Foods that you make better than restaurants do

[Bacco]

Scaloppine al marsala
Oven potatoes

 

[Medulla Omoplata]

you are the worst kind of person.
Literally Hitlar

Mango, Beet & Avo!

 

[Badger67]

Trick really is finding the cuts.

I'd addmost pastas too, carbanara, a la vodka, meatballs and sauce.

I forgot to add carbonara. Ive ordered it at some places, including italian joints and received alfredo sauce. Dafuq.

 

[Yoel Bromero]

Ts is my spirit bro. Use a kettle grill for smoking my meat and pizza in a cast iron pan with homemade dough is a fan favourite around here

 

[LangfordBarrow]

No can defense my well done ketchup steak

 

[LEWIS540]

Honestly, the recent lock-down has taught me cooking isn't that hard, when it comes to cooking your standard everyday meals.

 

[Otto!]

Mango, Beet & Avo!

Looks fantastic.

 

[mb23100]

Been slowly perfecting hummus over the last year. I add lots of pepper and lemon juice to get it exactly how I like it.

 

[LangfordBarrow]

Have you tried medium rare with A1 sauce?

Good steak only needs salt and pepper on it. If you want to get inventive do it with the sides.

 

[Milgrim]

Nice. Many restaurants overcook salmon, which is a shame.

what do you do to it?

Buying fresh, good quality fish and not overcooking it is the main thing. I like to try different stuff, but I have a couple I keep going back to:
- Salt, pepper and fresh herbs from my herb garden, basted with butter and finished with a squeeze of lemon. Sometimes I throw a little paprika in there. I like it on salmon, but not everybody does.
- Miso glazed salmon is awesome. I tend to change it up, but usually prefer white miso. You can find a lot of recipe variations online to try, but a lot of them call for sugar or brown sugar, which I omit as I don't like it sweet. Often the sugar is to offset the soy, so go light on that as well or it dominates. It's about the fish and the miso, not the soy and the sugar.

 

[Badger67]

A1 is banned in my house. Shit is nasty. Might as well use ketchup on steak.

 

[BluntForceTrama]

I don't eat Chinese food anymore because I know what goes on back dere

 

[Otto!]

Ts is my spirit bro. Use a kettle grill for smoking my meat and pizza in a cast iron pan with homemade dough is a fan favourite around here

Life is good brother!

 

[HARRISON_3]

I've tried everything from Taco Bell to Del Taco and was unimpressed

The entire spectrum of Mexican food, IMO

 

[Otto!]

Good steak only needs salt and pepper on it. If you want to get inventive do it with the sides.

I use montreal steak spices on mine. I only mentioned A1 as an alternative to the comment on ketchup.

 

[ChickenBrother]

Steak, isn’t even close

Most steak.
Lasagna and alfredo.

After years of trial and error with steak, I found a recipe and realized it's super easy to do medium rare ribeye better than restaurants (barring good steakhouses):

-Start with 1.5" thick USDA choice steak, thawed for an hour to room temperature
-Wipe off all the juices so it's dry
-Press kosher rock salt liberally into both sides and black pepper to taste
-Heat up a thick frying pan on max heat for 2-3 min
-Throw steak on (don't move it, let it sear) for 5 min
-Flip and repeat on other side for 3 min

= perfect medium rare ribeye seared on outside, pink and tender inside. You don't get the smoke flavor you can on a wood grill, but the searing is worth it and bonus points if you use a cast iron pan. More bonus points if you're motivated enough to sear on a pan, then finish on a wood grill.

Doing this produces literally the best steak I've had anywhere other than good steakhouses (and I suspect that's because they use USDA Prime steak). Basically impossible to outdo a medium rare ribeye or porterhouse at Peter Luger.

 

[Otto!]

A1 is banned in my house. Shit is nasty. Might as well use ketchup on steak.

I use A1 on turkey burgers. Ketchup has no place in my house.

 

[Badger67]

I use A1 on turkey burgers. Ketchup has no place in my house.

Well if its heinz i dont blame you.

 

[LangfordBarrow]

I don't eat cats anymore because I know what goes on back dere

FTFY.

 

[Badger67]

After years of trial and error with steak, I found a recipe and realized it's super easy to do medium rare ribeye better than restaurants (barring good steakhouses):

-Start with 1.5" thick USDA choice steak, thawed for an hour to room temperature
-Wipe off all the juices so it's dry
-Press kosher rock salt liberally into both sides and black pepper to taste
-Heat up a thick frying pan on max heat for 2-3 min
-Throw steak on (don't move it, let it sear) for 5 min
-Flip and repeat on other side for 3 min

= perfect medium rare ribeye seared on outside, pink and tender inside. You don't get the smoke flavor you can on a wood grill, but the searing is worth it and bonus points if you use a cast iron pan. More bonus points if you're motivated enough to sear on a pan, then finish on a wood grill.

Doing this produces literally the best steak I've had anywhere other than good steakhouses (and I suspect that's because they use USDA Prime steak). Basically impossible to outdo a medium rare ribeye or porterhouse at Peter Luger.

For me its either my grill or cast iron.

I have a lot of recipes i use on a regular basis based on the type of cut. I dont treat them the same usually.

Im also not afraid of eye of round steaks etc, and can make that shit tender also. For people looking to eat affordable steaks as an athlete or college student this is a great go to.