By reilo Go To PostWait, what? Why are some Korean girls bringing you tea and desert? Why aren't you downstairs with them, eating cake?Plumlee is playing lol.
By Forever Go To PostPlumlee is playing lol.You idiot lol
By Forever Go To PostPlumlee is playing lol.
Nah you can get them to call you 선배 and 오빠 and as you enjoy cake and tea pop out a classy line like 나, 너생각하다가 좃물나왔어요.
Korea foreign student like to teach me some shit.
By shun Go To PostNah you can get them to call you 선배 and 오빠 and as you enjoy cake and tea pop out a classy line like 나, 너생각하다가 좃물나왔어요.Breh you know more than me. Alphabet only has 24 letters and I never bothered to learn.
Korea foreign student like to teach me some shit.
Didn't like the way it sounds.
I can't even read this shit. I just copy and paste the messages they send me.
Koreans are hella loud and passionate people tho. It shows in their food and their entertainment industry.
Koreans are hella loud and passionate people tho. It shows in their food and their entertainment industry.
dropping a kilo a week atm. Pretty much stopped all cardio because of a reoccurring Achilles Bursitis issue, so it's been weights and kettle bells.
Living off Bulgur with grilled chicken, garlic, onions and a touch of oregano. Can't get sick of it, tastes so fucking good.
Living off Bulgur with grilled chicken, garlic, onions and a touch of oregano. Can't get sick of it, tastes so fucking good.
That's pretty badass.
Speaking of which, what knives do you all have?
Miyabi 6000 MCT Shotoh:
Miyabi 6000 MCT Gyutoh:
And a couple of GLOBAL knives as well.
Speaking of which, what knives do you all have?
Miyabi 6000 MCT Shotoh:
Miyabi 6000 MCT Gyutoh:
And a couple of GLOBAL knives as well.
By KingGondo Go To PostThat's pretty badass.
Speaking of which, what knives do you all have?.
Oh man. Apart from the Tojiro DP Gyuto i posted a few pages back i got:
Itto-Ryu White Hammered #2 240mm Gyuto
CCK Small Cleaver
Tojiro DP Bread knife:
Wusthof classic paring (thinking about replacing)
I really need to get a nice bread knife and a cleaver. The rest of my knives are mediocre as fuk and came with in a set with the butcher block.
By KingGondo Go To PostI really need to get a nice bread knife and a cleaver. The rest of my knives are mediocre as fuk and came with in a set with the butcher block.fuck a set. all you really need is a chef's knife, a bread knife, a paring knife. The rest is all specialized from there (says the asshole with like 12 knives)
That CCK cleaver isnt really like a western cleaver. It's more like the chinese equivalent of a chef's knife. I actually might love it more than most of my other knives beside the itto-ryu. Shit is amazing for all general prep work and especially slicing and dicing. It's high carbon non stainless too so it can hold a wicked edge. see Martin Yan the gawd showing off . That brand of cleavers used to be 30$ but the popularity has gone thru the roof. They're like 70-100 now :(
For meat butchering/animal prep/breaking shit in the kitchen i just have a shit stainless steel western cleaver i got from the local supermarket. I don't even put an edge on it because i'm using it to whack shit apart. I strongly recommend that Tojiro DP bread knife. In fact the whole tojiro DP line is sensational. It uses the same VG10 steel some of the better Shuns use at a fraction of the price.
No point buying stuff in harder steel than that, or really drop more than 100$ on a knife PERIOD unless you're willing to learn how to sharpen and really be about that life.
By KingGondo Go To PostHit it with a bit of lemon too.
good call. Tried it with ground lean beef and some Rocket chilli instead of Chicken and it was Tony the fucking Tiger.
By Esch Go To Postfuck a set. all you really need is a chef's knife, a bread knife, a paring knife. The rest is all specialized from there (says the asshole with like 12 knives)I will say, I really love my Miyabi shotoh. It's sharp as fuck and super precise.
That CCK cleaver isnt really like a western cleaver. It's more like the chinese equivalent of a chef's knife. I actually might love it more than most of my other knives beside the itto-ryu. Shit is amazing for all general prep work and especially slicing and dicing. It's high carbon non stainless too so it can hold a wicked edge. see Martin Yan the gawd showing off . That brand of cleavers used to be 30$ but the popularity has gone thru the roof. They're like 70-100 now :(
For meat butchering/animal prep/breaking shit in the kitchen i just have a shit stainless steel western cleaver i got from the local supermarket. I don't even put an edge on it because i'm using it to whack shit apart. I strongly recommend that Tojiro DP bread knife. In fact the whole tojiro DP line is sensational. It uses the same VG10 steel some of the better Shuns use at a fraction of the price.
No point buying stuff in harder steel than that, or really drop more than 100$ on a knife PERIOD unless you're willing to learn how to sharpen and really be about that life.
Gonna definitely get that bread knife and cleaver at some point. I have a sharpener as well so I'm already somewhat about that life. :)
Also, big ups on the Martin Yan love. He's awesome.
By KingGondo Go To PostI will say, I really love my Miyabi shotoh. It's sharp as fuck and super precise. .
Miyabi knives are definitely one of the best bigger market brands. I actually got my brother one of their gyutos a couple years back. That and MAC are some of the best price/performance stuff you can get at Williams-Sonoma type stores. They're perfect for western customers too because they're still stainless and soft enough to use honing rods with but also hold a good edge, and the finish is beautiful so they make very nice gifts.
if you wanna flick through some knife porn:
http://www.chefknivestogo.com/
http://www.japanesechefsknife.com/
whew
By Forever Go To PostIs guacamole any good on burgers? Never tried it.
I think avocado slices are better.
Guacamole has too much that it takes away from the meat.
I like pickled vegetables for my burger and I usually eat burger without the bread. Just lettuce/vegetables and everything else.
My carbs is usually potato. Rice burger instead of bread pretty good too tho.
By Forever Go To PostIs guacamole any good on burgers? Never tried it.Sure. I mean, depends what you're doing, but it can work.
Mark 2:
A home run. Added olive oil and the egg to the patty. Used panko instead of oats. Cooked with butter on a cast iron skillet rather than the Foreman grill. The result was a rich, moist, cohesive patty. Guacamole added to the toppings.
Bursting with flavor. Hands were all messy by the end which is the mark of a good burger.
A home run. Added olive oil and the egg to the patty. Used panko instead of oats. Cooked with butter on a cast iron skillet rather than the Foreman grill. The result was a rich, moist, cohesive patty. Guacamole added to the toppings.
Bursting with flavor. Hands were all messy by the end which is the mark of a good burger.
By shun Go To PostI think avocado slices are better.You have a strong point, and I think that ripe avocado spread has a firmer texture which helps it remain consistent as you bite through. However, while some of the flavor of the guacamole was lost, I think the other flavors were strong enough to win the battle. Someone gave me the guac so I figured I might as well use it.
Guacamole has too much that it takes away from the meat.
By shun Go To PostI usually eat burger without the bread.That is so Japanese of you lol.
My carbs is usually potato. Rice burger instead of bread pretty good too tho.
any good burrito tutorials? my publix only has the once brand of frozen burritos and just two flavors.
I don't want to have to cook the meat so i'll check for some microwaveable beef or something but I'll definitely buy the tortito bread
I don't want to have to cook the meat so i'll check for some microwaveable beef or something but I'll definitely buy the tortito bread
Nah forever
I just like eating burgers without bread because the bread is just too much unnecessary carb. And if I eat burger you usually have potato with it and I don't want the carb overload. Especially since I have a bad potato addiction with chips and shit.
I mean I can probably eat In N Out for a month and not really gain weight, but I ain't about to ride this metabolism out and get fat before I realize it in like 6 years.
I don't know In N Out does burger with no bread protein style and it's pretty great. Rice Burgers is pretty good tho. If you replace the bread with rice that you shape and grill it it is pretty good.
Mos Burger does that.
I just like eating burgers without bread because the bread is just too much unnecessary carb. And if I eat burger you usually have potato with it and I don't want the carb overload. Especially since I have a bad potato addiction with chips and shit.
I mean I can probably eat In N Out for a month and not really gain weight, but I ain't about to ride this metabolism out and get fat before I realize it in like 6 years.
I don't know In N Out does burger with no bread protein style and it's pretty great. Rice Burgers is pretty good tho. If you replace the bread with rice that you shape and grill it it is pretty good.
Mos Burger does that.
I was cooking Fillet Mignon tonight on high heat and set off the fire alarm. What do I do.
Fuck I think I hear fire trucks.
Fuck I think I hear fire trucks.
By Forever Go To PostI was cooking Fillet Mignon tonight on high heat and set off the fire alarm. What do I do.Don't have a fan?
Fuck I think I hear fire trucks.
By 33MillionDollarMen Go To PostDon't have a fan?First thing I did was run the fan and open the windows but shit already went off.
Fire trucks were for a different building no harm done.
I used to have a sensitive ass fire alarm, literally had to have a towel ready just for taking shit out of the oven.
This is what I risked the wrath of the FDNY for.
Bacon wrapped Fillet Mignon seasoned with rosemary, black pepper and salt. Cooked in a cast iron skillet with coconut oil and butter.
Red wine sauce created by deglazing the skillet with Pinot Noir, then throwing in garlic, onions, and mushrooms.
Bacon wrapped Fillet Mignon seasoned with rosemary, black pepper and salt. Cooked in a cast iron skillet with coconut oil and butter.
Red wine sauce created by deglazing the skillet with Pinot Noir, then throwing in garlic, onions, and mushrooms.
some university students here at their mansion cover their smoke detector with plastic so they can hotbox the entire room...
By shun Go To Postsome university students here at their mansion cover their smoke detector with plastic so they can hotbox the entire room…Just take the batteries out, that's what I used to do.
These days I just use a vaporizer.
When you prep a steak, do any of you leave it out to get to room temperature before cooking it or nah?
By reilo Go To PostWhen you prep a steak, do any of you leave it out to get to room temperature before cooking it or nah?Technically yes because I leave it seasoned for a while.
Yeah, I leave my steaks out for a solid half hour before they go on the grill.
Makes it a lot easier to sear on the outside and get to the desired internal temperature.
Makes it a lot easier to sear on the outside and get to the desired internal temperature.
By KingGondo Go To PostYeah, I leave my steaks out for a solid half hour before they go on the grill.
Makes it a lot easier to sear on the outside and get to the desired internal temperature.
I've seen that leaving steak out for 2 hours doesn't really change the temperature much. I actually try to leave it out longer if I can, but it doesn't mater that much.
That said, you should be salting your steak earlier than 30 mins prior. At least 40 minutes. Never between 10 and 40 mins, btw. The water has to reabsorb.
I made 6 portions of Chicken Parmesan (sauce from scratch) this weekend. No pics, though. Was a huge success :)
Chicken livers are delicious and so cheap. Tried this recipe today and loved it.
These things are $2 a pound and packed with vitamins.
These things are $2 a pound and packed with vitamins.
Summer time is grill time.
I'm planning to bake Strawberry Banana Cornbread for Mother's Day. I've never baked anything before in my life. Wish me luck.
Made oven pan fries and hot dogs for baseball tonight.
Seasoned potato wedges tossed in olive oil and garlic salt into 400° oven for twenty-five minutes.
Out of the oven and finished in a pan with butter and fresh thyme.
I like my hot dogs pretty simple. So I'll halve them and pan sear with sauteed onion. I place the onions in the center of the dogs on toasted white bread with dijon mustard, raw onions and topped with yellow mustard and spring onion.
Not the healthiest meal in the world but cheap and very filling.
Seasoned potato wedges tossed in olive oil and garlic salt into 400° oven for twenty-five minutes.
Out of the oven and finished in a pan with butter and fresh thyme.
I like my hot dogs pretty simple. So I'll halve them and pan sear with sauteed onion. I place the onions in the center of the dogs on toasted white bread with dijon mustard, raw onions and topped with yellow mustard and spring onion.
Not the healthiest meal in the world but cheap and very filling.
I bought myself a fillet steak today.
Can anyone suggest to me a nice little mushroom sauce I can make?
Can anyone suggest to me a nice little mushroom sauce I can make?
By Shanks D Zoro Go To PostI bought myself a fillet steak today.http://www.bonappetit.com/recipe/hanger-steak-with-mushrooms-and-red-wine-sauce
Can anyone suggest to me a nice little mushroom sauce I can make?
Can't go wrong with steak au poivre Shanks.
Here's Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html
Just toss the mushrooms into the same pan after the steak but before you deglaze with the butter and booze.
Don't sub the cognac for whiskey or bourbon or heavy cream for half and half!
Here's Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html
Just toss the mushrooms into the same pan after the steak but before you deglaze with the butter and booze.
Don't sub the cognac for whiskey or bourbon or heavy cream for half and half!
Thanks lads
oops just finished my bottle of red wine lol
Cognac requires me going to a special alcohol shop.
But it is about the time I head there to get new whisky.
I will try each sauce over the weekend.
By Esch Go To Posthttp://www.bonappetit.com/recipe/hanger-steak-with-mushrooms-and-red-wine-sauce
oops just finished my bottle of red wine lol
By GQman2121 Go To PostCan't go wrong with steak au poivre Shanks.
Here's Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html
Just toss the mushrooms into the same pan after the steak but before you deglaze with the butter and booze.
Don't sub the cognac for whiskey or bourbon or heavy cream for half and half!
Cognac requires me going to a special alcohol shop.
But it is about the time I head there to get new whisky.
I will try each sauce over the weekend.
So I ate some barely cooked meat since I really like my beef rare.
Food poisoning. Last 24 hours have been all Gatorade and misery. Never again.
Food poisoning. Last 24 hours have been all Gatorade and misery. Never again.
I tried deep frying tofu. It tasted sorta okay smothered in ketchup. If the only way to make this shit taste good is to make it as unhealthy as possible then I'm not gonna bother ever again.
I mean, it's basically congealed vomit.
I mean, it's basically congealed vomit.
By Forever Go To PostSo I ate some barely cooked meat since I really like my beef rare.
Food poisoning. Last 24 hours have been all Gatorade and misery. Never again.
Sorry to hear that.
I love rare, but I never cook it for myself that way.
By Shanks D Zoro Go To PostSorry to hear that.Thanks. I got cocky since I eat rare meat all the time. This time there were parts that weren't even exposed to heat; will not happen again. Not worth the risk no matter how good bloody meat tastes.
I love rare, but I never cook it for myself that way.
By Jay Whatever Go To PostI tried deep frying tofu. It tasted sorta okay smothered in ketchup. If the only way to make this shit taste good is to make it as unhealthy as possible then I'm not gonna bother ever again.Japanese Tofu Steak
I mean, it's basically congealed vomit.
Simple, delicious, and can be prepared in hundreds of ways. I think Shun posted a picture of some he made earlier.