What did you cook/eat today (March 2018)?

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As it's a holiday weekend, smoked salmon and scrambled eggs.

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After the bowl of soup yesterday, I thought I'd cook something a little more substantial.

Beef fillet with roast spuds, peas and balsamic salad (with English mustard of course).

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morning glory said:
The new sizzle plate! How did it work?
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It doesn't actually "work". I fry the steak in the wok (90 seconds each side) then transfer it to the sizzler plate for application of the blowlamp, then let it rest until I add the accompaniments. It hardly gets hot. Just for show really.
 
Yorky said:
It doesn't actually "work". I fry the steak in the wok (90 seconds each side) then transfer it to the sizzler plate for application of the blowlamp, then let it rest until I add the accompaniments. It hardly gets hot. Just for show really.
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:ohmy: Why doesn't it work? I've yet to try mine... I got as far as seasoning it.
 
morning glory said:
:ohmy: Why doesn't it work? I've yet to try mine... I got as far as seasoning it.
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My baking stone can be used on the hob. It's reversible, and one side is a griddle. It's supposed to be suitable for all types of hob, but I'm a bit hesitant about using it on my ceramic hob - it's rather heavy. Works wonders in the oven, however.
 
Good Friday was a weird day. I had my usual breakfast of muesli and yoghurt, and two boiled eggs with toast for lunch, and I did actually get round to making some hot cross buns. I never actually got any dinner, having spent a large part of the evening down the vet's with an injured greyhound (he decided to collide with a hardwood door at about 40 mph), so in the end all I had to eat was a plate of chips.
 
It's not that it doesn't "work" it's just the way I use it. Yes I could put it on the gas and fry the steak on it but my wife would have a fit (no way of adding the splash guard). Then I would need to carry the sizzler plate outside (a disaster waiting to happen) in order to inflict upon it the blowlamp (I cannot be trusted to use a blowlamp indoors). And by the time the steak had rested, the plate would have cooled anyway.

As I say, it's purely used for presentation.

I didn't know that you had bought one.
 
The first time that I saw one being used was in a foodcourt in Bangsar (a suburb of Kuala Lumpur). The prawns and vegetables were stir fried in an enormous wok and then transferred to the pre-heated plate to serve. Looked great but I cannot say it made any difference to the taste of the food.
 
Yorky said:
It's not that it doesn't "work" it's just the way I use it. Yes I could put it on the gas and fry the steak on it but my wife would have a fit (no way of adding the splash guard). Then I would need to carry the sizzler plate outside (a disaster waiting to happen) in order to inflict upon it the blowlamp (I cannot be trusted to use a blowlamp indoors). And by the time the steak had rested, the plate would have cooled anyway.

As I say, it's purely used for presentation.

I didn't know that you had bought one.
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I got one for Christmas from my daughter - its in the shape of a chilli.

Yours is a good presentation plate. Matt black with a minimal rim. :okay:

Re resting the steak I would have thought it would be ideal as it would keep it warm if you had cooked it on the sizzle plate.
 
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