You Most Likely Can Afford - Super-Moist Food Porn

[OSA]

I have never made duck breast before and i have no experience on how it should look at the end, but that looks awesome. Perfect layer of fat and juices...

and looks like what I would think is a medium/medium rare? Everything I have watched in the past by very good cooks would have the meat still quacking when you are ready to eat it.


Reminds me, one of the stores had a bunch of whole ducks for the holiday season and I never grabbed any. I think ill go out tomorrow and see if there are any left

I ate the entire lb without sides. I disgust myself..lol. According to my chef friend I should have rendered fat a little longer and that the white part should be more translucent.

I'm going to make these duck fat potatoes and bring it to work so I only eat a little bit of it and give it to the peasants that surround me.

[DRK Star]

If you have a good piece of steak, yeah, salt and pepper. Wait until its at room temperature.


If you have an OK piece of meat, I usually marinade it with some stuff that costs $1 for the pack, and you can usually use 1/2 the packet per piece of steak.

Weber Black Peppercorn marinade mix.

http://www.acehardware.com/product/i...a=pla_17285163


Put the steak in a large ziplock, add some of that powder (half a pack) add the canola oil and white vinegar and some water and let the steak sit for a bit in that bag (maybe an hour or more). Read the directions.

[Gordman]

OSA has started a damn movement here.

Duck has been off the grid for me. Those finished slices look amazing.

Boneless duck breast of good quality? Gordman, you really want to debone a whole duck for the breast?

No no no, i guess i didn't explain myself. I have cooked whole duck a couple of times in the past, and his post reminded me to maybe do it again soon. Id never sacrifice an entire duck just for the breast; that would be a waste of a perfectly good quacker.

I would just like to try the breast in this fashion though but im not knowledgable yet of any stores in my area who carry the breast like this. I'll have to do some research

[OSA]

OSA has started a damn movement here.

Duck has been off the grid for me. Those finished slices look amazing.

Boneless duck breast of good quality? Gordman, you really want to debone a whole duck for the breast?

No no no, i guess i didn't explain myself. I have cooked whole duck a couple of times in the past, and his post reminded me to maybe do it again soon. Id never sacrifice an entire duck just for the breast; that would be a waste of a perfectly good quacker.

I would just like to try the breast in this fashion though but im not knowledgable yet of any stores in my area who carry the breast like this. I'll have to do some research

Try food delivery sites like Instacart etc

[Gordman]

I have never made duck breast before and i have no experience on how it should look at the end, but that looks awesome. Perfect layer of fat and juices...

and looks like what I would think is a medium/medium rare? Everything I have watched in the past by very good cooks would have the meat still quacking when you are ready to eat it.


Reminds me, one of the stores had a bunch of whole ducks for the holiday season and I never grabbed any. I think ill go out tomorrow and see if there are any left

I ate the entire lb without sides. I disgust myself..lol. According to my chef friend I should have rendered fat a little longer and that the white part should be more translucent.

I'm going to make these duck fat potatoes and bring it to work so I only eat a little bit of it and give it to the peasants that surround me.

Id eat the whole thing too.

However, im curious if it would taste as good if you are cooking it and eating it later on. Most things like this taste much better if they are eaten right after being cooked

[Crowe Diddly]

According to my chef friend I should have rendered fat a little longer and that the white part should be more translucent.

I always think back to Poppy on seinfeld. You had to order the duck a few days in advance he roasted it so long. Could you do the same with just the breast, long slow cooking, or would that not work as well?

[shortbuspoker]

If you have a good piece of steak, yeah, salt and pepper. Wait until its at room temperature.


If you have an OK piece of meat, I usually marinade it with some stuff that costs $1 for the pack, and you can usually use 1/2 the packet per piece of steak.

Weber Black Peppercorn marinade mix.

http://www.acehardware.com/product/i...a=pla_17285163


Put the steak in a large ziplock, add some of that powder (half a pack) add the canola oil and white vinegar and some water and let the steak sit for a bit in that bag (maybe an hour or more). Read the directions.

If you can't afford to buy a quality cut, eat a fucking hamburger. Salt and pepper then cooked no more than medium and rested. I seriously want to slap the fuck out of every person I ever hear order a steak well done and then inevitably drown it with A1 or some other shit.

[Hockey Guy]

I ate the entire lb without sides. I disgust myself..lol. According to my chef friend I should have rendered fat a little longer and that the white part should be more translucent.

I'm going to make these duck fat potatoes and bring it to work so I only eat a little bit of it and give it to the peasants that surround me.

Id eat the whole thing too.

However, im curious if it would taste as good if you are cooking it and eating it later on. Most things like this taste much better if they are eaten right after being cooked

Duck is terrible as leftovers. You'd think it would be similar to chicken but it's not.

[jsearles22]

If you have a good piece of steak, yeah, salt and pepper. Wait until its at room temperature.


If you have an OK piece of meat, I usually marinade it with some stuff that costs $1 for the pack, and you can usually use 1/2 the packet per piece of steak.

Weber Black Peppercorn marinade mix.

http://www.acehardware.com/product/i...a=pla_17285163


Put the steak in a large ziplock, add some of that powder (half a pack) add the canola oil and white vinegar and some water and let the steak sit for a bit in that bag (maybe an hour or more). Read the directions.

If you can't afford to buy a quality cut, eat a fucking hamburger. Salt and pepper then cooked no more than medium and rested. I seriously want to slap the fuck out of every person I ever hear order a steak well done and then inevitably drown it with A1 or some other shit.

I want to slap people who want to slap people for eating for the way they like it. Do you realize how absurd you sound? Are you a fucking steak hipster? FTR I like steak the same way as you do but Im not going to look down my nose at someone who doesnt? Do you feel the same way about people who dont want ice in their pop? Or people who put ketchup and mustard on their hot dog? Or people who want gravy on their mashed potatoes? Or a fucking billion other variations of common food items? Its absurd that you literally care how other people eat their food. Just think through that for a minute. You care, to the point of anger, how someone else wants to eat their food. Fucking moron

[shortbuspoker]

I want to slap people who want to slap people for eating for the way they like it. Do you realize how absurd you sound? Are you a fucking steak hipster? FTR I like steak the same way as you do but Im not going to look down my nose at someone who doesnt? Do you feel the same way about people who dont want ice in their pop? Or people who put ketchup and mustard on their hot dog? Or people who want gravy on their mashed potatoes? Or a fucking billion other variations of common food items? Its absurd that you literally care how other people eat their food. Just think through that for a minute. You care, to the point of anger, how someone else wants to eat their food. Fucking moron

Is this you?

[Crowe Diddly]

here's some solid you-can-afford soup right here. in the future, it'd be cool to make my own stock, but that's future shit. this thread is about now.

French Onion Soup.
2 lbs trader joe's organic yellow onions.
1 decent sized garlic clove

cutting that shit up is the only real work involved. this is when i remembered to take pics.


Half a stick of butter in a big ass pot, toss the onions and garlic in with 2 bay leaves, a handful of salt, and some italian spice mix because I didn't have thyme.
cook on mediumish for like 45 minutes to an hour.



eventually added the beef stock, 5 oz of red wine, a tablespoon plus of flour, and some pepper, a bunch more of which i added later.



looked like this



cheese and hard little rolls, ripped up and put in this small oven-safe deal and browned under the toaster over broiler. I'm not huge on cheese, most people would use a lot more.

[OSA]

I'm back.


So tonight I make oven baked wild Alaskan salmon with fried sweet potatoes in duck fat with dill.

I took the 2 table spoons of fat I rendered a week ago and I peeled half a sweet potato and cut it into 1/4 to 1/8 slices and fried for about 15 min on low. The fish I oven baked for 20min at 350. I also had a glass of wine. Thug life.

[Pooh]

You sure that's not semen on that fish?

[Brittney Griner's Clit]

Some rich bear is fattening OSA up because he doesn't want to get cheated on.

[jsearles22]

One of the few meals I can cook start to finish off the top of my head. Cheese enchiladas smothered with homemade green chili

Green chilli- brown diced pork, add one can each Rotel and green chiles. Fill pan with water, thicken with corn starch as needed. Let simmer while preparing enchiladas


Buy a big ass bag of shredded cheese. Dice a big white onion. Set aside. Take small tortillas and quickly cook in pan with vegetable oil. Fill generously with cheese/onions. Shit burns your hands, no way around it. Too with green chili, sprinkle extra cheese on top, bake in oven. Enjoy







Note- I prefer corn tortillas, the wife likes regular flour, so I made both this time

[Brittney Griner's Clit]

Jesus I wish there was an enchilada mirror so I could see you holding a mexi granny gunpoint in her choneys.

[danzo]

still best thread on PFA. hands down.

[OSA]

Fresh Direct came through with my delivery today and some of the stuff that was delivered included..

100% Grass-Fed Filet Mignon
90% Lean Ground Bison
Crescent Duck Farm Fresh Long Island Duck Breast


Today, I decided to cook Filet Mignon with sauteed asparagus, organic fingerling potatoes, and organic red peppers.





Look at that delicious piece of meat..so red, it makes me want to stick my dick in it.

Just salt and pepper both sides. Same with the side dish.






Accompanied with a glass of cabernet, a nice reward for a productive week of work.




Came out medium rare. Nice crust on the top and like butter in the middle.

Till next time.

[WillieMcFML]

nice piece of meat with great color but you got owned on the price (although i understand the convenience equity)

i understand it's grass fed and whatever, but find a good local butcher and you'll pay half that

keep them coming, though

[WillieMcFML]

here's some solid you-can-afford soup right here. in the future, it'd be cool to make my own stock, but that's future shit. this thread is about now.

French Onion Soup.
2 lbs trader joe's organic yellow onions.
1 decent sized garlic clove

cutting that shit up is the only real work involved. this is when i remembered to take pics.


Half a stick of butter in a big ass pot, toss the onions and garlic in with 2 bay leaves, a handful of salt, and some italian spice mix because I didn't have thyme.
cook on mediumish for like 45 minutes to an hour.



eventually added the beef stock, 5 oz of red wine, a tablespoon plus of flour, and some pepper, a bunch more of which i added later.



looked like this



cheese and hard little rolls, ripped up and put in this small oven-safe deal and browned under the toaster over broiler. I'm not huge on cheese, most people would use a lot more.

after further review, just repping doesn't do this justice

a ton of work for a ramekin full of goodness

one of the best submissions in this thread imo