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/ck/ - Food & Cooking

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15550645 No.15550645[DELETED]  [Reply] [Original]

Rate steak dinner/10

if this was plated fancy and served with a side 50 bucks easy at a steak house

>> No.15550649
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15550649

>> No.15550659

Looks nice, probably medium from the texture on the side. Wish I had some right now too, but canned chili and fritos will do.

>> No.15550668

>>15550659
get a ebt card bro

>> No.15550676

How long until liver cirrhosis sets in

>> No.15550685

>>15550676
dunno Keith Richards is sitll goin strong

>> No.15550686

>>15550645
>Shit sear
>Uneven and burnt seasoning
>Someone jizzed on it

-2/10. I'd expect a better steak from fucking Ponderosa.

>> No.15550690

>>15550686
I sprayed I cant believe its not butter on it

>> No.15550705

>>15550668
How easy is it to get one? Times been tough lately could hobestly use it

>> No.15550710

Looks like you cooked your wife
>9/10

>> No.15550711

>>15550690
Adjusted.

-9/10

>> No.15550717

>>15550705
really easy assuming u fit the income requirements the app takes like 20 mins to do

>> No.15550728

>>15550705
You can look up for state's income eligibility, online.

>> No.15550735

>>15550649
Looks like it was cooked to medium? Can you post a cross section pic?

>> No.15550743

>>15550717
Unless you have some disability or you have children the overwhelming majority of people will get 3 months worth of food stamps and won't qualify for another 3 years. Basically if you're a healthy, single man go fuck yourself.

>> No.15550745
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15550745

>>15550645
I'm down opie I will give you an eight. You would have scored higher but for the A.1. sauce. If you need sauce on your steak then you cooked it wrong.

>> No.15550750

>>15550645
A steak house will charge you $50 for a puck of gristle. That’s not exactly an impressive price point.

>> No.15550780

>>15550645
5/10 for steak. Doesn't look great and maybe dry. But A for effort.
3/10 because bbq sauce for steak
3/10 for fire ball
8/10 for 40oz
Grand total 4.75/10 but ill bump it up to a 5/10 for you.

>> No.15550785

>>15550645
My god, could that steak get any dryer? Eat a vegetable you fucking homo

>> No.15550804
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15550804

>>15550645

>> No.15550805

Looks tasty don’t listen to the haters.

>> No.15550865
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15550865

>>15550804

>> No.15550888

>>15550805
thanks bro

>> No.15550895

>>15550865
dem arms

>> No.15551071

>>15550780
thanks

>> No.15551181
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15551181

5/10, OP. You overcooked it, and appear to have used something like Montreal steak seasoning or something. All you need for a good steak is salt, pepper, oil, and butter. Maybe some herbs. Never A1 steak sauce. How did you cook it? Gas grill, I'm guessing? But you gave it your best, I guess.

lol what the fuck is going on in this thread. i'm getting weirded out here a hawka hahr hahr hahr

>> No.15551260

is vocaroo anon dead

>> No.15551316

>>15551260
i think so :{

>> No.15551353

>>15550676
You're not gonna get cirrhosis from drinking two tiny bottles of cinnamon liqueur. You gotta be downing bottles of whiskey every night for twenty years before that starts.

>> No.15551392

>>15551353
based

>> No.15551422

Ok there's nothing wrong with steak sauce in theory, I love some sweet baby ray but you gotta use it right. Most people use it as a dip like ketchup. You need to brush a small amount on the steak while it's grilling so you get that crispy layer without overpowering the flavor of the meat. Please use steak sauce responsibly and at least get something more quality than A1.

>> No.15551434

>>15551422
i tried fancier stuff than a1 and didnt like it desu

>> No.15551461
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15551461

>>15550645
bro did u cook this in the oven?
if so gibs recipe

>> No.15551472

There's no sear. Why would I pay for that

>> No.15551473

>>15551461
put it on foreman grill for 3 mins high on each side then oven

>> No.15551476
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15551476

>>15551316
aww

>> No.15551485
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15551485

>>15551473
how long in the oven at what temp

>> No.15551491

>>15550645
Disappointed. I can only hope you make up for it with the chicken.

>> No.15551492

>>15551485
350 for 5 to 7 mins pre heated but i like mine not really pink so adjust for that

>> No.15551494

>>15551485
Do it the other way around - reverse sear. You put it in oven at 190-200 for like an hour or two, and then sear high heat. Need to be at least 1 inch thick to work well.

>> No.15551496

>>15551491
chicken might be pushed back a day prob doing bison chilli tomorrow

>> No.15551515

>>15551496
you using cinnamon, chief?

>> No.15551520
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15551520

>>15551492
>>15551494
now i'm confused

>> No.15551522

>>15551515
following this

https://www.allrecipes.com/recipe/154121/colorado-buffalo-chili/

>> No.15551528

>>15551520
my way is the first response the other way is prob more proper but not how i do it

>> No.15551530
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15551530

>>15551522
hope you up the garlic and peppers, good luck

>> No.15551538

>>15551530
i was thinking of maybe adding hot sauce and maybe some fried pepperoni?

>> No.15551553
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15551553

>>15550668
i had a ebt card.
it was $200 a month
I forgot to fill out the bi/yearly form thing and when i re-applied, they only gave me $30/mo.

Last year I told them I made $300/mo
This year, I told them I made $500/mo.
How did I fuck up...(besides letting it expire)
Could $500/mo earnings have been my demise?
That seems really like really low income still...
(im in Cali)

>> No.15551564

>>15551553
my income is 8k a year and i get 125 a month in ebt, but also get full medicaid and other gov bennies

>> No.15551575

>>15550645
4. Looks dry and a lack of that tasty meat carmelization.

Whip up a nice mushroom cream sauce and prob be a 6

>> No.15551583

>>15551538
fried pepperoni in chili sounds fucking based and I'm definitely interested in trying that but with hot sauce you're going to have to watch the ph balance to make it not come out weird which is why I will always use my stock of dried pepper flakes instead. a little complimentary hot sauce is okay but trying to mod the heat using less than super spicy sauce is going to affect the vinegary taste of the chili more than anything, if anything else I'd annihilate some fresh hot peppers in a food processor and add them in the last ~15 mins of cooking rather than glugging hot sauce in

>> No.15551589

>>15551583
prob wont add the hot sauce into the pot but might add it in to a small bowl i make to see how it tastes

>> No.15551597

>>15551553
>$500/m
>California

Lol, that's fucking Mariana Trench depth poverty in CA and Im former CA fag.

I would apply for EBT just for the shit of it, but I make too much when I do work - 4K/month.

>> No.15551606

>>15551597
no way you are getting that and single

>> No.15551608

>>15550865
>stronk

>> No.15551615

>>15550865
>humanity received a grim reminder that day

>> No.15551620

>>15551615
right babe

>> No.15551623

>>15551520
Either method is fine bro. I like reverse sear because you have more control of how done the meat is and the crust.

Essentially, you dry steam the steak until internal temp is 170-180 or some shit for medium. You dont want high heat, because it would cook the outside too quickly (the traditional way). Slow and low heat cook the meat much more evenly from 0 to 180. Also, it dries out the crust so when you sear it, less moisture to get rid off. Literally, just 1 or 2 minutes at high heat each flip vs 3-5 minutes traditional sear.

>> No.15551631

>>15551606
4k/month is above average nationwide, $500/m is poverty tier everywhere. fucks sake I make 4x as much in relatively low cost of living area and am basically poverty

>> No.15551636

>>15551606
Im single, I work for the government, but it's seasonal work. When I do work, it's pretty nice, but if no more work then youre left to dry.

I left CA cause I fucking hate it. I live in Atlanta, GA now. Too much niggers, but honestly I dont fuck w/ downtown ATL so at least out of sigh out of mind, the niggers.

>> No.15551646

>shitty baked choice meat
>$50
delusion: the post. it's always the alcoholics.

>> No.15551655

>>15551646
go to a steakhouse and get this plus add some shitty side u can get in a bag steamed 50 min all day

>> No.15551693

>>15551646
just because someone likes to drink doesnt make them an alki

>> No.15551707

>>15551623
>>15551520

Samefag here, let me try to make it simple for you bro. Delicious steaks is easier than not messy as you think.

When you set a temperature, think of it that whatever you're cooking will reach that temperature if given enough time. Once that shit reaches said temperature, it cannot exceed it because no more temperature to reach (go higher).

The issue then comes down to time. If you set the oven to 300, a steak will reach 300 internal no fucking question about it. But the issue is how fucking long before it does? 300 is charred, dog shit after an hour because most everything will reach ambient (the surrounding) temperature well well before then. Thats why most recipes call for 3 or 5 minutes because you're using the extra energy of higher temperate to save time - essentially. By 3 or 5 minutes in a 300 oven, the internal will probably be 170-180 (hopefully) so you then need to get it the fuck out or it will cook for fucking dogshit if left in longer.

When you set a lower temperature, you essential capping the max the internal a steak can reaches. But now, you will need more time, or the natural progression of heating up to reaches that internal due to less temperature (heat). The shit will get to 180, but it takes many times longer because less energy put into the steak to get up to temperature. It's safer, you can literally throw a steak in the oven for 180 and go to sleep.

The sear is just frying the outer (the crust). When you heat over long period of time, the shit will dry out more due to time. When you heat hotter but shorter time, not as much evaporate because you only hit it w/ heat for little time.

TLDR; reverse sear

>> No.15551710

>>15551655
>>15551693
hard cope

>> No.15551715

>>15551710
so because u enjoy driving are u a race car driver?