Never cooked tenderloin before but I got a shit ton given to me. What's the best way to prepare it? Sear and roast? Braise it?
What should I use to season it? Would a rub be better than sauce?
Tenderloin is a very tender cut so it benefits from quick cooking. Sear and then roast as needed to finish cooking through. Save the braising for tough cuts with a lot of connective tissue.
>>what should I use to season it
I dunno man, what do you like?
>>rub be better than a sauce?
why not both? you can make a great pan sauce from the drippings regardless of what other seasoning you use.
I'm addicted to alcohol. haha
macrobiotic seaweeds used to be easy to eat. i got hooked on cheeseburgers and now i can't swallow the health foods >.<
how long to reacquire the taste ?
So you're eating hamburgers right now and because of health you wanna start eating seaweed. Are you borderline, because you seem like you might be?
You should eat normal food but not any msg shit because that will be too much of a tease. That's my tip.
Show us your kitchen, /ck/!
Out of all places to place the ashtray you chose the kitchen
What is the worst thing you made drunk? Here's mine
Angel hair pasta
Swiss and mushroom frozen patty
So in the last cheese thread the WIDF accused me of being from Dorset although I have never been to the UK other than flying over it to get to Europe. Not knowing much about the UK, the word stuck in my mind, and today I saw a Dorset cheddar in my local cheese shop, aged 16 months, on sale for $8.99 a pound.
It's really nice. It cracks into big pieces as I slice it, so these big chunks fall off the knife, exposing the stinky cheese juice inside the crevices. The telltale crunch of a well aged cheese is reassuring.
This contrasts with the last thing I tried...
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Any1 have any odd non traditional food flavorings?
I personally really like the taste of Astroglide on ice cream. I made my buddy's a Astroglide sundae last Friday.
I want to drink an 8oz glass of her vaginal mucus
On the habaneros I've bought it says "add at the end of cooking"
Why? Doesn't that make less of the flavor spread in whatever you're making. Also I expected them to be like 10 times hotter than normal chili with all the shit people say. It's more like 2. And they're smaller.
>Doesn't that make less of the flavor spread in whatever you're making.
Add them in the beginning, the heat gets distributed for a nice even burn.
At the end, the heat tends to be concentrated in the peppers themselves.
1 larger pepper provides a nice flavor with a very even and manageable burn.
2 larger peppers creates a lot of heat, flavor, and is still enjoyable.
3 or more starts to take too much flavor away from the rest of the meal.
>being so afraid of a pig that you need an assult rifle
What is it with americans and guns?
What's your favorite flavor? It doesn't have to be pictured here.
I usually rotate between Cheeseburger Macaroni, Stroganoff, and Chili Macaroni.
I want to try: Spaghetti, Crunchy Taco, Patty Melt, Sloppy Joe, and others.
Tips on cooking quail?
So I opened I a bottle of an ultra rare $550 bottle of bicentennial Jack Daniels without realizing its a collectors item....
It's my roommates his grandpa gave it to him. We opened it and each of us had a small glass to celebrate the first deer he killed. So, it's all in good spirits???
Cooking a rabbit in the over,
this is my second attempt.
im going for the low and slow method.
oven at 240* to make up for the toughness of meat.
i killed and butchered the rabbit only a couple hours ago. been sitting in marinade.
give me some general tips or past experiences with cooking a rabbit.
PIC not exactly related, this pic was taken from google, but my rabbit is very similar looking, around 4 lbs
I don't know that rabbit is really a good meat for low and slow cooking. Not enough fat. Maybe you should lard it.
Is there any way to stop or reduce spicy food from burning my asshole on the way out? I love spicy food and my mouth can handle plenty but my asshole's fucking a lightweight.
Anyone else have the same issue? Any suggestions?
what do with these gay shits, ck?
there is literally no reason to eat broccoli or cauliflower when this exists.