/ck/ - Food & Cooking

Better not be a mag inside that bacon, OP.

drain

>>10823994
obligatory: welcome to /ck/ faggot

i like your style

>>10824031
hint: fuck pro mag 20rnders

>>10823994
>Never posted on this board before.
you were doing so fine, why break your record like that

>>10824037
Obligatory; fuck off back to plebbit and take your "bacon bomb" with you.

>>10824059
clean your oven hobo-kun

trips and I post whats inside

>>10824095
the magazine for that gun?

>>10824095
This isn’t /b/. Post it or fuck off.

>>10824095
It’s tung oil!

>>10824101
okay I'll fuck off then

>>10824095
Your penis weenus?

>>10824108
Cool.

>>10824095
hope you enjoyed your stay now get out

ok, no trips then. just some tasty tenderloin. :]

>>10824160
bacon!

>>10824160
Dry as fuck by the looks of it, but that's hardly a surprise seeing as how you cooked it twice.
Will you take your bacon bomb back to r*ddit now, faggot?

>>10824160
looks disgusting anon, great job

>>10824095
it's a stick of butter

>>10824181
i think i got my technique down on adding brown sugar during a broil but other than that yeah, i did over cook it a bit. still the wife says it was juicy though she agrees with you that it could have been done with less time overall.

>>10824210
did your wife's son like it too?

>>10824215
are we here to talk about cooking or my personal business :]

>>10824057
>>10824175
>letting memes dictate what you eat
I'll agree bacon is overrated but if you actually don't eat it because its "reddit" then you're just fucking sad.

dae le real man eat bacon and show off my le guns and cook in cast iron?

>>10824215
you tell me :p

>>10824242
only the gnarliest. tell you the truth, I didn't eat a bite of dinner cause the smell of everything cooking kind of turned my stomach. had some to test but settled for a beer.

>>10824253
Cute tray OP.
Food looks good by the way, except it seems like it's probably dry. I'm not a big fan of wrapping things with bacon but to each their own.

>>10824239
Bacon is fine. Wrapping other meat in bacon defeats the purpose because it just makes whatever you're wrapping it in taste like bacon. Like when I go to the store and see bacon wrapped steak at the center of the butcher display, it's a waste of a good steak really.

>>10824253
Needs ‘vark sauce

>>10824262
thanks anon, I cook other stuff but I know /ck/ despises bacon. I crave that negative attention I guess.. heres something from breakfast last week

>>10824267
whats 'Vark sauce

>>10824210
The easy joke here is to ask what your wife's boyfriend thinks of it.
But I guess he doesn't eat pork, does he?

>>10824221
You couldn't be bothered saying anything about your cooking and didn't even want to post a pic of the final product without turning the thread into a spam game.
Are YOU here to talk about cooking?

>>10824265
>Bacon wrapped steak
Ugh. I see your point. People do have a tendency to go overboard with it. I've seen a lot of restaurants wrap filet mignon with bacon because it's "not flavorful enough." Which I think is bullshit, as long as you season it well it always tastes fine to me.

>>10824274
Looks tasty
>>10824280
'vark is a hot sauce that became a meme here around the same time cuck fell out of style and soyboy started becoming the new "I'm not creative enough to think of an insult" insult.

>>10824274
>>10824280
>blackened egg

>>10824290
I guess your right anon, sorry. I'm just a kommando trying to cook. I'm a baker for a private company so I'm a pretty decent /c/oo/k/ and love outdoor cooking with my cast iron especially :)
Maybe turning everything into a game is my true problem. /:

>>10824292
The logic behind it is that the filet is a fairly lean steak, so by wrapping it with bacon you add some fat back to it. If you want to be pedanditc it's an example of "barding" meat.

There are 2 old-school ways to add fat to a leaner cut of meat. Barding is wrapping bacon or some other highly fatty meat around the outside of a piece of leaner meat. It's most common for poultry, especially game birds. Larding is the process of inserting pieces of fat into a larger cut of meat. There is a special tool, a "larding needle" used for this, but it can also be done without. Basically you jab a hole into a lean roast and insert a strip of fatback into the hole.

I'm not really a fan of doing it with steak though. The flavor of the bacon dominates the beef. Better to add butter or baste with its own rendered fat if you want to add fat to a steak.

>>10824303
Of you look hers isn't anywhere near black but from camp cooking so much I actually crave the look of blackened food. Maybe that's the baker in me as well. I love my bread /k/rispy /k/runchy. Try to save my customers electric bill by letting their toasters take a rest.

>>10824282
Or shellfish
c:^)

>>10824370
He eats pork when we're taking her to Paris and I accidentally Bataclan inside his mouth mistaken for hers

>>10824387
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