Awesome Dudes Awesome Chilli Steak and Crunchy Salad
January 1st 2010 06:06
Alright new years day, I was going to put this hangover breakfast on but the computer wont let me upload the pic so I found this Chilli Steak thing I did a while back so this will have to suffice.
So what you need is this-
Steak I used about a 250gm scotch
Olive oil
chilli powder
Salt and pepper
Salad
Fresh beans
tomatoes
cucumber
onion
carrots
What you do-
Well its pretty fuckin' obvious... dose the steak up with the olive oil, chilli powder and salt and pepper and cook it the way you like it.
Cut up the vegetables into bite size chunks (I normally scrape the watery seed part out of the cucumber then fling it at the old ladies that walk past my house). Throw in a bowl salt and pepper and olive oil, toss it round and put it on the fucking plate, followed by the steak that's been resting for 5 mins.
Serve
So there you have it
now fuck off
Nomad
So what you need is this-
Steak I used about a 250gm scotch
Olive oil
chilli powder
Salt and pepper
Salad
Fresh beans
tomatoes
cucumber
onion
carrots
What you do-
Well its pretty fuckin' obvious... dose the steak up with the olive oil, chilli powder and salt and pepper and cook it the way you like it.
Cut up the vegetables into bite size chunks (I normally scrape the watery seed part out of the cucumber then fling it at the old ladies that walk past my house). Throw in a bowl salt and pepper and olive oil, toss it round and put it on the fucking plate, followed by the steak that's been resting for 5 mins.
Serve
Chilli Steak and Crunchy Salad
So there you have it
now fuck off
Nomad
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Comment by beilzabob
PICKLED EGGS
'When eggs are plentiful , farmers' wives take four or six dozen
newly laid , and boil them hard ; then taking off the shells , they place them in earthenware jars and pour upon them scalding vinegar well seasoned with pepper , allspice , ginger and garlic. 'The eggs are fit to use after a month.' This is a recipe dated Circa 1700 from Dorothy Hartley's "Food in England".
Use 5 large crushed garlic cloves , a grated piece of root ginger and a teaspoon each of
allspice , cinnamon and crushed coriander. Use a good tablespoon of sea salt with 2 pints of
wine vinegar or cider vinegar , and cook the spices well in a little vinegar before adding the rest of it. The result is a far cry from pub pickled eggs. Sliced in half , with a good
mayonnaise , they are a new experience. They are also useful in Chinese dishes.
Comment by Nomad
Awesome Food