/ck/ - Food & Cooking

>>8681235
That's a lot of firepower there, OP.

Wow, you own guns so you must be really cool! I love how you shoehorned them into a post about cooking, y'know, something that doesn't require pictures of guns! If this was reddit, I'd upvote you, good sir.

>>8681243
a continuation from
>>8673483

Unfortunately I have more guns than tablespace, so the entire BroSenal is not on display.

>>8681245
Your tears are exquisite. Let me accentuate it with some lime.

Ahhhh, delicious.

>>8681235
OP please don't finish it with the gas torch.
Can you try to pan fry it?

Also, what pairings can we expect?

>>8681271
yeah, I'm gonna try a different finishing method this time. Maybe deep frying, most likely searing with cast iron. Perhaps a secondary finish with a torch?

Uncertain.

No pairing necessary. I ONLY REQUIRE PROTEIN.

>>8681260
are you legitimately autistic?

>>8681235
Props to you for having the common sense to not post your serial numbers.

>I'm looking at you, /k/

op now self awareness so this thread won't be nearly as fun

>>8681235
>USDA Prime
What's that the equivalent of in a first world country?

>>8681235
>>8681235
I'm not as agressive as other anons, but I legitimately wonder why you have so much guns.

I understand you need one pistol and maybe a rifle because burgerland, but why 4 pistols and 3 rifles and 2 smgs?

>>8681313

Which one? You don't think that all countries use the same grading system, do you?

>>8681313
in canada it wouldn't even pass as grade A
usda prime is pretty garbage tbqh

oh boy a meme thread

>>8681315
With the exception of the AR and FN SCAR, those are all in different calibers. Variety is nice.

>>8681304
>won't be nearly as fun
Au contraire mon ami, I think we'll have a blast.

>>8681279
>are you legitimately autistic?
Improbable but not impossible. I have never been diagnosed.

>>8681313
>What's that the equivalent of in a first world country?
Freedom. Pure, unadulterated freedom. (Yes, I've had A5-A7, never higher, yes, I wish I can get some easily)

>>8681315
>but why 4 pistols and 3 rifles and 2 smgs?
Oh anon...I have MANY, MANY more than what you listed.
Why? Because FREEDOM. Consumption is not be frowned upon, friend.

>>8681348
Variety is nice, no?

>>8681330
The AUG is also in 5.56

Back to the BEEF.

Once again, I'll be leveraging My Boy Nat's knowledge and expertise.

>>8681353
Even myhrvold would call you a faggot for your last sear.

Faggot.

>>8681349
The spice of life, mon ami. The spice of life.

Speaking of spice, I need to plow through some snow to go to my local market for some thyme and fresh garlic. I will NOT be under flavoring my steak this time.

>>8681235
>>8681256
How much money do you think you have sunk into all the firearms on this table as of right now?

>>8681315
Some folks are gun nuts. The same way a wealthy gearhead needs to build a bigger garage for his collection of cars a gun nut with the disposable income will amass a large collection of guns. I'm really into guitar, and have over 20 of them even though I only really use three for recording and playing out.

If your hobby gives you lots of opportunity to spend money on cool gear you will be likely to accumulate a ridiculous amount of gear. Any one of us who cooks has collected more cooking gear than they really need. And guns are pretty cool gear.

No way, fuck you I don't care

>>8681418
Nigga u cared enough to fucking post here. Fucking fag.

>>8681235
Holy fucking shit man are you still waiting on a form 1 for that PS90 or do you just like disgusting pencil dick barrels?

>>8681408
I own 4 servers, 7 desktops and about 7 laptops in my home. I have lost count of how many network switches, routers and firewalls I have accumulated over the last 20 years. Now that I'm playing around with VOIP, I have a bunch of IP phones laying around too. Some hobbies really take up space :P

>>8681408
it's true. i have a motorcycle problem and motorcycle shit i probably can't walk 4 steps in my house without finding some sort of misplaced bike related doodad

and my garage is just a paradise

>>8681326
this image doesnt support your claim

>>8681457
yes it does. ops steak is soft and pale. it doesn't meet canada a requirements
>bright red only
>firm only

>>8681462
kek you're really trying there.

post a comparison then

>>8681471
He isnt wrong, that steak looks like shit, but then again in the US people eat corn fed beef which is shit, so no one should really be surprised.

When your baseline is so low you dont really understand how much better things can be.

>>8681471
>really trying
>just reading the requirements

>>8681474
>>8681475

i dont even think op got prime but you're an idiot if you don't think your problem could be solved just picking your own steak

>>8681474
corn fed beef is fine. most canada prime beef will be corn fed. grass feeding results in yellow fat and poor marbling

>>8681474
>corn fed is bad meme
Leave.

>>8681235
>>8681256
For the price of all those guns you could have gotten several cuts of nice kobe beef instead.

What a waste.

>>8681494
what's the point if you don't render the fat?

>>8681481
>its as easy as picking your own steak!
No it really isnt, good primals in the US are not even sold at most butchers and even then corn fed beef is terrible.

You only say the things you say because you dont even know any better, so I cant really hold it against you.

>>8681485
>corn fed beef is fine.
No it really isnt.
>grass feeding results in yellow fat and poor marbling
Yellow fat is the color fat is supposed to be and marbling has more to do with breed than it does with food.

>>8681491
>Someone spends more money on food, they need to go!
Isnt there a taco bell thread for you?

>>8681498

The fat is so evenly marbled and thin that it literally melts in your mouth. Rendering it out is something you only do with shitty steaks that have large chunks of fat in them.

>>8681501
>No it really isnt, good primals in the US are not even sold at most butchers and even then corn fed beef is terrible.
Bullshit.

>You only say the things you say because you dont even know any better, so I cant really hold it against you.
not an argument

>he wants yellow fat
kek

Daily yuropoor obsession post without a single fact to back it up.

>>8681510
>Bullshit
That is how meat works in the US, you are hard pressed to find good meat in stores if you think what you have access to at Kroger is good then you need a real butcher in your town.

>not an argument
If you dont understand what a baseline is then sure, it isnt an argument.

>he doesnt even know what color fat is when the animal is fed real food and not feed that gives it diabetes
lel

Top flyover posting friend.

>>8681523
>only europe has good steaks!
Prove it. Post examples of the steaks you get that we can't get it. Back up your assertions.

>flyover
Nice try.

>>8681529
I never said I live in Europe. I said that I go to a butcher not Kroger.

Really, just go pick up a book about meat written before the end of WWII in the US and see how wrong you are.

Most of your beef is half breed dairy and meat cow, because it saves money, not because it tastes or looks better.

So really, your baseline is so low that you lash out whenever people point out that it is low, which is hilarious.

>>8681471
here's what prime ribeye should like like
firm and bright red, not smooshy and pale

>>8681501
you're just spouting memes
you really don't know what you're talking about

grass and grain finished beef both have their own merits.

>>8681533
We don't even have Kroger where I live so you can stop projecting.

>wrong
About what? You're just throwing insults around and not saying anything.

>most of
Again, assuming where I get my meat from.

>your baseline
I haven't even show you where I shop yet. Project harder.

>>8681535
http://shanerslandandsea.com/?menu=usda-bone-in-prime-ribeye

Something like that?

>>8681542
yeah that looks good

>>8681408
I have 12 guitars. The one i play 99% of the time is the cheapest one i own, my kramer pacer. I really need to sell some of them.

>>8681535
>you're just spouting memes
I didnt know that basic biology and breeding is memes.
>you really don't know what you're talking about
I seem to know more than you.

>grass and grain finished beef both have their own merits.
In the US there is mostly grain fed cattle on the shelves, for the entire lives they are fed a mixture of corn and grain or silage. Very little beef in the US is grass fed grain finished or grass fed for its entire life.

Surely you arent obtuse enough to say that an animal eating food that will give it diabetes is as healthy and will taste as good as one eating food its body is designed to be able to eat?

In the US the largest user of insulin is the cattle industry, not our fatties.

>>8681542
I assume your baseline is shit because you havent said anything intelligent yet, just "no ur wrong!"

So whats your point, aside from the fact that you dont understand that biology comes into play here.

>>8681556
>i assumed
Where that's what you fucked up. You've yet to back up a single thing you've said with any sort of fact btw. So what's your point? My point is you can get good beef wherever you live just need to know what you're looking for.

>>8681556
>muh biology

go hunt and eat some fucking moose then, tardo

if i want a good steak i'll take grain fed, thanks

>>8681562
>assumptions are a fuck up
Basic logic sure is a hard concept to wrap your head around, isnt it?

>>8681573
>if i want a good steak i'll take grain fed
>I love half breed dairy cows, their stringy meat really adds to my enjoyment!
Excellent.

>>8681578
>Basic logic
>making assumptions based on autism
>is completely wrong about what he says but calls others wrong
You've yet to post a single fact btw :^)

>all this shitposting
>no pics of steak in OP being cooked
Lets see some action you /k/ loving faggot.

>>8681562
>My point is you can get good beef wherever you live just need to know what you're looking for.

Clearly.

And the other person's point was speaking in generalities regarding what the average person would find at the average market.

>>8681578
what exactly is wrong with cross breeding livestock?

that's how literally all of the food we eat has come to be

you need to go visit a farm or something

>>8681598
who the fuck cares what the average person does? that's irrelevant. the average uses jarred pasta sauce and calls it cooking. fuck off

>sous vide

Cute. But I stopped using training wheels when I learned how to ride my bike.

At least you have some nice guns.

>>8681573

we have mainly grass fed cattle here in the UK and the marbling is like the corn fed in that photo.

>>8681601
Nothing is wrong with cross breeding livestock, what is retarded however is saying that a crossbred cow with half Holstein and half angus (lol) would taste as good as a full breed scottish highland cow.

Furthermore it is even more retarded to suggest that feeding an animal a diet that its body isnt even meant to ingest would produce a product on part with one that was fed food it is capable of fully metabolizing.

>>8681589
You have yet to make a single point aside from "muh anecdotes!"

>>8681632
they are finished on grain most likely

most cattle are unless specifically labeled "grass finished"

>>8681646
>still hasn't post a single fact

>>8681601
>what exactly is wrong with cross breeding livestock?

There's nothing wrong with the concept of cross-breeding. What matters instead is the goal of that cross-breeding.

Convenience? No, that sucks.
Developing a better tasting meat? Now we're getting somewhere.

Beef ought to come from a cow which has been bred specifically for good quality meat.

Milk ought to come from a cow which has been bred for good quality milk.

Combining the two is a compromise that hurts the quality of both.

>>8681235
What's with all the Airsoft, OP? Doesn't your mommy let you own real guns?

>>8681408
>>8681428
>>8681434
>>8681550
first world problems

>>8681656
Does being a mongoloid impact your daily life much or does it just rear its head when you post online?

>>8681671
>still hasn't posted a single fact

>>8681408
You should see my dildo collection.

>>8681646
by your logic agricultural science is irrelevant and "retarded" and we should just eat wild food from here on out because
>muh biology
>muh metabolism
vs.
>good results

>>8681657
people don't breed valuable farm animals with the intent to compromise quality

>>8681372
In your last debacle you claimed the steak had a great flavor profile. But now you say it was under flavored. God damn it's amateur hour! OP you are a fucking joke.

And>>8681304 was right. Now that you are self aware and trying so hard to become a meme it just makes you that much more of a faggot.

>>8681688
Who said that AG science is irrelevent?

I said that it is retarded to expect the same quality of product from half dairy half meat cattle than full of either.

The only people who think that quality is unchanged are people who have never had anything else or just want to stick their heads in the sand (you).

>people don't breed valuable farm animals with the intent to compromise quality
No, the breed them for profit margin and having all your cattle be half milk and half meat is the most productive method of raising cattle, does it mean the meat will be good?

No, in fact meat quality is secondary here to extending the usage life of the cattle.

>>8681704
>not a single fact in this post

>>8681704
>half milk half meat is the most productive method of raising cattle

confirmed zero knowledge of agriculture

fucking /dropped/

>>8681235
I have a friend who's big into to airsoft as well.

>>8681428
>>8681434
>>8681550
While it's usually dudes in my case it's a double whammy because my wife is also a musician who is into tech. In my house right now there are not just six computers, two iPads and five smartphones, but also a piano, two upright basses, three electric basses, three amps, recording gear, a small PA system, two acoustic guitars, six electric guitars, two mandolins and two ukuleles. And a trumpet. That's not counting the stuff we have in storage.
>>8681670
Absolutely. And we live in a modest apartment in the city.

>>8681688
>people don't breed valuable farm animals with the intent to compromise quality

The vast majority of it does indeed compromise quality. Unless you're talking full-blood Wagyu (aka genuine "Kobe Beef") then it is a compromise of one sort or another.

There's plenty of compromises in the beef industry. Ranchers are concerned about disease resistance, docility, fast growth, the ability to tolerate the local climate (which could be any very cold or very hot depending on the region), and the big one: how efficient the breed is at converting feed into muscle mass and/or milk production.

Quality is a long gone concern from modern factory agriculture. If you want meat of any sort (beef, pork, poultry, etc.) that was truly bred and raise for quality and taste then you won't find that at any supermarket; you have to seek out small farms that raise heritage breeds, and be prepared to pay a premium for it.

Check out "On Food and Cooking" By Harold McGee; there is a lot of great information about how farming practices have changed over the last several decades to favor cheaper rather than better.

>>8681742
Are you Rob Scallon? Don't lie, I know you are.

>>8681747
i believe this is true in the usa

but this whole discussion started because usda prime steak is garbage

>this thread

>>8681765
obsessed

>>8681235
>non-sbr ps90
gay

I'm back!

So... the amount of shitposting in this thread is heartening.

And to dispel any notion of doubt that the meat isn't prime...Yes, it's USDA prime.

>>8681783
>Yes, it's USDA prime.
>no marbling

>>8681773
>>8681427
I just like that pencil dick barrel, I guess.

Your mothers prefer the extra 12 inches of penetration.

(I haven't gotten around to the rather fancy engravings)

>>8681765

It's true for everything that's not a certain tiny subset of the Japanese beef industry.

>>8681792

Nice stamp collection. I've only got 3 :(

>>8681699
>In your last debacle you claimed the steak had a great flavor profile. But now you say it was under flavored
it's called the pursuit of perfection. The texture from that last steak was impeccable, but I would have preferred a bit more flavor from the center.

>OP you are a fucking joke.
>Now that you are self aware and trying so hard to become a meme it just makes you that much more of a faggot.
Good thing the opinions of the poor, the destitute, and the stupid matters very little to me.

Carry on.

>>8681684
I reserve them for your mother only. She visits me quite often, since I find her to be such a value proposition.

>>8681795
no it's not

believe it or not, in most countries, farmers strive for quality AND production
production only focus is a very american thing (and also uk, come to think of it, thanks for the prion disease)

case in point >>8681326

>>8681807
So, how many dollaridoos are on your table in terms of firearms in the first two images?

>>8681807
You sound like a fucking goon.

>>8681814
>farmers strive for quality AND production

That is the very definition of compromise.

Your linked picture doesn't prove your point at all. From a quality-only perspective "slightly abundant marbling" doesn't even make the cut, let alone the highest possible rating.

>>8681523
hmmm, obsessed coastie/yuropoor's words seem to contradict what they do in Canada >>8681326
but I thought it was the damn flyovers that were always wrong I don't know who's jewing who anymore.

>>8681889
obviously quality and production is in contrast to production only, numbskull

>>8681938

...and obviously there is no such thing as "production only" as there is always some certain minimum standard of quality to meet.

Go look back at this series of posts and replies. My original claim was that aside from a very specific example, all beef is a compromise, which >>8681814 disagreed with, but you seem to (now anyway) agree with.

>>8681326
>slightly abundant marbling
wew top grade shit leaf!

>>8681914
Yeah the europoor (who says he's not europoor) was arguing with the leaf earlier. Out of the two, he's the most wrong. The leaf is just showcasing typical "we have the best beef" smug attitude I'd expect from a fellow American not a fucking leaf.

>>8681961
american factory farming could easily be described as "production only", the minimum standard of quality is ridiculously low. allowing dark cutters. ever. is ridiculous

>>8681789
It's a combination of resolving power and white balance. See pic related. This as the saturation turned up. Same piece of meat, repackaged.

>>8681883
Good thing what I sound like to you matters very little to me, heh?

>>8681277
>deep frying
Don't do this
>no pairing or sides
Don't do this
>OP cooking another expensive steak poorly
Don't do this

>>8681872
Looks like around upper four figures, maybe as much as 15K, if they were real. If they're airsoft, then around 3K to 4K.

>>8682005
For god's sake please sear this thing in cast iron at the end

>>8681997
>the minimum standard of quality is ridiculously low

Agreed, but it's not as if any rancher actually aims for standards that low; that's simply where the low-tier meat ends up. And it's not as if you can actually buy that meat as a consumer; only the top 3 grades are available for retail sale at a supermarket. The lower grades end up in TV dinners, canned chili, dog food, etc.

>>8681997
You're retard. Even select is good enough to eat. Stop acting like Canada has some special slaughtering practices you pretentious lunatic. I could get usda prime that meets all your requirements for a good steak, I'd just have to shell out 15+ bucks a pound. What's that in canadian dollars? 25?

Ready for seasoning.

>>8682030
op I don't think you need that much garlic

>>8682005
kek
what a goon
>the first pic was bad guise i swear
>here i fixed it

>>8681801

what do you mean stamps?

Ready for bagging.

>>8682036
That looks amazing!

>>8682038
Why dont you just grill the fucking thing? Or Sear in a cast iron skillet. Stop using meme methods to finish your steak.

I fuck arses

Bagged and ready for the bath.

seasoning this time:
COPIOUS amount of salt
black pepper
BRUTALIZED thyme
sliced garlic

>>8682036
I'm very curious. Were you born this stupid, or are you a product of the public education system? Please indulge me with an answer.

>>8682053
that's a lot of garlic...

>>8682053
i'm not the one doctoring photographs to try and trick the internet into thinking i didn't get duped into buying shitty meat
>or am i?

You know what? I REALLY love big thicc cocks in my ass and mouth. I got a taste of it early on. My old man used to fuck me hard and pound my ass until my butt cheeks looked like a shitty raw steak.

>>8682053
>adding the butter, thyme and garlic during souis vide
You're supposed to add that shit to the pan after it's done searing.

>>8681783
>peanut oil
Good to see someone knows the right kind of oil to use. Too many olive oil babbys these days.

>>8682092
explain to me the difference between light olive oil and peanut oil when panfrying a steak

>>8682097

There isn't one. For some silly reason people on this board seem to think that "olive oil" applies only to EVOO and aren't aware that ordinary aka refined aka "light" olive oil has a high smoke point and neutral flavor.

>>8682097
Smoke point?

>>8682110
That's what I thought, you don't know what you're talking about. Light olive oil actually has a higher smoke point than peanut oil.

http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

>>8682108
Correct.

>>8682028
canada is the only country with a similar grading system to compare it to

>>8682074
>doctoring
>digital photo
Ok, I guess I'll be generous and assume your rampant stupidity is a product of circumstances.

It seems you're unfamiliar with how CMOS sensors work, how a bayer filter interpolates color, and how the final image is constructed (really, approximated). I suggest browsing through some literature on sensor design and color correction algo, but you'll have to forgive me that I'm hard pressed to recommend any material you might understand.

>>8682108
Olive oil is a meme.
https://www.youtube.com/watch?v=TsTWFsEi0aE

>>8682037
>what do you mean stamps?

In the US it's legal to own cool stuff like machine guns, suppressors (aka "silencers"), short-barreled rifles/shotguns, grenade launchers, anti-tank guns, and so on. Purchasing something like that requires certain paperwork, FBI background check, and the payment of a special tax. When your paperwork is done & your tax is paid you are issued a stamp proving that you have paid your tax & your paperwork is legally approved. Possessing a weapon like that without your paperwork is a serious criminal act.

>>8682127
>blaming technology for your shitty meat and photography skills

>>8682129
>evoo
>high heat cooking
lmao

>>8681396
>>8681872
very well. Here is the breakdown of what I actually paid (from memory):

DDV51:
rifle: 2500
suppressor: 870 (not including 200 dollar tax stamp)
Nightforce ATACR: 2060
G SuperPrecision Mount: 280
Atlas Bipod: 260
Offset sights: 160

B&T APC 9:
Gun: 2200
MRO: 390
Laser: 300

300BLK SBR:
Bill of materials total including Omega, DBAL A3, and Micro T2 is about 4500

SCAR16s:
Rifle: 2300
Trigger: 300
Trijicon SRS: 1200
Host of ergo upgrades: 300

AUG A3 CQC:
Rifle: 2160
Sights: 140

PS90:
Gun: 1099 (Such a good deal, Uhhh)
MRO: 500 (this was when it first came out, and it broke once)
Other enhancements: 300

VP9 Tactical:
Gun: 700
Suppressor sights: 150
Osprey45: 600
Surefire X400 Ultra Green: 475

There you go, amigo.

>>8682152
Please stop talking until you acquire a third digit to your IQ score.

>>8682197
why? does it upset you when people point out your shortcomings?

>>8682197
1000 iqs?!?!?!

Pretty high desu

>>8682222

That's four digits anon.

>>8682215
>implying

Here's me and my girlfriend. Stay mad.

>>8682190
>>8682197
Probably don't need to say this but obviously this isn't me.

>>8682215
because they're not shortcomings, and he has no authority in the field in which I'm being criticized.

Professionally, I take legitimate criticism very well and very seriously, but we can all agree there is nothing professional going on here.

>>8682224
She's honestly pretty cute desu but judging from that pic it looks like she's your sister, not your gf.

Stfu and cook you enormous faggot

>>8682224
she's cute. A bit too young for me, however.

>>8682235
1) nobody holds their sister like that weirdo
2) that's obviously from google

>this thread
wew lad. nobody cares about your stupid guns. just show is the cooking faggot.

>>8682235

And his girlfriend!

AMIRITE?

>>8682238
No YOU'RE from google. I can hold my sis however I want!

>>8682224
Obviously, that's not me. You losers and low IQ basement dwellers are just obsessed. This is me. Enjoy.

>>8682235
You're a stupid way to cut a sandwich!!

>>8682215

What do you mean OP feels zero need to compensate for his low test levels by showing off his gunz and meat to the internet.

>>8682236
it's in the bath. Relax, anon. We're all here to have a good time.

>>8682244
>image.jpg
Turns out OP is a phone poster what a shocker. Also no surprise how fat you are.

>>8682223
2digits4me

>>8682254
Cant wait to see how fucked up this turns out.

>>8681235
>>8681256
Do you actually shoot these guns anywhere or are they just for show?
Judging by the room in those pics it looks like you live in an apartment type place.

>>8682254
>140f
Why do you overcook your meat? Drop that to 120f for the love of god. Searing will bring it to 130f.

>>8682265
I fucked up your mom last night. Her cunt needed stitches afterwards. And as far your dad? I forced his tongue so deep inside my ass he was tasting my breakfast.

>>8682257
>Turns out OP is a phone poster
>not looking at the filename of every single image that contains a steak.
>not realizing I omitted a trip to invite bored co/ck/s to shitpost

Wow, you're just a paragon of intelligence. It is truly a great honor to have made your acquaintance over the internet.

>>8682275
Do you get your asshole tongued by older men often or just when you're cross dressing?

>>8682272
last time was at 131 and, well, you can see the results. I liked it, but I don't think 140 will overcook it. Not with sous vide.

Pic is last attempt, 131 degree, 2 hours 16 minutes.

>>8682280
Very often. I'm bisexual. I own guns so I know I'm plenty masculine, unlike you. Nothing wrong with a bit of men on the side. I'm not ashamed of who I am.

>>8682190
I spent seven thousand on one ar-10 and an optic for it a day I thought I was retarded, thanks for making me feel better.

>>8682298
>a bazillion monies
>a brazilian firearms
>a bajillion iqs
>can't learn from a misteak

>>8682298
140 is medium. Well past medium rare. That's overcooked. Your steak looks fine in that picture. Don't be scared of pink you cuck.

>>8682304
but.....you spent more than I did for the DD5. Why does it make you feel better?

But np, anon. Anytime.

>>8682308
You should have seen some of the other pics.

>>8682308
I'll act on your suggestion. I brought it down to 135. This will be about 3 hours.

>>8682298
That steak looks perfect...
>inb4 op overcooks his steak and claims it's good

These threads are great. Keep it up, OP.

>>8682299
>Nothing wrong with a bit of men on the side.
Yeah nothing wrong it as long as you're a complete prancing homo. Fucking hell could you be anymore of a walking cliche?

>>8682314
>>8682308
Still think I should drop temp?

>>8682336
That's 130f? Looks great to me.

You should sear better though.

>>8682336
>please tell me what I'm supposed to like since I can't form opinions on my own

>>8682307
>misteak
10/10.

I like you. Allow me to extend an open invitation to you to come eat my steak, shoot my guns, and drive my cars any none working day.

>>8682340
My sear's just fine.

>>8682336
On second review that could use a bit more temp.
also
>>8682269
answer my question you faggot

>>8682347

>>8682346
Almost forgot: you're welcome to suck my 4 inch manhood and caress my muscular hairy chest.

PUT IT IN MEIN POOPENSCHAFTEN!

>>8682346
>>8682347
>>8682363
Probably don't need to say this but obviously this isn't me.

>>8682340
I think my biggest mistake last round was that I didn't let the steak rest enough. My current temp is set at 135 degrees. This round, I'm going to try a different finishing method.

>>8682345
>asking for advice, cross pollination of ideas
>baaaahhh you can't form your own opinionnnn
You know an incorrect opinion is worthless, right? I'm curious, what do you do in real life?

Oh, and if you haven't figured this out yet, this whole series of cooking is undertaken so that I can form an EDUCATED and CORRECT opinion.

>>8682368
Stop impersonating me. My cock is hard right now because of the attention you fags are paying me.

Man, I wish I could like them fancy Europeans.

They're so much better than I am, and they all look nicer and have more money.

Damn, I wish I was European.

>>8682347
Really? Ours closed down awhile ago.

>>8682368
>Probably don't need to say this but obviously this isn't me.
If you're going to imitate me, try using the appropriate amount of punctuation.

Do it as a professional courtesy.

>>8682353
>4 inch manhood
Nah I think I'll pass on that, thanks though...

>>8682373
Funny thing is my cock really is hard right now. Must be from handling all this tender meat lol jk.

I'm the real OP. Look, I like fucking other men's asses. A hole is a hole.

>>8682350
>>8682269
>Do you actually shoot these guns anywhere or are they just for show?
I have shot all of them. For carbine courses I take my SCAR16 and DDM4V11 (not shown), for a more..expansive course of fire, I obviously use the DD5. I actually don't shoot much pistol. I am, however, really into PCCs lately.

>you live in an apartment type place.
No, I own a house.

>>8682391
Nice try, but I've only fucked another man's ass a few times experimenting in college.

i like your thread OP they hate us cuz they aint us nogger

>>8682399
It's totally not gay because I was fucking his ass, not the other way around.

>>8682377
off topic but i ordered a bunch of tools from sears and sent my gf to pick them up with my credit card and they would not give them to her even though she had multiple pieces of i.d. with the proper address on it
she ended up cancelling the order, walking to the tool department, picking up all the same tools and paying for them at the cash with my credit card, no problem

that store is legit retarded and deserves to go bankrupt

>>8682405
That's a good point actually, I never thought about it that way. You're an okay guy, OP who is also me the OP.

I can honestly say I drink from the furry cup. I did used to fuck with MDMA and fool around with guys, but it was always strictly above the trousers.

>>8682414
>I drink from the furry cup
I don't think I even want to know what that means.

>I did used to fuck with MDMA
That part is actually true but it made me have urges I didn't care for, so I stopped.

I can't wait to go down the mosque to see my friends Ali and Muhammed.

>>8682436
kek

>>8682436
lmao

>>8682427
Sexual urges I should add. Really brought back some memories I'd rather stay kept forgotten. I still can't look my mom's Labrador in the eyes.

YO! /CK/ MUTHAFUKAS! WE FOUND THIS MUTHAFUCKIN BOARD!!!1!

FUCK ALL Y'ALL POSTIN' ALL THIS SOUS VIDE SHIT!

WE GON PULL A 187 ON YO UNITASKERS!

WE GON PULL A 187 ON YO CRAPPY PLASTIC PUMPKIN VASE!

AN WE GON PULL A 187 ON ALL Y'ALL OVERWEIGHT FAT MUTHAFUCKAS WHO THINK THEY COOL POSTIN THIS BADLY COOKED STEAK WHILE THEY ANON!11!!!

>>8682310
It's a gap-10 so it will cost more. It makes me feel better because I make poor choices with my money but I'm not alone evidently.

1 HOUR TO GO, FOLKS.

>>8682807
>I make poor choices with my money
>I'm not alone evidently
Unfortunately, I cannot count myself among this esteemed company.

Sorry.

Why didn't you not get a JP instead?

>>8681315
Not him and I don't own guns but all my friends that do they say it's easy to get a collection going. Apparently they hold their value really well so you can always re-sell them. Basically you get to have fun shooting them and re-sell for the => monies.

Getting Ready

Sous Vide step is done.

Out of the bag, with garlic and thyme removed.

2 observations:
1) Once again, Sous Vide demonstrated an exception degree of moisture retention
2)The garlic, even after more than 3 hours in the water bath, was not at all mushy, and still had that pungent raw garlic kick when eaten.

Steak. Into Pan.

Pan was lightly coated with peanut oil.

First Flip. POW!

A few flips later.

>>8683276
take a bite out of it and post pic.

YEAH BOY, BREAK THEM PROTEIN CHAINS DOWN.

SELF SUSTAINED GREASE FIRE.

Out

Will be tented. Afterwards, BUTTER AND THYME INFUSION.

>>8681235
Hey OP, have you done this very much? As in use the sous vide machine a lot or whatever? You should try to cook a lot of different things with it to see if it's a better way to cook some things and show us.

>>8683313
I have. Sous vide duck breast is a very easy but very tasty dish.

I'm a bad cook and my boyfriend's name is Julian

>>8683283
Why don't you ever sear the sides? All that delicious fat needs to be rendered.

>>8683320
What all have you cooked in this style?

>>8683335
>getting triggered by inanimate objects
>projecting your homosexuality on others
kill yourself, faggot.

>>8681235
I thought it looked good last time. You're still a faggot for doing it sous vide, especially with a torch. Does that make you a flaming faggot?

The aromatics for the second phase.

>>8683335
that's a pretty pimp mustard dispenser. I need to get me one of these badboys.

>>8683341
Oh I'm aware.

>>8683358
NY strip, duck breast, and some carrots n' potatoes. For St. Paddy's, I will be making Sous Vide Corned Beef.

Bath in dat delicious butta.

>>8683376
Well, I used a cast iron pan today, so does that make my homosexuality SEARING?

With a pair of tongs, I use the thyme like a loofah, and scrub the shit out of this DIRTY, DIRTY steak.

The final product.

>>8683405
Now that's a good sear. Much better with the cast iron.

Cut her open so my jealousy can intensify.

>>8683374
DELET THIS

wutcha all think?

Medium rare?

Now where is my ketchup...

>>8683405

Quick note from an actual chef:

135f (I had to check the Celsius since Britfag, but whatever) is perfect for rare over 2.5hours, medium-rare over 3, medium over 3.5

Looks like you did the sous-vide pretty well, but I can't see any attempt at vacuum packing. Whilst this isn't essential, bear in mind that if the meat touches the water, it'll gunk up the immersion heater REALLY FUCKING QUICKLY. Solution is to double bag stuff if you can't vacuum it, or twist the bag and feed it back through (creating a double bag)

As to your final sear, just be aware that your meat IS cooked. Sous-vide took care of that, any additional heat will start overcooking the meat. You literally want a super quick sear and then off to rest.

As an additional tip: add a little acid after searing. Lemon juice is my personal go to, it'll start to break down the char and whilst it effects the taste, you won't taste the lemon at all.

Best of luck in the future OP, even though this thread is an absolute shameful shitstorm.

>>8683439
In addition (chef poster again) that's medium, my good sir.

>>8683445
no offense but a super quick sear is no bueno. you want that wonderful malliard reaction

>>8683458
Not in sous-vide, you'll just overcook whatever you've just cooked. High heat, quick sear.

>>8683445
Thanks for the tips homie

>>8683463
strongly disagree and my man from seriouseats would too. if you're afraid of overcooking, drop the temp you're sous viding with

>>8683463
>>8683445
what's the best way to get a quick sear with a cast iron pan?

I usually reverse sear thick steaks in the oven. is 1 min a side on a super hot pan good?

>>8683445
>Lemon juice is my personal go to

>>8683473
Thing with sous-vide (especially in OP's case) is that the fat is already hot, so it caramalises extremely quickly. OP can probably attest to this if you want a second voice.

Lowering the temp is pointless, because the core wouldn't be cooked, it'd be rare. You can actually see from his picture that the outside has quickly reached medium-well.

When we cook striploins in the restaurant, we're leaving them at 58.5c over 10 hours overnight, then come in, fire up the char grill and roll those puppies up and down it. You literally cannot leave these things unattended, because if you do, you end up with black striploins in a matter of moments.

>>8683477
Can't really say, dude. Gas burners aren't identical, pans aren't identical, cast irons especially depending on age. Your best bet is to quite literally experiment with what you have. After sous-vide, I'd say any more than a minute would be overkill, but once again it comes down to the power of the burners and their ability to 'bounce back' from the considerably colder steak that's gone into the pan.

All in all, your mileage will definitely vary. Take any cooking times with a pinch of salt (lol)

Luckily I also found this on the web, which is on our kitchen wall for quick reference when dealing with random weights.

You guys may find it useful.

This fucked with me really hard because my home board is /k/ so I clicked this absent mindedly thinking I was on /k/. Still good steal my man

>>8681235
>guns, guns everywhere, but not an ounce of wood

Get it together, man.

>>8683562
Go home grandpa, you're drunk.

>>8683571
>Not a single gun that has been used in a war

At that point, it's adult airsoft...

>>8683571
>Not a single gun that has been used in a war
are you senile? Or do you just think no wars have been fought since Vietnam?

>>8683582
>Not a single gun that has been used in a war
are you senile? Or do you just think no wars have been fought since Vietnam?

>>8683608
Do you own a legit M16 or M4? Didn't think so...

>>8681235
If a picture could say a thousand words. You're a try hard casual in everything and douchebag in every way; from your Daniel Defense, to your suppressors and the rest of your CoD weapons wish list, to your steak and sous vid. You trolled yourself.

>>8683613
Does anyone own A LEGIT M4? The answer is no, you dumb fuck. It's called the Hughe's Amendment.

And where is the wood on that M4? Or the M16?

>>8683283
>he didn't fall for the one flip meme
nice

>>8683624
how to spot a butthurt poorfag: the post

>>8683632
Under the gas rings, you dumb fuck.

>>8683624
I'm sorry, but if I wanted to solicit opinions from people of your caliber, I would just find the shortest bus on the road.

>>8683642
do you even know what gas rings are?

>>8683445
whenever I leave a steak in sous vide for over an hour, juice continues to build up in the bag and the steak is dryer. 130f with vacuum sealed bag.

>>8683653
>juice continues to build up in the bag and the steak is dryer

That's some subtle trolling techniques. I commend you.

In the off chance you're not actually trolling, you realize moisture loss is unpreventable when you head up beef, right? Unless you want to eat it raw. The juice in your bag is far less than the moisture you would lose from conventional means. (assuming you cook to the same doneness)

>>8683652
Man, I bet you've never even disassembled your bolt... Kids I swear...

>>8683666
go away you no gun faggot.

>>8683653
Consult the chart I posted.

Different cuts require different cooking times, due to the tissue/muscle (without overcomplicating things, you can look up more in depth details from plenty of places, including immersion heater manufacturers)

Likewise, different weights require different times. OP's steak looks around 5cm, I'm guessing ~14oz, but it's a picture so *shrug*

>>8683674
>not having submerged hickory gas rings
Pleb.

>>8683687
>OP's steak looks around 5cm
6cm, uncooked weight was about 2.5 lbs.

>>8683693
d-d-d-damn son.

40oz? Yeah, I'd have checked at 3 hours and even considered 3.5 for medium at that weight, but you *do* have that bone as a heat conductor.

Good job overall. Especially considering you're experimenting.

>>8683662
>>8683687
I'm just questioning why that anon keeps the steak in for so long. it seems like there is a shit ton of juice left in the bag after a couple hours when I cook it that long and the steak was hardly different in texture than a traditionally cooked steak.

I usually do an hour at 130-135 which is similar to what that chart suggests

>>8683710
Also, topkek at people telling OP to have sides when he's consuming 40oz of meat.

>>8683722
check your actual water temperature with a thermocouple. Could be a calibration issue with your machine.

Keep in mind that my cut was a fairly significant chunk of steak.

>>8683722
Thickness, mainly.

When I looked at the picture, I did the 'ol finger and thumb 'ey, it's about 5cm' then guessed 20oz and stopped myself, thinking that it was too high a guess.

I didn't expect double my original guesstimate.

At this point, he's no longer cooking a steak, he's cooking a small joint of beef.

>>8681313
USDA Prime, since retards like you think "first world" is a measure of anything other than who was on what side during the Cold War :^)

>>8683722
Also, if he'd had wanted to, he could have tipped all that juice in a pan, reduced it by 4 times it's original weight in ml, added a small amount of butter and created a sauce.

>>8681235
Idk if this belongs on /ck/ or /k/

>>8683782
there wasn't much juice from the bags.

See here
>>8683200
and my comment here
>>8683207

>>8681326
>cucknadian beef
>good
LEL

>>8683794
why not both?

-wink

>>8683796
Fair enough. I admittedly powered through the thread because of the shit posting.

Yeah, not much you can do with that amount. Drink it?

Yeah, fuck it. Drink it you pussy!

well, thread's gonna die soon.

So a few take aways:

1) Rest your meat. The last time, I didn't let the meat rest. This time, I did. A significant difference in perceived doneness.

2) too much seasoning is maybe not a good thing. The crust was pretty salty. When eating a cross section, the balance is very good, but that first moment when your tongue touches the crust..salty. And the center cuts were still not really hit with significant flavor. Perhaps using a Jaccard and a slightly reduced cook time would alleviate this problem

3) due to (2), an au jus or a sauce should be made. However, not in the traditional way. There is not enough dripping from the sous vide process, and the moisture loss from the searing process is too contaminated. The jus should be made before hand and paired at service.

4) Torch vs sear. Sear definitely gives it a more "complex" aroma. Something most people are familiar with, thus prefer. However, the torch process imparts no heat to the interior of the meat, so for tenderloins, torch might be the way to go.

That's it folks.

>>8683848
kys faggot don't ever post on my board again

>>8682035
Don't worry, he doesn't know how to cook.

>>8683270
You fucking retard. Dry the steak before searing.

OP, 4/10 thread. You should have implied that other people were MORE jealous of your IQ and tax return windfall and obvious compensation and inferiority complex. I mean... you implied all that a lot, but I would have liked to have seen you take it up a notch. C- for effort really.

Steak looks better than last time. It's good to see mentally incompetent losers can improve. Gives me hope for some of my younger (beta tier) siblings...

Specifically, the part that you actually did, the sear, could still use some work. The fool proof meme vide technique seems to still be fool proof. Thanks for not breaking thermodynamics... Using a reverse sear technique would really help you get a better crust though... I know you have to justify your meme vide setup because a couple thousand bucks is a lot of money to someone like you and so you need to justify the purchase, but there are better ways regardless of cost.

>>8684225
>because a couple thousand bucks is a lot of money to someone like you
ha ha...hahahahaha

you're a dumb fuck playing a dumb game, but here is your price.

You think I was joking about my half mil a year income?

Since you implied you're more well off than I am, show me what you got.

>>8684303
That's me, btw.

>>8684303

Look. I know your printer was expensive and you want to show that off too... but the rest of us have one as well and its not a big deal.

2/10 for getting me to reply.

Oh yeah, my wife also makes more than you do.

>>8684303
>being this insecure in the year of our lord two thousand and seventeen

>>8684303

Somebody hit a nerve.

>>8684313
lol, come back when you break 6 figures.

It's ok. I'll make sure to donate another 2 percent to United Ways this year. Maybe you can finally afford some focus factor to treat your early onset dementia.

If I may be so bold. There is an easier solution to your, really, existential problem. Simply place a 45 cal bullet into your brainpan.

By the way, your left hand doesn't count as your wife, and the unemployment check you pick up doesn't count as income.

>>8684225
>REKT

>>8684319
>>8684331
talk shit, get hit.

That's how I operate in my profession. The "hit" is obviously a metaphor. But there are consequences to rampant stupidity.

>>8684332

Look. I gave the thread a 4/10 and that's not changing.

Where was this effort earlier while the steak was boiling for 3 hours?

It's just too little to late now man. I mean I see this late effort and its STRONG. I mean.. it's hard to look more pathetic than posting a W-2... But I just needed to see this kind of energy earlier in the thread.

4/10 stands.

>>8684341
>It's just too little to late now man.
>to late
>to

Ask for a refund on your tuition. Your "education" is clearly not doing you any favors.

I've known a few Georgia Tech grads. Some of them are exceptional, most are fairly mediocre, but none have demonstrated such a rampant degree of stupidity as you have. You must have gotten in on an in state economic hardship ticket.

>>8684355

3/10

>>8684359
>ratings from a dumb poor fuck worth anything at all
lol plz. Go to bed, Cletus.

>>8684355
Youre a fucking goof "op')"

We all know you faked your "earnings" you cant possibly make that much suckimg jamals cock

Ps your compensating for your little pee pee

Faggot kill urself famallama

>>8681235
>FN

>>8684365
>i don't care
>that's why i'm still replying
>i made this whole thread because i don't need constant validation from other people to feel self worth

I'm guessing that either your dad didn't even know you were alive, or he was a bit toooo lovey - if you know what i mean.

Look.. with a couple decades of counseling, maybe you could become a decent human being that other people can relate to and have relationships with? Don't count it out as an option completely just yet.

Maybe if you buy a couple more guns, your gun buddies will continue to be impressed with you, on a totally emotionally unconnected level - like all the rest of your "friends."

>>8684368
why are you so butthurt about people not making poverty level wages like you?

I wouldn't tell you to kill yourself, because that's rather crass, but I would certain say that your mother has done a disservice to the country by not aborting you.

I'm off to bed. Let's pick up the bant tomorrow.

I don't mind these threads but is it possible to cook a steak like that a normal way and still have it taste good?

your way seems so time consuming and expensive, is it really THAT much better ?

Why do guns always trigger liberals so much?

>>8684303

I got my w2 as an efile, why are you still doing paper, wage slave?

Made it easy to crop out the sensitive information instead of using dank ass post it notes.

Looks like I got ya beat.

>>8684408

inb4 he claims it's fake because you didn't print it out

>>8684388
Haha go suck off your nigger bull bf you fucking goof

I see youre a bit ashamed so youre running away like the faggot you really are.

Your parents should have killed you as a baby you fucking waste of oxygen. Youre a failure and making this thread just proves it to everyone

Faggot

>>8684415
Double digit iq

Apologies for derailing all the shitposting, but I have a steak/temperature/doneness question and I didn't want to make a thread specifically for it.

I always go by touch when I'm cooking my steaks, no complaints. I don't even have a meat thermometer.
Today I was cooking at my parent's (1" prime NY strip in a pan shooting for medium rare). Everything went exactly as it normally does, let the meat come to room temp an hour before cooking, ended up cooking for 1.5-2 mins on each side, felt the meat, pulled it off when I felt it was done.
Now here's the weird part. My parents have a meat thermometer, so I figured what the hell, and stuck my steak with it while it was resting. The weird part was that the thermometer read like way below the point at which the numbers started (140F), guessing 100-110Fish. Steak tasted fine, in fact it was probably a little closer to a medium than a medium rare.

tl;dr Is it possible for meat to look, feel, and taste a certain doneness while not reaching the corresponding temperature?
I'm hoping the thermometer was just nerfed from being like 20+ years old and that I didn't give myself botulism.

>>8684448
Probably crap therm. Youd know if it was blue rare.

>all this poorfag rage
evrytiem

but i guess it's expected on a board where half the posters seem to be on welfare and the other half outright dumpster dive.

>>8684470
Doesnt help liberals go batshit over guns