Media What’s everyone eating, drinking, etc. for UFC 305?

[nonoob]

Chicken Parm with Angel hair pasta (al dente of course), garlic toast with Pico de gallo made with fresh garden-picked Parks whoppers tomato & Cayenne peppers, Double IPA coldies to wash it all down with.

The usual

3 words...yum yum yum !

 

[Paolo Delutis]

SHAWARMA SON!!! ...

And some High Quality H2O ..

Ya boys in training ..no more sugar shit or booze

 

[The Legendary Scarface]

Cheese and buffalo chicken pizza on deck

 

[Other]

Homemade Pizza and weed

 

[KungFuFoo]

pizza. half meat special, and half combination. with cold, fresh sliced roma tomatoes and parmesan cheese on top. WOOT!

tried a different pizza place than usual. nothing to write home about. 5.5/10. dominos is better.

 

[Ian]

Tri-tip steak bites with Greek seasoning and air fried potatoes. Paired with ice water and GMO Cookies sugar wax.

 

[Bobby Kotick]

fois gras spread on crusty artisian bread
dead sea salt and aged malt vinegar handcooked kettle chips

goats milk

 

[Other]

Hello hello

 

[gentel]

Been fasting all day (currently 7:20pm in my time zone), I tasted a sip of the milk I was putting in my coffee and it legit tasted like ice cream cause of the fasting effects

 

[BigTruck]

O'Neill

Congrats, you win!

 

[Your Salad]

Corned meat, fresh vegetables and white sauce.

Wine too of course.

So, no judgment here. Corned meat is vague, I'm assuming corned beef? Any cut be 'corned'. Were you using Brisket? If not, you should try the cut in your process.

word.

Corned meat is fucking delicious. I do it easy in slow cooker, 2kg. Add and onion, 1/3rd cup brown sugar, 1/3rd cup apple cider vinegar, bay leaf, pepper corns, a few cloves, water to cover. A cheap cut that ends up perfectly tender and tasty hot or cold later in the week

You might want(or not) to know that's not actually 'corned' meat. Corning beef/meat is curing or brining the meat using salts and or sodium nitrates (the latter will keep your completely well-done meat red regardless of the braise) before cooking.
I always use Michael Ruhlmon's recepie https://ruhlman.com/cure-corned-beef/ for proportions(specifically meat, salt, sugar, sodium nitrate) when I corn beef. The spices I play with depend on my mood.
His book on charcuterie and curing was the most comprehensive around when I was cooking professionally.

You have inspired me to try it next time

Always try to cook something new if it tickles your taste buds hearing about it.
So many different ideas so little time.

 

[Blanqa Blanqua]

So, no judgment here. Corned meat is vague, I'm assuming corned beef? Any cut be 'corned'. Were you using Brisket? If not, you should try the cut in your process.

You might want(or not) to know that's not actually 'corned' meat. Corning beef/meat is curing or brining the meat using salts and or sodium nitrates (the latter will keep your completely well-done meat red regardless of the braise) before cooking.
I always use Michael Ruhlmon's recepie https://ruhlman.com/cure-corned-beef/ for proportions(specifically meat, salt, sugar, sodium nitrate) when I corn beef. The spices I play with depend on my mood.
His book on charcuterie and curing was the most comprehensive around when I was cooking professionally.

Always try to cook something new if it tickles your taste buds hearing about it.
So many different ideas so little time.

bro you sound like you are working on the intricacies of details of meals that I still don’t even know the names of.



Yes, beef yes, corned beef, and yes brisket / silverside (one may need to be conscious that different terms are used in different parts of the world

I think I will try the horseradish sauce, and if I get time look at the curing link - but agree, so little time!!!!

 

[Your Salad]

bro you sound like you are working on the intricacies of details of meals that I still don’t even know the names of.



Yes, beef yes, corned beef, and yes brisket / silverside (one may need to be conscious that different terms are used in different parts of the world

I think I will try the horseradish sauce, and if I get time look at the curing link - but agree, so little time!!!!

I hope I didn’t come off as condescending in my previous post bro. I was definitely in the middle of shitposting while being a bit tipsy after the fights last night.
Thing about cooking is there are levels to the game, but most anyone can hit a pretty elite spot with practice and education.
I worked in fine dining for over a decade and cooking is just second nature.

 

[Blanqa Blanqua]

I hope I didn’t come off as condescending in my previous post bro. I was definitely in the middle of shitposting while being a bit tipsy after the fights last night.
Thing about cooking is there are levels to the game, but most anyone can hit a pretty elite spot with practice and education.
I worked in fine dining for over a decade and cooking is just second nature.

lol, naw you came off as knowledgeable & passionate

I would have got into more of a conversation about it with you if I was not so time-poor at the mo Barely time to Sherdog

 

[Your Salad]

lol, naw you came off as knowledgeable & passionate

I would have got into more of a conversation about it with you if I was not so time-poor at the mo Barely time to Sherdog

DM me anytime.