where's the cooking thread?

[Mooney]

Originally Posted by ohnoitsbonnie

Have you learned nothing from what happened to peabody, Mooney? :/

that posting on netphoria will make you gay? fingers are still crossed.

[Trotskilicious]

guys i don't think baking works like that, you can't bake something at a hotter tempature than intended as long as it's for a shorter amount of time

[reprise85]

short hair.

[Mooney]

Originally Posted by Trotskilicious

guys i don't think baking works like that, you can't bake something at a hotter tempature than intended as long as it's for a shorter amount of time

you can if you are expecting different results. i hate a realy dense, bready pizza crust. hotter temps will give you much better oven spring, and you get a crust that is crisp on the outside and light and airy on the inside.

wear your hair how YOU like it mooney
don't conform to societal expectations

[Eulogy]

Short

[Mooney]

perhaps it's time for a haircut.

on a more related note: according to wikipedia, the cow i am going to be eating a part of for supper tonight should have been hand massaged and fed beer. sounds like my dinner lived a good life.

[ohnoitsbonnie]

Originally Posted by Trotskilicious

guys i don't think baking works like that, you can't bake something at a hotter tempature than intended as long as it's for a shorter amount of time

Not for most foods but pizza requires high heat and a short cooking time

[ohnoitsbonnie]

Luke to thread

[Mooney]

Originally Posted by ohnoitsbonnie

Not for most foods but pizza requires high heat and a short cooking time

well certain types of pizza. to each their own, though. if you put pizza hut pan pizza in a wood fired oven at 1000F you're not necessarily going to get great results. need really hydrated dough, 00 flour, really thin crust.

[noyen]

I like pizza but I guess not that much. not enough to die over or even be near something that hot. I burned the back of my calf on a charcoal chimney starter on the fourth. thing was like 1000 degrees. two weeks have passed and it is the worst pain I've endured over such a long time in my life and I'll probably end up getting a skin graft this week because it has gotten infected. but you're right a high quick heat, Italian style where the pizza is cooked in about 90 seconds or less produces some pretty tasty pizza. I just wonder how much electiciry you're using just to make a pizza. I would think the cost and inefficiency would make me just seek out a good brick oven/wood fire oven takeaway.

[noyen]

Originally Posted by Mooney

perhaps it's time for a haircut.

on a more related note: according to wikipedia, the cow i am going to be eating a part of for supper tonight should have been hand massaged and fed beer. sounds like my dinner lived a good life.

just don't cook it much and waste all that massaging and beer effort. eating it nearly raw is the best. Its wagyu right? doesn't look like Kobe, more like wagyu. I hope you didn't pay Kobe prices for wagyu. Kobe looks almost completely white and dear lord. Wagyu is fucking amazing too. I'd do like 30 seconds on each side after setting at room temp before cooking it.

[Mooney]

Originally Posted by noyen

just don't cook it much and waste all that massaging and beer effort. eating it nearly raw is the best. Its wagyu right? doesn't look like Kobe, more like wagyu. I hope you didn't pay Kobe prices for wagyu. Kobe looks almost completely white and dear lord. Wagyu is fucking amazing too. I'd do like 30 seconds on each side after setting at room temp before cooking it.

its labelled '8 star wagyu beef' and it came from the fucking superstore. i have no idea why they had it, but i bet it is from some inbred hybrid cow in alberta. it was $42 for 11 ounce striploin, but my rewards card was giving a certain amount of points per $1 spent on fresh beef, so I'll end up getting about $15 back. the cashier said holy shit, how did you get so many points?! when she ran my like $70 worth of groceries through her cash.

i was thinking of cooking it a couple minutes per side and aiming for medium-rare...it's not that thick. would you really recommend super rare? i imagine that fat just melts as soon as it hits the heat.

[noyen]

Originally Posted by Mooney

its labelled '8 star wagyu beef' and it came from the fucking superstore. i have no idea why they had it, but i bet it is from some inbred hybrid cow in alberta. it was $42 for 11 ounce striploin, but my rewards card was giving a certain amount of points per $1 spent on fresh, so I'll end up getting about $15 back. the cashier said holy shit, how did you get so many points?! when she ran my like $70 worth of groceries through her cash.

i was thinking of cooking it a couple minutes per side and aiming for medium-rare...it's not that thick. would you really recommend super rare? i imagine that fat just melts as soon as it hits the heat.

Absolutely as rare as you can take it the better it will be. a nice crisp sear super hot but not cooked through. I'd even do a few slices raw and dipped into maybe a hot broth. You'll waste it by cooking it too much. Promise. It will be like butter.

it kind of sucks being one of those philistines that can only eat well done
i feel like i'm being judged every time i say the words at a restaurant

http://petapixel.com/2014/07/18/self...morning-toast/

we can bring cock on toast to life

[noyen]

Originally Posted by Aeris Hilton

it kind of sucks being one of those philistines that can only eat well done
i feel like i'm being judged every time i say the words at a restaurant

I would only judge you if you paid for wagyu/kobe hamburger or anything more than medium rare wagyu/kobe. regular old steak even prime I can understand its a palate issue and all. but these fatty marbled steaks aren't meant to really by cooked much. the best is when its seared crispy and raw and quivering on the inside. you don't even have to chew it kinda just melts in your mouth. it's making me horny just thinking about it. its basically beef sushi. raw is amazing. Thin sliced raw and just dipped into hot broth for a second is heaven shitting in my mouth.

[Mooney]

normally i let a steak rest for an hour on the counter pre-cooking, then salt and pepper and rub with olive oil right before cooking. should i salt the wagyu at all? i don't have a cast iron pan, so its going on the propane grill. should i get the grill as hot as possible then cook 30 seconds per side?

also if i really prefer medium-rare to rare for normal steak, should i still try the wagyu rare? I don't generally like the texture of raw meat.

[ohnoitsbonnie]

Originally Posted by Mooney

well certain types of pizza. to each their own, though. if you put pizza hut pan pizza in a wood fired oven at 1000F you're not necessarily going to get great results. need really hydrated dough, 00 flour, really thin crust.

Don't treat me like a child

[ohnoitsbonnie]

Oh, meat talk now

[Mooney]

Originally Posted by ohnoitsbonnie

Don't treat me like a child

excuse me?

[noyen]

Originally Posted by Mooney

normally i let a steak rest for an hour on the counter pre-cooking, then salt and pepper and rub with olive oil right before cooking. should i salt the wagyu at all? i don't have a cast iron pan, so its going on the propane grill. should i get the grill as hot as possible then cook 30 seconds per side?

also if i really prefer medium-rare to rare for normal steak, should i still try the wagyu rare? I don't generally like the texture of raw meat.

Yeah do the pre-room temp.thing and salt and pepper like you like it and oil fine too. I'd get the grill as hot as you can. Just try it rare like that, I'd you don't dig it you can always cook it more. It would just be a shame to miss out on something you might really like/normally wouldn't. Can always just cut a slice when you've seared it and do a really thin raw slice too. If its not your thing just throw it back on the grill to med-rare. the texture and flavor will be different than what a prime steak or angus is like rare. not to be a snob but its like intervention. you gotta try it.. Whole point of those expensive cuts of marbled meat like that. do you like sashimi fish? butter? you'll like it. If it sucks you can call me an asshole here and I'll apologize for suggesting it. Try to get it liked you'd do an expensive tuna steak, crisp cooked outside raw inside.

[Mooney]

Originally Posted by noyen

Yeah do the pre-room temp.thing and salt and pepper like you like it and oil fine too. I'd get the grill as hot as you can. Just try it rare like that, I'd you don't dig it you can always cook it more. It would just be a shame to miss out on something you might really like/normally wouldn't. Can always just cut a slice when you've seared it and do a really thin raw slice too. If its not your thing just throw it back on the grill to med-rare. the texture and flavor will be different than what a prime steak or angus is like rare. not to be a snob but its like intervention. you gotta try it.. Whole point of those expensive cuts of marbled meat like that. do you like sashimi fish? butter? you'll like it. If it sucks you can call me an asshole here and I'll apologize for suggesting it. Try to get it liked you'd do an expensive tuna steak, crisp cooked outside raw inside.

i cooked it before reading this. i grilled it for 90 seconds per side at 550F. not quite wide open on the grill. i was going to say it ended up a touch over rare because it was only red about 85% of the way through, but i googled steak doneness charts and each seem to say rare is 75% red, so i guess a touch under rare.

i let it sit for five minutes to let the juices redistribute, and the the first thing i noticed from the first bite was that it was much cooler than i expected - that is probably just a factor of it coming off the grill at a lower internal temperature than i'm used to.

holy fuck.

it just melts in your mouth. and tasted like i cooked it in a pan basted with half a pound of butter. i hadn't had a strip loin in quite some time, and you could tell right away that is indeed a stip loin, but all the flavours are amplified and it is so tender. but not the same kind of tenderness you get from a tenderloin, either. it almost seemed super rich, too. like about 2/3 of the way though i felt completely satisfied, when normally i could polish off a steak that size without hesitation.

i haven't bought steak as much in the last year or two, been more focused on pizza making and making fresh pasta. i would buy tenderloin, and sure its tender but it lacks flavour. then i would buy a fattier cut, and sure it would be a little tastier, but tougher. i couldn't win. but this fucking steak...was perfect.

[Trotskilicious]

Originally Posted by noyen

just don't cook it much and waste all that massaging and beer effort. eating it nearly raw is the best.

i like it medium rare ("oh, an aristocrat") but pretty much

[Shallowed]

I wish I liked steak so I could do this test

[yo soy el mejor]

that's not just a test. it's sign language.

[Mooney]

i want more wagyu.

[slunken]

Originally Posted by Mooney

i cooked it before reading this. i grilled it for 90 seconds per side at 550F. not quite wide open on the grill. i was going to say it ended up a touch over rare because it was only red about 85% of the way through, but i googled steak doneness charts and each seem to say rare is 75% red, so i guess a touch under rare.

i let it sit for five minutes to let the juices redistribute, and the the first thing i noticed from the first bite was that it was much cooler than i expected - that is probably just a factor of it coming off the grill at a lower internal temperature than i'm used to.

holy fuck.

it just melts in your mouth. and tasted like i cooked it in a pan basted with half a pound of butter. i hadn't had a strip loin in quite some time, and you could tell right away that is indeed a stip loin, but all the flavours are amplified and it is so tender. but not the same kind of tenderness you get from a tenderloin, either. it almost seemed super rich, too. like about 2/3 of the way though i felt completely satisfied, when normally i could polish off a steak that size without hesitation.

i haven't bought steak as much in the last year or two, been more focused on pizza making and making fresh pasta. i would buy tenderloin, and sure its tender but it lacks flavour. then i would buy a fattier cut, and sure it would be a little tastier, but tougher. i couldn't win. but this fucking steak...was perfect.

It's the only explanation I can think of.

[Mooney]

pasta arrabiatta

garlic, pancetta, crushed tomatoes, hot pepper flakes, parmesan, parsley, penne. my favourite pasta dish to make. i want to get a pasta extruder to make my own penne...i have rollers/cutters for other types.

[vixnix]

I bought 2kg of ground beef yesterday and mixed it up with egg, breadcrumbs, onion, zucchini, garlic, onion, salt, pepper, parmesan & dried herbs.

Then I shaped it into 26 burger patties and two meals worth of meatballs.

We had hamburgers last night, and I baked all the meatballs in the oven so that the fat came out onto the baking paper.

Tonight I cooked up a bit of spaghetti for the kids, and emptied half jar of sauce into a saucepan with some meatballs. when it was done I fed it to the kids and left them with the babysitter.

I told my husband that it was spaghetti and meatballs for dinner - I had to go out to choir. My husband came home, found the meatballs, and ate them without sauce or spaghetti. 6 portions of meatballs, because he couldn't be bothered emptying the sauce into a saucepan and cooking some spaghetti.

This is what I have to live with.