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SCROTO TURBOSPERG posted:did the beef go into the garbage disposal? they ate it anyway, chuck is good. shank is the best tbh, it's a good meat to put in a stew. also the connective stuff is good for you.
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Oct 18, 2018 07:06
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ARBYS WE HAVE THE MEATS
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Oct 18, 2018 07:07
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red sampson posted:ARBYS WE HAVE THE MEATS im entirely convinced all arbys executives look like the primary antagonists of the videogame oddworld: abe's oddysee
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Oct 18, 2018 07:14
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Pick posted:sigh WHY NOT
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Oct 18, 2018 07:48
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We had steak all the time growing up Steak and corn I asked my dad a few weeks ago what his favorite steak was as a kid He was from a family of nine and he said "I never had steak when I was a kid. Fried chicken was what we looked forward to. That was a feast to us." They had one of those steel milk dispensers like you see in diners in their kitchen where you move that weight back a little and milk gushes out of the nipple thing that goes up into it in the bag.
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Oct 18, 2018 07:50
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Him and his brother used to go catch frogs so that his mom would make frog legs but she told them to stop getting frogs because she didn't like how the legs twitched in the pan when she was frying them
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Oct 18, 2018 07:52
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One time I was over at a friends house and they were having boiled hot dogs. I asked him why his family was always eating boiled hot dogs and he said NOT EVERYONE CAN BE RICH LIKE YOU. I wasn't rich, he was just dirt poor with a mom who refused to work and a dad who was a world class alky
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Oct 18, 2018 07:53
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 gettin lamby in my house today. the slow cooker is far too small for the big ol' shank I put in there, but maybe it'll reduce down a bit as it cooks. I just went through the fridge and chopped up all the veg we had. so there's a leek, some celery, two parsnips, a courgette, and some baby corn in there, along with salt and pepper and a beef stock cube. i think it's gonna taste good 
Bardeh fucked around with this message at 09:36 on Oct 18, 2018 |
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Oct 18, 2018 09:33
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 it's cooking! house smells real good
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Oct 18, 2018 14:17
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Pick posted:when i grew up my parents would leave ground beef on the counter and you'd sorta take a handful of it raw when they weren't lookin because if that beef made it to the cooktop you sure as gently caress werent gettin any
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Oct 18, 2018 16:04
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Just get whatever is on sale, OP. There's something deeply wrong with Pick's parents.
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Oct 18, 2018 17:32
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gently caress off moridin
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Oct 18, 2018 18:14
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Hell Yeah posted:gently caress off moridin you doing ok? You've been pretty surly in this meat thread my dude.
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Oct 18, 2018 18:17
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Bardeh posted:
Is that the worlds biggest lamb or baby corn I did lamb shanks a while ago and they were like half the size of that one I love to eat lambs A cool way to do lambs is to sear the shanks and then simmer them in pomegranate juice, just buy one of those jumbo Pom things at Costco and dump it in there. Persians do that. You put some spices on there too like what you'd expect for the region (cumin, cinnamon, clove, garlic). Add a little chopped dried fruit at the end and people will think you know some secret but in reality all you know is to associate with the enemy at every opportunity Also a ton of sumac on some lamb grilled is a delight, you can find it in the hippie store usually it's a red powder, tastes like a savory lemon, it's a huge spice in the middle east and often the missing flavor part from the lebbo place that you can't replicate at home for some reason raton fucked around with this message at 18:33 on Oct 18, 2018 |
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Oct 18, 2018 18:27
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HugeGrossBurrito posted:you doing ok? You've been pretty surly in this meat thread my dude. It's normal to tell Moridin to gently caress off it's a part of HEll YEah and mines traditional culture
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Oct 18, 2018 18:27
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HugeGrossBurrito posted:you doing ok? You've been pretty surly in this meat thread my dude. i'm sorry i'm not understanding how telling moridin to gently caress off appears surly to you. if you read gbs you would know it's totally normal.
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Oct 18, 2018 18:33
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sumac is an S-rank spice
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Oct 18, 2018 18:37
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Hell Yeah posted:i'm sorry i'm not understanding how telling moridin to gently caress off appears surly to you. if you read gbs you would know it's totally normal. It’s ok man just let it out, maybe one day you can start to heal. Anyway because of this thread the wife and I are going to a great El Salvadorian restaurant and I’m getting some drat tongue tacos tonight I can’t wait.
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Oct 18, 2018 18:50
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raton posted:Is that the worlds biggest lamb or baby corn they are baby corn, but it was quite a big shank here it is now, about ten hours later. the meat all fell off the bone so I took it out so I could get the lid of the dang pot on.  the lighting is horrible and it doesn't look very appetizing, but you'll just have to take my word for it that it is delicious as heck
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Oct 18, 2018 18:58
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Bardeh posted:they are baby corn, but it was quite a big shank It's okay I'm not a rude piece of poo poo as is traditional about posting about the things you made on this forum
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Oct 18, 2018 19:03
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that looks rough but i hope that you enjoy it.
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Oct 18, 2018 19:17
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also moridin920 alt account spotted.
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Oct 18, 2018 19:17
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chuck is good. i put chuck and sirloin in my chili
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Oct 18, 2018 20:03
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Extemely anime voice: it has already begun
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Oct 18, 2018 20:12
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I'll give the beef about 2 hrs with the leek, garlic, red wine, tomat, star anise, bay if I hadn't forgotten to get some bay Later i will do some skimming, add carrot and mushroom, shortly after that yucca Finish with the bacon whose grease I rendered for the browning, frozen peas and frozen corn, and more garlic as fresh garlic is very different from cooked
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Oct 18, 2018 20:15
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raton posted:Extemely anime voice: it has already begun Stew or soup? If stew, why you no dredge beef cube
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Oct 18, 2018 20:16
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Oct 18, 2018 20:17
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Big Beef City posted:Stew or soup? I'm doing beef in two batches in a stainless steel pan, adding flour early is asking to burn the fond Instead of that before (some people do it at the same time, probably doesn't matter) you add the onions you drain off some of the fat and dust flour directly into what you kept back to make a kind of roux More reliable, better control Also not all browning is the same. Maillard on beef is different than maillard on flour. I want to get the beef browned as much as possible, you can always cheat it up prn with flour later on (or just thicken with a starch slurry) you only get one shot at the beef raton fucked around with this message at 20:31 on Oct 18, 2018 |
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Oct 18, 2018 20:19
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I also love broth and the yucca will thicken a lot so for this approach you don't want to go full stew from the start unless you're 100% sure of your amounts which I never am, which is part of why I hate most baking
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Oct 18, 2018 20:21
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nice
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Oct 18, 2018 20:28
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Makes sense with the roux. I've done it that way myself, actually. I was worried NO flour was going to be used
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Oct 18, 2018 20:31
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Big Beef City posted:Makes sense with the roux. I'll see how I feel later wrt thickness
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Oct 18, 2018 20:32
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you could always make roux at the beginning using slightly more flour than you think you will need, take it out, then add the roux back at the end of cooking until it's thick enough for you.
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Oct 18, 2018 20:34
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I'm a thick stew man myself. Guy earlier who said 'like thin gravy'? Oh no. Spoon should almost be able to stand up
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Oct 18, 2018 20:35
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Wow we have some betty crocker motherfuckers on SA these days
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Oct 18, 2018 20:35
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Pimpy Longcockings posted:Wow we have some betty crocker motherfuckers on SA these days Enjoy your ramen byitcchhh!
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Oct 18, 2018 20:37
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Hell Yeah posted:you could always make roux at the beginning using slightly more flour than you think you will need, take it out, then add the roux back at the end of cooking until it's thick enough for you. That's true French people do those loving roux balls things they add in as they like too My habit is to do some flour type stuff early (to respect the mighty wheat, King of all grains) and then adjust at the end with a slurry
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Oct 18, 2018 20:39
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Big Beef City posted:I'm a thick stew man myself. It's kind of old fashioned so sometimes I abandon the thick to leave whatever sauce there is more like it is when it first was
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Oct 18, 2018 20:40
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serious eats ALWAYS suggests adding gelatin. i have gelatin but i've never been able to bring myself to do it
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Oct 18, 2018 20:44
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Hell Yeah posted:serious eats ALWAYS suggests adding gelatin. i have gelatin but i've never been able to bring myself to do it Same result different product except the gelatin is more expensive and more of a hassle imo
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Oct 18, 2018 20:46
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