Random Fail: First World Problems

[Zetanio]

Not worth 7-10 dollars per attempt and then forcing myself to eat it when I have better tasting options for a dollar. If I had a free unlimited supply, sure

Easier to start with pork chops and that kinda stuff. I got a whole mess of pork tenderloin for like 3.99 a lb. One of em is good for 2 solid meals. Easy as fuck to cook.

[Cream Soda]

lol I actually can't stand pork chops. Don't like them in the slightest

[Zetanio]

Welp. I tried to help.

[Cream Soda]

lol I make a pretty mean instant grits

[Zetanio]

lol

[Tokitoki]

Tenderloin is good. Not sure if you've had that. Can prepare that the same way as a steak. Sear it off then throw it in the oven to finish. Cook up some potatoes and some veggie (I like asparagus or broccoli) and you've got a good meal.

[Cream Soda]

Tenderloin is good. Not sure if you've had that. Can prepare that the same way as a steak. Sear it off then throw it in the oven to finish. Cook up some potatoes and some veggie (I like asparagus or broccoli) and you've got a good meal.

You're talking to someone who makes better eggs by microwaving them than cooking them in a pan, lol

[Aksannyi]

You should team up with Myrrh to be on that cooking show. He can do his microwaved Chef Boyardee and serve it with your eggs.

[Tokitoki]

You're talking to someone who makes better eggs by microwaving them than cooking them in a pan, lol

Boil potatoes in water for 20mins, check to see if tender every 3 mins after until done.
Put a small amount of water in a small pot with the broccoli (break it into smaller pieces). Steam for 5 mins.

Get a pan real hot with just enough oil to coat the pan. When the oil just starts to smoke, throw the tenderloin on the pan for about 3 mins per side to sear. After searing all sides, throw into the oven at 400 for about 20 mins. Remove it, let it rest on a cutting board for 5 mins. Slice it and serve with potatoes and veggies.

Don't tell me you can boil water, steam broccoli, and leave something in the oven! We believe in you!

[Bardicrune]

Is the stuff growing in that bowl really only Broccoli size after all this time? I figured it would have grown to be the size of a small shrubbery at the very least.

[Kalmado]

If you have an Aldi by you try going there to get cheap meat. My local sells twin packs of 4oz bacon wrapped filet mignon for like, $4. It's not the greatest, but it's a cheap way to get a steak fix and inexpensive to practice on. I agree with Zet on getting flank steak too. When you get better at cooking it, it's a cheap cut that can taste great. I'd also heavily recommend going to a meat market versus grocery store. More times than not it's much cheaper. At the market we went to, flanks were usually $4/lb and they would run a special on ny strips at $3.75/lb but you would have to buy an entire loin. Great value though!

[AidenCarby]

Motorized scooter hag just ran my foot over at the grocery store -.- didn't even acknowledge it.

[Byrthnoth]

Motorized scooter hag just ran my foot over at the grocery store -.- didn't even acknowledge it.

Yo, get your able-ist apology mongering out of here!

Fat people need the carts, and you need to move your feet out of their way!


jk holy crap do I disdain motorized cart drivers in the grocery store. I mean, how did they manage to get there and *then* need a store provided cart? Did they slip and fall in the parking lot, paralyze their legs, and decide they'll just shop until the paralysis wears off?

[Elizara]

Bry; sometimes their problem isn't that visible. My sister is prolly one of those people using the carts, the rare times you see her in the store. She has lymphedema; you don't need to know the gory details, other than 1. She can't do stairs and 2. some days she can barely walk at all.

On a good day she can walk from the car to the store from a handicapped spot, but that's about it. I don't deny some people use those carts b/c they are lazy though. Not my sister. She's def not. She has a problem you wouldn't know about without knowing her well.

Me, I admit I try not to judge, but if you don't need that cart/park in handicapped spots when you're not handicapped, you need your head examined, imo. (Just remember, a handicap doesn't have to be visible.)

[Airenn]

You should team up with Myrrh to be on that cooking show. He can do his microwaved Chef Boyardee and serve it with your eggs.

So, I was catching up on the cooking convo, and it was getting more and more amusing as it goes by but dear god I laughed at this. Thanks Aks.

That being said I really don't know how to cook steaks either and the thread's also kinda freaking me out, because I expect it to go just like CS's experience. I'll get super salty over it, and stop trying even though I know it's one of those things that's going to take time, effort, and money in a trial and error process and if I truly want to get to a point where I can cook my own damn self a nice steak then I have to stick with it. Ugh real life, amiright?

[Anoat]

Re: Steak conversation, watch this, have your life changed, you're welcome.

(though personally I could leave out the thyme)

[Aksannyi]

Saved that video for later watching, because I too would like to learn how to fucking cook steak.

[Zetanio]

Keep in mind that different steaks are cooked way differently. Steakhouse cuts or premium cuts are usually the ones you sear/rest and eat. The lower the grade/cut of the steak, the harder it is to grill/pan sear it and have it taste good. The exceptions that are very thin steaks that are marinated heavily.

If you try to pan sear a London Broil without finishing it in the oven, you're gonna probably lose teeth.

Guide to cuts and types of cooking for said cuts

You can further google cuts for recipes and shit. or PM me. I can help.

[synistar]

All this talk of steaks is reminding me of that one class I took as an undergrad, intro to agriculture stuff. Learned the basics of beef grading at the campus Meat Lab (p. much a slaughterhouse), the process of processing cattle, egg grading, and a bunch of other bits like making home made ice cream with cream and liquid nitrogen.

Fail related from the class - The TA forgot to inspect the 34°F fridge unit before he took the class to talk about the process of aging beef. There was a skinned cow head with the eyeballs still in there. Some people felt queasy. I shrugged and chuckled. Learned that in the subsequent course students were required to observe a live slaughter. That was a NOPE for me. Same nope also applied to when they advertised a cow artificial insemination seminar being offered over a winter break.

[Moss]

I do rib-eyes on the skillet pretty similar to the Gordon Ramsay video. Medium heat, olive oil and butter in the skillet, add the steak once the skillet is hot. I do about 2-3 mins each side, but I'm using tongs to constantly touch the steak to test the doneness after I flip it. Make sure to melt the fat on the sides like he does in the video.

Very important to let the steak sit out before you cook it so it isn't cold. Makes it much easier to cook evenly. The main trial and error is figuring out how high to turn your stove and how your steak feels at your desired doneness.