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Post by smokey on Nov 5, 2014 18:34:29 GMT 10
It's windy outside, and just like its drives kids minds nuts so does it mine. Challenge accepted to make a decent mid week cook. That and I had pepper corns in brine to test. Some budget rib eye fillets that the wife scouted from God knows where so I decided if they are sows ears the best thing to do is reverse sear them. That's the best shot I can give them. Placed then in the oven at 100c for an hour and they looked like this and sitting at 55c Not sure my oven is accurate but I just went with the flow.  They were taken out and flash seared on a ribbed cast iron skillet. Meanwhile I was busy making a Diane sauce and man was it a good one. Through lack of a few ingreedients I stumbled on possibly another acceptable way to do it. Main changes were , I didn't have any worscheshire sauce so subbed it with HP sauce. Red onion instead of shallot onion and green pepper corns. No mushrooms were added. Apart from that I followed Chef Gordan Ramseys Diane sauce. I even Flambé the cognac which was cool.  And plated up, There was a simple salad on the table not shown. This 1970's sauce was popular for a reason. It taste so damn good.  |
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Post by chrisg on Nov 5, 2014 20:01:44 GMT 10
 I sort of avoid Gordon Ramsay but I most certainly do not avoid a good steak diane - looks great I think I need to try your reverse pepper corns, and a reverse sear My own diane is probably nothing like Mr Ramsay's, heavy on the green corns and mushroom, some fine sliced and pre-crisped bacon crumbled in, generous with the cream and cognac Now, just how did you run out of Worchestershire sauce ? Actually worse, how come you had HP allowed in your kitchen !?! Joking But W. sauce and Tabasco are never allowed to run out here and I really don't think I've touched a bottle of HP since I was sub-teen Cheers |
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Post by smokey on Nov 5, 2014 20:46:11 GMT 10
I'm in awe of Gordan, He's an ass and thinks he can sharpen a knife but the lad can cook. Re the W sauce ? Stuff up on my part but I do have male pantry eyes. It's probably in there and the lovely wasn't around to help me see it. Anyway, HP is just thickened W sauce. And what's a Pom like you mouthing off at HP? The bloody Queen stuck her seal on it?? I have just now stuck a little round dot sticker on my vehicle steering wheel with the words,, Buy W sauce. |
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Post by Southern Thunder on Nov 6, 2014 0:43:39 GMT 10
I utterly agree with you on Ramsey, yes, he's an ass and seems to relish in being an ass but he can most certainly cook and has the awards to prove it.
I've no Earthly idea what HP sauce is and so I have nothing to say there.
chris, I do keep all kinds of hot sauces on hand, including Tabasco. Among other things, I use it in homemade tacos.
I don't know if you have it over there but Texas Pete is another one I keep on hand.
smokey, I may eventually give your Diane recipe a go but thanks for the reminder. I used to make my version at least once a month but it's been so long since I made it that I'd actually forgotten about it.
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Post by chrisg on Nov 6, 2014 6:15:09 GMT 10
If you grew up in England you'd probably understand why some of us avoid HP, it's often the cure-all for bad cooking in the English kitchen and about the only thing that can make transport cafe food edible Ramsay is of the "celebrity chef" mold, I just don't find them as entertaining as they think they are in the main Dunno if I have Texas Pete or not, certainly have Franks and a few others. I have a preference for making my own sauces most of the time, travesties such as bottled bearnaise probably account for it. Cheers |
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Post by smokey on Nov 6, 2014 14:19:58 GMT 10
Totally disgusted in myself for not having W sauce, I decided to pull all the sauces out. I think I have a proplem.  Time for me to do a spring clean and a remake of the pantry. It's a cluttered mess. That will be a new topic with before and after pics |
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Post by Gus65 on Nov 6, 2014 14:37:51 GMT 10
The only problem appears to be a lack of pantry space.
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Post by smokey on Nov 6, 2014 14:59:56 GMT 10
Lack of shelving. I'm blest with a pantry as big as a small bedroom but it's space has not been fitted out to its full potential. Three opened bottles of sweet baby rays and a whole bunch of other double opend has clinched it. And then there is the spices  That's also a train smash, Then the condiments, |
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Post by chrisg on Nov 6, 2014 17:45:34 GMT 10
You are a braver man than me, I really would not want to see them all in one place at the same time I suppose in a way they are, we have this massive free-standing pantry that holds all the go-to stuff apart from spices, those are on four open wall-mounted racks with a bit of over-flow It's pretty damned easy to have them sort of breed in the pantry though, the breadth of choice on the supermarket shelves these days is incredible. I have this freaky memory for things so rarely run out of much plus we have this two-step process for binning empties so being I do all the shopping I get a memory jog on the way to the shops Cheers |
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Post by Southern Thunder on Nov 7, 2014 0:33:50 GMT 10
I have very limited storage space and so I'm bad to get things cluttered up and buy something, not realizing that I already had some of it.
I don't recognize most of that stuff but that is the yellow mustard I use and the Tabasco sauce I use.
I do largely like to make my own sauces but there's some store bought that isn't that bad if you're pressed for time.
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That's also a train smash, Then the condiments,