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In a bio about a man visiting England back in the 1920's, he complained about not being able to find a nicely-seared steak. He said the British were more adept at "greying" a piece of meat.
What's he talking about? Is there a tradition of preparing a chop in your parts by some other way than pan-frying?
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" put the meat on a tray, which then slides under blue flame"
That's known as "broiling" in the USA.
It doesn't cause meat to look grey.
Actually it's not too much different than grilling...
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" I put a sheet of tin foil (which I throw out afterwards) inside the drippings pan so there is one less pan to wash. How lazy is that?"
I don't call that lazy, Octoberman.
I call it SMART!
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Perhaps boiling or roasting? Or maybe just cooking at a lower temperature so it's grey throughout rather than the searing that leaves it dark on the outside and rare on the inside?
I'm wondering if this might be it. British cooking had a stigma/stereotype attached to it of, I think, overboiling vegetables at the early part of the 20th century (see SABOTAGE with Oscar Homolka), so I wonder if this is what happened to meat, too.
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At the end of the seventeenth century [in England], beef, mutton, fowls, pigs, rabbits and pigeons "infallibly" turned up [in people's meals], the mutton underdone and the beef salted for some days before being boiled and then served up besieged "with five or six heaps of cabbage, salted, and swimming in butter." (Henri Misson del Valbourg)
Still true?
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Roast beef is a common sunday lunch but i cant remember the only time i ever ate salt beef. My local cafe does salt beef sandwiches.
Cabbage we had as a vegetable as a kid, but last time i ate that was at a carvery serving roast dinners.
Roast lamb is nice but again i only ever have it at carvery meals in restaurants.
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Cabbage we had as a vegetable as a kid, but last time i ate that was at a carvery serving roast dinners.
Roast lamb is nice but again i only ever have it at carvery meals in restaurants.
My dad does excellent lamb usually a leg or a shoulder ( with roasties, carrot n turnip, Yorksire puds). If we are feeling decadent, then breast of lamb. Possible the favourite/ best ways it's done. However it's is messy as heck.
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i cant remember the only time i ever ate salt beef.
It was in 1698. 
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I love all classic Sunday roast meats. I like a nice bit of fat which truly flavours the meat. Trouble is the wife does the shopping and favours either lamb or chicken. The latter if either a) our daughter is over, or b) if she doesn't see a piece cheap enough. I like both enough not to complain. But I do love belly pork .
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Belly pork , another of my dad specials.
Another - neck of lamb, plenty of bone and very messy but lovely
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Belly pork , another of my dad specials.
Is that like food sex?
Well, what he does with it is special. Not exactly sure what, as he sends me out of the kitchen and shuts the door.
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I love all classic Sunday roast meats. I like a nice bit of fat which truly flavours the meat. Trouble is the wife does the shopping and favours either lamb or chicken.
Have her fired. 
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