Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
hah
just grabbed a two pack myself this morning
gonna marinate it until tomorrow
9.50 a lb...yours was 4.50 a lb
good times
Marinate? If you're marinating a tritip I really hope it's Select grade.
Beef gets salt, pepper, garlic, and if we are feeling feisty some celery seed and/or rosemary
select grade? is that below Choice?
This one is Choice. Looked great so I grabbed it.
I actually just rub those above spices on it plus a lil more, and toss it in a bag with olive oil or avocado oil overnight.
I do one with middle eastern spices and I do the other with more traditional spices like you listed.
reverse sear and bam! dinner
Ok, as our resident beef expert I'll allow that.
damn you are killing it chiefLearned this meal during the New Kids On The Block summer of 1989 in Puerto Rico.
Kinda like an empanada, but with Puerto Rican stuff in it.
and you take good pictures also, plus you have a tidy presentation
those look amaze
Thanks bro. This will be my last one for about a week. Go back to work tomorrow.
What pastry/tortilla or whatever? They look well tasty. Decided against eggs, if I can peel myself off the couch I'm going out to get a chicken to roast. Got plenty of veg, just need white wine to make a gravy.Learned this meal during the New Kids On The Block summer of 1989 in Puerto Rico.
Kinda like an empanada, but with Puerto Rican stuff in it.
Usually use these Goya pastry discs.
Walmart sells them in the freezer.
But I couldn't find them in Utah, so I just followed a random YouTube video for pastry dough and it works.
Those Goya discs are too easy though.
They bubbled up lovely. Still chuffed we're all in the kitchen doing stuff rather than getting Uber Eats to deliver...PF Changs keep sending emails though and it's really tempting.Usually use these Goya pastry discs.
Walmart sells them in the freezer.
But I couldn't find them in Utah, so I just followed a random YouTube video for pastry dough and it works.
Those Goya discs are too easy though.
Some nice fat in that tritip.Gaze upon my meat.
Ooooo yaaaaaa. It's a beautiful prime cut fo sho. I got baked taters in the oven and the wife is grabbing some asparagus.
Went to local grocery store for a chicken and a few other bits, they've got it sorted. Masks, gloves, disinfecting everything before a new customer. And the shelves were stacked full of pretty much everything. My local Safeway was barren when I went a week or so ago. Only thing I couldn't see was parsnip, and they were running a bit low on the wine and beer selection. Plenty of milk which has been like gold dust. Keep it local ig you can, guys.
Now all I've got to do is find the energy to cook it.
Now all I've got to do is find the energy to cook it.
You can do it. Make us proud!
You made us all proud today
@Chief, you're doing a great fucking job.
Pretty sure you're about to show me up with that tri-tip.You made us all proud today
Stop, you're too modest.Pretty sure you're about to show me up with that tri-tip.
how long do you let the spices set in before heat?Gaze upon my meat.