Korean shortrib, marinated in galbi bbq sauce, garlic, sesame oil, and gochagaru, or however you spell those korean chili flakes
Grilled over charcoal on a medium-high heat for 8 minutes, flipping every 2 minutes. Didn’t bother to make the plate very nice but we had it with bok choy, kimchi, rice, and some grilled onions
Baste, looks great OP. Mine looks terrible in comparison, leftover Swedish meatballs+peas
Basically third day eating the same meal pretty good though sides are made already and just fry up half a steak and thats my 1 meal for the day
>>22070584What’s the sauce/gravy?
>>22070691just a1 sauce
>>22070071>however you spell those korean chili flakesGotta love how anime watching hipster faggots cook things they don't even understand and butcher it in the worst possible way yet still feel the need to brag about it
>>22070071>>22070079>>22070584Dry shoe leather
>>22070978>>22070976Literal retards
>>22070071on a cutting board for no reason and green slop thrown on top also for no reason 8.75/10 would eat
>>22071153What else do you expect to use when taking the meat off the grill?
>>22071334a cookie sheet or something, cutting boards are for cutting it beforehand
>>22071396Pro tip: they can use for other things
>>22071396What difference would it make? A whole baking sheet is larger so it takes more time to clean
>>22071334Certainly not a wooden board.
>>22071465wood is (usually) too porous for meat, it'll taint the board
mapo tofu, japanese style (i.e i can't find any place that sells sichuan peppercorns anywhere near me)bretty good
This eggs, i took a picture because it looked great, almost perfect.
>>22071469Wood is the same, if not even better, at resisting bacteria growth than plastic cutting boards
Salsiccia with potatoes and Frankfurter green souce
>>22071474You can find sezchuan peppercorns growing the wild if you're in the Midwest USA. Tree is relatively common.
>>22071538Not from the US but I just found out I can just get them on amazon. Guess I'm making traditional mapo tofu next week
>>22071538No shit, that’s coolI’m a little afraid they look like something poisonous and you’re just trying to kill people though
Curryrice3 spoons of calcium fortified margarine1 carrot1 potato4 leaves of cabbage, nappaHalf a cuppa mung beansHalf a cuppa brown riceHalf a cuppa sunflower seeds1 spoon of curry powder, mix of madras and garam masala powders1 spoon of flour1 spoon of saltTeaspoons of pepper, msg, and cocoa1-2 cups of water, boiled and filtered through my kettleServe with some roobois tea and milk
my last portion of steak back to korma after this
>>22070571I like the look of those meatballs, I bet they’re very satisfying>>22071483So shiny and smooth>>22071491I’d never heard of that sauce before but it sounds delicious, would eat>>22071576Nice, I’ll have to try sunflower seeds in curry next time
>>22071677How many days of korma ahead?
>>22070071This is the last thing I took a picture of, birria pizza I made.
>>22072138like 2 or 3going to make BLTs for lunch though :D
>>22072136They were pretty darn good>>22072142Baste, absolutely would
