What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Nutes and Nugs
Well-Known Member
I once had a Rottweiler who would didnt like peas.
After he was done eating there were just peas in his dish.
No idea how he sorted them out.
clint308
Well-Known Member
Yeah man i've had that exact sauce on pork ribs , man they were good .
It was a product for a tv show , wish they still made that sauce , woolies only sold it here for 1 week .
Don Gin and Ton
Well-Known Member
steak wang hahahaha
sorry i'm space man high hah
sorry i'm space man high hah
Nutes and Nugs
Well-Known Member
LOL, the first time I saw it I wondered.steak wang hahahaha
sorry i'm space man high hah
The last pix is a true Steak Samich.
clint308
Well-Known Member
Bwahahahaha like .........steak wang hahahaha
sorry i'm space man high hah
Beefbisquit
Well-Known Member
It does kinda look like a cock and balls, doesn't it? lolsteak wang hahahaha
sorry i'm space man high hah
Beefbisquit
Well-Known Member
What's that? Prefect steak? Don't mind if I do...
Chocolate-chip canna cookies! Amazing anti-inflamatory for the Mrs.'s back.... pretty much the only thing that works.
The Canna-butter!
Dessert... lol This was a Gold medal winner at the World Beer Championships, in Chicago....
It's a London style Porter, and I usually don't care for dark beers, but this one is fantastic!
Don Gin and Ton
Well-Known Member
i'm down with everything but the porter. those dark one's are hangover juice to me! steak looks mouth watering! 
Beefbisquit
Well-Known Member
I usually hate dark beer! This stuff though... wowzas... grrrrrr-reat!i'm down with everything but the porter. those dark one's are hangover juice to me! steak looks mouth watering!
tip top toker
Well-Known Member
Pan not hot enough. Try again.
Beefbisquit
Well-Known Member
Just can't see the sear well in that shot. I sear properly. lolPan not hot enough. Try again.
Gotta get the pan hot enough that the oil just starts to smoke.
Same steak ^^
prop is a good beer but holy head dude O.O LOL im a particular fan of pilsners myselfView attachment 3025738
What's that? Prefect steak? Don't mind if I do...
View attachment 3025739
Chocolate-chip canna cookies! Amazing anti-inflamatory for the Mrs.'s back.... pretty much the only thing that works.
View attachment 3025740
The Canna-butter!
View attachment 3025744
Dessert... lol This was a Gold medal winner at the World Beer Championships, in Chicago....
It's a London style Porter, and I usually don't care for dark beers, but this one is fantastic!
Beefbisquit
Well-Known Member
These glasses are AMAZING... I can just dump a beer in, and don't have to wait... lol And they're crystal...
I read online that you're suppsoed to pour a bottle of beer directly down the middle of the glass. The reason as stated, was that companies put extra carbonation into the beer to account for the pouring process. It's also why I don't drink beer from the bottle anymore, you end up ingesting extra carbonation, and get extra gassy!
PUN: What can I say, I love head....
tip top toker
Well-Known Member
I dont drink from anything but pint+ glassesThese glasses are AMAZING... I can just dump a beer in, and don't have to wait... lol And they're crystal...
I read online that you're suppsoed to pour a bottle of beer directly down the middle of the glass. The reason as stated, was that companies put extra carbonation into the beer to account for the pouring process. It's also why I don't drink beer from the bottle anymore, you end up ingesting extra carbonation, and get extra gassy!
PUN: What can I say, I love head....
be it alcohol or otherwise. I'm the same with glass bottles. Seems they're designed for it to all run back to the bottom and go fizz fizz fizz. Then i start burping. Lots. I've always noticed that beer off the tap, despite it's head, always seems much flatter than from a bottle or can.
Beefbisquit
Well-Known Member
Me too man.I dont drink from anything but pint+ glasses
I'm the same with glass bottles. Seems they're designed for it to all run back to the bottom and go fizz fizz fizz. Then i start burping. Lots. I've always noticed that beer off the tap, despite it's head, always seems much flatter than from a bottle or can.
Beer was always designed to be drank from the tap for best results! I do find beer tastes better when poured a little aggressively from a bottle though....
tip top toker
Well-Known Member
Just starts to smoke? Pfffft. You want it on the verge of ignition before getting the steak inJust can't see the sear well in that shot. I sear properly. lol
Gotta get the pan hot enough that the oil just starts to smoke.
View attachment 3025805
Same steak ^^
Heat the pan till smoking, add oil, heat, sear one side, on a tray, in the oven.
Beefbisquit
Well-Known Member
We're just gonna have to disagree!Just starts to smoke? Pfffft. You want it on the verge of ignition before getting the steak in
I sear ALL sides, and I start with (on a NY strip) the fat cap. I take most of it off, but leave a nice 2.5 inch strip of fat. I start it on its side, and let that fat render into the pan. Then I sear the top and bottom followed by the other side, and the ends.
Then it goes into a cold pie pan, and into the oven on 400F to finish it off. Usually 7-10 mins.
Also, I add my oil at the very last second before putting the meat in the pan to sear. The cold oil/hot pan makes it stick less!
tip top toker
Well-Known Member
I prefer to colour just one side. Gives you a contrast. Unless rare, then the fat cooks itself. (can't say what temp, one of those old fashioned gas ovens where the temp dial means nothing). I was taught to cook french style, so my cooking points are a lot lower than average joes opinion of "rare". For me, rare is a smoking pan, and then just coloured on every side but the bottom and then let to rest. Blue would be as hot as it can prior to throwing meat in there, and by the time you've seared each side the pan should begin to ignite.
2.5" of fat though, after trimming??? What on earth are you cooking over there? I used to butcher the meat for the London michelin star restaurants, by which i mean pretty much every single one of them, some of the best beef you'd ever come across, and you'd be lucky to get an inch of fat on a sirloin before trimming anything. Do you mean centimeters? 2.5" after a trim is an insane amount of fat which would logically mean an absurd overpricing for the cut, with regard to meat to fat yield.
2.5" of fat though, after trimming??? What on earth are you cooking over there? I used to butcher the meat for the London michelin star restaurants, by which i mean pretty much every single one of them, some of the best beef you'd ever come across, and you'd be lucky to get an inch of fat on a sirloin before trimming anything. Do you mean centimeters? 2.5" after a trim is an insane amount of fat which would logically mean an absurd overpricing for the cut, with regard to meat to fat yield.