Cooking Thread

[sethreign]

Looks sooooo  goood.....

[Dtrain323i]

2nd Amendment Italian Beef

Now with more sodium

Ok, so I've been wanting to make this for a while but just got lazy and never got around to it. So here we go.



Step 1: Gather your ingredients

You need:

1 chuck roast
2 small onions (i went with white onions but yellow/sweet onions will work)
5 cloves of garlic
Salt
Pepper
Garlic Powder
Onion Powder
Oregano
Thyme
Beef Broth/Stock
Olive oil
Any other spices/seasonings you wish to add


Not pictured: Beef broth, oregano, thyme, olive oil

Step 2: Slice your shit up


Step 3: Harvest your meat



Step 4: Coat meat in olive oil, salt, pepper



Step 5: Sear meat on both sides and get a nice crust.



Step 6: Add all your ingredients to the crock pot, cover everything with beef broth or stock and your seasonings.



Step 7: Turn crock pot onto low.



Step 8: NOM

[KarthXLR]

O I am laffin'

[CaffeinePowered]

Stroganoff

http://caffeinatedcrafting.tumblr.com/po...e-so-heres


Sorry, no guns  :'(

[Dtrain323i]

I've got the end on my phone. Just have to get the pictures on Imgur

[matter11]

When searing small ahi tuna steaks in the pan, is it recommended to let it sear on the side as well?

Or will cooking on just the broad sides be better?

I know to keep it rare, I just wanna know if this would be considered over cooking or getting extra sear (which I like)

[FlyingMongoose]

Sometimes it depends on the fish and whether it has skin and whether you intend to cover it.

I know with skin-on salmon you usually do it longer on the skin side then flip it to the skinless side for just a few minutes then take it off.

Honestly not sure with ahi tuna...

[CaffeinePowered]

When searing small ahi tuna steaks in the pan, is it recommended to let it sear on the side as well?

Or will cooking on just the broad sides be better?

I know to keep it rare, I just wanna know if this would be considered over cooking or getting extra sear (which I like)

I've never done ahi in a pan, but when Ive done steaks I seared the edges as well as the top/bottom to keep all the juice inside