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How come nobody has pointed out that the steak in the OP isn't skirt steak.
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Sep 11, 2016 19:14
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thats how it was packaged and it has a very noticeable grain on it
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Sep 11, 2016 19:15
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Falun Bong Refugee posted:How come nobody has pointed out that the steak in the OP isn't skirt steak. Did you not read the thread title? OP is skirt steak.
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Sep 11, 2016 19:16
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Falun Bong Refugee posted:How come nobody has pointed out that the steak in the OP isn't skirt steak. I was being kind but yeah it don't look like no skirt steak I ever seen
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Sep 11, 2016 19:33
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Mariana Horchata posted:i almost always order lengua over steak when its available, which is almost always because i only go to real taco/burrito joints and not chipotle. Why does everybody on this forum trip all over themselves to brag about insanely entry level food knowledge
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Sep 11, 2016 20:09
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What kind of ketchup compliments a well done skirt steak ?
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Sep 11, 2016 20:50
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Haverchuck posted:Why does everybody on this forum trip all over themselves to brag about insanely entry level food knowledge Might be a honeypot, "I go to authentic Mexican and not Chipotle" is way too much of a perfect storm of triteness
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Sep 11, 2016 20:55
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King of Bees posted:Take that skirt and cover with cilantro, garlic, salt and pepper and jalapeņos and roll it tight. Put in a Ziploc with some citrus juice, usually lime or a mix with orange. Give it an hour you don't want the citrus to cook it. Grill or broil and chop for the best street taco meat ever. Close thread It's taco time boys
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Sep 11, 2016 20:58
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Professor Shark posted:Sometimes I buy small roasts that are ~3" thick and cook them like steaks. They're bloody as hell and good. I've often contemplated doing that, you'd be able to get a hell of a Pittsburgh-style char in a rare steak if it was 3" thick. The taste is also good, you say?
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Sep 11, 2016 21:01
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Skirt steak could be a euphemism for transexual cock
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Sep 11, 2016 21:04
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Lengua, while delicious, is not entry-level food. Entry-level ethnic food is like, chicken tikka masala or pad thai. You shouldn't Pat yourself on the back for being The Worlds Most Adventurous Eater but it's disingenuous to act like it's a regular food for most 1st world countries. GORDON posted:I've often contemplated doing that, you'd be able to get a hell of a Pittsburgh-style char in a rare steak if it was 3" thick. I order 2" cuts of strip steak and the like to do a crazy char crust; once you get to the 2"+ thick cuts I add the pepper afterwards because the char becomes so thick it just burns the pepper off. You basically just want some salt and some high-temperature oil. Season it while it's resting. Tumble fucked around with this message at 21:13 on Sep 11, 2016 |
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Sep 11, 2016 21:06
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GORDON posted:I've often contemplated doing that, you'd be able to get a hell of a Pittsburgh-style char in a rare steak if it was 3" thick. It's pretty hit and miss: lots of roasts have large veins of fat running through them. Even if you're very picky and do what I do, practically climbing into the shelves in the meat section examining and discarding cuts, sometimes you'll have one with a large amount of fat in it, which makes for a very chewy and unpleasant "steak"
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Sep 11, 2016 21:10
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AugmentedVision posted:Might be a honeypot, "I go to authentic Mexican and not Chipotle" is way too much of a perfect storm of triteness i can't go to either because i live in england
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Sep 11, 2016 21:32
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Haverchuck posted:Why does everybody on this forum trip all over themselves to brag about insanely entry level food knowledge 
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Sep 11, 2016 21:34
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AugmentedVision posted:Might be a honeypot, "I go to authentic Mexican and not Chipotle" is way too much of a perfect storm of triteness chipotle eater spotted
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Sep 11, 2016 22:16
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the great deceiver posted:chipotle eater spotted chipotle is loving delicious
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Sep 11, 2016 22:18
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Haverchuck posted:Why does everybody on this forum trip all over themselves to brag about insanely entry level food knowledge Lmao at this dude thinking his food knowledge is interesting or useful to anybody
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Sep 11, 2016 22:53
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food is just prenatal poo poo
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Sep 11, 2016 22:56
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Tumble posted:Speaking of steaks, I cooked a t-bone on some hot wood coals this week at camp. I don't mean I put a grate over the fire either; I pushed aside some logs to expose some white-hot coals and put the steak directly on them for like 2.5 minutes a side. That fucker came out perfectly medium rare and crispy as gently caress on each side. We're talking steakhouse-quality cooked, with the awesome addition of fire pit smoke (make sure you're only burning cured firewood and not some pressure treated lumber poo poo though). that's how president eisenhower used to cook 'em
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Sep 11, 2016 23:17
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Jose posted:Its cheap because people think its a stewing meat but its actually great for cooking like a normal steak observe. bro im gonna try saying this as nicely as i can but your steak looks like loving poo poo. ive never seen a sadder excuse for a steak or even poster tbh in my whole entire life. take your garbage meal and yourself and jump off of a bridge
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Sep 11, 2016 23:29
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Jose posted:Its cheap because people think its a stewing meat but its actually great for cooking like a normal steak observe. 
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Sep 11, 2016 23:34
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Your Gay Uncle posted:What kind of ketchup compliments a well done skirt steak ? Well-mannered.
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Sep 12, 2016 00:03
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Assholes like Bobby Flay made a million videos about how cheap it is and now it's like ribeye price around here
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Sep 12, 2016 00:04
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Pochoclo posted:Where are you from? Because churrascos are okay if we're talking day-to-day, just cooking on an iron, but bife de chorizo is much better, and lomo a la pimienta is amazing and you can easily cook it at home. Is Lomo a la pimienta any different than steak au poivre?
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Sep 12, 2016 00:17
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niec steke https://www.youtube.com/watch?v=WvMVnFr33w4
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Sep 12, 2016 00:57
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o boy i cant wait to gently caress that steak 
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Sep 12, 2016 00:58
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want some skirt steak, op? here ya go:
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Sep 12, 2016 00:59
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Manticorny posted:want some skirt steak, op? here ya go: I heard these things grow on the beach for special people 
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Sep 12, 2016 01:01
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Manticorny posted:want some skirt steak, op? here ya go: 
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Sep 12, 2016 04:46
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a hole-y ghost posted:I'm not sure why people are comparing steaks to penises, there's very little resemblance tube steak
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Sep 12, 2016 04:49
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Blue Train posted:tube steak
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Sep 12, 2016 04:54
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Professor Shark posted:It's pretty hit and miss: lots of roasts have large veins of fat running through them. Even if you're very picky and do what I do, practically climbing into the shelves in the meat section examining and discarding cuts, sometimes you'll have one with a large amount of fat in it, which makes for a very chewy and unpleasant "steak" it's expensive but buy a cut of grass fed beef. the fat tastes completely different and melts in your mouth instead of being a chewy mess, it's amazing and imo worth the extra cash
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Sep 12, 2016 05:00
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a hole-y ghost posted:Wait a minute. Why are you slicing it along the grain Some people floss with wax coated wire, some people prefer to floss by chewing on muscle fiber.
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Sep 12, 2016 05:09
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a hole-y ghost posted:Wait a minute. Why are you slicing it along the grain To take a cross section photo. I sliced it across the grain to eat it
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Sep 12, 2016 08:50
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Manticorny posted:want some skirt steak, op? here ya go: All right, I'm too drunk to care: What is this woman's name?
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Sep 13, 2016 02:59
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KomodoWagon posted:All right, I'm too drunk to care: What is this woman's name? Dave
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Sep 13, 2016 03:04
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KomodoWagon posted:All right, I'm too drunk to care: What is this woman's name? bailey jay
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Sep 13, 2016 03:04
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KomodoWagon posted:All right, I'm too drunk to care: What is this woman's name? psyopsmonkey
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Sep 13, 2016 03:08
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 This is a skirt steak. Very thin but very lean. If you sear very quickly and serve it blue it melts on the tongue. Please learn to cut whatever that is you posted properly OP.
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Sep 13, 2016 03:19
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Had some at really nice local restaurant recently too, but I'm not hip enough to be photographing my dinners.
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Sep 13, 2016 03:32
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