Kidding aside those steaks looked terrible. I mean sure marbling adds flavor but you need actual meat for the marbling to flavor and those abominations were nothing but fat. Also rofl at fixing flashliights...changing batteries doesn't count as "fixing" anything. God you're such an epically delusional failure as a human being.
Meant to say something about that. Those steaks were a terrible cut. Terrible. Medium grade dog food.Originally Posted by diego santiago
yeah, mike...
gristle is not the same as marbling
other than that, that meal is definetly an upgrade over some of your earlier work
and additional lol at you 'fixing' three flashlights
Mike should stick with cake mix.Meant to say something about that. Those steaks were a terrible cut. Terrible. Medium grade dog food.
I have had Issues with credit cards in Europe
Mid rare (slightly over cooked for about 30secs) steamed broc and extra sharp cheddar mix (white and yellow). I know, I know, no lobster tails, but when I owe Vegas $50 I promise you all i'll rub it in his face with $10 lobster tails! Total price of meal $16 (top sirloin, could have done better but wtf do I care), prep time hour and half (salted my steak for an hour and 15min), cook time 10min. Shit was legit.
Sriracha Lay's Potato Chips - I has a bag.
Apparently they also come in Chicken and Waffles flavor now too.
Grilled onion in lieu of the jalapenos. IMO
Do want.
#1 japs ain't going nowhere
#2 1/4 caramelized onion but you can't really tell in the pics
#3 don't ever doubt me
English Muffin was a bold choice, or is that a Crumpet?
hamburger buns have such a short shelf life i was once forced to try a toasted english muffin out of neccesity and have never looked back
is the sick fucker who prepared and ate this shit still alive?Michael Burgers
Ingredients
Two burger patties
Provolone cheese
Butter
Kosher salt
Mayo
Mustard
Hot Sauce
White bread
Bread prep. Spread the mayo on and then add mustard.
Season the patties with the sea salt, both sides.
Butter up the pan.
Throw on those patties.
Let them brown for a bit (not too much).
Flip them. Now here comes the crucial part. Years ago at the National Training Center in California I saw a cook make cheeseburgers. He would slather bbq sauce over the burger and then let the cheese melt on top of that. I took this technique, but used hot sauce instead of bbq sauce. Coat the burgers with the hot sauce.
Then put your cheese on top.
Let it melt.
And serve!
I like the sourdough muffin buns they use at checkers for some of their burgers so i'm not new to the concept, I just wish I could find a decent sourdough roll around here that didn't cost as much as a large pizza with 3 toppings.hamburger buns have such a short shelf life i was once forced to try a toasted english muffin out of neccesity and have never looked back
the kid is like the biggest comic book fan ever and would literally not survive a week of the zombie apocalypse because he refuses to brown his meat and would have eight different kinds of food borne pathogens trying to kill him at once
Last edited by WillieMcFML; 03-29-2013 at 04:47 AM.
Actually the incidence of rare beef may indicate he is, in fact, one of the infected.
I'm surprised by the amount of ground beef fail ITT. One of the first lessons I learned about cooking as a kid was to brown your ground beef.
Anyways, on to something delicious.
Chicken Wings Bagadonuts
I've been working and perfecting my wings recipe for years. I've breaded, not breaded, pan fried, deep fried, broiled, grilled and otherwise pretty much tried every preparation method imaginable. There are many different, delicious ways to prepare them, but tonight I think I found my favorite.
You have to start with good quality, fresh whole chicken wings. None of this frozen, precut shit you get from Albertsons. I get the 6 pack Foster Farms wings from Costco and they work great. The whole wings have two joints so you take a very sharp butcher knife and start by cutting the tip off at the joint, and then splitting what remains at the other joint to end up with the classic mini drumstick looking deal and the two bone piece.
Here are the ingredients for the sauce. I eyeball everything and adjust the amounts to taste. Mix the following in a large mixing bowl.
3 tablespoons honey
3 tablespoons yellow mustard
3 tablespoons Hoisen Sauce (you can use a good quality Teriyaki or BBQ sauce instead)
2 tablespoons Siracha, or however much you want for heat
1/4 stick melted butter
2 tablespoons Frank's Hot Wing Sauce or the Buffalo Wing Sauce
Teaspoon of Frostbite Sauce for heat without flavor (not necessary but it helps to regulate the heat) it's a mix of vinegar and pure capsaicin extract
The next part is critical as under or over cooked wings are not good eats. I use a large stock pot with a candy thermometer so I can effectively manage the temperature. Bring about 4 inches of oil up to 375 degrees at medium high heat. Your temperature is going to drop when you put the wings in so only cook no more than 7 or 8 at a time.
When you drop the wings, feel free to crank the heat up to high, but make sure you keep an eye on it as when it gets back to 370 or so you want to back it down to medium. Cook the wings for 12 minutes and then remove to a cookie sheet to cool for 1 minute. Throw the wings into the sauce and coat thoroughly. Serve with a good quality blue cheese dressing and you are in business.
I can't get the picture to post correctly and I'm done fucking around with it.
Get some real burgers and some real buns Willie!! WTF is this shit 2 fcked up burgers to fit a Thomas English Muffin? Then u throw some Goverment cheese on them along with pickled Jalepenos with some 3 day old bacon your mom cooked!! Fail..Grilled onion in lieu of the jalapenos. IMO
Fck i forgot to show me making them then after i smacked a couple of bites of this ribeye I though of this thread and 408 Mikes grissle adventures. SOB
My shits cold now
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