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OTB v3 - Revenge of the Banter Thread
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Went to Cardiff for the weekend for the Heineken Cup! Was sitting next to a Heineken Rep on the flight over and he gave me a rake of vouchers for free Heineken!!! seats at the game where bloody class too, we some how ended up in the press box! right i the halfway, best seats in the house!! then an onslaught of alcohol was to follow! to say I'm a little under the weather at work today is an understatement
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The fish bit is called sashimi if I remember correctly...Killer_banana wrote: »Sushi just refers to the rice bit, the raw fish bit has another name I can't remember. Most places have a few varieties with non-fish fillings.
Another day, another waste of a morning searching for jobs, work experience and CE schemes. There is FUQ ALL out there and I'm getting so very depressed.
If I don't get at least 10 weeks doing unpaid work ANYWHERE I won't be able to pass my course and get the ****ing thing over with. :mad::(
Urgh.
Someone give me something deep fried and smothered in chocolate...0 -
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Marty McFly wrote: »So this is how my Brisket turned out yesterday placed in a baked sweet potato and lots left over for today
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Yeah, and your address is?? *drool*0 -
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Yeah, and your address is?? *drool*
You bring cake and lots of it or alcohol and you got yourself a deal :pac::)When you say brisket, what meat did you actually buy?
Think I might have some shredded beef in the freezer, if not, some will be cooked this evening
The cut is called brisket, it's from the lower chest of a cow.
It's generally what butchers use for selling there stir fry beef but for slow cooking best of getting a big ol lump of it.
Any decent butchers will have it, ask for it to be cut from the bone as well to make it easier on yourself.0 -
Marty McFly wrote: »The cut is called brisket, it's from the lower chest of a cow.
It's generally what butchers use for selling there stir fry beef but for slow cooking best of getting a big ol lump of it.
Any decent butchers will have it, ask for it to be cut from the bone as well to make it easier on yourself.
Ah ok! I've not bought meat from a butchers in years. Lidl/Aldi ftw! Might pay a visit this afternoon on my way home from work so. Is brisket very fatty? I know slow cooking helps get rid of it, but I hate fatty meat!0 -
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Ah ok! I've not bought meat from a butchers in years. Lidl/Aldi ftw! Might pay a visit this afternoon on my way home from work so. Is brisket very fatty? I know slow cooking helps get rid of it, but I hate fatty meat!
Depends on the cut they give you I find it can be very fatty, slow cooking also make it easier to seperate the fat from the meat once cooked.
Really god value I got about 14 euros worth which done for two dinners, two lunchs today and I'll probably end up using it again in some shape or form for my lunch again tomorrow.
Try it you wont regret it 0 -
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DamoElDiablo wrote: »Sounds a bit like the pork shoulder I used for pulled pork. Separating the skin/fat from the meat was a bit of a chore, but somewhat therapeutic in that strange "I'm not a serial killer, I swear!" way...
Of course the little fatty bits left come away so, so easily once it's been slow cooked for long enough.
Yea it is similar although I do find the brisket a lot less fatty than the pork shoulders I have gotten.
Although the last pork shoulder I got was still on the bone skin and all in tact.
Again I think its a lot to do with the cut you get off the butcher.
This was the best one I've made so far I think always trying new spice mixes and sauces with it and the one I used last night went perfectly, although I've yet to try the one from the cooking club 3 days prep but I will do it someday.
Tattoos & Piercing Come Dine with Me could be interesting :pac:.
Best of luck with the job Orim.0 -
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DamoElDiablo wrote: »That's the one I've made (a couple of times), it is lengthy but oh so worth it.
The steps are:
1st day: make the rub, cut off the skin, rub the rub in, and pop it in the fridge overnight. (I always got it pre-boned (giggedy))
2nd day: Prepare the cooking aromatics, pop into the slow cooker and top off with the liquid, and leave cooking overnight.
3rd day: Wake up smelling the beautiful smells of slow cooked deliciousness wafting through your house, try not to drown from the drool, remove any bits of fat, pull the pork and sauce it. Devour.
That is the hardest yet the best bit of slow cooking I had the brisket in the slow cooker for over 8 hours yesterday smell was wonderful had me salivating all day long.
The cooking clubs pulled pork or the slow cooked beef espresso bean bbq sauce are both high up on my lists.
This time I used a sauce I found for slow cooked bbq ribs in the recipes section a long time ago and worked brilliantly with Brisket.0 -
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DamoElDiablo wrote: »If you haven't tried Sparks' chilli, it needs to go on your list too. It's spectacular.
Another one for the list so, I've a huge amount of things on my list of things to cook all my bookmarked pages are recipes :pac:. 0 -
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green_screen wrote: »So lads, dinner party in Marty's. He's providing the food, january is providing the booze. Let's go.
And within 2 minutes dessert was sorted.Going to be a cake sale on in college soon. I'm planning to make upside down pineapple rum cake to sell. Should be fun.
Here's one I made earlier:
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