You Most Likely Can Afford - Super-Moist Food Porn

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Originally Posted by Crowe Diddly

Quote:

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Originally Posted by Faduniak

Solid catch. Didn't know there was such a difference with knife types. My old roommate from a while back was once a Cutco sales guy and he gifted me 1 nice cutco knife. I use it for everything. I have 2 wooden blocks of other knives but all are below par quality. Maybe I will buy nice chef's knife.

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Was looking for a few knives a couple years ago, a chef's knife at least, and the reviews for good cheap ones kept pointing to an 8 inch Victorinox. I use one of their swiss army knives for pretty much everything, figured they had the whole knife thing down pretty well, so gave it a shot. First non-serrated edge knife I really ever used in the kitchen, but I use it for everything now that isn't bread. Like in everything else, the better tool always makes the job easier. 20-30 bucks.

http://www.thekitchn.com/good-product-vi-18315

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I actually have a knife service, I bring my knifes in to a shop every 2 weeks and they give me a sharp set and then 2 weeks after i do the same and get the other set back sharpened, and I just keep rotating the two sets, costs me 15.00 a month, best money I spend monthly

http://www.youtube.com/watch?v=j7_lxiU8eLM

not sure how i feel about this

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Originally Posted by PLOL

New snack I invented that is about to take the world by storm.

Ingredients:
1 banana
Italian Dressing
A bowl
A positive HIV test

Slice up a banana into a bowl pour some Italian dressing of your choice on top. Enjoy! DON'T KNOCK IT UNTIL YOU'VE TRIED IT!

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fyr

I tried this cooking steak on a pan method detailed below, a little while before this thread came out. Steaks turned out Godlike, but I had to rip the smoke detector off my wall and open a window while cooking.

Anyway, one thing I learned about cooking steak back then was, it's all about heat. Now the trick to cooking a good fillet steak (and that's pronounced fill-it, not fill-eh, unless you currently live in France), is to try to get close to restaurant kitchen heat levels in a domestic kitchen. It can make for a lot of smoke, but it's very effective. Here's the deal...

Take your fillet steak out of the fridge at least 20 minutes before you want to cook it, to allow it to get to room temperature. Taking a cold steak and throwing straight onto hot metal won't do anything for the tenderness of the end result.

Pat the steak with kitchen roll to remove any excess moisture (if the meat is wet, when you put it on the heat, that water will vapourise and only form a barrier between the steak and the heat source).

Once patted dry, rub a little sunflower or vegetable oil into the steak, with your fingers (don't use olive oil - it burns at too low a temperature), and leave to sit for a few minutes. Season with salt & pepper if you like.

Put a small, dry, frying pan on maximum heat on the biggest ring/burner on your hob. Leave it there for a least a couple of minutes. In the meantime, go and open some windows. Things are likely to get smokey. I've heard of some people leaving the pan on heat for as much as 10 minutes, but you might struggle to see the cooker by the time you're ready to put the fillet on.

When the pan is as hot as you can suffer, gently place the steak onto the surface. After 30 seconds or so, move it so it doesn't stick and burn. Now it's a straight function of how hot your pan is, how big the steak is, and how you like it cooked, which will determine how long to leave it there. I tend to find 2-3 minutes each side will give a nice medium-rare on a decent sized fillet on a pan that's been on heat for a few minutes.
There's a trick to being able to tell when the steak is properly cooked, and it involves prodding your own hand. Pressing on the surface with your finger, you'll feel the flesh give way a little, and it should be about the same firmness as if you press with the finger on the fleshy part of your hand when pinching thumb and fingers together. It's easier to show than describe:

http://blogs.technet.com/blogfiles/e...2061_thumb.jpg

http://blogs.technet.com/blogfiles/e...2062_thumb.jpg


So if you touch thumb and index finger, the firmness of your hand will be about the same as a rare steak, while thumb and little finger will be more like well done. Experience and practice will help you out here, and don't be scared of cutting the steak to check it's cooked as you'd like - better a well-cooked dish with a cut in the middle, than an undercooked but nicely presented one.

I can't really understand wanting to cook a lovely fillet of beef to "well done". You might as well save a bit of cash and buy a cheaper cut. In fact, according to Anthony Bourdain (and I've heard this of other chefs too), the skankier bits of beef get set aside for serving to restaurant customers who like their meat good 'n burnt - with a label on the meat saying "SFWD", or "Save For Well Done".

Finally, take the steak off the heat and put on a warmed plate and just let it rest for 10 minutes or so, before serving. You might want to deglaze the pan with a little red wine and maybe a knob of butter, to make a nice sauce. Mmmmmmmmm.

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Originally Posted by Faduniak

This was the best pizza ive ever made from home. I can't describe how good it is.



Things I would change to make it better:

1. Add the fresh basil after cooking or just for just last minute or under of cooking. 2. Add a full pepper. Only used half pepper due to fear of being too hot. 3. Maybe try a bit of oregano along with everything else

I would make this again anytime I want a pizza instead of frozen and 80% of the time in place of delivery.

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looks good, i like the idea of using naan as your crust

out of all the peppers you grew, which one is your favorite/least favorite?

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Originally Posted by WillieMcFML

Quote:

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Originally Posted by Faduniak

This was the best pizza ive ever made from home. I can't describe how good it is.



Things I would change to make it better:

1. Add the fresh basil after cooking or just for just last minute or under of cooking. 2. Add a full pepper. Only used half pepper due to fear of being too hot. 3. Maybe try a bit of oregano along with everything else

I would make this again anytime I want a pizza instead of frozen and 80% of the time in place of delivery.

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looks good, i like the idea of using naan as your crust

out of all the peppers you grew, which one is your favorite/least favorite?

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Most favorite Jamaican hot chocolate. Not too hot and has a good flavor.

Least favorite - Butch T scorpion. It is just too hot.

http://i.imgur.com/gnB9L.jpg?1

:youdowant

yes that is peanut butter

yes my milk glows

yes that is tartar sauce on dem fish sticks

yes you can most likely afford

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Originally Posted by 408Mike

http://i.imgur.com/gnB9L.jpg?1

:youdowant

yes that is peanut butter

yes my milk glows

yes that is tartar sauce on dem fish sticks

yes you can most likely afford

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mom seems good at cooking

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Originally Posted by 408Mike

http://i.imgur.com/gnB9L.jpg?1

:youdowant

yes that is peanut butter

yes my milk glows

yes that is tartar sauce on dem fish sticks

yes you can most likely afford

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Bro, get an adult sized plate

wtf mikey, i thought that was a toaster strudel next to your waffles

that's the meal of a tweaker on the comedown if i've ever seen one

keep your nose clean kiddo

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Originally Posted by Jasep

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Originally Posted by 408Mike

http://i.imgur.com/gnB9L.jpg?1

:youdowant

yes that is peanut butter

yes my milk glows

yes that is tartar sauce on dem fish sticks

yes you can most likely afford

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Bro, get an adult sized plate

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Hey, leggo his Eggo.

Mike, do you like the taste of fish sticks in your mouth?

this is a HOF thread.

i;m hungry for the one in the left

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Originally Posted by WillieMcFML

wtf mikey, i thought that was a toaster strudel next to your waffles

that's the meal of a tweaker on the comedown if i've ever seen one

keep your nose clean kiddo

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Quote:

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Originally Posted by michael

I tried this cooking steak on a pan method detailed below, a little while before this thread came out. Steaks turned out Godlike, but I had to rip the smoke detector off my wall and open a window while cooking.

Anyway, one thing I learned about cooking steak back then was, it's all about heat. Now the trick to cooking a good fillet steak (and that's pronounced fill-it, not fill-eh, unless you currently live in France), is to try to get close to restaurant kitchen heat levels in a domestic kitchen. It can make for a lot of smoke, but it's very effective. Here's the deal...

Take your fillet steak out of the fridge at least 20 minutes before you want to cook it, to allow it to get to room temperature. Taking a cold steak and throwing straight onto hot metal won't do anything for the tenderness of the end result.

Pat the steak with kitchen roll to remove any excess moisture (if the meat is wet, when you put it on the heat, that water will vapourise and only form a barrier between the steak and the heat source).

Once patted dry, rub a little sunflower or vegetable oil into the steak, with your fingers (don't use olive oil - it burns at too low a temperature), and leave to sit for a few minutes. Season with salt & pepper if you like.

Put a small, dry, frying pan on maximum heat on the biggest ring/burner on your hob. Leave it there for a least a couple of minutes. In the meantime, go and open some windows. Things are likely to get smokey. I've heard of some people leaving the pan on heat for as much as 10 minutes, but you might struggle to see the cooker by the time you're ready to put the fillet on.

When the pan is as hot as you can suffer, gently place the steak onto the surface. After 30 seconds or so, move it so it doesn't stick and burn. Now it's a straight function of how hot your pan is, how big the steak is, and how you like it cooked, which will determine how long to leave it there. I tend to find 2-3 minutes each side will give a nice medium-rare on a decent sized fillet on a pan that's been on heat for a few minutes.
There's a trick to being able to tell when the steak is properly cooked, and it involves prodding your own hand. Pressing on the surface with your finger, you'll feel the flesh give way a little, and it should be about the same firmness as if you press with the finger on the fleshy part of your hand when pinching thumb and fingers together. It's easier to show than describe:

http://blogs.technet.com/blogfiles/e...2061_thumb.jpg

http://blogs.technet.com/blogfiles/e...2062_thumb.jpg


So if you touch thumb and index finger, the firmness of your hand will be about the same as a rare steak, while thumb and little finger will be more like well done. Experience and practice will help you out here, and don't be scared of cutting the steak to check it's cooked as you'd like - better a well-cooked dish with a cut in the middle, than an undercooked but nicely presented one.

I can't really understand wanting to cook a lovely fillet of beef to "well done". You might as well save a bit of cash and buy a cheaper cut. In fact, according to Anthony Bourdain (and I've heard this of other chefs too), the skankier bits of beef get set aside for serving to restaurant customers who like their meat good 'n burnt - with a label on the meat saying "SFWD", or "Save For Well Done".

Finally, take the steak off the heat and put on a warmed plate and just let it rest for 10 minutes or so, before serving. You might want to deglaze the pan with a little red wine and maybe a knob of butter, to make a nice sauce. Mmmmmmmmm.

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This sounds great and have had the same experiance with the smoke in the house, fucking awful.

So I took the process out doors, this will only work if you have a side burner on your BBQ.

Same type of meet prep, I usually only use cosher salt and cracked pepper maby some hys steak spice.

Heat the BBQ with the cast iron frying pan in it till it gets to five or six hundred degrees turn on the side burner pull out the pan put some peanut oil in the pan place the steaks in the pan I will usually give them three minits each side then put the pan with the steaks in it back in the BBQ for around three or four minits let them stand for a few minits and dig in. Enjoy! I will also put some balsamic vinaigr in the fry pan after I take the steaks out and make a little sause to drizzle on the steak or potatoes try this for tast first.
Welding gloves work great when you use this method

tonight's dinner:




tbh willie stole

..that picture from the internet

looked too damn glorious not to include in this thread though

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Originally Posted by WillieMcFML

that's the meal of a tweaker on the comedown if i've ever seen one

keep your nose clean kiddo

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indeed it was...

and indeed it is today...

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Originally Posted by Crowe Diddly

Hey, leggo his Eggo.

Mike, do you like the taste of fish sticks in your mouth?

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i see what you did there

very good tutorial on steaks

http://www.youtube.com/watch?v=bk96BgsXMFg

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Originally Posted by 408Mike

http://i.imgur.com/gnB9L.jpg?1

:youdowant

yes that is peanut butter

yes my milk glows

yes that is tartar sauce on dem fish sticks

yes you can most likely afford

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I'm sure peanut butter and fish/tarter sauce mix real well.

 

I know, no room to judge. Bananas/Italian dressing.

seriously though, mike was at least high

what's your excuse?

Hey in my defense, tonight I ate with a friend a bomb as fuck bag of bertoli and the jamaican hot pepper, was SO FUCKING GOOD OMG

omgomgomg

Faduniak you sir know your hotness like no other

also I really didn't want to throw the fish sticks in there, but crazy lady kind of added them to my waffles, and she's 70something years old, who am I to say no?

I gave in, I swallowed, I smiled.

and ran to the internet to talk about it!!!

Quote:

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Originally Posted by 408Mike

Hey in my defense, tonight I ate with a friend a bomb as fuck bag of bertoli and the jamaican hot pepper, was SO FUCKING GOOD OMG

omgomgomg

Faduniak you sir know your hotness like no other

also I really didn't want to throw the fish sticks in there, but crazy lady kind of added them to my waffles, and she's 70something years old, who am I to say no?

I gave in, I swallowed, I smiled.

and ran to the internet to talk about it!!!

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You eat fishsticks and waffles served from a crazy 70 year old lady? Tight life.

Quote:

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Originally Posted by 408Mike

Hey in my defense, tonight I ate with a friend a bomb as fuck bag of bertoli and the jamaican hot pepper, was SO FUCKING GOOD OMG

omgomgomg

Faduniak you sir know your hotness like no other

also I really didn't want to throw the fish sticks in there, but crazy lady kind of added them to my waffles, and she's 70something years old, who am I to say no?

I gave in, I swallowed, I smiled.

and ran to the internet to talk about it!!!

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Mike, is it true you are living with your elderly neighbors?

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Originally Posted by Muck Ficon

Quote:

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Originally Posted by 408Mike

Hey in my defense, tonight I ate with a friend a bomb as fuck bag of bertoli and the jamaican hot pepper, was SO FUCKING GOOD OMG

omgomgomg

Faduniak you sir know your hotness like no other

also I really didn't want to throw the fish sticks in there, but crazy lady kind of added them to my waffles, and she's 70something years old, who am I to say no?

I gave in, I swallowed, I smiled.

and ran to the internet to talk about it!!!

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Mike, is it true you are living with your elderly neighbors?

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He's decided to gay porn:
"I gave in, I swallowed"

toasted english muffin

bacon

scrambled egg

cracked black pepper

1/4 slice of american cheese

franks

LOVE

SWAG

since fuhoser isn't around maybe you can educate people the ways of cooking up a batch of heroin?

Quote:

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Originally Posted by lewfather

since fuhoser isn't around maybe you can educate people the ways of cooking up a batch of heroin?

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Step 1:
:knife

SERVED WITH A REFRESHING GLASS OF POPOV VODKA STRAIGHT FROM THE CAR BOOT

Dominos Pan Pizza


If you like extra cheese, guy at the counter told me order 'double' cheese as opposed to 'extra' cheese online.

Both count as one topping, but you get a lot more cheese with double.


http://theios.net/content//2012/06/Mind-Blown.gif

Quote:

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Originally Posted by WillieMcFML

Quote:

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Originally Posted by lewfather

since fuhoser isn't around maybe you can educate people the ways of cooking up a batch of heroin?

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Step 1:
:knife

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step 2?

China's quick Turkey Dinner. I made this thursday night and it was GOD

http://i.imgur.com/GOIMN.jpg


7 lb turkey - A little over 2 hours on 325. Wash turkey and then season with camp mix and oregano

Broccoli casserole - layer 1 box of chopped broccoli, 1/4 block of smallest velveeta block (LOLVEETAMENTS) cut into cubes on top of that layer another box of broccoli followed by another 1/4 block of velveeta , cook till cheese melts then layer 1 sleeve of Crushed ritz crackers over the top and let it sit in oven for 5 minutes

Stuffing - stove top- boil 2 cups of water and some oil , when it hits boil mix in stove top then turn off and cover

Potatoes - Premade, 7 mins in microwave and mix after 3.5


Cranberry sauce - open can

gravy- 2 mins in microwave

Quote:

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Originally Posted by chinamaniac

China's quick Turkey Dinner. I made this thursday night and it was GOD

http://i.imgur.com/GOIMN.jpg


7 lb turkey - A little over 2 hours on 325. Wash turkey and then season with camp mix and oregano

Broccoli casserole - layer 1 box of chopped broccoli, 1/4 block of smallest velveeta block (LOLVEETAMENTS) cut into cubes on top of that layer another box of broccoli followed by another 1/4 block of velveeta , cook till cheese melts then layer 1 sleeve of Crushed ritz crackers over the top and let it sit in oven for 5 minutes

Stuffing - stove top- boil 2 cups of water and some oil , when it hits boil mix in stove top then turn off and cover

Potatoes - Premade, 7 mins in microwave and mix after 3.5


Cranberry sauce - open can

gravy- 2 mins in microwave

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:lol

looks trop trop

broccoli casserole is worth a shot, at thanksgiving my uncle does roasted brussel sprouts which is GOD

Quote:

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Originally Posted by WillieMcFML

Quote:

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Originally Posted by chinamaniac

China's quick Turkey Dinner. I made this thursday night and it was GOD

http://i.imgur.com/GOIMN.jpg


7 lb turkey - A little over 2 hours on 325. Wash turkey and then season with camp mix and oregano

Broccoli casserole - layer 1 box of chopped broccoli, 1/4 block of smallest velveeta block (LOLVEETAMENTS) cut into cubes on top of that layer another box of broccoli followed by another 1/4 block of velveeta , cook till cheese melts then layer 1 sleeve of Crushed ritz crackers over the top and let it sit in oven for 5 minutes

Stuffing - stove top- boil 2 cups of water and some oil , when it hits boil mix in stove top then turn off and cover

Potatoes - Premade, 7 mins in microwave and mix after 3.5


Cranberry sauce - open can

gravy- 2 mins in microwave

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:lol

looks trop trop

broccoli casserole is worth a shot, at thanksgiving my uncle does roasted brussel sprouts which is GOD

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Ya the brocc casserole is GOD

Quote:

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Originally Posted by Anal_Hershiser

Quote:

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Originally Posted by 408Mike

Hey in my defense, tonight I ate with a friend a bomb as fuck bag of bertoli and the jamaican hot pepper, was SO FUCKING GOOD OMG

omgomgomg

Faduniak you sir know your hotness like no other

also I really didn't want to throw the fish sticks in there, but crazy lady kind of added them to my waffles, and she's 70something years old, who am I to say no?

I gave in, I swallowed, I smiled.

and ran to the internet to talk about it!!!

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You eat fishsticks and waffles served from a crazy 70 year old lady? Tight life.

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She didn't serve anyting nor does she fucking cook imbecile. She has dementia, the way things go down (like the waffles) is this- I make waffles, she is in the kitchen we exhange hello's, I go to the bathroom and wash my hands, come back out to eat and freshly microwaved fish sticks adorn my plate, and they've even got tartar sauce on them and Mary is smiling ear to ear, so I say thanks and take the plate to the table and eat .

You woulnd't do anything different so shut the fuck up.

And I hope that explains why she's not allowed to cook anymore btw, we damn near have a lock on all electonic items in the house. One day I predict finding the dog in the microwave or something, it's tough to predict anything anymore.

Quote:

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Originally Posted by chinamaniac

China's quick Turkey Dinner. I made this thursday night and it was GOD

http://i.imgur.com/GOIMN.jpg


7 lb turkey - A little over 2 hours on 325. Wash turkey and then season with camp mix and oregano

Broccoli casserole - layer 1 box of chopped broccoli, 1/4 block of smallest velveeta block (LOLVEETAMENTS) cut into cubes on top of that layer another box of broccoli followed by another 1/4 block of velveeta , cook till cheese melts then layer 1 sleeve of Crushed ritz crackers over the top and let it sit in oven for 5 minutes

Stuffing - stove top- boil 2 cups of water and some oil , when it hits boil mix in stove top then turn off and cover

Potatoes - Premade, 7 mins in microwave and mix after 3.5


Cranberry sauce - open can

gravy- 2 mins in microwave

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brb, RUNNING to the fucking kitchen

CHINA IS GOD
TODD IS GOD
WILLIE'S THREAD IS GOD

I am on my way to get some shit to cook tonight...

Spoiler alert.......



Black Bean Burgers and the DirtyB/Vegas special TATER TOTS!!!

Quote:

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Originally Posted by WillieMcFML

toasted english muffin

bacon

scrambled egg

cracked black pepper

1/4 slice of american cheese

franks

LOVE

SWAG

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That's toasted?

Peace,

Hozer11

PS I like everything else about it.

Kind of a toss-up on which thread, chilis or food porn, but it is a dish so it goes here.

Mexican Flag Chili



Made from stuff I had around the house. Peppers from overflow of friends bountiful garden.

Ground beef
Chili packet - store brand
Red, Yellow and Green Chilis
A couple of Thai peppers
Kidney beans
can of stewed tomatoes
can of diced tomatoes
Cayenne pepper sauce
onion

Quote:

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Originally Posted by Faduniak

I am on my way to get some shit to cook tonight...

Spoiler alert.......



Black Bean Burgers and the DirtyB/Vegas special TATER TOTS!!!

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:bump

2+2 now trying to replicate the success of my super-moist food porn thread by creating their own food & drink forum

http://forumserver.twoplustwo.com/21...nd-food-drink/

those bastards are trying to steal my swag

btw, that chili looks awesome 4D

one thing i've been meaning to try that craigthedeac tweeted, crushed cheezits on top of chili

seems like such an obvious play, can't believe it's escaped me all my life