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american wagyu lightweight trash
but go ahead and get ur stunt on
i aint mad at it
Japanese though - now we talking
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american wagyu lightweight trash
but go ahead and get ur stunt on
i aint mad at it
Guess I probably could've looked that up myselfaccording the website, $115.00.
Hmmm didn’t know this was a thread lol... last few things I’ve made for the fam
Recently passed.When is your bday, I got you for your big day!?
This should be a nice cook.
Recently passed.
Gemini
I looked up the restaurant I had it at. I guess the one I had was just sweet and sour topped with cucumber and carrots . Def tasted different and way better than any sweet and sour I’ve had before tho that’s why I thought it was something elseI think that’s Cho-ganjang with a lot of extra stuff in it.
I come in peace but what is the reason for using a brine on THAT fatty piece of steak?23soles , gonna dry brine it for 24 hours then reverse sear it.
Recently passed.
Gemini
Fully agree..I feel like it’s some landmark/tourist type thing. Or something you do to “make a day of it” once every now and thenI say this with all the #'s in the world.
I always viewed Katz sandwiches as having WAY too much (high) animal flesh. You could probably take of a few pieces from the top of each side and have more than enough.
"Yall eat it like THAT?"
Man you should have broken IT in already.About to make that on Da Blackstone
Also feel like he wasn't asking for YOUR birthday fool
About to make that on Da Blackstone
Also feel like he wasn't asking for YOUR birthday fool
Tomorrow! Was gonna do tonight but it started raining. Got my Pro Pain though. My accessories supposed to come tomorrow too.Man you should have broken IT in already.
I come in peace but what is the reason for using a brine on THAT fatty piece of steak?
Cool. Thanks for explaining that to me.For this one in particular, the dry brining is not really so much for tenderizing, but for getting deep seasoning since it's a thick cut, and also for surface drying to get a better sear.
Slow cooking in the oven also helps with the surface drying so when you finish in the cast iron, it just gets a great sear. I actually prefer this method to sous vide.
Since you are new, you get a pass.
But the mod of this thread solewoman runs a tight ship around here.
If you don't post WHERE you get your food from, as well as each specific item pictured, it is a week ban from the thread.
She has Meth's backing as well.
So what is everything in those MANY pictures?