Alex Caceres -120

[NunyaBidness]

I'm Sklansky Bucks Rich!!!

3/2/13 9:00pm Props Fighting 1707 Caraway wins by 3 round decision +780*vs Not Caraway by 3 round decision

[MD]

I'm Sklansky Bucks Rich!!!

3/2/13 9:00pm Props Fighting 1707 Caraway wins by 3 round decision +780*vs Not Caraway by 3 round decision

If there was live betting I would've been betting Mizugaki.

[NunyaBidness]

If there was live betting I would've been betting Mizugaki.

Me too.

+780 was the right side though. Shouldn't have been worse than +765.

[Sacrelicious]

Me too.

+780 was the right side though. Shouldn't have been worse than +765.

[gabe]

Gonna cook a milet mignon, do you guys recommend I use regular butter or trader joe's coconut oil?

[NunyaBidness]

Regular butter is going to scorch, use coconut oil.

[Kaffe]

Man, really thought I had cashed on Kang before the decision was announced. Oh, well. It's not like I haven't gained from a bad decision before. This event wasn't one of those though, as my next bet was on Gomi.

[gabe]

Regular butter is going to scorch, use coconut oil.

Will be my first time not using butter.

Good lookin out my ni

[Vaughany]

Rarely cook with butter, it is mostly used for adding body or flavor to something post cooking or for gently sweating items in. Because it contains approximately 10 percent milk solids once it reaches a temperature necessary for cooking most food it burns and turns extremely bitter. Ghee is clarified butter, which means that the milk solids have been removed, consequently it does not burn unless it hits a much, much higher temperature, and is appropriate for most cooking.

I perfer oil to clarified butter myself though, one more thing to be aware with oils is any "extra virgin" oil suffers from the same problem as regular butter, because it is not processed it contains a higher degree of impurities which is why it is called "extra virgin", the result of this is more taste but less cooking applications. Use extra virgin oils for flavour, dressings, or to finish a dish, use straight olive oil or pomace oil for cooking.

When Gaberz and I have our Team Beta Male Gambling crib in LA you can join us and be the Head Chef if you like?

[gabe]

Ain't no Beta's here son

[gabe]

i left it on like a minute each side:

[gabe]

http://instagram.com/p/WaLrL6whj1/

[Grabaka]

Put those pounds back

[MD]

i left it on like a minute each side:

Thoughts?

[Dwil125]

Ive never had one below medium rare, Im thinking about trying it after reading this thread.

[gabe]

It was good... just a tad more rare than I usually cook it. It was just a filet btw not mignon.

[JamesKim]

If anyone in this thread eats steak at anything below rare (this includes "medium-rare"), kindly report into this thread so I can fade you for life.

If someone's going to eat a steak that's only medium-rare or, God forbid, well-done (makes me feel dirty just to say that), I really question their mental faculties. I, personally, eat my steak exclusively blue, 15-20 seconds each side on full heat.

Medium rare is the best, most civilized people don't like that bloody shyt you call blue.

A high quality medium rare steak with Tobasco sauce is as good as it gets for steaks.

[Vaughany]

http://instagram.com/p/WaLrL6whj1/

Nice Gaberz, I'd devour the fuuck out of tht despite being rarer than I'd prefer!

[MD]

Medium rare is the best, most civilized people don't like that bloody shyt you call blue.

A high quality medium rare steak with Tobasco sauce is as good as it gets for steaks.

Your people eat dogs. GG.

[Sacrelicious]

When Gaberz and I have our Team Beta Male Gambling crib in LA you can join us and be the Head Chef if you like?

Word.

[Vaughany]

Your people eat dogs. GG.

haha

me not like to eaty the doggy

[NunyaBidness]

http://instagram.com/p/WaLrL6whj1/

Looks good homey!

[imadegen]

Medium rare is the best, most civilized people don't like that bloody shyt you call blue.

A high quality medium rare steak with Tobasco sauce is as good as it gets for steaks.

Tobasco on steak....sounds disgusting.

[JamesKim]

Tobasco on steak....sounds disgusting.

Seriously, try it. Medium rare steak, cut it up and dip it in Tobasco sauce, it's penetrating delicious.

[Sacrelicious]

Tobasco on steak....sounds disgusting.

Indeed, a terrible idea. I highly reccomend the avocado lime butter I posted above,

A demi glace or bordelaise is even better, but can take over a day to make and requires quite a bit of skill. I'd add bearnaise to this list but I'm not a fan, I only like terragon flavoured sauces with my shellfish, otherwise I do not like them one bit.

Another easy steak sauce is a peppercorn aioli, very easy.

Use 6 egg yolks per one litre of neutral oil, scale as necessary.

Seperate the egg yolks into a bowl and add the oil one drop at a time into a mixing bowl and add a very small amount of dry mustard, the lechitin in the oil and the mustard act as emulsification agents when the oil is added (to make a long story short, they allow the liquid and the oil to seperate causing a thickening effect ie. mayo). Add the oil one drop at a time off the beginning while whisking heavily, and once the emulsification starts to "take" (it thickens slightly) you can start to stream it in very slowly, if there is any doubt, just add it even slower, this process should take several minutes.

Once its thickened to a thicker then mayo type consistency, add rice vinegar and a small amount of lemon while continuing to whisk.

Then take some mixed peppercorns (pink, white, green, black, you can find this in stores for about 5 bucks) and lightly crack with the bottom of a pan or a knife, add them to the mix. Season with kosher salt.

Let sit for a day for the flavours to blend.

I reccomend putting the sauce on a plate, steak on sauce, top steak with fleur de sel, bam.

Very simple, astoundingly delicious.

[JamesKim]

Your people eat dogs. GG.

I'd honestly try it if given the opportunity. I don't see what the big deal is, it's a specific livestock dog raised for this purpose. I'm sure eating a steak in India carries the same cultural taboo, I don't give a fook.

[MD]

I'd honestly try it if given the opportunity. I don't see what the big deal is, it's a specific livestock dog raised for this purpose. I'm sure eating a steak in India carries the same cultural taboo, I don't give a fook.

This thread is far too good, and you're far too stupid, to let you ruin it, so I'm soft banning you from the thread.

From this point, you no longer exist in this thread. You can post as much as you want, but I will never acknowledge your existence. Anyone who does acknowledge you from this point on will also be subject to the terms of the soft ban. I suggest that others do the same. It's about time we had a really good thread without people showing up and trying to be dicks because their degenerate gambling has left them in such a state that they can no longer even afford to buy a steak.

Sac, you're doing a great job, man. Thanks for the recipes, they sound amazing. Keep it up.

[Sacrelicious]

Thanks man, just to clarify, the oil must be added while whisking very heavily. If a person has never made mayo or ailoi before, it may take a few tries, it can "break" very easily. Just be sure to add the oil very slowly if it breaks on you when you try it next.

[Vaughany]

This thread is far too good, and you're far too stupid, to let you ruin it, so I'm soft banning you from the thread.

From this point, you no longer exist in this thread. You can post as much as you want, but I will never acknowledge your existence. Anyone who does acknowledge you from this point on will also be subject to the terms of the soft ban. I suggest that others do the same. It's about time we had a really good thread without people showing up and trying to be dicks because their degenerate gambling has left them in such a state that they can no longer even afford to buy a steak.

Sac, you're doing a great job, man. Thanks for the recipes, they sound amazing. Keep it up.

seems reasonable to me

[NunyaBidness]

Thanks man, just to clarify, the oil must be added while whisking very heavily. If a person has never made mayo or ailoi before, it may take a few tries, it can "break" very easily. Just be sure to add the oil very slowly if it breaks on you when you try it next.

Made your avocado butter with steaks last night. Wife loved it. Good call.

Not to doubt the chef, but I don't think your recipe here is actually an aioli, it's a mayonnaise. Aioli requires garlic, that's what it means, garlic oil.

I realize most restaurants call fancy flavored mayos aioli, but it's not correct.

[Dwil125]

Is there a way to favorite threads or save them on here, similar to on the underground??

[Sacrelicious]

Made your avocado butter with steaks last night. Wife loved it. Good call.

Not to doubt the chef, but I don't think your recipe here is actually an aioli, it's a mayonnaise. Aioli requires garlic, that's what it means, garlic oil.

I realize most restaurants call fancy flavored mayos aioli, but it's not correct.

This man knows his shit.

And you are correct, but "peppercorn mayo" just sounds so low class.

[Sacrelicious]

Actually when I've used it in a restaurant, I refer to it as "peppercorn vinaigrette", which is also technically improper, but it sounds nice.

[Sacrelicious]

What brand of ghee do you recommend I get? Could I find it at Whole Foods or do I gotta order online?

Also, where can I find grass-fed butter and coconut butter?

Dont know how I glanced over this post. There is a difference between ghee and clarified butter which I will explain at the end of this post, I'll oversimplify things a bit, but first off, clarified butter can be made at home.

Make a bain marie (double boiler), which is essentially a pot with an inch or so of water in it, and a metal mixing bowl (or hell, any metal container will work for this) on top, so that when the water boils the steam heats the bottom of the bowl. Throw a pound of butter into that and let it melt and heat up for a moment, you'll notice two things, first off a white foam forms on top and secondly white granules form at the bottom, these are the milk solids in butter. If you take the butter off the heat, let it sit at room temperature for about half an hour. After that skim the white foam off the top, and then pour/skim out the oil while leaving the white granules at the bottom of your bowl. What you have now is clarified butter, with a much higher scorching temperature, much more suited for cooking. That being said, its still butter, avoid for any very high temp long term sauteeing. You will notice when cooking with it that it does not brown or burn nearly as easily as butter.

As for ghee, the difference is that with ghee, the solids on the bottom (predominantly lactose and cholesterol) are cooked until lightly browned and the liquid is cooked until the water fully evaporates from it.

It does produce a different taste, but in the absrense of ghee, you can use clarified butter as a substitute.

[Vaughany]

what do you make of our English export Gordon Ramsey, Sacrelicious? I personally think he's a massive bell-end!