Lifestyle Whatcha cooking?
- Thread starter mysticmac
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I didn't snap a pic of breakfast, but it was scrambled eggs with bacon, spinach, tomato, and mozzarella.
Lunch: Shrimp bowls for the week. Garlic butter shrimp w/ rice mixed with soy sauce, red pepper flakes, & veggies.
Dinner: Salmon salad.
Lunch: Shrimp bowls for the week. Garlic butter shrimp w/ rice mixed with soy sauce, red pepper flakes, & veggies.
Dinner: Salmon salad.
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I love that cut of lamb
I enjoy the marrow that comes out of that groove in the bone in your picture
I get em at cosctco and season them with garlic rosemary salt pepper avocado oil and then cook to medium rare
Great looking veggies also
M
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MysticMac, how do you cook your NY strip?
I do most of my cooking in a cast iron pan on the stovetop. Start with the fat cap down in a cold pan, go through the warm up process for any CI pan like that until the fat renders down (rather than adding oil), then sear on both sides, then lower the heat and cook until medium rare. Let it rest for five minutes off the heat. Once in a while, I'll butter baste it.
ok thx, best way to clean cast iron pan?
Use a chainmail scrubber (Lodge makes a good one) right after cooking, then go eat and let the pan cool. Once cool, use a pan scrapper to gather all the bits of spices / food that were stuck to the pan, then just use a paper towel to remove those bits.
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Gonna have ta get me one a dem shitz. Thx1138.
right thread wrong time
Great Dishes man...I like real life cooking threads and your stuff is top notch.
I broiled perfectly marinated flank steak last night, cooked perfectly and very tasty...I am horrible at taking pictures so use your imagination.
I broiled perfectly marinated flank steak last night, cooked perfectly and very tasty...I am horrible at taking pictures so use your imagination.
Rose rokbokki - Korean rose tteokbokki with ramen. I also added cheese which is pretty traditional. It’s a street food in SK, and it’s amazing. It is a lot more red in person. I highly recommend trying it if you can. I made this one myself, but many k-bbqs have it. 10/10, hella spicy. I got the extra hot gojuchang ?
That looks great! I've never had it.
Thank you!
It’s chewy and spicy,. I highly recommend it unless you have texture or fish aversions since it’s made with anchovy soup stock and fish cakes. It’s usually on the appetizer menu in Korean places and spelled dukboki (phonetic spelling). Most of the time it’s just plain, without the ramen, cream, and cheese.
Air fryer tofu today. The smaller ones (right) are just tossed in toasted sesame oil and cornstarch and the larger (left) are marinated in soy sauce, rice wine vinegar, and toasted sesame oil, then breaded in cornstarch. Definitely next time gonna let it marinate longer but the flavor was really good.
