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  1. 3 weeks ago
    Anonymous

    I like my chickie nuggies still moo'ing

    • 3 weeks ago
      Anonymous

      Eurocuck Tries to Go a Single Thread Without Mentioning His Superiors Challenge (IMPOSSIBLE!)

      • 3 weeks ago
        Anonymous

        He never mentioned America.
        If you see a fat McDonald mutt and you think America, that's your personal issue.
        Now stop false flagging, Rajeesh.

        • 3 weeks ago
          Anonymous

          Check the filename you neanderthal

        • 3 weeks ago
          Anonymous

          >Dumb Black person can't read file names on 4chin
          The jokes write themselves sometimes.

      • 3 weeks ago
        Anonymous

        >europe out of nowhere
        It's not just one continent that hates you, it's all of them

        • 3 weeks ago
          Anonymous

          and all of these continents are filled with Black folk lmao

        • 3 weeks ago
          Anonymous

          I don't care, you are literally powerless to do anything to us. Now stop shitting up my Ganker

      • 3 weeks ago
        Anonymous

        >being this obsessed with Europe
        It's like you realize you're inferior to Europe.
        Why not China? Why not India? Why not Russia? Those people are the actual ones shitting on America 24/7 but you're too butthurt about Europeans to realize it.

        • 3 weeks ago
          Anonymous

          Russia is literally part of Europe geographically speaking. I know you probably have some vendetta against them, but don't let vendettas override facts.

  2. 3 weeks ago
    Anonymous

    But Final Doom is not the best game in the series? What kind of chart is this?

    • 3 weeks ago
      Anonymous

      >Well done
      >Good or even remotely acceptable

      • 3 weeks ago
        Anonymous

        Friendly reminder

        • 3 weeks ago
          Anonymous

          Society would be better if people who agree with this image got euthanized. Well done is for literal subhumans

          • 3 weeks ago
            Anonymous

            See? No human would say such a thing about another human's tastes. Must be those worms you've been eating mindfricking you. Hope you get better soon, friend.

            • 3 weeks ago
              Anonymous

              About another human's, yeah. "People" who eat well done are not human, not to mention you post tranime

            • 3 weeks ago
              Anonymous

              >Must be those worms you've been eating mindfricking you
              Got some bad news, disease ridden moron

              • 3 weeks ago
                Anonymous

                >this article literally doesnt even exist
                Impressive

              • 3 weeks ago
                Anonymous

                >He doesn't know
                You're fricked, lmao

            • 3 weeks ago
              Anonymous

              >posts bocchi the reddit
              >thinks anyone gives a shit about their feelings in the face of factual statements
              >has an absolutely fricking moronic opinion
              EVERY TIME

        • 3 weeks ago
          Anonymous

          goddamn how old is this pic
          it was used as troll pic in 2008 when I joined

          • 3 weeks ago
            Anonymous

            yeah, the most impressive troll was making anglos think rare steak is good though

            • 3 weeks ago
              Anonymous

              The most impressive troll is morons thinking that well done steak is acceptable and preferable. People in early times did it out of neccesity, we do not need to put up with garbage anymore.

        • 3 weeks ago
          Anonymous
        • 3 weeks ago
          Anonymous

          It's actually supposed to be cooked wholly at all stages, and the red is the juice that hasn't been allowed to evaporate. This is why everyone is always b***hing that "it's fricking raw!" in cooking shows. Because of this misunderstanding.

        • 3 weeks ago
          Anonymous

          It's entirely down to what you actually put on it and the quality of the meat.
          People that say "muh medium rare" have never had a shitty cut of steak and had to make due.

        • 3 weeks ago
          Anonymous

          >full of worms
          What fricking third world shithole do you live in?

          • 3 weeks ago
            Anonymous

            The future, I imagine.
            Modern industrial animal farming for meat is an overgrown monster that swelled into existence out of the fear felt by those first-worlders who faced food shortages during and after WW2. We have to accept that either meat production or human population growth is simply unsustainable. And I already know that despite some kicking and crying, people will choose the first option. People can eat things besides meat, but you'll have far less success telling them to stop fricking.
            In the future, if you can't source your meat with your own two hands from nature with hunting rifle in hand, you're probably just not eating meat. And chances are that wild deer meat could have unwelcome critters in it unless you cook it.

            • 3 weeks ago
              Anonymous

              Just get rid of the Indians and the Sub-Saharan Africans.

    • 3 weeks ago
      Anonymous

      >Final Doom is not the best game in the series?
      It has Plutonia, and that's the best IWAD.

  3. 3 weeks ago
    Anonymous

    what is this shit

    • 3 weeks ago
      Anonymous

      I'm sorry for your down syndrome, anon.

  4. 3 weeks ago
    Anonymous

    For those wondering where doom 3 its the five star chief making all these because THEY COOKED

    • 3 weeks ago
      Anonymous

      Based Doom 3 bro
      It's such a cool experience in VR

    • 3 weeks ago
      Anonymous

      Doom 3 was utter trash.

  5. 3 weeks ago
    Anonymous

    no nitemare 3d?

  6. 3 weeks ago
    Anonymous

    >food analogies
    Every time

    • 3 weeks ago
      Anonymous

      >food... le bad...

      • 3 weeks ago
        Anonymous

        fatty

    • 3 weeks ago
      Anonymous

      Food analogies are like taking your own Big Mac into a Burger King restaurant.

  7. 3 weeks ago
    Anonymous

    Let me guess, you got filtered by the maurader

    • 3 weeks ago
      Anonymous

      No, the game was just a casualized easy pile of shit with none of the spirit of the original games.
      The fact that you consider that fight hard enough to consider it a "filter" says enough about how much of a braindead consoomer homosexual you are.

      • 3 weeks ago
        Anonymous

        >that fight
        He meant the enemy probably. The fact that you consider that 1v1 a whole "fight" means you are a shitter kek

  8. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      the need to make this imagr screams insecurity, i refuse to believe someone thought this would be funny.

    • 3 weeks ago
      Anonymous

      It's the other way around though. The more meat is cooked the easier it is to eat (less chewing).

      • 3 weeks ago
        Anonymous

        This is only true for a bad cut ridden with nerves

        Try a little piece of raw meat. It's very soft.

  9. 3 weeks ago
    Anonymous

    >temperatumorons
    Real question is what the best cut is of steak. For me it's beef chuck because it fricks and sucks. I unironically like it

  10. 3 weeks ago
    Anonymous

    I don't know why but doneness jokes will never fail to not get a chuckle out of me

  11. 3 weeks ago
    Anonymous

    the last time I ate a medium rare steak it was chewy as frick
    everz sous vide steak is well done, cope and seeth rarecels

    • 3 weeks ago
      Anonymous

      >"People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with *this*?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to “the family”—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: “Save for well-done.” The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam." - Anthony Bourdain

      • 3 weeks ago
        Anonymous

        I'm not reading all that

      • 3 weeks ago
        Anonymous

        not an issue, I don't eat cheap restaurant beef steaks.

      • 3 weeks ago
        Anonymous

        That's a very elaborate way of saying, yeah we eat leftover rotting meat, but sometimes we sell it.

        • 3 weeks ago
          Anonymous

          Its saying that you eat leftover meat kek.

          When you order well done, the chef outs you as a subhuman and you are treated accordingly with the worst possible meat, as they know your braindead tasteless ass will gobble it up like a good boy

          • 3 weeks ago
            Anonymous

            You're an imbecile.

      • 3 weeks ago
        Anonymous

        Based. If you want shoe leather you get shoe leather.

      • 3 weeks ago
        Anonymous

        Its so funny when you see a moron friend order a huge well done steak and the moron frick just keeps on chugging water and chewing endessly lmao

      • 3 weeks ago
        Anonymous

        angloids dont know how to cook and now their sons and daughters all gay and/or disappearing from the gene pool, great

        • 3 weeks ago
          Anonymous

          yeah, the most impressive troll was making anglos think rare steak is good though

          >Well done brownoid thinks that it's just angloids
          No white person likes well done steaks

          • 3 weeks ago
            Anonymous

            >the eastern europoor thinks hes white
            okay kid, also thats why they have recessive genes

            • 3 weeks ago
              Anonymous

              I'm west european, but keep coping brownoid.

              • 3 weeks ago
                Anonymous

                A proud cuckold, would you look at that. Coping with what exactly? Have I said something which is not factual?

              • 3 weeks ago
                Anonymous

                Yes, you pretend to not be a subhuman who defends overcooked meat.

              • 3 weeks ago
                Anonymous

                >Overcooked
                Whitoids dont know how to cook and thats a fact, unless you count Meds and the French as white

              • 3 weeks ago
                Anonymous

                KEK
                Only whites know how to cook, pajeet subhuman. Nobody likes Black person food or indian food.

              • 3 weeks ago
                Anonymous

                >Brownoid thinking anyone but art school libshits and his fellow subhuman brethen like his "food"

                no white countries in the top 10 best cuisines of the world

              • 3 weeks ago
                Anonymous

                In which top 10? You mean the top 10s made by self hating whites in magazines? You mean ones by seething brownoids?

                If you ask someone on the street where his favorite cuisine is from, it's from white countries 9 times out of 10. Anything else is pure cope.

              • 3 weeks ago
                Anonymous

                cope withoid

              • 3 weeks ago
                Anonymous

                >Doesn't answer the question
                As I expected, you "people" cannot engage on any intellectual level.

              • 3 weeks ago
                Anonymous

                ok moron

              • 3 weeks ago
                Anonymous

                >Has seized attempting to even prove me wrong
                Jump for me, monkey. Reply again, showcasing your subhumanisms.

              • 3 weeks ago
                Anonymous

                at least you know you're wrong

              • 3 weeks ago
                Anonymous

                >Can't even read
                Kek, jump again little monkey. Be a little moron for everyone on display.

              • 3 weeks ago
                Anonymous

                I accept your concession, we are done here or should I say well done

              • 3 weeks ago
                Anonymous

                You are the one conceding, kek. Unless you think "Ok moron" with no further argument to disprove my point is not a concession. You have proven that you are incapable of human thought and have no value being alive, have a nice day already.

              • 3 weeks ago
                Anonymous

                You have no argument, kid. I said there are no white countries in the top 10 cuisines of the world and you started with your unhinged schizo rambling. I dont know what youre trying to prove here

              • 3 weeks ago
                Anonymous

                >I said there are no white countries in the top 10 cuisines of the world
                Yes, and which top 10 are you referring to, braindead brownoid? I know it's hard for you, but a top 10 is a inherently subjective idea and there is no objective list of "best foods". That was the point I was illustrating, but as you are not human and have no conscience, you interpret that legitimate question as "schizo rambling". Further proving my point.

              • 3 weeks ago
                Anonymous

                You have no point, youre embarrassing yourself. I know you already googled the top 10 best cuisines in the world and in every single one of them there are no white countries thats why you sperged out

              • 3 weeks ago
                Anonymous

                Not him but Italy is consistently on top 10 cuisine.

              • 3 weeks ago
                Anonymous

                >non-conscious monkey still does not comprehend my point
                This is just embarrassing lmao
                Subjective. Opinions. Do. Not. Matter.
                Stamp this into your nonexistent mind, brownoid. The fact that you think that a top 10 list by a random website has any value to you is laughable on every level. And you STILL have not listed which top 10 list you are referring to.

              • 3 weeks ago
                Anonymous

                Its not an opinion, its a FACT been telling you this for like an hour. There are no white countries famous for their cuisine, period.

              • 3 weeks ago
                Anonymous

                Again, you are a non-sentient being. And have no capability of critical thought. People will eat Italian food before they even come close to touching a brownoid's slop.

              • 3 weeks ago
                Anonymous

                But Italians arent exactly white. And even if you want to claim mediterraneans as white I have no problem with them whatsoever, the French are alright too, see

                >Overcooked
                Whitoids dont know how to cook and thats a fact, unless you count Meds and the French as white

                . Now angloids, scandies and eastern european dogs have no saying when it comes to cuisine and food in general

              • 3 weeks ago
                Anonymous

                KEK
                Eastern European food is better than your country's slop too, cope fricking more. I'll eat Georgian and Ukranian dishes before even touching a Black person's food with a ten food pole.

              • 3 weeks ago
                Anonymous

                Shitskin, seek help

              • 3 weeks ago
                Anonymous

                The best cuisines in the world are Italy, France, and then Spain. All are white countries.

              • 3 weeks ago
                Anonymous

                All 9 are in Europe the ither is Japan, racist shitskin

              • 3 weeks ago
                Anonymous

                >Brownoid thinking anyone but art school libshits and his fellow subhuman brethen like his "food"

        • 3 weeks ago
          Anonymous

          >the eastern europoor thinks hes white
          okay kid, also thats why they have recessive genes

          >shifts discussion away from food to racism
          oh nonono the brownoid hates whitey for no reason this is very surprising and shocking indeed. no, see this is why you should never have been allowed into the west and left in your dirt huts. we let you come over so you could learn technology and bring it back to your own people and make your own countries as good as ours, but instead you steal and you beg and then turn around and bite the same hand that fed you because you're an ungrateful wienerroach Black person. and steaks are not supposed to be well done either, you are wrong.

        • 3 weeks ago
          Anonymous

          Ok, shitskin. Keep fantasizing

      • 3 weeks ago
        Anonymous

        Cracks me up how chefs always pretend to be these hardened badasses who take no shit and it turns out 90% of their lives are agonizing hell, they're reliant meth or coke, and they enjoy watching their wife or gf frick other men. Probably the most poser-core job out there.

      • 3 weeks ago
        Anonymous

        Well done cucks in absolute shambles at this post

      • 3 weeks ago
        Anonymous

        i agree with him but he paid a guy to cuck him and then he killed himself

      • 3 weeks ago
        Anonymous

        he got epstein'd, look it up

      • 3 weeks ago
        Anonymous

        >Bourdain, August 2011: "I look at Guy Fieri and I just think, 'Jesus, I'm glad that's not me.' You work that hard and there's not a single show of yours that you'd want to sit down and say, 'Hey, I made that last week. Look at that camera work. It's really good, huh?' I'm proud of what I do."

        >Bourdain, September 2012: "I’m fascinated by the Guy Fieri terror-dome they just opened up. 600 seats, something like that? 600 seats. And a gift shop. And all of these poor diners, drives and whatever, douchebags waddle in there. First of all, he single handedly turned the neighborhood into the Ed Hardy district which I’m a little pissed off about..."

        >Fieri, October 2012: “Everybody’s been asking me, ‘What on earth are you going to say at Bourdain’s roast? He’s been shit-talking your name everywhere.’ And I’ve been saying, ‘Don’t you worry about me. I won’t touch him with a 10-pole, because smack-talking Bourdain would be like hitting a piñata full of shit.’ Real messy. I want everyone to understand that I’m going to be the bigger man. I’m going to take the high road. I wouldn’t dare come up here and call Anthony Bourdain any of these things that people have called him: No-good, loud mouth, jerkoff, wannabe authority, pseudo rebel, nerd, shit-talking, blow hard, celebrity-seeking, Eric-Ripert coattail, Mario Batali ass-kissing hate monger... Jose Canseco of the food world, snaggle tooth, Lurch-looking motherfricker. No, I’m here to take the high road.”

        >Fieri, October 2012: "Anthony, I gotta ask a question, why do you hate me so much brother? ... Is it because you went to a fancy culinary school and I didn’t? I hear you’re the only one in class who did most of his cooking with a spoon and a Bic lighter."

        • 3 weeks ago
          Anonymous

          >Opens a tourist trap restaurant in Times Square
          >Fails
          Lol!

          • 3 weeks ago
            Anonymous

            Tbh I don't know how anyone makes it in Times Square. Property and rent there has to be astronomical.

        • 3 weeks ago
          Anonymous

          >I hear you’re the only one in class who did most of his cooking with a spoon and a Bic lighter."
          These bants are fieri

      • 3 weeks ago
        Anonymous

        Imagine being such a pussy-whipped insecure homie that you care what some service guy thinks about you. Yes, chef, I'll take a well-done. Pour a frickload of ketchup on it while you're at it and give me that coke zero. I'll gobble it right up with a smile and leave your ditzy little diner without leaving any tip, then frick the brains out of my woman while you snort another line of coke just to get through the day.

        • 3 weeks ago
          Anonymous

          It's not about what he thinks, it's about how you will gobble up anything he gives you like a good little boy.

          • 3 weeks ago
            Anonymous

            Why would I care about the power dynamics inside his little head? I got the meat that looks, smells and tastes like what I ordered.

            • 3 weeks ago
              Anonymous

              Because ordering shit while the man who defecated on your plate is laughing at you makes you a joke, anon.

              • 3 weeks ago
                Anonymous

                >defecated
                If his shit looks, smells and tastes just like well-done meat, then so be it. For him, it's his whole life, for me it's just another dinner.

              • 3 weeks ago
                Anonymous

                >Actually argues to eat someone's shit and pay for it
                My shit looks like chocolate, I'll let you eat it for 50 bucks, low low price.

              • 3 weeks ago
                Anonymous

                Weird cope, but okay. I concede, now you can be a little happier without having to dope yourself into oblivion.

      • 3 weeks ago
        Anonymous

        in my experience whenever i would order well done it would come back medium well most of the time so i just imagined the chef rolling his eyes and going "frick that hes getting medium well"

        eventually i converted to medium well and sometimes medium

        • 3 weeks ago
          Anonymous

          I order well done because they always give me medium, if I order medium it comes raw in the middle. I don’t trust restaurants to eat their stuff half-raw, I always take their food with a grain of salt.

      • 3 weeks ago
        Anonymous

        Holy fricking based, how will well-donegays ever recover from this?

      • 3 weeks ago
        Anonymous

        I'll have a medium rare, but from a chef that won't randomly decide to serve their clients low quality shit instead.

      • 3 weeks ago
        Anonymous

        >israelite
        who cares

      • 3 weeks ago
        Anonymous

        I simply don't eat out in the first place. It is my dream that one day the service industry will die out completely and everyone will cook their own food.

      • 3 weeks ago
        Anonymous

        >going to a restaurant to ask for a simple as frick easy to make chunk of meat on a fry pan because "the meat is good quality"
        just go to the place that sell nice quality meat and chose your part you want to eat instead of having to deal with a pretentious idiot that can't cook for shit.

  12. 3 weeks ago
    Anonymous

    >eating anything but well done
    enjoy toxoplasmosis lmao

    • 3 weeks ago
      Anonymous

      >Eats well done
      >moronic and thinks that toxoplasmosis is in a cow

    • 3 weeks ago
      Anonymous

      Welldone tards continue getting more braindead by the day. Probably why they continue ruining meat.

    • 3 weeks ago
      Anonymous

      look I know anime posters are moronic but not to such an extent. be a little subtler next time and you'll have people bite.

    • 3 weeks ago
      Anonymous

      stop eating cats, Chang

    • 3 weeks ago
      Anonymous

      I'll be sure to keep that in mind next time I make a nice big cat steak.
      Also toxoplasmosis more like toxibasedmosis

  13. 3 weeks ago
    Anonymous

    Top
    >Deep Down
    >No Man's Sky
    >Cyberpunk 77

    bottom
    >Terraria
    >Advance Wars Reboot Camp

  14. 3 weeks ago
    Anonymous

    We peaked here, and you know it.

    • 3 weeks ago
      Anonymous

      No single player. could of been DLC.

      • 3 weeks ago
        Anonymous

        >could of

  15. 3 weeks ago
    Anonymous

    Do not engage with well done "people"
    Do not interact with well done ~~*people*~~
    Do not associate with well done ""people""

  16. 3 weeks ago
    Anonymous

    Juicy rare steaks are the ideal

  17. 3 weeks ago
    Anonymous

    Steak autists are the worst.
    >Every other food can be cooked/eaten however someone wants because that's how they prefer.
    >B-but not steak!
    You have zero personality.

    • 3 weeks ago
      Anonymous

      >You have no personality because you have standards
      >Unlike me, rich with personality because I will eat any slop given to me

      • 3 weeks ago
        Anonymous

        Well done is objectively the wrong way to eat steak. You can't roll cooked fish into some rice & seaweed and call it sushi.

        >Every other food can be cooked/eaten however someone wants
        Wrong. You can overcook anything, steak is no exception.

        I didn't even say how I prefer it. Yet you losers instantly assume I am talking about your preference because you're autists. Classic.

        I eat my steak rare but I fully support people that eat it well done with ketchup to make steak snobs seethe.

        Based normal person. Caring what other people stuff in their shit maker is sad.

        • 3 weeks ago
          Anonymous

          Nobody was talking about personal preferences, the discussion is simply about the way a dish is supposed to be prepared. I'm sorry that makes you so personally defensive.

          • 3 weeks ago
            Anonymous

            Seethe more steak autist.

            • 3 weeks ago
              Anonymous

              I'm sorry that you were born so moronic, brown and wrong that you lash out whenever someone shows you the truth.

              • 3 weeks ago
                Anonymous

                >Assumes his taste is the one being judgedw.and rages.
                >Moves goalposts.
                Keep seething autist. I will keep making my food however I want and not give a shit what others do. But you will seethe.

    • 3 weeks ago
      Anonymous

      I eat my steak rare but I fully support people that eat it well done with ketchup to make steak snobs seethe.

    • 3 weeks ago
      Anonymous

      >Every other food can be cooked/eaten however someone wants
      Wrong. You can overcook anything, steak is no exception.

    • 3 weeks ago
      Anonymous

      Well done is objectively the wrong way to eat steak. You can't roll cooked fish into some rice & seaweed and call it sushi.

    • 3 weeks ago
      Anonymous

      Steak- and coffee- and pizza topping-related elitism is all I have!

      • 3 weeks ago
        Anonymous

        Transparent larping seethe post typed by well-done eating brownoid hands.

    • 3 weeks ago
      Anonymous

      I bet you throw sushi into a pan and cook it after getting the sushi wondering why wasn't it cooked?

    • 3 weeks ago
      Anonymous

      All meat should be cooked to the minimum safe temp and no more. I have a meat thermometer to accomplish this.

    • 3 weeks ago
      Anonymous

      You're the kind of person who boils an egg for 15 minutes and pretends it's good.

      • 3 weeks ago
        Anonymous

        Lmao again assuming your preference is being disparaged. Fricking food autists can't help themselves.I
        I love hard boiled eggs and go for perfect yellow yolks if that eases your autistic rage.

        • 3 weeks ago
          Anonymous

          You said that no one cares/there's no wrong way to eat any other kind of food besides steak. I brought up boiled eggs as an example. This isn't a preference thing, as boiling them until they're green and smell like sulfur is objectively wrong. You're trying to deflect and hiding your anger by starting your post with lmao. You said a dumb thing and got called a moron, and now you're mad about it.

          • 3 weeks ago
            Anonymous

            Its called poaching you moron

            • 3 weeks ago
              Anonymous

              It's time to stop shitpoasting.

          • 3 weeks ago
            Anonymous

            Tl;dr. Seethe more autist.

            • 3 weeks ago
              Anonymous

              >Seethe
              Why do subhuman third worlders think this hides their anger and stupidity?

              • 3 weeks ago
                Anonymous

                What is it with autists that they instantly go the brown/turdworlder insult route? Not gonna win your argument sweety.

              • 3 weeks ago
                Anonymous

                >What is it with autists that they instantly go the brown/turdworlder insult route?
                We can smell you through the internet.

              • 3 weeks ago
                Anonymous

                >We
                Latinx tourist detected. How's it feel selecting "hispanic" on forms? Do you seethe every time? But anyway nice try to deflect from your food autism. You autist.

    • 3 weeks ago
      Anonymous

      True
      Imagine if we had a dozen infographics getting spammed every week about how soft-boiled eggs are the best and scrambled is for gays

      • 3 weeks ago
        Anonymous

        I don't get why this is such a thing with steak and coffee.

    • 3 weeks ago
      Anonymous

      Steak is the new "bacon". Now every guy is a steak expert and makes food their entire personality once again. Steak isn't even top 100 foods of all time

      • 3 weeks ago
        Anonymous

        What could you even argue about with bacon? Burnt vs not? I think steak is only pushed as some great food due to price. If it was cheap no one would give a shit.

        • 3 weeks ago
          Anonymous

          Less the arguing over how to prepare it and more the everyone acting like it's mana from heaven. It's just a vessel for copious amounts of butter and fat, no different than lobster

          • 3 weeks ago
            Anonymous

            >Bacon
            >Butter
            What?

          • 3 weeks ago
            Anonymous

            >Butter on steak
            You're supposed to do that?

            • 3 weeks ago
              Anonymous

              People use herb butter. You slap a small cube of it on the steak and it melts onto it and post-spices it.

            • 3 weeks ago
              Anonymous

              We were talking about bacon moron kun. Try to keep up.

            • 3 weeks ago
              Anonymous

              What else are you supposed to use, olive oil? Not every steak has enough fat to render itself

              • 3 weeks ago
                Anonymous

                Use a little oil before you add your butter. It's a thing.

              • 3 weeks ago
                Anonymous

                Try to read next time. Anon is shocked people put butter on steak. Maybe some ching Chong steak they just fry in onions sauce in a wok, but here in the west we render and caramelize steak in butter

            • 3 weeks ago
              Anonymous

              If you pan sear a steak you use seasoned butter to add flavor and prevent it from losing moisture.

              • 3 weeks ago
                Anonymous

                Any pre seasoned butter recs or do you make your own?

              • 3 weeks ago
                Anonymous

                he just means salt and pepper

  18. 3 weeks ago
    Anonymous

    The american mind is incapable of making an analogy that isn't food related

  19. 3 weeks ago
    Anonymous

    Is medium-well a meme?

    • 3 weeks ago
      Anonymous

      It's rare lite. For people who are afraid of red but have finally entered the acceptance phase that well-done is garbage.

  20. 3 weeks ago
    Anonymous

    On one night, a stubby, fat subhuman slipped away from his usual companions for an impromptu dinner at a prestigious New York club, where he ordered a steak, cooked well-done. He again avoided his usual entourage to dine out, his Saturday night choice being a steakhouse in a well-known DC hotel, which went unannounced. He still prefers his steak with the proteins fully denatured. He orders a $54 dry-aged New York strip well-done and doused his meal in ketchup

    This is a simple matter of science: Steaks with even a little bit of red in them are better than steaks without. This is a fact, a chemical and physical truth, the result of an alchemy of fat and protein and salt, and the way matter transforms when exposed to heat, and the way our bodies connect the chemicals of taste to the chemicals of pleasure. I’m not saying that cooked-through meat is always bad; in fact, it can be wonderful — just look at pot roast or short ribs, cuts of meat that are at their best when fully cooked — but when you order a tender, excellent cut (say, an aged New York strip or a bone-in ribeye), eating it well done means you’re robbing yourself of the quantitatively greater happiness that a pinker middle provides. A subhuman behavior

    There is a food-preference maxim of “Do whatever you want”: There’s always an unspoken second half to the sentence. That first part is an acknowledgment of the uniqueness of each person’s pleasure, the individual balances we measure between what we’ll do and what we’ll get, the private relationship between the steak and your mouth and your (metaphorical) heart. But there’s a but, and even if it’s not uttered, it can’t be struck: “Do whatever you want, but you can’t avoid the consequences.”

    • 3 weeks ago
      Anonymous

      Sometimes the consequences of indulging our desires are large and material. Skip work, get fired. Be unfaithful, get dumped. Suck all the natural gas out from under Pennsylvania, toxify millions of gallons of drinking water and reintroduce earthquakes to regions that had been geologically stable for millennia.

      Other times, the consequences are more minute. A consequence of most things done in public, for example, particularly if you’re a public figure, is that you’re seen doing them, and the people who see you form judgments about your character, informed by our collective heuristic experience of human behavior. You’re free to eat your steak however you like, but I’m free to see your choice and understand that it reveals something fundamental about you.

      Here’s a truth about being a human in the world: At their core, all our experiences are transactions, and all transactions come down to two axes of belief: How much do I believe that our interaction will harm me, and how much do I believe that it will better me? When it comes to new experiences, two new variables enters the model: trust and risk. Are you trying to harm me? Are you trying to better me? What do I have to lose? What do I have to gain?

      All our choices, quotidian and life-altering alike, from picking socks to having a child, boil down to this calculus of trust and risk. The great salesmen of the world wield them like weapons — what is charisma, after all, but a smile that says Trust me, there’s no risk? But the true masters of these materials are artists, creators, hawkers of pure experience. People promising a reward for your risk that isn’t anything fungible at all, just personal, experiential pleasure. The risk is, at minimum, time and money: You can’t see the play before you’ve seen it. You can’t read a book before you read it. You can’t taste the steak before you raise your fork to your mouth. The trust is that the risk won’t turn out to be a risk at all, that you’ll like what you experience, that your life will be better for having experienced it. The sales pitch of art is this: Trust me, there will be a reward.

      Another truth about the world: Raw meat is an acquired taste, both in our mouths and in our brains. It’s one of those foods that requires a little bit of a nudge before we’ll take a first-ever bite. Humans cook our meat for a reason, and to step beyond millennia of animal instinct we have to put our faith outside ourselves: We have to trust. Trust the cook, trust the kitchen, trust the friends telling us that this new thing will be better than what we’ve had before. We have to trust that people are looking out for our happiness, not our harm. We have to trust that risks will lead to rewards.

      Adults who won’t eat pink-hearted steaks might lean on any number of reasons for their position, but almost always it comes down to an aversion to risk, which is at its core an unwillingness to trust the validity and goodwill of any experiences beyond the limited sphere of one’s own. It is — and we’re talking about steak here, so don’t get huffy — a confession of a certain timidity, a defensiveness, an insecurity. It’s not just a fear of change, it’s also a bone-deep fear that the way you’ve always done something — the way that, without outside intervention, you might continue always do it — will turn out not to have been the best way for you after all. The risk of that private humiliation can easily outweigh any benefit that could come from your new, better way. It means that when presented with a risk, you make the choice not to trust.

      It’s possible that the fat subhuman in question has very good reasons for preferring his steak well done. Maybe he makes a yearly practice of trying a medium-rare ribeye, just to make sure that his preferred doneness is truly a matter of subjective preference, and not some damning psychological tell. But his other eating habits, even in the context of his germophobia, speak to a gastronomic risk aversion — a fundamental lack of trust — across the board. He prefers fast food, and rarely varies his order. His favorite dish at Mar-a-Lago is the meat loaf, and that’s not even some inspired chef’s creation, it’s the meat loaf of his childhood, his mother’s own recipe. He has a well-documented aversion to eating with his hands. When he dines at a the three-Michelin-star restaurant in New York, he asks for a personalized order — ”the special thing you made for me,” rather than the innovative, creatively constructed dishes on the menu. The subhuman is not a man who likes to try new things, and that says a lot about him.

      Again, for those out there who like their steak cooked all the way through: Your preferences are fine. It’s fine that you persist in this, despite the urgings of your steakhouse chef, your well-intentioned server, your friends, your family, your critics, thousands of magazine articles, hundreds of cookbooks, and the entire collective wisdom of thousands of years of gastronomy, all of whom are saying Try it, you’ll like it. They’re not setting you up to fail: They truly believe that you will like it, and that it’ll make you happier. They just want you to be happier. They do, in fact, have your best interests at heart, but you’re under no obligation to listen to them.

      But even if it may just be steak, but it’s also everything: It’s a choice to silence intellectuals who suggest a different path, to dismiss their course corrections, to reject the very premise that expertise outside his person can have value. A person who won’t eat his steak any doneness but well is a person who won’t entertain the notion that there could be a better way; a person who blankets the whole thing in ketchup (a condiment that adds back much of the moisture, sweetness, and flavor that the overcooking removed in the first place) is always going to fix his problems by making them worse. A person who refuses to try something better is a person who will never make things good. And hence, eating a well done steak makes you a subhuman.

      Tanya is so cute

    • 3 weeks ago
      Anonymous

      Sometimes the consequences of indulging our desires are large and material. Skip work, get fired. Be unfaithful, get dumped. Suck all the natural gas out from under Pennsylvania, toxify millions of gallons of drinking water and reintroduce earthquakes to regions that had been geologically stable for millennia.

      Other times, the consequences are more minute. A consequence of most things done in public, for example, particularly if you’re a public figure, is that you’re seen doing them, and the people who see you form judgments about your character, informed by our collective heuristic experience of human behavior. You’re free to eat your steak however you like, but I’m free to see your choice and understand that it reveals something fundamental about you.

      Here’s a truth about being a human in the world: At their core, all our experiences are transactions, and all transactions come down to two axes of belief: How much do I believe that our interaction will harm me, and how much do I believe that it will better me? When it comes to new experiences, two new variables enters the model: trust and risk. Are you trying to harm me? Are you trying to better me? What do I have to lose? What do I have to gain?

      All our choices, quotidian and life-altering alike, from picking socks to having a child, boil down to this calculus of trust and risk. The great salesmen of the world wield them like weapons — what is charisma, after all, but a smile that says Trust me, there’s no risk? But the true masters of these materials are artists, creators, hawkers of pure experience. People promising a reward for your risk that isn’t anything fungible at all, just personal, experiential pleasure. The risk is, at minimum, time and money: You can’t see the play before you’ve seen it. You can’t read a book before you read it. You can’t taste the steak before you raise your fork to your mouth. The trust is that the risk won’t turn out to be a risk at all, that you’ll like what you experience, that your life will be better for having experienced it. The sales pitch of art is this: Trust me, there will be a reward.

      Another truth about the world: Raw meat is an acquired taste, both in our mouths and in our brains. It’s one of those foods that requires a little bit of a nudge before we’ll take a first-ever bite. Humans cook our meat for a reason, and to step beyond millennia of animal instinct we have to put our faith outside ourselves: We have to trust. Trust the cook, trust the kitchen, trust the friends telling us that this new thing will be better than what we’ve had before. We have to trust that people are looking out for our happiness, not our harm. We have to trust that risks will lead to rewards.

      Adults who won’t eat pink-hearted steaks might lean on any number of reasons for their position, but almost always it comes down to an aversion to risk, which is at its core an unwillingness to trust the validity and goodwill of any experiences beyond the limited sphere of one’s own. It is — and we’re talking about steak here, so don’t get huffy — a confession of a certain timidity, a defensiveness, an insecurity. It’s not just a fear of change, it’s also a bone-deep fear that the way you’ve always done something — the way that, without outside intervention, you might continue always do it — will turn out not to have been the best way for you after all. The risk of that private humiliation can easily outweigh any benefit that could come from your new, better way. It means that when presented with a risk, you make the choice not to trust.

      It’s possible that the fat subhuman in question has very good reasons for preferring his steak well done. Maybe he makes a yearly practice of trying a medium-rare ribeye, just to make sure that his preferred doneness is truly a matter of subjective preference, and not some damning psychological tell. But his other eating habits, even in the context of his germophobia, speak to a gastronomic risk aversion — a fundamental lack of trust — across the board. He prefers fast food, and rarely varies his order. His favorite dish at Mar-a-Lago is the meat loaf, and that’s not even some inspired chef’s creation, it’s the meat loaf of his childhood, his mother’s own recipe. He has a well-documented aversion to eating with his hands. When he dines at a the three-Michelin-star restaurant in New York, he asks for a personalized order — ”the special thing you made for me,” rather than the innovative, creatively constructed dishes on the menu. The subhuman is not a man who likes to try new things, and that says a lot about him.

      Again, for those out there who like their steak cooked all the way through: Your preferences are fine. It’s fine that you persist in this, despite the urgings of your steakhouse chef, your well-intentioned server, your friends, your family, your critics, thousands of magazine articles, hundreds of cookbooks, and the entire collective wisdom of thousands of years of gastronomy, all of whom are saying Try it, you’ll like it. They’re not setting you up to fail: They truly believe that you will like it, and that it’ll make you happier. They just want you to be happier. They do, in fact, have your best interests at heart, but you’re under no obligation to listen to them.

      But even if it may just be steak, but it’s also everything: It’s a choice to silence intellectuals who suggest a different path, to dismiss their course corrections, to reject the very premise that expertise outside his person can have value. A person who won’t eat his steak any doneness but well is a person who won’t entertain the notion that there could be a better way; a person who blankets the whole thing in ketchup (a condiment that adds back much of the moisture, sweetness, and flavor that the overcooking removed in the first place) is always going to fix his problems by making them worse. A person who refuses to try something better is a person who will never make things good. And hence, eating a well done steak makes you a subhuman.

      holy based

  21. 3 weeks ago
    Anonymous

    Sometimes the consequences of indulging our desires are large and material. Skip work, get fired. Be unfaithful, get dumped. Suck all the natural gas out from under Pennsylvania, toxify millions of gallons of drinking water and reintroduce earthquakes to regions that had been geologically stable for millennia.

    Other times, the consequences are more minute. A consequence of most things done in public, for example, particularly if you’re a public figure, is that you’re seen doing them, and the people who see you form judgments about your character, informed by our collective heuristic experience of human behavior. You’re free to eat your steak however you like, but I’m free to see your choice and understand that it reveals something fundamental about you.

    Here’s a truth about being a human in the world: At their core, all our experiences are transactions, and all transactions come down to two axes of belief: How much do I believe that our interaction will harm me, and how much do I believe that it will better me? When it comes to new experiences, two new variables enters the model: trust and risk. Are you trying to harm me? Are you trying to better me? What do I have to lose? What do I have to gain?

  22. 3 weeks ago
    Anonymous

    All our choices, quotidian and life-altering alike, from picking socks to having a child, boil down to this calculus of trust and risk. The great salesmen of the world wield them like weapons — what is charisma, after all, but a smile that says Trust me, there’s no risk? But the true masters of these materials are artists, creators, hawkers of pure experience. People promising a reward for your risk that isn’t anything fungible at all, just personal, experiential pleasure. The risk is, at minimum, time and money: You can’t see the play before you’ve seen it. You can’t read a book before you read it. You can’t taste the steak before you raise your fork to your mouth. The trust is that the risk won’t turn out to be a risk at all, that you’ll like what you experience, that your life will be better for having experienced it. The sales pitch of art is this: Trust me, there will be a reward.

    Another truth about the world: Raw meat is an acquired taste, both in our mouths and in our brains. It’s one of those foods that requires a little bit of a nudge before we’ll take a first-ever bite. Humans cook our meat for a reason, and to step beyond millennia of animal instinct we have to put our faith outside ourselves: We have to trust. Trust the cook, trust the kitchen, trust the friends telling us that this new thing will be better than what we’ve had before. We have to trust that people are looking out for our happiness, not our harm. We have to trust that risks will lead to rewards.

  23. 3 weeks ago
    Anonymous

    Adults who won’t eat pink-hearted steaks might lean on any number of reasons for their position, but almost always it comes down to an aversion to risk, which is at its core an unwillingness to trust the validity and goodwill of any experiences beyond the limited sphere of one’s own. It is — and we’re talking about steak here, so don’t get huffy — a confession of a certain timidity, a defensiveness, an insecurity. It’s not just a fear of change, it’s also a bone-deep fear that the way you’ve always done something — the way that, without outside intervention, you might continue always do it — will turn out not to have been the best way for you after all. The risk of that private humiliation can easily outweigh any benefit that could come from your new, better way. It means that when presented with a risk, you make the choice not to trust.

    It’s possible that the fat subhuman in question has very good reasons for preferring his steak well done. Maybe he makes a yearly practice of trying a medium-rare ribeye, just to make sure that his preferred doneness is truly a matter of subjective preference, and not some damning psychological tell. But his other eating habits, even in the context of his germophobia, speak to a gastronomic risk aversion — a fundamental lack of trust — across the board. He prefers fast food, and rarely varies his order. His favorite dish at Mar-a-Lago is the meat loaf, and that’s not even some inspired chef’s creation, it’s the meat loaf of his childhood, his mother’s own recipe. He has a well-documented aversion to eating with his hands. When he dines at a the three-Michelin-star restaurant in New York, he asks for a personalized order — ”the special thing you made for me,” rather than the innovative, creatively constructed dishes on the menu. The subhuman is not a man who likes to try new things, and that says a lot about him.

  24. 3 weeks ago
    Anonymous

    Again, for those out there who like their steak cooked all the way through: Your preferences are fine. It’s fine that you persist in this, despite the urgings of your steakhouse chef, your well-intentioned server, your friends, your family, your critics, thousands of magazine articles, hundreds of cookbooks, and the entire collective wisdom of thousands of years of gastronomy, all of whom are saying Try it, you’ll like it. They’re not setting you up to fail: They truly believe that you will like it, and that it’ll make you happier. They just want you to be happier. They do, in fact, have your best interests at heart, but you’re under no obligation to listen to them.

    But even if it may just be steak, but it’s also everything: It’s a choice to silence intellectuals who suggest a different path, to dismiss their course corrections, to reject the very premise that expertise outside his person can have value. A person who won’t eat his steak any doneness but well is a person who won’t entertain the notion that there could be a better way; a person who blankets the whole thing in ketchup (a condiment that adds back much of the moisture, sweetness, and flavor that the overcooking removed in the first place) is always going to fix his problems by making them worse. A person who refuses to try something better is a person who will never make things good. And hence, eating a well done steak makes you a subhuman.

  25. 3 weeks ago
    Anonymous

    I like medium but most of the time I overcook it by mistake

  26. 3 weeks ago
    Anonymous

    Medium is better than medium rare.

  27. 3 weeks ago
    Anonymous

    I've always found rare steaks disgusting. For me it's well done.

    • 3 weeks ago
      Anonymous

      Just say that you're a subhuman, it's quicker, rolls off the tongue better and is more representative of reality.

      • 3 weeks ago
        Anonymous

        dude it's just a fricking steak, everyone likes it done different
        you sound unhinged

        • 3 weeks ago
          Anonymous

          A living, breathing creature died to bring that steak. Cooking it in a suboptimal way and defending it is objectively subhuman behaviour.

  28. 3 weeks ago
    Anonymous

    >well done
    >congratulations
    >astounding

    k thats funny

  29. 3 weeks ago
    Anonymous

    I like medium rare as much as I like well done. I don’t care how it’s supposed to be cooked according to “foodies”. They’re different enough in taste that they’re both appreciable.

  30. 3 weeks ago
    Anonymous

    Horse>mutton>pork>chicken>power gap<beef

    • 3 weeks ago
      Anonymous

      All goyslop except beef

    • 3 weeks ago
      Anonymous

      Are some of your symbols backwards on purpose or is this list meant to be unintuitive

  31. 3 weeks ago
    Anonymous

    I like my steaks medium haha

  32. 3 weeks ago
    Anonymous

    Imagine eating raw meat just to own the christians and israelites

  33. 3 weeks ago
    Anonymous

    If steak redditors were willing to cook their own meals they'd discover the reason why line cooks can't make a well done steak that's edible. You need to cook them low and slow, with a covered pan to prevent it from drying out. If grilling, you need to keep flipping it. Sous vide mogs every other method. Meanwhile, the line cook just has a pan among 10 other pans and can't give it the attention it needs, and cooks it with a flame way too high to get it the frick out of his kitchen.

    Try cooking a London Broil in a covered sauce pan, low flame, for 2 hours while flipping every 15 minutes. After that uncover and set the flame to medium high, stirring the steak in the simmering juices. Keep going until they are evaporated and absorbed into the steak, then turn to high to sear both sides. Add whatever spices you want I'm not your mom. The end result will be radically different than what you get from a restaurant, I guarantee it.

    • 3 weeks ago
      Anonymous

      >London Broil
      There's no ruining such a tough and cheap cut of beef I guess

      • 3 weeks ago
        Anonymous

        Lean cuts are best suited for slow cooking methods, which tenderizes the meat while retaining flavor. If you cook a Top Round the same way you do a Porterhouse it'll 100% turn out like shit. Do what I wrote down, and it'll turn out like a flaky roast with way more flavor, especially if you caramelize it while searing.

  34. 3 weeks ago
    Anonymous

    >Medium rare starts becoming more popular with normalgays
    >Now Ganker thinks medium rare is shit and a meme for redditors
    Every fricking time. The cycle of contrarianism must continue.

    • 3 weeks ago
      Anonymous

      >starts
      Anon that's been the most popular way that grilling men prepare their steaks since before everyone in this thread was born.
      No amount of contrarianism will convince me to waste a perfectly good cut of meat by overcooking it.

  35. 3 weeks ago
    Anonymous

    Reminder that preferring well done steak is a black trait.

  36. 3 weeks ago
    Anonymous

    why are anti-well-done gays so insecure
    i like my meat cooked, simple as
    i've noticed that the same type of person also fell for the muscular women meme and are generally hive-minded individuals who consume what they are told to in terms of food and media

    • 3 weeks ago
      Anonymous

      All the media promotes well-done, keep coping.
      >i like my meat cooked, simple as
      Media mandated statement, probably something you heard on a sitcom.

      • 3 weeks ago
        Anonymous

        >All the media promotes well-done, keep coping.
        Are you joking?
        Every single soi "cooking" channel on youtube with some neckbeard soigay has a "muh medium rare" video up somewhere in their history

        • 3 weeks ago
          Anonymous

          >He doesn't know what reverse psychology is
          You are falling for it, moron.

          • 3 weeks ago
            Anonymous

            I don't fall for shit
            Again, it depends entirely on the quality of the meat and what dish you're actually making.

    • 3 weeks ago
      Anonymous

      Most people who think they are doing "well done" are actually cooking something like medium well. Since well done is not a degree of "rawness", but a degree where you evaporated all the juice in the meat. Technically, both camps in these threads are just uneducated people who think the degree of cooking is related to how raw the meat is as opposed to how much juice is left inside it.

      • 3 weeks ago
        Anonymous

        I cook my steak until there is no pink in the middle, that's well done to me. Anything less is undercooked.

        • 3 weeks ago
          Anonymous

          The pink is the juice. "red" meats are so named because of the myoglobin. Once it has been fully cooked, it retains a pinkish color because of it. Some uneducated people think this myoglobin indicates it is undercooked, as they are used to cooking by color from meats that have a lower myoglobin content.

          • 3 weeks ago
            Anonymous

            Sorry i'm going to cook my food, you can enjoy your pink shit.

            • 3 weeks ago
              Anonymous

              You provide a good argument for eugenics.

            • 3 weeks ago
              Anonymous

              myoglobin is the main flavor for red meat. Just buy chicken or pork, you'll be able to keep more flavor for less money.

  37. 3 weeks ago
    Anonymous

    I will always have my steak well done, i like my food cooked thanks.

  38. 3 weeks ago
    Anonymous

    Steak is bad for you, all red meat is. You should only be eating pork, chicken, and fish when it comes to meat.

    • 3 weeks ago
      Anonymous

      This, we also need to eat the bugs and live in the pod. I am a good goy and will listen to my israeli overlords on everything.

  39. 3 weeks ago
    Anonymous

    >meat eaters
    Subhumans.

  40. 3 weeks ago
    Anonymous

    Doom 1 is much better than Doom 2
    Okay cool D2 has the super shotgun that's nice I'd rather use the normal shootie in much better designed levels than the super shotgun in huge, open where-the-frick-do-i-go levels
    Also, the charm of Doom is being stuck on the UAC base in mars. What's the point of Hell invading earth? It's boring, generic and stupid since you don't see any survivor or marines fighting. In the UAC you're basically the rescue team, you're pretty much the only marine left from the rescue team so it makes sense you don't see anyone alive.

    Doom Eternal suffers the same issues.

    • 3 weeks ago
      Anonymous

      Okay I give up, what is the source of that pic

      • 3 weeks ago
        Anonymous

        artist is sulcate

        • 3 weeks ago
          Anonymous

          Thank you

    • 3 weeks ago
      Anonymous
  41. 3 weeks ago
    Anonymous

    I'll take it well done, thanks.

  42. 3 weeks ago
    Anonymous

    further, even rare should be "fully cooked" and reach the correct internal temperature. Raw meat goes nowhere on the scale. FRICK.

  43. 3 weeks ago
    Anonymous

    I think they are all good
    personally I think as long as they are actually cooked and still not too tough too chew on then its all good
    I also think that its much harder to cook a good well done steak than a good rare steak
    because if you fricked up your rare then you still get a medium
    with welldone you are fricked so its better to shoot for medium well

  44. 3 weeks ago
    Anonymous

    Imagine being at computers

  45. 3 weeks ago
    Anonymous

    i eat my steaks well done. why cook meat if you leave it halfway done? if i want raw meat I'll eat cured cold cuts

    • 3 weeks ago
      Anonymous

      Same reason you don't keep a cake in the oven until it's burnt black.

  46. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous
  47. 3 weeks ago
    Anonymous

    i'm ashamed to admit i laughed at this moronic image hard enough i almost pissed myself a little since i just woke up and haven't had me morning pee

  48. 3 weeks ago
    Anonymous

    ashtounding

  49. 3 weeks ago
    Anonymous

    Medium or Medium rare for me

  50. 3 weeks ago
    Anonymous

    Since we're on the topic of steak, im gonna be grilling on Tuesday. Whats a good beer i could marinate my steaks in when i get them on Sunday?

  51. 3 weeks ago
    Anonymous

    i don't like steak

  52. 3 weeks ago
    Anonymous

    These stupid fricking infographics get stupider every day. This is worse than the funny burger one.

  53. 3 weeks ago
    Anonymous

    Rate two steaks I cooked this week (I don't know how to cook)

    • 3 weeks ago
      Anonymous

      >1
      Raw. Would not eat
      >2
      Okay I guess

      • 3 weeks ago
        Anonymous

        >1
        Okay I guess
        >2
        Overcooked. Would not eat

        Thanks!

        Flip them more, and don't use time, use a thermometer.

        Unless you don't want rare and want that solid grey band.

        I thought you're not supposed to ever touch and disturb them except for one flip like burgers

        • 3 weeks ago
          Anonymous

          Anon, the grey band is meat you've dried out while cooking it. One technique for cooking a steak, outside of sous vide, is to start the pan hot, get the sear, flip, get the sear, and rotate the steak so you cook it through without so much grey.

          Remember, let your steaks sit out for a while, the colder they are, the longer they'll take the get to temp in the pan. Don't forget the sides. Flip often unless you're doing something special.

          Also the best way to burg is smash burgers, and those don't need to be flipped but once because they take like 45 seconds to cook through.

          • 3 weeks ago
            Anonymous

            What grey band?

    • 3 weeks ago
      Anonymous

      Flip them more, and don't use time, use a thermometer.

      Unless you don't want rare and want that solid grey band.

    • 3 weeks ago
      Anonymous

      >1
      Okay I guess
      >2
      Overcooked. Would not eat

  54. 3 weeks ago
    Anonymous

    I can't believe this thread is still up.
    For everyone stillt seething at my posts, just wanna let you know that I don't even like steaks

    • 3 weeks ago
      Anonymous

      >I got BTFO, but actually i didnt even know what I was talking about!
      OK? You're still an embarassment jej

  55. 3 weeks ago
    Anonymous

    The Catacombs games are peak. They don't make soul like that anymore. Although, I did like Doom Eternal a lot. I figure the hate is from filtering plebs. The "story" and characterization of doomguy was probably the cringiest shit I've ever experience in a game though.

    • 3 weeks ago
      Anonymous

      Doom Eternal and 2016 are just shit games that don't deserve the doom name

      • 3 weeks ago
        Anonymous

        I disagree

  56. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      Is this actually doom? Looks like spastic quake multiplayer.

  57. 3 weeks ago
    Anonymous

    God I love meat

    • 3 weeks ago
      Anonymous

      It’s raw.

      • 3 weeks ago
        Anonymous

        It was delicious

        Looks breddy good

        Thanks. I cooked it for my brother and mother. I think I've gotten really good at making wine sauce

    • 3 weeks ago
      Anonymous

      Looks breddy good

    • 3 weeks ago
      Anonymous

      What's wrapped by the bacon?

  58. 3 weeks ago
    Anonymous

    >Go to steak restaurant
    >Order Medium
    >Get Medium Rare or Medium Well, never just Medium
    >Tell the waiter to thank the chef
    >Finish food
    >Don't pay tip
    >Never come back

  59. 3 weeks ago
    Anonymous

    There are more posts of welldone gays complaining about people complaining about well done gays then there are people complaining about well done gays

  60. 3 weeks ago
    Anonymous

    https://doom-nerdo-666.tumblr.com/post/708638370811854848/deconstructing-the-dark-lord
    https://doom-nerdo-666.tumblr.com/post/721951701685387264/the-new-loredirection-is-more-likely-to-be-made
    https://doom-nerdo-666.tumblr.com/post/717340895918292992/doom-eternal-art-styleaesthetic-stuff
    https://doom-nerdo-666.tumblr.com/post/707372396404998144/hypotheticals-if-doom-was-always-a-story-focused
    https://doom-nerdo-666.tumblr.com/post/712445413752487936/horror-does-have-a-place-in-doom
    https://doom-nerdo-666.tumblr.com/post/707073276486221824/list-of-things-that-may-not-exist-without-doom
    https://doom-nerdo-666.tumblr.com/post/707011405803569152/how-eternal-is-doom
    https://doom-nerdo-666.tumblr.com/post/706920604072296448/random-thoughts-about-quake-horror-night
    https://doom-nerdo-666.tumblr.com/post/718757862895173632/something-about-speed-in-fps-games
    https://doom-nerdo-666.tumblr.com/post/727884930344960000
    https://doom-nerdo-666.tumblr.com/post/744287325256810496/doom-canon-fandom-future
    https://doom-nerdo-666.tumblr.com/post/713674163555041280/og-doom-art-analysis

  61. 3 weeks ago
    Anonymous

    I worked with a guy who ordered his steak well done went we had a team dinner at a local fancy steakhouse. Our boss had to warn everyone else ahead of time and said making fun of him wouldn't be tolerated.

    lmao @ your life well done gays

    • 3 weeks ago
      Anonymous

      >boss has to step in and stop you from getting roasted by your peers
      now thats fricking grim lol

  62. 3 weeks ago
    Anonymous

    It's literally called well done for a reason

    • 3 weeks ago
      Anonymous

      Probably used to be called "overcooked" but was changed to spare burntgays their feelings.

  63. 3 weeks ago
    Anonymous

    >raw meat eaters lashing out for 500+ posts
    yawn

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