FOOD THREAD VOL. GRUB LIFE

moneylicious · Sep 9, 2014

i need some duck now!

yankeesking92 · Sep 9, 2014

Haven't posted in a long time but just to update the past couple of times i remembered to take a picture lol.
Shrimp Chimichangas

Pork Chops with arroz con gandules and beef stew in the back

Lasagna

Garlic Shrimp, so delicious

Some soup at this Hibachi restaurant I went to try with some coworkers

More of the Hibachi place, forgot to take more pictures after this, the food was amazing!

A mariscada, it contained clams, crabs, shrimp!

Fish with fresh salad and avocado

Chicken and broccoli pasta

And lastly, stopped by my favorite place to get chicken shrimp teriyaki and sriracha sauce to go along with it

B Sox · Sep 9, 2014

Med Rare all the way. Not trying to eat a well done hockey puck.

If I'm making steaks at home, it's just salt, pepper and olive oil in the pan. At a restaurant, I'm perfectly fine if they put a demi-glace of some sort on the steak. Just can't mess with A-1 or anything overpowering like that...

rck3sactown · Sep 9, 2014

How you order your steak and if you use peripheral sauces, is a great sign of your character...

some of yall need to take a long, hard look at yourselves.

urbetterthenme · Sep 9, 2014

Can anyone find me places with carne asada fries in the dmv?

az5950 · Sep 9, 2014

Korean Pork, and Korean Steak Tacos from this food truck, forgot the name of it though

Spicy Pork meatballs from this meatball spot downtown called Oak City Meatball Grille

grandtheftbike · Sep 9, 2014

Hsalem said:
Medium Rare doe

big j 33 · Sep 9, 2014

People have their preferences, eat what you like... but you rarely, if ever, hear people say "I used to always eat medium/medium-rare but I switched it up to well done and I haven't looked back :hat

"

It's ALWAYS the opposite :lol

. People eat well done and they're afraid of "blood" and cover it in A1, and slowly work their way down to medium or medium rare and realize they wasted a lot of good steak eating it well done.

I used to prefer medium, but dropped down to medium rare and I'm very happy there. Cooking at home I prefer the pan with a little butter or olive oil, then just sea salt and and cracked black pepper. Rubs, other spices, etc. can be great too, but I keep it simple.

B Sox · Sep 9, 2014

We should be friends.

urbetterthenme · Sep 9, 2014

B Sox said:
We should be friends.

Over yall love of meat?

based mod · Sep 9, 2014

^

Seriously though. I feel like the steak discussion always gets brought up. The squeamish ones are missing out though.

I like a ribeye with kosher salt & pepper, rub canola oil all over, and throw it in a dry, hot cast iron skillet. Few minutes first side, few minutes other side. Take it out the pan to rest for 8ish minutes. Bam! Not sure if it's the "proper" way to cook it, but it's damn good.

B Sox · Sep 9, 2014

UrBetterthenME said:
Over yall love of meat?

shogun · Sep 9, 2014

Can you guys tell how cooked the steak is by pushing it with your finger? That push test guide was posted but I never tried it yet. I still cut into a section of it just to see how it was looking. Cooked rib-eyes on the grill. 8-10 minutes on each side and got them to a good medium. Ate my steak with a side of jack daniels sauce, no dambs given.

urbetterthenme · Sep 9, 2014

B Sox said:

LOL I had to bro.

But anyways nobody knows where carne asada fries are in the DMV?

jhowlett · Sep 10, 2014

shogun said:
Can you guys tell how cooked the steak is by pushing it with your finger? That push test guide was posted but I never tried it yet. I still cut into a section of it just to see how it was looking. Cooked rib-eyes on the grill. 8-10 minutes on each side and got them to a good medium. Ate my steak with a side of jack daniels sauce, no dambs given.

I tried the finger test a couple of weeks ago since my thermometer went out and it was actually pretty accurate for medium rare