PH Cooking Competition #29 - STEAK
Discussion
Happy new year to everyone at F,D&R.
Lets get the year off to a good start with the inaugural PH Cooking Competition of 2013.
But first, lets reminded ourselves of the guidelines. I've made some changes to try out for this month, if anyone has any other recommendations feel free to speak up.
* THE RULES OF ENGAGEMENT ARE AS FOLLOWS*
The theme for this month is Steak.
Be it what you will everyone loves a good steak now and again, looking at the POYD thread some more often than others
. In it's most generalist of forms 'Steak' is commonly just a name for a type of cut which is perpendicular to the muscle fibers or spine, depending if your produce is meat or fish.
Your mission if you choice to accept it! is to produce a dish that includes a form of Steak.
Godspeed my fellow cooks.
As bob obviously didn't read the rulesThe closing date for entry's is Sunday the 27th January!
Lets get the year off to a good start with the inaugural PH Cooking Competition of 2013.
But first, lets reminded ourselves of the guidelines. I've made some changes to try out for this month, if anyone has any other recommendations feel free to speak up.
* THE RULES OF ENGAGEMENT ARE AS FOLLOWS*
- One entry per person, must be cooked within competition time frame.
- No more than 3 photos to be entered unless stated by the theme setter.
- Food must be prepare by yourself as much as possible IE not putting a pre packed goat curry in the microwave.
- The competition will run until the last Sunday of the month, once the new theme has be set by the last winner.
- The poll will commence asap preferably the Monday and voting will last for a week.
- Should there be more than 12 entrants, instead of a poll we shall adopt a tabling system setup within a seperate thread.
The theme for this month is Steak.
Be it what you will everyone loves a good steak now and again, looking at the POYD thread some more often than others
. In it's most generalist of forms 'Steak' is commonly just a name for a type of cut which is perpendicular to the muscle fibers or spine, depending if your produce is meat or fish.Your mission if you choice to accept it! is to produce a dish that includes a form of Steak.
Godspeed my fellow cooks.
As bob obviously didn't read the rules
The closing date for entry's is Sunday the 27th January!Edited by Pixel-Snapper on Thursday 17th January 09:44
Shaw Tarse said:
Heff said:
New to this, but a quick question, are you allowed to post more than one entry?
It's one entry per person. (unless the rules have changed)Gretchen said:
Can we prepare & post more than one dish in the thread but choose just one final entry?
For example, by coincidence I'm about to put a steak chilli in my slow cooker, but at the weekend I may choose to prepare a Chateaubriand with a fine green bean.
What tends to happen is that you post your entry into this thread, I will then start another thread with the final picture and who's cooked it, we then vote in the new thread.For example, by coincidence I'm about to put a steak chilli in my slow cooker, but at the weekend I may choose to prepare a Chateaubriand with a fine green bean.
If you post something and changed your mind and wanted to post something else just edit your entry pictures. Just make sure that you do this before Sunday 27th Jan as I will be setting up the poll then.
Melman Giraffe said:
Count me in.
Get's thinking cap on!
Also does the steak have to come from a Mooo or could it come from Quack?
Didn't know you can get a steak from a chicken????Get's thinking cap on!
Also does the steak have to come from a Mooo or could it come from Quack?
Edited by Melman Giraffe on Thursday 10th January 11:35
I thought your choice would be beef, lamb, pork or fish to be honest, never heard of a chicken steak before.
madbadger said:
Pixel-Snapper said:
Can you cut a duck/chicken perpendicular to the muscle fibers then?
Shirley you would just end up with tiny bits of meat.
How does steak mince work then?Shirley you would just end up with tiny bits of meat.
So I guess steak mince is the more quality cuts EG rib-eye, fillet and such minced up.
Fantastic first couple of entries there chaps.
Miniman - lovely presentation there fella, never cooked venison personally will have to give it a try sometime.
Jogon - Welcome to PHCC. Good first entry there and don't worry I actually quite like the plates - Very vintage which is all the range at the moment.
I have a couple of ideas I'm planning on doing just trying to decide on which to do though.
Miniman - lovely presentation there fella, never cooked venison personally will have to give it a try sometime.
Jogon - Welcome to PHCC. Good first entry there and don't worry I actually quite like the plates - Very vintage which is all the range at the moment.
I have a couple of ideas I'm planning on doing just trying to decide on which to do though.
No veal? or venison?Bob the Planner said:
I may as well post a picture of our usual Friday evening meal unless I get inventive.
Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
For this month ive decided that we run the entries till the last sunday of the month.Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
just to see how it goes and to give more time to get people to get involved.
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