I love steak more than any other food at all, but never seem to be able to cook it the perfect way.

I started cooking it well done (basically black) as i was brought up being told that if its not dark brown right through, then its raw and uncooked. I gradually went from well done to blue. Blue, in my opinion is the nicest tasting way to cook it.

I generally just let it get to room temperature, heat the cast iron griddle very hot and do each side for about 30 seconds. done. Its normally slightly burnt on the outside with a tiny bit (1mm or less) or brown inside and the rest is red.

However, i feel that i am missing something, so wanted to know if anyone had any herbs or spices to rub into the meat prior to cooking to give it that extra taste?

Thanks

Rob

I tried it the other day and it was very nice  i didnt add any wine though because the wife is pregnant and she doesnt want anything to drink (including food cooked with alcohol)

Still a nice spag bol though

Rob

Quote from: Onion B on July 08, 2009, 07:50 PM
Wossie, It is called 'Kick Ass Chilli' it's meant to be hot, don't forget the chilli flakes

;D OB

Lol. far too hot for me, felt like someone had lit a fire in my mouth. I was sweating and even started to get the hick-ups. Plus my belly was a little off today but not too bad. I didnt even add the chilli flakes to it. to be fair though i used extra hot chilli powder and 13 small green finger chillies that were rated 4 out of 5 for hotness. they even had a warning on the side of the packet about washing your hands after handling them.

I might make another batch and leave out or get weak chillies and use mild chilli powder. The actual chilli con carne itself was very nice except the heat.

Thanks, i will go and get some frech from the local shop, its only cheap and i might as well get it. thanks

Rob

Just tried it and it was far far to hot! It might have been the 12 green chillies I used. They were finger chillies.

i love Chili con carne on jacket potatoes. I was wondering how this doesnt burn or dry out? all the receipes i have seen say to add some sort of liquid. Would it be the juice in the tomoatoes where the juice comes from? as the chilli beans have some nasty thick liquid in that i always drain and rinse the beans first before using.

Rob

I decided on the base https://curry-recipes.co.uk/curry/index.php?topic=1894.0 and now all i need to do is make the Korma

whats the best and easiest to try?

Rob

Right, i was looking at a base and it needs 1 cube of ginger. I guess this is roughly 1 square inch of fresh ginger and i also guess it requires chopping finely (and eventually blending with the other ingredients)

My question is that my wife went shopping and knew i needed ginger, but decided to get powdered ginger. How much of this should i use instead?

Rob

Hi, I have just registered here and a bit lost (to say the least)

I always thought that if you make a curry, you make the whole thing, rather than having to make a base and then other stuff (sorry, i really have no idea at all. lol)

Could someone please let me know exactly what i need to make? I like Kormas and from a little reading, i think i need to make a base (not sure which 1 i need to make) and then make the Korma?

Any help would be great

Thanks

Rob

Hi, Just found this site from a friend and think its great.

I am terrible at cooking curries and only ever tried once or twice and they werent great. I end up using premade jar stuff that is full of fat and salt.

Hopefully i will be able to make an alternative healthy curry that is much nicer than the bottled stuff in the supermarkets.

Rob