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Continue reading →: T-bone steakT-bone steak cooked sous vide, with broccolini and potato gems cooked in beef fat. Broccolini is a hybrid of conventional broccoli and Chinese kale, resulting in a similar appearance but with longer, thinner stalks and smaller, looser florets. Key differences include: Taste and Texture: Broccolini has a milder, sweeter flavour…
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Continue reading →: Yummy Lummy 2.0
I’ve revived Yummy Lummy. Last year, I put it into hibernation because the cost of self-hosting a blog wasn’t worth the money. I’ve now migrated the blog to WordPress.com, which is cheaper and easier to manage. I’m unsure how to continue writing on Random Yummy and Yummy Lummy. The advantage…
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Continue reading →: Lamb Fat Scrambled EggsI typically cook my scrambled eggs using only eggs, salt, and butter. I prefer to use butter for cooking and gently fold the eggs with a spatula or chopsticks as they cook. My goal is to achieve a slightly moist surface when I turn off the heat. While I wash…
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Continue reading →: New Year’s Eve 2024I considered getting a KFC 21-piece bucket 🍗, large mashed potato and gravy plus a large coleslaw, and a bottle of Coca-Cola for my last meal of the year. When I was younger, I could eat an entire KFC 21-piece bucket in one sitting, but I don’t think I could…
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Continue reading →: Christmas steakIt’s Christmas Day (2024). I’ve eaten lots of steaks this year. It seems fitting to enjoy another steak for Christmas. I chose a 1 kg bone-in ribeye steak. Although I usually prefer grass-fed meat, this particular steak is grain-fed. It’s going to be an indulgent Christmas lunch for me. Ingredients Equipment…
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Continue reading →: Beef CheekMy regular supermarket doesn’t stock beef cheeks, nor does the butcher I visit. I was in another supermarket chain during the week and saw a large beef cheek and purchased it. This particular beef cheek is allegedly from a Wagyu beast. Beef cheeks are a cut of beef taken from…
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Continue reading →: Chuck steakI normally cook chuck steak at a low temperature for a long time, e.g., eight to ten hours. The meat falls apart and is easy to pull. I wanted to try a shorter cooking time and see how much tougher the meat is and determine if it’s still palatable (at…
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Continue reading →: Rack of LambThe rack of lamb is a cut of lamb that consists of ribs still attached to the spine, usually including 8 ribs. It is often sold as a single rack (one side of the lamb) or a double rack (both sides of the lamb). Rack of Lamb in Other Countries…
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Continue reading →: Poached salmonThis piece of salmon cost me $AUD6.75. It was $AUD30/kg. I used beef broth to poach the salmon. Ingredients Equipment Instructions Photograph
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Continue reading →: Slowly cooked lamb forequarter chopsThis pack of lamb forequarter chops cost me $AUD20.77 at $AUD19/kg. There were six chops in the packet. I know people will often pan-fry lamb forequarter chops. I prefer to slowly cook them. I think using a slow cooker accentuates the flavour. Ingredients Equipment Instructions How will I use the…
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Continue reading →: Beef brisket (again)Since the last beef brisket, I’ve been eating beef mince (also known as ground beef) and thinly sliced scotch fillet steak (also known as ribeye steak). I am increasingly eating brisket meals. They are cheaper than beef short ribs and just as fatty. Beef short ribs can cost about $AUD25/kg,…
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Continue reading →: Freezer foragingI have been away, travelling for work, for a few days this week. I thought I would forage in the freezer for something to eat tonight. I cannot remember when I froze this piece of beef. It comes from a porterhouse piece that I bought from a local supermarket. It…
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Continue reading →: Bone-in ribeyeSupermarkets don’t always have bone-in ribeye steaks on the shelves in the meat display. When I see one I often think about buying one. More often than not, I pass over them because they are more expensive and don’t necessary taste that much better than a scotch fillet steak. The…
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Continue reading →: Brisket mealsI recently wrote about how I cooked a brisket in a slow cooker. Here are the meals I prepared with the leftover brisket. Most of the meals involved cutting the refrigerated meat into rough cubes and boiling the meat in the beef broth from the slow cooker. This is an…
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Continue reading →: Beef brisketBeef brisket is a cut of meat from the breast or lower chest of the cow. This cut is known for its flavour and is often cooked slowly to tenderise the meat. Brisket can also be made from lamb, veal, or even buffalo. Names of Beef Brisket in Other Countries…
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Continue reading →: Fatty bitsDo you like the fatty bits when you eat steak? I really like the fatty bits. Here are two scotch fillet steaks cooked in a stainless steel frypan. One was cooked with a little butter and the other with beef fat. Both steaks had a great tasting crust with good…
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Continue reading →: Pork rashersPork rashers, commonly sold in Australia, are thin slices of pork belly. They are known for their flavour and tender texture, making them a popular choice for various cooking methods.
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Continue reading →: Celebratory steakToday marks 17 years with my current employer. I celebrated with steak for lunch and tea. The lunch time steak was an $AUD8 scotch fillet steak which I cooked in a frypan, I flipped it every 30 seconds until it was ready. The tea time steak was a thinly sliced…
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Continue reading →: “Poached” chicken marylandThe other night I cooked two chicken maryland pieces in a water bath. You can check the details of how I cooked them in that post. I finished one piece on Sunday by searing it with a gas torch. Tonight, I “poached” the second piece which I’d kept in the…
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Australian Chicken Maryland
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Continue reading →: Australian Chicken MarylandIn Australia, Chicken Maryland refers to a cut of chicken that includes both the thigh and drumstick, with the skin on. This cut is popular for its juiciness and flavour. It is a versatile cut that can be used in various cooking methods, making it a favourite for many people.…
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Continue reading →: So much steakDear Reader, You will have noticed that I haven’t posted much lately. My eating plan doesn’t change much day-to-day, so posting seems redundant. I thought I’d share the myriad ways I’ve been enjoying steak. I cook most of the steak I buy at the supermarket in a frypan. I usually…
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Continue reading →: Beef back ribsI think the ribs I bought from my butcher were beef back ribs. I can’t remember the description on the label. There are different types of beef rib cuts. Description of Different Beef Rib Cuts Beef ribs are divided into several cuts, each with unique characteristics and names in different…
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Continue reading →: Chuck steakI bought two pieces of chuck steak for $AUD15/kilogram. Ingredients Equipment Instructions Verdict The meat was falling apart. It was tender and beefy. The gas torch searing at the end helped develop a crust for mouthfeel. Photographs
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Continue reading →: Rump steakThis was a nice lump of rump. I bought it from the supermarket. It was relatively economical at $AUD20/kg. I cooked it on the weekend and kept it in the refrigerator. I reheated the steak tonight and ate it. Ingredients Equipment Instructions Verdict The steak was deliciously beefy and tender.…
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Beef short ribs from Coles and Woolworths
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Continue reading →: Beef short ribs from Coles and WoolworthsI recently cooked a large portion of beef short ribs. One packet was from Coles, and the other was from Woolworths. There was no specific reason for this. I wanted a large portion to prepare enough meals for a few weeks. I am travelling soon and will be busy with…
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40-day dry-aged ribeye bone-in
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Continue reading →: 40-day dry-aged ribeye bone-inDrakes Supermarkets is a privately owned Australian independent retail chain based in South Australia. It was named after Roger Drake, who opened the first store in Mitcham, Adelaide, in 1974. Since then, Drakes has expanded to become one of Australia’s largest independent supermarket chains, running over 60 Queensland and South…
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Continue reading →: Friday steakI bought this steak from a Drakes Supermarket in Torrensville Plaza. I think it cost me about $AUD20. I dry-brined it overnight. I heated a carbon-steel frypan on high heat and added a little beef fat. I cooked the steak; flipping it every 30 seconds. I rested the steak in…
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Continue reading →: Sunday steakToday I had scotch fillet steak for lunch and then I had scotch fillet steak and an egg fried in butter for tea. What did you have to eat today? Sometimes I want something which isn’t savoury.
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Continue reading →: Pork rack (revised)I’ve added a new section at the bottom of this post on how I ate the leftover pork cutlets. Pork Rack, also known as a pork rib roast or centre-cut pork loin, comes from the rib area of the pig’s loin. It’s a long cut of meat with a bit…
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Continue reading →: Saturday short rib, steak, and eggsToday I chose beef and egg for both lunch and dinner. For me, oozy egg yolk and melted butter make for a perfect sauce for beef. Lunch Lunch was leftover beef short rib meat which had been cubed and heated in some gelatinous cooking liquor. It was improved with the…
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Continue reading →: Beef short ribGood evening reader. Last night, I ate steak hoping for victory. We lost. Tonight I enjoyed comfort food while wallowing in defeat. Ingredients Equipment Instructions Photographs Lunch Lunch was a tin of corned beef. It was delicious. Leftover meals
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Continue reading →: Footy food — scotch fillet steakTonight is game three in this year’s Rugby League State of Origin series. It’s the decider after Queensland won the first game and New South Wales won the second game. The game is being played at Lang Park. I’m hoping for a Queensland XXXX Maroons victory. To prepare for watching…
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Continue reading →: Pork spareribsPork spareribs are a cut of meat from the lower part of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. They are slightly meatier than the belly but still rich. The ribs are covered with a layer of meat and fat.…
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Continue reading →: T-bone steakThe T-bone steak is a premium cut of beef that comes from the front section of the short loin on a steer’s middle back. It has a strip of the top loin and a chunk of tenderloin. A T-shaped bone from the lumbar spine separates these two pieces. The T-bone…
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Continue reading →: Lamb rackA lamb rack is a cut of meat from the rib section of a lamb, located between the shoulder and loin. Each rack can consist of 6, 7, or 8 ribs, depending on how it has been cut. It’s known for its tenderness and flavour. In other countries, it’s also…
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Continue reading →: Thick steakTonight I cooked a thick scotch fillet steak. This is the last piece from the larger portion I bought from the butcher. I prepared it with 48 hours uncovered on a rack in the refrigerator. I cooked it with the aid of a meat thermometer. I had it in the…
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Continue reading →: Lamb shoulderThe lamb shoulder is a large cut of meat found around the animal’s forequarter and front leg area. It’s a primal fore saddle cut from the upper foreleg and shoulder area. Due to its substantial marbling and bone, lamb shoulder is delicious and versatile, offering a range of culinary possibilities.…
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Reverse sear or sous vide beef?
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Continue reading →: Reverse sear or sous vide beef?Reverse searing is a cooking technique that involves two main steps: slow roasting followed by high-heat searing. The reverse searing technique is particularly suitable for thicker cuts of beef such as scotch fillet (also known as ribeye), sirloin, T-bone, and filet mignon. These cuts have enough fat and are thick…
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Continue reading →: Porterhouse steakPorterhouse Steak Description: Porterhouse steak is a premium cut of beef that is known for its flavour and tenderness [1]. This steak is cut from the rear end of the short loin and includes a portion of the tenderloin and the top loin, making it a combination of two highly…
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Continue reading →: Lamb chopsNormally, I buy a tray of six lamb loin chops from the supermarket. The meat quality can be a bit hit and miss. There have been instances of fantastic flavour and then there have been some bland chops. These chops were purchased from a butcher. The cost was only an…
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Continue reading →: Beef shank and ribsToday, my slow cooker is hosting crosscut veal shank (used to make Osso Bucco) and beef short ribs. I bought the beef shank from a butcher and the ribs from a supermarket. Osso Bucco is an Italian dish from the Lombardy region [10]. The name “Osso Bucco” translates to “bone…
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Continue reading →: Raspberries and creamIt’s been a long time since I’ve eaten any fruit. The raspberries looked nice. I bought some double cream without any thickening agents including gelatine. I mixed the double cream with some pure pouring cream.
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Continue reading →: Scotch fillet steakIt’s Saturday night and it’s a good enough reason to eat a steak. This slice was about 4 cm thick. As I was handling it, it felt tough. I thought the best way to cook it would be slowly in a water bath. I cooked it for 3 hours at 57 °C.…
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Continue reading →: Tinned corned beefI’ve been eating tinned corned beef since the early 1970s. On some Saturday afternoons, Dad would sauté onions and curry powder and then stir in a tin of corned beef. At high school I swam competitively and each morning after training I had a cheese and tinned corned beef toasted…
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Continue reading →: Lamb chopsI’m now in a routine with lamb chops two nights a week. My local supermarket sells trays of lamb chops with six chops per tray. I unwrap them and refrigerate them uncovered overnight before cooking them. I had been cooking them in an air fryer at 120 °C for 25 minutes,…
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Continue reading →: Footy food for game 2Tonight is game 2 in this year’s State of Origin series. The Queensland Maroons defeated the NSW Blues in game 1. That night I enjoyed lamb chops. Tonight I’m having steak. I’m hoping for another Queensland victory. Footy food is important. For lunch I had leftover pulled ham hock and…
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Continue reading →: Scotch fillet steak and eggI bought a 0.96 kg piece of scotch fillet at $19.90/kg. For scotch fillet steak, that’s not excessive. If you’re not from Australia, scotch fillet is what North Americans call ribeye. I cut the meat into four portions and I plan to eat them over four meals. I almost always prepare…
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Continue reading →: Leftover pork productsYesterday I used a slow cooker to cook a ham hock and a portion of speck. Tonight I took a bit of the leftover pork and made the same sinner as last night’s meal. This ham hock and speck will give me a total of five meals. When you look…
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Continue reading →: Cured pork productsI bought a ham hock from my local Drakes supermarket and some speck from Woolworths. I cooked the pork products in my slow cooker for eight hours. The hock meat was easily pulled from the bone. The speck was falling apart. I pulled the meat with two forks. To complete…
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Continue reading →: Scotch fillet steakI bought a one-kilogram piece of scotch fillet steak from my local Drakes supermarket. I cut it into slices three centimetres thick. Tonight, I had an off-cut and one full slice. I dry-brined the meat overnight and then pan-friend the meat.
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Continue reading →: Fluffy omeletteEvery morning, I have eggs. Most mornings it will be two eggs. Sometimes, if I know lunch will be delayed, I’ll have three eggs. Sometimes I add a dash of pure pouring cream. What do I mean by pure pouring cream? It’s cream without any thickening agents added. Many days…
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Continue reading →: Rump steakI bought a packet of rump steak last weekend. It was very cheap. There were two pieces. The meat had no discernible marbling. The fat cap was reasonable looking. I cooked the first steak in a frypan, flipping it every 30 seconds and then resting the meat for 5 minutes.…
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Continue reading →: Minced beefOne of my favourite meals for lunch when working from home is beef mince. At about $AUD11/kilogram, it’s relatively economical. I realise I speak from a privileged position; I have a job and can afford to buy meat. I know many people in society cannot afford to buy any meat.…
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Continue reading →: La Bella — Big breakfastIt’s my last morning in Sydney for this conference. I went with the “big breakfast”. It was okay.
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Continue reading →: TWO 88 — Lamb loin chopsLast night, the conference meetings didn’t finish until after 6.30. When I got to the hotel after walking from the convention centre, I felt tired. I dropped off my things and went to the restaurant. The menu’s lamb chops were calling. I ate the lamb. It was okay.
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Continue reading →: Eggs Benedict at La BellaI’m currently staying in a hotel in Sydney. The hotel restaurant, La Bella, does breakfast. I asked for the eggs benedict with bacon. The yolk was soft but not runny. The white was a little too unset. I did not eat the muffin nor the spinach leaves.
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Continue reading →: TWO 88 — Sirloin steakI’m in Sydney for a conference. I went to the hotel restaurant and asked for a steak. The steak was okay. It was more rare than medium rare. The steak knife was okay. I think a sharper knife would have helped me enjoy the steak more.
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Continue reading →: Lamb forequarter chopsTonight I had two lamb forequarter chops. Ingredients Equipment Instructions
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Continue reading →: Wagyu scotch fillet steakI bought this wagyu scotch fillet steak from Baa Moo Oink on Friday. Ingredients Equipment Instructions Photographs
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Continue reading →: Bone-in ribeyeYesterday I went to Baa Moo Oink and bought a couple of steaks. One was this bone-in ribeye. Ingredients Equipment Instructions Photographs
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Continue reading →: Scotch fillet steakTonight, I cooked a scotch fillet steak I bought from Woolworths yesterday. When I got it home, I unwrapped it and put it on a rack and into the refrigerator to dry the surface. Ingredients Equipment Instructions Photographs
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Continue reading →: Beef short ribs — footy foodHappy Queensland Day. Queensland is 165 years old today and tonight Queensland plays NSW in the women’s state of origin series. I’ll be screaming at the TV and the fat from these beef short ribs will lubricate my throat. Last night the Mighty XXXX Maroons defeated the NSW Blues 38:10.…
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Continue reading →: Lamb chops — Footy foodQueensland and New South Wales will play game one of this year’s State of Origin series tonight. I ate lamb chops to get me ready to watch the game. I hope Billy’s Boys, known as the Mighty XXXX Maroons, defeat the NSW Blues. Lamb loin chops are like the “T-bone…
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Continue reading →: Beef chuck steakChuck steak is a beef cut and part of the sub-prime cut known as the chuck. The typical chuck steak is rectangular, about 2.5 cm thick and has parts of the shoulder bones. Cooking and Eating Characteristics: Chuck steak has a rich, delicious flavour, making it a classic dish for…
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Continue reading →: Australian Wagyu Scotch Fillet SteakTonight’s Australian Wagyu Scotch Fillet Steak, sold at Drakes Supermarket in Adelaide, has a marbling score of 6 and is a premium cut of beef known for its rich flavour and tenderness [5]. The marbling score, assigned based on the amount of intramuscular fat present in the beef, is the…
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Continue reading →: Eggs and porkBreakfast for dinner! Ingredients Equipment Instructions Photographs Disclaimer
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Continue reading →: Lamb Shanks and Lamb Forequarter ChopsLamb forequarter chops In Australia, lamb forequarter chops are a popular cut of meat. They come from the side of the sheep, including parts of the neck, shank, and shoulder rack. This cut is economical and is known for its robust flavour and succulent texture. When it comes to cooking,…
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Continue reading →: Beef minceCommercial beef mince sold in Australian supermarkets is a versatile and economical choice for many households. It’s made from various cuts of beef, including chuck, blade, brisket, topside, and round steak. The process of making beef mince exposes more surface area to bacteria than bigger, single cuts, so it’s important…
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Continue reading →: Beef short ribThe beef short rib is a popular cut of beef. It’s taken from the forequarter of the cow after the brisket is removed. This cut is made up of the rib bone and layers of rib meat and fat. Short ribs come from the plate and flank area of the…
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Continue reading →: Scotch filletIn Australia, the term “Scotch Fillet” is used to refer to a boneless rib eye steak. This cut of beef is popular in Australia due to its juicy tenderness and rich, meaty flavour. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans…
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Continue reading →: PorterhouseIn Australia, the term “porterhouse steak” is commonly used to refer to a boneless sirloin steak. This cut of beef is lean, tender, rich in flavour, and juicy. It comes from an area of the animal where the muscles do less work, making the sirloin full of flavour and well-suited…
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I’m Gary
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