Now theres an example!
Which is a great one tbh. Google showing a pop of ~2k with the nearest Walmart 35 mins away.
I would love to see something like that applied Nationwide to see the total effect.
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My wife still refers to the nearest shopping center/Wal-Mart as “town”.
I’m like “No. Town has the big shiny buildings and bridges. Walmart is not town! And it’s ‘tahn’ now ‘town’”.
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Okay, fair enough. I’ve read good things - probably written by you, now that I think about it - about cast iron. I don’t see myself ever making the switch, because grilling eliminates added fat, which, since I eat primarily ribeye, I don’t want. God, I love steak.
You’ve astonished me yet again. The people you know…are they cooking round steak or other stew meat and calling it steak?
Yes, parents no longer cook or teach cooking to their children. The posters in this thread are good examples of this very real threat. How will @SkyzykS child find out about foraging, how will my children figure out about steamed rice and veggies, how will @pfury’s kids learn to cook a steak? DOOM. (You mean Gen Z, tho.)
I cook in bulk, particularly when my husband isn’t going to be home. I’ll steam enough rice and veggies to last a week and will have both lunch and dinner either made or prepped and ready to throw together.
When we’re gassed we eat out. Dual income…
All of the stuff at convenience stores! I don’t get how people can go into a store two-three times a day and drop $3 each time. It kills me.
Somewhere along the way, graduate school I think, I was told that poor people prioritize high calorie content and quantity, middle class people prioritize freshness, and wealthy people prioritize presentation. I’ve seen nothing to prove this false. Also, I’ll agree with you about the lack of store choice for low income people. If they don’t have a car, they’re often shopping at whatever is near, which could be a convenience store or something like DG. They don’t have the good Krogers in the ghetto.
Mm-hmm, doesn’t want to be dox’d. I’m guessing Mississippi or Alabama.
You’ll need to clarify this one. Do you mean the massive amounts of fat a ribeye has? Since I cut out finishing with butter (for the wife’s diet. did so with MASSIVE griping) my pan steaks consist of meat/salt/pepper/heat (garlic at the end for the wife).
A good ribeye has more than enough fat to not need more when pan cooking, imo.
Same. Jasmine rice from Costco for me. I ripped off the vertical diet and replaced virtually all of my non veggie/fruit carb sources with white rice.
Given my tendencies to smoke and binge eat in the evening, my digestive system really thanks me for that one.
Fwiw, virtually all of my food intake through college was at the local ghetto Kroger (because fuck Walmart). While I obviously see a big difference between that and the Costco I now shop at, I see very little difference when compared to my richwhitesuburb Kroger.
The one down the street just doesn’t have an armed LEO standing outside the liquor dept. Main difference really.
how to cook a steak on the Big Green Egg:
- Buy a quality filet. wrap it in bacon.
- add salt and pepper. that’s all.
- Heat your green egg to 600 degrees.
- Place your steak(s) on the grill, and close the lid for 1 minute.
- Open the egg, rotate steak 90 degrees for grill marks, close lid 1 minute.
- repeat steps 4 and 5 on the opposite side of the steak, for a total of 4 minutes of high temp cooking.
- Close all vents. let steaks sit for another 2-4 minutes depending on how well done you prefer your steaks. You can actually take the steak off after just like 1 minute of cool down with vents closed if you like them pretty rare.
- remove steaks and let them rest for a few minutes before cutting into them. Just trust that they are appropriately done.
- eat.
- thank flip for his awesome smoking/grilling instructions.
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He’ll probably do ok. 
He found most of those himself.
We had those cooked in the crock pot with a big round roast, red potatoes, and sautéed onion.
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I’ve been doing the thermometer lately, even though I like to do it without incase when I don’t have it during a bbq at the beach or something and someone asks me to give it a go on the grill.
sous vide machine? I’ve heard of that, but fuck the amount of time you have to spend waiting for that shit. Has anyone cooked on a traeger grill yet? I’ve been meaning to get one of those. Lots of peeps praising it lately.
You’re getting old, you can’t handle it.
@BrickHead
Like everything in life it comes down to lack of information, or being shown what to do.
I lost my taste for eating out as well. I used to love it but then out of nowhere I was like this fucking sucks! most of the time you overspend, and the quality does not justify the price.
@anon50325502
I was never a huge soda drinker but I’ve cut it out completely. Water+lemon or Water+cucumber for me all day everyday. There’s a very few few few times I think soda is justified and it’s usually diet soda.
Rum and coke or if I’m having a specific food like pizza or a burrito which I rarely eat these days.
@Danny_BNY I go to the most popular chain of gyms in my state, though it varies by location, most of the time it’s what I said. same pattern is observed.
access to Walmart?? that is not somewhere I’d want to shop for food. I can’t even walk in there normally.
No, I meant my generation, the generation that is only now beginning to discover how to cook in their fucking 30s and early 40s. Maybe they will teach their gen z children to cook, but somehow I doubt it since we’re (as a collective) still crap at it.
You think I’m in fucking Missi / Alabama?? really?? lol you really don’t know anything about anything.
Yep. They’re a slow cook/smoker. Great capacity, great flavor. My brother has one and we did some great brisket, pork roasts and chickens with it last time we hung out.
can you really taste the difference though? Like, can you taste that it was done with wood errr wood pallets?
Yet? These have been around forever. Before they sold the company, they were made not terribly far from where I grew up.
maybe I’ve had it and not even known but I sure never cooked on one myself
I’ve always been envious of your foraging. I end up overpaying for lions-mane at the Saturday market.
Yep. They impart a deep, rich, smokiness without drying out the meats. Very good, but my bro is the Mac daddy grill master, so between the two, everything turned out awesome.
I’m really in need of a nicer grill, and this seems super appealing to me right now. Very close on making a purchase.
No! We just had an early bloom of lions mane and grabbed about 10 lbs. of it. I have a patch of nurse logs about a mile from my house that produces like crazy.
Last couple of years have been crazy productive for virtually every type I collect. Only exception has been oysters.
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REALLY? Interesting. I’d have assumed olive oil, butter, or both. Maybe this winter I’ll try it. Still, can’t beat the grill for the no-mess thing.
I’m jasmine rice, too, though now I’m mixing it with brown because I like my white rice a little too much, and something’s got to give.
He’s adorable! I can’t believe he’s an actual child now and not a baby. I went foraging for mushrooms once on a date and found it pretty dull. I liked eating them, though.
This is another case of you generalizing from yourself onto the group. Many, many people in their 30’s and early 40’s have known how to cook for some time. Some of them are representing right here, but you somehow assume them outliers.
I certainly think it’s possible. Another possibility, given the limitations you describe (no women, no decent food, no one going out) I think it’s just as likely that you’re in prison. Which would still very likely have you in AL or MS. Are you in a southern prison, GB?
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Thank you. He finishes kindergarten in 3 Days!
On foraging- I knew my wife was a keeper when she tolerated a couple of my hikes. We still go out a few times in the fall, but she feels about the same as you. Until she sees a maitaki. Then she knocks me over to get it first.
Hand technique. Takes a couple steaks to figure it out but you’ll be fine
It’s certainly not for everyone. But if you’ve ever ate a $100+ steak, there’s a very very good chance it was cooked sous vide
Where exactly do you shop for food and how have the convinced you they’re buying from better people than walmart?
You could just sack up and tell us 
I wouldn’t recommend olive oil. Smoke point is too low and it’ll burn if you go for a really good sear.
Make no mistake, butter is King. If you have a compound butter (garlic, thyme, whatever you like) it’s even better. These days I only bust out the butter when I’m cooking for me
Who says you need to do it in the house
Run your cast iron side by side with the grill (just give good time to heat up). They won’t finish at the same time but if you keep an eye on the pan steak it’s super easy.
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I shop mainly at the main supermarket, whole foods, trader joes, Costco and local farmers markets (for veggies).
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I agree. At the risk of admitting sacrilege- I hit my sandwich steaks with butter then a heavy splash of malt vinegar and black pepper.
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