SHOPPING
********

To buy
------

	garlic
	green beans
	# mussels
	oysters
	# capers
	shallots
	# celery
	thyme
	curly parsley
	tarragon
	mint
	lemons
	anchovies
	mushrooms
	eggs
	# potatoes
	double cream
	yoghurt
	Limoncello?
	foil sheets
	white wine

Mon
===
	Groundnut oil

Tue
===

	Freezer pack
	Thermos flask - Tesco
	Meat thermometer - Tesco
	
Wed
===
	Steak
	=====
	print directions from Google Maps:
		John Lawson
		15/16 East Main Street
		Uphall
		Broxburn
		EH52 5DA
	Borrow Rachel's griddle

Thurs
=====
	mussels

Fri
===
	prawns
	oysters

SCHEDULE
********

Thurs
=====
	Make the mussel stock
	
Fri
===
	Prepare the lemons for the syllabub.
	Make ice.
	Muffins? Baps?

Saturday
========
	Make bread?
	Take meat out of fridge
	freeze some butter disks?
	freeze cava
	make the syllabub
	reduce the bearnaise vinegar	
	cut the potatoes, set aside in cold water.
	prep the beans
	make the bean mix, set aside
	- everything prepared -
	Pan Fry the Meat - 15:45
	Put Meat in High (gas 8) - 16:10
	Turn Meat down (gas 3) - 16:30
	par-cook the chips twice, set aside
	roast the garlic, squidge into bean mix
	make the mushrooms, keep warm
	roast the shallots, keep warm
	make the risotto - should take about 30 minutes
	Take out meat to rest (depending on internal temperature) - 18:00
	Greet The Guests - 18:00
	Put meat back in cold oven - 18:15
	make the tempura batter
	fry the oysters
	 - serve the risotto
	EAT 18:30 - 19:00
	make the bearnaise sauce, keep in thermos
	boil the beans, stir in shallots and garlic mix
	final cook the chips
	Serve Dinner - 19:30

	Steak
	=====
		Cooking time consensus seems to be sear at 220C for 10-20 minutes
		Then cook at 170C gas 3 for 10 minutes per pound (rare), 20 minutes per lb (well done)
		Leave to rest for at least 10 minutes (others say 15-20).
		 - Hmm, not so sure now - the Timeless Gourment reckons a single rib steak weighs about 3 lbs
		and suggests cooking it after frying in a 350F oven (180C gas 4) for 15-20 minutes (reaching 135 degrees internally).
		  -- 5 minutes/lb gas 4
		 - Anthony Bourdain suggests 8-10 minutes at 400F/200C for 2lb steaks
		  -- 5 minutes/lb gas 6
		 - John Torodes figures 6 minutes in a hot oven for 1 1/2 lb.
		  -- 4 minutes/lb gas 7
		Suppose I go for 5 minutes/lb at gas 6?
		
		Here's a good site: https://whatscookingamerica.net/beef/classicprimerib.htm
		
		The steak weighs about 9 1/2 lb.
		So I reckon that we're going to have to cook it more slowly.
		So I say go for 20 minutes at gas 8/450F, then 10 minutes/lb at gas 3/325F which means 1 1/2 hours.
		So:
			Seal in the cast iron skillet (20 minutes)
			Seal in the oven at gas 8 (20 minutes)
			Cook at gas 3 90 minutes
			Rest for 15 minutes
			Total: 145 minutes - 2 1/2 hours.