Recent content by Dr.Retarded

For whatever reason the Amazon link didn't work. I just shows up failed emoji deal. What do you make your gochujang sauce with, or how do you make it? I'm a little bit leery of it right now cuz when I made stir fry to test out the new wok, I put a big keeping tablespoon of the trader Joe's...

I'm guessing she had the candle next to a big glass of whiskey or something. Maybe one of those burning oil things? That was pretty hilarious though.

I bought one of a big retractable ones. I just made certain a really clean it well afterwards. Like I used it on a couple of New York strips that were not a great quality that they were cheap, and it seemed to make a difference. I have to order one of those poker style one's. For the money...

Was actually thinking about trying to use that with a skirt steak, even though I can cook them nice and tender, I'm just more curious if using that as a tenderizing method I can get even better results. Did end up buying one of those meat tenderizers that has all the little prongs of Amazon...

I'm starting to use pseudo velveting techniques with certain cuts of meat, by getting up sprinkle of baking soda. Top round isn't bad you just really have to make certain it's thick enough when you go to grill it after marinating. Is that the best cat absolutely not, but can it still turn...

Top rounds great, or London broil, or I don't remember if they're the same damn thing, I buy it all the time. Like you all slice it and use it for different things, or cut it into steaks and just treat it like a sirloin, which I guess it's sort of is. One of the best things that I do is cut it...

Okay I guess it was just some stupid social media BS. Sorry what's this retarded. Was he getting paid for a promotion or something maybe on the back end? Why didn't he even need to do that? I guess those people just live in a whole different world.

What's the In-N-Out Burger stuff? Never heard of that, not the chain, but regarding him.

Have you just been cutting your chucks into steaks and what have you? I always pick up one or two when they're on sale where I can get a decent size one for about $7. I've been sometimes treating them like roast beef on the grill I just monitoring the temp doing reverse sear, and as long as...

More like jizz university... I'm assuming that's the joke you were trying to make.

Diesel at least it was good in all of the Riddick movies. He's had some other ones that I've seen him in that I don't typically mind him, but he plays the same damn character every time, Vin Diesel. I mean it's no different than Tom Cruise or something.

Short rib is hard to beat. It's not exactly cheap either though, but it's rich enough where you don't end up eating much. When we did our sushi week for Valentine's, I picked some up and sliced it thin and made fake wagyu rolls that I just torches the beef to cook. Out of one pack of flanken...

I don't know if it's better than any steak, but cuts like oxtail are much better for low and slow brazing because of all of that fat and connective tissue. I mean if you get a wagyu chuck roast or something, you probably get really good results you just wouldn't have to bone marrow just woke...

Yeah I refuse to pay that price for oxtail, when I can get a much nicer cut. That's what happens every time I look at skirt steak, despite the fact I love it so much and it's so versatile for different dishes, it's about the same damn prices ribeyes on sale now. The problem is all the...

I just assumed it was oxtail, but I'm sure it's just as expensive here which is retarded. I'll have to check to see if there's shank. I may be seen it a few times, but don't remember the price. I mean both are wonderful for all of that collagen and bone marrow. You could always buy the...