Petite steak recipe

I’m planning on starting this soon, a patient of mine told me about it today and I was curious. However I’m not the biggest red meat fan especially when it’s fatty which seems to be a staple for this diet, I love chicken, eggs, fish, but I’m wondering how I can still incorporate the required level of red meats and fat into my diet. A lot of the cooking I’ve seen on this diet also seems unspiced and lacking flavour. Am I essentially going to be eating steak 3-4x a week does anyone have any recipe recommendations, and can I make flavourful bone broth soup rather than just boiling some bones and drinking it like that ?

I made Massaman curry yesterday and tried to mimic the flavors I remember from my favorite Thai curry joint. I got very close, but there’s an extra 5-10% that makes theirs better than what I made and I’m not sure what it could be. Already added some extra MSG and it did help, but I’m not there yet. Will try palm sugar instead of regular sugar next time.
Would appreciate any suggestions to take this dish to the next level, as it is easily in my top favorite foods of all time.
Here’s the recipe ingredients * 1 cup (240ml) full-fat coconut milk * 4 ounces (1/2 cup; 115g) homemade or store-bought massaman curry paste * 3 tablespoons (75g) sugar * 3 tablespoons (80g) tamarind paste * 3 tablespoons (45ml) fish sauce * 1 tsp MSG * 12 ounces (325g) sweet potatoes (2 medium potatoes), cut into 2 1/2-inch pieces * 1 large onion * 475 ml of cooking liquid * 900 gr flank steak, thinly sliced (stir fry style)
Process: Heated up some of the coconut cream from the top of the coconut milk can. Once some of the liquid evaporated, added curry paste and stirred for a couple of mins.
Added the rest of the coconut milk, water, veggies and beef. Cooked until sweet potatoes were tender and added the rest of the ingredients(fish sauce, sugar, tamarind paste, msg)

I like how Melfi makes a bigger deal out of this than Tony telling her about his horny dreams about her. Her realization that he's making no progress but rather becoming a smoother criminal feels a bit oddly belated, first watch I really thought the magazine made her dissmiss him. Whole argument rates for me as one of the funniest. Also wonder if the recipe really sends any steak into orbit.

I seriously cannot get enough of the sugar steak at Bastien’s. The recipe appears to be top secret. I’m wondering if anyone with an uncanny ability to decipher flavors has been able to figure out what is in that rub.

Hello. I am just getting into cooking and starting out small.
Currently the dish that I'm working on is a beef stew that is slow cooked.
This is what I currently do with my beef stew.
I take a 1 lb chuck steak with cut up potatoes, carrots, onions, and tomato. Throw it in the slow cooker with beef broth as the liquid. I have it in for about 7 and a half hours. Put it over some white rice and I enjoy.
My question is what is one or two things I can add that doesnt require significant prep time. I only have about 35 mins to prep. And I would prefer to not rush.
I don't want a recipe I just want a few things I can do differently to slowly improve my beef stew.
There is nothing wrong with it currently for me. I love it. However, I know there are improvements to the flavor and maybe something else I'm not even thinking of that can be done.

I am in the phase where I don’t want anything chicken (I’m also very tired of pasta) but love meat. I also don’t like steak, it’s hard for me to digest. I’m not the best cook and still learning but so many simple meals online are lacking in flavor and I struggle to figure it out myself. I am open to recommendations to cooking channels/creators/blogs and/or recipes. Any platform I’m just hungry and tired of my go to college meals!!

Pretend you are me (45F) for a moment in this metaphor for my life. You grow up around steakhouses and have never had anything else so you think you like steak too. Its all you've ever had, and you don't love it, and you'll never understand why people go gaga over steak, but it sates your hunger and you think that's normal. So you eat steak a lot, but one day you have spicy wontons and you're like, "WOW What is this?!" It's the best thing you've ever had, but nobody you know likes it and if there are Chinese restaurants near you they aren't advertising. Steakhouses, however, are beating down your door to get you to eat there. And you could only eat at that Chinese restaurant (20+F) a few times because you found out it has a drug problem and doesn't want to change. So you go back to eating steak when you're really hungry.
When you are a wonton lover in a steak world where everyone you know is a steak lover you have to trust that they know more about steaks then you do. So when the steak is bad, but it was advertised as being really good, and steak lovers tell you its a good cut you think there's something wrong with your ability to judge steak. So if it turns out that the steakhouse spent a lot of money on atmosphere and marketing, but the steaks are in the alley out back, covered in flies, sitting in the sun, about to be cooked on a rusty kettle grill, you don't know when to cut and run because the steak lovers told you this was going to be good steak. You think this is normal, so you pretend to be happy with the steakhouse. If you ever talk about wontons all the steakhouses get really weird. They either want to invite a Chinese chef to the steakhouse to watch you eat steak and wontons, or they say "You just haven't had good steak" and make you eat more steak. But you don't have room for wonton's and steak. In fact if spicy wontons were on the menu, you'd never eat steak again.
Then after asking around for wontons a while a new Chinese Restaurant (30F) beats down your door with advertisements, but the place doesn't appeal to you. You don't know enough about Chinese restaurants to know how diverse the menu is, so you think maybe you don't like Chinese restaurants and maybe that one dish at that one restaurant was the only Chinese dish you'll ever like. But when you look at menu's online you look for spicy wontons, and sometimes you even dream of eating spicy wontons. You're tired of steakhouses, and you don't know where to get wontons, so you start making steak and wontons at home. You even purchased wonton and steak cooking tools, spent a lot on them, but it doesn't satisfy the craving. The cooking isn't great, and you don't starve but it gets to the point that you lose your appetite. You eat so little that when you try steak again it physically hurts. So now you just make enough shitty wontons to get by. The problem is that the recipes you find for wontons are made by and for steakhouses, and are buried in with a lot of steak recipes, but its obvious that these wontons are meant to appeal to steakhouses. The people who make good spicy wontons have their own language and you tried to learn but got overwhelmed. You can't talk to your steak loving friends because they think wontons are gross and they feel bad for you but can't do anything to help. You don't know anybody who advertises wontons either, in fact, as statistically improbable as this is, you don't know anybody who openly cooks at a Chinese Restaurant at all. You try to get your steak loving friends to eat spicy wontons with you, but even though they love you as a friend, they want to eat steak and won't even try wontons. Some steak lovers pretend to like wontons because steakhouses like to watch steak lovers eat steak and wontons. As a result some Chinese restaurants tell you they are closed when they find out you have spent a lot of time at steakhouses because they believe steakhouse-wonton lovers are often wonton pretenders.
You moved from a place that had almost no Chinese restaurants, to a place that has tons of them, and they serve not just wonton's but all types of new Chinese dishes, but in this place many of the steakhouses attack the Chinese restaurants. Some steakhouses are trying to pass laws to make Chinese dishes of all kinds illegal, and its working. But since there's more Chinese restaurants around you get to read more menus and learn that not all wonton recipes sound good. You learn what wontons you crave and which are less appetizing. Its been years of you surviving off steakhouse wonton recipes, and recently you've noticed your appetite comes back a little here and there. Sometimes it comes and goes before you can even make wontons, but a few times the wontons just aren't enough and you crave more, so you want to try other people's wontons. Now that you are learning the recipes online you find that the dish you like isn't on many menu's, its not illegal or immoral (except to people who religiously love steakhouses), it's just difficult to find. You come to the realization that if you find someone who really likes wontons they will want you to make wontons with them and you still can't cook well, and don't have a good recipe to practice. You really need to be taught by a wonton chef, but you remember what it was like learning to cook steak for the steakhouse which wasn't satisfying, but you didn't know how to leave. You hated that experience so much you're afraid to start over with spicy wontons, but also why would a wonton chef waste their time teaching you when they could find someone else who knows how to cook. Some Chinese restaurants are open to steak, but wonton chefs are usually not, and you have had a lot of steak.
You've only eaten spicy wonton's at a restaurant once many years ago, but its the best thing you've ever had, and you can't find anything like it. Recently you've seen advertisements for a nice steakhouse. Of all the steakhouses you've seen, this looks like it might be the nicest, and you've been to enough steakhouses that you think you might be better at judging them by now. Its been years since you've shared a meal. You know that you crave wontons and you don't have room for steak and wontons, but steak is better than starving. You're starting to get hungry and don't want to eat alone forever. If the steakhouse has a reservation available, do you take it? Or continue looking for a good spicy wonton dish while quietly making wonton's for 1 at home?

Just as the title implies, what is your go to recipe if you had to impress someone?

I have been down a rabbit-hole these past few days, in search of the perfect companion for my tropical vacation this summer. I wasn't disappointed! There are plenty of options out there, for every income and every taste. To preface this, I must say I'm a little difficult when it comes to fresh fragrances: I tend to prefer heavier scents that make a statement, and I am sort of a vintage-style scents lover. I profoundly dislike cardamom, lemon is a no-no, and lavender usually is too masculine for me. I prefer floral, musky scents with the occasional citrus kick, but I avoid the usual tropical flower and fruit. In consequence, these aren't your typical summer fragrances. Here we go, in no particular order:
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Granado - Rosa Damascena

OK, this comes in a huge bottle: even 100 mL of an eau de cologne is too much for me. I have been on a rose kick since last year, so I hope this has that intense (or well, freshly intense) rose scent I crave for. The brand also offers shower gels and lotions of the same scent, and I am so excited to try this all together!
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Berdoues - Freesia & Coton

I imagine this as a delicate floral, powdery cloud with notes of freesia (duh), musk, cashmere blonde woods and some light citrus to bring some sparkle. I really enjoy cotton notes in perfumes for spring and summer, and usually Berdoues doesn't disappoint with respect to fresh fragrances, so I hope I will like this.
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Chanel - Paris Venise

I usually find neroli, petit-grain and orange blossom too harsh, or at least on my skin. So, with the addition of tonka bean and vanilla I hope it won't be the case! I do like orange, for example, but find orange-centric fragrances too masculine for my specific taste so this is the next best thing. And don't even get me started on lemon! My boyfriend and, by transitivity, I, find it too toilet-cleaning-supply-ish: that's why most of the other fresh fragrances are out of the question for me.
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Guerlain - Aqua Allegoria Mandarine Basilic

But worry not, dear friend, there's still some citrus to explore! Well, I know, this one is well-known but I couldn't not mention it. I love, love, LOVE juicy mandarin scents. I tend to avoid bitter, green unripe citrus fruits scents, and this is not like that. I have a sample of this fragrance, so I can actually give a review: in some way, the basil gives a coriander-like human-skin muskiness that I find comforting.
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Goutal - L'Île au Thé

Another mandarin scent, even though I don't have any sample nor have gone to test it in person. Tea fragrances seem to smell fresh by consensus, even if it's a hot drink, and reviews say this particular fragrance is "sparkly", "a little bit herbal", and "inoffensive" which is exactly what I'm looking for.
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Fragonard - Jasmin Perle de Thé

I love jasmine, even in its dirtiest forms, so finding a fragrance for summer that contains it is a dream come true. I suppose the flower won't be as indolic as I'm used to, and that along with tea it will be greener than I usually wear, but I'm eager to give this a try.
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Olibanum - Ambrette

Here we enter into the clean musk territory, with a strong contender: ambrette seed and olibanum resin (frankincense, if I'm not mistaken). For some reason, I find incense rather cooling instead of warming, so together with a vegetal musk it is the recipe for success.
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Le Couvent - Mimosa

When thinking summer, I think of not-so-classic florals and musks. So, I naturally gravitated towards mimosa: reviews say it smells like the real thing, a honeyed but very subtle floral brightened by some zesty bergamot and backed up by cedar. I suppose there are some other notes, but the notes pyramid doesn't reveal anything else.
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Fragonard - Lilas

Hurry up, this is a limited edition scent! I saw that some of us love lilac, with its spring-time freshness and delicate powderiness, and are actively looking for our holy grail. I associate the fragrance to fresh linen in my mind, so that's why such a spring-themed perfume is tropical appropriate to my nose. I had the pleasure to try it in store, and needless to say, it is very pretty.
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Of course, L'Occitane offers a number of fresh fragrances that are worth every penny, but I haven't been personally in a store to try them and none appealed me from the notes. Also, have you tried any of these? Or do you have any other uncommon summer scent recommendations? I'm all ears!
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(Originally posted in another website by me)
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Round steaks (with and without the circle bone thing) Ranch steaks Chuck eye steaks NY strips Rib Eye
And I'm sure a few other cuts I'm forgetting, but these are the ones I have the most of. Usually my wife does the steaks because she's pretty good at it! But, now we have so much and both my freezers are full of beef. It's my job to cook 3-5 days a week. Really only trying to find some simple beef recipes just until we make some room for other meats. Basically I'm a one trick pony. I make a pretty good lasagna, and I'm getting burnt out on ground beef tacos. Help me out! I loved and cared for these calves for months. I don't want it to all be in vain due to my subpar cooking skills!

What gamified tools would you like most in a gamified nutrition tracking app. Please like the messages :)
Choices: - self-designed avatar (reflects your own progress) - Steaks (motivation booster) - community for sharing tips/recipes - challenges/battles alone or with others
If you want to add something or have some Tipps please let me know :)

I just don’t know what to feed my girl (11months, about to be a year on the 16th)
I come from a super low income, neglectful family. I grew up eating frozen pizzas, ramen noodles, eggs & pancakes. I had a single mom who was always either drunk or hungover so there really wasn’t any cooking getting done. I never ate veggies, I never ate fancy meals with mixed ingredients. If a meal was made it was just pasta and pork chops or pasta and chicken or pasta and cheese. No veggies or sauces or anything added (besides regular pasta sauce)
So with that being said. I was never taught how to cook. I don’t know anything about recipes or mixing ingredients.
Everything I find on Pinterest is so overwhelming (I don’t need a list of 75 recipe ideas I just need 1!!!) because I don’t know what half of the ingredients even are.
I ended up giving my poor girl constipation by giving her too much cheeses so I started giving her fruits but then she ended up with diarrhea. Like I JUST DONT KNOW WHAT IM DOING. Every day I wake up and immediately start stressing over what I’m supposed to feed her.
Currently I feed her:
Breakfast: things like cheerios, bananas or strawberries, peanut butter on toast/pancakes, scrambled eggs
Lunch: chicken and pasta, cheese quesadillas, cucumbers, pineapples, white rice (it’s literally almost always chicken and one of these things on the side)
For dinner I’ve been giving her the same thing me and her father are eating but he’s just as bad as me when it comes to cooking so we usually go with the same type of stuff I grew up on. Chicken and pasta, hamburger and pasta, burgers and fries, occasionally steak and corn.
Before we had my daughter, my husband and I didn’t care how we ate. We ate like once a day and it was usually takeout/restaurant/etc. we’re trying to be better now for her. So if anyone has any advice or any directions to point me in please let me know! I’m practically begging!

Basic idea is that the Freestar Collective (FC) are thriving on a specific export of best quality meat (steaks, burgers etc) from Akila. Coming from beasts meeting the overall flavour of the local fauna, similar to Grox from WH40K. I find easy to envision farming and production facilities in the FC aesthetics.
Because of this and the FC politics of identity and distinction to the United Colonies (UC), Chunks is banned from all FC aligned worlds. Likewise, FC 'be(a)st meat' is on par with contraband with the UC.
Because both companies are desperate to expand and dominate the market, sh*t goes wild with 'neutral space' /planets....and most funny stuff on Neon of course.
How could such take form?

• player character could be hired by either faction for espionage ('we NEED that secret sauce recipe!'), sabotage, etc.
  
• lucrative contracts for smuggling 'be(a)st beef' to UC space (terminals, established mechanics)
  
• Ryujin as a third party playing both sides. Maybe a company branch focused on investment and growth ('we are investing in Chunks right now, please sabotage facility xyz' or 'our contact with the FC informed us about.... Difficulties dominating the market on planet X, please see that Chunks freighter X doesn't reach destination' etc...). This branch is top tier secret and only available after the storyline. For immersion also only in text form on your secure terminal at the office (will not talk about 6,neither confirm nor deny).
  

How does this appeal? I am not sufficiently experienced with BGS CK for taking on this myself but if any experienced modder / crew would find this idea interesting to develop - gimme your Patreon already!

I have been trying to come up with a chili recipe that will be better, and cheaper than store-bought chili. I really don't know the first thing about chili, and have been flying by the seam of my pants. The first batch I made was utterly horrible... I don't wanna talk about it. But I have hit upon sort of a rough-recipe that I've found to be pretty good, but I'm sure that some chili aficionados can help me make it better, and hopefully cheaper. This is what I've been doing so far...
Ingredients:

• 2 Cans of Kidney Beans
• 4 Lbs of Beef Franks, Sliced into Medallions
• 2 Lbs of Lean Beef (stew meat, skirt steak, whatever's cheapest), Diced
• 1/8th Cup Cayenne Pepper
• 1/8th Cup Paprika
• Mustard Seed (Add until it tastes right)
• One Whole Garlic Clove
• 2 16 oz Cans of Tomato Sauce
• 1 28 oz Can of Crushed Tomatoes

Procedure:

• Dice lean beef into 1/2" cubes
• Lightly season with Johnny's
• Cook in a sauce pan until lightly seared, remove from heat and drain grease
• Slice beef franks into medallions, and lightly fry until they're slightly browned, remove from heat and drain grease
• Drain and rinse two cans of kidney beans, and throw into 5 qt pot
• Add beef chunks and medallions on top of kidney beans and mix
• Pour in tomato sauce, and crushed tomatoes, and mix
• Add water and stir until entire mixture reaches top of the 5 quart pot
• Bring to boil, reduce heat, and let boil for 45 minutes
• Add cayenne, paprika, and minced garlic and reduce heat to simmer for 8 hours
• Periodically stir and add mustard seed throughout

I like the results, but I have no doubt it could be better. I like the spice level, but I think I'm missing something that could give it a little bit more "tanginess". I like to add sour cream and eat it with tortilla chips. I read to let the beans cook before adding the seasoning because they will kind of "absorb" the flavor, so that's why I cook them for 45 minutes before adding the seasoning. I like to slightly sear the beef first, because otherwise I find that cooking it for so long kind of leaves it a shredded mess instead of chunks. I screwed up and left too much grease in the mix a couple times, so I have gotten more careful about that. I would really like to find some peppers that might add some tanginess, but I'm pretty satisfied with the spiciness. Maybe something like some lemon/lime juice could be the ticket? I'm trying to avoid adding too much salt.
Most importantly, is the economics. Right now, the ingredients for all of this cost me about $30, and so for 20 cups, I'm getting about the equivalent of 10 cans of chili. $3 a can is not bad, especially considering most of the store-bought stuff I can get isn't much cheaper than that, and I am happy to get away from the processed stuff and preservatives. However, I'm not really at a point with the recipe that I'd say mine tastes better. It's palatable, and I enjoy it, but I would like it to be a bit tastier, and if I could get it to be AS cheap as store-bought that would be great. Right now the main ingredient that's preventing that is the beef; even buying the cheapest cuts or stew meat, it's just very expensive. I could cut out a ton of cost by just using beef franks instead, but while I find those flavorful I feel like if my goal is to try to get away from preservatives and processed foods, having those in tremendous quantities doesn't really help.
One thing I really like about this so far is it's pretty simple. There's not a whole lot of different ingredients, or a lot of prep time, and I'd like to keep it that way. I'm wondering if I could possible switch out beef for pork to improve the economics? I initially tried chicken, but I didn't like that at all, however that was before I had tweaked other parts of the recipe.
My ultimate goal would be a recipe that would get me close to a $1 per cup recipe that's low on preservatives and processed food, but that tastes as good or better than the store-bought stuff.

I just read two different "recipes" for dry-brining that both recommended bringing the steak to room temperature before cooking.
Based on something I read years ago, I've always kept my steaks refrigerated before cooking, so it's easier to sear the outside while keeping the inside rare or medium-rare (I will be grilling on a gas grill).
What do you all think?

Anybody know the recipe for Crown Pub's gorgonzola cream sauce? I've decided I need their Pub Steak in my life more often than my current finances will allow for (and I suspect their steak serving size has gone down a fair little bit since I first had it 8 or so years ago), so I'm going to make an attempt to recreate it tomorrow and was curious if anyone had some pointers before I start spending money trying and tweaking recipes online. Thanks!