/ck/ - Food & Cooking

My boyfriend’s dick

>>14230062
^his boyfriend's dick

>>14230057
A lambchop from Restaurant Paradis in Rosemary Beach, FL, in late December of 2015.
I normally don't even love lambchops all that much. Looks like their menu changed though, so rip.

>>14230062
Bruh u gay?

Back when I worked in a place that cut all their steaks to order we were finishing service and the chef decided to render down all the fat trimmings and cook the end of a sirloin in its own fat. Apparently that's the "classical" way to do it. Threw in thyme, garlic & browned some butter in the pan and napped until done. Fucking godly taste.

>>14230137
Picanha?

>>14230143
Could have been. UK butchers generally sell that as rump though.

>>14230062
Based

>>14230057
Wagyu and Kobe beef in Kobe, Japan

>>14230057

i had a 55 day dry aged ribeye from this place called Boefhaus in Chicago. it was excellent

>>14230057
Your dad's cock

>>14230057
I ordered a 28 ounce dry aged porterhouse once at capital grille. The rest of my family got ten ounce filets Oscar style. I was jealous of theirs after they came out. Have always gotten filet at a steakhouse afterwards. Perhaps like a dry aged tomahawk ribeye would be better but I've always loved tenderloin the most it seems. Probably because it's super easy to cook at home.
My best filet meal was at Hugo's Cellar in downtown Vegas. I had won a large jackpot that trip so I treated myself. I couldn't decide between the filet Atlantis (with a king crab leg on top), the veal Oscar style or huge scallops. The server put them all together in one meal, filet de Atlantis Oscar style with half order scallops. Hugo's actually includes table side salad, bread plate and a chocolate dipped fruit dessert in the entrée price. I added a couple Manhattans and a post dinner espresso and the tab was a very reasonable 140. Highly recommend that place for a good steakhouse value.

>>14230057
Probably some beef from a ranch owned by my family though I was too young to appreciate it at the time.

Once one gets a bit older and have to work for things yourself you start appreciating it more.

>>14230057
Beijing duck from a restaurant that specializes in it in Beijing. It had a crunch but was otherwise melt in your mouth amazing.

I remember I had venison with blueberry sauce at a restaurant in Oslo and it was amazing. Some day I'll replicate it.

>>14230057
some amazing pork in Rome that had been sliced thin and cured, melt in your mouth and tons of flavor

>>14231089
Peking duck is also good, some Chinese joints have three on the "traditional menu." Unfortunately it can be expensive, it's like 40USD for a whole duck.
Peking/Beijeing Duck and Hong Kong Duck.

>>14231100
I can see blueburrys being very expensive in Oslo especially out of season.

>he eats Rudolph
>>14231100

Friend who cooked brisket

I had some suckling pig confit at a fancy french place in mexico in November, not even a pig pork guy and it was unbelievable. So right after I ordered the duck confit and that was really good as well. I also ordered like two orders of shrimp and some escargot. I was right dickered and got warned for being too loud too.

Tofurkey grilled, ppl just hate on tofu alternatives coz they are insecure about their T count

>>14231268
>ppl just hate on tofu alternatives
I don't hate on alternatives to tofu, meat is great.

>>14230057
Don't know if I can pick one, but I've had real Kobe beef a few times, some fantastic hanger steaks I've made, and more ribeyes than I can count that have all been phenomenal.

>>14231152
I've tried it everywhere in the US no matter the price. It's become an obsession. It just doesn't compare for some reason.

royal red shrimp

I had sliced spam, shallow fried in sunflower oil, at a bed and breakfast in england.was delicious

>>14232137
Sea bugs, urrghh

>>14230057
Ferraro’s Italian Restaurant & Wine Bar in Las Vegas
Absolutely perfect on the bone ribeye served by as stereotyped an italian waiter as you have ever seen or heard.

>>14231195
you retard, venison != reindeer

>>14230057
My 11 year old sister's pristine little pink pussy.

A piece of tuna nigiri the best sushi chef in the city gave me on the house, after his omakase set. It was bluefin tuna, think O-toro but i might be wrong , it was the medium fatty cut. He flies his fish in from Japan twice a week.

It was the most succulent tender and flavorful morsel of meat I've ever had. A single piece is normally like $35 or something

>>14230057
Went to a Japanese restaurant in Orlando one time. One of those barbecue-styled joints where you cook your own food. One of the cuts was absolutely divine.When you snipped it with scissors, it cut like butter, and it melted in your mouth. It was fucking delicious.

>>14230057
Whoa. Is that...ohmygod

WOOOOOOOOOP
WOOOOOOOOOP

PINK MEAT
PINK MEAT

Undercooked meat detected, I repeat it's bloody Mary back from the dead!

Sir, that needs to be recooked to a proper color, lest you risk food poisoning and grumble guts.

This message brought to you by the Food Safety Administration.

>>14234516
don't leave your house tard it's not "safe".

>>14230062
>>14230065

Is there meat in dicks? Or just spongey connective tissue?

>>14235291
>dick
>meat
>connective tissue
>???

The dick is a bone you idiot

Grade A4 (they were out of A5) Kobe Beef in Kobe Japan. Went to more of a budget spot but it was still about $75 for a piece of steak smaller than my palm with the usual pairings. Best bite was with some coarse salt and garlic chips.

>>14230057
Pheasant. I´ve ordered one at my local Hunter. Not US btw. So it is realy not easy to get this Stuff.
I filled it with 4, in Bacon wrapped, with Prunes and apples filled Quaills. It was amazing. Made a Sauce from the Scratch with Redwine and a bit Port.
Served with seared Mushrooms and Krokettes.
Cost me round about 120.-€ and i made it on my Ex-Fiance´s Birthday. The Day i put a Ring on her Finger.
Int the Afterwards i´ve should have eat it alone and throw her out, but who cares?

>>14235336
so is your head

>>14235336
is there meat in bones?

>>14235473
There is something in some Bones,yes. Not meat and i dont know the english word for it.
But nicely cooked/roasted and slurped with a drinkink straw it is amazing.
If you are not afraid of it, you should realy give it a try.

>>14230057
-Bone-in dry aged ribeye at Gibsons in Chicago. Perfect and classic. Creamed spinach, mashed potatoes, the works.

>Tomahawk steak cooked on a woodfire grill. This was in mexico and after they served it they cut the bone off and took it back. They then came out with the meat that was scraped off the bone and fried in a pan with peppers and onions. They called it like bistec chicharrones or something, it was super flame

Two totally different experiences, but overall my two favorites.

>>14230057
Medium rare venison at a Michelin starred restaurant.

>>14235735
The vaguely fatty material in the center of some bones is "marrow". Not to be confused with the vegetable marrow which is a kind of squash.

>>14235735
do you mean bone marrow?

The best meat I have had was a lamb shank served up in a B&B in one of the northern islands of Scotland. I think it was from a particular breed of sheep raised on a particular diet that gave it such flavor.

>>14235786
>>14235787
Ok, i didnt know that word right now. I love that stuff. If you should ever have the Possibility to throw tome of the Bones on the Grill...do IT!.

>>14230057
Venison backstrap fresh off a kill, medium.

>>14235291
Oh, there's plenty of meat in Dick's.

I'll take a well-prepared pork tenderloin over any other meat. I prefer it to high end steak.

>>14235735
>slurped with a drinkink straw it is amazing

I imagined a catheter inside my urethra and you drinking my piss at the source.

How does this make you feel?

>>14230057
Your mom was the finest piece of meat I ever had.

Dry aged steaks are the biggest meme. They suck and taste nasty. I have had both fresh and dry aged from the best steak houses and I can tell you without a shadow of a doubt that dry aged tastes just a little rotten, musty, and less enjoyable.

It's funny because of how big a scam it is. All a company has to do is setup an aging room, adjust their ordering a little bit, then make an extra 20% per steak they sell. It's genius but ultimately appeals to idiots without confidence in their own palette who instead follow trends.

>>14238373
I should add that a quality piece of meat needs absolutely nothing else done to it besides cooking it properly with salt and fresh cracked black pepper. Aging, rubs, sauces, herbs are all completely unnecessary and detract from enjoyment of pure meat flavor, texture, and experience.

>>14238373
>>14238377
Agreed. High quality steaks do not enhance greatly from dry age and past a certain point it degrades. Like wine left out. Some oxidization is fine. Too much is vinegar

>>14230057

ur mom's dick

>>14230057
I remember eating really good beef for the first time. It was a ribeye. My friend raises cattle and my family bought a quarter of beef from him. We cooked it in a cast iron pan in butter. Can't quite describe the flavor of beef that was raised and fed so well.

>>14238419
Honestly, booking a day to butcher your own quarter cow or half pig is cost efficient and allows you to buy higher quality

what is the cut in OPs image a new york strip? it looks good

Honestly doesn't get any better than good beef carpaccio

Bistecca alla fiorentina.
Do angus or kobe even tried?

>>14230057
Slightly burned Jimmy Dean sausage. It was the last meal I had with my grandfather.

>>14230057
moot

>>14230057
Isn't it obvious?

>>14230057
I am vegetarian, have never and will not likely ever eat meat. Had some really good fake chicken at a chinese place in SF once though

>>14238986
I truly feel sorry for you man. At least try steak once even if you get the shits

>>14238986
>I am vegetarian, have never and will not likely ever eat meat.
Why not? It's like the fake stuff but better.