Photo of your dinner (Vol 3)
Discussion
pocketspring said:
Cotty said:
Cobra is bloody lovely. 
This is old speckled hen in my mother in laws static caravan near Folkstone....
For some reason I am getting thirsty....
generationx said:
Gluggy said:
pocketspring said:
Cobra is bloody lovely.
Was a good few years ago but remember one of the local curry places stopped selling Cobra and replaced it with mongoose instead, according to them it was how Cobra used to / should have been.Was a cracking pint but apart from that one place and the odd bottle at an independent off-licence which was also good I've not seen it since - shame really as I like Cobra an Indian restaurant but the shop bought stuff is pretty naff.
mongoose
Kingfisher
Cobra
In that descending order of quality.choice - find Cobra too gassy.
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
I agree griddles are not good for steak IMO, unless they are thicker and on open flameBest way to cook a thinner cut imo is to get a flat bottomed pan - I like copper with stainless steel lining - to smoking point with a little oil and then cook the nicely pre salted steak, flipping every 30 seconds till it’s cooked to how you like
The constant flipping allows you to cook it through while using a hotter temp that would otherwise burn one side with a single flip strategy
Put a little butter in at the end with a little garnish of choose - rosemary, garlic etc and finish it off in the sizzling butter mix
seyre1972 said:
generationx said:
Gluggy said:
pocketspring said:
Cobra is bloody lovely.
Was a good few years ago but remember one of the local curry places stopped selling Cobra and replaced it with mongoose instead, according to them it was how Cobra used to / should have been.Was a cracking pint but apart from that one place and the odd bottle at an independent off-licence which was also good I've not seen it since - shame really as I like Cobra an Indian restaurant but the shop bought stuff is pretty naff.
mongoose
Kingfisher
Cobra
In that descending order of quality.choice - find Cobra too gassy.
pocketspring said:
seyre1972 said:
generationx said:
Gluggy said:
pocketspring said:
Cobra is bloody lovely.
Was a good few years ago but remember one of the local curry places stopped selling Cobra and replaced it with mongoose instead, according to them it was how Cobra used to / should have been.Was a cracking pint but apart from that one place and the odd bottle at an independent off-licence which was also good I've not seen it since - shame really as I like Cobra an Indian restaurant but the shop bought stuff is pretty naff.
mongoose
Kingfisher
Cobra
In that descending order of quality.choice - find Cobra too gassy.
craigjm said:
pocketspring said:
seyre1972 said:
generationx said:
Gluggy said:
pocketspring said:
Cobra is bloody lovely.
Was a good few years ago but remember one of the local curry places stopped selling Cobra and replaced it with mongoose instead, according to them it was how Cobra used to / should have been.Was a cracking pint but apart from that one place and the odd bottle at an independent off-licence which was also good I've not seen it since - shame really as I like Cobra an Indian restaurant but the shop bought stuff is pretty naff.
mongoose
Kingfisher
Cobra
In that descending order of quality.choice - find Cobra too gassy.
https://pubs.acs.org/doi/10.1021/acsomega.1c00256#...
dickymint said:
craigjm said:
pocketspring said:
seyre1972 said:
generationx said:
Gluggy said:
pocketspring said:
Cobra is bloody lovely.
Was a good few years ago but remember one of the local curry places stopped selling Cobra and replaced it with mongoose instead, according to them it was how Cobra used to / should have been.Was a cracking pint but apart from that one place and the odd bottle at an independent off-licence which was also good I've not seen it since - shame really as I like Cobra an Indian restaurant but the shop bought stuff is pretty naff.
mongoose
Kingfisher
Cobra
In that descending order of quality.choice - find Cobra too gassy.
https://pubs.acs.org/doi/10.1021/acsomega.1c00256#...
On the vegan theme - spicy chilli garlic tofu with pickled cucumber for Sista D
Expectation vs reality (was rushed and forgot sesame seeds which I specifically purchased earlier for this dish):
Not a fan of tofu, so cooked myself a chicken satay stir fry using a new satay sauce recipe:
Which.... was disgusting and ended up throwing it away, and had a bar of Aero chocolate instead. V annoying
Expectation vs reality (was rushed and forgot sesame seeds which I specifically purchased earlier for this dish):
Not a fan of tofu, so cooked myself a chicken satay stir fry using a new satay sauce recipe:
Which.... was disgusting and ended up throwing it away, and had a bar of Aero chocolate instead. V annoying
Satay sauce is only a dip for putting skewers in (I think, can’t recall seeing it used as anything else in Asia) - it doesn’t really translate to anything else, hence I think that’s why I was horrid - pre me actually understanding this (by spending time in Singapore), I tried a few satay recipes like that and they weren’t very nice either
An authentic thick peanut sauce doesn’t really work as a main ingredient in stir fry IMO
Yours looks something like this? https://youtu.be/Xqekq20siI4
An authentic thick peanut sauce doesn’t really work as a main ingredient in stir fry IMO
Yours looks something like this? https://youtu.be/Xqekq20siI4
Edited by nebpor on Friday 31st March 20:58
nebpor said:
Satay sauce is only a dip for putting skewers in (I think, can’t recall seeing it used as anything else in Asia) - it doesn’t really translate to anything else, hence I think that’s why I was horrid - pre me actually understanding this (by spending time in Singapore), I tried a few satay recipes like that and they weren’t very nice either
An authentic thick peanut sauce doesn’t really work as a main ingredient in stir fry IMO
Yours looks something like this? https://youtu.be/Xqekq20siI4
It was this recipe here for the sauce - https://www.recipetineats.com/thai-chicken-satay-p... I've bought pre-made store sauces in the past (specifically wholefoods) and it's worked great in the stirfry. An authentic thick peanut sauce doesn’t really work as a main ingredient in stir fry IMO
Yours looks something like this? https://youtu.be/Xqekq20siI4
Edited by nebpor on Friday 31st March 20:58
Yeah far too much going on in there for me, like the red curry powder! Lots of simpler recipes that look more authentic, on bbc food for example
And I agree on shop bought ones. There used to be a tesco finest satay sauce that had could just eat from the jar - I used to use it in stir fries… but once I learned more Asian food I realised it was a bit heavy, but that’s not a criticism of others who enjoy it - just noting that I don’t think Asian folk ever eat it like that
And I agree on shop bought ones. There used to be a tesco finest satay sauce that had could just eat from the jar - I used to use it in stir fries… but once I learned more Asian food I realised it was a bit heavy, but that’s not a criticism of others who enjoy it - just noting that I don’t think Asian folk ever eat it like that
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