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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12888901 No.12888901 [Reply] [Original]

There was no dinner-general.

I'm just eating meat while watching anime.

>> No.12888911

>>12888901
i just took a couple bites out of a severely undercooked burger.
i put it back in the pan on high for a feww secs then microwaved the bun on the off chance that radiation might kill some o them burger bacteria
am i kill?

>> No.12888917

>>12888911
gross i just remembered its a buffalo burger

>> No.12888920

>>12888911
Maybe just aids.

>> No.12888923
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12888923

>>12888911
You are probably not kill.
Gonna hit McDs later on for a double QP with cheese and some fries, gonna wash it down with pic related.

>> No.12888928
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12888928

Made a roastbeef steak and hasseback potato.

>> No.12888931
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12888931

>>12888928
I need to git gud with the meme pan, tried lowering the fire to medium/high to avoid massive smoke.

>> No.12888932

>>12888923
cranberry virgin for me.
your tummy will be kill. why not a bottle of cheapish wine and some cheese n crackers?
>>12888920
wew

>> No.12888935

>>12888928
looks bangin.
ceramic coated pan?

>> No.12888939

>>12888932
>your tummy will be kill. why not a bottle of cheapish wine and some cheese n crackers?
My tummy will be fine, this is my usual Saturday din din.

>> No.12888955

>>12888939
god speed anon.
i had a fast food and malt liquor phase too

>> No.12888983
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12888983

>>12888931
don’t be afraid of the smoke anon, it means your meat will have more flavor. turn your fan on or open a window or something

>> No.12888992
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12888992

>>12888935
Lodge cast iron, no oil added.

Dry brined 2 hours uncovered in fridge with kosher salt, that’s it.

It’s a low and small cut, I know, next I’ll try with a ribeye.

>> No.12889005

>>12888983
I know but even with fan on and open windows I get thick smoke and the house smells like grease.
But actually I’m scared that the smoke is dangerous to breathe since I don’t know if it’s the oil smoking (After using the pan I clean it with kitchen paper and rub 1 drop of refined corn seed oil) because it irritates my lungs.

I never achieved a full maillard cooking the steak dry though.

>> No.12889172

>the only /ck/ related thread
>ignored

Never change

>> No.12889910

^

>> No.12889919
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12889919

What should I make for dinner using these? Going to stuff some of the jalapenos for later too.

>> No.12889922
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12889922

>>12888901
me too oWo

>> No.12889956
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12889956

Frozen chicken, spinach, and farfalle pasta meal with fresh made pan seared brussel's sprouts. These sprouts are the best thing ever.

Ingredients:
- 1 pound small Brussels sprouts, trimmed and halved
- 5 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
- shredded Percorino Romano cheese

Directions:
1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browner and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine lemon juice, salt, and pepper in a small bowl.

3. Off heat, add lemon juice mixture to skillet and stir to evenly coat sprouts. Transfer sprouts to a large plate, sprinkle with Pecorino, and serve.

>> No.12889969

Gonna go get a chicken wrap and some wings when i run out for beer later.