01-03-19, 10:22MarcHow do you like your toast?
Had it this well done once. I blamed carlsberg for that one.
01-03-19, 11:08Strutt G
E5, but not feeling the bread..And can hear lots of A option thinking
G7 but soooooo had to take smoke alarm battery out! I’m not joking! Don’t shout at me! Doing my head in 🔊🔊🔊🔊every damn time made toast 😂😂😂. Keep telling self to put it back in 🔋🔥🔥🔥
In the H5 to I6 area. Just not quite needing scraped. Just a touch of butter, which must go on when the toast is hot, and rhubarb & ginger marmalade.
01-03-19, 13:31Strutt G
Hey Oabank..you're way ahead...lets get the toast sorted, then there's the right bread, then there's Bev's smoke alarm where it's a kitchen and you can't cook..that's why I put a damp cloth on it to cook the (occasional sustainable) perfect steak.
Then how much energy is the extractor using..should it be used or just a nice feature.
Sorry I'm in a really daft silly and happy mood today.
Good day Y'all
Right, the right bread: I don't relish the bowel scouring wholegrain stuff, but 50/50 wholemeal/strong white flour makes great bread and toast.
Kitchen smoke: Scrap the smoke alarm and fit a 'rate of rise' temperature detector. That's what we put in.
The perfect steak: I know some people who like their steaks so rare a half decent vet would have the animal back on its feet in a couple of days.
Me? I like a well marbled, dry aged for a month, steak (not fillet). Cooked from room temperature, that's important. Seared on both sides in a very hot pan then turn down and cooked until the juices run clear; 5-6 minutes tops. I don't eat steak very often when eating out: disappointed too many times.
Our extractor takes the fumes outside so the neighbours can enjoy the smell.
I’m veggie Oaky but you got the LIKE as your post soooooo made me larf 😂😂😂😂😂👍
01-03-19, 16:54Strutt G
Spot on OB...MR for me, but agree with all the prep, choose the product and cook the Product, very hot thick bottomed pan for searing, the timing is key. Only one factor I (not you) need to consider scotch Beef...
And a classic French Claret or Argi Malbec...
@Marc - A9 looks looks about the same as F7! I'm E2 myself
For F7 and darker, don't forget to have a look here:
What happened to F5? Did it get squashed?
What's the difference between Rhubarb and Ginger jam and Rhubarb and Ginger marmalade?
I wonder if marmalade is a man thing...do females eat marmalade?
I think this needs a poll...
Marc do you enjoy scraping? Too much carbon on F7 for me E5, happy days. Topped with cottage cheese sprinkled with cracked black pepper.
E3 for me please with a nice cup of tea
woz neither - just butter for me thanks ☺
04-03-19, 08:26Strutt G
Wrong bread aside,
I've looked at this again with a more flexible approach.
I would accept 30% as being reasonably acceptable.
Let's get serious.
Thick cut classic orange Marmalade with a high fruit content, but 2 slices one with and one with just butter or 1 slice halved the same.
got to be tea with toast.
A4 for me.
What’s the point in effectively eating dust? I bet you people eat steak like leather too. You don’t deserve good food :D
05-03-19, 09:16Strutt G
Hey Jowl, Dude! You get out of the wrong side this morning re you people.....etc etc
For me I eat GOOD food, whole some rustic with a multitude of ingredients and styles.
Not feeling the bread, A4 works for me..but prefer a little more tinge.
Unless you have your steak well done :D My Dad always liked stuff well done - I just don't undertand why you'd want to take all the flavour away. And I say that as a person who prefers 'dry' food to sauces, gravy and things.
Although I'm not a foodie really. I could live on Cheese and Bournon biscuits.
07-03-19, 20:11Strutt G
First of all I had my chump badge on yesterday.
I'll take the baton...on getting out the wrong side...sorry dude.
Re the occaidional sustainable steak.
Red hot pan, searing cook no longer than medium rare...English Mustard and if feeling fragile Dijon.
Is that cheese on Bourbon biscuits?