Hit me with your best dish

I don't make omelettes. I make egg calzones.

5 eggs, big pan, stuffed with cooked meats, veggies, and cheese. Eating with your hands is not advised though.
 
Da Speeit said:
Butter?
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Good amount of butter, whisking your eggs very thoroughly, low to med-low heat (and even pulling off the burner every once in a while), constantly stirring the edges and shaking the pan so no large curds form and some patience.
 
Johnny2fists said:
What kind of microwave do you use? It's key, and I recommend a 15 minute defrost at room temperature...
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Microwave lol what is this amateur hour? Put em in the oven bro. Worth the wait.
 
Da Speeit said:
I see a lot of "properly cooked steak" but no one detailing what cuts or technique they use. Everyone thinks theyre good at cooking steak
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For ribeye I like to use Alton Brown's method.

1 &1/2" ribeye set out for 45 minutes to an hour

Heat oven to 500 with your cast iron skillet or heavy frying pan in the oven until it comes up to temp.

Remove pan from oven and put over a burner at high heat for several minutes.

Lightly coat the steak with a high temp oil like canola (olive oil will burn)
Salt and pepper the steak on both sides

Sear in the pan over high heat for 30 seconds on each side

Immediately put the pan in the oven and cook for two minutes
Flip and cook another two minutes

Remove from oven and place steak on an overturned saucer with a piece of foil placed over the top. (The saucer prevents the steak from sitting in its own juices ruining the beautiful sear you've created. The foil lays flat and isn't wrapped around the edges of the steak or saucer.)

Rest for 2-3 minutes. Should be a perfect medium rare.

If I grill a steak like a thinner porterhouse it's high heat with a short cooking time. I'm used to using the touch method for determining doneness and cooking time will vary a bit depending on type of grill I'm using.

When we visited my wife's friend last year I watched her friend's husband grill some beautiful, thicker ribeyes. He sat down with a cigar after putting them on and declared "I know the steaks are done when I finish my cigar." I had to do everything in my power to not strangle the guy. The capper was when he used a carving fork to flip them several times as they cooked. Needless to say they were thoroughly cooked through and dry.
 
Gorack said:
For ribeye I like to use Alton Brown's method.

1 &1/2" ribeye set out for 45 minutes to an hour

Heat oven to 500 with your cast iron skillet or heavy frying pan in the oven until it comes up to temp.

Remove pan from oven and put over a burner at high heat for several minutes.

Lightly coat the steak with a high temp oil like canola (olive oil will burn)
Salt and pepper the steak on both sides

Sear in the pan over high heat for 30 seconds on each side

Immediately put the pan in the oven and cook for two minutes
Flip and cook another two minutes

Remove from oven and place steak on an overturned saucer with a piece of foil placed over the top. (The saucer prevents the steak from sitting in its own juices ruining the beautiful sear you've created. The foil lays flat and isn't wrapped around the edges of the steak or saucer.)

Rest for 2-3 minutes. Should be a perfect medium rare.

If I grill a steak like a thinner porterhouse it's high heat with a short cooking time. I'm used to using the touch method for determining doneness and cooking time will vary a bit depending on type of grill I'm using.

When we visited my wife's friend last year I watched her friend's husband grill some beautiful, thicker ribeyes. He sat down with a cigar after putting them on and declared "I know the steaks are done when I finish my cigar." I had to do everything in my power to not strangle the guy. The capper was when he used a carving fork to flip them several times as they cooked. Needless to say they were thoroughly cooked through and dry.
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That shit creates too much smoke for me to do it in my kitchen. I put my cast iron pan directly on my grill outside when searing a steak.
 
bref said:
Good amount of butter, whisking your eggs very thoroughly, low to med-low heat (and even pulling off the burner every once in a while), constantly stirring the edges and shaking the pan so no large curds form and some patience.
Click to expand...

Never take it off the burner. Ill maybe make a video for you
 
Da Speeit said:
I see a lot of "properly cooked steak" but no one detailing what cuts or technique they use. Everyone thinks theyre good at cooking steak
Click to expand...

The cut is a matter of preference. Personally, I prefer fat. So I like a bone in ribeye. T-bone and porterhouse are also good, same basic muscles. But I also like a flat iron steak once in a while, which has nearly no fat. Both are cooked the same, med rare at MOST. I grill mine with lump charcoal, and how long to cook it is as much feel as anything. Every fire is different. It takes some practice, but eventually you learn what it should feel like when you press on it. For med-rare, it should be “springy”. If you push on it and it’s firm, it’s too far done. Keep in mind it’ll keep cooking for a couple minutes after you take it off the grill (or skillet). Let it sit on the plate for 4-5 minutes before eating.
 
Gavster said:
Isn't it awkward to cut up on top of the spaghetti?
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Yeah, you gotta have a sharp knife

If you don't want to be a pig you could also just serve less pasta and have the steak a bit on the side.

pix_8_2238_4409_5172dd88dcc42.jpg
 
You all posting so deliciousness for sure. I don't think anytime in history has the common man, any man really, had access to such a delicious and wide variety of food.
 
bref said:
Good amount of butter, whisking your eggs very thoroughly, low to med-low heat (and even pulling off the burner every once in a while), constantly stirring the edges and shaking the pan so no large curds form and some patience.
Click to expand...


Agreed, making a good omelette takes a lot of practice, people fuck it up a ton and burn the hell out of it. I prefer how Jacques Pepin makes them, the more traditional French style. I was always taught an omelette should have no brown on it whatsoever.
 
Golden rice with chilli chicken. My specialty.

I usually make it for UFC card and then munching it slowly all night. Gonna make one big bowl for UFC 200 and eat while watching awesome fights.

Will take a photo of that UFC 200 bowl and post it.
 
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mjmj said:
The cut is a matter of preference. Personally, I prefer fat. So I like a bone in ribeye. T-bone and porterhouse are also good, same basic muscles. But I also like a flat iron steak once in a while, which has nearly no fat. Both are cooked the same, med rare at MOST. I grill mine with lump charcoal, and how long to cook it is as much feel as anything. Every fire is different. It takes some practice, but eventually you learn what it should feel like when you press on it. For med-rare, it should be “springy”. If you push on it and it’s firm, it’s too far done. Keep in mind it’ll keep cooking for a couple minutes after you take it off the grill (or skillet). Let it sit on the plate for 4-5 minutes before eating.
Click to expand...
New Yorks are firm no matter how cooked they are. You shouldnt even have to press the meat
 
shrimp cocktail and ceviche.
lots of chile, lots of lime and spices.
you can't handle it.
 
Carnivore says: watching animal planets, getting hungry.

Herbivore says: mowed the lawn, starving now
 
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