14
Dec 13

Best turkey ever…

A while back, I treated myself to a subscription to America’s Test Kitchen (which is basicly an internet magazine that tests pots, pans, mixers, knives, and all sorts of kitchen toolage, but they give you a side order of recipes from a sister site as well). One of the recipes they had was for a braised turkey dish, where you broke down the turkey, roasted it at a high temp for a while to brown the skin, then braised it to finish. Tried it, and it sortof worked – the turkey was like sponge instead of dry shoe leather. I knew I was cooking xmas dinner this year and I had an earlier recipe in mind as well, so I bought a few turkey breasts over a month or two and tested some ideas, and here’s the end result, which I used for this xmas’s dinner to some success.

Warning: There’s no turkey skin. I don’t care – I think people who eat skin are wierd. So no complaints. Besides, there’s an easy solution. Buy a second turkey and roast that for the skin!

To start with, my family rarely get to the legs during xmas dinner, and I really hate picking over carcasses for dark meat the next day, so I figured why waste it and I just ordered a turkey crown this year. Hell, herself and myself together can’t finish one turkey breast, so why not, especially when it wasn’t the only meat dish (there was beef wellington for xmas dinner as well). BTW, this recipe works well with just a turkey breast too, so for smaller roast-type-dinners this is pretty good too.

My order didn’t quite go as cleanly as planned – to me, turkey crown means two breasts still attached to the keelbone, but with the rest of the carcass removed. To my butcher it means a turkey without the legs but everything else still attached. So I had to start with some basic butchery, and I just peeled the two breasts off the carcass. Normally I’d make stock with the carcass, but I’d saved a few litres of the stuff from the practice runs to make the jus without fuss today, so I just discarded it (it’s xmas, all my pots including the stock pot are in use – I don’t recommend this as a regular thing though, just chuck it in the stock pot and don’t waste it).

First cooking step – brine the turkey. My brine consists of:

  • 4 litres of water
  • 1 cup of salt
  • 1/2 cup of golden castor sugar (any brown sugar would do)
  • 10 black peppercorns
  • a few sprigs of thyme
  • 10-12 juniper berries
  • 4-6 allspice berries
  • 4 bay leaves
  • a sprig or two of sage
  • a large orange, cut into quarters
  • 4 vegetable stock cubes (or stock pots – the “herb infusion” ones worked nicely here)

Bring all this up to a boil, stirring to ensure everything dissolves (everything that will dissolve, that is, you’d be a while waiting for a sprig of thyme to dissolve), and then turn off the heat and let it cool. Meanwhile add a 2kg bag of ice to a suitable container (I use a plastic box, I’ve used a bucket and a stock pot in the past, but basicly something clean and waterproof). When the brine liquid has cooled fully (fully please, there’s no mess like a brine melting out of the container), add it to the ice and mix well; then add the turkey to the liquid. Close the container and stash it somewhere cool overnight (if you stash it outside – and I have – be sure the cat can’t get at it by weighting down the lid).

The next day, take a deep roasting tin. I had to go search for mine, its a good 8.5cm deep. Your average roasting tin won’t cut it for turkey breasts (they’re usually fine for chicken though, and this should work for chicken too). Break down two large white onions, four or five ribs of celery and three or four carrots – exact amount depends on the size of the ribs/carrots, but you’re trying to end up with roughly equal amounts of all three (that’s not a standard mirepoix, but it works for this recipe). Mix these in the roasting tin (note that the tin here is cold; this isn’t a case of heating it in the oven and then chucking in ingredients, like you do with roast spuds). Now add in four or five cloves of garlic (cut in half and the bitter green spout removed, but not smashed or diced).

Now remove the turkey from the brine, and rinse it with cold water. Careful not to splash too much, it’s still poultry and you still have to watch the hygiene, even if it’s not the dreaded chicken. Place the breasts, skin side up, on the mirepoix. I said there wasn’t any skin in this recipe, I didn’t mean we remove it before cooking.

Liberally season the turkey and the mirepoix with salt and pepper, and add a few sprigs of thyme and sage over the turkey. Quarter another large orange and put the quarters at each corner of the tin; quarter a lemon and put each quarter at each side of the tin, so the turkey is covered in herbs and surrounded by citrus. Add a bay leaf too if you like that taste.

I don’t time roasts or meats when cooking; instead I do the right thing and use a probe thermometer.  So at this point, I stuck the probe into the deepest part of the larger breast.

BTW:
Polder-Dual-Probe-Thermometer

Best €30 I ever spent in my kitchen. Just saying.

Now, make up some stock. I’ve used chicken stock from stock pots or cubes; and I’ve used vegetable as well; this time though, I had a few litres of turkey stock saved up from the last practice run, so I used most of that instead (I saved about a half-litre, I’ll explain why later). I added all the stock to the roasting tin, and then topped it up with water until the liquid just covered the turkey (this is why you need the deep tin). Then I covered the tin with a double thickness of tinfoil and crimped it to the tin as solidly as I could, making sure the thermometer lead was feeding out okay.

Now, into the oven, set your thermometer alarm for 160F (72C) and turn the oven on (from cold) to 100C (212F) (you can use any temperature down to about 80C but modern ovens and low temperatures don’t mix so well and 100C is about as far as I can push mine).

Yes, that’s low. Don’t worry – when the meat hits 160F internal, it’s done and perfectly safe and white, all will be well.

Now, close oven door, and go away for, oh, around three hours. That’s why the thermometer has an audible alarm – you no longer have anything to do here. No turning, no basting, no worries at all. Just leave the thing, it’s fine.

After the three or so hours, when the meat hits 160F internal, take it out of the oven (btw, if it goes up higher because you were busy, it’s more or less okay to about 170F – beyond that, you’re back into tough chewy leather territory, and all this effort has been wasted). Set it aside on a trivot/silicone heat mat/cork mat/table you don’t mind destroying with heat from the roasting tin. And just leave it. At any point for the next hour or two, that turkey will remain at a nice hot temperature and be ready to serve, but if you have roast spuds or anything like that to do, just go do them now and leave the turkey sit there. It’ll stay hot and not dry out, it’ll be fine.

When you’re ready, remove the turkey from the braising liquid, remove the skin and discard (it’ll be pallid and unpleasant looking anyway, so just chuck it – it’s not waste anyway, because its collagen is in the braising liquid, more on that in a moment). Now carve into thick, 1-cm-at-least, slices and serve. It’ll be juicy, tender and you won’t ever roast another turkey again (unless you’re one of those skin-loving freaks)

Now, about that braising liquid. Take it, strain it, squeezing those veggies to get everything out. Chuck the strained-out solids, they’re now useless. Now, you have two options with the liquid (And you can mix and match them).

  • Take a small saucepan, add a few tablespoons of butter, melt it over medium heat, then add in flour a teaspoon at a time, stirring all the while until this basic roux comes together; when it does, add a cup of the liquid and whisk to form a jus. Add more liquid until you get the desired consistency. Serve over the turkey.
  • Take the liquid and pour it into a large container and put that in your freezer until it freezes into a solid block. Take this solid block, wrap it in muslin or cheesecloth, and set it in a collander over a bowl until it melts completely, giving you a muslin full of turkey schmaltz (which you could use for cooking if you’re not squeamish – chicken schmaltz is a big part of some classic ethnic jewish dishes), and a bowl full of crystal-clear turkey stock, which you can re-freeze in smaller containers for future use. (I used this for cooking the xmas turkey and making the jus so that I could make the jus while the turkey was still sitting in the roasting tin unopened).

There you go – really moist turkey and jus and turkey stock to play with afterwards. Enjoy!


18
Oct 13

Meatloaf

Okay, recipe time again, and again going with an American classic, this time meatloaf (yes, I know, we did it before, but this one’s different). And as with all recipes, we start with a history lesson. Born Marvin Lee Aday in September 1947…. ah. Right, sorry, wrong notes, give me a second…

FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY.

That’s Apicius de re Coquinaria, a 5th century Roman cookbook of sorts, and that does appear to be a kind of meatloaf-ish recipe (“hearts of wheat” refers to very fine wheat flour). Though if you make it, it doesn’t so much look like meatloaf as… I dunno, a peanut biscuit made with meat that’s gone even more wrong than it sounds?

Apicius's meatloaf

Apicius’s meatloaf

But there are recipes from all over the world that are kinds of meatloaf-ish things – Lihamureke in Finland, Hackbraten in Germany, Kofta in most of the middle east, Bobotie in South Africa, and хучмал in Mongolia (and if you can pronounce that, well done…). So if there are so many dishes from so many places, what is “meatloaf” in the American sense and why do we say it’s American at all?

Turns out, it’s the same answer to both questions. The absolute must-have ingredients in meatloaf are minced meat, filler, and a loaf shape. (Yes, I’m counting the shape as an ingredient, go show me the difference between a bundt pan and an angel food pan if you think shape’s irrelevant to the dish :P ). The minced part of the minced meat is the key to the second question – look at that Roman recipe again and you’ll note it talks about finely cut pork, not minced pork. Prior to 1900 or so, cooks took the meat for their meatloafish dishes, put it in a large wooden bowl, took something like a mezzalune and spent a half-hour hacking the meat to tiny tiny bits. Which, given that you don’t make mince from prime cuts of meat, wouldn’t have been a terribly light job. So while these dishes could stretch out tough meat to feed more people, they weren’t really easy to prepare (also, when you cut up a chunk of meat you massively increase its surface area, often by a few thousand times, and that gives a lot more access to the meat to bacteria in the air, so all that hard work prepping the meat had to be done right before cooking).

Then, around 1900, meat grinders began to appear on the market (invented by the man who would go on to invent the first bicycle and I know there’s a joke in there somewhere but I’ve not found it yet). This happened at the same time that refrigeration began to be used, not so much in homes, but for transporting beef around the US. So suddenly it was easy and fast to buy meat and to grind tougher cuts of meat to tender mince (the grinders were hand-cranked but could mince a pound of meat in about a minute as opposed to about a half-hour of hard work before that). And the various immigrants in the US all had recipes for meatloafish things made with chopped meat, so they adapted and started using mince, and so meatloaf proper was invented as an American dish.

But the reason meatloaf became so popular in the US came twenty years later, when the great depression hit and suddenly meatloaf was a poor person’s recipe in the middle of a lot of poor people and it was suddenly being made everywhere. And after the great depression, companies like Heinz and Campbells, who were taking lessons learnt about tinning and food preparation for tins from the first world war and using it to create and dominate markets in things like tinned soup and ketchup, started promoting recipes that could use their products and meatloaf was one of the main contenders. The reduction in the availability of meat during the second world war just secured the popularity of meat loaf again, and it’s never really been out of fashion in the US since (it’s even had two or three bouts of being considered gourmet fare, but it’s recovered every time :D ).

In Ireland? Yeah, I don’t remember ever eating meatloaf growing up, but then I didn’t know herbs came in anything other than “mixed” for most of that childhood either. But it doesn’t seem to be hugely popular here yet. However, we’re all poor now, so maybe that’ll change :D

Okay, enough history, on to the food. With a quick pit stop for equipment. See, proper meatloaf is utterly tied to one piece of kitchen equipment – the mincer (doesn’t matter if the butcher used it before you bought the mince, you still needed one to exist to make meatloaf). Most kitchens don’t have their own these days. Hey, no big deal, just buy some mince from tesco or whomever if you don’t want to spend twenty euro (including P+P) on a hand mincer on ebay that’s cool. I mean, horse mince is meat too…

:twisted:

Seriously though, hand mincers haven’t changed since 1900. They’re cheap, sturdy, useful and fairly small so relatively easy to store. Worth thinking about. In my case, I splurged and bought one as an attachment for my Kenwood Chef. If you have one of those, they’re great, but there’s a quirk or two – more on that as we go. But for now, kitchen equipment porn:

Kitchen Equipment Porn!

I’ll be using the liquidiser and the food processor for this recipe too, because why not? Okay, now the ingredients. I’m going to take these in two parts (I’ll put a shopping list at the end), first the meatloaf itself and then the glaze. So, here’s the meatloaf ingredients:

Meatloaf ingredients

At the back, we have the meat – two round steaks from Aldi, and some bacon offcuts, also from Aldi. The round steak is just nothing fancy, they weigh around 400g each and cost about three to four euro. The bacon offcuts might not be so familiar — Aldi actually sell those as “bacon offcuts” and they’re brilliant because they’re cheap, there’s usually a nice amount of fat in there for mince, and you’re not using a nice rasher for something that really you can do better with trimmings. Sometimes they’re offcuts from rashers, sometimes from whole slabs of bacon, either is grand. If you can’t find these, just use back bacon or rashers (see the chilli recipe for details on back bacon, if you need details on rashers, you’re either not Irish or beyond help). Don’t want to use bacon? Got lamb? Pork? Veal? All are good for this, alone or in combination (in much of the US, a 1:1:1 mix of beef, pork and veal is the standard meatloaf mix, but I prefer my 2:1 beef:bacon mix).

I’m buying everything for this meatloaf from Aldi (bar some of the spices which I had from a shopping run to Tesco – again, this is poor people food, so the idea is not to need a side trip to spend a three figure sum in Fallon&Byrnes or to order something from Outer Mongolia over the internet). In terms of amounts, one steak will generally do one meatloaf which will feed up to six people if you’re also doing mashed potatoes; but I generally do a batch of two (which is what we have here) and freeze the uncooked meatloaf (more on that later).

The rest of the ingredients are straightforward – some bread (stale if you have it, the harder the better but avoid mold; if you don’t have stale bread, take a few slices of ordinary panloaf bread, about two per steak, and put them in a 100C oven for 15 minutes or until they’re dry to the touch and look like really really pale toast – don’t actually toast them, you just want to dry them out) to act as the filler along with some spices that I’ll get to in a minute, and some couscous that I like to add later on; two eggs to act as a binder (generally one egg per steak); and assorted veggies because they make it taste better.

The veggies themselves are something you can vary for taste – I like to start with a normal mix of onions, carrots and celery; then add some garlic, some peppers and some spring onions. But you can use whatever is in the pantry/fridge/shopping bag. Meatloaf is fridge velcro that way, most poor person food is.

Okay, first prep first. Take your meat and put it in the freezer. Now go have a cuppa for at least a half-hour. I just stuck the steaks into the freezer when I got home from the shop and didn’t pull them out until the evening I was prepping the meatloaf. Temperature is an issue with mincing – you want everything nice and cold, because then the fat stays solid and gets cut up and distributed evenly through the meat instead of melting and pooling everywhere or partly melting, getting soft and smearing instead of cutting when the mincer hits it. So stick all the meat in the freezer until it’s hard; and freezing and defrosting it isn’t going to ruin the meal either. I forgot to freeze the bacon while cooking this, and it made things just that bit harder as a result. So don’t do that.

Now take your frozen steaks and a nice sharp knife and trim off anything that’s too gnarly (but don’t trim off the fat, you want that for the dish), and then cut the steaks into two-inch chunks. Big honking pieces, please.

Big honking chunks of steak

Total weight of steak

So I have almost 800g of meat here. I want around about a 2:1 beef:bacon ratio in the final mix, but I’m not hugely fussy so I cut off a chunk or two of the bacon offcuts (here I cut too much, but meh, it’s bacon, it’s all good):

Bacon!

You can see here that this week the offcuts are from rashers (last week it was from solid cuts). No worries, it’s all for the mincer anyway. And yeah, it’s 8:5 rather than 2:1 but that’s okay. Now chop that bacon down to roughly two-inch chunks (very roughly if it’s rashers as in this case):

Chopped bacon

Don’t mix the two meats yet, keep the chunks in different bowls please. And if you have any offcuts left over, into the ziptop bag they go and into the freezer with them (it’s poor people food, so please, no wasting stuff).

No wasting bacon!

Now, onto the veggies. We don’t need to break them down to fine dices or juliennes here, we just need to get them roughly chopped so they’ll fit into the food processor better. If you’re taking more than five minutes to do all this lot, you’re being too prissy about it (though I did take the time to remove the central green bit from the garlic ‘cos the sprouts taste a bit bitter).

Prepped veggies

Now, it’s choppin’ time. Start with the onions, load them into the food processor.

Loaded food processor

Now give them a few pulses just to break them down to this sort of consistency, where they’re basicly at a rough dice level (do this now because you want the onions a little more processed than the carrots – a chunk of carrot in meatloaf is nice, a chunk of onion, meh…).

Chopped onions

Now load in the rest of the mirepoix (that’s carrots and celery to you and me).

Mirepoix

And pulse away until you have something that looks like this:

Chopped mirepoix

You don’t want a puree, but you do want it fine-grained, almost looking like a mash at first glance. If you screw up, meh, the meatloaf will just be a little more chunky. No big deal. Now dump those veggies into a bowl and do the rest (you don’t just throw them all in ‘cos it can’t handle that much food, and if you just threw the rest in with the stuff in there now, you’d get bits floating in a carrot and onion soup).

More veggies!

And pulse away, then dump it all into a bowl with the mirepoix mix and set to one side.

Chopped veggies ready to go

Now, next up, breadcrumbs, and it’s the liquidiser’s time to shine…

Kenwood chef liquidiserTake your stale bread or your dried-out-in-the-oven fresh bread and tear it into chunks, and feed those into the running liquidiser one at a time until you have a nice cyclone of breadcrumbs bouncing around in there. Feed them through the removable plug in the lid, not by taking off the lid, unless you like cleaning breadcrumbs out of your nose, off the top of cupboards and from every other surface in the kitchen. Then start adding the herbs and spices (the filler is the best way to get those into the loaf really). I tend to use… a lot of them.

'erbs and spices...

Back row, left to right, is liquid smoke, szechuan peppercorns, hot sauce, worstershire sauce, garam masala, pepper, salt. Next row, left to right, is thyme, cumin, smoked paprike and chilli powder (store-bought, I know, I was out of the chillis I use to make my own so I saved time). Lastly in the front we have the Honkin Great Tub of oregano (She Who Must Be Obeyed is a fan of it), sage and my new favorite, lemon thyme, which tastes like it sounds it would. Sort of. And doesn’t have those little twiggy bits you always get in regular thyme.

That’s a lot of stuff? You don’t want to do that much shopping? That’s cool. Salt is the only one of those that you have to have. The rest add flavours and are lovely, but if you don’t have them, just leave them out, or use whatever you normally prefer yourself.

The liquids here aren’t going into the filler; they’ll go into the mince directly later on. But for now, to the running liquidiser add a half-teaspoon of szechuan peppercorns, a teaspoon of garam masala, a few good grinds of pepper, two hefty pinches of salt (that’s sea salt, so about a teaspoon’s worth), a teaspoon of cumin, a teaspoon of smoked paprika, a half-teaspoon of chilli, a half-teaspoon of sage, a teaspoon and a half of oregano and a teaspoon of lemon thyme. I don’t tend to us the ordinary thyme anymore, I just listed it here because lemon thyme’s awkward to find, so just use the same amount of thyme if you can’t find it. All that goes down the chute of the running liquidiser into the breadcrumb snowstorm (or you add it all to the liquidiser before starting it off, but that may not work so well depending on your liquidiser). You could do it in the food processor as well, but I just got that all covered in vegetable juice a few paragraphs ago and now it’s in the dishwasher. Don’t worry about completely perfect homogenous particle sizes either, btw – it’s breadcrumbs, not particle physics. You want something like this when you’re done:

Breadcrumbs

Oh god, he's explaining breadcrumbs now. The shame. /facepalm

Oh god, he’s explaining breadcrumbs now. The shame. /facepalm

 

Okay, moving on now to the meat. Here’s the setup:

Ready to minceMincer is setup with the coarse mince plate in place. We have two bowls, and the one not in use is floating in an ice bath (we want the meat to stay cold, don’t forget). One little tip – see that retaining ring that screws onto the end to hold the mincer plate in position?

Mincer plateYeah, that one. Don’t under-tighten that. Your mincer came with a wrench-type thing. Use it. Because otherwise the meat will come squirting out around the plate instead of through it and that’s just nasty to clean up.

Not that that’s ever happened to me, of course, because I’m perfect. Ahem.

Right, onto the mincing. Start with the chunks of round steak. Feed them one at a time into the hopper and don’t overload it – this is what you want to think of as fully laden:

Fully laden mincer

And keep the speed on the mincer low if you’re using one of these attachment models (and crank slow if it’s a hand crank). Do it too fast and friction heats the metal, which heats the meat and the fat melts or softens and stuff gets messy.

Plunger action!

Use the plunger if the meat isn’t vanishing into the mincer like a swimming extra in Jaws — most of the time, it will. Whatever you do, don’t shove down on the plunger. Just rest your hand on it and let gravity do the shoving. Push too hard and the pressure on the meat in the mincer rises too high and then it comes squirting out of any joint in the mincer, like between the hopper and the mincer itself, and that’s a pain to clean up.

Not that that’s ever happened to me, of course, because I’m perfect. Ahem.

Now, once you’ve run all the beef through the coarse mince, take the bowl from the ice bath and swap it with the bowl containing the mince. Now take off the coarse mincing plate and swap that with the fine mincing plate. You will find that there’s some meat left in the mincer that didn’t force itself out through the plate – discard anything that’s all gnarly connective tissue and throw anything that’s just meat into the bowl with the mince. I usually ditch the coarse mince plate into the ice bath too, just to rince off the gunk. But I’m lazy :D

Floating bowls of meat

Fine mincing plate

Okay, good to go for the second and last round of mincing. Grab your bacon chunks now as well, and we’re going to mix them in with the coarse mince mix and feed the mix through the mincer. You can work with slightly larger amounts for this because most of the breaking down is done.

Choking the mincer

See how we’re just feeding both bacon and beef into the mincer at once? Can’t get that kind of mixing if you just buy minced pork and minced beef and stir them together in a bowl…

Mixed meats

And just continue feeding in the stuff and using the plunger occasionally until it’s all minced through. If you’ve done it right, you’ll now have a bowl full of this sort of thing:

Nyomnyomnyom...

Nice colour, good even distribution of fat, and a good mix of meats. This stuff makes good burgers and meatballs by the way (and the coarse mince above is really good for the chilli recipe).

Now, before you do anything else, clean the mincer. Look, seriously, if you don’t keep that thing cleaner than a NASA clean room, you’re going to get some new and interesting food bug that lets you get on very familiar terms with your bathroom tiles, at best. And you have it set up now, so just take some more stale bread (fresh will do in a pinch) and feed it through the machine:

Cleaning the mincer

The bread will clean almost all the meat out of the machine and do most of the work for you. Just take the mincer apart after this (it only has five or six bits) and clean out the bread bits left inside and any meat emulsion left clinging to anything, use a skewer to clean the holes in the mincing plate and shove the whole thing into the dishwasher and forget it.

Ready to mix

Right, final phase of the prep now. You should have a bowl of mince, a bowl of breadcrumbs and a bowl of veggies. Now, take the liquids from the spice picture before and add them to the meat. A good few splashes of worscestershire sauce, the same of hot sauce and a bit of liquid smoke if you like that sort of thing. Take your spatula and cut it into the meat the way you’d cut something into flour in baking:

Cutting in the liquids

When it looks mixed, add the breadcrumbs in two batches and again, cut them into the mince:

Cutting in the filler

At this stage, I like to add some giant couscous as well (about one handful to a steak). But that’s just me, skip it if you don’t want it or can’t find it.

Cutting in the couscous

Okay, now beat the two eggs and add them to the bowl:

Cutting in the binder

Now, at this point, the spatula won’t cut it anymore. You have to wash your hands, remove your wedding ring or other jewellery and get into the mix with your fingers, mixing it up and getting it homogenous. Don’t squish it though – just picking up handfuls of meat and trying to turn them into a diamond, Superman-style, is only going to lead to tough rubbery meatloaf. Be gentle.

Prep done!

And that’s the end of the prep work for the meatloaf. Take your mince now and divide it between two loaf tins. Don’t be overly prissy about it:

Pans filled

Normally at this point, I’ll freeze one and cook one, but in this case I couldn’t cook them that night so one went in the freezer and the other went into the fridge to cook the following day. Just wrap them in clingfilm or glad wrap and they’ll freeze fine for months. In the fridge I would’t go more than two days – it’s a mix of minced meat and raw eggs for pete’s sake…

Right, so the next day, take a baking tray or sheet…

Baking tray

And line with parchment paper. Remove the glad wrap from the loaf tin and then quickly slap it down on the parchment paper:

In place...

Now notice that the meat’s still stuck in the loaf tin. Drop the loaf tin onto the parchment a few more times, then pick up the tray and slam it down a few times, then take a mallet and hit the loaf tin repeatedly, then give up, turn over the loaf tin, run a knife around the sides between the mince mixture and the tin, re-invert it over the parchment and remove the mince within (yes, you could skip some of those steps, but it wouldn’t be as funny to observers if you did):

Behold!

Nice. Especially since you can’t see the other end where some mince remained stuck to the loaf tin…

Okay, now take a probe thermometer and shove the probe into the meatloaf to the center of the loaf, set the temperature alarm to 155F (70C) or a little higher if you have little kids who’ll be inhaling this stuff, preheat your oven to 325F (160C), and put the meatloaf into the oven to bake.

Ready to bake.

Now, you want the meatloaf in the oven for just a few minutes first, just to dry up the surface a tad so you can glaze it, so this is the perfect time to make the glaze. This is the second half of the ingredients list:

Glaze ingredients

Left to right, we have a pinch of salt, two thirds or so of a cup of tomato ketchup (I went with 200ml), a good few splashes of hot sauce (yes, that’s a different brand than what went into the meatloaf, because I am a wild and crazy person you see), about a half-teaspoon or so of cumin, and about a quarter-cup of honey. All of that goes into the jug and gets whisked until it looks like you have a jug of slightly darker ketchup. Honestly, it’s about three minutes work if you milk it.

Glaze mixed

Now, after the meatloaf’s had ten minutes in the oven, pull it out:

In the oven...

Ready to glaze

See how the surface is slightly drier and easier to glaze?

Surface ready to glaze

See?

Well, take that glaze and pour the whole lot over the top of the meatloaf:

Splurrrge...

Don’t be all fussy about it, just spread it evenly-ish on the meatloaf and let it spill over each side until you’ve covered the meatloaf entirely, and any that runs off and pools on the parchment, scoop up and leave it on the top of the meatloaf (it’ll run off and baste the meatloaf while cooking):

Glazed!

It will be messy. Don’t worry, doesn’t matter, this isn’t a wedding cake. Now stick the whole thing back into the oven and set your thermometer for 160F and go do something else for the 30-40 minutes or so this will take. Clean the kitchen, perhaps.

Then, after 30-40 minutes of cooking, you should see something like this;

Ready!

Done!

Don’t worry about the black on the parchment, that’s the honey burning. Likewise on the meatloaf glaze itself; that’s just par for the course when you have a schizophrenic oven…

Give it five minutes to rest, then pull the probe and use your electric carver to carve out one inch thick slices (you can’t cut meatloaf thin, it falls apart). Normally you would serve with mashed potatoes, but these have so much veggie matter in them that they’ll do fine even without the spuds.

Serve to an appreciative audience. Or, you know, let it get eaten while people browse boards…

An appreciative audience?

So there you have it, my candidate for the Official Boards.ie Meatloaf Recipe:

Official Boards.ie Meatloaf

Official Boards.ie Meatloaf

But the thing about meatloaf is, you won’t finish it on night one. So what about night two? Well, you can just reheat it in the oven (20 mins at 140C does a good job). But you can also try the infamous Meatloaf Sandwich:

Meatloaf sandwich!

Lightly toasted bun (or just plain toast); some tomato relish and mustard and some lettuce on top of the slice of meatloaf. Delicious.

And there are other leftover options too – battered and deepfried, panfried, and so on. Also, if crumbled up a little, it’s great toddler food (though by 18 months, you just cut it into cubes, not crumble it).

Ingredients list (makes two meatloaves):
Meatloaf:

  • 800g round steak (usually that’s two steaks)
  • 400g bacon (either offcuts, or back bacon, or rashers)
  • 2 eggs
  • 2 red peppers
  • 4 slices of stale panloaf bread
  • 1 bunch of spring onions
  • 2 sticks of celery
  • 1 large onion
  • 4 cloves of garlic
  • 2 carrots
  • 2 large pinches sea salt
  • 1/2 tsp szechuan peppercorns
  • 1 tsp garam masala
  • a few good grinds of pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp sage
  • 1 1/2 tsp oregano
  • 1 tsp lemon thyme (or ordinary thyme)
  • 1 cup giant couscous
  • a few splashes of hot sauce
  • 1 tbsp worscestershire sauce
  • a splash of liquid smoke

Glaze:

  • 200ml tomato ketchup
  • a few splashes of hot sauce
  • 1 tsp cumin
  • 1/4 cup (say, 60ml) honey


22
May 13

Rd5. The shame :(

Online game on chess.com. Pawn and Rook up against a player ranked rather a bit higher than me, and not by accident so I’m feeling pretty smug.

[pgn eo=t initialHalfmove=65 autoplayMode=none h=800]

[Event "Chess.com Open - Round 1"]
[Site "Chess.com"]
[Date "2013.05.02"]
[White "guerocles"]
[Black "mdennehy"]
[Result "1-0"]
[WhiteElo "1461"]
[BlackElo "1260"]
[TimeControl "1 in 3 days"]
[Termination "guerocles won by resignation"]

1.e4 c6 2.Nf3 d5 3.exd5 cxd5 4.d4 Nc6 5.Bb5 Qa5+ 6.Nc3 Nf6 7.O-O Bd7 8.Bxc6 bxc6 9.Bd2 Bg4 10.Re1 e6
11.a3 Be7 12.Ne4 Qb5 13.Nxf6+ Bxf6 14.Bc3 O-O 15.b4 Qc4 16.Qd3 Bf5 17.Qxc4 dxc4 18.Ne5 Bxc2 19.Rac1 Bd3 20.Nxd3 cxd3
21.Rcd1 Rfe8 22.Rxd3 Be7 23.Rg3 Bd6 24.Rxg7+ Kxg7 25.d5+ Kg8 26.dxc6 Rac8 27.b5 Bxa3 28.Re4 f5 29.Rd4 Bc5 30.Rd1 Red8
31.Rxd8+ Rxd8 32.Kf1 Rd1+ 33.Ke2 Rd5 34.c7 Bb6 35.c8=Q+ Rd8 36.Qxe6+ Kf8 37.Bb4+ Kg7 38.Qe7+ Kg6 39.f4 Rc8 40.Qg5+ Kf7
41.Qxf5+ Ke8 1-0

[/pgn]

Black to move and lose the game – and yes, that’s right, Rd5. Because Rd8 and protecting against a promoted pawn is for suckers who like winning and other sordid practices…

This was one game where I didn’t need to see the analysis, but I looked anyway because I wanted to see if I could make the computer say “Oh for ****s sakes you moron, you just lost the game…”

[pgn eo=t initialHalfmove=65 autoplayMode=none h=800]

[Event "Chess.com Open - Round 1"]
[Site "Chess.com"]
[Date "2013.05.02"]
[White ""]
[Black ""]
[ECO "B10"]
[ChesscomGameID "69303958"]
[Annotator "Chess.com Computer Analysis"]
[Result "1-0"]
[WhiteElo "1461"]
[BlackElo "1260"]
[TimeControl "1 in 3 days"]
[Termination ""]
{Inaccuracies(?!): 5 = 12.8% of moves | Mistakes(?): 5 = 12.8% of moves | Blunders(??): 4 = 10.3% of moves}

1. e4 {(Book Move)} c6 $6 {(0.84) INACCURACY – Perhaps better was 1… e6}
({BEST MOVE (0.28)} 1… e6 2. d4 d5 3. Nc3 Nf6 4. Bg5 dxe4 5. Nxe4 Be7 6. Bxf6 gxf6 7. c3 $10)
({INACCURACY (0.84)} 1… c6 2. d4 d5 3. e5 c5 4. Nf3 Nc6 5. Bb5 cxd4 6. Qxd4 e6 7. Nc3 Ne7 8. Qa4 Nf5 9. Bg5 $16)
2. Nf3 {(0.68)} d5 {(0.68)}
3. exd5 {(0.32)} cxd5 {(0.2)}
4. d4 {(0.16)} Nc6 {(0.28)}
5. Bb5 {(0.2)} Qa5+ $6 {(0.72) INACCURACY – With that last move you went from roughly equal to having a worse position. Your best continuation was 5… Nf6}
({BEST MOVE (0.2)} 5… Nf6 6. O-O e6 7. Be3 Bd7 8. c4 Be7 9. Nc3 O-O 10. Ne5 dxc4 11. Bxc4 Rc8 12. Bd3 Nb4 13. Be2 Nfd5 14. a3 $10)
({INACCURACY (0.72)} 5… Qa5+ 6. Nc3 Nf6 7. Ne5 Bd7 8. Nxd7 Nxd7 9. Bd2 Rc8 10. a4 Qd8 11. Nxd5 Nxd4 12. Ne3 e6 13. O-O Bd6 $16)
6. Nc3 {(0.84)} Nf6 {(0.72)}
7. O-O {(0.4)} Bd7 {(0.44) ALTERNATIVE – The game is now roughly equal. }
({BEST MOVE (0.4)} 7… e6 8. Ne5 Bd7 9. Nxd7 Nxd7 10. Qg4 h5 11. Qf4 Be7 12. Be3 Rc8 13. a3 O-O 14. Rfe1 Nf6 15. f3 Qb6 16. Rad1 $14)
({ALTERNATIVE (0.44)} 7… Bd7 8. Bg5 e6 9. Bxf6 gxf6 10. Qc1 Bb4 11. Bxc6 Bxc6 12. Qh6 Bxc3 13. bxc3 $14)
8. Bxc6 {(0.16)} bxc6 $6 {(0.92) INACCURACY – With that last move you went from roughly equal to having a worse position. Your best continuation was 8… Bxc6}
({BEST MOVE (0.24)} 8… Bxc6 9. Ne5 e6 10. Qd3 Bb4 11. Qg3 O-O 12. Bg5 Nh5 13. Qh3 Bxc3 14. bxc3 Nf6 15. Nxc6 bxc6 16. Bxf6 $10)
({INACCURACY (0.92)} 8… bxc6 9. Ne5 e6 10. Bg5 Be7 11. Nxd7 Kxd7 12. Rb1 Kc8 13. Re1 h5 14. Qd3 Rb8 15. Bf4 $16)
9. Bd2 {(0.36)} Bg4 {(0.24)}
10. Re1 {(0.24)} e6 {(0.2)}
11. a3 {(0.16)} Be7 {(0.24)}
12. Ne4 {(-0.76)} Qb5 $6 {(-0.28) INACCURACY – Perhaps better was 12… Qb6}
({BEST MOVE (-0.8)} 12… Qb6 13. Nxf6+ Bxf6 14. Bb4 Bxf3 15. Qxf3 Bxd4 16. c3 Bc5 17. Bxc5 Qxc5 18. b4 Qb6 19. Re3 O-O 20. Qg3 a5 $17)
({INACCURACY (-0.28)} 12… Qb5 13. Nxf6+ Bxf6 14. Bc3 O-O 15. h3 Bf5 16. Ne5 Rfd8 17. Ng4 Bg5 18. Ne5 Bf4 19. a4 Qb7 20. Nd3 Bd6 $10)
13. Nxf6+ {(-0.32)} Bxf6 {(-0.32)}
14. Bc3 {(-0.32)} O-O {(-0.36)}
15. b4 {(-0.88)} Qc4 {(-0.88)}
16. Qd3 {(-0.88)} Bf5 $2 {(0.08) MISTAKE – You slipped from a better position to an equal one. You should have played 16… Qxd3}
({BEST MOVE (-0.88)} 16… Qxd3 17. cxd3 Bxf3 18. gxf3 Rfb8 19. Rab1 Kf8 20. f4 g6 21. Kg2 Ke7 22. Kf3 a6 23. Rg1 Kd7 $17)
({MISTAKE (0.08)} 16… Bf5 17. Qxc4 dxc4 18. Ra2 Rfd8 19. Ne5 Rac8 20. f3 h5 21. a4 h4 22. Re2 Bxe5 23. Rxe5 $10)
17. Qxc4 {(0.08)} dxc4 {(0.08)}
18. Ne5 {(-0.16)} Bxc2 {(-0.16)}
19. Rac1 {(-0.92)} Bd3 $6 {(-0.24) INACCURACY – Perhaps better was 19… Bb3}
({BEST MOVE (-0.8)} 19… Bb3 20. Nd7 Rfd8 21. Nxf6+ gxf6 22. f4 Kg7 23. Re3 Rd5 24. Rh3 Rad8 25. Kf2 h5 26. Re3 Kg6 27. Rg3+ Kf5 $17)
({INACCURACY (-0.24)} 19… Bd3 20. Nxd3 cxd3 21. Rcd1 Rfd8 22. Rxd3 Rd7 23. Rdd1 Rd5 24. Rc1 Rb8 25. Rcd1 g6 26. Re3 $10)
20. Nxd3 {(-0.24)} cxd3 {(-0.32)}
21. Rcd1 {(-0.32)} Rfe8 {(-0.24)}
22. Rxd3 {(-0.16)} Be7 {(-0)}
23. Rg3 {(0)} Bd6 {(0.08)}
24. Rxg7+ $4 {(-5.65) BLUNDER – Lucky you! Your opponent blundered! The best move was 24. Rge3}
({BEST MOVE (0.12)} 24. Rge3 Red8 25. g3 Bc7 26. Rc1 Bb6 27. Kg2 Rac8 28. Re4 Rd5 29. f3 Rcd8 30. Bb2 Rc8 $10)
({BLUNDER (-5.65)} 24. Rxg7+ Kxg7 25. Re4 f6 26. g3 Rad8 27. Kg2 Kf7 28. Rh4 Kg6 29. Rg4+ Kf5 30. Rh4 Rd7 31. Kf3 $19)
24… Kxg7 {(-5.65)}
25. d5+ {(-6.22)} Kg8 $2 {(-5.57) MISTAKE – That was a mistake. Much better was 25… Kg6}
({BEST MOVE (-6.22)} 25… Kg6 26. dxc6 Rec8 27. b5 a6 28. b6 Rxc6 29. Bd4 Rb8 30. Kf1 Bxa3 31. Rb1 e5 32. Be3 a5 33. Rb5 Bb4 34. Rxe5 Rbxb6 35. Rg5+ Kf6 36. Rh5 Ra6 37. Rxh7 $19)
({MISTAKE (-5.57)} 25… Kg8 26. dxc6 Rec8 27. b5 a6 28. b6 Rxc6 29. Bd4 Rb8 30. g3 Bxa3 31. Kg2 a5 32. Kf3 Bb4 33. Re4 Rc2 34. Rg4+ Kf8 35. Rh4 $19)
26. dxc6 {(-5.81)} Rac8 $2 {(-3.83) MISTAKE – That was a mistake. Much better was 26… Rec8}
({BEST MOVE (-5.81)} 26… Rec8 27. b5 a6 28. b6 Rxc6 29. Bd4 Bxa3 30. Kf1 Rd8 31. Be3 Bb2 32. f3 $19)
({MISTAKE (-3.83)} 26… Rac8 27. b5 Bxa3 28. Bf6 a6 29. Ra1 axb5 30. Rxa3 Rxc6 31. Kf1 b4 32. Rb3 e5 33. Bg5 Rc4 34. Bd2 Rb8 35. Ke2 Kg7 $19)
27. b5 {(-4.04)} Bxa3 {(-4)}
28. Re4 $2 {(-5.05) MISTAKE – Your opponent made a mistake! Better was 28. Bf6}
({BEST MOVE (-4)} 28. Bf6 a6 29. Ra1 axb5 30. Rxa3 Rxc6 31. Kf1 b4 32. Rb3 e5 33. Bg5 Rc4 34. Bd2 Rb8 35. Ke2 Kg7 36. Kd3 Rg4 $19)
({MISTAKE (-5.05)} 28. Re4 Red8 29. Kf1 Rd5 30. Ra4 Bd6 31. Ra5 Bc5 32. Ra4 Kf8 33. Ra1 Bb6 34. Rb1 Ke7 35. Ke2 $19)
28… f5 $2 {(-4.44) MISTAKE – That was a mistake. Much better was 28… Rb8}
({BEST MOVE (-5.69)} 28… Rb8 29. Re5 Bd6 30. Rg5+ Kf8 31. f4 h6 32. Rh5 Bxf4 33. Kf2 Ke7 34. g3 Bc7 35. Bd4 f5 36. Bc5+ Bd6 37. Bxa7 Rxb5 38. Rxh6 Rb2+ $19)
({MISTAKE (-4.44)} 28… f5 29. Rd4 Red8 30. g3 Kf7 31. Kg2 Bc5 32. Rh4 Kg6 33. Bb4 Bxb4 $19)
29. Rd4 {(-4.76)} Bc5 {(-4.88)}
30. Rd1 $2 {(-6.38) MISTAKE – Your opponent made a mistake! Better was 30. Rd7}
({BEST MOVE (-5.37)} 30. Rd7 a6 31. c7 axb5 32. Be5 Ra8 33. h3 b4 34. Kf1 Rec8 35. f4 h5 36. Ke2 Kf8 37. Kd3 Ke8 38. Rg7 Ra2 $19)
({MISTAKE (-6.38)} 30. Rd1 a6 31. Rd7 axb5 32. c7 e5 33. Ba5 b4 34. Rd5 Bd4 35. Rb5 Kf7 36. Kf1 Bc3 37. Ke2 Rg8 38. g3 Ke6 39. Kd3 $19)
30… Red8 $2 {(-5.33) MISTAKE – That was a mistake. Much better was 30… Rb8}
({BEST MOVE (-6.98)} 30… Rb8 31. Rb1 a6 32. g3 Rxb5 33. Ra1 Rc8 34. Rxa6 Bb6 35. Kg2 Rxc6 36. Bd4 Kf7 37. Kf3 e5 $19)
({MISTAKE (-5.33)} 30… Red8 31. Rc1 Kf7 32. Kf1 Rd5 33. Ke2 Rg8 34. g3 Bb6 35. Rb1 Rgd8 36. h3 Rc5 37. Rb3 $19)
31. Rxd8+ {(-5.61)} Rxd8 {(-5.89)}
32. Kf1 {(-6.62)} Rd1+ $4 {(-0) BLUNDER – Oh no – a blunder! You should have played 32… Bd6}
({BEST MOVE (-6.74)} 32… Bd6 33. Bd4 Rb8 34. Bxa7 Rxb5 35. Ke2 Bc7 36. g3 Ra5 37. Bd4 Ra6 38. f4 Rxc6 39. Kd3 $19)
({BLUNDER (-0)} 32… Rd1+ 33. Ke2 Rd8 34. Kf1 $10)
33. Ke2 {(-5.01)} Rd5 $4 {(8.08) BLUNDER – Oops! That was a serious blunder. From equal to losing in a flash. Best was 33… Rd8}
({BEST MOVE (-5.01)} 33… Rd8 34. Be5 Kf7 35. Bg3 Bb6 36. Bf4 Rd5 37. c7 Rc5 38. Bd6 Rc1 39. Bf4 Rc3 40. Be5 Rc2+ 41. Kd3 Bxc7 42. Kxc2 Bxe5 43. Kd3 $19)
({BLUNDER (8.08)} 33… Rd5 34. c7 Kf7 35. c8=Q Be7 36. Qb7 Kf8 37. Qxa7 Rxb5 38. Qa8+ Kf7 39. Qh8 Rc5 40. Qxh7+ Ke8 41. Qh8+ Kd7 42. Qd4+ Bd6 43. h4 e5 44. Qa4+ Ke6 $18)
34. c7 {(8.4)} Bb6 $4 {(11.59) BLUNDER – Oh no – a blunder! You should have played 34… Kf7}
({BEST MOVE (8.4)} 34… Kf7 35. c8=Q Be7 36. Qb7 Kf8 37. Qxa7 Rxb5 38. Qa8+ Kf7 39. Qh8 Rc5 40. Qxh7+ Kf8 41. h4 Rc4 42. h5 Rg4 43. Kf3 Rg5 44. g3 Rg4 45. h6 Bd6 $18)
({BLUNDER (11.59)} 34… Bb6 35. c8=Q+ Kf7 36. Qb7+ Ke8 37. Bf6 Rd7 38. Qc8+ Bd8 39. Bxd8 Rxd8 40. Qxe6+ Kf8 41. Qxf5+ Ke8 42. Qh5+ Ke7 43. Qxh7+ Kd6 44. Qxa7 Re8+ 45. Kd3 Rg8 46. Qd4+ Ke7 $18)
35. c8=Q+ {(11.59)} Rd8 $4 {(97.37) BLUNDER – Oh no – a blunder! You should have played 35… Kf7}
({BEST MOVE (11.59)} 35… Kf7 36. Qb7+ Ke8 37. Bf6 Rd7 38. Qc8+ Kf7 39. Qxd7+ Kxf6 40. Qxh7 Bc5 41. Qh8+ Kf7 42. Qc8 Bb6 43. Qd7+ Kf6 44. h4 f4 45. Qd6 Kf5 46. h5 Kg5 47. Qxe6 Kxh5 48. Qf5+ Kh6 $18)
({BLUNDER (97.37)} 35… Rd8 36. Qxe6+ Kf8 37. Qf6+ Ke8 38. Bb4 Rd2+ 39. Kxd2 Be3+ 40. fxe3 Kd7 41. Qxf5+ Kc7 42. Qxh7+ Kb6 43. Qd7 a5 44. bxa6 Kxa6 45. Qc6+ Ka7 46. Kd3 $18)
36. Qxe6+ {(+Mat11)} Kf8
37. Bb4+ $2 {(18.46) MISTAKE – Your opponent made a mistake! Better was 37. Qf6+}
({BEST MOVE (+Mat10)} 37. Qf6+ Ke8 38. Bb4 Rd2+ 39. Kxd2 Kd7 40. Qe7+ Kc8 41. Qe6+ Kc7 42. Bd6+ Kd8 43. Qe7+ Kc8 44. Qe8+ Bd8 45. Qc6+ Bc7 46. Qxc7# $18)
({MISTAKE (18.46)} 37. Bb4+ Kg7 38. Qe7+ Kg6 39. Bc3 Rd4 40. Qe6+ Kg5 41. Qe3+ Rf4 42. h4+ Kg6 43. Qxf4 h6 44. h5+ Kf7 45. Qxf5+ Ke8 46. Qe6+ Kd8 47. Qxh6 $18)
37… Kg7 {(94.35)}
38. Qe7+ $2 {(20.52) MISTAKE – Your opponent made a mistake! Better was 38. Bc3+}
({BEST MOVE (105.83)} 38. Bc3+ Bd4 39. Bxd4+ Rxd4 40. Qe5+ Kf8 41. Qxd4 f4 42. Qxa7 f3+ 43. gxf3 h5 44. Qc5+ Ke8 45. Qxh5+ Kd7 46. Qf7+ Kd6 47. b6 Ke5 48. b7 Kd6 49. b8=Q+ Kc5 $18)
({MISTAKE (20.52)} 38. Qe7+ Kg6 39. Bc3 Rd4 40. Qe6+ Kg5 41. Qe3+ f4 42. Qe5+ Kg6 43. Bxd4 Kf7 44. Qxf4+ Ke6 45. Qe3+ Kd7 46. Bxb6 $18)
38… Kg6 {(25.61)}
39. f4 $4 {(26.06) BLUNDER – Lucky you! Your opponent blundered! The best move was 39. Qe6+}
({BEST MOVE (93.35)} 39. Qe6+ Kg5 40. Be7+ Kf4 41. Bxd8 Bxd8 42. Qd6+ Kg4 43. Qxd8 h6 44. Qd4+ f4 45. Qxa7 f3+ 46. gxf3+ Kh3 47. Qd7+ Kxh2 48. Qd6+ Kg2 $18)
({BLUNDER (26.06)} 39. f4 h6 40. Bc3 Bd4 41. Bxd4 Rxd4 42. Qe8+ Kf6 43. Qe5+ Kg6 44. Qxd4 Kh5 45. Qxa7 Kg4 46. b6 Kxf4 $18)
39… Rc8 {(+Mat09) FORCED_MATE – Now checkmate is inevitable. Your best defense was 39… h5}
({BEST MOVE (28.72)} 39… h5 40. Bc3 Rd4 41. Qe6+ Kg7 42. Bxd4+ Bxd4 43. Qd7+ Kf8 44. Qxd4 h4 45. Qxa7 h3 46. gxh3 Ke8 47. b6 Kf8 48. b7 Kg7 49. b8=Q+ $18)
({FORCED_MATE (+Mat09)} 39… Rc8 40. Qe6+ Kg7 41. Qxc8 Bd4 42. Qf8+ Kg6 43. Qe8+ Kf6 44. Be7+ Kg7 45. Qf8+ Kg6 46. Qg8+ Bg7 47. Qe8+ Kh6 48. Bg5# $18)
40. Qg5+ $2 {(98.42) MISTAKE – Your opponent made a mistake! Better was 40. Qe6+}
({BEST MOVE (+Mat09)} 40. Qe6+ Kg7 41. Qxc8 Bd4 42. Qf8+ Kg6 43. Qe8+ Kf6 44. Be7+ Kg7 45. Qf8+ Kg6 46. Qg8+ Bg7 47. Qe8+ Kh6 48. Bg5# $18)
({MISTAKE (98.42)} 40. Qg5+ Kf7 41. Qxf5+ Kg7 42. Qxc8 Ba5 43. Qd7+ Kg6 44. Bxa5 h6 45. Qxa7 Kf6 46. Bb4 Kg6 47. g4 h5 $18)
40… Kf7
41. Qxf5+ {(108.75)} Ke8 {(+Mat02) WHITE WINS – Play might have continued…}
({BEST MOVE (108.75)} 41… Kg7 42. Qxc8 Bd4 43. Qd7+ Kg6 44. Qxd4 h6 45. Qxa7 h5 46. b6 h4 47. Qe7 Kf5 48. b7 Kxf4 49. Qxh4+ Ke5 50. Qh5+ Kd4 51. b8=Q $18)
({FASTER_MATE (+Mat02)} 41… Ke8 42. Qe6+ Kd8 43. Qe7# $18)
({CONTINUATION (+Mat02)} 41… Ke8 42. Qe6+ Kd8 43. Qe7# $18)
1-0

[/pgn]


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