/ck/ - Food & Cooking

>>18377777
btw

>>18377777

>>18377777
wow such digits, much impress, cool script

>>18377782
Nah I just constantly refreshed last reply
Now give me a hint

>>18377773
eggs, deenz

>>18377773
Bone in skin on chicken thighs are the first thing that comes to mind.
Unless you wanna get wierd

If you’re set on beef I would just buy cheaper cuts and slow cook them. Or a nice salisbury steak with onions and mashed potatoes and a pan gravy is a great dinner.

>>18377785
You're still a little faggy boi. Peepee poopoo head. Piss baby bitch tits.

>>18377798
Sweet
>James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.[4] Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes. It is a common item in supermarket frozen food sections.

>Dr. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive problems):

>Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage...previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.
The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.[5]

>>18377798
Also I’ve made decent skewers with those packs of precut “stew meat”, but they need to be marinated. You could probably get the same cut cheaper if you cut it yourself

>>18377822
>The pulp should not be pressed too firmly together before broiling, or it will taste livery.
What did he mean by this?

>>18377852
Obviously that if you pack the meat into patties too tightly, they will eat a servant's clothes, pic related; it's a man in footman's livery.

>>18377773
>>18377777
We got digits somewhere?

>>18377777
>>18377773
cheapskate? go to the market that accepts EBT and has a very large amount of latin american shoppers.

>>18377773
Pork steak, Salisbury steak, country ribs, London broil, whole chicken. Off the top of my head

>>18377773
Buy a bottom round roast and cut it into steaks and freeze them.

>>18377773
beef eye of the round. salt the fuck out of it. you can make cheap cuts of meat taste good in various ways. season them, marinate them, slow cook them. whatever tickles your pickle. i put tri-tip in stews usually, turns out good. those 10$ per pound cuts are usually for special occasions.

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