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  1. Bernie

    Lunch 2019

    A meat pie is to be eaten at the 'footy'. Its always way too hot, its held in one hand (there is a beer in the other). The meat/gravy should overflow at each bite and will usually burn your lips/jaw before it drips down on your T-shirt, the overflow of course drips on your hand first and you have to put up with the burn or drop the pie (its not a good look - manhood would be questioned by your mates) It has tomato sauce on the top (too much) that also drips down but only if you are wearing a white T-shirt.๐Ÿ˜ It is NEVER to be eaten with tools! That pie has suspiciously lot of meat. There are regulations about the ratio of meat,gravy, pastry. A mate of mine who ran a bakery got fined for having too much meat๐Ÿ™„ A report several years ago on massed produced pies found the meat to be of very dubious origins. One manufacture was using imported meat that included camel testicles. (they did DNA test!).
  2. I usually do a whole piece, roasted slow in a conventional oven. When its sliced I would usually treat it like pork spareribs. The conversion/rendering of fats takes a long time and I am not sure you would get the same effect in the SV as the temperature is not going to be hot enough. I am after the skin side to be crispy/popcorn crackling and it only really gets that way by the fat being rendered out of that section and the inner fat layers are converted into that yummy protein. With the amount of fat, they are never going to dry out with long slow low temperature cooking. Asian spice flavors always go well with fatty pork.
  3. Bernie

    Beef Fillet - brine?

    OK to clear up the confusion a the fillet steak I was referring to is sometimes called the eye fillet. I think in USA its called a filet mignon but in the past (at least in Australia) this was often a filet steak with mushroom, though that differed by restaurants. (my guess the mignon was added to give a french feel and so add to the price charged) The whole piece of meat is the tenderloin itself, when the small end is sliced cross grain it becomes "eye fillet"or "fillet mignon". Note that it is not cut from all the tenderloin only the small tail piece. https://www.quora.com/What-is-the-difference-a-filet-mignon-and-a-top-sirloin A tenderloin would have to be huge to produce a eye fillet steak to be 8 inches in diameter. The beast that it was cut from would be impressive indeed. The ribeye & sirloin and scotch fillet are different not cut from the same place although depending on the butchering technique (and the country I suspect) the tenderloin may be part of a cut of meat called a different name. An example is the T-Bone which has a section (small bit) of fillet steak (tenderloin) and a section of strip loin (sirloin). Even were it cut from the thick end of a tenderloin, I cannot imagine why it would ever be brined.
  4. While traveling, we had a meal at a restaurant where "she who must be obeyed" (search for Rumpole of the bailey) had a fillet steak & I had a lamb back strap. Mine was great. Hers not so great. When it was first served, I thought it looked big. About 1.5 inches thick but about 8 inches in diameter. It must have been a very large beast to have a fillet that big! I like fillet steak and have never seen one this diameter. It was not pressed down or flattened. It was supposed to be medium rare and was coated in a re hydrated? dried shiitake mushroom sauce. The outside of the fillet was a little chewy and the inside was not tender like a fillet should be. She complained to me that the sauce was overpowering but when I tried it the sauce didn't seem to have much flavor, but the steak itself was very salty. I immediately thought it was corned beef. Its fibers were running the correct way but they seemed overly large & course. If I didn't know better, I would say it had been over brined. The saltiness was in the meat itself not on the outside. It was not juicy like a medium rare steak should be. Has anyone come across brining a fillet steak? For the life of me I can't imagine why you would want/need to. Maybe it was from the last runner at the local thoroughbred races.
  5. When young and first married (and broke) the special meal was T-Bone steak, chips & eggs. We saved the cooking fat the steak was cooked in in the ''steak cup' in the fridge. The steaks would always be cooked in this then the eggs. The white would be brownish colored by this fat. It was delicious. Trouble is all fried eggs I now have must be compared to these and fail the memory taste test. Even the bacon fat comes a long second place to the remembered taste.
  6. Bernie

    Veal shoulder roll

    Actually I was trying to be kind.๐Ÿ˜€ A ""normal"" fillet steak for me is about 200 gms. A nice rib fillet is about 350~400. Presumably a roast would be sliced and as such a few slices probably smaller, particularly on a plate with good servings of a good number of vegetables.
  7. Bernie

    Veal shoulder roll

    Depends a lot on the guests... Good appetites (big eaters) with red meat will be 100~200 gms per person. If the main part of the meal is the vegetables then 150gm is probably going to be enough. Kids its a lucky dip. Some quite young children I know will eat 250gms of meat but others will eat only 75gms. If the children are middle age then allow 100gms for them so 4 adults at 150, 4 kids at 100 = 1kg. Better cook some sweet potato, perhaps parsnips, pumkin and turnips, something with some carb "body", maybe some greens like beans & broccoli or such, even a cauliflower bake, to pad out the plate. If you reckon the children will have chicken only then its probably going to be enough, especially if the adults are having chicken as well. If there will be drinking (not just with the meal but before) allow a little more. The roast is going to lose some volume during cooking, whichever way you go, so its probably only going to end up at 800gms cooked. Might be fine if you are having starters. An easy top up is shredded cabbage cooked in a covered frypan with bacon pieces and spices. I like the SV but its going to take 24 hours or so, because you don't want much temperature. In the oven for that long its going to lose maybe a 3rd of its volume, even if its covered. Drop the temperature uncovered for the last hour to 140C to thicken up the broth. Perhaps if you decide on the dutch oven then put some barley/rice/pasta in the bottom to produce a thick broth type gravy which will add to the volume. I always found mushrooms go a little tough and chewy with long slow cooking.
  8. If you do a search on the aging process of wines, the majority of the research seems to be in China. I guess like all things china takes a pragmatic approach to Wine making. What I found interesting was the finding that the production of the volatiles/aromatics in wine during aging is dependent on both time and temperature, and they can be interchanged (within reason). So the aging process can be accelerated by storing at a higher temperature. They relied on chemical analysis rather than taste. However, whether the conversion process of the individual sugars to aromatics proceeds at the same rate is open to conjecture. Trouble is that the acceptance preference for wines & their taste is as much to do with perception, culture, history, romance, advertising and economics. The Chinese market has the potential to grow into the world largest consumer base and may well determine what the winescape looks like. When I was young my preference was for some truly appalling (now) wines but I like to think my palate is maturing and ageing well. Perhaps there is about a half a billion consumers at that first stage?
  9. Bernie

    Dinner 2019

    Mace & Nutmeg? (though its a different part of the same fruit/nut)
  10. I guess if you know for certain what has happened to the ground meat before you processed it with flavorings etc and you were fairly diligent in cleanliness and temperature control, the bacteria counts should not be of concern. Perhaps some of the sauces etc might have lower freezing points and would act like a marinade, although a lot slower. I will freeze raw ground beef itself, but only when fresh. If I add things to the meat to make burgers or patties, I tend to cook them and then freeze them. I usually vacuum pack them as well.
  11. Bernie

    Food after Dental Work

    By far the most helpful of all the advice here.......ice in it (if you must) but for the first day put the Scotch in the freezer for a few hours. It will go thick like a liqueur and you can drink lots...you will need more Scotch though (must have for the pantry anyhow...)
  12. I have the same with Lamb rumps. When I get them I individually package them with a few branches of rosemary and freeze them. To use I usually just thaw then SV. As they thaw they end up with some liquid. I just SV as is. The liquid will "cook" somewhat but it would probably be OK to use to make a sauce. I usually discard it. If the meat in your picture was partially frozen or even very cold, then as it warms the liquid will come out more than "normal" In lot cases of meat we buy already packaged has absorbent material to sop up the liquids that come out naturally. This improves the "look" and handling for marketing purposes.
  13. Not sure the "original" ever had bacon. I think it was always cold meat, chicken, corn beef or pastrami, tomato, lettuce, mayo. Like all these things, as clubs evolved perhaps many added grills for toasted cheese or toasted cheese & tomato, all the ingredients would have a relatively long shelf life in a drinks fridge.
  14. Wasn't the original idea of a club sandwich was that the bar man made it?The various clubs (sports, sailing etc) didn't have a kitchen or cook, they only had a couple of barman (bar persons...sigh). Sort of like a bit bigger bar snack for lunch or dinner. He may have had a toaster but not much else which meant the fillings were not heated and could be kept in the fridge with the drinks that needed refrigeration?
  15. As a kid growing up the only pasta you could buy was in a box (as apposed to plastic). I seem to remember all was long and doubled over. About a quarter was already broken in the box, I think from rough handling in the distribution and retailing. It was always a great game to try and find a full length that survived the cooking and serving. As a kid the joy of "sucking in" (the preferred method for us horrible children) a full length, with the attendant smearing all over the face of the sauce was a constant vexation to our mother.
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