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.

Nuns-Rack t1_ja04n6l wrote on February 25, 2023 at 9:09 PM

#2,004,809

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

wineANDdickAZ OP t1_ja050og wrote on February 25, 2023 at 9:12 PM

#2,004,888

Replying to Nuns-Rack (#2,004,809)

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.

Nuns-Rack t1_ja06mrm wrote on February 25, 2023 at 9:23 PM

#2,005,203

Replying to wineANDdickAZ (#2,004,888)

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

wineANDdickAZ OP t1_ja06vck wrote on February 25, 2023 at 9:25 PM

#2,005,239

Replying to Nuns-Rack (#2,005,203)

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

kachol t1_ja0778d wrote on February 25, 2023 at 9:27 PM

#2,005,303

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.

wineANDdickAZ OP t1_ja07lf1 wrote on February 25, 2023 at 9:30 PM

#2,005,362

Replying to kachol (#2,005,303)

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.

wineANDdickAZ OP t1_ja07q3r wrote on February 25, 2023 at 9:31 PM

#2,005,377

Replying to kachol (#2,005,303)

& 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.

kachol t1_ja07ybr wrote on February 25, 2023 at 9:32 PM

#2,005,434

Replying to wineANDdickAZ (#2,005,362)

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.

kachol t1_ja07zwg wrote on February 25, 2023 at 9:33 PM

#2,005,445

Replying to wineANDdickAZ (#2,005,377)

Absolutely

wineANDdickAZ OP t1_ja085e5 wrote on February 25, 2023 at 9:34 PM

#2,005,466

Replying to kachol (#2,005,434)

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.

Nuns-Rack t1_ja087v3 wrote on February 25, 2023 at 9:34 PM

#2,005,480

Replying to wineANDdickAZ (#2,005,239)

😂😂 cheers ✌🏻

wineANDdickAZ OP t1_ja08d5h wrote on February 25, 2023 at 9:35 PM

#2,005,505

Replying to Nuns-Rack (#2,005,480)

You’re like damn take it easy 😂😂😂😂

jordinoo t1_ja08k1i wrote on February 25, 2023 at 9:37 PM

#2,005,533

Replying to [deleted] (#2,002,370)

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

Parhandikap t1_ja0arxw wrote on February 25, 2023 at 9:52 PM

#2,005,890

That plate looks sooo good!

wineANDdickAZ OP t1_ja0boe2 wrote on February 25, 2023 at 9:58 PM

#2,006,005

Replying to Parhandikap (#2,005,890)

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

_javabean t1_ja0cfpv wrote on February 25, 2023 at 10:04 PM

#2,006,134

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!

Thisistherealme4real t1_ja0chog wrote on February 25, 2023 at 10:04 PM

#2,006,149

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

wineANDdickAZ OP t1_ja0cmne wrote on February 25, 2023 at 10:05 PM

#2,006,170

Replying to _javabean (#2,006,134)

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

_javabean t1_ja0cs6t wrote on February 25, 2023 at 10:06 PM

#2,006,194

Replying to wineANDdickAZ (#2,006,170)

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

wineANDdickAZ OP t1_ja0cx19 wrote on February 25, 2023 at 10:07 PM

#2,006,212

Replying to Thisistherealme4real (#2,006,149)

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!

wineANDdickAZ OP t1_ja0d7qo wrote on February 25, 2023 at 10:10 PM

#2,006,265

Replying to _javabean (#2,006,194)

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.

MasudaManiac t1_ja0eizj wrote on February 25, 2023 at 10:19 PM

#2,006,468

Fuck I’m wet

Winston_Smith-1984 t1_ja0gbic wrote on February 25, 2023 at 10:32 PM

#2,006,782

Replying to jordinoo (#2,005,533)

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

jordinoo t1_ja0hth1 wrote on February 25, 2023 at 10:43 PM

#2,007,030

Replying to Winston_Smith-1984 (#2,006,782)

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 😁

wineANDdickAZ OP t1_ja0iykv wrote on February 25, 2023 at 10:52 PM

#2,007,237

Replying to MasudaManiac (#2,006,468)

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

taurist t1_ja0nzs8 wrote on February 25, 2023 at 11:29 PM

#2,008,075

Replying to jordinoo (#2,007,030)

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

MinistryOfDankness86 t1_ja0o4j7 wrote on February 25, 2023 at 11:30 PM

#2,008,104

Replying to [deleted] (#2,002,370)

Better question is why do you care?

Dasixevy t1_ja0okzn wrote on February 25, 2023 at 11:33 PM

#2,008,180

Replying to jordinoo (#2,007,030)

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

Santista_otaku t1_ja0t7sw wrote on February 26, 2023 at 12:08 AM

#2,009,037

Now that looks really tasty

wineANDdickAZ OP t1_ja0tcyo wrote on February 26, 2023 at 12:09 AM

#2,009,067

Replying to Santista_otaku (#2,009,037)

Appreciate the love!

notabigmelvillecrowd t1_ja0vfrp wrote on February 26, 2023 at 12:25 AM

#2,009,471

Replying to kachol (#2,005,434)

Biiiitch... I'm starving.

Brinwalk42 t1_ja0wmeq wrote on February 26, 2023 at 12:34 AM

#2,009,743

Replying to MasudaManiac (#2,006,468)

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

MasudaManiac t1_ja0x2ji wrote on February 26, 2023 at 12:38 AM

#2,009,832

Replying to Brinwalk42 (#2,009,743)

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

Lly-Lly-Lly-Lly-oop t1_ja0zdaw wrote on February 26, 2023 at 12:56 AM

#2,010,277

My mouth is watering - thank you for the inspiration!

wineANDdickAZ OP t1_ja0zloh wrote on February 26, 2023 at 12:58 AM

#2,010,329

Replying to Lly-Lly-Lly-Lly-oop (#2,010,277)

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 🙏🏽

_javabean t1_ja13238 wrote on February 26, 2023 at 1:25 AM

#2,010,944

Replying to wineANDdickAZ (#2,006,265)

I’ll try that out!

FoodAndCatSubs t1_ja15tyk wrote on February 26, 2023 at 1:47 AM

#2,011,490

Replying to wineANDdickAZ (#2,006,265)

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

wiggylord t1_ja19rh8 wrote on February 26, 2023 at 2:19 AM

#2,012,211

What does a small knight have to do with food?

wineANDdickAZ OP t1_ja1aq12 wrote on February 26, 2023 at 2:26 AM

#2,012,390

Replying to wiggylord (#2,012,211)

Beats me. I’m just a cook

SeanBourne t1_ja1ep4f wrote on February 26, 2023 at 2:58 AM

#2,013,117

🤤

wineANDdickAZ OP t1_ja1er5y wrote on February 26, 2023 at 2:58 AM

#2,013,130

Replying to SeanBourne (#2,013,117)

Thanks for the love!

TheQueefGoblin t1_ja1lddi wrote on February 26, 2023 at 3:54 AM

#2,014,471

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

wineANDdickAZ OP t1_ja1m8c8 wrote on February 26, 2023 at 4:02 AM

#2,014,617

Replying to TheQueefGoblin (#2,014,471)

Nothing particularly special

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

billjoman t1_ja1r3mg wrote on February 26, 2023 at 4:47 AM

#2,015,583

Replying to wineANDdickAZ (#2,006,265)

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.

Mxzytplk t1_ja1rcjn wrote on February 26, 2023 at 4:49 AM

#2,015,629

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.

wineANDdickAZ OP t1_ja1rz8d wrote on February 26, 2023 at 4:55 AM

#2,015,751

Replying to Mxzytplk (#2,015,629)

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 🙏🏽👅

wineANDdickAZ OP t1_ja1shpd wrote on February 26, 2023 at 5:00 AM

#2,015,862

Replying to billjoman (#2,015,583)

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.