Gavinmad
Mr. Poopybutthole
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So she's probably used to soy sauce that was brewed from unfiltered sewage
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Gravy's Cooking Thread
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So she's probably used to soy sauce that was brewed from unfiltered sewage
Siliconemelons
Ssraeszha Raider
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You gatta reuse sewer cooking oil at least 8 times to get your moneys worth.
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moonarchia
The Scientific Shitlord
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I haven't made jambalaya in a long time. Need to put that on the list. Already knocked out my chicken andouille gumbo recently. Wouldn't mind making seafood gumbo, but fucking crab and crawfish prices are stupid high right now.
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Furry
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I'm sure I've had tritip in my life, but it wasn't anything I remembered. Bought a tritip back when people were talking about it and have had it dry aging in my fridge since then. Trimmed it up and pan seared it today, ended up being about 12 mins in the oven to get it to rare. Normally I think dry aging only moderately improves flavor, but with the tri tip it was something else. The beef flavor was off the charts. It was probably the meatiest beefiest tasting steak I've ever had. I cut off a small part of it to eat without dry aging just because the steak was too big for what I wanted and the difference was mind blowing.
I made a light diane sauce that complemented it perfectly. One of my best steak experiences in a long while, recommend. This was actually my first time dry aging something so long, I regularly do 2-3 days just because it sears better. I have to wonder if the pre-dry aged steaks I've bought were scams or poorly done. My first time questioning central market.
I made a light diane sauce that complemented it perfectly. One of my best steak experiences in a long while, recommend. This was actually my first time dry aging something so long, I regularly do 2-3 days just because it sears better. I have to wonder if the pre-dry aged steaks I've bought were scams or poorly done. My first time questioning central market.
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The only crawfish I normally eat are boiled and they are bought fresh/live coming from the spillway. Too early for that. Easter is the big one normally and then onward. During low water/drought a few years ago it was a huge no go. Fresh when you buy it by the sack from a guys truck who just drove in from the spillway less than a hour away. Damn now I'm crawfish hungry.
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I'm talking the one lb bag of frozen tails I typically add to my seafood gumbo. Used to be 7-8 now it's like 18.
I know season is coming up, and hopefully it's a decent harvest so the damn prices might be more palatable.