Broccoli Soup and Pan-seared Steak with Mushrooms
>>21754262That's just raw broccoli
I've made this before. Well-worn territory. But if anyone hasn't seen it it's a slightly uncommon method on the soup.Starts with bacon.
Onions and garlic
Chopped broccoli in a pot of water
A collection of cheeses
The bacon is all rendered and extremely crispy. Look at it wrong and it'll snap. It's going to make a good garnish.
>>21754274>velveetaAlright I'm leaving
The onions and garlic are cooked in the bacon grease.
>>21754277It's just enough to bind the soup. Maybe a 1/2 cup for two gallons of soup while 1.5 lbs of sharp cheddar, pepper-jack, havarti, parmesan, and colby-jack make up the rest. Without a roux the soup could break.But yeah, you go away because you don't understand that.
The onions, garlic, and all of the grease go in with the broccoli to boil.
Heat on high. Once it boils reduce to a simmer.
>>21754281Why not just take a shit in the pot that might bind it too.
Forgot this. Between the cheese and bacon grease and a heaping spoonful of the concentrate I won't need any more salt.>>21754289haha, I think the fecal odor would override any binding properties my stool might have.
>>21754274>>21754278Wow seems like it’ll be very flavorful
It's going to be extremely hot and the immersion blender is powerful so these chunks will do.
If there's a fat strip I want to brown it really well.
The teriyaki marinade browns nicely.
The tri-tip came out nicely.
When the thickest part you can find is tender you can turn off the heat.
You can do the broccoli and cheese together probably, but I usually do it in two batches.
If you find it's too thick for your liking you can add cream. I like it runny enough to drink from a mug.
...and yet still thick enough to support a small bacon raft garnish.That's it. Thanks for watching.
>>21754264I could post the finished soup at the start but I like to maintain the illusion that I'm posting these photos live as I'm cooking it.
>>21754328you mean it was all an illusionlooks good
>>21754355You believe it looks good.
>>21754303Looks delicious but needs some sides. give me a potato or somethin
yeah I've seen this made a couple times now but it always looks tasty
>>21754303Overcooked. Looks cheap.
>>21754303looks good. Made me hungy now.
>>21754281>you don't understand thatlol the guy using a teflon pan and a gallon of oil to cook bacon is clearly an intellectual.
>>21754974lol, bacon releases its own "oil", dumbshit. It goes into a dry pan.
>>21754979>It goes into a dry pan.sure it did big guy, whatever you say
Yes, kind of a rule of mine.
>>21754984Do you understand how it works yet? A change takes place over time.
>>21754984The bacon gets smaller as the grease increases. But I guess if that first photo isn't taken soon enough a retarded manchild will accuse me of deep-frying bacon in more oil.
>>2175500898.9% more fat than meat lol, do Americans really?
>>21755008thats not the same bacon as before, in the pic of the original bacon we can all see the fat has not rendered and yet there is an abundant amount of oil because you added oil to it.
>>21754311>I like it runny enough to drink from a mug.Very based, especially with such a luxurious soup
>>21755202Yes, but its the same pan and I always make bacon the same way, you retarded fucking dingus. No one cooks bacon in oil; there's no reason to. In the original pic we're catching up about 3 minutes into the rendering process. You KNOW this. You're just being a stubborn troll. I've provided two photos of bacon being started in a dry pan and illustrated the rendering process in case you didn't understand. Admit you were dropped on your head or experience mental retardation. I went out of my way to make it VERY easy for you to grasp and still you pretend it eludes you. I believe you are hopeless. Perhaps a fast food thread is more to your level of understanding and appreciation.
>>21755798fine whatever I'm a retard
>>21756292stunning
More tri-tip from the freezer to prep for the next few days.
We've got kosher salt, onion powder, garlic powder, Mrs. Dash, and a garlic/herb salt-free seasoning blend on layer one.
Most of the same stuff on layer two. It's all going to get tossed in marinade too.
My favorite; I eat some every day
>>21754274>>21754281Velveeta bad because it's industrial cheese
>>21754303made my mouth water OP.
Thin teriyaki. I have no use for that sweet molasses kind.
>>21756348
>>21756349>industrial cheeseI consider myself a titan of industry. I'm cashing out this jar. Combining with teriyaki to loosen all the peppers and seeds and oil.
Shake
Mmmmmm
THREAD WITHIN A THREAD:Stealth tincture. Making my biggest batch yet. This is two ounces of weed I picked up for $80. I'm going to take the lamest buds of each pile and grind up about an ounce, decarb in the oven, and simmer with almost all that pint of everclear.
Kind of smells like hay. The stuff you get for those prices is never the diggity dank. But it's strong and will make good medicine. I don't want to smoke it though.
It's sticky and smells better when you tear a bud open. Not bad at all. I feel bad for all the farmers who got into this racket to make the finest weed and now they just make the strongest weed and when it doesn't come out perfectly (and who knows why) it ends up a huge bargain.
This fucking powder just sticks to everything now until it's finished in the oven.
A couple more grinders full later and this is almost an ounce ready to decarboxylate at 300f for 8 min. You can go 250 for 30 min. or a range of other options. I've honestly never fucked it up. Who's to say what could have been had I done it differently. At these prices I really don't even care. This whole batch will cost me $50 total in weed and booze and will yield hundreds of doses.
It's done and ready to simmer in hooch.
Doesn't look like much now.
lol, I can't believe I'm making so much at once
This is a batch I made for a thread here 13 or 14 years ago. It's like 2 oz. of liquid in there.
Same pan, different range.
Once the water is boiling the alcohol is already going to be too hot, so at this point turn it way down. Alcohol boils at a far lower temp. It will boil within water barely simmering.
That's it for a bit.
>>21756388looks nice why dont you just smoke it instead of being a huge faggot?
>>21756414It's really not that nice. I smoke way better weed than that. Different category completely. Most dispensaries don't have weed as good as I get from my guy.
I reduced it quite a bit. It's going to be a very concentrated batch.
Squeeze hard. Get it all.
1 Tbsp of this damp, alcohol-soaked weed powder will get you baked off your ass in a microwave coffee cup brownie type thing. Anything you want to mix with butter and cook up.
i never had good luck trying to make tincture or whatever it was called. the alcohol version of bho. cool that you did, 20 years ago or whatever. good job!
Time to fire up a bowl of that soup. >>21756529Try it again. It's really hard to mess up. If you're in an area where cannabis is expensive or hard to come by I maybe wouldn't chance it. But it can really stretch your stash and it's great for those who don't want to smoke. And there's no waste the way I do it. I end up eating all of that leftover mulch in the end.
Pulled some prawns out of the freeze for a surf and turf thing with one of those smaller steak chunks.
This soup is always better the next day. It's thicker too because I reduced it a bit. This time I can float a plank of brie on it, where last night it would have sunk.
These tincture jars need to get scrubbed out for reuse. There's a reason they call it 'resin'. Sticks like glue to everything it touches. Wait until you see the cup I drink it from.
The color is perfect. But this is too much to take.
this is more like it.
So you want to use either disposable cups, scrub the one you use immediately after using, or like me use a dedicated cup only for tincture.I'm aware it will look absolutely gross to many of you.
And then, not unlike absinthe, anything you add to it will make it cloudy like milk. I put some sparkling water with juice, about the color of a rosé in there and this is what it looks like now.
Well, down the hatch.>>21756546This is a 1/2 teaspoon measuring spoon btw, so the dose is 1/4 t. Like anything you want to be very careful when you titrate. As with salt, you can always add more but you can't really take it away. You do NOT want to do too much of this stuff because even an experienced psychonaut can have a bad time and end up hiding under the covers or in the shower too afraid to get out. lol, but those times make for good memories and a laugh later.
>>21756552Very interesting to see your process, is the tincture flavor super strong?
>>21758427Yes, it's strong and the pure alcohol stings if you don't dilute it with something. This batch is weird though. Must have been a lot of energizing terpenes in those strains, because I was all hyper and couldn't get settled into bed even hours after my dose.All that sativa/indica shit doesn't really mean anything anymore. You never know what you're going to get with these endless THC-motivated, fruit-titled "hybrid" strains. I'm going to label the jar "day juice" or something and just not use it late at night. Should last me months.
I butterflied a couple of the chunks from>>21756367and seared them. Didn't feel like doing the shrimp. Maybe later.
Keeping it real simple. Just some sauteed onions in a little buttery sauce of some kind. The meat is so flavorful after the overnight marinade and all those spices soaking in.
I like well done meat sometimes. And you're not going to get a good sear on both sides of something cut this thin and come out with medium rare. Just fully cooked browned meat with onions is a comfort food. Reminds me of my dad.
Butter
This is what dad would do. I usually go soy/teriyaki or red wine/port wine at this junction. But it's been a while and I'm going this way.
More butter.
There it is. Simple little plate of meat and onions with plenty of richness.
The onions came out undercooked with some crunch left. Just like dad would have wanted. lolReminds me I need to make that calf liver I teased a couple months ago. I get in a rut and just make the same stuff all the time. Steaks, broccoli cheese soup, nut, cheese, and charcuterie stuff on paper plates. I'll try and be more creative and photograph more of the things I cook. I promised someone 'baklova'(?) a while back; some meringue mountain with fruit. I have the standard professional equipment and background to do most things anyone could request. I'm just not all that motivated in my free time to cook complex stuff for myself. Especially if it's not something I'd normally eat. But I like a challenge. I just got a few different things at the store that I'll be cooking up in the next few days.
>>21758766Pavlova maybe. Something like that. I have the fruit now and I still have the eggs. I just have to dust off the stand mixer and invest the time. I found a recipe I like for it.
sounds amazing
Space cake starts with butter
There's so much of this. Still very damp and noxious smelling from the pure alcohol.
Then melt it in the microwave
Hey, it exploded! haha
Some caramel syrup and granulated stevia
egg
Almond flour, cocoa powder, baking powder
And vanilla extract. Mix. Microwave 70 seconds on high.
Blast off. Should feel like about 35mg I'm guessing.
>>21760755Turns out better than I’d expect for microwave brownie. I made a microwave brownie mutant as a kid and never tried it again
>>21760760As you can see it's pretty foolproof. I don't even measure the ingredients anymore. It's like baking bread in that way. Once you've got the basic ratios down it's like riding a bike.
