You Most Likely Can Afford - Super-Moist Food Porn

[Jasep]

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.

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

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

[lewfather]

not sure how i feel about this

[Brittney Griner's Clit]

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!

fyr

[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:






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.

[WillieMcFML]

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.

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?

[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.

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?

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

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

[408Mike]

: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

[FrenchJew]

: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

mom seems good at cooking

[Jasep]

: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

Bro, get an adult sized plate

[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

[Crowe Diddly]

: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

Bro, get an adult sized plate

Hey, leggo his Eggo.

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

[mulva]

this is a HOF thread.

i;m hungry for the one in the left

[Baron Von Strucker]

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

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:






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.

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

[WillieMcFML]

tonight's dinner:




tbh willie stole

..that picture from the internet

looked too damn glorious not to include in this thread though

[408Mike]

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

keep your nose clean kiddo

indeed it was...

and indeed it is today...

[tony bagadonuts]

Hey, leggo his Eggo.

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

i see what you did there

[shortbuspoker]

very good tutorial on steaks

[PLOL]

: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

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

 

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

[WillieMcFML]

seriously though, mike was at least high

what's your excuse?

[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!!!