/ck/ - Food & Cooking

>>5440068
i live in murika. Want me to run across the street to McD?

It's in Fluid OZ, so you do the math okay?

Small - 16 oz (473.176)
Medium - 24 oz (709.765)
Large - 32 OZ (946.353) ml.

so not too far off - but our smalls are smaller and our larges are larger. MURIKA FUK YEAH

>>5439688
>>5439694
nice, man! That looks delicious! yeah. i bought my thing for $6/lb. So if it turns out, im savin' money!

>>5439544
> and not shake up the sediment
well, that's the thing... in the past whenever ive rendered animal fats, it leaves like 80% of white fat on top, and a layer of brown liquid at the bottom, which i assume are the juices and waters. So.. im leaving it out overnight to cool slowly, so as to keep the top layer more pure. After that, and i refrigerate it, i will be able to scoop it back up and the only reason i said reboil it is so i can re-fill the container evenly.

>>5439525
Now I got a huge bowl of dis shit.
I'm going to let it settle down, then scoop most of it out but leave the brown layer at the bottom... and then reboil it.

>>5439444
yeah, they taste pretty good. Should I put salt on them and eat em? or is that heart attack for sure? :D

>>5439407
yeah i like this way too.

Sear the fat cap, then the sides.. then indirect heat for the cookin.

I find that when you try to do it last, the sear penetrates too far and makes it like {{-}} instead of like {---} if you get my crazy steak drawing.

>>5439398
lol, i troll the fuck out of people on my Facebook. I only have 32 friends down from like 150... i always post some fucked up NSFW shit lol.

>>5439400
yeah, think it's almost done?

>>5439333
> sad really, i hate that most people dont know their neighbors anymore or have community gatherings
man.. im 25 years old. And I feel just like that. I feel like I should have been born like 20 years ago, before the MyPhones and iFads... eBail, and Hex-Messaging (that's when you text message someone a curse.)

I cleaned my lens! It looks better.

>>5439304
Skirt steak sounds good. Get the pre-marinaded one from the mexican supermarket if you can. Or Kroger/Ralphs, they have mexicans working there...

Not a fan of chicken kebabs. They're okay, but if im going to light up the grill, its gonna be BEEF.

>>5439312
this acid+oil business is tricky. See, acid basically cooks the meat for you... so with something thin like skirt steak... you don't want to use too much acid or you'll basically end up with beef ceviche... (pickled beef).

I would hold off on the acid altogether... to be honest. But then it won't marinate as fast.

If you can't find the pre-seasoned skirt steak at the market, then you can marinate in an acidic marinade for up to 30 minutes - no more or else your steak will be overcooked before it hits the grill.

Good luck. Post pics!!

>>5439256
yeah, thanks. I am doing it really slow. Man that's a lot of fat... I better deep fry some stuff in this!

>>5439301
perfect! As soon as I get some beef, I will make empanadas! :D

>>5439256
yeah, thanks. I am doing it really slow. Man that's a lot of fat... I better deep fry some stuff in this!

>>5439301
perfect! As soon as I get some beef, I will make empanadas! :D

>>5439267
okay, i can do that too.. i got a bunch of fat/suet. I left a huge chunk to make some birdfood for my little brother.

That's a good idea. I didn't even think of just making a cap by tying it on.

here's what my tallow looks like so far.

>>5438987
> if you find you dont like the fat you can just trim the spinalis and fat off and just have the eye

see.. i was thinking of doing that earlier today, before I got all the free suet. now im going to try to rub the roast with some tallow around the areas where it is over exposed.

See, i got a 109A Export cut.... no fat cap. Shoulda done more research, oh well.

>>5439229

>>5438881
making tallow now:
>>5439215
>>5439229

>>5439215
reducing it now

>>5438999
Are you serious bro? What can possibly be autistic about this?
>>5439220

>>5438990
it's a silly Summer Camp song we sang. Here are the full lyrics (and associated dance moves)
Pizza Hut
Actions in brackets are to be done every time that line is sung.


A Pizza Hut (make a square in the air)
A Pizza Hut
Kentucky Fried Chicken (flap your arms like you're doing the chicken dance)
And a Pizza Hut
A Pizza Hut
A Pizza Hut,
Kentucky Fried Chicken
And a Pizza Hut

McDonalds McDonalds (use two hands-make an "M" in the air, starting in the middle)
Kentucky Fried Chicken
And a Pizza Hut
Mc Donald's, Mc Donald's,
Kentucky Fried Chicken
And a Pizza Hut

A Jabba the Hut
A Jabba the Hut
Luke Skywalker
And a Jabba the Hut
A Jabba the Hut
A Jabba the Hut
Luke Skywalker
And a Jabba the Hut
Darth Vader Darth Vader
Luke Skywalker
And a Jabba the Hut
Darth Vader Darth Vader
Luke Skywalker
And a Jabba the Hut

A Burger King (mime eating a burger)
A Burger King,
A Taco Bell (mime ringing a bell)
And a Burger King
A Burger King
A Burger King,
A Taco Bell
And a Burger King
Red Lobster, Red Lobster, (make claws)
A Taco Bell
And a Burger King
Red Lobster, Red Lobster,
A Taco Bell
And a Burger King

>>5439018
Oh, cool. Well, my little brother and my mom built a birdhouse in their tree... so maybe I can make them a brick! Thanks!

>>5439023
yeah, im rendering some right now. My pot is really small so I only am rendering about half of it (i put more after i took the pic).

>>5439052
haha That's not a bad idea. I can go get some pre-frozen shoestrings and deep fry them in 100% tallow.

I also found out that the fat i got came from the loin and rib areas... best areas for tasty fat.

>>5439009
4/5. Nice!
>>5439012
2/5... overcooked salmon. It's falling apart! supposed to be rare.

>>5438947
Mac-DOnalds, Mac-DOnalds
Kentucky Fried Chicken and
a Pi-za-hut. A pi-za-hut.

>>5438952
> creamy slightly stinky cheese taste you get from the fat on dry aged beef

Everybody keeps saying this... something about a cheese smell. I've never really eaten a steak that i knew for sure was dry aged. I'm excited to find out if i find the "cheese" taste off putting.

For example, Costco's Prime ribeyes sometiems have wagyu-level marbling, but ive tried those and the fat on them has a kind of "gamey/smokey" kind of... distracting quality. Its like eating old pan grease or something. not sure how else to describe it. Like a candle in your mouth.

Hopefully its not that.

>>5438937
That sounds so good. The last thing I tried that was similar was some authentic Parma ham on sale for $9.99/lb (usually $20.00).

I bought 2 pounds ... it was way too much lol. I overate on prosciutto, now i hate it. How could i have done that to myself???

>>5438926
im already doing tallow... isnt "suet" just the fat... isnt that what i already have?

Im going to make a jar of tallow... but what to do with the rest? its going to be like two liters of fat!