Recipe and cooking thread

[retributor]

What's the recipe of the meal you're gonna eat tonight?

 

[retributor]

I think tonight I'm going to make pasta with ground beef, vegetables, cheese, garlic, olives, and whatever else I can find.

 

[retributor]

Any cookingcels go out hunting barehanded to eat raw meat or possibly rape and pillage?

 

[SociallyStunted]

What's the recipe of the meal you're gonna eat tonight?

there wasnt anything to cook with in my house so i just made some frozen chicken wings

 

[SociallyStunted]

Any cookingcels go out hunting barehanded to eat raw meat or possibly rape and pillage?

i do both

 

[retributor]

there wasnt anything to cook with in my house so i just made some frozen chicken wings

It is unfortunate the modern man now eats graincucked animals. I enjoy seeing farmers get gassed at their protests.

Gilgamesh (graincuck) realized Enkidu's life was much better and he abandoned his graincuckery and started raping and pillaging.

 

[OverLoner]

I had a rib grilling steak covered in caramelized onions and garlic complete with baked potatoes covered in grated cheddar cheese and gravy along with some garlic bread. My nephew did all the cooking this time around but it's really simple. For the potatoes heat up your oven to 350F, wash them, stab them with a paring knife to let steam escape and to ensure even cooking, and turn them over once you've reach halfway into the cooking time. Smaller potatoes like yellow potatoes will take at least 30 minutes while larger potatoes like russets will take at least 45 mins.

While that cooks prep the onions and garlic for your steak. Slice your onion into strips and put them aside for later. As for the garlic you'll want to cut them into slices. Now onto the best part. Grab your steak and season it with salt and pepper on both sides while you heat up your pan to medium high. If you cook it on a too low of a temp you won't get a good crust. If you don't have a rib steak you can substitute with cheaper cuts like top sirloin or tri tip. You'll know your pan is hot once the oil starts to smoke a little. Throw it in and cover it either with a grease mesh lid. I don't recommend a standard lid as you might end up steaming your steak. If you're worried about the steak getting too dry throw in some butter and baste it as it cooks. Depending on your steak thickness will determine how long to cook it. I usually aim for 6-7 minutes on each side unless it's thinner or thicker than the usual thickness as I aim for medium rare.


You'll want to refrain from flipping it until it's time to cook the other side as flipping it might interfere with the mallard reaction which is responsible for making that delicious crust. Once I flip my steak I throw the onions and garlic in and move them around while avoiding moving the steak as much as possible. As for the garlic bread stores usually sell it and making it is really just a matter of throwing it in the oven for like 5 minutes and package gravy is pretty straight forward.

 

[retributor]

I had a rib grilling steak covered in caramelized onions and garlic complete with baked potatoes covered in grated cheddar cheese and gravy along with some garlic bread. My nephew did all the cooking this time around but it's really simple. For the potatoes heat up your oven to 350F, wash them, stab them with a paring knife to let steam escape and to ensure even cooking, and turn them over once you've reach halfway into the cooking time. Smaller potatoes like yellow potatoes will take at least 30 minutes while larger potatoes like russets will take at least 45 mins.

While that cooks prep the onions and garlic for your steak. Slice your onion into strips and put them aside for later. As for the garlic you'll want to cut them into slices. Now onto the best part. Grab your steak and season it with salt and pepper on both sides while you heat up your pan to medium high. If you cook it on a too low of a temp you won't get a good crust. If you don't have a rib steak you can substitute with cheaper cuts like top sirloin or tri tip. You'll know your pan is hot once the oil starts to smoke a little. Throw it in and cover it either with a grease mesh lid. I don't recommend a standard lid as you might end up steaming your steak. If you're worried about the steak getting too dry throw in some butter and baste it as it cooks. Depending on your steak thickness will determine how long to cook it. I usually aim for 6-7 minutes on each side unless it's thinner or thicker than the usual thickness as I aim for medium rare.


You'll want to refrain from flipping it until it's time to cook the other side as flipping it might interfere with the mallard reaction which is responsible for making that delicious crust. Once I flip my steak I throw the onions and garlic in and move them around while avoiding moving the steak as much as possible. As for the garlic bread stores usually sell it and making it is really just a matter of throwing it in the oven for like 5 minutes and package gravy is pretty straight forward.

Based