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/ck/ - Food & Cooking

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19567525 No.19567525 [Reply] [Original]

Wat do /ck/?

>> No.19567529

>>19567525
Supervalu
The reason its such a good value is because they save money on having to write the 'e'

>> No.19567531
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19567531

Buy all of them

>> No.19567540

pft how much is 0.45x kg?
>about one pound
pft how much is 6.69 Euro?
>about $7.33
a pound of ribeye for $7.33? Meh, it's not bad or anything. Wait... "Rib Cowboy Steak" DOES mean ribeye, right?

>> No.19567586

>>19567525
That looks artificially red

>> No.19567593

>>19567525
Geez. Needs some meat with that fat

>> No.19567594
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19567594

>>19567525
grill pan time!

>> No.19567624
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19567624

>>19567531
Don't have the freezer for it

>>19567540
Well it's about the size of my pan and has a massive bone running through it so I'll let you figure out if it's a ribeye.

>>19567593
Needs some hair of them balls

>>19567594
All I've got is a pan. Usually when I'm doing ribeyes I count to 150 for each side on full heat and they come out fine but that probably won't do for this. Some websites said to sear it and put it in the oven which I never do.

>> No.19567635

>>19567624
Is that a non stick? Come on Jack

>> No.19567662

>>19567635
I'm ignorant and I don't buy my own pans

>> No.19567671

>>19567525
Sharpie in pooper

>> No.19567785

>>19567671
winrar
going in raw then

>> No.19567799

>>19567624
Reverse sear it. That's what I do and they always come out perfectly.

>> No.19567811

Hey crammin’ op

>> No.19567818

>>19567525
By cheaper cuts.

>> No.19567834 [DELETED] 

>>19567799
You've got the digits but I already just went for it in the pan. This is what happens when I'm left to my own devices.

>> No.19567849
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19567849

>>19567799
You had the digits but had already went in raw and just fried the fuckin thing.

>> No.19567854
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19567854

This is what happens when I'm left to my own devices. Maybe better put it in the oven for a few like the website said.

>> No.19567862

>>19567525
The fat rendering on that steak is awful.

>> No.19567988

>>19567862
I don't know what that means so it didn't bother me but yeah I blew it regardless, came out medium well since I was going off of the thickest part of the steak. How the fuck are you meant to get an even rare on a steak the varies in thickness by about an inch anyway?