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/ck/ - Food & Cooking


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15053275 No.15053275 [Reply] [Original]

Post your meats, boys. Doesn’t have to be home cooked, but preferably something you ate yourself. This was a New York strip I made at home. That’s blue cheese of course

>> No.15053285

>>15053275
A cow and a thread died for this

>> No.15053302

>>15053285
Sorry you can’t post your mcchickens here faggot

>> No.15053343

I'm vegan

>> No.15053354

>>15053275
everything about your dish looks awful.

>> No.15053356
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15053356

>>15053302

>> No.15053609

>>15053354
Post something better retard. Everybody on this board just wants to shit on home cooked food while they go argue about the best fast food hamburger. You’re a bunch of fucking losers that couldn’t cook anything more complex than a bag of 17 cent ramen noodles

>> No.15054355
File: 2.78 MB, 2912x2184, 20201028_165516_HDR.jpg [View same] [iqdb] [saucenao] [google] [report]
15054355

>>15053275
needs a better sear 2bh. hears some skirt steak i overcooked and used for tacos.

>> No.15054547

>>15053275
might post my braised beef later

>> No.15054605

>>15053275
How do you get dickcheese on steaks?

>> No.15054686

>>15053275
Pretty good sear, and it looks like the right level of pink. Bleu cheese is the only cheese for steak, of course. Your plate is dogshit desu senpai

>> No.15054697
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15054697

Dont worry I put it back in to cook the mushrooms

>> No.15054700
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15054700

>> No.15054723
File: 2.98 MB, 4160x3120, 20201102_180415.jpg [View same] [iqdb] [saucenao] [google] [report]
15054723

Some marinated tri-tip I cooked for 3 or so hours on indirect heat

>> No.15054787
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15054787

Some duck i prepared 2 ways, one with a hard sear into the oven, the other basted

>> No.15054796

>>15054700
This meat was cut very incorrectly

>> No.15054828

>>15054697
that looks fuckin daaaank.

>> No.15054963
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15054963

>> No.15054974

>>15054828
It was really good. In the pot is some cheesy grits

>> No.15055132
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15055132

>>15054700
Did you cut flank/skirt steak along the grain? Wow. How much chewing did you do? I actually purchased my first ever skirt steak today and the only thing I know about it for sure is to cut against the grain on an angle.
Now the tenderloin is like easy mode, I'll be making those tomorrow after a long dry brine.

>> No.15055381

>>15054723
Wtf is that

>> No.15055403

>>15053275
Ah, yes. Steamed beef topped with fetid tonsil stones. A delicacy!

>> No.15055413
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15055413

>NNOOOOOOO U HAVE TO CUT AGINTS THE GRANE

>> No.15055416

>>15054700
Looks pretty chewy, guy.

>> No.15055496

>>15055413
You can do whatever the hell you want.

>> No.15055958
File: 2.55 MB, 4032x3024, 20190303_162522.jpg [View same] [iqdb] [saucenao] [google] [report]
15055958

I think it turned out well.

>> No.15055994
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15055994

Yummy

>> No.15056677
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15056677

>> No.15056897

>>15053275
Hey faggot. Next time:
>leave steak out to get to room temp
>pat dry steak with paper towels
>actually try seasoning the steak, FRESH cracked peppercorn and salt
>heat pan of oil to just below smoking point and add steak and cook 5min per side (1" thick)
>transfer to rack and let rest so outside gets dry and crispy
>forget the cheese (next time use gorgonzola)

>> No.15056901

>>15054700
yikes. you want to cut 90 degrees against the muscle grain man, always.

>> No.15056910

>>15056901
Ok chud

>> No.15056940

>>15055381
I described what it was. Im a cook not a photographer

>> No.15056971
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15056971

>> No.15057877

>>15053275
I would but this is a blue board.

>> No.15057890
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15057890

I’m cooking this cow tongue today. Never made one before.

>> No.15057895

>>15057877
What does that have to do with anything? So don’t—nobody cares if you post or not.

>> No.15057908

>>15055413
Imagine thinking you're making fun of anyone other than yourself by saving and posting something like this

>> No.15058736

Thinking of buying some pork tenderloin today
How should I cook it up?

>> No.15059351
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15059351

>> No.15059441

>>15053275
The steak looks ok but why would you fuck it with blue cheese? Vile

>> No.15059467

>>15054723
You cooked it on indirect heat without removing the fat cap? The fuck. That’s so much fat it wouldn’t render if you cooked it for a week. You really gotta cut that fat down to like a quarter inch or so.

>> No.15059474

>>15055958
It’s fucking R A W

>> No.15059623

>>15059467
Wrong. You leave the fat cap on and cook it fat cap up so it bastes itself as it cooks. If I did what you suggested it would be a dry sad piece of meat.

>> No.15059653

>>15054700
that looks like it would have been pretty good if you would have cut it right

>> No.15059684
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15059684

Slurping the juices out of a pink piece of cun- meat is the best thing in the world.

>> No.15059740
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15059740

>>15053343

>> No.15059776

>>15053285
good, on both accounts.

>> No.15059779

>>15053356
dude...this is a blue board

>> No.15059787

>>15053343
>comes into thread about meat to tell everyone they're a vegan
Love when stereotypes are proven true

>> No.15059803
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15059803

I have 2 steaks that came out of the freezer. They were fresh mid-September.
What should I put on them for marinade, or should I just cook them as if they were fresh and hope for the best?

>> No.15060002

>>15057890
Post results anon

>> No.15060014

>>15053356
>not the superior Euro McChicken
Anon, I...

>> No.15060026

>>15053275
looks like dog shit

>> No.15060043
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15060043

>>15054787
this looks great

>>15055994
this looks great

>>15056971
this looks great

>> No.15060090

>>15054605
Not OP but sear the steak and immediately put crumbles on and bake it for a few minutes until cooked how you like
>>15054787
Dank as fuck. Great job

>>
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