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garlicdoors ahoy/hoy :marseypop2: :!marseypop2:  1yr ago (text post) 106 thread views #131712

Question, 3.5 day dry brined ribeye

>Got ribeye Sunday.

>Cover in salt.

>Put in fridge No container

>The Plan was eat Monday

>Didn't

>The Plan was eat Tuesday

>Didn't

>The Plan was eat Wednesday

>Didn't

>It is now Thursday

>No interrupt

>Can finally have ribeye

>It has turned dark red/purple

Safe?

12
New Old Top Bottom Controversial Random
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:marseyshy: Please post cooked pics with gratuitous cross-section cut, please :horny:

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I can't. Pls understand Fear that Internet pictures can steal souls

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:marseykneel: I understand.

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Source: https://www.firstpost.com/tech/news-analysis/cameras-steal-souls-new-research-3560455.html

New research held by the University of Arakab has shown that the old belief of cameras ‘stealing souls’ to form pictures may not be entirely false after all.

Dr. Sresanathaswammy Venkataramananaan, Head of Paranormal Sciences at the Arakab University explains "The fact that the human mind and soul connect to create an aura has been well established since generations. This aura is sensitive to our moods, and in turn, to everything that connects to us. Cameras function by snatching all the available light of its subject and in the case of people and other living things, a part of their aura."

Placeholder photo for Dr. Venkataramananaan, who refuses to be photographed

He adds "This is why people who are constantly photographed, end up living empty and aimless lives." Dr. Venkataramananaan points out that this may be the reason behind the dissatisfied and shallow behavior that celebrities are infamous for.

Britney Spears while she still had her aura

Britney after losing her aura to cameras

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n here i was just worried bout scrotes zooming in on reflections n shit now i gotta worry bout my soul 💀

trans lives matter u should be ok to eat it bc salt a great barrier agsinst bacteria but sniff it first u cant mistake the sweet smell of rotted meat

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It was good. Hardly sizzled at all while cooking. I think from dryness. Thicker crust than normal. It was water dry but not fat dry, still very juicy. The meat was about same tenderness as 1 day dried but the fat was softer. Will keep in mind for future.

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:marseykingcrown:

I have a few people to send this article to

:marseytypinglaugh:

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Darn thx for posting

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Its not brining if you don’t add water right? Also if the outside is discolored AND smells off, trim it

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Dude no, if something as thin as a steak has gone rancid its bad. The toxic byproducts of the bacteria easily go deeper than surface level and won't be destroyed by heat like the bacteria themselves.

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Look up dry aging. I was assuming they’re not r-slurred enough to do this with a 1/2” walmart steak, but ya I do agree thin cuts of meat are done for if they feel/smell off.

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Buying cheap shit and dry aging it is the way to go. If it's not cheap shit it should already have been aged. But I live in the midwest so even walmart beef is pretty decent. My dad lived in Florida for a bit and the beef was 1/4 the quality and like twice the price.

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will be fine

steaks best when it has a lil bit of green on it

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You're good, it's fine

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eat it r-slur

t. Dramagawker

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Lol, it is true though. I've done it plenty of times and it comes out very tasty :marseychefkiss:

I guess I could have said that lol

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The dark red-purplish is just means the hemoglobin in the meat has used up available oxygen. Leave it out exposed to air and it'll turn red again. 100% fine. If it's not brownish green it's cool

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:#w:

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