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I'M SALIVATING AND IT WILL NEVER END |
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Jan 1, 2017 01:28
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| # ? May 2, 2024 02:18 |
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Uxzuigal posted:Happy Beef Year! I didn't know posting porn was ok on BYOB, but I'm glad it is!
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Jan 1, 2017 01:52
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your house is so confusing to me... you have a high-powered MBM flat top grill (at least $1000 USD??), yet random stuff on the walls that suggests its not a commercial kitchen, yet next to the grill is a huge induction cooktop with gigantic stock pots you see in kitchens, yet the space is so tiny, and you're cooking enough food for like 40 people, if your kitchen is that small how could you possibly fit that many people in the house/apartment?? i'm loving the beef sequence here but I feel like this is some kind of mystery going on here looks great though, you're truly a beefmaster |
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Jan 1, 2017 02:45
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joke_explainer posted:your house is so confusing to me... you have a high-powered MBM flat top grill (at least $1000 USD??), yet random stuff on the walls that suggests its not a commercial kitchen, yet next to the grill is a huge induction cooktop with gigantic stock pots you see in kitchens, yet the space is so tiny, and you're cooking enough food for like 40 people, if your kitchen is that small how could you possibly fit that many people in the house/apartment?? Not my house, but a hangout some friends of mine started, lots of meetings, fun going on.  We just got the MBM flat top grill (think it was 2000, 30% discount included), amazing thing - wouldn't be possible to do this without it. We can easyli seat around 50ppl in the main room, another 30+ in our game room. It is located in the heart of the UNESCO World Heritage site, used to be a kitchen for the workers in the Norwegian Hydro Park, 100 years ago.
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Jan 1, 2017 03:00
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<3 
<3 Vanisher
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I made beef bourginon in the crock pot and it was hella good Stay beefy my friends |
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Jan 1, 2017 03:13
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I want some more beefy pictures tbh! Secret to make the perfect beef for several people: Apply *SEA SALT* (aka Maldon Salt) and Pepper to your own liking, both sides. Let it rest for 30-60min in room temperature 1-3min in pan, sear the sides to get that taste. Use butter, not oil. 6-8min in oven @ 225c (if you use farenheit, go google :p) Let it REST for minimum 10min. Serve with broccoli and baernaise sauce! - - - - - Now bring me your drat beefs!! Feedback on recipe be cool too if you feed someone!
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Jan 1, 2017 14:05
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if someone garnishes a piece of cooked beef to look like a face I will give them an av cert I don't stand by a lot of things in this crazy mixed up life with gray areas and goods and bads and all these thoughts whirling through my head but a beef face I will stand by until I die. |
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Jan 3, 2017 18:03
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I am going to a meat store for the first time soon and I'd like some pointers for the obvious pros in this thread. I have slowly been evolving my meat tastes from pre-packaged to the grocery store's deli counter, almost always in the service of lunch meats since my wife is a pescetarian and only eats meat from the water. There's an honest to goodness meat store not far from where I live and I'm working up the guts to go in there, but I don't want to be outed as a Vienna sausage in the presence of gristle giants. Do meat stores usually have deli meats? What about cheeses? Sorry if that's a stupid question. I like buying the occasional steak and grilling it, but this is another area where I could benefit from pointers. What should I look for in my steak? What's a good cut? Any meat man jargon I should pepper my conversation with to better blend in? Normally I try and find a piece of steak meat that is large but also not expensive; how can I take my meat game to the next level? tia |
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Jan 3, 2017 20:19
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LawfulWaffle posted:I am going to a meat store for the first time soon and I'd like some pointers for the obvious pros in this thread. I have slowly been evolving my meat tastes from pre-packaged to the grocery store's deli counter, almost always in the service of lunch meats since my wife is a pescetarian and only eats meat from the water. There's an honest to goodness meat store not far from where I live and I'm working up the guts to go in there, but I don't want to be outed as a Vienna sausage in the presence of gristle giants. Do meat stores usually have deli meats? What about cheeses? Sorry if that's a stupid question. Ribeye is awesome for grill, anything. Sirloin or Tenderloin is great too but less fat = less taste, but more protein, meat. They probably have some deli meats, cheese I wouldn't count on. I suggest you buy a leather jacket, Sons of Anarchy style, wear black sunglasses, walk up like a boss with a beer in hand and tell the mofo behind the disk - I will take 10 pounds of the most badass ribeye steak you've got son, slam down the cash and walk away without taking change.
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Jan 4, 2017 20:08
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LawfulWaffle posted:I am going to a meat store for the first time soon and I'd like some pointers for the obvious pros in this thread. I have slowly been evolving my meat tastes from pre-packaged to the grocery store's deli counter, almost always in the service of lunch meats since my wife is a pescetarian and only eats meat from the water. There's an honest to goodness meat store not far from where I live and I'm working up the guts to go in there, but I don't want to be outed as a Vienna sausage in the presence of gristle giants. Do meat stores usually have deli meats? What about cheeses? Sorry if that's a stupid question. Well, it depends on how exactly fancy the meat shop you are going to, but the most important thing is if it's good at all, they aren't going to harangue you or look down on you for asking questions. A good butcher is excited about his product, and is all about telling you what you're getting from him. There's a place near my house that has a butcher shop in it that looks like this:   And the staff couldn't be more helpful, answering any question from curing processes to what sort of preparations are good with what. At a good butcher chop they'll be like this whether you are just starting to understand more about consuming the flesh of other animals or if you're an old pro who knows everything about every cut. If you want to get a steak, I'd suggest a porterhouse or ribeye. If they have dry aged porterhouse, have them cut and trim you a nice slab of that. Ribeyes are the most amazingly tender and marbled steak. Porterhouse is your strip loin + your tenderloin. Both are amazing. There's lots of other options than that though. You could get tri-tip and cook it quickly directly on hot coals. You could get beef brisket and slow-braise it in rioja to make an amazing, tender meat out tons of tough connective tissue. But yeah, just ask about everything you see. They cure their own bacon? Ask what they use to cure it. If they smoke it. As about their cows, see how they live, their diets and such. Obviously don't be a dick out of it and don't force them to not serve other customers in order to answer your questions fully, but they should be excited to volunteer this information and tell you everything about 'em. The best tasting beef for me has a high degree of intramuscular marbling, like this: 
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Jan 4, 2017 21:42
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knife to meat you 
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Jan 4, 2017 23:53
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So, I did some more beef stuff.. lovely lighting in this room again ofcourse... And I wasn't responsible for buying the meat... ended up with someone paying way too much for meat that was... barely OK. It sucks to have poor quality meat to work with as it reflects on my reputation. But they thought it was good so, saved I guess. I made food for a extreme perforance group called "TX Vikings"  They REALLY hate stone.. (and love Jesus!) 
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Jan 8, 2017 19:05
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You are the beefmaster but instead of a pet eagle, ferrets and tiger you have a sirloin perched on your shoulder, two ribeyes and a large rack of ribs.
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Jan 8, 2017 19:20
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Luvcow posted:You are the beefmaster but instead of a pet eagle, ferrets and tiger you have a sirloin perched on your shoulder, two ribeyes and a large rack of ribs. I need to do this.
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Jan 8, 2017 19:27
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If you forgot to bring your beef... I brought your beef.. Shopping today 20.5 lbs  PRIME CUT BITCHES! 
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Jan 16, 2017 18:28
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I've been on the internet for a long time, and I can safely say this is the most beef I've ever seen.
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Jan 16, 2017 18:38
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death sext posted:I've been on the internet for a long time, and I can safely say this is the most beef I've ever seen. Glad I could deliver :>
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Jan 16, 2017 18:45
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Uxzuigal posted:Not my house, but a hangout some friends of mine started, lots of meetings, fun going on. Yeah for a minute I thought you lived in a restaurant haha but that is really cool I know this isn't BYOH but has anyone tried a bit of the old Horse meat? |
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Jan 16, 2017 23:56
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HotSoapyBeard posted:Yeah for a minute I thought you lived in a restaurant haha but that is really cool I have. I don't think it was old horse meat but it could have been. I didn't ask. it was horse sashimi
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Jan 17, 2017 00:06
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death sext posted:I have. I don't think it was old horse meat but it could have been. I didn't ask. it was horse sashimi Horse sashimi is a classic! By which I mean I tried it once. I had a horse steak once in Italy which was pretty good. My dad didn't eat it and said it was because it was too rare but I didn't believe a word of it. |
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Jan 17, 2017 00:14
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HotSoapyBeard posted:Yeah for a minute I thought you lived in a restaurant haha but that is really cool I really enjoy horse meat :> Cured horse meat is awesome.
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Jan 17, 2017 00:16
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Jan 17, 2017 00:25
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wh...what are some "good" horse cuts if i may ask |
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Jan 17, 2017 00:38
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im over horses, just eat em
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Jan 17, 2017 00:43
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Someone linked me genuine porn today.. If I didn't have backed taxes up my rear end.. https://thesteakager.com/product/the-steakager/
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Jan 17, 2017 00:48
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Uxzuigal posted:Someone linked me genuine porn today.. If I didn't have backed taxes up my rear end.. "To blow your family or guests on the coming weekend just give a try to Dry Aging Beef" sounds like a p legit beef trick |
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Jan 17, 2017 00:53
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you can do that without a fancy box... just make a shelf in your fridge for it this doesn't even refrigerate on its own, you have to put it in your fridge... its a 250 dollar shelf to put some meat on, most fridges come with shelves... its pretty easy to dry age beef tho, follow this guide: http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html |
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Jan 17, 2017 00:59
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yeah but your fridge probably won't blow you are famil on its own |
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Jan 17, 2017 01:02
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joke_explainer posted:you can do that without a fancy box... just make a shelf in your fridge for it Yes, but does your fridge have a Himalayan Salt Satchel? 
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Jan 17, 2017 01:14
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never had a horse's meats... its illegal for sale for human consumption in the US for some reason. i've heard its pretty good though. the way they are separated out is similar to beef: where it is sold its apparently like half the price of beef. i've heard it described as like leaner beef. |
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Jan 17, 2017 01:22
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they cut our beef lasagnas with horse but then everyone found out
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Jan 17, 2017 02:13
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| # ? May 2, 2024 02:18 |
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treasure bear posted:they cut our beef lasagnas with horse but then everyone found out and it was amazing
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Jan 17, 2017 02:50
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