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Seems like it would be more humane to kill it first.
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Feb 15, 2023 16:49
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You are receiving this broadcast as a dream...We are transmitting from the year one nine... nine nine ...You are receiving this broadcast in order t
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LeeMajors posted:That is weird. This, but blackened salmon
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Feb 15, 2023 16:53
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Anyone decent and able to help with some computer image editing stuff? A friend sent me a picture of a document with a ton of text on it, and I can't read it. I can make out some words, but not all. Can anyone help clean it up>? I would ask them to resend but its not possible at the moment.
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Feb 15, 2023 17:08
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Yesterday I got a couple of big rear end local crabs for $5/lbs and made crab cakes for my girlfriend. God they were tasty
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Feb 15, 2023 17:22
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The Glumslinger posted:Yesterday I got a couple of big rear end local crabs for $5/lbs and made crab cakes for my girlfriend. God they were tasty Going to need a break down of that crab cake recipe.
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Feb 15, 2023 17:25
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swickles posted:Anyone decent and able to help with some computer image editing stuff? A friend sent me a picture of a document with a ton of text on it, and I can't read it. I can make out some words, but not all. Can anyone help clean it up>? I would ask them to resend but its not possible at the moment. Nice try Google Captcha. We’re on to you. Serious reply, you can try sending it to your phone to see if the AI can copy the text (iPhone does this at least). You can PM me but I can’t guarantee any miracles.
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Feb 15, 2023 17:32
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Silly Burrito posted:Nice try Google Captcha. We’re on to you. Thanks, I don't have an iphone, but my friend does so I will have him try it!
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Feb 15, 2023 17:33
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swickles posted:Thanks, I don't have an iphone, but my friend does so I will have him try it! Google Lens on Android
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Feb 15, 2023 17:35
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The Puppy Bowl posted:Going to need a break down of that crab cake recipe. 1 egg 1/4 cup mayo 1 teaspoons mustard 1 scallion, finely chopped 1-2 teaspoons parsley, finely chopped 1 tablespoon chives, finely chopped 1 clove of garlic, finely chopped 1 teaspoon Old Bay Salt and pepper 2/3 cup bread crumbs + more for coating 1 lbs crab meat Mix everything before the breadcrumbs together in a large bowl until evenly mixed. Add breadcrumbs and mix together. Gently add crab meat and mix together. Refrigerate for 30-60 minutes, to let it come together Pour breadcrumbs on a plate, scoop out crab cake mix and shape into patties, then coat top and bottom in breadcrumbs. Fry over medium heat until they're browned enough. Serve with lemon wedges
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Feb 15, 2023 17:38
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swickles posted:Anyone decent and able to help with some computer image editing stuff? A friend sent me a picture of a document with a ton of text on it, and I can't read it. I can make out some words, but not all. Can anyone help clean it up>? I would ask them to resend but its not possible at the moment. You can convert to PDF and run it through an online OCR tool, but chances are that if the photo is blurry/pixelated there’s not much you can do.
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Feb 15, 2023 17:49
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You hate to see it. https://twitter.com/joncoopertweets/status/1625639685593743361
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Feb 15, 2023 18:03
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Best steak I ever had was a prime rib, dry aged for 45 days, pan cooked with butter, medium rare. At a steakhouse unfortunately, I don't have the patience or the fridge space to dry age my own steaks, but done properly it really does make a difference. I like a steak that is just under an inch thick, which is enough that I can get a decent crust but not so thick that it's still cold in the middle after I sear both sides and bake it for three or four minutes. The really thick steaks I just haven't figured out, I guess sous vide is the way. I love me a big steak but if I'm honest by the time I've cleared 8 oz or so it's not hot any more and I'm more just coasting on greed. I hate a lukewarm steak. Always heat up the plates before you plate & serve! I used to hate it when my stepdad would rest the meat but then I figured out it was because the resting + a cold plate meant I was mostly eating a lukewarm to cool steak and that sucked. So nowadays after I pull the steak pan from the oven and turn off the heat I put the plates in the oven, take the steak out of the pan and put it on a tray at the back of the stove where the oven exhaust keeps them warm but lets them do their resting thing for 5 minutes or so, and then I'm serving hot, rested steak on a hot plate and that is The Way.
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Feb 15, 2023 18:32
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https://twitter.com/TooGooden17/status/1625600926613487618?t=FK4lHUolea1Q63IvB0Qr_g&s=19
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Feb 15, 2023 18:44
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Feb 15, 2023 18:47
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In case anyone is wondering, yes that is a joke.
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Feb 15, 2023 18:47
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Impossibly Perfect Sphere posted:In case anyone is wondering, yes that is a joke. Of course, it’s larger than a normal hat. It’s funny.
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Feb 15, 2023 18:48
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Reverse searing steaks is the way to go.
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Feb 15, 2023 19:49
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I proudly wear that hat every Halloween.
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Feb 15, 2023 20:20
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Impossibly Perfect Sphere posted:In case anyone is wondering, yes that is a joke. It shouldn’t be. Make the bases bigger so poo poo actually happens in baseball games other than outs and dingers.
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Feb 15, 2023 20:25
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Ornery and Hornery posted:It shouldn’t be. Make the bases bigger so poo poo actually happens in baseball games other than outs and dingers. Use those big bases and make them springy like a mini-tramp
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Feb 15, 2023 20:45
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Silly Burrito posted:I proudly wear that hat every Halloween. More like Nerd Ferguson
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Feb 15, 2023 20:53
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Ornery and Hornery posted:It shouldn’t be. Make the bases bigger so poo poo actually happens in baseball games other than outs and dingers. 
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Feb 15, 2023 20:56
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https://twitter.com/ChadBlue83/status/1625941508552593414 Maybe the GOAT of beautiful women.
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Feb 15, 2023 20:59
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Silly Burrito posted:I proudly wear that hat every Halloween. I’ve seen a guy at several Florida Panther’s games with a custom #69 jersey with the name “T. FERGUSON” on the back and every time I want to just salute it.
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Feb 15, 2023 21:06
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dirty shrimp money posted:https://twitter.com/ChadBlue83/status/1625941508552593414 those aren't buoys!
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Feb 15, 2023 21:11
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dirty shrimp money posted:https://twitter.com/ChadBlue83/status/1625941508552593414 watched kansas city bomber some time back was a nice look at roller derby
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Feb 15, 2023 21:17
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Leperflesh posted:STEAK There’s a fellow I know whom I greatly dislike but everyone else seems to not mind him enough to keep him coming around, and one of his unforgivable transgressions in my eyes was when we all had a cookout. We all went to a nice local butcher shop together, and he bought a four pack of 30-day dry aged ribeyes at like $18/lb and then proceeded to coat them in some disgusting mixture of like olive oil, fish sauce, softened butter and a bunch of other random poo poo and let them marinate for a few hours. Yes, let people do what they want for their food I know, but gently caress, go buy an $8 grocery store steak if you’re going to do that. Kept trying to get me to try a bite because he thought I’d be impressed and I almost threw up.
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Feb 15, 2023 21:37
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Olive oil has a higher smoke point than butter but still too low for searing. You can do a butter baste thing in a pan, that's totally a steak option, but I don't think I'd bother with the olive oil at that point. Fish sauce is a salty umami flavor and while that's fine to do to meat I also would not prefer it for a dry aged ribeye. I don't feel like you need to enhance the meatiness of 100% meat with anything, but if I had to I'd probably use MSG before I put fish sauce onto a ribeye, if only to not make it moist because I'm gonna be using an oil film as I pan sear or char it on a grill and I don't need any moisture interfering. I would have tried a bite, though.
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Feb 15, 2023 21:48
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T-Square posted:There’s a fellow I know whom I greatly dislike but everyone else seems to not mind him enough to keep him coming around, and one of his unforgivable transgressions in my eyes was when we all had a cookout. We all went to a nice local butcher shop together, and he bought a four pack of 30-day dry aged ribeyes at like $18/lb and then proceeded to coat them in some disgusting mixture of like olive oil, fish sauce, softened butter and a bunch of other random poo poo and let them marinate for a few hours. Yes, let people do what they want for their food I know, but gently caress, go buy an $8 grocery store steak if you’re going to do that. Kept trying to get me to try a bite because he thought I’d be impressed and I almost threw up. This is why I had to ask seiferguy about the Kobe ground beef for chili earlier 
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Feb 15, 2023 21:49
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Its Rinaldo posted:More like Nerd Ferguson And drat proud of it. 😁
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Feb 15, 2023 21:56
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a neat cape posted:https://twitter.com/TooGooden17/status/1625600926613487618?t=FK4lHUolea1Q63IvB0Qr_g&s=19  A poor imitation of the Big M8 meme, to be honest.
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Feb 15, 2023 23:00
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My lasting memory of Raquel Welch: https://www.youtube.com/watch?v=Dvi_qwnErIs Also https://www.youtube.com/watch?v=HYN2PCUMPtU
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Feb 15, 2023 23:58
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I like steak and will post my steak pic when I get back from Denver tomorrow!!?
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Feb 16, 2023 00:00
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Steak is good but if you are at even a baseline level of competence in the kitchen then a steakhouse steak is usually not worth it
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Feb 16, 2023 00:26
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Freaquency posted:Steak is good but if you are at even a baseline level of competence in the kitchen then a steakhouse steak is usually not worth it Yeah im a big believer in this too. If I go out to eat I don't want to order something I can do at home. Sure the chef probably has a slightly better cut from a slightly better cow cooked on a slightly better pan with some slightly better butter but would I rather have that steak and some fries I can get 90% of the way to at home or something I can't reproduce I get if you're at a steakhouse you don't have a lot of options and if you suck at cooking at you feel like a steak but I don't even look at steak in a restaurant.
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Feb 16, 2023 00:49
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T-Square posted:There’s a fellow I know whom I greatly dislike but everyone else seems to not mind him enough to keep him coming around, and one of his unforgivable transgressions in my eyes was when we all had a cookout. We all went to a nice local butcher shop together, and he bought a four pack of 30-day dry aged ribeyes at like $18/lb and then proceeded to coat them in some disgusting mixture of like olive oil, fish sauce, softened butter and a bunch of other random poo poo and let them marinate for a few hours. Yes, let people do what they want for their food I know, but gently caress, go buy an $8 grocery store steak if you’re going to do that. Kept trying to get me to try a bite because he thought I’d be impressed and I almost threw up. My in laws go buy ribeyes and then marinate them in a bottle of Great Value Italian salad dressing and Montreal steak seasoning. I cannot even handle that.
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Feb 16, 2023 00:52
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Braksgirl posted:My in laws go buy ribeyes and then marinate them in a bottle of Great Value Italian salad dressing and Montreal steak seasoning. I cannot even handle that. WTF. What's wrong with some salt and pepper? Marinating a ribeye is a poor decision IMO.
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Feb 16, 2023 00:57
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Montreal steak seasoning is good on certain cuts when grilled, but the italian dressing. Jesus christ. Yuck. Costco has been selling this two pack of "The Blend" (salt, pepper, garlic) and this buttery steakhouse rub. The rub is fantastic on ribeyes and the occasional waygu.
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Feb 16, 2023 00:59
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I splurged on a curry spice pack last year and re-ordered it when it came back in stock and the tandoori and lemon curry are good for seasoning meat. I don't make steak or a lot of beef in general so no idea how it would go there but they're both good on chicken, pork and fish.
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Feb 16, 2023 01:11
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Funny enough YouTube suggested this earlier today: https://www.youtube.com/watch?v=Bb3Ndqf3qHk
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Feb 16, 2023 01:22
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