Beef for the winter.And beef for every day until then.
oh boy more manmade horrors
I got two ribeyes at $10/lb, one N.Y. strip for $8/lb, and a bunch of tri-tip for $6/lb. Time to trim and vacuum seal it up to store in the basement chest freezer.
I also got a rack of beef back ribs for $3/lb.
This has been a good investment. And after some searching I located the bags.
Beautiful beef. Worth the drive.
First bag processed.
I took the ends off for better storage in these pre-cut bags. Next time I'll buy another roll I can cut myself.
I trimmed the meat off.
This will make amazing chili or stew. Or I can grind it for burgers.
All the ribeyes. I feel so content now.
New Yorks
I trimmed a lot of the fat off. No, I'm not going to render all of this for frying tallow. Into the trash it will go.
The tri-tip has a LOT of excess fat.
Just look at all of it. Must be ten pounds there at least.
I can't believe it's already been six months since the last time I did this. Still quite a bit of beef still in the freezer. I barely touched the tenderloin.Last time I didn't get any ribeye though, so I went early today. They sell out quick.
Still have other things in line ahead of the beef. Cabbage soup and prawns.
Mirin your meat bags anon
>>22238035A glorious sight to behold indeed.
Peel off the membrane from the bones
Seasoned up with garlic salt, onion powder, and paprika. I'll brush them with sauce after a few hours of cooking.
Made some lettuce wraps. Turkey, pastrami, and horseradish, and turkey, bologna, and hummus on butter lettuce.
Toast and cheese
Sausage links
Three eggs over easy
The store subbed my bunches of kale for this cut up shit. I cannot recommend it. Lots of stem chunks you need to remove.
Tri-tip
Bacon, onion, and mushrooms
the kale
Aged balsamic vinegar
Just right
>>22237970>>22237974you could have used that for something I'm sure
>>22238070I've tried cooking it and feeding it to the dog, but he loses interest quickly. The steaks still have plenty of fat to cook themselves in. I don't really fry things and if I do I'll use oil. If I had somewhere to donate it to I would. Otherwise it's just a waste of space to store it when I'm really never going to use it.
ai sucks but i tried
>>22238070This is dumb, its leaving something in a pot for a few hours. The entire thread now reads like some one who never actually made any of this because a real cook wouldn't have just trashed it. Its not like saving the bones after making a chicken.
>>22238107I already explained that I WON'T use it. I don't need it. You wouldn't have saved it either. I've yet to see anyone with a dozen mason jars of tallow they rendered and regularly use. It just doesn't happen.
>>22238103you suck worse
>>22238107Bones from a chicken are useful.
>>22238157Yeah everyone who cooks makes stock with them. Its the first thing you learn about when it comes to using left over ingredient.>>22238138This is a person who does not cook and none of the pictures are real because chicken bone to broth is such an incredible savings that you would never even think about throwing away fat. This entire picture thread never happened and its just a loser who needs attention.
>>22237951and you’re going to let it all ROT before you cook it
>>22238251It's already in the freezer. Pay attention.
The ribs are done.
Falling off the bone
More tri-tip
Even the fat coming off of the beef is almost more than I need for cooking the rest of the dish. I have no need for gallons more of the stuff. I prefer butter and olive oil.
It truly is a Beef House.
God I love beef ribs but it's rare you find any with enough meat to be worth it. You're paying brisket prices for at least 75% bone.
>>22238284It was $3/lb and about 3 lbs. I think it's worth it. But I don't like ribs all that much. I like meat I can eat still red.
>>22238283nice symmetry
>>22238311Million dollar idea: plates with a vertical mirror to make the food seem twice as big from certain angles. Like how they say it makes a room look bigger.
>>22237980That’s a lot of beef, is it a special semi-regular sale?
>>22238345It's twice a year. April and October.
that is not enough beef to even last until the start of winter let alone last all the way through winter
>>22238283
That new pan is not made with plastic, troll. It's free of PFAS and PTFE and rated oven safe to 450f. But all of that is bullshit anyway. No one can get sick from using any kind of pan, no matter what the coating. Keep shivering in fear, faggot.The plastics are inside all of us and there's nothing we can do to slow it. Enjoy the ride. Eat beef daily.
>>22238274need more sauce
>>22237947Why do you eat so much meat? Are you a bodybuilder or do you work an intensive physical job?
>>22238043>>22238060Good eating>>22239236BasedBeef is meant to be enjoyedPeople in the past cooked beef in worse waysIm not about to go autistic over a bunch of pansI just wanna enjoy beef>>22239300Jealous that we are enjoying beef? Keep theorycrafting about pans while OP and I enjoy beefRAISE it, BRAISE it, PRAISE itNuff said
I throw away the fat tooOP is a man after my heart
>>22237957> beeliciousWow, that’s adorable
>>22238103This looks like a beefy version of Hansel and Gretal
>>22238215I never make chicken bone brothDoes that mean i don’t cook it that I’m not a cook?
>>22237951Nice haul.
Broccoli cheese soup
>>22237947Go vegan
>>22239455In China tea cups? What are you doing!
>>22239236>PFASShould the P in this be mostly or entirely silent? I pronounce it Pee Foss but never really thought about it
>>22239308Great post.>>22239352I call it 'Beefalicious'
Salmon with spinach, artichoke, parmesan filling.
Onions and mushrooms in the backBacon, onion, and peppers in the front
Kale
Prawns in butter and olive oil with assorted spices
20 minutes at 400f convection
>>22239786You should try it the dutch way (OG grandma style) but you probably feel 'too good' for that1. Boil 500g kale for 30 mins2. Use hand blender, shred it to a slurry2.5 squeeze in cheesecloth and let it steam to become as dry as possible3. Boil 500+g high starch potatoes (brittle)4. Let the potatoes steam to make them as dry as possible5. Mash it together to homogenize it6. Add lots of vinegar6.5 let it rest in the fridge overnight7. Fry it8. Add fatty meat (like smoked sausage) and extreme amount of gravy9. Eat itThe side dish is cucumber slices+vinegar (or lemon juice preferably)+sugar, also sat overnight in fridge
>>22237947I thought this was an album but this doesn't seem to be the case :[
>>22239895it's a photo album of op's greatest beef hits
>>22239788those look tasty
>>22239459No.>>22239891Is there an actual name and recipe for it? What's 'lots' of vinegar? >>22240571Thanks.
>>22240616Most Dutch people dont even really know how to make it properly anymore. Please excuse this long post, I used AI to translate all the details, because they are important. Save it for a rainy day. You know what you are doing, and you like kale. I think you will appreciate this way of eating it, thats why I wanted to share it. We call it 'stamppot' or basically 'mash'. (Kale, or, 'curly kale', is a traditional powerfood here. We call it ''boerenkool'', i.e. ''farmer's cabbage''. I think we eat more kale than anyone else)------Dutch grandma’s kale ------American Grocery Equivalents:-1 lb (500g) mature curly kale, stems stripped, washed, and chopped.-1 lb (500g) Russet potatoes (Idaho russets are high starch, low water, dry and floury).-Standard white distilled vinegar (or apple cider vinegar).-Salt, black pepper, and whole nutmeg (freshly grated).-Sausage: A ring of high-grade coarse smoked Polish Kielbasa (natural casing, coarse grind, real beechwood smoke).-Jus (Gravy): 4 slices of thick-cut smoked bacon (diced) + 1 packet of brown gravy mix.Side: 1 English cucumber, sliced thin, soaked overnight in equal parts water, white vinegar, and sugar (classic Southern "refrigerator pickles").Cooking fat: Salted butter----------*Throw 1 lb of chopped curly kale into a pot of salted water. Boil it hard for 30 minutes. You want all the raw, bitter, fibrous plant structure completely broken down.*Wring-Out: Dump the kale into a colander. Press down on it with a ladle or twist it in a clean kitchen towel to wring out every drop of swampy green water.*Steam-Dry: Toss the wrung-out kale back into the dry, hot pot on low heat for awhile. Let the residual steam evaporate.Take a stick blender and pulse the cooked kale directly in the pot.Blending it down creates a fine, uniform vegetable caviar that integrates seamlessly into the potato starch instead of tangling around your fork.er survival manual.
>>22240637Taters:*Peel and cube Russets. Boil in heavily salted water until they are tender enough that a butter knife slides through with zero resistance (almost falling apart)The Golden Rul: Drain 100% of the water. Put the naked potatoes back on the hot burner over low heat with the lid off for a while.Shake the pot gently. Surface of the potatoes will turn white, dry, and powdery. If you mash wet potatoes, you get glue. If you steam-dry them, you get fluffy clouds.Assembly:A lot of modern recipes add warm milk, which dilutes the sharpness.*Mash the dry potatoes and the fine-ground kale together at a 1:1 ratio by weight.* Add roughly 1 tablespoon of white vinegar per serving directly into the mash. (Kale is earthy, sulfurous, and deep; potatoes are pure dense starch. The vinegar electrocutes the starch, cutting straight through the heaviness and waking up the greens. Add enough so it bites, but stop before it turns soupy)*Grate fresh nutmeg aggressively over the pot. Nutmeg is the signature aroma of authentic Dutch cooking—don't be shy with it. Add salt to taste.Meat & Gravy:In this dish, gravy provides moisture; sausage provides fat.*smoked Kielbasa into a pot of water on low heat (steaming, not boiling) and leave it there for 30–45 minutes to plump up and get completely juicy.Bacon gravy: Fry diced thick-cut bacon in a skillet until crisp. Deglaze the pan with water, whisk in your brown gravy powder, and simmer until thick, glossy, and savory.Overnight Chill and fry:(You do not eat this fresh out of the pot. You put the entire pot of mash in the fridge overnight.the mash transforms in the cold: the vinegar mellows out, the kale juices penetrate the potato cells, and the starches tighten up into a firm paste.)
>>22238050woah! nice flip!
>>22240637Seems like a great deal of work to make kale into nothing but green coloring for the potatoes. What could be left after all that boiling and blending and squeezing and straining? Still, I have a lot of kale I'm not going to otherwise use. I have one russet and I might make just enough to utilize it. I'm not going to go out of my way to get special Kielbasa though. You're saying some Hillshire Farm won't cut it? And I need to make gravy?Seems like a big project. But what else am I gonna do?
>>22240643Next-Day:Melt a slab of salted butter in a wide cast-iron skillet over medium-low heat.Drop the cold, firm mash into the sizzling butter. Press it down flat into a giant pancake across the pan.Leave it completely alone for 15 to 20 minutes.Do not touch it. Do not stir it.The starch, butter, and sugars will undergo a massive Maillard reaction, forming a thick, golden-brown, glass-shattering crust on the bottomSlide it onto a platter, crust-side up.How to Eat It:Heap the hot, crusty, vinegar-spiked green mash onto your plate.Form a crater in the centerPour the hot bacon gravy directly into the crater.Lay thick, steaming slices of the smoked sausage across the top.Serve the cold, crunchy sweet-sour refrigerator pickles on the side to cleanse your palate between bites of rich pork and buttery crust.An American eating this will immediately understand it: it hits every single note of Southern comfort food and cast-iron diner hash, but executed with the precision of a Dutch winter survival manual.
>>22240647Okay. Maybe.
>>22240646Kek yes AI also makes it sound like a bit of a chore. But I wouldnt share it if it wasnt worth it. I make this for foreigners and they are usually in disbelief at how good it is, despite me raping all the ingredients.Yeah the gravy is essential. For returning 'wetness' to this dry mash. You can also just use butter+water+ a pack of gravy powder. However making it with bacon elevates it to A+Any sausage is probably fine. Just make sure it's nice and fatty (again, to ''combat'' (complement) the dryness) I'll show a picture if I have one saved
I actually have gravy packets leftover from making meatloaf for someone a couple weeks ago. And I always have bacon. I'll grab a cucumber and another couple potatoes and the best Kielbasa I can find. I'll start it tonight and finish it tomorrow. But I don't expect there will be any fancy Polish rings of sausage to be found around here. Some specialty store in Seattle might have it.
>>22240654Based. I dont have the picture anymore, but here is the result of the kale rape.When you mash it with the potatoes, and both the kale and potatoes are dry enough, it will be fluffy and 'bouncy', not like a fuckin swamp (with squish squish sounds). Then the dryness is offset perfrctly with the gravy. And the vinegar gives it an immensely satisfying umami-like aftertaste thwt will linger in your mouth for the rest od the evening. Honestly, kale mash with bacon alone is fucking god tier. I often skip the BWC sausage when Im lazy. As long as theres something fatty to go with it.(It will never get completely dry of course. But the dryness is the most overlooked step. Modernfags have forgotten how to make this and it becomes a soggy mess with large, course kale particles)
>>22240666That doesn't look right. The immersion blender needs way more liquid to work. That looks like it's already been drained.
>>22240669Nono, just drain the kale completely, let it steam a while, and go at it with the blender. This one doesnt need liquid. It will become like a slurry yes but all the nutrients are still there. Then, after raping it, let it steam off even more vapor(A trick is to put the rapeslurry in a nonstick frying pan so you can turn up the heat a little more. I add the vinegar once it is raped)Pic rel is the finished homogenized mash but its a screenshot of my album on android kek. Hence low res.
>>22239793you ate three plates to yourself?
>>22240678Notice how my finished mash looks different from this one? This is too course, and it kinda ruins the flavor/experience. Most people are OK with this but trust me, the slurry is much better
>>22240678I use an immersion blender all the time and this doesn't make sense. Boiled and drained and dried out, steaming kale will not be easily processed using an immersion blender. Maybe a standard food processor would work. If you blend it IN the liquid and then strain it it would be fine.
>>22240690Maybe I use the wrong word/translation, but this is what I do.
you can probably do it in liquid but I imagine the fine particles will become an even more moist slurry, so make sure to dry it out properly afterwards
To be sure, as you can see, this is done right after boiling it and pouring out the water, so the kale bits are very wet, 'dry' is just relative
I will sleep soon, so if you have some questions just post them and I will check in the morningI was gonna make a video series about how to make these traditional dutch foods the proper way but couldnt be assed. Maybe some day. I have never met a single person who does it the right way. Forgotten traditions. The ol mash has a bad rep because people dont know how to make it anymore. Do it right and you'll be craving this kale mash every winter. My grandma had a special mill from the late 19th century for this exact job, called a 'kale mill'
Love me Beefs
and me EggiesShrimple asTo use the parlance of our times
>>22240728SAAAAAAR, please DO NORT FLIPPING the EGG
>>22240724I got back from the store but I forgot the cucumber. I have 4 different jars of pickles though.
I hope everyone is going to *love* this dish.I guess I'm peeling the potatoes.
I got the most appropriate of the rope sausages, but these links might be better suited. Maybe I'll just use both. They didn't have anything that looked nicer.
Bacon and gravy powder.
Liver later
This is maybe 1/3rd lb of kale
This is a 14 oz. potato. I'll just use as much as necessary.
This dish is a real chore. I got it done with the immersion blender but it's not the most efficient way. I put it back on the heat to steam off excess moisture before mixing it with the potatoes.
It think this was a good ratio. I won't know if it tastes right until tomorrow.
I had one serving of mashed potatoes left over.
Time to make the liver and onions.
Don't overcook the liver. Maybe 40 seconds per side.
I finish the onions with a little worcestershire.
Quick, easy, and delicious.
Best liver I've had in a long time.
>>22240947Looks very good.
>>22240954Thanks, it was. I scarfed it in about four minutes.
>>22240724My grandmother on my mom's side was Dutch so this will be cooking something from 'my roots' (bloody roots!) I guess.
Feeding the dog.
>>22240828>>22240912>>22240921Dude you're a legend kek, your first try is already better than what natives achieve after years of failure. And it's pretty ballin' to go in guns blazing like this on a recipe/meal youve never even seen irl or even heard of beforeThe potato:kale ratio looks a little low, but when you fry that up and eat it with meat I think you will definitely enjoy it. My friend (46) made this last week and I can already tell i would prefer yours even though the ratio is off. Better mouthfeel and proper acidity goes a long way (The reasom for making it small and homogeneous is because kale has tons of lignin and cellulose; when you mash it coarse, the mouthfeel is inferior because of the dissonancr between potato and kale, so to speak, and flavors just blend better like this)For next time, probably double up on them taters, maybe even triple. Youre right it is a lot of steps especially for 1 serving. It keeps really well in the freezer, so its an excellent comfort meal to make a bunch and save for later. (I usually make ~2 kg total in one go)Anyway this made me smile Bigly. Props anon
>>22240971Right on thats wonderful. She is smiling from the beyond and would be 1000% stoked to see what you have done without doubt. If there is a dutch staple, this is it. As we say, eet smakelijk>back to bed
>>22241028Thanks. Are you saying it needs more kale or more potato? If I like it I'll make it again. Your original recipe called for 500g of each so I just tried to go 50/50 eyeing them once they were cooked and dried.
>>22241034Oh, more potato. I can add more tomorrow before I fry it up.
>>22241036Yep good call I recommend doing thatMan I probably fucked up the ratio, my bad, i just eyeball it too and i focused too much on the methodWhen I think about it its probably more like 2:1 potato:kale by weightThe kale gets so small after the boil and mince, it feels like weight gets reducedWhen I make it that pan is filled to the brim with kale, and Im left with what seems like a tiny amount afterwards. Fold in some extra potato, dont forget add a little more salt nutmeg and vinegar, and you've taken it to the next level
Yeah 2:1. >facepalmIts basically impossible to add too much vinegar btw, the more I add the better it gets, it's the gift that keeps on giving. The potato totally buffers it
Oh and nutmeg became the spice of life, culinary crystal meth, after the east indies company's forays into the .. east. When you think you've added enough, add even more. Fun fact, when netherlands relinquished NYC to the english it was traded for an island called 'Run' in indonesia. So basically NYC was traded for a bunch of nutmeg trees kek. Just to highlight its importanceAdd as much as is feasible to minced meat, cauliflower, kale, red cabbage, yae, even beef, and you are paying homage to your lineage
>>22241083I totally forgot the nutmeg. I didn't fully read all of the posts before. I probably have some ancient nutmeg powder in the cupboard but I might go get some whole. Nutmeg is supposed to go in lots of things like Bechamel sauce, but I rarely use it. I do want to make this as authentic as possible. I don't quite understand the final pan cook though. You just sear the bottom and then plop it over onto a communal serving plate? Or is it one serving? I can form and fry up multiple "loaves" of it. Or I can do it up in one big pan, flip it to brown both sides, and then cut it into wedges/slices and serve it pizza style with the gravy cascading over it and the sausage up against it. If that browning on the bottom is so important it would follow that it would be good on the top as well forming a crust.
In the end it's not very much to work with. Two cups of the clay-like mass at most. A little more with the extra potatoes added tomorrow. I can see making it into 6-7 crab cake-like patties and then pan frying them. Maybe I'll save a little to play around with.
hey man your food sucks
>>22240683that still looks like it could be pretty good.
>>22241183yikes
>>22241108Oh yeah, you can definitely flip it. As long as there's some maillard action going on. You can go ham and go for max crust, not necessary tho. It'll still be pretty loose/fluffyUsually people just fry x amount of servings in one go and then divide&serve it on individual plates yes. Depends on how hungry I am, ~400g of final product is a good amount per person. It's a pretty fulfilling or hefty meal, so anywhere between 300g and 450g is pretty typical. >>22241111CheckedThe fry-up is pretty much all up to you brotherman. I like the sound of your idea. After all the prep work, this is the part where most freedom is allowedEnjoy!>>22241211It is t b h, kale + potatoes is always a winner. I'm just fully autistic about it, it's fun and rewarding to do it "right". ( of course, even within a region, people will have differing opinions about what is even the right way in the first place. Ultimately, it all turns to shit kek)The interesting thing, to me, about this way of making it is that it is literally a forgotten art. Youre reaching deep into the late 19th/early 20th century, possibly earlier. I prefer it over the modern way. I've decided that, later this winter, Im going to make a YT trilogy on how to make 3 dutch staples - this, red cabbage mash, and 'hutspot' (carrots+onion+potato mash). If I dont do it, apparently no-one else will.
>>22241746I added the extra potatoes and the nutmeg I had.
Made the bacon gravy
I have cast iron but I haven't used them in years and don't want to deal with them today so I'm using a new nonstick pan.
I didn't go 20 minutes but I did get some color on it. It's still kind of loose I think. I could have dried everything out more.
After the first flip it started to crack and come apart as it cooked.
The Grillos are the most like refrigerator pickles.
Overall it looks like a tasty meal.
>>22242030>It's still kind of loose I thinkNo it stays looseAnd it looks fucking perfect >>22242031>>22242026Gyatt DamnWell done really
-for smaller appetites
>>22242037HNNNGGGGGGGHHH it looks great!!
>>22242039>>22242040Stop, I'm gonna cum buckets
>>22242038Thanks, and thanks for the suggestion. It's tasty. I don't know if it tastes like it's supposed to but I do like it and the pickles are good with it. That was only half of the mixture so I can play with it more. I'm making a bunch of food for someone tomorrow or the next day so I'll give him some of this dish. I have plenty of sausages and gravy left.Glad I did it.
>>22242040I knew from this thread you would do a good job but fucking hell dude you just made the best kale mash ive ever seen, youre literally mogging dutch people right now. The plate on the right makes my mouth water I kneel
>>22242053Thanks, but that's just what 25 years gets you. I went to chef school immediately after high school and have been working in the industry ever since. After a while you start to be able to 'read the matrix' and can just cook pretty much any recipe and it turns out well.But still I'd want to try some actual Dutch grandma's version to really know what it's supposed to taste like. The little details are what make each dish unique. And I'm sure with better sausages and gravy and the fresh pickles it'd have been even better. At least I have something in the arsenal for the next time I get way too much kale. This really was a good use of it. Thanks again.
>>22242046I'm really happy and glad that you enjoyed it anon. Im a bit, how do you say, gobsmacked, surprised, I'm 100% certain it tastes great. No doubt in my mind. I mean..... you hadnt even heard of this meal before. Sure it's simple - just 2 things mashed together but. i cant even explain the extent to which Dutch people fuck this up despite having eaten it dozens or a hundred times. Im not kidding that it looks genuinely 10/10. You know what's good, so you'll figure out the right acidity or other minor tweaks and stuff. Just wow. It's amazing
>>22242037would
>>2224206525 years professional experience and all you eat is MEAT! Don't you ever get tired of meat and crave a salad or something light that isn't greasy heavy fatty meat?
>>22242083You're not welcome in the Beef House.
>>22242083Also
>>22242065That's amazing, your skills are really apparent. I'm not that universally skilled, just an autist with a limited palette so to speak. Congratulations. One thing I could mention is that the OGs would keep a bottle of plain white vinegar on table, to splash it on as they see fit. (You know better than I, but I've read that vinegar loses some potency etc. as it is heated)Other than that, I for sure couldn't think of anything, and I really think you're as close as it can get. I've never had the opportunity to try russet potatoes. The Dutch potato variety used for this meal is ''Eigenheimer''. Perhaps the potato variety will make a very minor difference. But when it comes out this good, you have definitely used the right potato for the job.
>>22242087Yummy Genovese is definitely Welcome in the Beef HouseOnly a few hours leftI’ve to get some Pasta
>>22242087Good cause I wouldn't come. I don't even like beef or most meats. I know you can cook well. I dare you to use your skills to make a good vegetable dish like proper from scratch pesto pasta or eggplant parmigiana or handmade falafel or spinach pie or something along those lines that actually takes skill to execute well.
>>22242112Sure, man. I'm up for another challenge. You want some ratatouille or something? I eat salads pretty frequently but I don't always post everything. I just got done making a dish that 90% of the work was a kale recipe. But the sausage and gravy just erases that for you I guess. My meals are meat heavy, yes, but there's often a vegetable component. I make more broccoli cheese soup than anything else. I just made cabbage soup last thread. Does the inclusion of bacon negate the entire effort?I made this spinach dip in November. Not everything is all meat all the time. But this thread is more meat themed than usual because of the bi-annual re-up.
>>22242122Do an easy one like Steak au Poivre (Tenderloin, Cognac, Peppercorns, Heavy Cream, Stock, Peppered Steake) with Pommes Frites (twice Fried, Tallow)
>>22242112 I believe those all include cheese? Cheese is like meat. My achilles heel is that I don't like most meats too. Even with my limited preferences I cant have vegetables without meat. Except fries.
>>22242136You wanted Eggieplant Parmigiana thoughHow about Smoked Salmon Eggies Benedict and Diced Hashed Browns?
>>22242138Why don't you make your own thread and post your old "poiver" and benedict pictures and your creative spelling and your keys and pocketknife and all your other idiosyncratic bullshit in there?
>>22242141The challenge is for you, not me
>>22242122Yeah, make a ratatouille. That's exactly the kind of vegetable dish I'm talking about. No meat and takes some skill in the kitchen to successfully cook. I'm not even talking about the fancy layered ratatouille from the Pixar movie. A classic one like picrel is hard enough to cook well.
>>22242141ThisHopefully someone kills him o algo
>>22242173What a rude cooklet
>>22242162I could. I've made it many times and don't consider it challenging. I don't really dig on squash personally. But I have some cooking coming up for someone and I can throw some together tomorrow or Tuesday for him. And you probably don't want me to use any bacon grease in the process. That's fine. >>22242173A bit off sides. I don't wish him dead.
>>22242215No, I don't care if you use animal products like butter or other animal fats or cheese, it just has to be a vegetable dish where the vegetable or vegetables is the focus and main component.
>>22242247I'll make ratatouille and succotash at the minimum. Pasta Primavera is basically ratatouille with noodles so I may present it as that after it's done. But I'm NOT eating any of it.
Torn butter lettuce salad with bleu cheese dressing, carrot, Kalamata olives, and sunflower seeds.Meatless.
>>22242413>bullied into eating veggesthat salad won't win you any friends
>>22242413>can’t even a salad properly
>at food>even a salad
Food looks great as always, would eat/10Stove is filthy
>>22242862my stove is pristine faggot, my dog licks it clean every other day
>>22242897How does he get up there with his tiny legs?
>>22237954that is my favorite cut. My grocery has em all year long @3.49 a lb. I fix em with salt and lots of pepper dry roast em. that skin on the back is to die for.
>>22242862Thanks, and yes it is. One of these days...
Baking a sweet potato
New York strips seasoned
>>22243629meat status: not rotten this time
>>22242293You're salad isn't giving me much hope. Is there a day where you ever don't eat meat? Can you remember the last day you didn't eat meat? I'm not trying to give you shit or bully you I'm just kind of astounded how much meat you eat. I don't know anyone who eats as much meat as you but I live in a progressive liberal east coast hellhole.
Kielbasa and cabbage
Zucchini, yellow squash, and red onion for the ratatouille. Peppers on the fire for ratatouille and succotash.
Corn to roast for succotash.
The eggplant isn't looking too good.
Yeah, this is garbage. I'm not using it.
>>22237947
Blackened the peppers, covered and steamed them to loosen the skins, removed and rinsed.
Seared tomatoes
Onions and tomatoes for the succotash.
Succotash and ratatouille. Both 100% vegan.
And both leaving my house tomorrow.
Time to make the Funyuns crusted liver.
The breading station is set up.
About 30 seconds per side. It's thin and cooks fast.
I used some of yesterday's bacon gravy on it.
Very delicious. I'll make more tomorrow.
Peeled the sweet potato and wrapped it. Will probably cut into medallions and pan fry tomorrow.
>>22243839Did you fuck both of them up on purpose? They both look undercooked. The succotash is wrong and dry and the ratatouille is dry and has no eggplant. Dang. You can cook meat but apparently you can't cook vegetables.
>>22243860Anon who inspired this nonsense here. Looks pretty good. Too bad I'm too lazy to try making it for myself but nice to see that you went through with it.
>>22243728No, there's never a day that I don't eat meat. The last time I did was probably eleven years ago when I was vegan for a month for a contest.I live in a progressive liberal west coast paradise, so many don't eat meat and that's fine. But there's also lots of hunting and fishing around here so you get a lot of meat eating outdoors types. But I really don't think politics has all that much to do with diet. I think you're making it out like it's strange to eat meat daily. I think it's strange not to. Meat's just in most meals in some form. It's super common I think for people who eat it to eat it daily. I don't eat it for every meal, but easily 4 out of 5.
>>22243876I didn't fuck either of them up. Everything is perfectly tender and yet not mushy in both dishes. There's no 'wrong'. Any dish is open to interpretation. The eggplant the shopper chose was shitty so I had to toss it. Like I said yesterday, it's probably going into a pasta anyway. And I'm going to put sausage in it too. I was challenged to make a dish where vegetables were the main component and I made to vegan dishes and they both taste like what they're supposed to taste like. I don't much care for either one myself, but they've always been popular with whomever I've served them to over the years.
>>22243888*two
>>22243879Thanks.
>>22243728 No meat, no eat. Whats the point in not eating meat when you are a beefgod? The only reason to forego meat is budget constraints>>22243843>Funyuns crustedHmm........inspiring
>>22243895>Whats the point in not eating meatAnswer us this without mentioning politics and animal cruelty?You are not saving the world by performatively eating less meat. If you buy less, others will buy more (game theory)
>>22242897Pretending to be other people eh?
>>22243876he can’t really cook meat either. you’re starts with spoiled meat and then burns the outside while leaving the middle completely raw.
Had this chuck roast in the freezer for at least 7 months. Thawed it out for a pot roast. Starting with a bed of sweet onions roughly julienned.
Rubbed it down with an envelope of onion soup/dip mix powder. I used to work at a little bistro where they made their pot roast that way. You don't see that on a menu much anymore. Then I added carrots and a can of French onion soup.
After about four hours in the oven it's going to be amazing.
Butter lettuce salad with Caesar dressing, Parmesan, tomatoes, and deli turkey.
German sausage, Polish kielbasa, and the last of the cabbage soup.
op cooking up a stormmuch more ambitious badly cooked food
Yeah. Ambitious.lol
Roast came out great.
>>22244126>struggles to pull it apartlmao. jack-tier.
>>22244324That's just the force of the spring inside the tongs doing all the work, you fucking idiot. The meat is not tough at all. You had the complete opposite takeaway than I intended. And that's on you. You're not bright.
>>22244007Based
>>22237952Only $528. What a gay ass clown world we've inherited.
>>22243862Sweer potato
>>22244764what does that even mean?
Fried up the sweet potato and more of the Funyuns calf liver to take to the old man.
Fried up kielbasa, added the ratatouille, and then cavatappi pasta.
A nice selection I think.
Having the leftover 'stamppot' stuff with succotash and cheddar bratwurst.
>>22245106meat meat meat meat meat
>>22245151*and potatoes
I've decided that this 'Everything' seasoning would be absolutely perfect to coat tuna with. You commonly see sesame seed crusts. After a nice soak in the teriyaki I'm going to sear these up and have with some kimchi I think.
>>22245213Your god is fake dalit
Fuck both of you for wasting image space.
>>22245102no sauce?
>>22245213>>22245217Pure ignorance on display. It is a valid choice nonetheless
>>22245245The ratatouille and sausage juices should be sufficient. But yeah, could have used some wine and butter or cream.
The adventure continues:>>22245447
