Cutting meat and making some appetizers. Trying some new things I found at the market.
Great sunset happening.
EVOO on the Asiago bread.
The huge head of garlic continues to impress and provide. Only 3 such colossal cloves remain on the home cluster.I’m going to rub the toasts with it.
>>21983950>pimento cheesei see you have that dog in you
>>21983950Were the tomatoes really expensive? I haven’t bought any for a while so I was surprised that apparently tomato prices have jumped.>>21983952Wow, awesome view!
I should really have made the tenderloin demonstration a separate thread so more could find it. But too late now.
>>21984019I think it was $3 for the container of them.
Lots of trimming to do. It’s almost intuitive as the meat kind of tears away where it’s supposed to.
There’s a lot of “silverskin” you need the boning knife for.
This is a better look at it.I used to do this almost every day in restaurants. You never forget how.
This whole flap just peels off.I forget all the terminology.
This pile will grow and we’ll go through it later.
Crostini is done. I’ll cool it before giving it the garlic.
gnarly
I’m trying to illustrate what to do but I need both hands to work.There must be videos of this to better learn from.Basically you just carefully trim anything that’s not red.
where's your gay knife? are you still ashamed of it?>>21983952too bad we can't see it through the potato lmao
This is called the chateaubriand, and it’s often served for two at steakhouses and nicer restaurants.You can sneak a couple of filets off of it, especially for the idiot who orders well done.
There, it doesn’t get much cleaner than that. Now we just eye each cut the best we can. I’ve sold 6, 8, and 10 oz. Filet mignon over the years.
Well, the first one came to 5.5 so that’s what I’ll make all of them. Serve it with shrimp for surf and turf.
These are the absolute stunners of the bunch. I can get a couple more off the chateau though.
A lot of good meat there, but the shape is less consistent. Any place that sells filet mignon has other utilization dishes on the menu to use up the scraps.
He loves raw meat scraps just like his master.
In the end I got 9 perfect ones and a tenth I could get away with. VERY good yield for $103.Looks like I still got it!
The cheeses are soft and I can put together the appetizers.
Chèvre, these sweet vine tomatoes, and salt.
Pimento cheese and kalamata, Vermont cheddar and honeycrisp, Brie and date, and the goat tomato.
Get these vacuumed and into the freezer.
And now I can go through this gore and find good scraps. But I’m instead going to roast it up for dog food and/or stock. One could also save the idiot grease and cook with it rather than paying $18 for 14 oz of the stuff.
I did save these bits aside to eat.
Roasting scraps
Tenderloin scraps with garlic
That’s done.
I’m burned out already. I’ll cut the New Yorks tomorrow.
This is an entire pound of great meat that just isn’t good enough for steaks. If you were to make something like stroganoff from tenderloin you’d use this, not the best steaks. And even that would be kinda retarded.
Chuck roast going in the oven for a client.
all looks great OP
I love a good lemon.
>>21984169TYIce cold sparkler. This flavor is lemon vanilla. My favorite. Wish the store brands would make it too.
This knife I didn’t need is more important to the troll than me apparently. I am not ashamed of it. Here it is in all its glory.
>>21984187Haven't you got a chip butty to go and cook? Hahahaha hahahaha haaaaaa. A fucking chip butty. And a fucking bacon butty.>behold! My sandwiches! Whoa!Hahahaha hahahahahaahaha
Someone get these hotheads outta here.We had a good run, undisturbed.
Chuck roast came out great.
It absolutely melts. I got a bunch of gold potatoes to pair with it.
And note I didn’t sear it or anything. I just seasoned it with garlic salt and onion powder and poured olive oil over everything. No other liquids added. Browned naturally over time. 45 min at 375f convection, then 2 hours at 300f bake, then 2 more hours in the oven turned off. I roasted it uncovered for only the first 15 minutes. When the onions start to brown, cover with foil.
Pretty good. I’ll break a small chunk off every day for my serving of sugar.
>>21984361weird
savedhappy 420
>>21984158gotta clean freezer
>>21984371Happy Hitler to you too.
>>21984481>hitleraren't we edgy
>>21984492>dude weedAren't we edgy?
>>21984187
>>21984179translation: this knife can’t hold an edge and is completely useless lmao
>>21984498Haha that's fucking hilarious
>>21984179>everything is damascus except the edgeIsn't the whole point of folding steel several dozen times is it makes a sharper edge?
>>21984705You got ruined, twink
oh no fag knife guy, other people are noticing lmao >>21984691
>>21984139ooo ya baby>>21984493weed isnt edgy in the first world anymore.
>>21984179>visible corrosionoof.
>>21984128skillz
>>21984139Looks great. I haven't made pimento cheese in a long time but you're making me want some. Good thread.
>>21984175Ahhhh, a fellow seltzer enjoyer. I had a soda for the first time in a while the other day and couldn't get over the sweetness. I'm pretty boring, I usually just get the guy at the local grocery store to order me the liter bottles of raspberry lime Polar. I buy ten cases at a go and I'm set for a couple months.
I’m going to make some kind of sliced potato cheese and cream thing in the oven.
>>21985265lol
>>21985282no, you're going to fuck up like you always do
>>21985308it looks like it stinks
Still have to cut NYs and make potatoes. But guests wanted Tex-Mex.
Combo meals for everyone to pick at.
Scored some amazing deals on celebratory smokables and edibles.Enjoy responsibly.
>>21985305I only occasionally fuck up. And I own it on those rare occasions.You’re a stupid buns-hole.
I like gold potatoes best.
>>21985418That chuck roast would have been top tier if you'd have plated it with some gravy we eat with our eyes don't we?
A quick rinse to remove excess starch.
All cooked. Just needs a nice browning.
A few minutes under the broiler should do.
That’ll work.
How fortuitous that my avocado should ripen on Tex-Mex night.
>>21985456The chuck roast has not yet been plated though. Give me time.
That dude asking about guacamole recipes should get in here. Mine’s very simple tonight.
Onion flakes, Tabasco, lemon, and salt.
Mash.Sometimes I add salsa too. Not big on cilantro, me.
That’s it. Eat immediately.
>>21985572Same on cilantro, to me it takes away from the avocado flavor
>>21985246Thanks. I got interested in it again from Mike on Better Call Saul, but I couldn't find the right kind I remembered as a child. Every time I'd buy some it'd be shredded cheddar with mayonnaise and pimentos. I remember it coming in a glass jar from Kraft and it was like a cream cheese consistency spread. And so when I saw that at the deli in the fancy cheese island and it contained cream cheese I knew it would be closer to the one I remembered. And it's good, but a little sweet for my taste. It worked well with the crostini and kalamatas though. Like most things, there's an ideal version of pimento cheese in my mind which may not even exist in reality. Maybe I have to make it myself to be fully satisfied.
>>21984792No. It may not be polished and shined in that photo, but there is no corrosion.It’s kind of crazy how much of an issue you have with that one knife. You can be counted on to always post at least once and often more in every thread, even before the knife may or may not appear. Very odd that you’re so hung up on it. But there’s a lot about miserable internet trolls that I don’t understand as a productive member of society.
>>21985653>schizo postingWow. Okay.
>>21985265Now who’s using ‘Ebonics’?Aren’t you banned? Your posts keep disappearing one by one and yet you persist. You set a bad example of stoners too. Pocketknives and key nonsense.
>>21984691No. Pattern welded steels only use these days is to help prevent warping in single bevel knives. Everything else is cosmetic. San mai style knives use a softer steel exterior with a hard steel core. This adds strength to the knife and allows you to use a very hard steel as the core without as much of a risk of breaking the brittle steel.Folding steel many times was a way to homogenize steel, which would improve the quality of the steel. Now-a-days steel foundries can make very pure steel so it is unnecessary.
The chuck roast with onion and gratin golds. I skipped some steps but the potatoes have Swiss, cheddar, and Parmesan cheeses, half and half and heavy cream . It came out perfectly tasting, but the foamy edges are not so beautiful.The meat and onions are so juicy I don’t think we need a gravy, but yeah, it’d look nice. If my eyes could eat they’d have no problem with this plate.
>>21985758all those juices >>21984325 could have been gravy I'd smash it though needs more po tatos on my plate
>>21985632Mine is very simple. The sharpest cheddar you can find, some Cooper sharp white or American cheese of choice, Duke's mayonnaise, jarred chopped pimentos, and some hot sauce. Not enough to make it spicy, just flavorful. I usually beat it up in the stand mixer since I make a big batch. If you like the extra spreadable variety and less chunky, I'd probably throw it in the food processor. Could add some cream cheese to it too since you like that consistency.
This oughta be interesting.
I got some really neat cheeses to sample.
I’m cooking him up the tenderloin tail with some shrimp.
Nothing wrong with breaking the noodles
Garlic
I can’t wait until this is gone so I can never buy it again.
Right. I just don’t own large enough pans. That’s it.
Less water = less time
All the cheese and some sauce exited one of them. Guess that’s staying here.
No, troll. It doesn’t matter how hot the burners are (and mine are unrivaled), more water ALWAYS takes longer to boil than less water.Fuck off, banned faggot.
That’s all of it.
lol, when keyfag's posts are inevitably removed OP will look loonier than usual
More water ALWAYS takes longer to boil than less water. That doesn't change ever. But yeah, I'll trade in my 5 burner gas convection range for some fucking coils because an immature, insecure incel troll claims they're better because that's what's at Grandma's house where he lives.
It won't boil more water faster than less water. THAT is what disingenuous means BTW. Your argument is wholly incorrect and yet you're still positing it like you don't know the actual point. What's it like to be a virgin at your age? Makes you so miserable you do this rather than creating OC or having a life outside of the internet? What a fucking loser you are. I don't even know when you manage to sleep. You probably have your computer set up to beep at you when someone you're obsessed with posts. That way you can get some negative attention at regular intervals. This is it. You're going to have to bait someone else now. I don't know why this is your preferred method of affirming that you exist and affect the world, but I feel genuinely sorry for you.
>>21987009>More water ALWAYS takes longer to boil than less water.Only if you're using the same device for both volumes. You COULD pay $8000 for a 2 gallon steam jacket kettle that will boil 2 gallons of water in like 30 fucking seconds.
>>21986988absolutely grim lmao
>>21987028Yeah I see coil hobs in professional kitchens all the ti- pahahaha haaaa
>>21986950This Wiggenbach stinks like Limburger. Awesome!I hardly ever see Limburger anywhere anymore. I’ll have to remember this and get a bigger hunk.If you love stinky cheeses this one is a winner.
>>21987392>be fat>decide to also intentionally smell like shitlmao.
>>21985758Looks gooood>>21987392Love a stinky cheese. If it’s from murrays i think one of my Krogers has one of those in it
>>21987587lmao he’s not going to sleep with you, stop trying so hard
>>21987009I wish I had a gas stove. Had one as a kid. When my wife and I moved into this house I discovered with disgust that the previous owner had cut the gas line. What the fuck? It would have cost me probably four grand to retrofit which I didn't have and so I've been cooking on a glass top for the last 17 years. All things considered, pretty good for an appliance, I guess. Especially nowadays.
>>21987392My mother told me when she was in school, for the senior prank one year kids smeared limburger in the heat vents during the winter. I can't imagine the fucking smell, wow. But I love every cheese I've ever tried (with few exceptions), including limburger.
>>21987595Maybe he’ll give me some cheese though
>>21984132>the heat of the bread melts rhe garlic
>>21987686It liquefies on the bread. It's a very good system.
>>21987600>the previous owner had cut the gas lineNo, it was probably copper thieves.
>>21987876It's a nice area so that's not a concern. The previous owner was just old and didn't know any better.
>>21987620I would absolutely share my dishes and purchases with the community here. Especially the trolls, so they could taste how wrong they are about my cooking. I would make believers of them all.
I’ve put this off long enough.
This is one of my favorite lettuces.
>>21986988Old guy is going to be eating real good
There are some good scraps you can cut out of these big slabs of fat.
That’s how I like to cut them. Other times I like more fat left on. The other half is longer and I’ll leave more fat on those steaks.I’m not going to weigh them either.
There should be 12 to 15 steaks total when I’m done.
This can be rendered down if you’re into that.
I’m not into that.
This end has the real sense fat cap on it.
You can peel it back and shave as much off as you want.
Six nice ones off this side and that end piece always looks sad. I would always just eat it myself if I was cutting these at work.
And that’s what I’m doing now.
So 13 keepers to freeze.
Six months ago when I did this I just used ziplock freezer bags and the meat lasted just fine. Good to know I could get some solid years this way if I needed to.
That’ll work. Somehow that’s not a sufficient “crust” for some people though. HahaI’m rarely disappointed in my steaks.
And the work is now done until I re-up in October or get a side of beef. I really didn’t need a freezer so large. But this beats getting one that was too small.
>>21988524Yeah, he appreciates it. I worry about him because I'll come after a couple weeks and he'll say he just finished the food. I really try not to bring him too much. I don't want him to feel obligated to finish it and eat something too old. His fridge is filled with hot dogs and these little breakfast cups you stir an egg into and microwave. So I know what he eats when he's not eating what I bring, and it's all sad bachelor chow. Or rather, widower. But for now the arrangement is working out. Sucks that I see him more than his own sons do. They'll regret it when he's gone.
>>21988583*dense
>>21988604I’m sure he appreciates the care and company you bring into his life
Is this chefbro or cookbro or whatever he was called who used to drink and cook or just a spiritual successor? It's pretty cool that people still make threads like a his after all that timeGood on you OPI was curious what kinda gig you're running, you mentioned a client
>>21988939Thanks. I don’t think I’m that guy because I never drank while cooking here. I certainly never called myself anything. But I’ve been making cooking threads off and on for /ck/ for 15 years.This isn’t really a gig. Not taxable or anything. I cater and do private chef work that I don’t post online. Anything you see here is for my household or a handful of elderly friends and family who don’t use the internet. I would never ever sell food out of a non-inspected, unlicensed kitchen. That would likely violate local guidelines and statutes. This is casual home cooking stuff that I give them. And they will donate some money my way. Friend prices. I used to make really wild projects but the board is not what it used to be; not nearly as interested and supportive as even ten years ago. And I just don’t make very exciting stuff at home most of the time. So I’m lazy and paranoid in my off hours I guess. And I recommend this cheese.
Muenster and Inglehoffer stone ground mustard.
Pastrami and bologna.
This roast will be missed.
>>21989038nah m8 ur just fat, lazy, and bad at cooking lmao.
>>21990540yep
Egg, toast, Muenster.
I really need to cook these tenderloin scraps. Fridays often mean pizza or Chinese or Tex-Mex or burgers. I need to move on from this crappy shrimp too. And I have most of a cabbage.Too much food, all with a ticking clock. We really have it good in modern times. These ‘problems’ of having to eat beef tenderloin before it spoils... We’re all quite spoiled.
Avocado, onion, salt, Mrs dash
Habanero jack
Pace Picante Hot
Tenderloin.
Garlic and shrimp.
Chili and lime go well with shrimp.
A little butter.
Not the prettiest, but I assure you it tastes great.
>>21984128I would never have the patience to do that.
>>21992107It takes time to get there. In butchery class at culinary school you work in a big cooler with those hanging plastic flaps on the main doors. The instructor does one while everyone watches from around the butcher table and then everyone does their own. All the the passable cuts are sold to customers in one of the school's restaurants, fully staffed by other students at different points of the program like service, line cooking, and everything in between. You start off cutting cheap sirloin and chickens in 101, so by the time you're in butchery you already have a handle on the basics of knife work. And that's if you don't already have real world kitchen experience, which I didn't. You could get there without a lot of tries probably. I know people who've taught themselves to do that kind of thing using only books. In the youtube age it's even easier. And it's not like you can't eat your "mistakes".
Time to try the red dragon cheese.
>>21992108One of the more informative replies I've gotten on this website in a while. Cheers.
>>21992220No problem. Happy to share.
Tonight’s the night.
>>21988524>>21988604Whats the story here?
Last of the scalloped potatoes and an egg.
Great browning on this.
Everything just right.
Breakfast is served.
I’m considering making their super simple sauce for the authentic intended experience. I have good canned diced and crushed tomatoes, a jar of spaghetti sauce… I could make something far better from scratch even with fresh tomatoes.But there’s something about following the recipe. I have everything but a can of tomato sauce. So I’m going to make a trip to the store and get it.
>>21992932op is a faggot that’s literally starved for attention
Off to the store.
>>21993025*who* is. Not ‘that’ is. Dumbshit.Yes, I cook food for an 80 year old man for attention. lolWhat do you do for others, ya stinkin’ troll.
Homeward bound.
>>21993025There sure is a lot of food here for someone “literally starved”. You are exceptionally stupid.
>>21993057he's not going to sleep with you bro
If anyone makes this, I suggest you use 1/3 cup wam water, not half. It’s too much and ends up absorbing way more flour as you knead.Doesn’t feel like it’s going to be biscuit-like as someone said in a previous thread. There’s powdered lard in the ingredients, which is pretty cool.
I’m used to stretching a dough very thin, but they want me to press it down into grease and parbake for 3 min before building. It should be tasty.
Should I just put some of everything on there? I also have goat cheese and anchovies and sun-dried tomatoes and Kalamata olives and figs and arugula.
>>21993085it's already disgusting so you can't ruin it any further, go for it
It’s puffing up quite a bit in the oven. I’m going to go five minutes because nothing is worse than under baked dough in pizza.
>>21993091What’s disgusting? The Jiffy product? Why can’t you be supportive and kind? What is it you hate so much about your life situation that this is how you spend your Saturday night?Bleak.
I decided against salami.
The best part about making pizza is your house smells like a pizzeria for a while. Open the windows, turn on the hood fan, make the neighborhood jealous.
Looks pretty good to me.
I sort of get the biscuit talk, but it’s not weird. I kinda like it. But I’ll go back to making scratch dough for next time.Thanks for watching.
Inspired by those “Times You Acted Like The Whale” threads, I’m going to make a sandwich using pizza as bread. Not gonna dump ranch on it though.
>>21993085I'd throw it all on. Maybe sauté the mushrooms beforehand. I find they can give off too much water if you use them raw. But might depend on the mushroom.>>21993127Looks good! I typed my previous reply before I saw you had already posted the outcome.>>21992108When I was cutting meat a hundred years ago, I was taught by the owner of the old country store I worked at. He always told me the chain off the tenderloin was one of the best parts of the cow. He'd usually take it with him for dinner. Miss that place. Haven't been back home in a while, heard he retired and sold store after probably thirty years. Different world now. Good post too, and thread.
>>21983980>plastic cutting boardIts fvcking over for you breh
Got some Thai tonight. Drinks and appetizers there and the rest to go.Panang curry and the chef’s choice medley.Should be good.
>>21994082Wow, thanks! I knew there were people out there who appreciate what I’m doing once in a while.Learning from old world guys before they’re gone and passing down their knowledge is the way to go. I learned some great lessons in school but way more out in all the kitchens from some really crazy and wonderful people.
I wish Thai food wasn’t so sweet though. I need to figure out which dishes are lesser so. I love Pad Thai but wish I could get an unsweetened version.
>>21994481I forget what it’s called but I really like Thai basil fried rice. I actually ended up growing Thai basil because I like the flavor so much
Goodnight, Moon.This is the perfect way to finally get rid of this weak shrimp. They always give you way more sauce than you need anyway.
Fried the rice with some onions and added the shrimp.One critique of that Thai restaurant is that the jasmine rice was very al dente. I prefer it more done.
Chili oil and soy sauce
Shrimp is cooked, adding the curry.
It’s still essentially a soup.
This honestly, as good as it is, tastes like it’s probably the unhealhiest bowl of glop I’ve ever had. It’s so rich and sweet, like melted peanut butter in my mouth. It’s actually a little disgusting. I think I’m throwing in the towel. I don’t want curry again for a year.
That is buttered toast.
And a paper plate too.How shameful. Lol
>>21994199That’s two plastic cutting boards laid end to end.It’s not legal to use wood in commercial kitchens so I hope you don’t eat out ever. Because everything you eat was cut on color-coded NSF certified plastic cutting boards.In the words of Rambo, “Nothing is over.”You kids and your bullshit fears are absolutely pathetic.
>>21995913>plastic being in food is bullshit fear>i must copy whatever disgusting rituals they do in a commercial kitchen because reasonGot ourselves a retard over here
>>21995918>>21995924>>21995925It's been fun but we're out of room now (until your spam is deleted again). Feel free to hang out in your own thread next time.
>>21995951>everybody is the same person that i dislike>it literally cannot be that multiple people who genuiely disagree with me>0 rebuttalWhat a faggot
>>21995957The rebuttal is that you're a schizo retard if you think there's any, ANY danger from plastic. As a storage container or a cutting board or a silicone spatula or a ziplock bag. Sorry, there's simply no credible evidence to support your hesitation. I don't care if it's you or the keyfag with the GPT readymade answers, I don't believe it. I'm not going to use all glass and wood and cast iron and neither is the foodservice industry. You don't even practice what you preach. Your own cupboards and drawers are filled with plastic shit as is your fridge. You're just a shitty troll who doesn't have anything creative to contribute. You suck and I rule. End of story. Genuinely disagree all you like. You're wrong.Is that a sufficient rebuttal for you?
>>21995959Bmw literally proved you wrong. TWICE. I see 0 rebuttal. Only ranting like a mad man and some chest thumping shit like some bully in a school yard. Embarrassing stuff.
>>21994968Damn they definitely give you a lot of curry.
>>21996002haha, what proved? I concede it may not be illegal to use wood cutting boards. It's just uncommon and they have to be all guideliney about it. I've not seen it in busy commercial kitchens. We didn't use wood at school either. You want the sanitation not to be chancy. They go though the dishwashers and the 3 compartment sinks. Also, are you retards actually giving me shit for using plastic cutting boards for huge jobs like breaking down cuts of beef when I do 95% of my cutting on a WOOD CUTTING BOARD? >>21989778I'm at home. I'm going to use whatever's best for the size of the job. I love my wood board and you see it here all the time. I don't rebut him because he's a troll and he calls my nonstick titanium cooking pans plastic and suggests they're dangerous. I've been pretty outspoken about not buying into a bunch of new age internet fears about things like seed oils or fluoride or mercury or microplastics. Call me NPC or normy or whatever, but I don't question everything or distrust the world. There's a shred of truth to some of it, but I know I'm not extending my life by making any changes. I resent the constant disruptions to the thread about that shit. And someone reports it because they often disappear at some point. It's fine to hold those beliefs, but no one needs to come here and cry "syntheticke plasticke!!" at every single image like a fucking cunt. I'm not blasting my teflon on high with nothing in it for long periods of time. I'm not touching it with metal. I'm not putting anyone at risk with any of my gear. When I feel something calls for a Mauviel pan or cast iron skillet I'll use one.
I knew it. Now there’s room for more pics that the trolling chat gpt posts are gone.Not enough room to do a meal though.
>>21996130lmao imagine typing this all out on an iphone
>>21997692Why would anyone do that? That is not what happened and frankly it's retarded of you to suggest it. Especially when your post looks like a bored teen's text message. You've put in no effort. Same as when you think.
>>21984091can you do anything with the white stuff?
