Fasttech Veterans

[Pictor]

I find them both good Trish, especially after they have had the tenderizing treatment i give `em

Ha-ha! I got a sudden spontaneous image of you knocking merry hell out of a piece of steak!

 

[Burnie]

Terry, do you remember when I said we got some speciality meats from Iceland ??

Well we had the Ostrich steaks tonight and they were absolutely fantastic. Tasted just like top quality steak, but better. Not a single bit of fat on them. The Wife cooked them exactly like steak, fried in a bit of oil. I reckon if they were slowly braised, they would be even better. Definitely worth a try if you get chance mate.

Nooooooo

You GRILL Steaks, NOT FRY Them.

On the Venison, Be Careful, No fat, cook med-rare, there about, or it will be dry and tough, trust me I know. JMHO

 

[Pictor]

Nooooooo

You GRILL Steaks, NOT FRY Them.

I use a griddle pan and very hot oil ..and sprinkle each side with a little herb sea salt and black pepper, and once browned/sealed, turn the heat down for a few minutes, rest & serve

Best venison I had was slow braised in a rich red wine sauce and served with roast rosemary & garlic potatoes ....oh heck, now I'm hungry!

 

[Burnie]

I use a griddle pan and very hot oil ..and sprinkle each side with a little herb sea salt and black pepper, and once browned/sealed, turn the heat down for a few minutes, rest & serve

Nooooooo

You GRILL Steaks, NOT FRY Them.

Best venison I had was slow braised in a rich red wine sauce and served with roast rosemary & garlic potatoes ....oh heck, now I'm hungry!

That might be good, minus the Rosemary (don't care for Rosemary myself)

Years ago, I hunted a LOT, and had LOTS of Venison, That's why I said not to over cook it.

 

[Pictor]

Nooooooo

You GRILL Steaks, NOT FRY Them.

Why do I have to grill them? ......I haven't used a grill for over 30 years

That might be good, minus the Rosemary (don't care for Rosemary myself)

Years ago, I hunted a LOT, and had LOTS of Venison, That's why I said not to over cook it.

I'm not likely to be eating venison again ..I never felt comfortable eating it to be honest ...don't like duck either because all my life, they've been cute things that go 'quack'
Suppose it's all about which types of meat I was used to eating most of my life. ...I mean, heck - Bambi was a deer!

I do love rosemary and garlic with kleftico!

 

[Burnie]

Why do I have to grill them? ......I haven't used a grill for over 30 years

Sorry, Just an across the pond thing I guess, I NEVER FRY a good steak, I have several grills and a smoker to cook meat. Just how I do it here, no offense meant. I just think the smokey flavor over charcoal really helps the taste. JMHO (and I don't like rosemary )

 

[Pictor]

Sorry, Just an across the pond thing I guess, I NEVER FRY a good steak, I have several grills and a smoker to cook meat. Just how I do it here, no offense meant. I just think the smokey flavor over charcoal really helps the taste. JMHO (and I don't like rosemary )

No offense taken Burnie - never! I'm guessing your grill may be a barbecue type one? Where I live, we're lucky to get more than a handful of days where I'd be wanting to cook outdoors!
If we had lots of very warm weather, I'd be happy to cook stuff outside that way too!

I think - for me at least - we tend to cook in a similar way to our parents, and mine cooked steak in a similar way, in a really hot pan initially.

We have a combination microwave oven that will do convection oven, microwave or a combination of both, and also has a grill function, plus we have the full size oven that is convection but also has a grill in the top of it.

This is the older type of cooker that springs to mind for me when someone mentions grilling here:
http://images.grattan.co.uk/is/imag...-Level-Grill-Gas-Cooker-BA51NE~46E390FRSP.jpg

Off for sleep now ...nite Burnie!

 

[Davantrac]

I get enough grief off the Wife At least you post pictures though. You know me and camera leads

I only ever use my ipad on forums so camera always in hand and no leads to worry about, just the charging lead every night.

 

[Bobw1951]

I find them both good Trish, especially after they have had the tenderizing treatment i give `em

Whack 'em wiv an iron bar Terry?

 

[Bobw1951]

Nooooooo

You GRILL Steaks, NOT FRY Them.




That might be good, minus the Rosemary (don't care for Rosemary myself)

Years ago, I hunted a LOT, and had LOTS of Venison, That's why I said not to over cook it.

Think you would have had to travel a fair bit North for that, can't see there being much in the way of wild Venison down your way

 

[Bobw1951]

Why do I have to grill them? ......I haven't used a grill for over 30 years

I'm not likely to be eating venison again ..I never felt comfortable eating it to be honest ...don't like duck either because all my life, they've been cute things that go 'quack'

The edible ones tend to be those big nasty white ones that chase you down the farm roads, so I'm partial to duck now and then

Suppose it's all about which types of meat I was used to eating most of my life. ...I mean, heck - Bambi was a deer!

I do love rosemary and garlic with kleftico!

The only one I won't have in a restaurant again is Veal - was violently ill after having some in France one year - never again.

 

[Bobw1951]

This is the older type of cooker that springs to mind for me when someone mentions grilling here:
http://images.grattan.co.uk/is/imag...-Level-Grill-Gas-Cooker-BA51NE~46E390FRSP.jpg

Similar to what my parents had, and we had when we first got married, we now have a low level grill (under the hobs and above the oven), I prefer gas as well, much more controllable, Thick steaks tend to either get grilled or I have both a griddle plate which fits over 2 hobs and a smaller George Foreman which can do 1 large or 2 small steaks, I do sometimes fry them but only the thinner type ones (normally packaged as frying steaks) and pork loins.

 

[Burnie]

Think you would have had to travel a fair bit North for that, can't see there being much in the way of wild Venison down your way

You would be surprised how many deer we have here in Florida. See them every time I go to this one housing subdivision early in the morning, sometimes as many as a dozen at once. But when I was hunting we did go north to Georgia, with all the farm land, the deer were well fed and bigger than Florida deer.

 

[Bobw1951]

You would be surprised how many deer we have here in Florida. See them every time I go to this one housing subdivision early in the morning, sometimes as many as a dozen at once. But when I was hunting we did go north to Georgia, with all the farm land, the deer were well fed and bigger than Florida deer.

Funny, when I posted that comment, I was thinking of Georgia, and like there our bigger ones tend to be in the North as well, down South they tend to be muntjacs and fallow deer with the odd red deer (Richmond Park).

 

[Brynglas]

Aerovape liquids smell a lot less like a wet bonfire this week.

 

[Davantrac]

Hope it's gets better, I've 4 bottles here.

 

[Brynglas]

Hope it's gets better, I've 4 bottles here.

Think they are getting there Dave.I could actually smell the flavours this morning,rather than a funny smell.
Planning on leaving mine a month.

 

[Davantrac]

vape mail just arrived, cheers Terry, perfect again. And some M1.6 x 3 Allen head screws to replace some of the dodgey deck screws I've got.

 

[Brynglas]

Custard from Charlies vape shop.

 

[Pictor]

The edible ones tend to be those big nasty white ones that chase you down the farm roads, so I'm partial to duck now and then

Can't say I ever chased a nasty duck down a farm road, but then, I didn't know they had 'nasty' ones!

The only one I won't have in a restaurant again is Veal - was violently ill after having some in France one year - never again.

I used to love a veal in cream sauce at a restaurant until I found out a few truths about veal ....haven't touched it in around 28 years now.

Similar to what my parents had, and we had when we first got married, we now have a low level grill (under the hobs and above the oven), I prefer gas as well, much more controllable, Thick steaks tend to either get grilled or I have both a griddle plate which fits over 2 hobs and a smaller George Foreman which can do 1 large or 2 small steaks, I do sometimes fry them but only the thinner type ones (normally packaged as frying steaks) and pork loins.

I like to get a small fillet steak that's around 1" thick and drop it into a very hot pan to brown/seal it, then turn the heat down gradually until it's cooked barely medium rare. Needs to rest a few minutes, and it's perfect. I cook pork fillet and cod or haddock in a similar way, but the fish is a slower cook, only turning once until cooked through.
We use an induction hob - completely instant response, and a lot cleaner than it's gas predecessor.

Funny, when I posted that comment, I was thinking of Georgia, and like there our bigger ones tend to be in the North as well, down South they tend to be muntjacs and fallow deer with the odd red deer (Richmond Park).

I had a early meeting in Richmond one morning, and the cab took me through Richmond Park - he hadn't said anything, but suddenly slowed right down and told me to look to the left: there they were in the morning misty sunlight under some trees - must have been a dozen or more.
It would never have occurred to me that such a lovely sight could be found in London only yards from the busy rush hour traffic!

Aerovape liquids smell a lot less like a wet bonfire this week.

...ah! you're right: two not too bad, but vanilla still a bit 'iffy' and the coffee hazelnut cake still not pleasant at all, but not like a wet smoky bonfire now! There's hope!