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Great sunset happening.

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EVOO on the Asiago bread.

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The huge head of garlic continues to impress and provide. Only 3 such colossal cloves remain on the home cluster.
I’m going to rub the toasts with it.

>>21983950
>pimento cheese
i see you have that dog in you

>>21983950
Were the tomatoes really expensive? I haven’t bought any for a while so I was surprised that apparently tomato prices have jumped.

>>21983952
Wow, awesome view!

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I should really have made the tenderloin demonstration a separate thread so more could find it. But too late now.

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>>21984019
I think it was $3 for the container of them.

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Lots of trimming to do. It’s almost intuitive as the meat kind of tears away where it’s supposed to.

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There’s a lot of “silverskin” you need the boning knife for.

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This is a better look at it.

I used to do this almost every day in restaurants. You never forget how.

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This whole flap just peels off.
I forget all the terminology.

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This pile will grow and we’ll go through it later.

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Crostini is done. I’ll cool it before giving it the garlic.

gnarly

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I’m trying to illustrate what to do but I need both hands to work.
There must be videos of this to better learn from.
Basically you just carefully trim anything that’s not red.

where's your gay knife? are you still ashamed of it?

>>21983952
too bad we can't see it through the potato lmao

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This is called the chateaubriand, and it’s often served for two at steakhouses and nicer restaurants.
You can sneak a couple of filets off of it, especially for the idiot who orders well done.

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There, it doesn’t get much cleaner than that. Now we just eye each cut the best we can. I’ve sold 6, 8, and 10 oz. Filet mignon over the years.

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Well, the first one came to 5.5 so that’s what I’ll make all of them. Serve it with shrimp for surf and turf.

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These are the absolute stunners of the bunch. I can get a couple more off the chateau though.

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A lot of good meat there, but the shape is less consistent. Any place that sells filet mignon has other utilization dishes on the menu to use up the scraps.

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He loves raw meat scraps just like his master.

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In the end I got 9 perfect ones and a tenth I could get away with. VERY good yield for $103.
Looks like I still got it!

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The cheeses are soft and I can put together the appetizers.

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Chèvre, these sweet vine tomatoes, and salt.

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Pimento cheese and kalamata, Vermont cheddar and honeycrisp, Brie and date, and the goat tomato.

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Get these vacuumed and into the freezer.

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And now I can go through this gore and find good scraps. But I’m instead going to roast it up for dog food and/or stock.

One could also save the idiot grease and cook with it rather than paying $18 for 14 oz of the stuff.

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I did save these bits aside to eat.

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Roasting scraps

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Tenderloin scraps with garlic

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That’s done.

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I’m burned out already.
I’ll cut the New Yorks tomorrow.

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This is an entire pound of great meat that just isn’t good enough for steaks.
If you were to make something like stroganoff from tenderloin you’d use this, not the best steaks. And even that would be kinda retarded.

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Chuck roast going in the oven for a client.

all looks great OP

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I love a good lemon.

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>>21984169
TY

Ice cold sparkler. This flavor is lemon vanilla. My favorite. Wish the store brands would make it too.

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This knife I didn’t need is more important to the troll than me apparently. I am not ashamed of it. Here it is in all its glory.

>>21984187
Haven't you got a chip butty to go and cook? Hahahaha hahahaha haaaaaa. A fucking chip butty. And a fucking bacon butty.
>behold! My sandwiches! Whoa!
Hahahaha hahahahahaahaha

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Someone get these hotheads outta here.

We had a good run, undisturbed.

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Chuck roast came out great.

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It absolutely melts. I got a bunch of gold potatoes to pair with it.

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And note I didn’t sear it or anything. I just seasoned it with garlic salt and onion powder and poured olive oil over everything. No other liquids added. Browned naturally over time. 45 min at 375f convection, then 2 hours at 300f bake, then 2 more hours in the oven turned off. I roasted it uncovered for only the first 15 minutes. When the onions start to brown, cover with foil.

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Pretty good. I’ll break a small chunk off every day for my serving of sugar.

>>21984361
weird

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saved

happy 420

>>21984158
gotta clean freezer

>>21984371
Happy Hitler to you too.

>>21984481
>hitler

aren't we edgy

>>21984492
>dude weed

Aren't we edgy?

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>>21984187

>>21984179
translation: this knife can’t hold an edge and is completely useless lmao

>>21984498
Haha that's fucking hilarious

>>21984179
>everything is damascus except the edge
Isn't the whole point of folding steel several dozen times is it makes a sharper edge?

>>21984705
You got ruined, twink

oh no fag knife guy, other people are noticing lmao >>21984691

>>21984139
ooo ya baby
>>21984493
weed isnt edgy in the first world anymore.

>>21984179
>visible corrosion
oof.

>>21984128
skillz

>>21984139
Looks great. I haven't made pimento cheese in a long time but you're making me want some. Good thread.

>>21984175
Ahhhh, a fellow seltzer enjoyer. I had a soda for the first time in a while the other day and couldn't get over the sweetness. I'm pretty boring, I usually just get the guy at the local grocery store to order me the liter bottles of raspberry lime Polar. I buy ten cases at a go and I'm set for a couple months.

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I’m going to make some kind of sliced potato cheese and cream thing in the oven.

>>21985265
lol

>>21985282
no, you're going to fuck up like you always do

>>21985308
it looks like it stinks

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Still have to cut NYs and make potatoes. But guests wanted Tex-Mex.

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Combo meals for everyone to pick at.

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Scored some amazing deals on celebratory smokables and edibles.

Enjoy responsibly.

>>21985305
I only occasionally fuck up. And I own it on those rare occasions.
You’re a stupid buns-hole.

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I like gold potatoes best.

>>21985418
That chuck roast would have been top tier if you'd have plated it with some gravy we eat with our eyes don't we?

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A quick rinse to remove excess starch.

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All cooked. Just needs a nice browning.

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A few minutes under the broiler should do.

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That’ll work.

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How fortuitous that my avocado should ripen on Tex-Mex night.

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>>21985456
The chuck roast has not yet been plated though. Give me time.

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That dude asking about guacamole recipes should get in here. Mine’s very simple tonight.

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Onion flakes, Tabasco, lemon, and salt.

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Mash.
Sometimes I add salsa too. Not big on cilantro, me.

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That’s it. Eat immediately.

>>21985572
Same on cilantro, to me it takes away from the avocado flavor

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>>21985246
Thanks. I got interested in it again from Mike on Better Call Saul, but I couldn't find the right kind I remembered as a child. Every time I'd buy some it'd be shredded cheddar with mayonnaise and pimentos. I remember it coming in a glass jar from Kraft and it was like a cream cheese consistency spread. And so when I saw that at the deli in the fancy cheese island and it contained cream cheese I knew it would be closer to the one I remembered.
And it's good, but a little sweet for my taste. It worked well with the crostini and kalamatas though. Like most things, there's an ideal version of pimento cheese in my mind which may not even exist in reality. Maybe I have to make it myself to be fully satisfied.

>>21984792
No. It may not be polished and shined in that photo, but there is no corrosion.
It’s kind of crazy how much of an issue you have with that one knife. You can be counted on to always post at least once and often more in every thread, even before the knife may or may not appear.
Very odd that you’re so hung up on it.

But there’s a lot about miserable internet trolls that I don’t understand as a productive member of society.

>>21985653
>schizo posting
Wow. Okay.

>>21985265
Now who’s using ‘Ebonics’?

Aren’t you banned? Your posts keep disappearing one by one and yet you persist. You set a bad example of stoners too. Pocketknives and key nonsense.

>>21984691
No. Pattern welded steels only use these days is to help prevent warping in single bevel knives. Everything else is cosmetic. San mai style knives use a softer steel exterior with a hard steel core. This adds strength to the knife and allows you to use a very hard steel as the core without as much of a risk of breaking the brittle steel.
Folding steel many times was a way to homogenize steel, which would improve the quality of the steel. Now-a-days steel foundries can make very pure steel so it is unnecessary.

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The chuck roast with onion and gratin golds. I skipped some steps but the potatoes have Swiss, cheddar, and Parmesan cheeses, half and half and heavy cream . It came out perfectly tasting, but the foamy edges are not so beautiful.
The meat and onions are so juicy I don’t think we need a gravy, but yeah, it’d look nice. If my eyes could eat they’d have no problem with this plate.

>>21985758
all those juices >>21984325 could have been gravy I'd smash it though needs more po tatos on my plate

>>21985632
Mine is very simple. The sharpest cheddar you can find, some Cooper sharp white or American cheese of choice, Duke's mayonnaise, jarred chopped pimentos, and some hot sauce. Not enough to make it spicy, just flavorful. I usually beat it up in the stand mixer since I make a big batch. If you like the extra spreadable variety and less chunky, I'd probably throw it in the food processor. Could add some cream cheese to it too since you like that consistency.

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This oughta be interesting.

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I got some really neat cheeses to sample.

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I’m cooking him up the tenderloin tail with some shrimp.

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Nothing wrong with breaking the noodles

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Garlic

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I can’t wait until this is gone so I can never buy it again.

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Right. I just don’t own large enough pans. That’s it.

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Less water = less time

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All the cheese and some sauce exited one of them. Guess that’s staying here.

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No, troll. It doesn’t matter how hot the burners are (and mine are unrivaled), more water ALWAYS takes longer to boil than less water.
Fuck off, banned faggot.

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That’s all of it.

lol, when keyfag's posts are inevitably removed OP will look loonier than usual

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More water ALWAYS takes longer to boil than less water. That doesn't change ever. But yeah, I'll trade in my 5 burner gas convection range for some fucking coils because an immature, insecure incel troll claims they're better because that's what's at Grandma's house where he lives.

It won't boil more water faster than less water. THAT is what disingenuous means BTW. Your argument is wholly incorrect and yet you're still positing it like you don't know the actual point.

What's it like to be a virgin at your age? Makes you so miserable you do this rather than creating OC or having a life outside of the internet? What a fucking loser you are. I don't even know when you manage to sleep. You probably have your computer set up to beep at you when someone you're obsessed with posts. That way you can get some negative attention at regular intervals.

This is it. You're going to have to bait someone else now. I don't know why this is your preferred method of affirming that you exist and affect the world, but I feel genuinely sorry for you.

>>21987009
>More water ALWAYS takes longer to boil than less water.
Only if you're using the same device for both volumes. You COULD pay $8000 for a 2 gallon steam jacket kettle that will boil 2 gallons of water in like 30 fucking seconds.

>>21986988
absolutely grim lmao

>>21987028
Yeah I see coil hobs in professional kitchens all the ti- pahahaha haaaa

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>>21986950
This Wiggenbach stinks like Limburger. Awesome!
I hardly ever see Limburger anywhere anymore. I’ll have to remember this and get a bigger hunk.


If you love stinky cheeses this one is a winner.

>>21987392
>be fat
>decide to also intentionally smell like shit
lmao.

>>21985758
Looks gooood

>>21987392
Love a stinky cheese. If it’s from murrays i think one of my Krogers has one of those in it

>>21987587
lmao he’s not going to sleep with you, stop trying so hard

>>21987009
I wish I had a gas stove. Had one as a kid. When my wife and I moved into this house I discovered with disgust that the previous owner had cut the gas line. What the fuck? It would have cost me probably four grand to retrofit which I didn't have and so I've been cooking on a glass top for the last 17 years. All things considered, pretty good for an appliance, I guess. Especially nowadays.

>>21987392
My mother told me when she was in school, for the senior prank one year kids smeared limburger in the heat vents during the winter. I can't imagine the fucking smell, wow. But I love every cheese I've ever tried (with few exceptions), including limburger.

>>21987595
Maybe he’ll give me some cheese though

>>21984132
>the heat of the bread melts rhe garlic

>>21987686
It liquefies on the bread. It's a very good system.

>>21987600
>the previous owner had cut the gas line
No, it was probably copper thieves.

>>21987876
It's a nice area so that's not a concern. The previous owner was just old and didn't know any better.

>>21987620
I would absolutely share my dishes and purchases with the community here. Especially the trolls, so they could taste how wrong they are about my cooking. I would make believers of them all.

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I’ve put this off long enough.

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This is one of my favorite lettuces.

>>21986988
Old guy is going to be eating real good

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There are some good scraps you can cut out of these big slabs of fat.

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That’s how I like to cut them. Other times I like more fat left on. The other half is longer and I’ll leave more fat on those steaks.
I’m not going to weigh them either.

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There should be 12 to 15 steaks total when I’m done.

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This can be rendered down if you’re into that.

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I’m not into that.

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This end has the real sense fat cap on it.

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You can peel it back and shave as much off as you want.

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Six nice ones off this side and that end piece always looks sad. I would always just eat it myself if I was cutting these at work.

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And that’s what I’m doing now.

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So 13 keepers to freeze.

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Six months ago when I did this I just used ziplock freezer bags and the meat lasted just fine. Good to know I could get some solid years this way if I needed to.

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That’ll work. Somehow that’s not a sufficient “crust” for some people though. Haha
I’m rarely disappointed in my steaks.

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And the work is now done until I re-up in October or get a side of beef. I really didn’t need a freezer so large. But this beats getting one that was too small.

>>21988524
Yeah, he appreciates it. I worry about him because I'll come after a couple weeks and he'll say he just finished the food. I really try not to bring him too much. I don't want him to feel obligated to finish it and eat something too old. His fridge is filled with hot dogs and these little breakfast cups you stir an egg into and microwave. So I know what he eats when he's not eating what I bring, and it's all sad bachelor chow. Or rather, widower.
But for now the arrangement is working out. Sucks that I see him more than his own sons do. They'll regret it when he's gone.

>>21988583
*dense

>>21988604
I’m sure he appreciates the care and company you bring into his life

Is this chefbro or cookbro or whatever he was called who used to drink and cook or just a spiritual successor? It's pretty cool that people still make threads like a his after all that time
Good on you OP
I was curious what kinda gig you're running, you mentioned a client

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>>21988939
Thanks. I don’t think I’m that guy because I never drank while cooking here. I certainly never called myself anything. But I’ve been making cooking threads off and on for /ck/ for 15 years.
This isn’t really a gig. Not taxable or anything. I cater and do private chef work that I don’t post online. Anything you see here is for my household or a handful of elderly friends and family who don’t use the internet. I would never ever sell food out of a non-inspected, unlicensed kitchen. That would likely violate local guidelines and statutes. This is casual home cooking stuff that I give them. And they will donate some money my way. Friend prices.
I used to make really wild projects but the board is not what it used to be; not nearly as interested and supportive as even ten years ago. And I just don’t make very exciting stuff at home most of the time.
So I’m lazy and paranoid in my off hours I guess.
And I recommend this cheese.

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Muenster and Inglehoffer stone ground mustard.

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Pastrami and bologna.

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This roast will be missed.

>>21989038
nah m8 ur just fat, lazy, and bad at cooking lmao.