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Let's Make Dinner!
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 45
Thread images: 19
File: lmd1.jpg (68 KB, 1040x585) Image search: [iqdb] [SauceNao] [Google]
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perforated bottom round steak
onion
mushrooms
butter
oil
salt
pepper
potatoes
frozen peas
beef stock
>>
File: lmd2.jpg (55 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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>>7361245
I forgot, there's a little bacon too

I cooked it first
>>
>>7361252

lol
>>
File: lmd3.jpg (58 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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sliced the onions and shrooms
>>
File: lmd4.jpg (64 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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seasoned the meat with salt and pepper
>>
File: lmd5.jpg (28 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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preheated the oven to bit north of 400 degrees F

>>7361266
btw, I didn't have high hopes for this cut of meat. it was dirt cheap.
>>
File: lmd6.jpg (64 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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seared the meat on both sides
>>
File: lmd7.jpg (62 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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cut up the taters and tossed them with oil, salt, and pepper

(oxford comma is best comma)
>>
File: lmd8.jpg (76 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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cooked the onions and shrooms
>>
File: lmd9.jpg (61 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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butter and flour
>>
keep going
>>
File: lmd10.jpg (51 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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put the peas on low heat with a little butter and a splash of beef stock
>>
This looks good so far OP. Keep up the good work m8
>>
File: lmd11.jpg (57 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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taters ready for the oven
>>
File: lmd12.jpg (64 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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I could definitely have cooked the roux darker than this and it would have improved the sauce but I was starving so I chose to proceed once the roux hit the blond stage
>>
File: lmd13.jpg (60 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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added beef stock and a little water
>>
File: lmd14.jpg (38 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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chopped the bacon
>>
>Kerrygold butter

sweeeeeeet
>>
add the beef, bacon, shrooms and onions to the sauce and cooked on low heat for 30 minutes
>>
File: lmd15.jpg (48 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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>>7361390
forgot pic

>>7361389
muh nigga. kerrygold butter is totally worth the extra money
>>
File: lmd16.jpg (85 KB, 962x541) Image search: [iqdb] [SauceNao] [Google]
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>>7361397
plated
>>
>>7361401
Looks good, man.
>>
>>7361401
Analysis:

The meat was pretty damned tough but had a good flavor. Extending the final cooking by a half hour or more would have resulted in a much tenderer product.

The sauce was basically flawless. Maybe more pepper?

The potatoes were delicious

The peas were overcooked :(
>>
>>7361245
do you not call it cube steak where you're from?
>>
>>7361286

its the only proper comma, goodwork
>>
>>7361421
just a tip, that cut of beef and cubing it is best prepared low and slow like a braise

check out Good Eats like your pic related, Alton Brown has a few good recipes for that cut

I've done the braised beef with thyme a few times and its very good and easy.
>>
>>7361578
Must be a regional thing. Everyone calls it perforated bottom round steak where I'm from.
>>
>>7361578
cube steak is made from cuts like top round and sirloin, it's a not nearly as tough as what I used tonight.

>>7361589
Yeah, I kind goofed on this one. Like I said the flavor of the meat was nice so I[ll get more bottom round and try it in a slow braise or stew.
>>
wheres the vertical
>>
>>7361286
No! Oxford comma is poor grammar, bad language and comma-nist!
>>
>>7361752
wat
>>
>>7361796
ARe you OP? He cooks and bakes all the time and posts it here
>>
I don't know if anyone else does this but I like to add a very faint bit of ground clove to sauces like this. I find that it gives it a peppery note that isn't just straight black pepper, though that is fine too
>>
>>7361837
I'm OP and yeah, I sometimes post cook-along threads here.

I sometimes namefag but decided to leave it off tonight

>>7361849
good idea, nutmeg would be tasty
>>
>>7361853
>...decided to leave it off tonight

That means you're shedding your faggot skin and becoming a regular poster on /ck/.

Good job.

(seriously)
>>
>>7361893
I never would have used a name to begin with but the lack of IDs on this board often leads to serious confusion e.g.
>>7361796
>>7361837
>>
>>7361286
Those look like apple slices
>>
>>7361937
That's because they are american potatoes.
>>
Nice thread op, Im drunk cat guy, i had oral surgery and can only eat mush at the moment and your meal looks great i dont care how well don the peas were id eat it so hard. I might say fuck it and cook something later and fuck my shit all up im starving, this thread lacks alcohols tho
>>
>>7362245
Get well soon catbro
>>
File: 20160210_212811.jpg (1 MB, 3264x1836) Image search: [iqdb] [SauceNao] [Google]
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Is it ready now?
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File: 20160210_213321.jpg (1 MB, 3264x1836) Image search: [iqdb] [SauceNao] [Google]
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>>7364500
Interior
>>
>>7364513
Put your dick in it
>>
>>7364522
Rather put the meat in my mouth
>>
>>7361401
looks good
Thread replies: 45
Thread images: 19
Thread DB ID: 501976



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