Did you have steak this week?

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  1. 4 weeks ago
    Anonymous

    I never skip a week.

  2. 4 weeks ago
    Anonymous

    No, I don't support Monsanto.

  3. 4 weeks ago
    Anonymous

    Not yet. I just did char siu tonight. Not sure if I want steak or a big frickoff burger between now and Sunday night, but it probably won't be both.

    • 4 weeks ago
      Anonymous

      Hipster frick off

      • 4 weeks ago
        Anonymous

        I was born in Hong Kong, Timmy. I can make roast pork if I want.

  4. 4 weeks ago
    Anonymous

    Thank you, Chef, for assembling such a wonderful food pile. I shall now disassemble it in order to eat it. To do so I will make great use of the very artistically presented and tastefully contrasting negative space on the plate. How thoughtful of you to provide the extra plate room to perform the lengthy dissection process necessary to consume this meal as it rapidly approaches room temperature. I wonder though, have you ever though of stabbing a steak knife into the steak vertically and adding a tower of onion rings? Such a flourish would surely complement such a magnificient culinary composition.

  5. 4 weeks ago
    Anonymous

    You burned that poor muscle mass. Carbonized it like Han Solo or the Iraqi column of death.

  6. 4 weeks ago
    Anonymous

    no, makes me constipated compared to other proteins

  7. 4 weeks ago
    Anonymous

    I want to have steak this weekend but what side should I make, or should I just stick with mashed potato

    • 4 weeks ago
      Anonymous

      Stick the steak IN the mashed potatoes.

      • 4 weeks ago
        Anonymous

        with a blender, blend the steaks and mashed potatoes to get steak flavored mashed potatoes

      • 4 weeks ago
        Anonymous

        Like, put it on top? Sounds good to me.

        Roast 'em. Something green won't hurt you none neither.

        I guess broccolini goes good with steak

        • 4 weeks ago
          Anonymous

          I can't think of many green things that don't

    • 4 weeks ago
      Anonymous

      Roast 'em. Something green won't hurt you none neither.

  8. 4 weeks ago
    Anonymous

    >unpeeled garlic

    what the frick, anon

    • 4 weeks ago
      Anonymous

      it's sitting under a sprig of rosemary (both of which belong in the butter, and not on the plate). The overcooked, 6.5 dismount fried egg on the carbonized-but-still fatty steak, along with the brown sauce shot into the aspagus like it's a god damned highschool...
      This is food gore, plain and simple. It was designed to look like food at first glance, and get worse the longer you pay attention to it.

  9. 4 weeks ago
    Anonymous

    dear steakbros,
    im thinking of trying wagyu for the first time, but the cheapest i can find it is around $60 AUD. how much should i pay for it and what are signs of a good cut?

    • 4 weeks ago
      Anonymous

      not a clue, why not research elsewhere

      • 4 weeks ago
        Anonymous

        ive found people on Culinaly to be very trustworthy, and that people on other websites give bad advice

  10. 4 weeks ago
    Anonymous

    >too lazy to peel garlic
    >too moronic to not overcook egg
    >using bbq sauce like a child
    looks like shit tbh

    • 4 weeks ago
      Anonymous

      yum

  11. 4 weeks ago
    Anonymous

    >I am low class, the plate

  12. 4 weeks ago
    Anonymous

    Yeah I did actually.

  13. 4 weeks ago
    Anonymous

    I watched a couple of YouTubers that said that the hanger/hanging cut of steak is underrated and really tasty. Does anybody here have any experience cooking it and if so what advice do you have?

    • 4 weeks ago
      Anonymous

      >some israelitetuber said this widely available and massively consumed cut of meat is underrated!!!

      Why don't you swallow a bullet on your way back to Culinaly

  14. 4 weeks ago
    Anonymous

    [...]

    Aim away from the food gore threads, and more toward food?

  15. 4 weeks ago
    Anonymous

    I only eat meat when I eat out so basically never

  16. 4 weeks ago
    Anonymous

    had ribeye last week
    this week made beef and broccoli with some sirloin steak
    next week will have ribeye again

  17. 4 weeks ago
    Anonymous

    coupla times over

  18. 4 weeks ago
    Anonymous

    Ew, no.

  19. 4 weeks ago
    Anonymous

    Someone redpill me one eye of round steaks. It says cow. It says it's beef. It says it's a steak. I cook it. I eat it. It's a fricking porkchop.

    Steak everyday for ~$13 a week sounds pretty based, but it's a pork chop.

    • 4 weeks ago
      Anonymous

      It's from the ass of the cow. Round's a little tougher than loin, but although it's usually better suited for roasts or stewing beef, it's a slab of muscle, and does lend itself to steaks.
      If you got pork, your meat was mislabeled.

      • 4 weeks ago
        Anonymous

        Thanks, chatgpt

        • 4 weeks ago
          Anonymous

          You're welcome, meatbag. :3

  20. 4 weeks ago
    Anonymous

    Cooked up a cheap steak last night and had it on top a spinach salad with avocado, black beans, and tomatoes.

  21. 4 weeks ago
    Anonymous

    monday: steak, baked potato, brussels sprouts
    tuesday: streak, eggs, homefries, broccoli
    wednesday: steak, eggs, homefries
    today: steak fried rice
    tomorrow: steak, baked potato, and spinach

    • 4 weeks ago
      Anonymous

      Why would you make rice to keep as leftover to make fried rice and not make rice for that day? Change Tuesday to nonfried rice, make extra rice, then fridge it for Thursdays.

      • 4 weeks ago
        Anonymous

        i made the rice in the morning

  22. 4 weeks ago
    Anonymous

    looks like the exact type of garbage an autist on Culinaly would cook and pat himself on the back for thinking he really accomplished something worth showing off

    • 4 weeks ago
      Anonymous

      NTA, but I like sharing picture of what I cook on here a lot. Not to show off or anything, it's just been a long time since I've shared a meal itself.

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