Right, back again.
Had to take car for garage to look to see if a drive shaft is on the way out, have some vibe, feels like a drive shaft/spider joint thing.
Got the fish delivered, 3 kilo bags of frozen whitebait, yummy.
4 fresh dressed crabs, we have eaten 1 each all ready.
Have fitted the new Trellis section.
Glad you mum is home Mollie, still going to be busy for you though.
Went to the open night at the garden centre last night, wow, so busy, never seen so many people. massive car parks full, could hardly move inside either, had a look around, lots of cake stalls, i didn't bother with them, saw tons of sausages, didn't bother as O/H is so fussy.
Saw one of the fellers about some 2.5mm galv straining wire for my vines, going to change the bottom support wire and the next pair of restraining guide wires.
Need to buy a load of ratchet tensioners as it's not easy to tighten 2.5mm wire.
Emptybox.
To do my steak i get everything prepared first.
Peel and slice a medium onion, take 4 x 5cm mushrooms and quarter them.
If you are having chips put the fat on to heat, take the chips out of the freezer, or prepare by hand if using fresh.
Put frying pan and stove, add 2 tablespoons oil, add a tablespoon butter, heat to 160deg'C', put steak in frying pan, it should sizzle a lot if temperature is ok.
Fry for a few minutes, check colour by lifting side of steak, you want it browned, when browned turn over the steak and add the onions to the frying pan, spread out around the side, after another few minutes add the mushrooms.
Check the temperature of the chip oil, you want that to reach 160deg'C' put chips in now.
As soon as chips done put onto plate, add steak, stir onions and mushrooms in the pan, if needed add a little more butter, add to side of plate.
Garnish with vinegar, salt to taste and pepper/mustard as required.
You really should only buy either Fillet, Sirloin or Rib eye Steak, and shouldn't prepare it ahead of time, normally with the best meats you can leave it a little rare but depending on how thick cut it is determines how much it's cooked each side.
You should only really cook the first side at very high heat, then turn and cook the second side on very high heat, each side should be cooked only once but should be cooked to almost burnt.
Bon appetite.