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I'm about to cook a rump steak fillet ... (Read 6726 times)
Lord Herbert
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I'm about to cook a rump steak fillet ...
Aug 5th, 2014 at 11:40am
 
I'm going to follow these instructions ...

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bogarde73
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Re: I'm about to cook a rump steak fillet ...
Reply #1 - Aug 6th, 2014 at 12:28pm
 
I hope you aren't one of these pop it on/turn once/pop it off raw meat carnivores a la MasterChef.
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Re: I'm about to cook a rump steak fillet ...
Reply #2 - Aug 6th, 2014 at 12:43pm
 
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  Shocked Shocked  Grin
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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #3 - Aug 6th, 2014 at 1:28pm
 
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 ...




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mantra
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Re: I'm about to cook a rump steak fillet ...
Reply #4 - 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.
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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #5 - 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.  Tongue

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.
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greggerypeccary
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Re: I'm about to cook a rump steak fillet ...
Reply #6 - 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.  Tongue

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.


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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #7 - Aug 7th, 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.  Tongue

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.


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greggerypeccary
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Re: I'm about to cook a rump steak fillet ...
Reply #8 - Aug 7th, 2014 at 11:10am
 
Lord Herbert wrote on Aug 7th, 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.  Tongue

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/
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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #9 - Aug 7th, 2014 at 11:14am
 
greggerypeccary wrote on Aug 7th, 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
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Lionel Edriess
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Re: I'm about to cook a rump steak fillet ...
Reply #10 - Aug 8th, 2014 at 5:24pm
 
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.  Wink

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.

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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #11 - Aug 8th, 2014 at 6:05pm
 
Lionel Edriess wrote on Aug 8th, 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.


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Lionel Edriess
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Re: I'm about to cook a rump steak fillet ...
Reply #12 - Aug 8th, 2014 at 8:07pm
 
I hear ya.

Lest we forget:






It's the simple things we sometimes forget.

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Re: I'm about to cook a rump steak fillet ...
Reply #13 - Aug 8th, 2014 at 8:09pm
 
Lord Herbert wrote on Aug 5th, 2014 at 11:40am:
I'm going to follow these instructions ...



How did it turn out?
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In the fullness of time...
 
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Lord Herbert
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Re: I'm about to cook a rump steak fillet ...
Reply #14 - Aug 8th, 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 ...



How did it turn out?


Lousy. I screwed up.

It was over-cooked and dry.  Cry
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