OV9

Good luck getting masonry or any type of cement - wickes have it in stock but say it’s not essential so won’t sell it to you but the fucknuggets have a patio laying guide on the front page of their site...

Ascender wrote: Thu Apr 16, 2020 9:18 pm I think it might be the next project to do while working from home, but not sure if I’ll be able to get the supplies. Will hit Google....

Try a small local building supplies, we have a few that are doing local delivery or phone and collect.

Screwfix/B&Q are doing it nationally for bits as well.

Ascender wrote: Thu Apr 16, 2020 9:18 pm I think it might be the next project to do while working from home, but not sure if I’ll be able to get the supplies. Will hit Google....

http://www.bbq-brethren.com/forum/showt ... p?t=108239 - life goals...

unzippy wrote: Fri Apr 17, 2020 3:16 am

Ascender wrote: Thu Apr 16, 2020 9:18 pm I think it might be the next project to do while working from home, but not sure if I’ll be able to get the supplies. Will hit Google....

http://www.bbq-brethren.com/forum/showt ... p?t=108239 - life goals...

Holy shit!

A friend of mine had cement delivered by B&Q on a truck last week, so it is available if you ask around.

Well I made the burgers and they were pretty tasty, followed Beanys advice of using the air fryer, a bit lacking in taste but I think maybe more salt was required. I had to use supermarket steak mince but the teenager is very keen to have them again so I'll get butchers mince next week.

The air fryer works well on things you can wang in on max temp (yeah, it works pretty well on supermarket steaks), the main bonus is that there's just less pissing about.

I had two sirloin steaks in it last night with a decent dash of salt, and they were fucking lush, but these things are subjective, to be fair.

I've not tired steaks in it, I'm not sure I'd know how long to cook them for.

The steaks I had last night were about 3/4 inch thick each, 5 mins a side at 200deg did a nice job - but you really do need to rest 'em.

Just get some cheap-ish steaks from a supermarket and test 'em out.

I’m surprised they didn’t come out dry and like a chew toy.

Mito Man wrote: Fri Apr 17, 2020 11:07 pm I’m surprised they didn’t come out dry and like a chew toy.

Why would they?

Mito Man wrote: Fri Apr 17, 2020 11:07 pm I’m surprised they didn’t come out dry and like a chew toy.

In all seriosness, LOL no. It's closer to deep frying than pan frying.

Zonda_ wrote: Fri Apr 17, 2020 11:23 pm

Mito Man wrote: Fri Apr 17, 2020 11:07 pm I’m surprised they didn’t come out dry and like a chew toy.

Why would they?

It’s like chucking steak in a mini convection oven, I’ve never tried it but doesn’t sound like it’ll come out good.

I don't see how it's less pissing around than just frying in a pan

Swervin_Mervin wrote: Sat Apr 18, 2020 11:33 am I don't see how it's less pissing around than just frying in a pan

Because you can just walk away and let it do it's thing without fear or burning it of something catching fire.

If you're leaving a steak or burger long enough for it to catch fire then you might want to step away from the kitchen full stop

I know it's been said before, but I'm going to be such a fat bastard when this is all over!

I have just discovered Tariflette - potatoes, onions and bacon, layered with reblechon cheese, and baked in white wine demi and double cream. With steak. And an A1 butter sauce. I put some salad on the table as a gesture.

Swervin_Mervin wrote: Sat Apr 18, 2020 12:00 pm If you're leaving a steak or burger long enough for it to catch fire then you might want to step away from the kitchen full stop

But Beany has to eat!

Nefarious wrote: Sat Apr 18, 2020 12:22 pm

I have just discovered Tariflette - potatoes, onions and bacon, layered with reblechon cheese, and baked in double cream.

Bloody awesome!!!

That does sound lush...

I cooked Filet Steaks last night. Old Skool way... 3 minutes in a searing hot pan, then butter, herbs and garlic, whack in the oven for 2 more minutes and job jobbed...

It was lovely