Dublin... Is a fucking shithole

[Corks finest]

It is a tale of two cities up there. You have the leafy suburbs of Malahide and Mount Merrion, where people are rich beyond belief. Way more pronounced than our own posh areas such as Blackrock or Carrigaline.

But then you have the city centre which is just a lost cause. Talbot Street is like something from a horror film. And there's no hope for most of these people, they're going to be stuck in that rut forever.

I’m in a shithole part of Carrigaline
Travellers ( not the job to job kind)
Over the wall
Pjs at midday ppl
Thankfully I’ve a hope of getting out of this kip within 12 months
Back to the safe , quiet, well behaved s side

 

[knockfiarna]

It is a tale of two cities up there. You have the leafy suburbs of Malahide and Mount Merrion, where people are rich beyond belief. Way more pronounced than our own posh areas such as Blackrock or Carrigaline.

But then you have the city centre which is just a lost cause. Talbot Street is like something from a horror film. And there's no hope for most of these people, they're going to be stuck in that rut forever.

A good read
Poor by katriona o sullivan on the struggles of growing up on the wrong side of the tracks in a way, thought provoking read

 

[Lee Bushwacker]

You've described my buns. You're welcome

You're good at baking then Stuffy?

 

[Great-Bit-O-Stuff]

You're good at baking then Stuffy?

You tart!!

 

[Bennyton]

I could never ever get a steak right on the pan
Anyways I hate cooking for myself but obviously do,
But got a savage bit of beef after a funeral last month
Silver key

Get a stainless steel pan, none of the non stick shite, or cast iron, which just tastes like iron.

Use some oil and butter, cook it at a high heat, flip her at 30 second a side for about 5 minutes, add the butter after 3 minutes, lob in a hammered clove of garlic and a sprig of fresh rosemary spoon the foaming butter over the steak, and keep flipping it.

Take the steak off the heat, leave it sit for 10 minutes.

It should relax now, soaking up the butter and the juices should spread evenly.

when you cut, if it's too rare, just flash the fucker for a second on the heat again, cooking it in the hot garlic butter.

Tis very hard to fuck a steak with that method.

 

[Handy Run]

Get a stainless steel pan, none of the non stick shite, or cast iron, which just tastes like iron.

Use some oil and butter, cook it at a high heat, flip her at 30 second a side for about 5 minutes, add the butter after 3 minutes, lob in a hammered clove of garlic and a sprig of fresh rosemary spoon the foaming butter over the steak, and keep flipping it.

Take the steak off the heat, leave it sit for 10 minutes.

It should relax now, soaking up the butter and the juices should spread evenly.

when you cut, if it's too rare, just flash the fucker for a second on the heat again, cooking it in the hot garlic butter.

Tis very hard to fuck a steak with that method.

Do not get a cast iron unless you know how to maintain it. Go for a good stainless pan instead. They're low maintenance and indestructible. With a bit of practice you can get a stainless pan to be non stick enough that you can fry an egg in it with very little oil and no sticking thanks to the leidenfrost effect:

Benny's advice is otherwise is spot on* and here it is in video form:

Lastly, the best thing about stainless steel pans is pan sauce / fond (where you do want some sticking)

*He forgot to tell you to take the steak out of the fridge for at least an hour before cooking. You probably want to wait even longer. Do not cook a cold steak. Do not cook cold meat is a good rule if thumb.

 

[Corks finest]

Get a stainless steel pan, none of the non stick shite, or cast iron, which just tastes like iron.

Use some oil and butter, cook it at a high heat, flip her at 30 second a side for about 5 minutes, add the butter after 3 minutes, lob in a hammered clove of garlic and a sprig of fresh rosemary spoon the foaming butter over the steak, and keep flipping it.

Take the steak off the heat, leave it sit for 10 minutes.

It should relax now, soaking up the butter and the juices should spread evenly.

when you cut, if it's too rare, just flash the fucker for a second on the heat again, cooking it in the hot garlic butter.

Tis very hard to fuck a steak with that method.

I’ll have a hash off it thanks,
Destroyed a few non stick ones over the years,
Only use now is when the youngest calls,
But I got 2 steaks s today in Tesco Wilton best before cabinet
Fecked them into the freezer till he calls
Thanks 4 the advice