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Thread: Cooking?/Eating In?/Eating Out?

  1. #181
    PSU Member Scottishgaucho's Avatar
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    Enjoy Ally...been years since I've been to a curry house...15 or more.

    A lovely cool sunny day meant perfect BBQ weather. I cooked a Bife Americano for lunch which turned out perfect. Followed by a slice of the wife's still warm apple infused with rum tart.

  2. #182
    PSU Member allyby's Avatar
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    Quote Originally Posted by Scottishgaucho View Post
    Enjoy Ally...been years since I've been to a curry house...15 or more.

    A lovely cool sunny day meant perfect BBQ weather. I cooked a Bife Americano for lunch which turned out perfect. Followed by a slice of the wife's still warm apple infused with rum tart.
    Thanks Crawford, I must admit that apple tart sounds very tasty!!

  3. #183
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by allyby View Post
    Thanks Crawford, I must admit that apple tart sounds very tasty!!
    It was Ally especially with the dollop of cream. I'll only be having a sandwich for dinner tonight.....I'm stuffed!!

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    PSU Member allyby's Avatar
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    Sonia's just back from Asda, she got this Serrano Ham, this bugger's going to take some eating, 7 KG on the bone.

    Dunhill Tanshell shown to give it the scale of size.

    Any recipe ideas for me?

    DSCF5695.JPG

  5. #185
    Moderator Brooklin Bill's Avatar
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    Just hold it by the fibula and gnaw away.
    "The box with the least amount of matches makes the most noise." MWB

  6. #186
    PSU Owner dmcmtk's Avatar
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    Quote Originally Posted by allyby View Post
    Sonia's just back from Asda, she got this Serrano Ham, this bugger's going to take some eating, 7 KG on the bone.

    Dunhill Tanshell shown to give it the scale of size.

    Any recipe ideas for me?

    DSCF5695.JPG
    Serrano Ham is a cured ham, like Prosciutto. So, the best thing is if you have a slicer. Properly sliced, it should be very thin, almost transparent. Trim the outside (the brown part), and the fat as desired. The Fat is part of the flavor, so as with Prosciutto, I always leave some. In contrast to the picture on the box, these types of ham should be sliced from the end where the bowl of your pipe is, cutting across the grain of the meat fibers for the most tender slices. Some good bread, extra virgin olive oil, yum!

    https://en.wikipedia.org/wiki/Jam%c3%b3n_serrano

  7. #187
    PSU Owner dmcmtk's Avatar
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    So, the best thing is if you have a slicer.
    What's used in a professional kitchen for the task,

    hobart-hs6-1-13-manual-slicer-1-2-hp-removable-knife.jpg

    Of course, the are also reasonably priced home user slicers.

  8. #188
    PSU Member allyby's Avatar
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    Quote Originally Posted by dmcmtk View Post
    Serrano Ham is a cured ham, like Prosciutto. So, the best thing is if you have a slicer. Properly sliced, it should be very thin, almost transparent. Trim the outside (the brown part), and the fat as desired. The Fat is part of the flavor, so as with Prosciutto, I always leave some. In contrast to the picture on the box, these types of ham should be sliced from the end where the bowl of your pipe is, cutting across the grain of the meat fibers for the most tender slices. Some good bread, extra virgin olive oil, yum!

    https://en.wikipedia.org/wiki/Jam%c3%b3n_serrano
    Thanks Dave, since you posted this I watched a tutorial on youtube for slicing, I'm going to have to sharpen a couple of knifes now though.

    Saw another video when they rubbed garlic then rubbed tomatoes in to the bread, added olive oil then the ham, I think I'll try this, do you think truffle oil would be good for this, I've had an unopened bottle for about six months now????

    Last edited by allyby; 12-14-2017 at 15:31.

  9. #189
    PSU Owner dmcmtk's Avatar
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    Hmmm, so it's full "bone in". Chef Dave would de-bone the entire ham in order to cut across the grain of the meat for the most tender slices, but that's just me. This guy has obviously done it a few times...note the long, smooth cutting technique, and how the blade follows the bone keeping in constant contact with it.


  10. #190
    PSU Member Simon G's Avatar
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    Quote Originally Posted by allyby View Post
    S

    Any recipe ideas for me?

    DSCF5695.JPG
    None needed ally, as it is thinly cut as possible. The only thing I used to do with it when I lived in Spain was, slice up a watermelon & with the thin slices of ham, makes for a nice starter.
    St. Bruno simply satisfies!

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