/ck/ Cooking Thread

[Call Me Tim]

Okay, it is thread re-railment tiem AGAIN. I have a inch-and-a-half thick New York steak. It has a eighth inch thick piece of fat all the way around one side, and I am gonna coat the fucker in fresh ground pepper and a dash of that gravelly sea salt and pan fry it, maybe add a splash of worcestshire sauce while cooking, do I remove the fat strap before cooking, or cook and eat the whole thing like a yolo boss? Advice plz?

This is the Food thread, you just got us back on center.

Pan frying isn't long enough to let the meat relax and break down the fats. Unless your cooking it to well done. In that case, you might as well buy a baseball mitt and eat that.

It would be better if you got a steak without that ribbon of fat because you're just paying for trash weight if you like to pan fry. Then of course, unless, you eat the fat. I eat it once an a while, but generally I cut if off.

However, if you reverse sear the steak, leave the fat on, season it, place the steak in an oven for an hour at 205F for each inch thickness of steak, take it out of the oven and let it rest for 10 minutes, and then sear it, get the pan, preferably an iron one smoking hot and then throw it into a buttered pan, wait two minutes, flip and cook another minute you'll have a perfect rare stake. Want medium add 7 minutes in the oven for each inch of steak, and fry each side for three minutes. Then the fat plays a greater part in the taste, plus the meat is more relaxed.

Eh Worcestershire, for me overpowers everything, I use it only as a liquid smoke substitute, because liquid smoke is arsenic.



Try it you may like it. I've never gone back to the other methods. Nice thing about this method is it gives you plenty of time to make side dishes, and you can easily time their finish together.

 

[TinFoilHatGuy]

Thanks Tim, I have been thinking about trying that reverse searing process... I use very little worcestshire sauce. It IS strong... as for my sides... they are already in orbit about our resident attn. hoers.
Thx again for legit on topic advice, tho

 

[Quence]

Okay, it is thread re-railment tiem AGAIN. I have a inch-and-a-half thick New York steak. It has a eighth inch thick piece of fat all the way around one side, and I am gonna coat the fucker in fresh ground pepper and a dash of that gravelly sea salt and pan fry it, maybe add a splash of worcestshire sauce while cooking, do I remove the fat strap before cooking, or cook and eat the whole thing like a yolo boss? Advice plz?

Remove the fat only if you want your steak to dry out whilst cooking. You can remove it after cooking if you so wish.

 

[ASSBLONKER]

View attachment 2020

NIGGA WHAT THE FUCK IS GOING ON WITH THAT WORK STATION.... SRSLY BRO IM HERE 4 U GIMME UR BTC WALLET OR SMTH LEMME BUY U A PIZZA AND SOME MASHED TATERS SO U SURVIVE TILL XMAS.....

 

[airduster]

NIGGA WHAT THE FUCK IS GOING ON WITH THAT WORK STATION.... SRSLY BRO IM HERE 4 U GIMME UR BTC WALLET OR SMTH LEMME BUY U A PIZZA AND SOME MASHED TATERS SO U SURVIVE TILL XMAS.....

If i get a wishlist are you gonna hook me up

 

[A Fucking Box]

This is the cooking thread. In this thread we talk about cock cooking, recipes and of course sardeenz


heres an ez recipe for my fellow retards
just made some vegetable soup for the 40day lent. Never ate or made veggie soup before but it turned out bredy gud actually, and very easy, turns out you just have to throw shit in a pot and wait. I saw that faggot's recipe but i changed it with what i had on hand (i overcooked it a bit but who cares)
>boil water medium sized pot
>chop onions (2), carrot (1), potato (1), leek (1) (all fairly finely) and add to water
>wait until cooked
>add chopped cabbage and wait for about 10 minutes (i think i should have let it be more crunchy at this stage) (i also added some nice light red vinegar and red wine cuz i didnt have white wine, but just a bit)
>4 cloves chopped garlic (maybe bit much for some but garlic is epic)
>add frozen peas and boil them for just a moment for them to become hot
>salt (needs lots), pepper, dried oregano
>put in bowl, add olive oil in bowl (important), more pepper and salt (why not), add herbs if youve got, eat with toasted bread
I thought it was going to be ass at first but it isnt half bad, very filling
Would be extremely epic with some meat on the side

 

[GloriousReader]

Based Cooking
good recipes here

 

[A Fucking Box]

Based Cooking
good recipes here

Lol shit is that by Luke Smith? Based

 

[GloriousReader]

if having no furniture in your apartment but a mattress on the floor was a person itd be luke smith

 

[A Fucking Box]

if having no furniture in your apartment but a mattress on the floor was a person itd be luke smith

Aggressive social minimalism:
Everyone lives in villages in the woods
Everyone is bald
Cars and roads are banned
Smartphones are banned
Bash taught in schools
All computers run Arch

 

[Sneed]

 

[A Fucking Box]

I just made this:

Ancient Roman Flatbread and Chickpea Soup – Horace’s Lagana and Chickpeas

Italiano Food and convivia are important topics in ancient Roman poetry. We find many pages that describe in detail courses and dinners, frequently with the nostalgic desire of a simpler life in th…

historicalitaliancooking.home.blog

It's nice. It's very plain, but it's filling, I guess that goes with the decadent food of the rich vs the filling rustic food of the peasants theme. Maybe I didnt add enough leeks and salt. I probably shouldve added less water too. I also added a bit of onion, a drop of red wine instead of white and also a drop of vinegar, and pepper. I hadnt eaten chickpeas before this, they arent bad. Also I used preground cumin instead of using mortar and pestle because I'm not based enough
I used normal wheat flour for all uses instead of durum wheat flour (which I think is the same as semolina) which is probably why my lagana wasnt as crunchy as his (or maybe its water %, or that I didnt add a lot of olive oil, or the oil wasnt hot enough). Tasted good, went well with the soup. The bread's scent and taste reminded me of a greek sweet called loukoumades which are deep-fried dough balls, crunchy and airy in texture, served with sprinkled sugar or various syrups (like honey often mixed with water in order to make it less viscous so the balls can suck up the syrup (also add cinnamon), and of course choco syrup). So I added some honey to leftover laganon after I ate. It was nice
In modern greece we have a bread that we traditionally eat on clean monday called lagana. But this is leavened bread baked in the oven instead of fried flatbreads. It seems very similar to a bread called "artolaganon" that the guy in the video discussed on another vid on his channel. Also similar to the italian focaccia.

 

[A Fucking Box]

I made some laganon today with thick durum wheat semolina. Which I think is the same as durum wheat flour. But this was really thick, it had almost the consistency of sand. Normally we only use semolina to make a type of halva, but I think Italians use it for making pasta. Anyway, the semolina had such big specks that I think you just need the same flour but, y'know, with the consistency of flour. Because in the video it looks like normal flour. But, although it was a pain in the ass to knead so that it didnt fall apart, it worked. It made nice little pitas which were nice and crunchy. Completely different flavour than the normal wheat ones, they were a bit more yellow. Both are very good and went well with the chickpea soup. I made an extra one which was mostly semolina but with a bit of extra normal wheat flour. Still a pain in the ass to knead, was pretty much like the other durum ones.

I looked it up as I was writing this and turns out I was right. Durum flour is just fine semolina. Will try to find it at the store.

 

[chuj]

not enough garlic

 

[A Fucking Box]

yea i shouldve added garlic to the chickpeas

 

[SK2.0]

Quality thread.

 

[moogs]

Those are some mad skills, today I microwaved a pizza for two minutes and poured a glass of soda. I mostly just eat fried eggs, bananas, bread, noodles like a peon.

 

[A Fucking Box]

Quality thread.

You arent going to post your grandmas chocolate-strawberry cake recipe?

 

[Branman65]

Koffee krunch cake
This cake was lost to time from 1989 when Blum’s bakery closed, until 2018 when Valerie Gordon brought it back. It’s pretty good.
Here’s what it looks like

 

[chuj]

am eating onions rn