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Message: <blockquote data-quote="blue jammer" data-source="post: 213776" data-attributes="member: 1606">I beg to differ, Madam...I would cook the steak slowly on a very low heat, turning often, so as not to 'seal' it first, the slower you cook it, the nicer it tastes I weckon.One of my housemates recently brought home one of these 'matured' steaks, the Jamie Oliver range, where the steak is a couple of months old or something, and he read out the instructions to me.. "cook for 5 minutes turning over once and serve blah blah blah", it's not right, it looked awful, he stuck a fork into it in the pan and it oozed blood <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite15" alt=":cry:" title="Crying    :cry:" loading="lazy" data-shortname=":cry:" /> When I saw the packet in the bin later, I laughed and imagined a mature cow, in a field, wandering about the place and having it's own vision of being cooked and eaten. Then I had to go and lay down, as it'd been a hard day.And, anyway, another thread successfully derailed!blue jammer derailing threads since 2001 woo woo</blockquote>

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