I'm going to follow these instructions ...

https://www.youtube.com/watch?v=7cShMNKZ0wA

I hope you aren't one of these pop it on/turn once/pop it off raw meat carnivores a la MasterChef.

Put my choppies in a saucepan the other day: fried up onions and garlic first and took out once sweated... threw in choppies and browned one side and turned ... added some water and the onions and garlic mix back in and left simmering for 20 mins...

came off the bone better and yeh: sweet as!

I use a mix of oil and butter but you want to be careful with the oil: I should have put the lot on a paper towel afterwards now I think about it  :o :o  ;D

I'll be quite honest ~ I'm a hopeless cook.

Why?

Because the official instructions NEVER turn out to look and taste like they say it should.

EVER.

How bad am I in the kitchen? Well judge for yourself:

I have a ceiling extractor fan going in the kitchen ... AND then another extractor fan going full-on in the actual cooking range itself.

And yet every time I cook meat, it triggers off the kitchen smoke alarm AND the one in the lounge room ...

Rump steak is my favourite. I always grill it. It's best when it's a bit pink in the middle - certainly not the way they do it on Masterchef where it's blood red all the way through.

What about the hydatids? Meat and eggs need to be cooked enough to at least kill those.

mantra wrote on Aug 6^th, 2014 at 5:05pm:

Rump steak is my favourite. I always grill it. It's best when it's a bit pink in the middle - certainly not the way they do it on Masterchef where it's blood red all the way through. What about the hydatids? Meat and eggs need to be cooked enough to at least kill those.

Hide her tits? Oh, sorry! I misread that. I've put my glasses back on.  :P

Yes, the ultra-rare beef. I remember in one of the My Kitchen Rules episodes a couple of trendies served up completely raw beef sliced very thinly. The judges approved  ~ which I thought was very peculiar in light of the fact that we're always being advised to wash our chopping boards very thoroughly after they've had raw meat on them.

Sushi is something I also never touch for fear of germs. 

Lord Herbert wrote on Aug 7^th, 2014 at 10:40am:

mantra wrote on Aug 6th, 2014 at 5:05pm: Rump steak is my favourite. I always grill it. It's best when it's a bit pink in the middle - certainly not the way they do it on Masterchef where it's blood red all the way through. What about the hydatids? Meat and eggs need to be cooked enough to at least kill those. Hide her tits? Oh, sorry! I misread that. I've put my glasses back on.  :P Yes, the ultra-rare beef. I remember in one of the My Kitchen Rules episodes a couple of trendies served up completely raw beef sliced very thinly. The judges approved  ~ which I thought was very peculiar in light of the fact that we're always being advised to wash our chopping boards very thoroughly after they've had raw meat on them. Sushi is something I also never touch for fear of germs.

Humans are the only species that cooks their food.

greggerypeccary wrote on Aug 7^th, 2014 at 10:42am:

Lord Herbert wrote on Aug 7th, 2014 at 10:40am: mantra wrote on Aug 6th, 2014 at 5:05pm: Rump steak is my favourite. I always grill it. It's best when it's a bit pink in the middle - certainly not the way they do it on Masterchef where it's blood red all the way through. What about the hydatids? Meat and eggs need to be cooked enough to at least kill those. Hide her tits? Oh, sorry! I misread that. I've put my glasses back on.  :P Yes, the ultra-rare beef. I remember in one of the My Kitchen Rules episodes a couple of trendies served up completely raw beef sliced very thinly. The judges approved  ~ which I thought was very peculiar in light of the fact that we're always being advised to wash our chopping boards very thoroughly after they've had raw meat on them. Sushi is something I also never touch for fear of germs.  Humans are the only species that cooks their food.

And that's because we don't have the right set of teeth for slicing-and-dicing raw meat for consumption.

Cooking our meat breaks down the tendons and fibres ... making it more digestible for the human stomach ... and it tastes better ... and the bugs and germs are rendered harmless.

The odd thing is that we consume thousands of tons each year on salt to enhance the flavour of what we eat.

Evolution seems not to have served us well in this regard.

Lord Herbert wrote on Aug 7^th, 2014 at 11:03am:

greggerypeccary wrote on Aug 7th, 2014 at 10:42am: Lord Herbert wrote on Aug 7th, 2014 at 10:40am: mantra wrote on Aug 6th, 2014 at 5:05pm: Rump steak is my favourite. I always grill it. It's best when it's a bit pink in the middle - certainly not the way they do it on Masterchef where it's blood red all the way through. What about the hydatids? Meat and eggs need to be cooked enough to at least kill those. Hide her tits? Oh, sorry! I misread that. I've put my glasses back on.  :P Yes, the ultra-rare beef. I remember in one of the My Kitchen Rules episodes a couple of trendies served up completely raw beef sliced very thinly. The judges approved  ~ which I thought was very peculiar in light of the fact that we're always being advised to wash our chopping boards very thoroughly after they've had raw meat on them. Sushi is something I also never touch for fear of germs.  Humans are the only species that cooks their food. And that's because we don't have the right set of teeth for slicing-and-dicing raw meat for consumption.

Quite true.

However, we cook everything: fruit; vegetables; nuts; grains; etc.

http://www.livestrong.com/article/455564-different-ways-to-cook-bananas/

greggerypeccary wrote on Aug 7^th, 2014 at 11:10am:

Quite true. However, we cook everything: fruit; vegetables; nuts; grains; etc.

Different folks ~ different strokes.

Whereas the West consumes mountains of marg & butter each year, the Chinese and others won't touch the stuff. Same with milk.

Bread, as in a 'loaf of sliced bread' ~ it's only the West that eats it.i

Watched a program on TV last night that featured Richard III's skull. Google an image.

No noticeable overbite on the teeth! Not the least uncommon in that era.

Apparently the overbite that we almost all have these days is due to the fact that we cut-up our food, especially meat, before we eat it. Try it yourself - do your upper teeth overlap your lower?

Theory is that this is quite a recent adaptation in modern man due to the introduction of cutlery, and even chopsticks.  The old skulls of Chinese peasantry differ to those of the upper classes because the peasants used to eat with their hands, as did most of the lower classes in Europe in days gone by. The principal of the knife was to cut off a slab of whatever and then tear it to bite-sized lumps with your teeth - the reason your teeth used to meet top to bottom. All the better to tear a piece off, you see.  ;)

Prior to the generalised use of table cutlery, diners used to cut off slabs of meat and then eat with their hands, tearing the meat (or whatever) and that is the reason that medieval skulls differ from the modern (as far as choppers go).

While I realise that this is a sensitive subject for our own indigenous (who won't even speak of their dead), I am interested, though not yet involved, in a study of this nature. Though I'm not sure about a Google search on such images and what results it would return.

What an extraordinary thing if it were true! A physiological adaptation that occurs within half a millennium because of a technological advance we now take for granted.

We may have cooked our meat for millennia - but it's the knives and forks that have almost civilised us. It's imprinted in our skeletons.

If we survive another 500 years as a species, it might be interesting to see what Homo Sapiens looks like.

Lionel Edriess wrote on Aug 8^th, 2014 at 5:24pm:

If we survive another 500 years as a species, it might be interesting to see what Homo Sapiens looks like.

Jabba the Hutt.

I hear ya.

Lest we forget:


https://www.youtube.com/watch?v=9zXqkHvs0po&index=2&list=TL-II6gmzOz_n4QiyUXfzJsvnYyrvzWuKq



It's the simple things we sometimes forget.

Lord Herbert wrote on Aug 5^th, 2014 at 11:40am:

I'm going to follow these instructions ... https://www.youtube.com/watch?v=7cShMNKZ0wA

How did it turn out?

... wrote on Aug 8^th, 2014 at 8:09pm:

Lord Herbert wrote on Aug 5th, 2014 at 11:40am: I'm going to follow these instructions ... https://www.youtube.com/watch?v=7cShMNKZ0wA How did it turn out?

Lousy. I screwed up.

It was over-cooked and dry.  :'(

Of course, if you like pork, this is an equal opportunity option:


https://www.youtube.com/watch?v=6w3AVSNzxT4&list=TLc8O0WKjDaqu0eQgQkUpgZA6XtQeCaEM-]


If you don't like pork, then we have an issue.

Anyone?

8-)

For a great steak try this.

Steak thickness 30 35 mm.

Flash fry in a very hot pan with little oil to colour.

Place in pre heated oven (180) till cooked to your preference.

This is about 20 mins for medium rare to medium, older ovens may take up to 20 mins longer. The way to test it is to prod the steak with your finger if it spongy and springs back its ready take out (cut it to make sure it is not red raw if you are not confident) and let it set for five to ten minutes, you will be amazed at how long the steak will carry on cooking. If its hard you have next to burnt offerings.

The thickness is very important as the meat retains its juices and flavour.

Lord Herbert wrote on Aug 8^th, 2014 at 8:14pm:

... wrote on Aug 8th, 2014 at 8:09pm: Lord Herbert wrote on Aug 5th, 2014 at 11:40am: I'm going to follow these instructions ... https://www.youtube.com/watch?v=7cShMNKZ0wA How did it turn out? Lousy. I screwed up. It was over-cooked and dry.  :'(

It's back to the fried Spam Herb.

I pan fry mine in a little bit of butter (I prefer Porterhouse) but the trick is to take it off when you think it is still raw on the inside.  It keeps cooking as you rest it.

Timing is the Essence.

Fave steak!! 
Sweet and tender.

RUMP.. with a rim of fat.

A nice piece of Rump...

room temp ..lightly oil it ..olive oil , rice bran oil canola ..wotever your preference ...

squeeze lemon juice lightly,  sprinkle with freshly ground black pepper.chili . salt the fat if you like it .. 
allow the steak to marinate whilst veges are prepared and cooked.

So
veges about done...( I prefer steamed vege)..  turn off ..

NOW it's time to cook steak
5mins before serving up.. ..
heat a small amount of oil in a frying pan till hot,  but NOT smoking.
Place Rump in hot pan..  make sure its not BURNING..  then give it 1.5 - 2 mins. then turn.
(depends on your preference.. I prefer rare - med rare)
.. allow say 1- 2 mins on 2nd side.. then put on plate to rest..

Place veges on plate ,  then add steak.

greggerypeccary wrote on Aug 7^th, 2014 at 10:42am:

Humans are the only species that cooks their food.

Because we are the only species that can, and will, by choice and design. :)

As for cooking the 'perfect' steak, well it's very subjective and dependant on the cut you have. I wouldn't dream of advising anyone how they should cook their steak unless I was with them and was able to judge by the cut. I will say though, don't cook meat straight from the fridge. Leave it on the bench for at least 30-40 minutes before you cook it, and have equal amounts of butter and oil,(2Tbspns of each is enough, in my opinion).

Black Orchid wrote on Aug 16^th, 2014 at 6:56pm:

I pan fry mine in a little bit of butter (I prefer Porterhouse) but the trick is to take it off when you think it is still raw on the inside.  It keeps cooking as you rest it.

I'm with you Porterhouse is my fave also or even the old T Bone is a nice steak.

jeez reading this I nearly burnt my chilli beef and beans.. or  maybe you could call it Chili Con Carne.?

An experiment anyway,  'cos I used  half garlic and chili butter made by a friend... 

yummmm...  will have with steamed rice..

but flavour of beef..  I agree they have individual flavours..

Your bone in the T- Bone adds a diff taste as compared to a fillet.. obviously.    The rump... I prefer tail of rump..  has the fat.. and depending on the feed of the animal..  various fat levels.  I find Scotch Fillet,  eg,  very unpalatable... 
Skirt steak is something not seen that often nowadays,,,  but it is most excellent for a variety of cooking methods.. and has real flavour.

Then . the Tail of the beast.. or Ox or yeah... superb slowcooked low fat beautiful flavoured meat..  the added bonus of the cartilage  er huh huh  excuse the pun..   :) adds and enriches and supplies the thickening agent.. add tuber veg as preferred.. served on Mash... with say steamed carrot and silverbeet or ?? ................. divine.

ashlee wrote on Aug 23^rd, 2014 at 5:26pm:

greggerypeccary wrote on Aug 7th, 2014 at 10:42am: Humans are the only species that cooks their food. Because we are the only species that can, and will, by choice and design. :)

crocs have a way of storing their meat until it ripens... ::) ::).. and my dog only ate bones that had been buried for weeks..it is a form of maturing after all..

some people only eat meat if its still moving...erk..

and what about raw fish??...again erk.

cods wrote on Aug 23^rd, 2014 at 6:11pm:

ashlee wrote on Aug 23rd, 2014 at 5:26pm: greggerypeccary wrote on Aug 7th, 2014 at 10:42am: Humans are the only species that cooks their food. Because we are the only species that can, and will, by choice and design. :) crocs have a way of storing their meat until it ripens... ::) ::).. and my dog only ate bones that had been buried for weeks..it is a form of maturing after all.. some people only eat meat if its still moving...erk.. and what about raw fish??...again erk.

You're talking about aged meat?, it's the best. It's more tender and flavoursome. I butcher my own, in the 'break down' sense, and age it according to cut. Raw fish, love it. An acquired mouth feel, but I recommend it and will encourage 'novices' to try it. A good way for a beginner to eat raw fish is ceviche, which is actually 'cooked' by adding some kind of acid such a lemon.

I'd suggest jumping in at the deep end...
fresh , say, 
Coffin Bay,?  Tasmanian.? Sydney Rock? 

Oysters  Au Naturel...  just a squeeze of lemon . a crack or two of pepper?

magnificent :-*

Emma wrote on Aug 23^rd, 2014 at 6:37pm:

I'd suggest jumping in at the deep end... fresh , say,  Coffin Bay,?  Tasmanian.? Sydney Rock?  Oysters  Au Naturel...  just a squeeze of lemon . a crack or two of pepper? magnificent :-*

Oh yes, shellfish au naturel, only way to have them. Lemon juice makes ceviche, which is what I would suggest to a first timer with regards to raw fish. Personally I eat raw fish with a bit of salt and onion.

type of onion and salt?

Pls..?

I had a whole fresh bream for dinner tonight.  Pan-fried..salt-rubbed,  with lemon juice and a small insertion of garlic chili butter and remains of lemon. Sprinkled with coriander.

The Bream was a gift.. I got 3.. gave one to my neighbor.. who supplied the garlic chili butter, froze one and ate one.

Yum

I rarely eat raw seafood,  only if I know the source well.. but have recently discovered a great local fisho.. about 15 k's away.. worth it.!! :)

So input welcome. :)

Emma wrote on Aug 24^th, 2014 at 8:48pm:

type of onion and salt? Pls..? I had a whole fresh bream for dinner tonight.  Pan-fried..salt-rubbed,  with lemon juice and a small insertion of garlic chili butter and remains of lemon. Sprinkled with coriander. The Bream was a gift.. I got 3.. gave one to my neighbor.. who supplied the garlic chili butter, froze one and ate one. Yum I rarely eat raw seafood,  only if I know the source well.. but have recently discovered a great local fisho.. about 15 k's away.. worth it.!! :) So input welcome. :)

Your dinner sounds fabulous, simple is always best, especially with seafood, and when you find a good source for fresh fish/shellfish, it's such a bonus. Bream is very nice raw, it is a fairly neutral flavoured fish, so perfect for raw fish/sashimi. If you ask your supplier, they can often suggest recipes, and will normally prepare your purchase to suit your requirement. With raw fish, I personally prefer very thinly sliced red onion/Spanish onion and sea salt flakes, or similar. I just slice or dice the flesh, mix with the onion and salt, let it sit in the fridge, or more often than not, eat immediately. Pieces dipped in Japanese soy (Kikkoman is a nice mild soya sauce), is also tasty.  :)

sounds yummy...  so you basically mash the fish with the added ingredients...  perhaps form small balls to dip..??

Reminds of the best raw fish ever had.  My former sister-in-law was from Nthn Thailand.. who learned more working in Bangkok restaurant. 

She made a fresh mackerel dish that I remember to this day.. 25 yrs later. !

All hands on .. she cleaned then mashed the mackerel using a large cleaver,  sat aside then made up the most exquisite chilli  sauce.. with..coriander, other herbs spices and sauces   well I never learned the ingredients .. 

mixed in the raw mackerel.  placed in a bowl...  Then.. and this is the only time I have had this meal..   

steamed sticky rice,  was used as the vessel,,  so a ball of sticky rice was used to dip up the mackerel.  Utter Bliss.

Best ever, never tasted anything like it  before or since.  And the sticky rice was perfect.!

AND od course... this was just one of many exceptional dishes in a feast... Best ever... 

All cooked on a wood fire...   Learned a lot from that lady.


I'll see the fisho soon.  :)

So..  I can get sashimi  type chunks of tuna, but they are frozen..  so  if fisho has ,.........say .. other,   local fish.. meaning Oz and NZ,  what other fish might be good.

I adore Red Emperor,  but haven't had any for ages..  and Mackerel,  Flounder, ,,  not so much Schnapper for some reason.

cheers..   :)

Emma wrote on Aug 26^th, 2014 at 8:33pm:

sounds yummy...  so you basically mash the fish with the added ingredients...  perhaps form small balls to dip..?? Reminds of the best raw fish ever had.  My former sister-in-law was from Nthn Thailand.. who learned more working in Bangkok restaurant.  She made a fresh mackerel dish that I remember to this day.. 25 yrs later. ! All hands on .. she cleaned then mashed the mackerel using a large cleaver,  sat aside then made up the most exquisite chilli  sauce.. with..coriander, other herbs spices and sauces   well I never learned the ingredients ..  mixed in the raw mackerel.  placed in a bowl...  Then.. and this is the only time I have had this meal..    steamed sticky rice,  was used as the vessel,,  so a ball of sticky rice was used to dip up the mackerel.  Utter Bliss. Best ever, never tasted anything like it  before or since.  And the sticky rice was perfect.! AND od course... this was just one of many exceptional dishes in a feast... Best ever...  All cooked on a wood fire...   Learned a lot from that lady. I'll see the fisho soon.  :) So..  I can get sashimi  type chunks of tuna, but they are frozen..  so  if fisho has ,.........say .. other,   local fish.. meaning Oz and NZ,  what other fish might be good. I adore Red Emperor,  but haven't had any for ages..  and Mackerel,  Flounder, ,,  not so much Schnapper for some reason. cheers..   :)

I'm so envious of how skilfully and elegantly Asians use cleavers, as if they've just got a small paring knife, for every purpose in the kitchen.

By all means, if you want to 'mash' everything together, that's fine, and very much an Asian method with raw fish etc. It's a matter of choice really. Mackerel is such an underrated fish, it's lovely for sashimi, also any white fleshed fish does the job. Tuna is typically used, as is salmon, not everyone likes the flavour and/or mouth feel of either. Flounder can be used, it has a distinct flavour that may or may not be to your liking, I don't like it raw myself, but again, it is a choice.

Frozen fish is not something I would recommend, for sashimi especially, so ask your fisho what they have that's fresh if you want to make sashimi, and they can help you with quantities if you're sharing the goodness with guests.

Here's a recipe I make for Nuoc Cham, it's a Vietnamese chilli dipping sauce. Maybe it's the sauce you remember? Alter ingredient amounts according to your own taste. I like spicy.

Makes 1 cup, more or less.

2 to 3 Thai chillies-or any small chilli. Seeded, chopped finely.

1/2 tsp. ground chilli paste (eg sambal oelek or similar)

2/3 cup hot water

1/4 cup grated light brown palm sugar (white sugar is fine if you don't have any palm sugar handy)

1/4 cup fish sauce

3-4 Tbsp fresh lime juice, (or a rice wine vinegar, or cider vinegar)
If you want to add garlic, go ahead, just mash it with a pinch of salt into a paste and add to other ingreds.

2 or 3 Tbsp chopped coriander

Mix all ingredients in a bowl, leave to sit at room temperature till you're ready to use it. It can be kept in the fridge, if there's any left of course, for up to 3-4 weeks.  I also add one small, finely julienned, or grated, carrot. Go wild, a recipe is only a guideline :)

My steak...

Meat room temperature, oil in frypan, hot ( i never salt raw steak - find it draws out the moisture)

Cook on one side till just brown, turn, salt the cooked side - repeat.

Then cook till how you like - only turn once more.

REST WELL (This is where many people ef up - got to rest cooked meat)

sounds excellent Ashlee.. pretty much as experienced.. :)

and Friyay?? 

I only salt the fat on a piece of Rump..  I really like the meat to rest, as you say..   :)