Just loaded up with a lamb leg roast, some chuck roast, and two beef shanks among other things.
Seasoning up these FAT New York strips with this stuff.
>>21953267How many lb is that chuck? Seems expensive for choice
No more fucking around.
>>21953275I am not trying to be a dick but those look very low quality. But I really do hope you cook them to the best of your ability and enjoy them.
>>21953276$9/lb is the best you’re going to do for that in the PNW. It’s gorgeous beef. Or it’s quick sale rotting meat. The trolls always say so. Lol
>>21953279>really low quality Okay. I don’t know what you’d be basing that on from your location. Are you a butcher?
>>21953286how you planning on cooking it?
>>21953311Boil
Two for the freezer, one for the oven.
Corned beef
>>21953311Roasted with onions.
Corned beef and cabbage soup.
>>21953267i need to see the price/lb on those shank
>>21953327They’re already buried deep in the freezer but it’s $5.99/lb.That’s Costco prices.
>>21953267I still don’t know how I feel about this modern trend of just taking a leg and letting the lamb live out the rest of its life in peace. Seems like you should just kill it or let it live with all its legs. Some people are trying to find some middle ground to make them feel better about eating meat
>>21953336Wtf is this a real trend
This shit is already slimy. What the fuck? I’m taking it back.
>>21953336Bah!!! Not my leg nigga!!!
>>21953344This weak faggot again. Kek
>>21953336That is really fucked up.
Got 3 lbs of salt and pepper pistachios.The real cooking begins tomorrow.Maybe a New York strip later.
>>21953325Nice quick soup, looks good
>>21953267Look at how cheap this meat is and the sale by date. This meat has been sitting around for a week or longer. How do people eat this shit?
>>21953278Imagine bragging about powdered bullshit instead of using fresh ingredients. Typical cooklet.
>>21953527Wait till you find out how meat is aged.
>>21953267I wouldn't buy anything with Australia on the label. That's just asking for low tier garbage.
>>21953334>CostcoAbandon thread. Bad enough this retard buys cheap meat meat in bulk and freezes it which brings down the quality even more.
>>21953334You post pics of groceries like this is an actual accomplishment. Is having food so rare for you that this is considered something to brag about?
>>21953533>she doesn't know that American lamb is filth (especially given their third world level of food standards)Ouch the ignorance is painful.
>>21953527You're a fucking retard. Costco is known for selling great beef. The sell-by date is only three days after the packing date. That's a GOOD thing, dumbass. None of you trolls who criticize meat know anything. You certainly never post any "better" meat that you cook. >>21953531It's a base. It's more of a paste. It's not powder. You fucking dumbshit. Imagine making a fucking stock out of vegetables and chicken carcasses every time you needed to make a soup.Go insult someone's bullion cubes or ramen packets. You have no idea about anything culinary. >>21953536lol, BYE. I can't wait to see your thread where you buy food better than mine. >>21953537No I don't and no it isn't. You obviously aren't familiar with the thread. Jealousy is what fuels all trolling on these threads. There's simply nothing to make fun of. Ever. If there is, I'll make fun of it first. You try SO hard to insult me and yet there's nothing to insult. Keep trying. You just look fucking stupid.
Cooking with these is a little more work and different results. They’re not inherently better. I have to clean them, preheat them exactly right, use them, then carefully clean them again. It’s fucking 2 am here.And I’m going for laziest worldwide.
And I’m happy with the results no matter what I cook in. Hope you’re all eating well.Roasted beef and potatoes tomorrow.Thanks for watching.
>>21953595You blogposting isn't helping your case, in fact you're embarrassing yourself.
>>21953947Hard is the man's soul who cannot endure God's love>>21953648release me>>21953535I am but a pebble in the ocean of sin>>21953341Argus cannot hear me>>21953786Sexual pleasure cannot heal the wounds of your soul
>>21953267Good, that's the way.
Seasoned uncovered overnight.
How should I prepare these?Let’s hear about how low quality these russets look. :)
Onions, garlic, splash of teriyaki. My dad would use Worcestershire instead.
>>21954659Make Pommes Anna. The outer layer gets super crispy like potato chips
I flipped it over. I like this side up better.
The oven’s dark and deep and we’ve got hours to go before we eat.
>>21954664Those remind me of a prick “chef” restaurant owner I used to work for. And I’m going for laziest worldwide. But I’m not above breaking out the mandolin. I might not even make potatoes tonight.Thanks for the suggestion, I may well make those one of these days.I love a grapefruit.
>>21953675>helping your caseHa ha ha! I'm not making a case. The fact that I respond at all is just because I enjoy stating the obvious. There may actually be viewers dumb enough to briefly consider the criticisms. You people are fucking silly. >But, but you didn't do 97 steps the way Thomas Keller does! You didn't grow your own herbs or raise that chicken! Your BRAND NEW beef is rotting there before our eyes!Laughable nonsense. All of it. Any apt criticism I will make myself. None of yours even count. You're always wrong.
>>21954688You can't really fuck up home cooking. You're trying to have it both ways. You want to hold me to some lofty standards that aren't even consistent. By SOME criteria I'm sure you could say my food doesn't make the grade. But for home cooking? No, I far surpass 95% of the people who post here. That's a fact. So keep showing up and claiming I "fuck up" these things that I set out to make. Tell me my perfectly medium rare beef is 'overcooked' or 'undercooked' or whatever you decide to go with. None of it applies to my food. It's often objectively spot on, so for you to say subjectively that you disapprove doesn't even ring true. Especially when not a single one of you can ever post anything that would make me respect you. I do see other cooking threads made by actual chefs. They have the same trolls making the same stupid comments. They don't come here and tell me I suck and I don't insult them. I'm not telling myself, I'm telling YOU.
Venus is rising, it cannot be stopped. Hold your loved ones close.
Avocado
My 20g of carbs for the day.
Pure beef tallow because I'm afraid of inflammation. ;)
These are super good. I got a good deal on all sorts of beverages from Costco. The ones people on this board bitch about being too costly.
Like these things. They're about a dollar each instead of $2.50 or whatever in the 4-packs at the regular stores.
And these are far less sour than other Kombuchas I've had.
Chips are done.
>>21953267>this retard is back
>>21954838>half-flipped>half-cookedAHHHH
My roast is getting close. I love the smell of a roast wafting through the house. Hood fan is on too so all the neighborhood dogs can envy ours. Not that he's getting this.
>>21954839Who are you quoting?
Looking delicious.
The more the merrier.
This is going to go back in covered and then I'm going to turn off the oven and let it slow cook another couple hours.
The test chunk is very tasty and tender, but it's from the edge. When the meat is this done throughout it's truly finished.
Avocado, dried onion flakes, red onion, kosher salt, fresh lime juice, Tabasco. Pace Picante on the side.
Hot, fresh, crunchy chips, homemade guacamole, the best jarred salsa on the market. This is a delicious snack. Easy to make. I hope you whip yourself up the same sometime.
And keep citrus wedges prepped to go in appropriate beverages. It's little things like these which make life all the better. I'm never without them.
>>21953267OP, I have a question for youYou've clearly been on this board for a while. You're clearly familiar with the board culture. You know how cookalong threads work.But you consistently do shit like this>>21954841>>21954843>>21954844>>21954846>>21954847>>21954851>>21954852>>21954855Where you just string together a bunch of pictures taken within 2 seconds of the other and provide color commentary, instead of just providing 1/3rd the pictures with the same commentary. And you CONSISTENTLY draw the same three people who just come to these threads to insult your cooking and you. You don't accept any criticism, you don't offer any cooking tips, you use fairly standard recipes (not insulting)What's your aim here? What's your goal with these threads?
Yeah, I've been at it 16 years or so. Here's a blast from the past I found recently.I don't have a goal. I'm just doing my thing the way I want it done. I accept some criticism. I just don't respect most of the people criticizing because they're trolls or dicks. Something about the way I do things attracts these trolls. I don't know what it is, but their posts are not based in reality. Their insults do not make any sense. I don't use any recipes at all, but yeah, it's home cooking so it's pretty standard. I guess I hope someone will pick up something from what I'm doing. Maybe they'll see that something is really simple to make just by throwing things together. More images make that easier to follow. I'm doing this for my own enjoyment. If there's any "aim", it's that someone might enjoy it too or perhaps learn something new. There's no reason why this should confuse or offend anyone, but I never claimed to understand these corners of the internet or the weirdos who inhabit them. And I'm here too, so I must be a little strange. I know I'd be much more appreciated if I took my work to strictly moderated forums where a nicer class of people post.I don't give a fuck about board culture and I never have. I fight it every step of the way. I may never remake this place the way I want it to be, but I'm going to continue to do things my own way. Thanks for the interest.
>>21954867I used to be pretty fat but not anymore. Tell me why you dislike me. Why do you feel the need to try and harass me with your weak and off-base insults?You're welcome to keep at it. I just wish I could figure out your motivation. Do you find my tone to be patronizing? Are you a vegan? Do you just not have access to good ingredients? Do you covet what you've seen of my home? Do you just hate cute little dogs?lol, what is it, buddy?
>>21954931You can't even cook a burger without burning it to a crisp. Sorry, but everyone knows you're a brokie that can't cook.
>>21954963>>21954956>doesn't season eggs>overcooks eggs>brokie cope >loves greasy pasta>burns burgers to a crisp>constantly posts pictures of mom's car and car keysCantcook brokie behavior
>>21954967>brokie cope and brokie projectionKek. you sound angry, brokie.
OP’s always saying to post your own cooking if you dislike hisOk, here are some dry-brined pork tenderloin cutlets I cooked up for dinner over the next couple days. This 1lb was pan fried, and in the interest of health I baked the other 2lbs.OP, your cooking is not good
>>21954987Phoneposting, doesn't count
>>21954970>>21954992Stop feeding the trolls. They're not bright enough to differentiate who's addressing them.>>21954987My cooking is great. Is that image supposed to be impressive or somehow trump my offerings? I'm sure it tasted good. Otherwise you wouldn't eat it or post it. I'm not going to criticize it because I don't know. I'm not an asshole. As for my cooking, you really have no leg to stand on. When I post "not good" cooking, I'll let you know. It's been a while since I have. Everything in this thread is appealing to you and you know it.
>>21955020Actually unreal
>>21953267You literally already have a thread up dedicated to your schizo cooking, just post there
>>21955025No, that thread was compromised and near the image limit. This one does not explicitly invite anyone else to post. But no matter where I am my dedicated fanbase of trolls will find me and expose their misery in my threads. This is the new one. You don't need the word 'literally' there, dumbass. You really use it too much. It's appropriate quite rarely, despite the trends with young morons.
>>21955037>Those are burnedIncorrect. They're brown, not black. Much like you.
>>21955039>>21955037>drunken poorfag cope>constant reddit spacing>ran out of shitty food to postSpoken like a true flyover brokie. Why are you getting so wasted every night, alcohlic brokie?
>>21954987>dry-brinedYou fucking retard. lol, there's no such thing. Brine is liquid. We've been over this.
>>21955043haha, what is that, some kind of 'demon dog'? A 'hellhound'? Why would you put that on your body? Have another beer, another bowl, another burger, godfag keyMW incelplay your sublime cd until mom makes you turn it down, burnout
>>21955048>more lies>more cope>more reddit spacing100% angry and poor. KEK
>>21955048a sober person would take a photo of those things. Why is there picture of your phone? Or any of it?
>>21955058*wouldn'ta sober person would not take that picture
>>21955064>even more desperate poorfag copeThe posts keep getting funnier and funnier
Would you kids mind taking the bickering to another thread?The roast is finished.
Perfectly tender and juicy. Amazing flavor throughout. Nothing dry or tough or in any way disappointing.
>>21955083Where is this roast? I see a boiled piece of meat
>>21955064LOL
Yes, I frequently eat from paper bowls. I reuse my nut and cheese bowls. I don’t like washing dishes when I don’t have to.This tastes really good. Doesn’t need fancy plating.
>>21955100> I reuse my nut and cheese bowls. …why?
>>21955094dude, FUCK OFF
Hey op, nevermind the haters. i enjoyed your thread.
>>21955105>>21955089Two fucking morons attacking each other with useless fucking A.I. answers as if that's not embarrassing. Can you guys please go elsewhere to have this faggy little slapfight?
>>21955111A lone voice of sanity. Thank you, buddy.
>>21955107but you are always doing it. fucking loser
Imagine being a troll and posting your engine and your pocketknife and your lame phone and keys in your fucking forties.
Damn keyanon got absolutely destroyed again
And then I'm gonna starte my owne threade Kek cry pussiesBye
>>21955137This
>>21955145good for you, loserif you have any confidence at all you'll do it in your own thread
>>21955151lol, what are you even doing? You look like an idiot with that stupid title. And of course even without it.
Mom'skeysfag got so bootie blasted she is making her own cope thread. Burnt burgers incoming!LOL
>>21955156No. He's going to keep ruining this thread for spite because he's a baby. When he was young and people told him to fuck off he still hung around. The type of person who puts his finger right up half an inch from your face and taunts "I'm not touching you!"Insufferable person. Insistent on sharing his pathetic life with us, and not even in his own thread. Because people avoid his like the plague. If this is how it is online, no wonder he has no one in the real world to put up with him. It's so fucking sad. And he knows this and leans into it because leaving would be "accepting defeat" in his warped, stoned mind. All of this is so obvious and pathetic.
>>21955166Every single one of his posts, without fail, scream insecurity. He is so desperate for validation and attention it's unreal. Really sad.
Jesus, lol. Someone made a whole thread demanding his removal. One of you guys in here? I'm sure it'll be taken down, but it sure is funny. >>21955170He craves NEGATIVE attention too. That's the weirdest part. He could catch flies with honey if he wanted, but he's an antisocial cunt.
>>21955175He cannot get positive attention because he is a failure. He cant even keep his kitchen tidy or cook a burger without burning it to a crisp.Look how desperately he begs for attention when no one is even talking to him. I didn't make the meta thread, but it sure is funny, and will definitely get deleted.
>>21955175I don't think she can help herself. She's just proving me right so whatever lol
>>21955199>>21955207>sheThis is stupid no matter who is doing it.
>>21955323>cutting onions with a pocket knifejfc how poor are you
>>21955083Looks glorious OP
https://www.youtube.com/watch?v=kPIdRJlzERo
>>21955383>>21955403>>21955412Lmfao
>>21955366Thank you so much. Everything came together just right this time. It tastes EXACTLY like French Onion soup.
>>21953947
>>21955445Dude, you are clearly evading a ban. Take what is far more than a hint and fuck off. Make your own thread, no one will go bother you.
>>21955445What didn’t you miss? You miss everything. No one likes you and all of your namefag posts were removed. Someone made an entire thread devoted to getting you booted, and you were.What an insecure fucking weakling you must be to foist yourself on everyone in this fashion.I’m sorry embarrassed for you. How many beers and bong hits does it take for you to forget what an insolent turd you are long enough to fall asleep every night?You must be miserable to carry on like this.
Corned beef and cabbage soup served in a plastic lunch meat container.
Cheese assortment and salami
Herbed cream cheese and bologna tower
Im making a kimchi paste and it said use 2 TBS of sugar, which o don’t have on hand. Can I substitute cinnamon sugar instead? Obviously that will throw off the taste but it’s still sugar and I’m already using a chili garlic sauce with it. I did a taste test and it still has a spicy kick
>>21955912Don't use cinnamon sugar, do you have honey?
>>21955917Nope
>>21955586>>21955583Looks delicious and well cooked.>>21955933>>21955929>brags about a 350 dollar knife while ban evading.Broke bitch behavior.
I come here to look at pictures of food, OP has posted pictures of food, I am happy.
>>21955912I wouldn't. And I've made lots of kimchi. In fact, people keep telling me I make basic stuff here. Maybe it's time to do a full how-to on kimchi.I think my tub of gochuchang is all old by now. Been a few years.
how fat do you think op isi'm guessing really fucking fst
>[DELETED]lmfao fucking loser
New York cut in half, warming up to cook later.
Now I’m making an egg taco.
I don’t want it fully crunchy.
Habanero Jack and Muenster
You want a fully cooked yolk
The heat of the egg will complete the melt when the time comes.
Success
And that’s how I make an egg taco.Hits the spot. Steak and shrimp later tonight.Thanks for watching.
>>21956294Keep guessing, troll.:)
>>21953343explain to me how that would be even remotely economically viable to surgically remove one singular leg from a lamb and nurse it back to health so you can have "ethically sourced meat"?
I don’t like shrimp this size. Won’t be buying them again.
Just right.
>>21956789No no, dudeweedlmao
>>21953286>wrinkled ass handsholy shit
>>21956838>using "ass" like thatHoly shit cringe wigger
>>21956777what are those cuts?i might have to try theseone of the better lookin ones
>>21956846>>21956338
This is very non-fancy late breakfast stuff here.
Scrambled with a Single.
Everything turned out absolutely perfectly with no mistakes as intended, as usual. It’s so satisfying to have complete control and have everything succeed. :)
>>21957745Man this takes me back to college.Sometimes I miss that good sloppa.
>>21957745Only a dudeweedlmao with the munchies would enjoy this and think it looks appealing.
>>21957745I kind of hate american cheese and eggs. It always sounds so good, but the melted texture + soft eggs just doesn't appeal to me. More of an evoo + parm kinda egg enjoyer.
>>21957995I'll have to try parmesan with eggs. Seems strong, but maybe with spinach in a quiche, or honey ham. I like nearly all cheese-egg combos.
>>21957992
>>21957997Use a micro plane or fine grater and a little less salt than normal. It's very nice.
>It's the bi-monthly brisket weekend>I haven't finished my last brisketHoly FUCK I am gonna go into a pie coma this weekend YES!
>>21958129Also I bought 20kg of pohutukawa and plum firewood last week. Can't fucking wait to smoke out my property for 6 hours.
>>21958129Looks good. Reminded me I have a bunch of beef to eat too.
>>21956850ah yeah, i see itgood shit, breh
Beef and shrimp on deck for later
Baked potato slices
For smaller appetites
Meat and potatoes.Hard to beat.
Strawberries, blueberries, yogurt, and cream.Tastes better than a milkshake and miles healthier.
Can’t believe I bought two bags of this shrimp.
And it’s already done.
A lot of food.
Too rare for ya?
Yeah, me too. Haha, sometimes you just don’t want it so rare.I just got up from a nap. This is gonna put me back under.
Much better. I put about half in the pan for longer. Some are medium rare, some medium. A better looking dinner.
I have yet to decide how to use this. Maybe battered and fried, maybe some kind of fish stew.
>>21960418Blackened catfish fillets? Could work.
>>21960548Wasn't trying to insult you. I said that they looked fat, not that they are fat. I specifically said "look" because pictures can be misleading. Take that chip off your shoulder, bud.>there is no "dry-brining"lol>British? 0 for 3.Italian. Eggy peas AKA Easter peas are an Italian thing.
>>21960566Brine is liquid. You thoroughly seasoned your lamb with salt and spices. I'm sure you think it sounds more modern or involved somehow to invoke "dry brine", but it's still just seasoning. There's no dry brine; it's an oxymoron. No matter how many hip little articles you saw on your phone using that terminology, it's complete nonsense.End of debate.
>>21960591That's nice, dear.Wrong, but nice. ^_~
>>21960591It draws out liquid that get reabsorbed in an equilibrium brineAlso my dad was pen-pals with this guy in the 80s, he helped him start his restaurant
These shanks are now back out of the freezer and thawed.I’m thinking some slow braised thing with wine and onions and tomatoes. Or something maybe that showcases the marrow.
>>21960610Dom DeLuise didn't own any restaurants.
I don't have everything I'd have liked for this project, but I can make do.
Not the best dimensions, but it's my heaviest such cookware.
Butter plus the beef fat.
Carrots and onion
I thought I had a small can of diced tomatoes. I never use all these colorful grape tomatoes in time anyway. Those plus some paste will work.
So I've got 'roasted beef' Better Than Bullion base, tomato paste, tomatoes, onion, and carrot.
And I'm cashing out this bottle of Pinot Grigio from a few months back. It's served me well with many shrimp dinners.
It's all boiled into a nice braising sauce.
So this Pyrex casserole is shallow, but again, it's the best I have for this project.
Damn, this looks gorgeous already.
I figure two hours at 325f ought to do it.I wrapped it as tightly as I could with the heavy duty foil.
And the last of the NY strips from the big October butcher event. I'll eat it later tonight. The next one is in a couple of weeks and I'll be stocking the freezer again. $400 seems to keep us in beef for 6 months, not including ground. I'm getting the chest freezer and half a cow next year. Check back later for some amazing shank action.
>>21960548>briddishMate. Before you try and get insulting, cook some decent looking food. Your food looks slapdash at fucking best. Don't try and act fucking snide.
Looking great so far. 75% done I'd say.
I'll eat the marrow now.
I cut the shanks into smaller chunks and flipped them over. Back in the oven for 30 minutes, then I turn off the heat and let them go another 90 in there. Should be perfect around midnight.This would pair best with risotto I think.
The sauce is already thickening up like a gravy thanks to the dredging flour. Very rich experience with the marrow. Most of it melted into the sauce, but what was left was an almost custard-like mouthfeel.
Time for that NY
>>21960874Throw it in the oven for a few minutes unless you like the raw meat experience.
Onions, mushrooms, chili oil, teriyaki.So delicious. >>21960875I sliced it up and the outer edges were not so rare. It's just right for me.
>>21960877If thats how you like it more power to you! I find that the slight difference between a blue steak and a rare steak makes a big difference in how chewy it is.
>>21960877you burned it lmao
>>21960884>>21960886lol
>>21960877Fucking dogshit
It’s complete.
That’s the thickness of the sauce just from oven reduction. Covered the whole time. The beef base was just right too so it doesn’t even need salt.
Wish you could taste it. It really turned out great. I love a good braise.Thanks for watching.
>>21960711>krogeru from the south, brehu have the same food taste as me, almost
>>21961022No. I’m from the North. Kroger is everywhere I think.
>>21961011>>21961008Looks luscious and delicious anon, good job. Makes me want to do some braised meat in a wine reduction with some mashed potatoes or polenta underneath.
>>21961162Thank you. You should do a braise thread.
Nice to meat you.
>>21960702Sure
>>21961156oh, it's east coast..north and south, i forgotanyway, u a good dude
>>21960566That wasn't "trolling", you absolute piece of shit.
>>21962606>That wasn't "trolling"Oh, hey, that was my post. I never said you were trolling and I never reported anything so if you got banned over it, I was absolutely not the cause. 0 for 4 now.Anything other conclusions you'd like to jump to and be wrong about?
>>21962606You should be glad that post got canned. It made you look like an absolute cock
Braised shank with baked potato and Muenster.
>>21963469> MuensterDeliciously baste
