no pics because it's literally just eggnog, it looks like this

https://rdrama.net/h/food/post/154043/aged-eggnog

it still tastes good but tbh i'm not sure the flavor has changed much since my original post

After

Spreading the dough ball into a flat circle is hard af, Italians have more patience than me. this is my third time making pizza and the dough still blew up like a ballon on one side but still it's real good

Only takes like 10min of work too if you buy the pizza dough at a grocery store plus 15 in the oven

Here is the recipe used: https://www.allrecipes.com/recipe/12720/grilled-salmon-i

The only change made is we omitted the lemon pepper. This recipe is pretty good, can recommend.

We made this after buying miscuts of salmon for $7 a lb (what a steal, even if it's not always available) at a place called Groomer's (yes, that's really the name of the place). In my opinion they are the best fish shop in San Antonio, no competition. If you want high quality seafood, that isn't even much more than the local grocery store, check these guys out.

You can see the listing for the salmon here: https://groomerseafood.com/product/de-fish-ent-salmon-miscuts

I've been feeling really carnivorous lately. Been working out heavily and suspect I'm short of iron or some other nutrient so have been craving loads of red meat.

So I went to the butchers this morning and got some nice sirloin steak cut extra thick. It's not the most fashionable cut anymore, but it's always pretty tender and tasty and good value so I usually get that.

Instructions

I left the steaks wrapped on the side so they'd get to room temperature and seasoned them with copious amounts of salt and pepper.

The best way to cook steak is in a very hot cast iron pan, with a mix of butter and vegetable oil. Get it up to temp, add the butter and oil, then slap the steaks in.

Don't put loads of oil and butter in. You just want to coat the pan, not have the steaks sitting in a pool of oil.

Cook them according to how you like them, but medium rare is the only right answer. 2 minutes to 2.5 minutes either side depending on thickness and how hot you can get your pan

Don't poke them while they're cooking. Just leave them alone and time them. Don't overcrowd the pan with other steaks or any mushrooms or tomatoes you might be cooking to accompany them.

Once done. I wrapped them in foil for five minutes while I finished cooking the tomatoes and mushrooms in the steak juice then put on the plate.

Review

Really nice. Nice brown crispy caramelised crust. Pink and soft in the middle.

I had mine with beef tomatoes and mushrooms cooked in the steak oil and juices and potato wedges. Nice.

No pictures because I was hungry.

JESUS CHRSIT

OP posts this

(in my opinion, abomination) of a french onion soup.

(+26)

/r/iamveryculinary

(-52)

If you want to eat a raw/boiled onion soup, have at it

French onion soup is made with caramelized onions

It's a pretty simple dish, with very few ingredients, very few steps

(+34)

You can't see the onions you don't know if they're caramelized or not. You've invented this whole scenario in your head

(-33)

The onions on top are not caramelized lol

The onions everyone is mentioning

The 2 onions on top

Do you see them

(+27)

The one that's very clearly a garnish?

(-14)

Yes. Which isn't caramelized.

French onion soup = caramelized onions

(+30)

But those aren't in the soup

Soup ≠ garnish

(-6)

h, its just trash on top of the soup? Lol

I like garnishes that you can eat, that compliment the dish

Maybe try garnishing the soup with a copy of Pokemon Red

(25)

You're not a well liked person, are you?

continue this thread →

It's the reddit of words. It's a word said by soy inner city shit libs going to their overpriced cafes that sell shit with "deconstructed" next to them.

It makes me wanna give you a frickin deconstructed headbutt to the frickin skull.

Brunchcels seething.

I just had a chicken, cheese and mushroom pide. It was quite nice with the lemon squeezed on top. What do you homos think of pide?

It's basically available around every corner in Australia at kebab/Turkish restaurants.

It's pronounced "pid-ey"

Is it by smell?

Babe, what’s wrong? You’ve barely chugged your Eggo Brunch in a Jar Appalachian Sippin’ Cream pic.twitter.com/rKPDboLqRJ

— Emily Murnane (@emily_murnane) September 27, 2023

It's real buy it here

https://www.sugarlands.com/brunchinajar

Always thought it was just a coincidence of two families having the same name and engaged in very different businesses

Also the tire guy is named Bibendum

TL;DR Two Fr*nch men start a tire company. To encourage more driving, they made a road guide which had instructions on how to care for the car, and restaurants to visit on the road.

Only bougie frogs could afford vehicles, so they started giving stars, Michelin Stars, to restaurants that were worth the drive. That eventually spun off into its own thing, which we now know today

https://thestrategystory.com/2021/03/05/michelin-star-restaurant-story

I worked for a facility that ships out high quality meat yet didnt have cameras in the room they keep that in and don't really check you upon exiting

I dont work there anymore because "seriously dude you can't keep coming in drunk like this" anyways, I've retired from stealing meat and it was 100% my choice

@kaamrev, what is your best recipe?