
silverside beef for roasting,1.2kg
london
Wednesday is the civilisation tv film, at the national gallery. But also there is a japanese film festival, sponsored by a japanese charity for old japanese people living in uk, also held at the same venue. In between, I went to have my haircut at the £5 barbers, in soho. When I arrived I saw 3people waiting, but two were not there for haircuts, but were waiting for their friend. And i got the boss, as well. there were 3 cutters. Afterwards, there was so much hair plastered by sweat to my forehead that he could not brush it off. So he gave me permission to go to the back room and wash it off. Which I was delighted for it got rid of all the bits of hair, which can be really uncomfortable, especially as I was going to attend the japanese festival talk and film afterwards.
The talk was about the influence of japanese prints on the western painters. And the film was about hokusai.
Today's film was free, but tomorrow and the next day of the festival, the films are mainstream films and costs £5 to see.
I have seen bits and pieces of hokusai's work before but never realise he had many styles and names, changing his style everytime he changed his name. though how they know it is him, and not an entirely different man... Afterall, all they have as evidence is many prints and art work by many different names. What make them link all these names to this chap called hokusai? Sounds like a way to make money from those other names, by linking it to and saying it is by hokusai, simply because the name hokusai is famous in the West. Maybe i should not be so cynical.haha.
Ah well, it does not matter really. The art is all very nice to look at.
Tonight I was delayed going to the supermarkets, and so arrived at 9.20pm. I got the last remaining chicken sausages at tescos. First time i see sausages made out of chicken. They were 50p, so i thought i shall buy them and bring them to David's near brighton when i visit him next week.
added 26.4.09 David and I had the chicken sausages, together with beef sausages, and I for one could not tell the diffference. They looked the same. the chicken sausages have lots of herbs in them, so the herbs masked any meat taste. The beef sausages does not taste of anything. I think generally even at 40p for 8sausages is not as good value as 500mg minced pork or beef which i can get reduced at my supermarket for 40p-60p. I wish there is an easy way for me to make my own, because it is nice to eat sausages. Even at 70% meat with the rest as fillers (mainly bread crumbs to soak up the fat) 500mg of mince can make a huge amount of sausages. I will keep a look out for a sausage making appliance.
Anyway, i was at the sainsbury afterwards, and saw the reduced section was empty of bargains, and thought i have missed out. I happen to go back to the counter later and saw lo and behold, a shop assistant coming towards me bringing a whole trolley load of reduced foods, and i saw a mince at the bottom. Suddenly a whole load of men came crowding round the trolley all clamouring away, one of them jokingly mimic grasping hands pretending to grab at the goods, and jovially saying, 'can get a heart attack from this.' I happen to be in front,and instead of waiting for the guy to take out the goods and put them on the counter, everyone was piling in and helping themselves, so i did, and got a mince beef 11.5% for 49p, and a 1.2kg beef roast silverside for £1.99. I was craving some beef and thought of making some curry beef out of it rather than roasting it. It takes ages to roast, uses up a lot of electricity, and after all that comes out very dry and tough. whereas boiling it in a curry is really very quick. Especially the way i do it, whcih is to dice it up, and bring it to the boil, and then switch it off and let it cook as it cools.
Amazing how easily it cooks and the meat is so tender whilst still being rather chewy, and full of flavour.
That is a tip to u people out there.
added. I had cooked the roast beef as a curry. They have put slabs of fat round the roast, and tied it up with string. it is supposed to provide the fat to roast. The meat itself is very lean and that may explain why the roast can sometimes comes out very dry. u need some fat in between,for meat to taste nice... what I call a marbling effect. I think stewing beef is ideal for it. no idea what part of the cow this silverside is from but it must be an expensive cut if they can charge £8.99 per kg.I would never buy it at the normal price of £11.62 though.
I think an ordinary english cook will think it rather sacrilegious of me to cut up a perfectly well tied roast. After all people pay that premium price just so they can roast it. if they had wanted to stew it, they could have bought cheaper cuts. But I can do this because i have got it at a cheap price.haha. I think there is another cut of beef, that has fat inbetween the meat rather than this one with suet added on the outside; that is better for roasting.Anyone knows what that beef is called?
Added. Guess what, i googled silverside beef ,and found this.It is really brisket. So that is what it is,haha. I have been saying there is no brisket of beef anymore, but now i see it is masquerading as silverside.I think this joint's normal price is very expensive for brisket. Just by calling it silverside, they can bung the price up, or is there different quality of brisket? These different names for the cuts of beef are all a mystery to me. If I have known it was brisket, i would have cooked it in a slow cooker. maybe i may still have to do it in a slow cooker as my method of cooking may not cook this.We shall see tomorrow.
Added 6am 16.4.09
:Woke early and tested the beef. It is tough still, so I tipped the whole thing into my slow cooker and it is now on. I shall leave it to cook for the whole day and see how long it takes to cook it. Hope it will be done in time for dinner tonight.