😋 Post pics of that sweet Casa! 😛

[magnetaress]

https://i.imgur.com/DbV8Bb8.jpg

🌽🥑🐟🥬

[GinnasP99]

https://imgur.com/rcDhCKe.jpg

My dinner tonight, fresh out the skillet. I'm having a baked potato with it but its still baking.

[magnetaress]

https://imgur.com/rcDhCKe.jpg

My dinner tonight, fresh out the skillet. I'm having a baked potato with it but its still baking.

Delicious, the fat looks rendered very nicely )

[GinnasP99]

btw casa means house, comida is food

[Lizard1]

i thought casa was corn, also need a veg bud big salad should be main food item for dinner

unless you want to be weak , fat and constipated

[FatherSioux]

btw casa means house, comida is food

SMH

[ScottBerta]

i thought casa was corn, also need a veg bud big salad should be main food item for dinner

unless you want to be weak , fat and constipated

Salad has little protein. So you definitely won’t be strong eating that. Now the salad would compliment the protein in picture. But nothing wrong eating a steak.

[Lizard1]

Ever heard the expression strong as on ox?

Wild animals that eat mostly greens have very large amounts of muscle mass. Theres a show on netflix called forks over spoons or something similar that explains the difference in diets.

Vegetables have loads of protein and its more soluable then meat or dairy derived proteins.

I am not saying dont eat meats, but a steak and a potato is ridiculous for dinner

[magnetaress]

Ever heard the expression strong as on ox?

Wild animals that eat mostly greens have very large amounts of muscle mass. Theres a show on netflix called forks over spoons or something similar that explains the difference in diets.

Vegetables have loads of protein and its more soluable then meat or dairy derived proteins.

I am not saying don't eat meats, but a steak and a potato is ridiculous for dinner

I agree, and didn't want to get into this, thread is more about food appreciation then critique.

However, to add on to that, I think a lot of people lack the flora and ability to process plant enzymes because we sterilized and processed our diets. So when faced with a big helping of salad our bodies kind of go "Ooooohhhhwoommpitywomp". When we should materialize and digest those proteins better.

Try some malic acid, it's what I take, and I feel better when I take a pill sometimes with a nice helping of veg or something else I want to digest better. Also a good time to drink water, is when you eat. We should get more water from our food but our food is all dehydrated and gross mostly. Drinking between meals is less effective then water mixed with cellulose and stuff which feeds our guts and releases more slowly over time into our bloodstream.

Otherwise we are kinda just rinsing ourselves out and rubbing our insides with stuff like steaks and potatoes (which is fine) but we are actually way more better and capable than this.

Steaks still taste good, and a lil extra meat never hurted anyone too bad. Enjoy it when you get it. We are adapted to utilize more forms of food than most critters.

[Lizard1]

There is some truth to that , store bought product is mostly fertilized with liquid cow shit if its labeled as organic, which has remnants of salmonella and ecoli and usually causes an upset stomach or an immediate trip to the bathroom

but there is a cure

Its called gardening

[kjs86z]

Avocado cucumber caprese salad starter:

https://i.imgur.com/Mwu3Hx0.jpg

Pistachio-panko encrusted chicken with sauteed swiss chard:

https://i.imgur.com/SvWE3nd.jpg

[magnetaress]

Man that stuff looks extremely high class. Very nice. +1 for chunks of cucumber.

[douglas1999]

Yeah that looks pretty bitchin. Nice.

[kjs86z]

Same side dish done months later but with a big ole honkin NY Strip on desperately needed upgraded plates and a bottle of Caymus cabernet:

https://i.imgur.com/BOWPNNc.jpg

pre-grill:
https://i.imgur.com/uOSlutJ.jpg

If you put anything but salt and pepper on a steak you're a heathen.

[Lizard1]

Square plates vs round plates discuss?

i think square is an abomination

[Jibartik]

Potatos are basically sand, that you can turn into a healthy thing called mashed potato dinner for your children

-most of america for like 80 years

edit: I like peper and garlic salt

[Baler]

kjs86z knows how to eat. Making my mouth water looking at those steaks.

[Tunabros]

kjs86z knows how to eat. Making my mouth water looking at those steaks.

+1 same here

looks tasty af

[Woke Locc]

Perform your status elsewhere, thots

I'm eating oreos

[Topgunben]

Same side dish done months later but with a big ole honkin NY Strip on desperately needed upgraded plates and a bottle of Caymus cabernet:

https://i.imgur.com/BOWPNNc.jpg

pre-grill:
https://i.imgur.com/uOSlutJ.jpg

If you put anything but salt and pepper on a steak you're a heathen.

I like blue cheese on my steak. Something about the blue cheese really enhances the flavor of the meat.

[Mota]

Same side dish done months later but with a big ole honkin NY Strip on desperately needed upgraded plates and a bottle of Caymus cabernet:

https://i.imgur.com/BOWPNNc.jpg

pre-grill:
https://i.imgur.com/uOSlutJ.jpg

If you put anything but salt and pepper on a steak you're a heathen.

Gimme

This shit is basically restaurant ready for presentation, all your veggies are clearly fresh prepped, the chicken looks like a panko layer then a pistachio layer and not just a mix into one layer, steak has some grill marks. I assume it all tastes delicious as well. Seriously... bang up job.

You tried doing steak on a flat top or flat skillet with a little bit of oil? I love that browned maillard flavor all over the outside of my steak. Salt an hour before cooking to allow it to osmosis up in there and get all flavored and slightly tender. Sorry if this sounds like unsolicited advice... I really like steak.

I'm gonna come to your house and steal you food. Don't be alarmed.

[Bardp1999]

Was expecting house pictures, then remembered on P99 Mom's basement is home for many so food pics is not all that suprising.

[Tunabros]

I like blue cheese on my steak. Something about the blue cheese really enhances the flavor of the meat.

blue cheese is awesome

not sure why most people dislike but it's mostly the smell that drives them away

[kjs86z]

Gimme

This shit is basically restaurant ready for presentation, all your veggies are clearly fresh prepped, the chicken looks like a panko layer then a pistachio layer and not just a mix into one layer, steak has some grill marks. I assume it all tastes delicious as well. Seriously... bang up job.

You tried doing steak on a flat top or flat skillet with a little bit of oil? I love that browned maillard flavor all over the outside of my steak. Salt an hour before cooking to allow it to osmosis up in there and get all flavored and slightly tender. Sorry if this sounds like unsolicited advice... I really like steak.

I'm gonna come to your house and steal you food. Don't be alarmed.

I'm doing 20 lbs of smoked baby-backs, 12 ish lbs of grilled chicken, scalloped potatoes, and pasta salad tomorrow for the employees as a little 4 day weekend thanksgiving send off. Will take some pictures.

And yeah, good eating takes time. Never done a steak on anything but a grill but my buddy raves about his reverse searing method. I usually get ultra thick cuts from the butcher so I really need a closed grill to get it even remotely cooked through before the outside goes belly up. Those NY strips were basically still mooing in the center and I didn't want the outsides to get much more done....they rested a good long while too after they came off.

[Lune]

Disgusting. A cut like a NY strip is not going to taste good "mooing in the middle" or with no seasonings other than salt and pepper. In order for steak to cook properly the fat has to be rendered throughout; the taste of raw fat is abominable and fat is present in the muscle belly of the cow's longissimus dorsi (strip steak). I'm not sure if you're buying such thick cuts because you're poor or what but look into a tri-tip instead, it's a more flavorful cut-- its lower fat content responds better to botched cooking jobs.

[charmcitysking]

Never done a steak on anything but a grill

I also prefer a charcoal grill, but a pan-seared, butter-basted ribeye certainly gives the grill a run for it's money.

A few of my friends rave about sous-vide but I've never tried it.

[magnetaress]

Disgusting. A cut like a NY strip is not going to taste good "mooing in the middle" or with no seasonings other than salt and pepper. In order for steak to cook properly the fat has to be rendered throughout; the taste of raw fat is abominable and fat is present in the muscle belly of the cow's longissimus dorsi (strip steak). I'm not sure if you're buying such thick cuts because you're poor or what but look into a tri-tip instead, it's a more flavorful cut-- its lower fat content responds better to botched cooking jobs.

man that is some grumpyneesss

the stake looks pretty well cooked, I think Kj knows what they doin, u don't have to eat all the fatty bits. It's not a terribly marbled steak either, just got some wrapped on the outside.

Can't we have nice things? this thread is about nice things. I should have taken a picture of my soup last night, it was pretty spectacular, but I didn't make it so I didn't take a picture.

[kjs86z]

Disgusting. A cut like a NY strip is not going to taste good "mooing in the middle" or with no seasonings other than salt and pepper. In order for steak to cook properly the fat has to be rendered throughout; the taste of raw fat is abominable and fat is present in the muscle belly of the cow's longissimus dorsi (strip steak). I'm not sure if you're buying such thick cuts because you're poor or what but look into a tri-tip instead, it's a more flavorful cut-- its lower fat content responds better to botched cooking jobs.

lmao affected

your life must be so wonderful

[FatherSioux]

Charcoal Grill is best grill.

Ribeye is best.

Salt, Pepper and a pat of butter on the steak as it rests.

Baked Potato

Good night Irene

[magnetaress]

tonight we are doing veggie burgers i should take a picture

---thanksgiving is super soon too my dudes----

[Lizard1]

Yea my turkey is marinating , sorry you got banned seek help

[GinnasP99]

Tonight's steak turned out a little better, I think

https://imgur.com/X2i0W1S.jpg

https://www.youtube.com/watch?v=R6PkDHuaXi8

[Baler]

GinnasP99 having a steak and reading some Dragons of Autumn Twilight. This guy knows whats up. +1

[GinnasP99]

Shirak!

[Mota]

Disgusting. A cut like a NY strip is not going to taste good "mooing in the middle" or with no seasonings other than salt and pepper. In order for steak to cook properly the fat has to be rendered throughout; the taste of raw fat is abominable and fat is present in the muscle belly of the cow's longissimus dorsi (strip steak). I'm not sure if you're buying such thick cuts because you're poor or what but look into a tri-tip instead, it's a more flavorful cut-- its lower fat content responds better to botched cooking jobs.

Opinions: strip is delicious even served raw, all beef cuts taste good with just salt and pepper if prepared properly, cold and hot fat taste the same except cold is milder.

Non opinions: Fat don't cook it just turns liquid. You use it to distribute flavor, heat, and moisture to shit you're cooking. Strip and tri tip are both prepared hot and fast so botching one is botching both. Tri tip is more flavorful because it has MORE FAT. Strip has less marbling than tri tip. You're not supposed to eat all the big ass fat strips and connective tissue garbage.... is that why you think it's more fatty? If we're attacking people's wallets tri tip is known as the poor man's ribeye.

This post is a train wreck.

[imperiouskitten]

idk all this lingo about steaks. i just eat em when my husband cooks em. he makes the best.

[Lune]

Opinions: strip is delicious even served raw, all beef cuts taste good with just salt and pepper if prepared properly, cold and hot fat taste the same except cold is milder.

Non opinions: Fat don't cook it just turns liquid. You use it to distribute flavor, heat, and moisture to shit you're cooking. Strip and tri tip are both prepared hot and fast so botching one is botching both. Tri tip is more flavorful because it has MORE FAT. Strip has less marbling than tri tip. You're not supposed to eat all the big ass fat strips and connective tissue garbage.... is that why you think it's more fatty? If we're attacking people's wallets tri tip is known as the poor man's ribeye.

This post is a train wreck.

Tritip has more fat content on account of the larger fat cap typically left attached to the cut, but I don't know what kind of tritips you've been eating that have more marbling than a new york strip; as a more active and functional postural muscle, the tensor fascia lata has lower muscle belly fat intrusion than the latissimus dorsi.

You're just patently wrong about fat not cooking. I feel like I constantly have to educate all the stupid fucking false, voodoo primitive bullshit on this board all the time. Read here (https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2007.00352.x) about some of the chemical reactions that occur when fat is cooked. Note that this particular article was written to inform the perspective of deep fat frying but most of the fat chemical reactions are the same with grilling. Fat is oxidized, polymerized, and hydrolyzed. Not only does it melt, but chars and actively changes to a composition that is more palatable to human beings. It becomes less pasty and the flavor profile changes as volatile compounds are released. Why do you think humans have been cooking animals over a fire for about as long as humans have been around? Yea, go eat raw hamburger and tell me how that fat tastes.

[imperiouskitten]

Tritip has more fat content on account of the larger fat cap typically left attached to the cut, but I don't know what kind of tritips you've been eating that have more marbling than a new york strip; as a more active and functional postural muscle, the tensor fascia lata has lower muscle belly fat intrusion than the latissimus dorsi.

You're just patently wrong about fat not cooking. I feel like I constantly have to educate all the stupid fucking false, voodoo primitive bullshit on this board all the time. Read here (https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2007.00352.x) about some of the chemical reactions that occur when fat is cooked. Note that this particular article was written to inform the perspective of deep fat frying but most of the fat chemical reactions are the same with grilling. Fat is oxidized, polymerized, and hydrolyzed. Not only does it melt, but chars and actively changes to a composition that is more palatable to human beings. It becomes less pasty and the flavor profile changes as volatile compounds are released. Why do you think humans have been cooking animals over a fire for about as long as humans have been around? Yea, go eat raw hamburger and tell me how that fat tastes.

You sure do love Meat

[FatherSioux]

Lune fancies himself as an informative fellow. The truth is he's just a lost sad puppy who doesn't know why he's sad.

Hint: It's because he worships the gods of rationality and science.

[Cecily]

Lune posts are filled with knowledge and hatred, which makes them fun. I don't eat red meat, so cooking a steak properly (well-done) isn't infomation I need or want, and I still read Lune's post on steak shapes and why you're an idiot for not cooking your tri tri fillets right.

[Baler]

Where the turkeys at?!

[Telin]

Not the best angle but whatever! https://i.imgur.com/0FeuTav.jpghttps://imgur.com/0FeuTav

[feniin]

Lovely dining room, Telin!

[DoodyLich666]

Hope you all got to feast today!

[Lune]

Not the best angle but whatever! https://i.imgur.com/0FeuTav.jpghttps://imgur.com/0FeuTav

nice

[FatherSioux]

My turkey didn't end up looking all that good. It made up for it in taste and juiciness, best Turkey I've made for sure.

[FatherSioux]

I bought mine from a local farm, was late to the game so had to get a 17LB bird. Brined it for 12 hours or so in vegetable broth, salt, rosemary, thyme and some sage. Stuffed it with onions, carrots and celery. Covered it in butter and cooked for roughly 4 hours at 325. Pulled it when the thigh got to 165. Made gravy with the drippings. Looking forward to leftovers for a week.