I keep 2:1 sugar to water simple around just because I'm addicted to a number of cocktails that make use of it. I've recently started playing around with adding stuff like mint, orange peel, lavender and what not to them.
Making syrup is fun. At bars we'd just blend 1:1 and fuckit, since there's no time to simmer stuffI keep 2:1 sugar to water simple around just because I'm addicted to a number of cocktails that make use of it. I've recently started playing around with adding stuff like mint, orange peel, lavender and what not to them.
Labeling is very important when you start doing this, btw.
) I wanted the fat more rendered cuz rare on that steak sucked )
Nigger, which thread you think we in?
Nigga add some color to your food, that looks depressing
Unless you're reverse searing or using a sous vide, steaks this thick will come up undercookedFinished off my last steak I had in my freezer, what better way than the mound way right...
I cooked it well done with some sherry brown sauce on top:
Cope-> It was one of those shitty "primerib" roasts you get at the grocery store for holidays (got for free
AAARRGHH
Anyone who eats a cut of beef or pork well done deserves to endure relentless torture.
Nigger you have to eat pork well done unless you want parasites
Let me rephrase that, pork thats super dry, like when its super overcooked and like sawdust on the inside.
Nice!
Do you people eat anything that isn't beige?
Your mum’s fanny for breakfast, lunch and tea, silly twat.
That was very rude, talking about his mum like that
That first one is peak
all Pittsburgh style steaks are is a blue rare steak thats completely charred on the outside. Not really something i would eat, i'm a medium/medium rare guy.
I'm not crazy about the second, but the first got a nice pink to it and a great sear
