>why yes, I AM that anon that has had steak every night this week, how did you know?

>why yes, I AM that anon that has had steak every night this week, how did you know?
happy first week of January Culinaly

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  1. 2 months ago
    Anonymous

    are those brocks brushed with balsamic reduction or is that something else?

    • 2 months ago
      Anonymous

      leftover roux from the meat mixed with salt+pepper and some red wine

      • 2 months ago
        Anonymous

        yum, sounds naice

        a-are you gonna cut into it

        • 2 months ago
          Anonymous

          I didn't snap a pic of the cutaway on this steak but picrel is one from 2 days ago

          Looks great but is the coke with dinner or after dinner? It seems like a strong opposing flavor to the meal.

          after, I just pulled it out for the pic :^)

  2. 2 months ago
    Anonymous

    Whats in the little bowl? Steak looks good

    • 2 months ago
      Anonymous

      dried tajin pineapples, as a little treat :')

      • 2 months ago
        Anonymous

        ew

  3. 2 months ago
    Anonymous

    Looks great but is the coke with dinner or after dinner? It seems like a strong opposing flavor to the meal.

    • 2 months ago
      Anonymous

      >coke doesn't go with steak & mashed potatoes

      HARD DISAGREE, fren

  4. 2 months ago
    Anonymous

    Why do you have three drinks?

    • 2 months ago
      Anonymous

      he's phlonting his wealth

      • 2 months ago
        Anonymous

        >phlonting

    • 2 months ago
      Anonymous

      Mi more to choose from anon

  5. 2 months ago
    Anonymous

    >eats broccoli
    top lel

    • 2 months ago
      Anonymous

      Broccoli is delicious though?

      • 2 months ago
        Anonymous

        not him but an easy way to class it up is to buy broccolini instead of broccoli.

        • 2 months ago
          Anonymous

          Huh. I can't say I've ever noticed something like that when I've been shopping. How does the taste compare to broccoli? Are the stalks a bit more like the florets?

          • 2 months ago
            Anonymous

            it's sometimes labeled as "baby broccoli". it tastes pretty much the same as broccoli but because the form it takes it sautés much better, looks better and has a better texture. blanche it then sauté in a pan with butter, garlic, salt and some red pepper flake. finish it off with a squeeze of lemon juice just before serving. prepare for your guests to ask you how to make it.

            • 2 months ago
              Anonymous

              NTA but I feel like the florets are the main appeal of broccoli (not the stems) and the broccolini looks very stem heavy

              • 2 months ago
                Anonymous

                the stems have an asparagus like texture. trust me, you're not going to be buying broccoli after you try this.

              • 2 months ago
                Anonymous

                also that broccolini is shit. buy a bunch with younger, thinner stems

            • 2 months ago
              Anonymous

              I will keep a eye out next time I go shopping for veg. Broccoli is def up there for veg that I can actually enjoy. I can't say I'd bother with much past the salt as there's no way I'd taste it tho.

        • 2 months ago
          Anonymous

          Huh. I can't say I've ever noticed something like that when I've been shopping. How does the taste compare to broccoli? Are the stalks a bit more like the florets?

          https://i.imgur.com/E7Bfp30.jpg

          NTA but I feel like the florets are the main appeal of broccoli (not the stems) and the broccolini looks very stem heavy

          overall brocolini taste sweeter, and are more tender. but if you do a great job picking regular broccoli and get it organic, the taste is pretty similar. as someone else said, broccolini looks fancier. same goes with petite potatoes.

  6. 2 months ago
    Anonymous

    sorry but that meat is burnt.

  7. 2 months ago
    Anonymous

    perfect dinner

  8. 2 months ago
    Anonymous

    Is that pile of stuff mashed poh-tay-toes, poh-tay-to salad, or some hybrid?

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