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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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19323911 No.19323911 [Reply] [Original]

cookin up another $30 dry aged porterhouse.
Enjoy

>> No.19323926

>>19323911
Yummers!

>> No.19323931

does dry aging really change the flavor that much?

>> No.19323951
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>>19323931
I was skeptical, but yeh, they taste amazing.

>> No.19323956

>>19323951
Slice, mash, or cram?

>> No.19323957
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>> No.19323962
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>>19323956
bitch, those fuckers are getting sliced and roasted in olive oil and butter.

>> No.19323969
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>> No.19323972
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>> No.19323978
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>> No.19323980

>>19323972
I had something similar the other day except the potatoes were browned off in the pan before roasting

>> No.19323993
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>>19323980
yeh the problem is I'm too lazy to clean the pan from all the tato crumbs.

>> No.19323996

>>19323951
based dry aged potato enjoyer

>> No.19323998
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was about to throw out this empty jar of anchovies but I figured the anchovy infused olive oil might be nice to use on something. I'm going to use it on the steak.

>> No.19324011

>>19323911
$30 USD for a porterhouse? Is dry aging very expensive. I could get 4 steaks like that for the equivalent of $10 USD.

>> No.19324022
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>> No.19324028
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>> No.19324032
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>>19324011
yeh dude I can get a average steak of equivalent size for around $15 aud.
This is high end shit.

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>> No.19324082
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>> No.19324083
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>> No.19324106

>>19324083
bone app the teeth

>> No.19324119

>>19324082
>>19324083
After fending for scraps tonight, I’m happy OP enjoyed a nice meal and shared us with it.

>> No.19324145

>>19324119
i dont know what to tell you homie, I wanted to end the bullshit along time ago but everyone was happy sitting at home watching netflix and watching our freedom, human rights, and quality of life go down the toilet.

>> No.19324202

>>19324083
Overcooked and steak fries suck.

>> No.19324215

>>19324083
would eat but it is more cooked than I would like

>> No.19324388

>>19324083
i'd skip the cooked kale because that's a raw green, but at least it's not macca's.

>> No.19324672

>>19324011
Porterhouse means something different in the US I think. In Aus it's the tougher half of the tbone. In the US I'm not sure what it is but it's not that. I think it might be what we call scotch fillet.

>> No.19324692

>>19323911
>seafood from a plastic container
you belong in that red flag cooklet thread

>> No.19324736

>>19324083
Good job. Brings a tear to my eye to know at least one person on this board can actually cook.

>> No.19326535

Yum

>> No.19326583

>>19324672
US porterhouse is the whole T-bone with the filet still attached.

>> No.19326593

>>19324672
Looks like a NY strip to me.
Not dry aged either