start the poll on Monday morning or later on Sunday, I am away with work on the Monday, early doors.
Shaw Tarse said:
I'd suggest having a photo of raw ingredients & finished dish.
Obviously the finished dish would be the one used for voting.
I think originally people were allowed three photos. I used to do ingredients, cooking then a finished dish. Obviously the finished dish would be the one used for voting.
Went to Sainsbury's yesterday but didn't have what I wanted. I have an £8 voucher for home delivery and will try to order it for next Saturday, but if they substitute the meat im screwed for the competition.
My internet purchase of a superb USDA Picanha Rump.
Marinaded for 24 hrs in red wine, red wine vinegar, thyme, bay leaves and pepper.
Roasted with a bourbon, dijon mustard, thyme and honey crust.
Served rare with bone marrow and brioche crumbed potato and turnip dauphinoise, cavalo nero cabbage, creamed horseradish and gravy made from the reduced marinade, pan scrapings and beef stock.
Marinaded for 24 hrs in red wine, red wine vinegar, thyme, bay leaves and pepper.
Roasted with a bourbon, dijon mustard, thyme and honey crust.
Served rare with bone marrow and brioche crumbed potato and turnip dauphinoise, cavalo nero cabbage, creamed horseradish and gravy made from the reduced marinade, pan scrapings and beef stock.
TeeRev said:
My internet purchase of a superb USDA Picanha Rump.
Marinaded for 24 hrs in red wine, red wine vinegar, thyme, bay leaves and pepper.
Roasted with a bourbon, dijon mustard, thyme and honey crust.
Served rare with bone marrow and brioche crumbed potato and turnip dauphinoise, cavalo nero cabbage, creamed horseradish and gravy made from the reduced marinade, pan scrapings and beef stock.
Looks amazing, stunning! Marinaded for 24 hrs in red wine, red wine vinegar, thyme, bay leaves and pepper.
Roasted with a bourbon, dijon mustard, thyme and honey crust.
Served rare with bone marrow and brioche crumbed potato and turnip dauphinoise, cavalo nero cabbage, creamed horseradish and gravy made from the reduced marinade, pan scrapings and beef stock.
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