Disgusting woman that Kemi Badenoch slagging off sandwiches. You cannot beat a good sandwich. She should join Ed for a bacon butty, that would change her mind.
If she thinks sarnies are crap that's up to her. I think they're ok. Nowt to get knickers twisted abart. If it came down to votes ( which would be stupid) she'd lose votes.
It's quite strange because on the way back from the Hospital last night me and my sister went to Aldi. She was saying how she loves eating pasta, potatoes and eating fresh. I told her that all those carbs are no good for you if you aren't very active. Sat behind a desk most days I eat very little pasta or potatoes. She said, "you need carbs as part of your balanced diet" and the ham and breadcakes I'd just bought were worse for me. She'd rather not eat sandwiches where as I would. Small world.
It wouldn't be so bad, but the story came from an interview in the Spectator. Supposedly the opposite of tabloid journalism. She also insists that steak is a perfectly acceptable lunch for everyone...
Can you tenderise steak more by sealing it and cooking it in foil. Every steak I've had has been a bit rubbery. Not one of my favourite meals to be honest but I'm probably cooking it too long.
I have had some reasonably good steaks here, but it isn't my favourite food. Went to Japan in the summer and tried Wagyu and it was a game changer. They bring you out a hotplate, some slices of meat and some fat and you cook it yourself. It was far, far nicer than anything I've had here. Melt in your mouth good.
That's the way to make steak worse. All you need is a pan (steel or cast iron, not non-stick) as hot as you can get it, season the meat well, 2 minutes each side for reasonably rare and then let it rest on a plate for a few minutes with tin foil over the top. If you like it more done then stick a bit of butter on it and put it in the oven for a few minutes or ideally cook it a bit on a low temperature before you sear it. It's the really hot sear that gives it the real flavour due to the maillard reaction. If you cook it for too long on a lower temp you end up with a flavourless chewy grey slab.
What Mansfield said. Get a good sear on it (if you can use smoked sea salt all the better), cook it to your liking, let it rest, I'd say 10 minutes ideally. The meat relaxes its fibres after you've stopped cooking. I also found the longer you rest it, the more palatable it is if you cook it on the rarer side. If you cremate it, resting it won't save you!
