[QUOTE=“Kinvara’s Passion, post: 1099853, member: 686”]Fair play @Fran, I only had my 2 women for half the day and they ran fucking rings around me.
Just devoured an angus rib eye from the Aldi selected range… usually we eat our own produce here but the freezer was running low so I said I would chance one of these. Unreal, savage, unbelievable. I dont think I have ever tasted a nicer bit of steak. Cooked it in a some rape seed oil, a dash of smithwicks pale ale and a small shake of tumeric. Had some steamed asparagus and sauted onions and mushrooms on the side. Drank the bottle of smithwicks with it. A lovely ale.[/QUOTE]
Fantastic
The girls were hard going, I was fit to throw the eldest in the bin by the end of the day. Getting them down to bed is such a relief
[QUOTE=“TreatyStones, post: 1099893, member: 1786”]Had a lovely bit of striploin from the local butchers earlier. Savage piece of meat. Was nearly as smooth as fillet. Savage garlic potatoes with it too. Ate all around me.
Having a chicken goujans now with a few bottles of pale ale.[/QUOTE]
Yeah a nice striploin can be as tasty as any of the cuts. I always go for a ribe eye over a fillet or a striploin to be honest, the marbles of fat brings out the flavour.
I am having a few Smithwics Pale Ale, they are nice and smooth.
The girls were hard going, I was fit to throw the eldest in the bin by the end of the day. Getting them down to bed is such a relief[/QUOTE]
They were like briars all afternoon so I fed them around 4, put them in the car around 4.30, turned up Lyric FM and the heat and drove for a few miles and they went off to sleep. I bought the paper in Kinvara and a take away coffee and sat in peace for 30 minutes. They were in great form for the rest of the evening once they woke.
Off hand I have no idea mate, thought you’d know from the market network? It woud be generaly the kid thats the speciality and though I havent eaten it in years I remember it being quite sweet tasting.
There are over 500 wild goats roaming about a mile from here right, your welcome to take the fucking lot.
[QUOTE=“TreatyStones, post: 1099909, member: 1786”]@Fran[/USER] [USER=686]@Kinvara’s Passion something is up.
My wife has left me at home with the little lady for the night too.[/QUOTE]
[QUOTE=“Kinvara’s Passion, post: 1099912, member: 686”]Off hand I have no idea mate, thought you’d know from the market network? It woud be generaly the kid thats the speciality and though I havent eaten it in years I remember it being quite sweet tasting.
There are over 500 wild goats roaming about a mile from here right, your welcome to take the fucking lot.[/QUOTE]
Goat/kid is unreal… It might have been how it was treated that made it sweet… It was huge in Ireland once, I know up around the burren they still ate it. I have a lead in the market alright but I’d have to buy the full goat.
[QUOTE=“TreatyStones, post: 1099909, member: 1786”]@Fran[/USER] [USER=686]@Kinvara’s Passion something is up.
My wife has left me at home with the little lady for the night too.[/QUOTE]
I’d imagine any of the goats cheese suppliers would be killing young male goats for meat so id say youd track some down handy enough. Used to be very popular back in the day alright.
[QUOTE=“TreatyStones, post: 1099909, member: 1786”]@Fran[/USER] [USER=686]@Kinvara’s Passion something is up.
My wife has left me at home with the little lady for the night too.[/QUOTE]
She’s just come in the door there and 3 of her friends have just announced pregnancies, one with twins
fuck that cuban rub in the bin for yourself to begin with
just sear the beef in a pan and season it and sit it on a a bed of chunky veg to roast and the taste sensation is in the gravy which you will make in the bottom of the roasting tray.
i have a 2.5 pound rib here myself but i have mugged myself off good and proper last night by inviting 2 people over to eat and watch the rubby, that 2 has turned themselves into 3 so my 2.5 lb will need to feed 5 adults and a couple of small kids. im fucking boiling here at the thought of what i have done.
Had the roast rib. Sealed it all round in a frying pan and rubbed in a good bit of Alabama (not Cuban) rub from Superquinn. Fucked it in the oven on a bed of carrots, onions and garlic for 2 hours. Parboiled a load of spuds before putting them in the oven with a few frozen Yorkshire puds. Emptied the juice from the beef into a pot and mixed it up with a bit of bisto, flour, red wine and boiling water. Hunrayle gravy. Bit of steamed broccoli with the above meat, veg and gravy with a glass of chateau Neuf de pape. Mega. Have had no sweet yet though. Would mill a crunchie ice cream.
Fantastic