What Did You Cook Today? Photo Thread

[th Fireball Kid]

[Updates at the end of the thread]

Ever since the pandemic, I had to learn how to cook for myself. At first it was because restaurants were closed and lockdowns. Then it was because I wanted to save money. Now it’s because I’ve moved to a place where the food options are extremely limited and I have to drive quite a bit to get a good meal.

ever since I started cooking I’ve found out it was fun and it helped show people around me that I care about them. Cooking now has become a fun hobby, a passion you could say.

Butter basted NY Strip Steak with garlic and rosemary

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

 

[Slobodan]

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

Good stuff man.

@Bornstarch you could learn a thing or two from this guy.

 

[HUGHPHUG]

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

Kerrygold fuck yeah

 

[Ballsaque]

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

Looks good, but had nothing to do with what you put in the title dawg.

 

[th Fireball Kid]

Good stuff man.

.

Thanks man, I want to eat good but stay in my budget so I’ve been learning how to cook

Kerrygold fuck yeah

nectar of the gods, am I right?

Looks good, but had nothing to do with what you put in the title dawg.

true, I fixed it lol

 

[SSgt Dickweed]

Ever since the pandemic, I had to learn how to cook for myself. At first it was because restaurants were closed and lockdowns. Then it was because I wanted to save money. Now it’s because I’ve moved to a place where the food options are extremely limited and I have to drive quite a bit to get a good meal.

ever since I started cooking I’ve found out it was fun and it helped show people around me that I care about them. Cooking now has become a fun hobby, a passion you could say.

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

 

[what-wut]

That's a legit restaurant quality meal Sherbro, good for you.

Any tips for cooking artichokes, those look good.

 

[TheTickG]

Ever since the pandemic, I had to learn how to cook for myself. At first it was because restaurants were closed and lockdowns. Then it was because I wanted to save money. Now it’s because I’ve moved to a place where the food options are extremely limited and I have to drive quite a bit to get a good meal.

ever since I started cooking I’ve found out it was fun and it helped show people around me that I care about them. Cooking now has become a fun hobby, a passion you could say.

I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter, garlic and rosemary.

Tl/dr

Great pics though.

 

[Mangar]

 

[mb23100]

You need to show a thing or two to this guy

https://forums.sherdog.com/threads/whats-a-good-can-jar-spaghetti-sauce.4261154/#post-169535270

 

[lakersfan45]

Damn dawg I’m a vagitarian so I can help too much but make some caremlized onion that’s my rule for steak.

I went to a Michelin man resteraunt called Cut in Beverly Hills and I asked for A1 sauce as a joke the<Lmaoo>waitrt did not laugh so I tried again and said I have a small bladder when asking for the bathroom and still no laugh that waiter was a tough one my dawg

 

[My name is]

During the pandemic, I started buying whole beef and pork and smoking it. I've gotten pretty good at it

 

[Pittie Petey]

Needs more white rice

 

[dreden1982]

Looks delicious. One thing though. If you're cooking on the stove top anyway what is the point of heating the pan up in the oven?

 

[x9lonewolf]

This looks absolutely incredible.

I cooked two ribeyes this last week for burrito bowls. I sous vide them for 2 hours at 129 degrees F. Then will reverse sear on a charcoal grill(Big Green Egg) at 600 degrees F for 30 seconds each side the rotate them 90 degrees and do another 30 seconds on each side. It makes for a great crust.

 

[xHeadx]

Thanks for sharing. Looks delicious. I make this quite often because my son likes to eat a steak after school & he doesn't like the fat. We cook twice per day on most days.

 

[Osculater]

Good stuff man.

@Bornstarch you could learn a thing or two from this guy.

 

[Osculater]

Thanks for sharing. Looks delicious. I make this quite often because my son likes to eat a steak after school & he doesn't like the fat. We cook twice per day on most days.

Damn, lucky kid

 

[th Fireball Kid]

That's a legit restaurant quality meal Sherbro, good for you.

Any tips for cooking artichokes, those look good.

thanks brother, I love artichokes but I haven’t cooked them yet. I do love those marinated ones that comes in a jar lol. When I’m in doubt I always go with olive oil, a good amount of salt, pepper and if need be- lemon. That usually makes anything edible lol

Tl/dr

Great pics though.

I was thinking the same thing lol. Too long

View attachment 949665 Damn dawg I’m a vagitarian so I can help too much but make some caremlized onion that’s my rule for steak.

I went to a Michelin man resteraunt called Cut in Beverly Hills and I asked for A1 sauce as a joke the<Lmaoo>waitrt did not laugh so I tried again and said I have a small bladder when asking for the bathroom and still no laugh that waiter was a tough one my dawg

Whoa that looks incredible! A1 is bomb though! Lol that waiter didn’t want a good tip with that attitude lol

During the pandemic, I started buying whole beef and pork and smoking it. I've gotten pretty good at it

That’s the only good thing about the pandemic, some people came out with a new attitude, perspective and skills

I neee to learn how to smoke. I don’t know anything about just that it makes good brisket

Needs more white rice

that is 100% true! My Filipina friend reminded me of that lol

Looks delicious. One thing though. If you're cooking on the stove top anyway what is the point of heating the pan up in the oven?

Good question I forgot to mention that my stovetop burner is small and it doesn’t heat up the castiron evenly, so I heat it up in the oven so that the entire bottom surface of the skillet is hot and ready to cook. If I was cooking one steak then it’s not an issue but since I was cooking two I wanted to make sure the entire surface was heated evenly.

This looks absolutely incredible.

I cooked two ribeyes this last week for burrito bowls. I sous vide them for 2 hours at 129 degrees F. Then will reverse sear on a charcoal grill(Big Green Egg) at 600 degrees F for 30 seconds each side the rotate them 90 degrees and do another 30 seconds on each side. It makes for a great crust.

Bravo! I need that set up (sound vide and Big Green Egg)! Reverse sear is the way to go perfect steaks. The Big Green Egg is on my wishlist

Thanks for sharing. Looks delicious. I make this quite often because my son likes to eat a steak after school & he doesn't like the fat. We cook twice per day on most days.

Cooking is such a good way to showing loved ones that you care about them. Good on you brother. Father son bonding

 

[th Fireball Kid]

I made a Vietnamese dish tonight- “Shaken Beef s/ mushrooms on top of a baby spinach salad.”

I used 3 ribeyes and marinated it with salt, pepper, oyster sauce, low sodium soy sauce, dark soy sauce, mirin, fish sauce, rice wine vinegar, garlic

it’s all cooked with green onion, mushrooms, a red onion, and garlic.

It’s supposed to be served on watercress but I couldn’t find any so I used baby spinach and added cucumbers. I used a lime, salt and pepper dressing.