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kachol t1_ja0778d wrote

Honestly, steak, brussel sprouts and mashed potatoes is just such a great meal. If you add some caramelised onions on the sprouts bam!

Also I love that you cut the steak in to pieces. Dont know why everyone is so salt about it.

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wineANDdickAZ OP t1_ja07q3r wrote

& thanks for the slicing comment. It’s sometimes more a matter of getting food into mouths rather than what might look better in a photo. I don’t personally think slices are a bad idea for a well rested steak.

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Architect_of_Sanity t1_ja3pepv wrote

Resting before cutting is key, you got it and it looks delicious.

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wineANDdickAZ OP t1_ja3rdjk wrote

Thanks! I’m just out here trying to pump out good meals for the people I love.

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wineANDdickAZ OP t1_ja07lf1 wrote

Thanks for the love! That’s not a bad idea. I tossed these in some maple syrup for some contrast to the savory on the plate but forgot to mention it.

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kachol t1_ja07ybr wrote

Thats a great move too. I used to make a burger at work for my colleagues and Id fry sliced apples and bacon in maple syrup and top it with that.

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wineANDdickAZ OP t1_ja085e5 wrote

I got no problem with anything you’re spitting right now. Sometimes I’m more in the mood for something simple like in the photo above, especially when dealing with high quality meats, but I do get creative with my burgers like you do! Nice work.

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_javabean t1_ja0cfpv wrote

THIS would be the last meal I’d want to eat on earth…. And your dish, that would be the meal before my last! Looks good!

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wineANDdickAZ OP t1_ja0cmne wrote

You’re a meat & potatoes kinda person. Love it! I could eat steak and potato every day of the week 🙏🏽🙏🏽

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_javabean t1_ja0cs6t wrote

Yeah no kidding! Roasted Brussel sprouts are my kryptonite as well. So underrated!

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wineANDdickAZ OP t1_ja0d7qo wrote

I hit these Brussels with some maple syrup right before I plated them. Simple, adds some good contrast to the rest of the plate with some sweetness & tastes so good.

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FoodAndCatSubs t1_ja15tyk wrote

Thats a fantastic idea!! I never have maple syrup on hand so I usually use brown sugar so maybe even some candied bacon bits would be good, some red onion

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billjoman t1_ja1r3mg wrote

You could also maybe try drizzling them with saba.

Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.

It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva". The must is poured in a copper pot together with some whole walnuts which, by turning during the slow boiling, help the must not to stick to the bottom of the pot. The saba is ready when it is reduced to one third of its initial quantity.

It is very sweet and keeps well due to the sugar content.

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wineANDdickAZ OP t1_ja1shpd wrote

I’ll have to be on the lookout for this ingredient. I’ve heard the name but have never done any research on it. I stop by this gem of an Italian grocery story, kinda similar to satriales in the sopranos (if you know the show) like once a week and stock up on pantry staples (pastas, olive oils, cheese, cold cuts, bread) I’ll ask if they have it.

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Swim313 t1_ja040c1 wrote

What’s the weekend plate look like?

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wineANDdickAZ OP t1_ja04auk wrote

To answer your question, I’m making a simple shrimp-tomato based pasta of some sort. Probably spicy. Probably garlic & shallots, which I find better than onion for seafood pastas. Thanks for the love.

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wineANDdickAZ OP t1_ja045te wrote

I should have stated for context this was last nights dinner lol an upvote for being the only person who said anything about that one lol

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[deleted] t1_j9zqa29 wrote

[removed]

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wineANDdickAZ OP t1_j9zr2xr wrote

I understand where your frustration lies. I personally don’t mind a nice meat pile to end my week. In other instances I’ll do the knife & fork dance.

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jordinoo t1_ja08k1i wrote

do you pick the steak up and just like eat it whole lol

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Winston_Smith-1984 t1_ja0gbic wrote

Are you being facetious or purposely obtuse. I honestly can’t tell the difference on Reddit anymore.

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jordinoo t1_ja0hth1 wrote

upon some research I see that there is etiquette for eating steak, especially at steakhouses cutting the steak all at once is apparently very frowned upon lol. I have never heard of this etiquette but it's good to know now in case I go to a steak house to eat. can't say I find the act of judging how other people eat their food to be polite but to each their own lol

now I know! so, neither obtuse nor fecetious, just a standard person learning something new every day 😁

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taurist t1_ja0nzs8 wrote

In Japan they always cut up my steak this way for me but you’re usually not eating as much of it I guess

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Dasixevy t1_ja0okzn wrote

Making rules on how someone should eat is the dumbest shit ive ever seen. Ill order my steak well done, eat pizza with a fork, cut my spaghetti and eat ice cream with my hands. Idgaf lol

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macisr t1_j9zth5g wrote

You should ask it the other way around my friend, "why not?" Lol.

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TheQueefGoblin t1_ja1lddi wrote

How'd you cook the sprouts? They've kept their green colour but still got a good sear.

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wineANDdickAZ OP t1_ja1m8c8 wrote

Nothing particularly special

Duck fat, salt/pep, oven @ 450 for like 10 minutes & maple syrup toss before plating

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Thisistherealme4real t1_ja0chog wrote

100% would eat this regularly. Looks amazing OP!!!

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wineANDdickAZ OP t1_ja0cx19 wrote

It’s all about getting food in mouths for me. It’s icing on top of the cake if it’s looking good & tasting as good as this did. Thanks!

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Parhandikap t1_ja0arxw wrote

That plate looks sooo good!

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wineANDdickAZ OP t1_ja0boe2 wrote

Thanks! During my work week/if I’m busy I try to keep things nutritious, filling & simple.

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[deleted] t1_j9zsqk6 wrote

This looks so delicious

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wineANDdickAZ OP t1_j9ztso7 wrote

Appreciate that! It takes some thought and love to put good dishes on the table during my work week. 🙏🏽🙏🏽

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MasudaManiac t1_ja0eizj wrote

Fuck I’m wet

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Brinwalk42 t1_ja0wmeq wrote

The post should have been marked NSFW. Or at the least NSWH (not safe when hungry).

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MasudaManiac t1_ja0x2ji wrote

NSWH would be a great twist in culinary subreddits. Reserve it for the best of the best looking food lol.

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wineANDdickAZ OP t1_ja0iykv wrote

The brown butter the steak was cooked in, drizzled over the potatoes. That did it for me.

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Lly-Lly-Lly-Lly-oop t1_ja0zdaw wrote

My mouth is watering - thank you for the inspiration!

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wineANDdickAZ OP t1_ja0zloh wrote

No problem, thanks for the love! I just try and do simple approachable stuff like this to keep the family full during our busy working week 🙏🏽

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Mxzytplk t1_ja1rcjn wrote

Just a suggestion, adding sage to your brown butter makes it just.... incredible with potatoes. I've messed with a lot of herbs in brown butter but with potatoes sage brown butter is just unbelievably good.

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wineANDdickAZ OP t1_ja1rz8d wrote

I’ve tried all the typical herbs you could think of (thyme, rosemary type stuff) surprisingly sage is one that gets left out almost every time. Sage leaves are definitely thicker than rosemary and thyme, I’d image you have more wiggle room to not over toast it and can really give it some time to meld with the butter.

I’ll have to try it prays I can remember to buy sage ever lol

Thanks for the suggestion 🙏🏽👅

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waiwam t1_ja29mr7 wrote

Superb!

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wineANDdickAZ OP t1_ja32ry7 wrote

Thanks! I try to do good for the people I’m responsible for keeping fed.

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GuysMcFellas t1_ja3affe wrote

Damn... This peanut butter and honey sandwich suddenly isn't quite doing it...

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wineANDdickAZ OP t1_ja3c5g4 wrote

I’ll be honest with you, sometimes I just want a PB&J sand which.. but the family is good to me. They deserves a good nutritionally dense meal.

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Nuns-Rack t1_ja04n6l wrote

How do you know it was grass fed, did you raise the cow yourself to witness this?

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wineANDdickAZ OP t1_ja050og wrote

Fair question. I wouldn’t know 100%, but here where I live in Arizona there’s a small but strong movement of craft butcher shops showcasing higher end local meats. At a core level, I can notice a difference in taste/texture/the way the meat cooks, but mostly I’m relying on my butcher being an honest guy.

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Nuns-Rack t1_ja06mrm wrote

Thanks for the answer but to be honest I was just messing with you a bit. 🫂 looks great.

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wineANDdickAZ OP t1_ja06vck wrote

Lol I was trolling you back for sure, have a good weekend 🙏🏽 it’s all good fun

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wiggylord t1_ja19rh8 wrote

What does a small knight have to do with food?

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MBNLA t1_ja1uh61 wrote

This is how I cut the steak for my 5 yo lol

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wineANDdickAZ OP t1_ja1vfns wrote

It’s just a matter of getting food in the mouth after a long days work for everyone in the household. Thanks for checking out the post!

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