OOOSH YEAH
Striker
Where are you from?One of the lads eats his with tomato sauce. Mind, he is from peterlee, so that probably explains it.
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Where are you from?One of the lads eats his with tomato sauce. Mind, he is from peterlee, so that probably explains it.
Gammon indeed….Lucky sod. Who brewed up, you?
Weird.
No idea what you’re on about mateGammon indeed….
Haway. Wasn’t it only yesterday? Hasselback potatoes might jog the memory.No idea what you’re on about mate
Again I’m really not sure what you’re on about.Haway. Wasn’t it only yesterday? Hasselback potatoes might jog the memory.
Fair enough chief. Soz.Again I’m really not sure what you’re on about.
Not on the steak, but I tried some of this for the first time with some of their skin-on beef dripping chips yesterday. What a tomatoey surprise it was. Very nice pulpy texture and proper tomato taste to it.Should be served well done with a large helping of ALDI’s own brand ketchup and a sprinkle of chili flakes
How do you make that like. Is it literally just melted tallow?Beef dripping is my sauce of choice - not to drown the steak in it like, just on the side
Nah not really. Obviously make a sauce which doesn’t drown out the meat. Steak pies are great and obviously they’re in a sauce. Beef stroganoff etc.Steaks are the worst like. When I did eat meat it would be my last choice and would never put a sauce on it. Surely the reason for eating steak is the taste of the steak not hiding it in a sauce. It’s not an enjoyable eat
Class. Oh the memories….Steakandcheese.
Aye that’s right. Can’t be arsed with fillet though. Too lean for me.Depends on the steak. If I have a filet then I like it blue with no sauce, or occasionally a peppercorn. If I have sirloin then I usually have it rare with a peppercorn sauce.
Wagyu, always blue and no sauce.
Whatever floats your boatthoughts on this