>pic related
>>21766356sorry for your loss
>>21766356Lamb sausage and egg noodles.
>>21766358Wait. What!?
>>21766371>burnt on the outside>raw red on the insideDid you turn the stove heat to maximum and just say "fuck it"?
>>21766386>>burnt on the outsideHow in the hell is that burnt?
>>21766386>posting on /ck/>doesnt know what a sear is>"sorry for your loss"sorry for your loss
>>21766356I attempted traditional teriyaki chicken tonight. 4 ingredient teriyaki sauce.It was relatively easy to do and delicious. Definitely going to be on the rotation, and next time will be even better now that I have a feel for it.Pretty good looking sear on your steaks OP, but I usually add the pepper after so if doesn't burn. Some people enjoy that taste, I dont. Did you finish in the oven?
>>21766445Forgot to mention that you lightly score the skin on the thighs then start them in a cold pan on medium heat. The sear came out really nicely and no curling. Would recommend trying the cold pan method. It worked very well.
>>21766386>>21766396>>21766400Absolute eyeroll. Not even close to burnt. I could have seared it even more.
>>21766356>>21766386>>21766456When you post steak or beef, there are indian faggots who seethe at this because it's their god or some shit and you didn't eat cow shit instead of meat or some garbage.It's hard to but try to ignore them.Looks terrific mate, great sear and the pan sauce looks lovely. What went into the sauce?
>>21766445Thank you. Only a slight bit of pepper on the seasoning rub. Most was in the sauce. After the pan I let them rest as I made the sauce then placed them on the grill, low indirect heat until the temp I wanted was reached, flipping once.>>21766505Fuck poos.For the sauce...>fresh crushed peppercorns in steak pan after sear>conganc flambe to deglaze >garlic gloves>vegetable stock (what I had, but still good)>heavy cream>salt>dijon mustard>whisk in butterI cooked the chanterelles, shallots and parsley separately. I took the filet off at 113F to rest for 5 minutes before plating. It was amazing. Sauce was very hot, but since it was peppercorn, it didn't built up in the heat level the more you eat. First time making this sauce and trying it and I'm addicted. Heavy cream is a must to tone down the heat.
>>21766528Oh and the most important thing to do... After you reduce the stock by 1/2 and add the cream, pour the sauce through a sieve and then put back into the pan. It gets rid of all that chunky peppercorn and garlic that would most definitely overpower the sauce.
>>21766456>>21766505Of course Europoors are going to hype burnt steak. Neither of you understand what a sear even is. >>21766528Imagine being such a lonely faggot who has nobody to talk to in real life so you seek approval online from other cooklets. Take your failed steak back to red-dit
>>21766561projecting much?
>>21766561Lets see it.
>>21766561
>>21766356It's gonna be chocolate and beer again tonight
Throwing this week's leftover ingredients into the pan and hoping for the best.
>>21766456>>21766528VERY nice. Glad to see people cooking. Even with that beautiful photo and excellent presentation there are still some pieces of shit criticizing you. Happens to the best of us. Keep posting your beeves. We need to keep cooking at the forefront of this board.
>>21766356>that perfect sear>with so little oilwhat's the secret here?
>>21766445nta, I strongly recommend you this recipe, good as fuck with teriyaki sauce as well>chikum cut in chinese cuts, honestly I just don't know how they cut it like this but it works wonder for the bite ratio>bamboo shoots>chinese shrroms or just champignones over here we call it "pollo con bambu y setas", it is from an original chinese recipe although adapted a bit to spanish market by the chinkos themselves, needless to say that it tastes delicious and you CAN'T serve it with a side fo "arroz thres delicias" with which you take spoonfuls of the combination of the saucy chikum and some ricethe way I do it is I take like a small mountain of rice and bring it to the saucy chikumand pick bits of the chickum and ingredients and mix it with the rice just in the spoon, amazing
>>21766797honestly? looks amazing ngl
>>21766877The heat from the stove sears the meat
>>21766356Simple sausage, spinach, mushroom stir-fry with white rice.
>>21766877I use Algae Cooking Club oil. Put a little in the pan once hot and make sure it shimmers and moves around fast. Should be lightly smoking. Then put the steaks in and give a few presses on top. 2 minutes on each side.Biggest protip is to...>pat steaks dry>salt both sides>put into fridge for two hours>remove, pat dry again>add seasoning rub to both sides>let sit before cooking 1 hour per inch thickThat gets the steak nice and dry which helps with the sear.>>21766797That does look amazing. How did it turn out?>>21766889I should make something like that. Looks like a good combo.
>>21767458>seartipsinteresting, that's a lot of work though, I hope I get a chance to try this out
>>21766356Egg noodles, waffle fries and croutons. Made the sauce from scratch, it was hot as balls as I put a lot of chilli powder in. Big Success
I've made all kinds of bread, pizza dough, egg noodles from scratch before but for some reason I've never made southern buttermilk biscuits. Holy fucking shit. I've never made something that was so easy to make, cooked perfectly first try and tasted that good. The shit is just self rising flour + heavy whipping cream in a buttered pan for 20 mins.I ate half a pan of the biscuits with honey and I'm about to eat the other half with some baked beans + bacon.
>>21767537When steak is $30 a pound, I'm going to put in the work and get the most out of it.
>>21767654yeah, makes sense
Got some white sea bass I’m gonna eat with couscous and microgreens.
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>>21766456Looks great, nice presentation. What plate is that? I want to get some plates like that with a well in the center for sauces.
>>21767664pretty fucking gay bro
Bacon wrapped shrimp glazed with hot honey and served with angel hair pasta, broccoli salad.
>>21766456looks good bud
>>21768036no it doesn't pal
>>21767776Thank you. It's just some cheap standard white plates from any home goods/grocery store.
>>21768068That's why it's so basic bitch and not worth the accolades that retard bestowed upon you.
>>21768071I don't care if it's basic bitch. It's a hobby. I'm learning to cook and happy it tastes great and like to share my tips I've learned along the way.
>>21766528i broke my monitor trying to drill my throbbing cock through the screen :(
Cooked up some unused potatoes and stuffing sausage from Thanksgiving
>>21767793If you wanna be nearly as strong and have as much heterosexual coitus as I do you gotta eat like this
>>21768403>stuffing sausageI'm intrigued, did you diy it? Is it good? I just found a recipe for stuffing meatloaf I'm gonna try. I fucking love stuffing
>>21768575>couscous, microgreens, chili and sea bassLooks good!
>>21766356I have steak too, a 1lb. dry aged prime striploin. Haven't had dry aged steak before.
idk. i'm sad today so i doubt i'll be very hungry.
>>21769250Cheer up, pal.
>>21768575Microgreens look a lot more appetizing than macrogreens
>>21769250I'd suggest this is the wrong board. I, personally, don't want to read such Facebook shit. I'm not speaking for others, obviously.
>>21768992Sorry, should have put “sausage for stuffing”. That said stuffing meatloaf sounds like it’d be very tasty
Gonna get another wawa burger, never had bad food from there, better than fast food and most restaurants around here
>>21769341Nobody cares, you wooden piece of shit. You're acting smug about something trivial.
>>21766528You forgot the shallots, and mustard doesn't go in poiver soce
>>21766858>We need to keep cooking at the forefront of this board"Based," to use the parlance of our times
>>21768575Gay as shit
>>21766356Another stir fry tonight.Sausage, carrots, onion, chives, green onion. Seasoned with curry powder, salt, pepper, msg, and soy sauce.The rice underneath has salmon flakes mixed into it.
>>21767864That looks delicious
>>21769350>poiver>soceWe’ve got a chef in our midst, I see.
starting up the bacon for some beef and Guinness stew. How would the Irish make this?
Beef chuck. Maybe I cut it too big, oh well. gonna have to do this in 2 batches. I'm using Chef Jon's recipe, if your interested.
crust looks better than last time.
>>21769354Don't ever respond to me or ever call any of my posts "based" you piece of shit. You're ruining another thread with your foggy pics from years back.HOW MANY fucking times are you going to keep posting this>>21769350Probably a lot since it's your only photo that doesn't look like it was taken in a house that some part of is afire. Ruined with your dad's fucking car keys though. If you wait six months and come back with all the keys digitally removed I promise we will never mention this again. But you still really think it's a flex or something so you'll never stop. Less hate is less attention, and you need all you can get.
>>21771278>>21771284>>21771293I'm gonna stop you right there and remind you to rotate your photos. Don't post directly from your phone without resizing first.
>>21771313Kek. "Based." Parlance.Tonight I'm making some more fuckin eggplant parmiagiana eyetalian murican styleMaking the SOCE for it right now"flex" is ebonics, by the way
>>21771323>Parlance.What? What about it? You just making nonsense "statements" now?Ebonics is how we communicate with uneducated brown people like yourself. Your workspace is filthy. Broken microplane.The keys are stupid. Your pipe is gay. Your grinder is some tiny version for fags. Pocket knife is garbage. Why do you empty your pockets and put all your shit by your food???We keep asking and you never provide an answer. You clearly have some sort of mental disability. Get a working camera.
It's my birthday so it's an 8oz. centre cut filet mignon, cooked in sage, thyme and garlic brown butter with oven baked salmon topped with bechamel and cracked black pepper, sauteed baby broccolini and red onions and Yukon gold mashed potatoes topped with 5 year aged black truffle white cheddar. La Fin Du Monde beer to drink.
>>21772921No one cares, fuckface.Just let these threads die off.
You know I’ve probably had close to 1000 cans of tuna over the years but today for the first time I opened one up that was definitely spoiled … a nice name brand bumblebee that wasn’t set to expire until July 2026… didn’t even think that sorta thing was possible
>>21772921Sounds like a great meal, Happy Birthday!
>>21772075>Get a working camera.He'd still get his greasy fingers all over the lens.>>21773296*bump*
>>21766356Frozen buffalo wings and frozen onion rings they're in the oven right now. I wanted to go get a burrito, but I have plenty of food at home, and I'm trying to save money.
>>21773568I certainly did not. Don't you know how to post without doing so?
>>21766356had some of these bad boys
>>21768575I ate almost this exact meal every day for the whole of covid, always had a little lemon cream sauce or something to drizzle over though.
>>21766356Angus with herb butter and bean salad
>>21772921Happy Birthday! That sounds amazing! I like all of that. Any pics?
>>21773954Why is your computer on your kitchen table?
>>21773618>By from the MSG peopleHow dare you, anon. Don't you know MSG will give your butt cancer, shrivel your penis, make you bald, and give you ingrown toenails?For shame.
>>21774032Based. I'm ugly bastard maxxing
this. no one ever thought to put a 8oz steak inside a pancake until I invented it
>>21773970you don't have several computers throughout the house?
Grim
>>21766356Bacon & broccoli w/ some cream cheesed bread & eggIt was kind of bad.
