/ck/ - Food & Cooking

>>4259075
uhm, that is for a thanksgiving for 16 people

>>4259063
>I guess you just blind to the fact that they are stealing out stuff and manipulating the system

we are buying food and refrigerators with money just like any other person who would like to have a refrigerator or food.

>>4259044
>you outta know what it is. you're little jew... armor, with the tasstle thingies on em. you always wear em outside.

Oh, you Tzitzit? I am personally not orthodox, so I don't where tzitzit out of the synagogue or if I happen to be in a minyan, and even then you are only required to wear it once a day along with tifilin (phylacteries), so even if you go to shacharit, mincha, and maariv, you only have to wear them at one of them, except for maariv were ou can never wear talis and tefilin on account that it is night time (you can't wear tallis and tefinin at night)

>>4259046
Have you ever tried to store a brisket, a whole turkey, stuffing, mashed potatoes, pumpkin and apple pies, corn bread, green beans, butter nut squash, gravy, and brussel sprouts in a single refrigerator? it is pretty much impossible.

>>4259013
http://www.simplyrecipes.com/recipes/chimichurri/

>>4259022
I'm sure glad you didn't scream "underageb&", I just want to make good food...

>>4259011
no, when my family bought the house it had an old refrigerator from the '80's. We decided to relegate it to the basement to serve the purpose of holding food if we have too much of it/infeasable to store in our everyday refrigerator(like for preparation for rosh hashannah, passover, or thanksgiving).

>>4259002

>>4258992
I think he may be confusing gas bbq with coal bbq

>>4258983
I have a second refrigerator in the basement that is only used to marinate food for long periods of time and keeping film, so it would be well suited for dry aging beef for a week.

>>4258891
cut out the bone and cut it down the middle hot dog bun style to turn it into 2 thinner steaks, but don't cut it completely through; leave a little connective tissue keeping the 2 slices together so you can make a rib-eye mariposa. grill it over charcoal and serve with chimmi churri and a mendoza wine

I'm also basing my recipe off of this (except for the pot of course):
http://www.youtube.com/watch?v=YOoEzZNT8o4

>>4258931
From all sources on making a good roast you are supposed to age the beef, so it will end well

Hey /ck/ I'm jewish and I am making a standing rib roast. If it is kosher beef, should I still age it? In the Kashering process the blood is drained out, but would it still benefit from being aged?
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