Feed Me Fast - The Filling Station (Mead Vice)

Cooking the Perfect Steak Cooking the perfect steak is a question that is often asked and invariably receives a different answer from each chef that is asked. The answer is that it depends on the meat, equipment available, the technique used, and the skills of the chef.   I think it's suffice to say that most of you will be at home, using a pan or barbeque. So I won't go into chargrills, silex grills or mirror grills. The pan must be hot, so a heavy skillet style pan is preferred rather than a thin cheap fry pan from the supermarket. The reason is simple, a heavy pan will take longer to heat, which means it takes longer to cool, thus giving a sustainable heat. If cooking on a BBQ, hot coals in the middle, to seal the meat and cooler coals at the edge for finishing. Add the oil to the hot pan and wait until the smoke begins to rise.   The steak must be allowed to breathe. Don't cook a steak straight from the fridge, allow

Sauces Cooking is an enjoyable pastime for some, and a passion for others. A lot of people cook just to eat, usually because they don't have the interest, or skills, or just don't have an adequate kitchen. It is usually a revelation when people find out how easy it can be to create your favourite restaurant dishes at home. Most meals that are served in restaurant's and gastro pubs are basically peasant food, simple to make from readily available ingredients. For example, goulash, stroganoff, fish n chips, bangers n mash, steak n ale pie, shepherds pie, mousaka and ratatouille. Even the humble ploughmans lunch is bought rather than made, raking in a huge profit for the retailer. One of the simple ways of making a simple dish into something different is to try different sauces. The best example for this is, of course, pasta. You decide to make a pasta dish and you make a pasta sauce, its usually tomato based, because it's easiest to ma