Im cooking a few wagyu strips tomorrow for my parents and I need advice on the best way to cook them.

I'm a rare steak guy, so I have a pretty good idea how to make a great steak for my taste, but they're medium rare people.

I usually reverse sear my steaks then finish by basting with some truffle butter, but I've never been able to get a perfect medium rare.

The steaks in question are about 1 1/2” thick, what's the best way to cook them to get a good medium rare with a solid crust?

They're Ok. Smell and look absolutely horrible but taste like a very weak tuna and practically melt in your mouth.

Got a can after I heard that millionaires eat them for bigbrain power. Anyway, now that I've had them I should be reaching bardfinn grade soon so I'll be seeing you from the top of MENSA.

Driver puts on the air conditioning to purposely make the person's food cold

https://old.reddit.com/r/uberdrivers/comments/12az7zl/this_is_hilarious_this_is_for_the_nontippers/?sort=controversial

Driver uses too many stickers to stick it to the Wing Stop man

https://old.reddit.com/r/doordash/comments/12eri78/if_i_got_do_your_job_i_will_waste_your/?sort=controversial

INB4 "the only thing you'll be eating is bullets"

Price doesn't matter and please don't say only deep dish places

If you are too good or lazy to RTFA then you a should send me some DC. (100 will suffice)

!goyslopenjoyers

just like the title says, what's the best BK offering past or present?

The whopper is my choice. It's a really solid burg and whopper wednesday can't be beat.

I'm not sure about their onion rings tbh

Snap peas, carrot strips, spinach, (all stir fry) pork slices and an egg are added. Some siracha to spice it up and boiled noodles in chicken broth and water.

I thought it was just a place to post random weirdo "food" you find on the internet.

!goyslopenjoyers

Just had a 10pc nuggie box w/the new sauce.

The anime printed on the bag SUCKS

The new mascots are better. Not entirely sure the katakana on the nuggie box is correct but idk.

The sauce tastes like spicy BBQ sauce with hoisin mixed in. Mid, but i wouldnt mind if it replaced sweet & sour forever.

Overall, worse gimmick than the McRib. I hope season 2 is either more giant musclechad anime or more moe.

Sorry, the lighting in my kitchen is still ugly.

Anyway, since it's holiday season, here's a basic and extremely flexible recipe for stock you can make with leftover poultry carcasses and maybe poultry meat. Instead of making it immediately after roasting the bird, you can do it once you know how much leftover meat you're going to finish from your roast(s) so you can throw meat scraps in too. I've also included added alt instructions for making stock with cheap fresh chicken meat if you don't have carcasses.

It's incredibly easy to make stock so this more serves as a reminder that you can and should. Once you make it you should reserve it for soups or stews that really benefit from homemade stock, like caldo verde or ribollita or whatever.

Ingredients

• One large turkey carcass or 1-2 smaller poultry carcasses + as much leftover meat as you have (for this stock, I used a small turkey + duck carcass plus some leftover turkey. Turkey makes a particularly good stock)

• Alternative fresh meat stock: 1-2lb chicken feet, scrubbed and nails cut off + a family pack of wings and/or drumsticks. You can forgo the feet if you're a pussey. If you only have the carcass of one chicken or duck and no leftover meat, you can use fresh wings/drumsticks in addition to that.

• 4 little, 2 medium, or 1 huge non-red onions

• 1 big carrot or 2 little carrots

• 1 little bulb of garlic or 1/2 large bulb of garlic

• 1-2 celery stalks

• fresh herbs -- parsley is a must, but you can add whatever else you need; if you know what you're going to use the stock for then check the ingredients for it and include you think might taste good (I added thyme and sage in addition to parsley this time)

• 1 large bay leaf

• a swig of acid (i used 2 leftover lemon wedges this time; apple cider vinegar or white vinegar are fine)

• a slice or two of fresh ginger

• a few peppercorns (optional)

• 1-2 dried shiitake mushrooms (can also sub with a smaller amount of dried bolete/porcini) (optional)

• water

Instructions

• chop the onions into halves or quarters; do the same to the carrots and celery and throw into pot

• if you're using a whole bulb of garlic, halve the whole bulb and throw it all into pot; if not, peel the garlic cloves, crush or halve, and throw into pot (if you see black mold on the garlic skins then use the latter instructions even if you're adding a whole bulb)

• dump your bones and scraps into the pot, along with all of the remaining dry ingredients

• add water until it covers the bones with a swig of the acid you're using

• simmer covered for ~6 hrs, stirring every so often. Adjust dry ingredients and acid to taste if the stock tastes too mild every few hours. after a while, the meat should be falling apart and the smaller bones should get weak; I like to break the bones for extra flavor when possible.

• you can uncover and boil down the liquid if you don't think it'll fit into a container you have; just stir more frequently to make sure that nothing's sitting unboiled on the surface for too long

• after a few hours, the stock should get sticky from collagen. if it's not then you either don't have enough meat or have too much water. In this case, uncover and boil it down (though you will end up with less stock)

• once you've reached the 6 hr mark, turn off the heat, let cool, then pour it into a container through a colander

• you need to chill it so the fat rises and solidifies. skim the fat off the top when you're ready to use it. a proper homemade stock will have a consistency ranging from half-cooled jello to a rigid gelatin mold. if it's the latter then you can usually add some water when you're using the stock and it'll still taste pretty strong; if it's the former then you're more likely to have to add more stock or a bullion cube when you're using it.

If you adulterate it with water or stock, it should be good for 2 different soup/stew recipes. It should also keep for a while, though the last stock I made with carcasses from the freezer spoiled quickly.

Gnd beef 90% 3 lb

1 lb garden rotini

1 lb mushroom peppers onions whatever

1 lb tomatoes

1 jar pasta sauce

Boil rotini al dente, chop veggies while you wait, rinse in collander and leave in sink.

add everything but tomatoes and sauce, brown, add tomatoes and cook for like a minute, add back pasta and pour in sauce. Mix and Walla you have something tasty your boytoy can get packed in him at night. Makes a whole giant pot so have one of those.

Later homos.

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.

2.5 inch top sirloin steak. $3.49 a pound, bought from my grocery store's expires today section.

Smother in seaweed salt, mustard, pepper, and worcestershire sauce marinade for two hours.

Heat grill to 700, cook for two minutes on one side, then 1 minute on the other.

Eat with milk and biscuits.

Bonus cooking video

@AebleskiverBussy

imagine the smell

I'm going to put as much effort into this rereview as they put into their menu revitalization, which is to say not much.

They didn't actually fix or solve anything of substance. All they did was remove mustard from all menu items, add cheese to a couple sandwiches, and call it a day. I'm serious, they did jack shit. I only went here with other people, and they like mustard so they don't want to go back. By extension I'm not going back to Panera either. Good riddance.

Also: https://www.reuters.com/business/panera-loosens-animal-welfare-ingredients-standards-ahead-ipo-internal-documents-2024-03-06/

Lmao that was about the only thing they had going for them... I'll stick with Subway if I want low quality sandwiches.