What do you even do with this stuff?
>>21996865Why is my fiancés phone ringing off the hook
>>21996865Philly?Italian beef?Beef n rice?Beef n noodle?Lady gaga cosplay?
>>21996865the serving suggestion is right there
cook it and eat it
Get some buns, toast em and heat the beef up with some bbq sauce
>>21996865idk what cut of meat that is but if it's tender it should be good for bulgogi. sugar, soy sauce, sesame oil, slivered onions, and grated fuji apple or asian pear makes a good easy marinade.
>>21996865>What do you even do with this stuff?>picture of the #1 option is right on the packagingAre you feeling OK, anon?
Use your imagination
>>21996865Why the hell did you censor the manufacturer?Secret knowledge?
>>21996933if they want their logo to be seen by the good consumers of 4chan they should buy an ad
>>21996865My favorite easy meal is nongshim black with a bunch of that stuffcould add a soft boiled egg too but its already a lot of food
>>21996865What's the redacted part on the label?
>>21997006You don't want to know
>>21997010I gots ta know
>>21997014OP is hiding this...
>>21997024>KrogerWhy would she redact that? I looked it up too and found the same Kroger packaging. Strange.
>>21997024exposed that faggot OP
>>21997024HOLY FUCK
now perhaps we can have a mature conversation without bringing brand politics into this
i ended up making some kind of philly with poblanos and jalapenos. thanks for all of your helpful advice. love you
I'm too stupid to figure out how to cook this. if you just toss it into a pan it will cook in a giant clump like a wad of ground beef so the bottom will be overcooked and the top will still be raw, but unlike ground beef you can't just break it up into smaller bits.
>>21996865if you gently mix it with a tiny bit of potato starch and a couple drops of liquid of your choice(hot sauce, bbq sauce, whatever tastes good), you can press it into a ball and cook it like a smashburger and its very tasty
>>21997527slap it into the pan, let the bottom sear while you kind of prod the top with your spoon to get it a little separated. after the bottom is seared you can flip it all or kind of stir fry it. it cooks quick. dont forget to season it. i did a light toss in a little bit of worcestershire and liquid smoke just while the pan was warming up. salted it in the pan.
>>21997562dont forget to cook it in sufficient oil since it's really lean>>21997529that sounds good i wouldnt ever think of something like that.
>>21997562I tried doing it that way but it clumps and ends up well done. I had some shaved ribeye that I wanted to use for cheese steaks and it was impossible to get it so it was mostly rare but with crispy edges like I wanted. I think the only way to do it would be to dump a ton of oil on it and declump it first by pulling it apart with your hands and then scatter it onto a griddle.
>>21996957why are you not using an ad blocker?no website deserves free money.
>>21997024I knew that just by looking at it. The font. Does OP think Kroger is local to his area and will give him away?I've never even been in a Kroger. They're inexplicably the store brand now for a local chain that used to sell President's Choice among others.
>>21997908I hope you're kidding. That would be quite amazing if an adblocker would censor any brand names on images. I don't want that actually as I don't consider such things ads.
>>2199727990% vegetables Nasty
>>21997908i do use an adblocker because i hate ads>>21997967it was good but yeah i couldve used more meat and more cheese. i still have over half the pack left so I'll do it better next time, philly-senpai
>>21996865there is a helpful picture on the label you stupid cint.
Defrost it and let it dry. Otherwise it’s gonna just steam itself and be gray>Sautee mushrooms, green peppers, and onion. Remove from pan>add a little extra oil if needed>drop in the meat on high heat with s&p, maybe some garlic or dried oregano as well>let the meat sit until it’s browned on the bottom>stir it around and cook through which should only take a couple minutes at most>add in the vegetables, put some provalone slices on top to melt>put into a toasted bunWa la
>>21998292i just remembered i have mushrooms in the freezer so I'll try this
>>21996865Im no expert but "eating" is on my list.
>>21996865Cheesesteak. Gyudon. Cramming
>>21998480gyudon is a good one. hate how you have to buy sake for every jap thing though.
>>21997024Raped that bitch
>>21996865Why did you redact the Kroger logo?
>>21998609i didnt want to assault the good people of /ck/ with yet another unpaid advertisement on the 'log.
>>21996865God i love steak sandwiches. Genuinely better than burgers. Shame that literally no restaurants serve them.
>>21998691prep is easier, and less cleanup than burgers too. i'm a fan.
>>21996865>make some instant brown gravy, put meat in cook for a few minutes, put on toast.
>>21998701This
>>21998701whoa...
>>21996865Gyuudon
>>21996933Its Kroger
>>21997024Didnt know someone already revealed it. >>21999305Fuck you OP you live in Arizona
>>21997024MOOOOOOOOODDDDDSSSSSSS
>>21999308kroger is also in seattle.
why is everyone so concerned about the brand? do you really crave advertisement that much?
>>21998701Fuck I want a HRBS and mashed potatoes, haven't had it in ages.
>>21996865I love threads where OPs post a retarded question, so hilarious.
>>21996865Cook it with Salt, pepper, onion powder, garlic powder.After cooking, add some honey mustard sauce and mix all of the stuff together.Add this point you can add veggies if you want.Then put it in a wrap with chipotle mayo, pickles, monty jack cheese, lettuce......Maybe add some more things but that is enough.
Better for hotpot than that ridiculous wagyu nonsense. That shit is fatty and delicious and great raw or as a steak but it literally dissolves in hotpot yet every hotpot joint ever stocks it as an option. >>21998506>buy sakeDon't. Just make Chinese or Korean style and use that. It's not sake because sake uses only one specific bacteria and therefore lacks the same complexity (but that's a feature, not a bug; sake is prized for its "clean" taste) and is also filtered but in cooking, they're practically identical unless you go into specific styles like Shaoxing.It's not hard to make. In fact, I can buy jars (yes, jars) of it at my local ChinkMart with the inoculated rice in the bottom for cheap. That rice can be used to inoculate more rice.Cook glutinous rice until soft but not mushy; cool completely Mix the lees/sediment/leftover rice from the old jar into the new, cooled rice.Place in a sanitised jar with with some filtered water (chlorine is not your friend here) and lid loosely so the yeast burps can escapeKeep it in a cool, dark place for a week or so.?Mijiu!It's simple enough that you can just make a half liter at a time and it won't feel like you're wasting effort making such a small batch. Old mijiu can be used to descent game and strong smelling fish as well as mild sanitation around the house.
>>219970244chan, the worlds greatest detective, has solved it again!OP BTFO
