/ck/ - Food & Cooking

based - can be pretty comfy, anon. oftentimes the crowds during holidays at bars are a lot of fun. hope you have a great one, bud.

>>17018402
means victory beej's are in store

>>17017962
>excuse the reddit spacing - will be more legible
I marinate the liver in red wine with some salt for 20 mins or so - can do longer if you want. Don't slice the liver yet - leave it as is. While that's marinating, I slice up an onion and set it off to the side.

Remove liver from the marinade, pat dry, keep marinade handy. Heat pan to medium-high heat, enough to easily sear the meat but doesn't have to be smoking like you would a steak.

Add some butter, but be ready to drop the liver in pretty much as soon as it's melted or you can scald it.

Drop in liver, sear first side until browned only, flip to get a little color on the other side, then remove to a plate. Do NOT overcook the liver - that is how most people fuck it up. You want it rare inside.

Drop in your onions, add some salt, let them cook for a minute for some color - drop in the marinade once things seem to be getting too hot/dry to deglaze and scrape the pan. Use extra red wine if you need to.

I add a little lemon juice/vinegar as well because I think it adds just some extra depth of flavor, but it's probably fine with just the wine.

Let them cook and brown up a bit, adding more liquid and deglazing if need be (can use plain water at that point). Remove to a plate.

Slice up the liver, add on top of the onions, salt to taste. Some green onions are also a nice touch.

The onions I slice thick enough so they still retain a bit of crunch after cooking, but aren't raw or anything.

I typically eat calf liver, which doesn't carry as strong of a liver flavor as beef. If you use beef liver, you will probably want to add milk to the marinade and possibly let it soak longer. If you do add milk, don't add the marinade to the pan - discard and just use red wine.

Extremely good served with some lettuce, but I always forget to grab some.

>>17017998
Both at the same time, but there is always way more onions than liver when I use a whole onion, which I think offers the best balance in flavor.

>>17015403
not food, but I once brought a full 750mL of patron tequila, shotglasses, salt and lime wedges in a shopping bag covered up with clothes. killed the bottle with a friend, but halfway through the movie I dropped one of the glasses and it bounced all the way up to the front of the theater, clinking the entire way super loud. people had already been staring at us doing shots and eating limes - were glaring extra hard as I stumbled up to the front to grab the glass. good times.

thighs you should sear then braise with some veggies. brown them, remove to plate, add veggies to pan, deglaze with wine/vinegar/broth/water, get some color on veggies, reintroduce thighs, add enough water to simmer like a shallow stew, cover, and let sit for at least an hour or so. you'll get a really nice broth you can reduce and serve over grain with the veggies. you may be able to get away with shorter cooking methods, but then you're entering ethnic territory and are subject to different rules. look up chicken cacciatore as an example of what you can do with thighs - very easy just don't rush things.

>>17012900
bretty based, anon. axiomatically delicious.

based. cheers, bud.

the one where I buttfuck you into the next dimension you piece of shit

bunch of steaks, avocado mash, sauerkraut, nice cheese assortment, steam a bunch of asparagus, fry up some bacon, fresh arugula or spinach, mix up several large bags of nuts into a bowl, tins of smoked oysters, grab a rotisserie chicken or two from costco for each of you to tear into... so many options, bud.

>>16990682
ways that are dark?

I don't care too much for them on their own, but with pecans, peanut butter or super dark chocolate they're very nice.

>>16989288
try it and I'll make sure you understand what umami tastes like you dumb bitch

based. fuck zoomer culture.

>>16970147
you'll never know cos they'll disappear from the simulation and won't be able to report on their ascended status.

me a mormon

>>16968308
yeah, op... not only does mine return frequently, but also strokes my inner thigh when she asks "how is everything?" then, after dropping off the check she stoops down and sucks my dick while I write out the tip amount. I thought this was how it went for everyone else but after reading op's self-loathing diatribe I'm starting to think my experience might be slightly different.

>>16968074
Chick-Fil-A
3 x 4 piece strips
1 large order of fries
eaten at home with a side of white vinegar and side of lemon juice
simple as.

great place to practice lying to people. larp as a profession no one is likely to be familiar with, like a mortician and see how far you can take it. I talked about the exsanguination process in detail a few times. a friend of mine got inspired and larped as a geologist but nobody really found that interesting, so pick something interesting.

Finland and it's not even close.

Finland and it's not even close.

>>16938660
based. doesn't compare to the others.

>>16936451
boy I sure hope so...

>>16920818
some nice wet puss

>>16917717
even gays like yourself enjoy it, though.