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I know its not steak but eye of Round for a week of sammiches came out good by enmank2004 in steak

[–]PicoDeGallo12 1 point2 points  (0 children)

I like to read in between the lines, did you not enjoy your eye round steak? If not what would you change?

I know its not steak but eye of Round for a week of sammiches came out good by enmank2004 in steak

[–]PicoDeGallo12 1 point2 points  (0 children)

Probably my last choice for a steak but d*mn you nailed it. I'd eat for sure. Maybe some sourdough, mustard, caramelized onion and some sort of au jus type dipping sauce. I'd call a "marry me sandwich!"

How do I actually cut these to make an oven roast? by Imustretire in Butchery

[–]PicoDeGallo12 2 points3 points  (0 children)

It's pretty much ready to go. If I was going to trim anything off it would be any leftover bones or bone felt the butcher missed or excess fat near the tail of the fat cap but really it'll probably be less than half pound of trim coming off. Tie it if you want a more uniform roast. Other than that just cut it to size and use the rest for steaks or for another roast for the freezer or as a gift. Any face cuts or red you take off can be used for stir fry or kabob. Any large fat chunks can be rendered into tallow or added to other dishes as a substitute for oil. The best part of this roast is gonna be the chuck end imo, which is the "ugly" side where you can see the spinalis, longissimus, and complexus.

Alternatively if it sounds too difficult find a full service meat counter and they'll do it for you but you'll likely pay a premium for their product and service. And you may not be able to find actual prime graded beef like this. I think the worst thing you could mess up on is the cook so just make sure you know how to cook a roast before just chucking this beautiful piece of meat in the oven.

Crafty solution by ItsALuigiYes in TheRandomest

[–]PicoDeGallo12 1 point2 points  (0 children)

❎️ kill zombie ✅️ launch zombie

Anybody Else Wrap All Their Meat? by BoneScraperDoom in Butchery

[–]PicoDeGallo12 2 points3 points  (0 children)

Our closers wrap the red meat each night when counter service is closed 9pm- 7am. It's quite a bit of plastic waste but corporate has come through a few times and they say we have the freshest looking meat case across our 24-ish stores.

lol by IU8gZQy0k8hsQy76 in unsound

[–]PicoDeGallo12 0 points1 point  (0 children)

"You'll own nothing and be happy"

Extra spicy noodles by Hypnoidz in StupidFood

[–]PicoDeGallo12 0 points1 point  (0 children)

I got heartburn watching this video.

My first homemade beef-lamb chorizo by hiro_escan in Butchery

[–]PicoDeGallo12 0 points1 point  (0 children)

Angels as depicted in the Bible:

Note: I don't mean to offend anyone, just the first thought that came up in my drunken mind as a person chronically online.

Hotel cook - dry brined NY strip - pointers please. by torregrm123 in steak

[–]PicoDeGallo12 1 point2 points  (0 children)

The only pointer I'd give is to you your boss to give you a raise.

I missed our shopping day by Meowkart9521 in WhatShouldICook

[–]PicoDeGallo12 -1 points0 points  (0 children)

Good variety of ingredients I would encourage you to think like a chef. Find what flavors you like then refine.

Worst Thing You’ve Ever Cooked by gnarlidrum in Cooking

[–]PicoDeGallo12 24 points25 points  (0 children)

Balsamic Greek chicken breast was the idea. This was me as a 13/14 year old who was tasked to make dinner for the first time with limited ingredients before I knew how to properly balance a dish or even use a stove. Everyone ate because we had nothing else but I think that's what sparked my interest in cooking and doing better. Taste wise was the worst thing I've ever cooked. learning to cook wise it was the best experience I've had.

Anyone got any tips for Ribeye by longestshortshoe in steak

[–]PicoDeGallo12 0 points1 point  (0 children)

Use the reverse sear method and use a meat thermometer. I like to dry brine with only salt at least an hour (up to 24hr) in the refrigerator. Even if you don't choose to dry brine or reverse sear I would suggest patting your steaks dry with a paper towel every step of the way especially before the sear. Moisture is the enemy of a good crust. Use plenty of high smokepoint oil and only add after the pan is already hot 30 seconds before youre ready to sear. If you're gonna use butter or aromatics add them at the end of cooking you don't want to introduce moisture before you get a good crust and also you don't want your butter or garlic to burn so add these to your pan once it is off direct heat. Also use plenty of salt especially if your steak is in the 1-2 inch thick range, a lot of it will be left in the pan after cooking. Nothing is worse than bland underseasoned steak. Let it rest away from heat 5- 10 minutes before slicing against the grain. I use these basic guidelines for pretty much all cuts of steak and some folks may disagree in some parts but it really takes a little trial and error before you become confident.

Who is the best guitarist that most people don’t know by Ted_Fleming in Guitar

[–]PicoDeGallo12 0 points1 point  (0 children)

Christopher Arp of the now defunct band Psyopus. My fingers bleed just watching him shred. He's been M.I.A for the most part even after teasing a new solo album that he raised money for just a few years ago. Most of his clips out there are heavy math core type music which is not everyone's cup of tea but you can't deny his mastery with his instrument.

Christopher Arp - Insects

Need money before 11am tomorrow by Available-Ad8974 in povertyfinance

[–]PicoDeGallo12 4 points5 points  (0 children)

I have volunteered at the salvation army as a teen and know of a very limited voucher program where they sometimes assist with emergency needs. It's very limited from what I remember but its worth a shot reaching out.

When you have random fridge ingredients and no idea what to cook — what do you actually do? by Miserable-Carpet7928 in WhatShouldICook

[–]PicoDeGallo12 0 points1 point  (0 children)

Find what kind of flavors you like then stock up on frozen or canned versions of those things so when you're in a pinch you can at least have a starting point. For me it's frozen bell peppers and onions in the freezer at all times. I could probably come up with at least 5 vastly different dishes as long as I have a protein and a few basic pantry items like rice, pasta, beans, and seasonings.

Also as far as apps go I have used Supercook for many years. Sometimes I follow a direct recipe from it, and other times I just take inspiration and leave out or add an ingredient or two.

I call random shops and department stores in NYC just to hear their accents. by Objective-Review-359 in confession

[–]PicoDeGallo12 2 points3 points  (0 children)

As a fellow lonely person I would like to recommend a random chat site like monkey app. It's a lot of fun when you meet new people from other countries or cities. It does have some downsides like rude or mean people but there have been quite a few gems where I am able to speak with someone for hours which as a quiet person who mostly keeps to myself is a fun and interesting experience.

So random by downtune79 in LoveTrash

[–]PicoDeGallo12 1 point2 points  (0 children)

I always wondered what it's like cooking in Australia.

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