It's still a little early for dinner for me, but tonight I'll be making sausage and peppers with these new yves sausages I got at the store last night:
Never tried them so hope they're decent. Yves makes a good veggie dog, so got my fingers crossed on their sausages.
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Ribeye, shrimp with sweet chilisauce, spring onions and asperges with bacon and some small lobster (no idea what it's called in english) - served with potatoes and whiskey sauce (homemade of course)
Ribeye, shrimp with sweet chilisauce, spring onions and asperges with bacon and some small lobster (no idea what it's called in english) - served with potatoes and whiskey sauce (homemade of course)
how can you tell from looking at the picture. i can get that shade of brown and still have them almost blue on the inside even though i eat mine medium rare. well medium rare after it has rested and used up its carry over heat.
op. what are hasslebacks?
guessing they needed the gravy or ya just like to smother your meat?
how can you tell from looking at the picture. i can get that shade of brown and still have them almost blue on the inside even though i eat mine medium rare. well medium rare after it has rested and used up its carry over heat.
op. what are hasslebacks?
guessing they needed the gravy or ya just like to smother your meat?
Who cares what color the meat is. Where is the fucking blood?
The only way to comprehend what mathematicians mean by infinity is to contemplate the extent of human stupidity.
Who cares what color the meat is. Where is the fucking blood?
that leakage means you did not rest the steak properly nor cook it properly. exception being some leakage is allowed when you cut into it, but not to much.
then to really one up that. the red liquid you see in the steak package, in uncut steak cryovacs, or on your plate is not blood. it is water and a small amount of protien. the blood is drained from the beef before it even is sold as cuts.
that leakage means you did not rest the steak properly nor cook it properly. exception being some leakage is allowed when you cut into it, but not to much.
then to really one up that. the red liquid you see in the steak package, in uncut steak cryovacs, or on your plate is not blood. it is water and a small amount of protien. the blood is drained from the beef before it even is sold as cuts.
You say "leakage", I say "juice". Enjoy your dry ass steaks.
The only way to comprehend what mathematicians mean by infinity is to contemplate the extent of human stupidity.
how can you tell from looking at the picture. i can get that shade of brown and still have them almost blue on the inside even though i eat mine medium rare. well medium rare after it has rested and used up its carry over heat.
op. what are hasslebacks?
guessing they needed the gravy or ya just like to smother your meat?
Originally posted by Blackamooka
You say "leakage", I say "juice". Enjoy your dry ass steaks.
That's exactly how you can tell.. That steak is to dry... that means it's over cooked, you can see how dry it is in the picture.
I know steaks, I've only screwed up 3 steaks in my whole 5 years working as a grill master at a steak house...
My girl put a pork loin i think its called in the crock pot today, this evening pulled it out and bbq'd and we ate that with mac and cheese and fried potatoes.
You say "leakage", I say "juice". Enjoy your dry ass steaks.
i would also call it juice when it remains in the steak like it should. if you have patted it dry before you cooked it, seared it on a high enough heat, flipped it only once, and allowed it to rest on a tented plate or tray all of that juice remains inside of the meat. the protiens also have a chance to relax again letting for the juices redistribution.
you have no need to believe me, you can look it up. you can speak with top chefs, anything. you will see you are wrong. that you should send back any steak that hasnt been cut yet that has the juice run off.
i would also call it juice when it remains in the steak like it should. if you have patted it dry before you cooked it, seared it on a high enough heat, flipped it only once, and allowed it to rest on a tented plate or tray all of that juice remains inside of the meat. the protiens also have a chance to relax again letting for the juices redistribution.
you have no need to believe me, you can look it up. you can speak with top chefs, anything. you will see you are wrong. that you should send back any steak that hasnt been cut yet that has the juice run off.
First of all, who the fuck taught you English? Yoda? Second of all, my steaks are perfect. "Top Chef's" can eat a fucking dick! I like my steaks bloody and juicy.
The only way to comprehend what mathematicians mean by infinity is to contemplate the extent of human stupidity.
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