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Fillet steak sous vide (9 of 10)

A properly cooked fillet steak is a joy to enjoy. Cooking a fillet (tenderloin) is not difficult either. Simply sear it on either side and throw the pan into a hot oven for a few minutes and the job is practically done. You can complicate the process and clog your arteries by finishing it (and yourself too) with butter. I have never seen the need to do this. A good fillet is a good fillet. Right? 

A deal better than my presentation. Sous vide Pork Fillet

A deal better than my presentation. Sous vide Pork Fillet

Regular readers will know that I do a bit of cycling. The day that I post this, I will be taking part in the 2015 Paris2Nice Cycle to raise funds for an Irish national suicide charity. It involves 75 cyclists from Ireland riding over 700 kilometres, with a number of us taking on the dreaded Mont Ventoux as part of the exercise. This is the 5th year of Paris2Nice and, to date, the endeavours have raised well over two million euro for a number of worthy causes.

Pork Knuckle (4 of 4)I ask the question, not because I am a racist. But, instead, in a pathetic attempt to get your attention (and your vote) for my candidature in the Blog Awards Ireland 2015.  A few weeks ago, I begged you to vote for my entry in the Cono Sur Blogger competition. Many of you tried and failed (It is restricted to Irish based voters). I have forgiven you foreigners for your inadequacy and realise that there is a wider question to be answered. Should you be allowed to vote in Irish elections at all? 

Rib steak How many of them have you read? The recipe for the ‘perfect steak’. Every (male) idiot who ever owned a barbecue believes that he holds some mystical secret that makes his steak better than every other. They (you, if the cap fits) are almost all wrong. I have seen grown men squeezing the base of their thumbs and then poking their flaming steaks in an effort to prove perfect doneness. Most don’t know what they are doing. If I try that approach, I mess up the arthritis in my talon-like hands. I can prove nothing except that I can inflict some pain on myself. Blokes with fat hands only demonstrate that the steak is as thick as themselves. 

Coffee and orange beef cheeks (7 of 7)One of the great deciders in life is how we deal with anticipation. I often feel that the joy of expectation can, in itself, be a greater pleasure than a desire satisfied. So too, can the dread of a potential negative outcome be far worse than the eventual reality. Keeping a balance between these two extremes can also be difficult. I tend to lean on the side of the optimists. That way, I get the pleasure of anticipation and, when things turn out well, the additional pleasure of having things go my way. 

Lamb Shoulder Casserole (7 of 7)I was recently cycling through the Wicklow countryside with a couple of friends. As happens, conversations get started on the flat, dropped on the ascent, ignored in the excitement of a downhill and restarted when we all have our breath back. Often, we get strung out (not in a doping sort of way, we aren’t that type of cyclists). Conversations, started between three, can carry on for a time between two as the laggard joins up with the group. This can lead to some confusion as two will complete a conversation started by three. The third will join back up with the group and carry on from where things had been left off. 

Spanish rabbit and bean stew (12 of 13)Most of the time, I don’t really care if you try what I prepare or not. Would be unreasonable of me to think that the majority of my readers are actually reading with some purpose? Yes, it probably would. Though, there are a small cohort who do try my stuff occasionally and most of the time they enjoy it. However, this one is different. It’s very easy. It’s very healthy. And, last but not least, it is incredibly tasty. You just have to try it. 

Beef Brisket Sous Vide My cycling buddy James Lawlor, of the Rathmines butchery of the same name, was wondering if I could come up with any half interesting recipes for brisket (We tend to talk of little else except food when we are out in the mountains). It tends to be a tough enough cut so, it tends to be inexpensive. The dual attraction of tough beef and low price made it an ideal candidate for an experiment in the sous vide bath. 

Ancho honey ribs I’m a considerate sort of person. If I’m having a vegetarian over for dinner, I will restrict the number of animals that we slaughter and serve. If there are a group of ‘lads’ I will throw lots of chilli heat into everything and serve gallons of beer, by the neck, so we can behave like teenagers and pretend that our middle-aged stomachs are not in turmoil. If my beloved Mum is coming to our regular Sunday dinner, I tend to respect her desire for moderate heat in everything. Like I say, I’m a considerate kind of guy. I employed such deference last weekend when preparing Ancho Chilli and Honey Pork Ribs. But, it seems, I can’t get everything right.

Spring Lamb ShoulderWe are social animals. Some more social than others. Some more animal. Communication between us can be very complicated. We misunderstand each other and often end up not talking. We take offence. We get petulant and complicate our relationships through our always-on communication that for the best part really does not communicate at all. Look at the things we use to keep our friends close – text, Viber, Snapchat, email, Facebook, Twitter, Instagram and, for some of us, LinkedIn. Despite all the ‘communication’ many of us have never felt more alone, more isolated and out of touch. Not me though. I KNOW how to stay in touch. All I have to do is prepare some very simple Spring Lamb Shoulder and they will arrive at the table, ready to talk. Ready to share stories. Ready to really communicate. 

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