You Most Likely Can Afford - Super-Moist Food Porn

$3 you call it on sunday nights yall!





This shit might as well be a meal when you're done with it, so I decided to cross post. I ordered this extra spicy which I assume that's what the "flakes" are in the full frontal pic? You literally can't beat these but granted I can only stomach maybe two in a sitting without my throat catching on fire!

edit: attachment fail, can't get rid of it. you'll have to deal people!

reedit: attachment fail fixed by virtue of managing my attachments, you all should take a lesson from sheboon!

Take it from someone who understands the internet. You must manage your attachments. You're welcome.

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Originally Posted by Brittney Griner's Clit

Take it from someone who understands the internet. You must manage your attachments. You're welcome.

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Thanks!

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Originally Posted by lewfather

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Originally Posted by Brittney Griner's Clit

Take it from someone who understands the internet. You must manage your attachments. You're welcome.

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Thanks!

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Do you tip extra when you make a bartender fix you a three course drink? I'm not judging either way just curious as to what is correct?

While i'm in here anyway, I went to the MotorCity Casino Buffet and they cut me off about a 28oz slab of Prime Rib that was pretty damn good.

Had some left over rice, so I went Filippino style on it and made garlic rice with a few fried eggs put onto it. Also steamed some carrots, peppers, and onions. Had a couple breasts I needed to cook, so just went simple salt, pepper, and lemon juice. Was a really good, easy meal. Obv, I ended up mixing the veggies and rice, and had the standard Franks, Siracha, and Soy Sauce options. I go with a little soy and Franks mixed in.

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Originally Posted by Brittney Griner's Clit

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Originally Posted by lewfather

Thanks!

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Do you tip extra when you make a bartender fix you a three course drink? I'm not judging either way just curious as to what is correct?

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If you plan on going back to get another and he made it well I would say a little extra wouldn't hurt. Obv Lewfather is a baller and he tips heavy no matter what, even when it's just a Bud Light... Trust me, I know :)

Gonna cook up two ridiculously thick NY strips, not sure how yet though, might go the skillet route tonight.

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Originally Posted by vegas1369

Gonna cook up two ridiculously thick NY strips, not sure how yet though, might go the skillet route tonight.

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I shoulda taken a picture of the T-bones I BBQ'd for tonight. They were awesome.

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Originally Posted by Hockey Guy

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Originally Posted by vegas1369

Gonna cook up two ridiculously thick NY strips, not sure how yet though, might go the skillet route tonight.

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I shoulda taken a picture of the T-bones I BBQ'd for tonight. They were awesome.

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the hardest part about posting things in this thread is remembering to grab the camera before it's too late. If you do it right, tho, the after pics (JUSTIFIED-style) can be pretty cool also.

Tonights Menu

17oz Choice NY Strip

Large Baked Potato

One Large Pan Fried Sweet Onion Accompanied By Some Mushrooms

Steamed Broccoflower

I went with an iron skillet for the steaks tonight instead of grilling. IMO an iron skillet is the second best way to cook a strip. If you don't own an iron skillet, buy one! Make sure you treat it right though, they need some love.

This skillet is about 10 years old now, still in great shape...

http://i192.photobucket.com/albums/z...psouxehpra.jpg

http://i192.photobucket.com/albums/z...ps3yoxyp8k.jpg

http://i192.photobucket.com/albums/z...pslug8ke0p.jpg

http://i192.photobucket.com/albums/z...psjasko4cr.jpg

Broccoflower was on the side already on the table...

http://i192.photobucket.com/albums/z...pssftf797o.jpg

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Originally Posted by vegas1369

I went with an iron skillet for the steaks tonight instead of grilling. IMO an iron skillet is the second best way to cook a strip. If you don't own an iron skillet, buy one! Make sure you treat it right though, they need some love.

This skillet is about 10 years old now, still in great shape...

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If you take the time to cure them at first and clean them right they should last a lifetime and then some. I have a couple of cast iron pans that were my granddad's before he died and they are still awesome to cook with. I have one that I use exclusively for making blackened fish and I don't know how I ever got along without it.

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Originally Posted by vegas1369

Tonights Menu

17oz Choice NY Strip

Large Baked Potato

One Large Pan Fried Sweet Onion Accompanied By Some Mushrooms

Steamed Broccoflower

I went with an iron skillet for the steaks tonight instead of grilling. IMO an iron skillet is the second best way to cook a strip. If you don't own an iron skillet, buy one! Make sure you treat it right though, they need some love.

This skillet is about 10 years old now, still in great shape...

Broccoflower was on the side already on the table...

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this looks great vegas!
we also cook with iron skillets how do you keep it seasoned? for me i just wash with water no soap and will add some peanut oil for rust prevention while storing.
i will some time cook steak on a 10 inch one works great i will heat the oven to 500 and put the skillet in to pre heat, put the skillet on the stove set to high i will use peanut oil as its burn rate is the best for this application, three or four min on each side put a screen cover on the skillet to prevent splashing in the oven leave in the oven for 4 or 5 min and its good to go some times i will put some balsamic vinegar in the pan after to make some aujus. a frend who is a chef taught me this many years ago and has always work like a charm, have also done this in the barbecue with a side burner.
you also may need some welding gloves for this so not to burn your hands

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Originally Posted by Brittney Griner's Clit

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Originally Posted by lewfather

Thanks!

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Do you tip extra when you make a bartender fix you a three course drink? I'm not judging either way just curious as to what is correct?

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I'm a creature of habit and I basically always tip 20% no matter what just out of simplicity

I don't know if it's a good tip for a bloody mary though

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Originally Posted by lewfather

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Originally Posted by Brittney Griner's Clit

Do you tip extra when you make a bartender fix you a three course drink? I'm not judging either way just curious as to what is correct?

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I'm a creature of habit and I basically always tip 20% no matter what just out of simplicity

I don't know if it's a good tip for a bloody mary though

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when you say %20 do you pay total $ before or after tax? I will never tip on a taxed total ever.

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Originally Posted by lewfather

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Originally Posted by Brittney Griner's Clit

Do you tip extra when you make a bartender fix you a three course drink? I'm not judging either way just curious as to what is correct?

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I'm a creature of habit and I basically always tip 20% no matter what just out of simplicity

I don't know if it's a good tip for a bloody mary though

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20% with a $1 minimum always works.

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Originally Posted by tony bagadonuts

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Originally Posted by lewfather

I'm a creature of habit and I basically always tip 20% no matter what just out of simplicity

I don't know if it's a good tip for a bloody mary though

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20% with a $1 minimum always works.

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I have a few bars where I am a reg and I just have a nightly tab where I get half my shit for free anyway and obv tip like 100%

For a standard place that I have never been to before....I try to just pay cash as I go, and drop $1 a beer or $2 or $3 for a whiskey/beer combo order. Generally about all I drink anymore is one of those two orders.

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Originally Posted by Baron Von Strucker

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Originally Posted by vegas1369

Tonights Menu

17oz Choice NY Strip

Large Baked Potato

One Large Pan Fried Sweet Onion Accompanied By Some Mushrooms

Steamed Broccoflower

I went with an iron skillet for the steaks tonight instead of grilling. IMO an iron skillet is the second best way to cook a strip. If you don't own an iron skillet, buy one! Make sure you treat it right though, they need some love.

This skillet is about 10 years old now, still in great shape...

Broccoflower was on the side already on the table...

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this looks great vegas!
we also cook with iron skillets how do you keep it seasoned? for me i just wash with water no soap and will add some peanut oil for rust prevention while storing.
i will some time cook steak on a 10 inch one works great i will heat the oven to 500 and put the skillet in to pre heat, put the skillet on the stove set to high i will use peanut oil as its burn rate is the best for this application, three or four min on each side put a screen cover on the skillet to prevent splashing in the oven leave in the oven for 4 or 5 min and its good to go some times i will put some balsamic vinegar in the pan after to make some aujus. a frend who is a chef taught me this many years ago and has always work like a charm, have also done this in the barbecue with a side burner.
you also may need some welding gloves for this so not to burn your hands

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I don't normally use a skillet for meats like this as I am primarily a grill man, but I do have a few skillets. I don't know why in Gods name I never thought of preheating the skillet in the oven before using...especially since im stuck with a glass electric cook top which is -ev for alot of cooking. thanks for the skillet tips

Vegas, that shit looks pretty good. I don't normally pan fry in a skillet steak cuts...im primarily a grill man. however we have about -30+ winchill temps right now so I might just try this in the next couple of days. question - just curious what you used for seasoning the strips

also, do you have any special tips to keep the skillet in top shape? I consider myself a skillet novice. I can season them and they seem to work good for a while, but I always seem to fuck mine up after a while and I end up starting from scratch and reseasoning the skillet.

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Originally Posted by Gordman

Vegas, that shit looks pretty good. I don't normally pan fry in a skillet steak cuts...im primarily a grill man. however we have about -30+ winchill temps right now so I might just try this in the next couple of days. question - just curious what you used for seasoning the strips

also, do you have any special tips to keep the skillet in top shape? I consider myself a skillet novice. I can season them and they seem to work good for a while, but I always seem to fuck mine up after a while and I end up starting from scratch and reseasoning the skillet.

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I have one that's about 80 years old. Basically just scrape the leftover bits out with a plastic spatula, use a rag and plain water to clean the inner surface then use vegetable oil to coat the surface. Anything else is probably overthinking it.