Vic Wasteland Thread

[R-SPEC]

decent feed that should fill you up with some goodness

[dezz]

Had a few wedges left at the half hour mark, which you need to finish it under to complete the challenge so I just left em there. Might have another go at it someday

[xALmoN]

how much does it cost?!

i rkn if i starve myself the whole day i'll be able to..

Edited February 25, 2011 by xALmoN

[R-SPEC]

Whats this challenge you speak of? Provide details kthx

This Michelle Bridges chick is alright...

[Birds]

You have to cook it yourself?

and 300g is a snack...

Yeah but that's eye fillet for you. It looks bigger than most cuts I've seen atleast. And yeah you cook it yourself, I thought the idea was bullshit too at first, but all you're doing is cutting off little mouthfuls at a time and letting them cook on the stone...takes 1 minute to get them a texture of well done with the non-dried out flavour of medium. And the meal never goes cold because of it. Like I said, don't question, just do yourself a favour and try it...I don't let anyone cook my steak now

[KURAUN]

this time it wasnt speeding...this time it was a nice epa notice...hate that coppa...lucky kriss didn come for that midnight cruise....waiting to hear from others if anyone else got a notice...if its just me..then ill really get pissed off...man i shud hv dun a runner while i could....he sounded nice to let us off with a warning but NO!!! had to get me done...

shit lucky i left when i did, probably others will get it too

i checked out nick's evo 7

such a nice car

i reckon not as bad ass as a skyline gtr

but a much better all rounder car

Yeah gtr is just raw, evo is heaps more daily friendly

you should really get that 8 Paul

Had a few wedges left at the half hour mark, which you need to finish it under to complete the challenge so I just left em there. Might have another go at it someday

tuff

whats the place and this competition? also how much it cost?

[xALmoN]

eye fillet here is what people elsewhere call tenderloin right?

[KURAUN]

yeah same thing

[xALmoN]

oooh.. very tender.. i like.

[joeyjoejoejuniorshabadoo]

rib eye is where it's at...

bigger than eye fillet, has the fat to melt through if cooked properly, has more flavour than eye fillet, but is still tender enough. cooked on the bone for the win too...

at a quick estimation i've cooked at least 30,000 steaks in my life... of all types... at an average of 250g that's 7.5 tonnes of beef!

[xALmoN]

scotch fillet here is what we call ribeye back home..

what's ribeye here.

[KamikazeNinja34]

not scotch fillet...

[joeyjoejoejuniorshabadoo]

same same... ribeye is a scotch fillet that is still on the bone

[xALmoN]

usually when on the bone, the bloody piece of meat is bloody thick, how do you get it to cook all the way in? I like my steaks medium..

i always end up having inside too raw..

[joeyjoejoejuniorshabadoo]

using skill

1. let the meat reach room temp (like 30 mins out of the fridge

2. season and oil

3. place on griddle/chargril/pan/bbq/rocker cover... dont squash it with your tongs like people seem to like to

4. cook for a couple of miunutes then turn

5. cook again for a lil while until the meat just starts to firm to the touch (read: as soon as the consistency changes)

6. remove from heat and place on cake rack to rest.

7. rest for 5 mins, then turn over and rest for a further 5 mins

8. return meat to pan for no more than 30 seconds

9. serve

[dezz]

how much does it cost?!

i rkn if i starve myself the whole day i'll be able to..

$40 if you fail, $20 with a free t-shirt if you eat it all, including the sides, in under 30 minutes

Whats this challenge you speak of? Provide details kthx

This Michelle Bridges chick is alright...

see above, outback jacks. 1kg of rump, and I estimated it at about 4-500g of vegies, 3-500g of wedges...Originally I thought the sides would be the same as they are on the normal steak meals - chips, a bit of coleslaw and salad...I would've done that no worries. But 500g of vegies AND thick wedges slows you down quite a bit...Still, I didn't feel I was in form going into the challenge and still only just fell short, so on a good day I think I could do it..

Yeah but that's eye fillet for you. It looks bigger than most cuts I've seen atleast. And yeah you cook it yourself, I thought the idea was bullshit too at first, but all you're doing is cutting off little mouthfuls at a time and letting them cook on the stone...takes 1 minute to get them a texture of well done with the non-dried out flavour of medium. And the meal never goes cold because of it. Like I said, don't question, just do yourself a favour and try it...I don't let anyone cook my steak now

I'll add it to the list, bit of a journey but might be worth a look

As for cooking thick steaks, I'm no chef but they seal them in a pan then finish them off in an oven. At the Vlado's place I went to (renowned for being a PROPER steak place) if you ordered the eye fillet anything more than medium rare, they butterfly it out so it's thin and can be cooked like that...Shouldn't go anymore than medium rare on a good steak though

Side note: Mrs Parma's - I gave it 2 stars... Parma was nothing to write home about for a joint that claims to practice the 'art of parmology', and they gave us 1 bowl of chips and 1 bowl of salad between the 3 of us...Won't be re-visiting that one.

[paulr33]

don't cover it in foil when resting?

[joeyjoejoejuniorshabadoo]

As for cooking thick steaks, I'm no chef but they seal them in a pan then finish them off in an oven. At the Vlado's place I went to (renowned for being a PROPER steak place) if you ordered the eye fillet anything more than medium rare, they butterfly it out so it's thin and can be cooked like that...Shouldn't go anymore than medium rare on a good steak though

it's a preference as to where the steaks are finished.

i am a fan of sealing them to rare and then finishing them in a hot oven, however many places will use the chargrill all the way.

imho this tends to lead to a steak that is more caramalised on the outside, but less even in texture.

always remeber that the doneness of a steak should be reflective of the marbling of the individual piece of meat.

for example

an eye fillet is the only steak that should be eaten rare, however medium rare is just as good.

a good scotch/ribeye will be better enjoyed at medium as the fat has a chance to melt into the meat and will actually make it more tender than med rare

having said this a ribeye from the larger end of the ribcage will have less fat and will require less cooking, hence in a good restaurant it's always better to let the chef decide how the steak is cooked

[joeyjoejoejuniorshabadoo]

don't cover it in foil when resting?

i never do.

the point of resting is to lower the temperature so the protein strands in the meat relax hence making the flesh more tender.

the blood will also drain out. even a rare steak should not bleed on the plate

[dezz]

it's a preference as to where the steaks are finished.

i am a fan of sealing them to rare and then finishing them in a hot oven, however many places will use the chargrill all the way.

imho this tends to lead to a steak that is more caramalised on the outside, but less even in texture.

always remeber that the doneness of a steak should be reflective of the marbling of the individual piece of meat.

for example

an eye fillet is the only steak that should be eaten rare, however medium rare is just as good.

a good scotch/ribeye will be better enjoyed at medium as the fat has a chance to melt into the meat and will actually make it more tender than med rare

having said this a ribeye from the larger end of the ribcage will have less fat and will require less cooking, hence in a good restaurant it's always better to let the chef decide how the steak is cooked

I see... Personally don't think I could go any rarer than medium rare...The med. rare at Vlado's was right on the borderline of just being edible (for me), it's probably a true medium rare...Problem with most everyday places that aren't full on steak houses etc is they don't nail the doneness...If I'm at your average pub for a steak, I might even order rare because I know they're likely to overcook it. Can be a bit of a risk if they nail it rare, and it's too rare for me, but hasn't really gone wrong yet..

At a proper steak joint I'd ask for it med rare as they're more likely to know what they're doing