Not as good

I eat a lot, I like to eat and I like to eat a lot, but I can't imagine myself finishing this with fries AND mac'n'cheese! You must've been sooo full.

Also, why are the two handles oriented in that way?

Just did something similar with cheddar cheese curds if those are common in your area

Probably queso de freir which literally translates to frying cheese.

They all taste like beef, but they each have their different texture, fat content and accentuated flavors. Prime Rib is softer and more succulent than Roast Beef but similar, and Filet Mignon is softer and more succulent than Rib Eye but similar. Rib Eye is juicier and fatter than any of them. Sirloin Steak is stringier and less juicy than Rib Eye. Ribs are stringy, fatty and juicy.

All of them could be chewy if done too quickly. Yes steak (Sirloin, Rib Eye, Filet Mignon) can be cooked fast searing it 4-minutes on each side per inch or something like that, but ribs and roasts (Prime Rib, Roast Beef, Spare Ribs, Baby Back Ribs) and etc. should be cooked low and long something like 375^o F 30-minutes to sear and then 275^o F for 1:30 to 2:30 hours, even up to 6:00 hours at 200-250^o F or until 135-145^o F internal temperature.

The elongated cooking time actually goes from a rubbery swelled chewy meat to at some point it breaks the meat fibers down and they become soft and succulent.

I have not tried all this yet I am just getting started cooking. I’ve only made 1 Beef Roast so far it was amazing. The biggest thing is to invest in an oven safe meat thermometer that you can stick in the meat. And what I do is rather than keep the meat in the fridge and let it go rancid or in the freezer which actually is reasonably fine I’ve resolved to have a roast or something on the day I go shopping. That way I can pick out the best meat and it needs to reach room temperature anyway before cooking so I prepare it right away getting home and it was f—ing amazing. The meat can then be frozen and sliced for quick meals. And if you factor in the actual meal cost by dividing its total cost by the number of meals you can get $2.50-$6.00 meals that will defeat any fast food restaurant to smithereens.

I put halloumi on my BBQ. It's great

phallic plating skills - god tier

sounds legit!!! i want to do this with Halloumi

Crushed pineapple is no good, and even canned pineapple pieces are no good for being too big.

Pineapple "just right" is ~ 1/2, lengthwise, of a piece of precut pineapple. You also want it on top of the cheese so it can dehydrate more & maybe get a little colour.

Pineapple also brings acidity which helps open up the other flavors on the pizza.

To step up your pineapple pizza, you want capocollo instead of boring ham.

It's like your "hot honey", except it is spicy delicious ham & complex sweet & acid pineapple.

Rare prime rib should pretty much melt in your mouth. It’s usually well-marbled and cooked with its fat cap, so its natural juices make it sooooo tender. It’s also a muscle that doesn’t get much exercise, and non-working muscle tissue is going to be much less tough than strong tissue.

A slow roast will give you uniform “doneness,” meaning you can get the whole cut to your desired temperature without overcooking the outer parts.

This roast was cooked to (roughly) 125F and continued to cook to just below 130F during its pre-carve rest.

Medium rare and delicious.

oh but when i post my bowl of cheerios i get downvoted….

Looks like concentrated cholesterol in a plate.

Cardiologists hate him!

10/10 would smash

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Was scratching my head with hakaw, then realized har gao/har gau/har gow

TBH I actually prefer the béchamel mostly because it adds a different texture , I tried this with ricotta before and its just not the same.

Proportionally for this size lasanga (2kg ground beef, about 6; 400g cans of whole tomatoes) I only use 1L of milk, but I also add a lot of salt, black pepper, a touch of nutmeg, and about 200g finely grated parmesan to the béchamel.

I probably also cook the roux a tad longer than traditionally required; to a light blonde before adding the milk.

While building the lasagna, I layer each ingredient separately. i.e. lasagna sheets, bolognese, streaks of béchamel, and grated mozzarella in each layer.

So it doesnt get all mixed up, when it sets, you end up with little "pockets" of creamy cheesy béchamel surrounded by rich beef and tomato sauce

I'm not much of a Kraft fan anymore, had wayyy to much Kraft mac when I was younger. I'm a Stoufers guy now.

P.S. This is nothing against your plate, Looks awesome!

There have been a few yes lol

Lol, enjoy your coffee :)

…literally not a single item involved in this sandwich would be on a Philly cheesesteak.

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you think you are to good to eaven eat cheap food

If you don’t like it with bechamel then don’t make it with bechamel. Plenty of regional styles of dishes that people prefer over the original dishes, and there is nothing wrong with that.

Hmmm... What does prime rib taste like? I've cooked steak rare (like purple rare) and I still loved it but it was a bit chewy. Does this have that rare taste but because it's sort of cooked it's not chewy?

What?