Well, are you a katsu don or a katsu don't?GooberTheHat wrote:This fucking autocorrect!
GooberTheHat wrote:@muzzy what's katsu don't?
acemuzzy wrote:GooberTheHat wrote:@muzzy what's katsu don't?
http://www.thebearandbadger.co.uk/discussion/comment/609983#Comment_609983
regmcfly wrote:
GooberTheHat wrote:@fullspectrum did you do your chilli with shin beef recently? I've got half a kilo of the stuff and was going to do your chilli this weekend using it.
fullspectrum wrote:The way I cooked the cheek was just to sear it on all sides, then add it at the point you go in with your stock, coffee and other liquids. Dat collagen breaking down provides a truly luxurious sheen to the thing, sure oxtail would do similar. [NYE edit: so would your fucking shinebox, by which I mean shin. That's whats I was angling for when I went to the butcher. But then I saw the glorious roughneck cheek, with even more narl and sinue and fuck you if you daren't cook me low for at least 7 hours. Your shin might take less if it's a thin shin, men. Either way my preferred method: to build the chilli on hob in the pan until ready to slow cook, then place in oven at 130-150c covered with foil, temp depending on time you realistically can push it for - because longer and gentler is always better but families have to eat - before a final reduce on the hob to make piping hot before adding fixings then serving.
In 40 mins I'm 32 happy bday to me and happy new year badgaz)
Got nervous around the 6 hour mark when the cheek refused to alter its structural integrity, but at 7 hours it gave, and I breathed a sigh of relief.
With 500g beef mince, one chorizo stick, and the cheek we fed 5 adults easily, and had enough in the freezer for Nicki and I to eat
Skerret wrote:Source of...? Fuck now everyone's doing that, 'pologies law.
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