test please delete

[hyperD]

everybody!

Right, going to cook farm bought sirloin steak, extra rare, sautéed potatoes with onions and garlic and rosemary, fried garlic button mushrooms and flat parsley followed by butter fried bananas in honey with some leftover home made coconut ice cream made with unpasteurised cream from Meadow Cottage farm.

Accompanied by a bottle of Le Château de Beaulieu 2006.

hyperD in "living the Michelin star" mode

[Diver]

everybody!

Right, going to cook farm bought sirloin steak, extra rare, sautéed potatoes with onions and garlic and rosemary, fried garlic button mushrooms and flat parsley followed by butter fried bananas in honey with some leftover home made coconut ice cream made with unpasteurised cream from Meadow Cottage farm.

Accompanied by a bottle of Le Château de Beaulieu 2006.

hyperD in "living the Michelin star" mode

Hmm! farm bought sirloin steak, may not be a good idea. A good steak should be matured.

A good steak should be aged. it's put in a tempature controlled room for anywhere between 16-25 days between at 34-36 degrees, where it will develop a hard crust on the outside.
On the inside it is breaking down all the fat and gristle to make the steak tender.
after the maturing period, you chop off the outer crust leaving the tender centre to cook.
Mmmmm!

Expensive to buy, but well worth it.

[BrilloPad]

Had a pee

Had more (and more) coffee

Had 400mg Ibuprofen (and more Ibuprofen)

Had Tramadol

Now don't care about workload

Back still hurts but don't care about that either

Aren't prescription drugs wonderful (and free in Wales )

I thought they were feee at your age!

[hyperD]

Hmm! farm bought sirloin steak, may not be a good idea. A good steak should be matured.

A good steak should be aged. it's put in a tempature controlled room for anywhere between 16-25 days between at 34-36 degrees, where it will develop a hard crust on the outside.
On the inside it is breaking down all the fat and gristle to make the steak tender.
after the maturing period, you chop off the outer crust leaving the tender centre to cook.
Mmmmm!

Expensive to buy, but well worth it.

Of course you are indeed correct Diver. Which is why I buy this beautiful marbled steak from this farm: 28 day matured finest sirloin, not your supermarket, straight to packing, tasteless, tough chewy-nonsense.

As vouched and sold by my local butcher. All praise be to Graham Turner!

[BrilloPad]

Does no-one drivel for the thousand anymore?

[BrilloPad]

Does no-one drivel for the thousand anymore?

clearly not.....

[BrilloPad]

clearly not.....

[eek]

Would have gone for it but just arrived back from a day in the lakes via teesdale on the way home.

Spent £500 on a leather jacket so can't really complain.

[FiveTimes]

evening

[FiveTimes]

mrs 5* is out for the evening kids are in bed and match of the day is on