Log In

Your email is not your username

Register

If you were a member of the old Bodybuilding.com forums and would like to reuse your previous username, you can request it below. We use your email only for registration and do not store it. For more information, please see our Privacy Policy.

Confirm your email

A registration code was sent to your email. Enter it here.

Welcome

You have successfully setup your account.

Sign in

Quick Navigation Bottom Misc
Forum » Rate My Absolute MOGGER Steak Dinner 2.0 (GTFIH)
  1. Results 31 to 43 of 43
  2. Page 2 of 2
  3. First
  5. 1
  6. 2

Thread: Rate My Absolute MOGGER Steak Dinner 2.0 (GTFIH)

post 1691681613 10-14-2023, 04:59 PM
-
#31
  1. Ausaric
  2. Still Alive
  1. Ausaric
  2. Still Alive
  3. Join Date: Nov 2014
  4. Posts: 28,808
  5. Rep Power: 200750
Originally Posted By DeadlyStriker⏩
Das fukking it brah. I'm honored.

I just made the sauce from the video I posted a few posts above this.

Basically just cook down white wine and white wine vinegar with shallots, taragon, and peppercorns. I strained it and took that reduction liquid and added it to a food processor with 3 egg yolks and salt. Then blended that up a bit. Melted 2 sticks of butter (I made this sauce for the next two or three days for my meats) and you just pour a little in, blend, and then keep pouring in some and blending. Eventually it's like thick almost mayo consistency when all butter is poured in. Then I just added fresh chopped taragon and parsely, blended for 10 seconds and that's it.

It's very fatty, but I'm on keto right now too (today was a little refeed with the potatoes). So fooking good. Never had this sauce before and it's one of my new favorites.
U a chef or something mang?
post 1691681723 10-14-2023, 05:01 PM
-
#32
  1. DeadlyStriker
  2. Registered User
  1. DeadlyStriker
  2. Registered User
  3. Join Date: Jun 2011
  4. Location: United States
  5. Posts: 24,113
  6. Rep Power: 302177
Originally Posted By Ausaric⏩
U a chef or something mang?
Nope lol. I just got really into cooking my own food almost as a hobby.

Now I eat like a king hehe
post 1691682523 10-14-2023, 05:14 PM
-
#33
  1. IlChosenOne
  2. Biggest loads in the NW
  1. IlChosenOne
  2. Biggest loads in the NW
  3. Join Date: Jan 2015
  4. Location: Idaho, United States
  5. Posts: 20,788
  6. Rep Power: 259729
Mirin/10


Big sauce guy
* Rawdog crew * Creampie crew * Poverty crew *

Haven't worn a condom since middle school crew

* HTC crew *
post 1691684513 10-14-2023, 05:49 PM
-
#34
  1. kimm4
  1. kimm4
  3. Join Date: May 2008
  4. Location: Massachusetts, United States
  5. Age: 57
  6. Posts: 56,793
  7. Subscribers: 7
  8. Rep Power: 1204049
Originally Posted By miscerForLulz⏩
fuark

stick to baked goods srs
LOL'd will do!
Originally Posted By DeadlyStriker⏩
Thanks kimm! Finally a fellow pickle lover.

Post your dinner too! What are you making? Are you baking anything soon? I need baked goods food porn.

My next skill to learn is baking because I'm horrific at it lol.
Love pickles not sure how anyone could not like them?!

Tonight I made a cesar and parmesan crusted chicken, seasoned white rice and cooked carrots. My baking this past week was 4 loaves of pumkin bread and 2 loaves of banana bread. Kept 1 pumkin bread to have with coffee and 1 banana bread for french toast. Next week I'm making a chocolate mousse and graham cracker pie.
National Level Competitor (Female BB)
post 1691684533 10-14-2023, 05:49 PM
-
#35
  1. DeadlyStriker
  2. Registered User
  1. DeadlyStriker
  2. Registered User
  3. Join Date: Jun 2011
  4. Location: United States
  5. Posts: 24,113
  6. Rep Power: 302177
Originally Posted By explosiveMidget⏩
Feeling extremely hungry rn ngl
You know what that means boyo. Gotta have a steak now.
Originally Posted By IlChosenOne⏩
Mirin/10


Big sauce guy
Das it mayne. I'm turning into a big sauce guy now.
post 1691686823 10-14-2023, 06:34 PM
-
#36
  1. DeadlyStriker
  2. Registered User
  1. DeadlyStriker
  2. Registered User
  3. Join Date: Jun 2011
  4. Location: United States
  5. Posts: 24,113
  6. Rep Power: 302177
Originally Posted By kimm4⏩
LOL'd will do!



Love pickles not sure how anyone could not like them?!

Tonight I made a cesar and parmesan crusted chicken, seasoned white rice and cooked carrots. My baking this past week was 4 loaves of pumkin bread and 2 loaves of banana bread. Kept 1 pumkin bread to have with coffee and 1 banana bread for french toast. Next week I'm making a chocolate mousse and graham cracker pie.
Can you send me your banana bread recipe? I want to make some for next weekend for when I have another carb refeed. It sounds so good right now.

It's not a hard thing to make, right? haha
post 1691687693 10-14-2023, 06:48 PM
-
#37
  1. Gayford
  2. Remember the Alamo!
  1. Gayford
  2. Remember the Alamo!
  3. Join Date: Aug 2011
  4. Location: Houston, Texas, United States
  5. Posts: 7,016
  6. Rep Power: 21111
Imma have to say no on that sauce brah. Other than that the grains on that steak look perfect. The cook is perfect too brah.
*Texas Crew*
post 1691687903 10-14-2023, 06:50 PM
-
#38
  1. miscerForLulz
  1. miscerForLulz
  3. Join Date: Aug 2016
  4. Posts: 8,465
  5. Rep Power: 51479
Originally Posted By kimm4⏩
LOL'd will do!
I need to stop bullying you but you have us beat on the desserts for sure
2:136
Say, ˹O believers,˺ We believe in Allah and what has been revealed to us; and what was revealed to Abraham, Ishmael, Isaac, Jacob, and his descendants; what was given to Moses, Jesus, and other prophets from their Lord. We make no distinction between any of them. And to Allah we all submit.
post 1691742723 10-15-2023, 08:29 PM
-
#39
  1. grandmoloch
  2. Barghest Jugend
  1. grandmoloch
  2. Barghest Jugend
  3. Join Date: Sep 2013
  4. Location: Virginia, United States
  5. Age: 34
  6. Posts: 990
  7. Rep Power: 9840
Originally Posted By DeadlyStriker⏩
hehe das it.



Don't give me that look



Oh I always make fries with melted wagyu tallow in the air fryer + the seasonings of course. It's amazing.

I used this recipe and watched youtube videos about the sauce.

This one turned out fantastic. First time ever making it. I just used a little food processor too instead of hand whisking or using a standing mixer.




YEAA BUDDDYYYY!
Thanks brah. I'm on spread.
I'm gonna make it
600/424/683
post 1691743313 10-15-2023, 08:42 PM
-
#40
  1. LogicalLifts
  2. Registered User
  1. LogicalLifts
  2. Registered User
  3. Join Date: Aug 2022
  4. Age: 56
  5. Posts: 13,157
  6. Rep Power: 204849
Hnnngh, love me some steak with Bearnaise sauce. Make my own too, repped OP.
Originally Posted By Nonsense916⏩
At the end of the stay ur still bald
End of the day ur still low test.
post 1691743553 10-15-2023, 08:49 PM
-
#41
  1. OliverHeldens
  1. OliverHeldens
  3. Join Date: Oct 2014
  4. Age: 33
  5. Posts: 43,108
  6. Subscribers: 1
  7. Rep Power: 131286
Bernaise sauce?

Have you ever had a good Zip Sauce? Much better on a great cut of steak.
post 1691743793 10-15-2023, 08:53 PM
-
#42
  1. Luc1fer
  1. Luc1fer
  3. Join Date: Jun 2014
  4. Posts: 45,573
  5. Rep Power: 685731
Looks good, is the steak reverse seared?
𝕮𝖍𝖆𝖘𝖊 𝖆 𝖈𝖍𝖊𝖈𝕶, 𝖓𝖊𝖛𝖊𝖗 𝖈𝖍𝖆𝖘𝖊 𝖆 𝖇𝖎𝖙𝖈𝖍

█▓▒▒░░🧵Make trolls invisible: https://forum.obnoxiousbrutes.com/showthread.php?t=180234573 ░░▒▒▓█
post 1691744393 10-15-2023, 09:06 PM
-
#43
  1. DeadlyStriker
  2. Registered User
  1. DeadlyStriker
  2. Registered User
  3. Join Date: Jun 2011
  4. Location: United States
  5. Posts: 24,113
  6. Rep Power: 302177
Originally Posted By grandmoloch⏩
Thanks brah. I'm on spread.
Of course brah.
Originally Posted By LogicalLifts⏩
Hnnngh, love me some steak with Bearnaise sauce. Make my own too, repped OP.



End of the day ur still low test.
Yea you get it then. It's an elite sauce for steak.
Originally Posted By OliverHeldens⏩
Bernaise sauce?

Have you ever had a good Zip Sauce? Much better on a great cut of steak.
Have you tried it? It's amazing.

Never heard of zip sauce before. What is it? If it sounds good I'll try making it myself one day for my steaks.
Originally Posted By Luc1fer⏩
Looks good, is the steak reverse seared?
Thanks brah. Nope I just seared both sides, took it out of the pan, let cool then added the butter/garlic/rosemary/shallots and then put the steak back in to baste it until it hit temp.

It was a thick steak but not too large so I opted not to reverse sear it. I did reverse sear a marinated tri-tip today though.
Quick Navigation Top Misc
Bookmarks
Digg.com
Digg
del.icio.us
del.icio.us
Stumbleupon.com
StumbleUpon
Google.com
Google
Facebook.com
Facebook
Posting Permissions
  1. You may not post new threads
  2. You may not post replies
  3. You may not post attachments
  4. You may not edit your posts