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   cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:07 JST cjd

   in reply to

   • BillingtonYVR
   • zombiefinatic
   My opinion at this point is that the entire stock market is a sham. Doesn't matter if you pick the best, brightest, most well run company producing the most important product. If you don't guess what's in Big J's head, you're getting wiped out.
   
   Basically the only game that makes absolutely any sense is getting out in front of the FED and riding their mistakes. It's fucked because it means actual investment is pointless anymore.
   • on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ likes this.
   • Embed this notice
     BillingtonYVR (billingtonyvr@eveningzoo.club)'s status on Saturday, 21-Jan-2023 07:05:08 JST BillingtonYVR

     in reply to

     • zombiefinatic
     I went to school to be a stock broker. I get it.
     I live in Vancouver tho.
     It's just out of control.
     Numbers and calculations don't work here when purchasing real estate.
     They just don't.
   • Embed this notice
     BillingtonYVR (billingtonyvr@eveningzoo.club)'s status on Saturday, 21-Jan-2023 07:05:09 JST BillingtonYVR

     in reply to

     • zombiefinatic
     I was so close to calling ya out.
     I thought you were asking about my mortgage.
     I was gonna snap.
     My Electric bill and Natural Gas bill was just paid like 3 days ago.
     Just under $1200.
     
     I'm fine thanks.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:09 JST cjd

     in reply to

     • BillingtonYVR
     • zombiefinatic
     O_O that's fucked up. I was just giving zombie some shit. But the housing market is a fucking scam. Banks are able to print essentially arbitrary amounts of money as long as they have some plan to get it back at some point in the future.
     
     And they can consider a house as collateral if it's worth somewhere near as much as the loan, but it's those bastards who are giving out the money which props up the house valuations to begin with.
     
     So the person who gets the house is not the one willing to pay the most, it's the one willing to sign away their soul to paying every penny they ever earn the rest of their life in interest.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:10 JST cjd

     in reply to

     • BillingtonYVR
     • zombiefinatic
     > snow
     
     Shoveling snow sucks. I'm an hour outside of Paris, it's not awesome but it's ok. I'll buy a house when the prices are fair and the government is not shit. Until then, stacking sats.
   • Embed this notice
     zombiefinatic (zombiefinatic@poa.st)'s status on Saturday, 21-Jan-2023 07:05:11 JST zombiefinatic

     in reply to

     • BillingtonYVR
     @cjd @BillingtonYVR Nope, brushing snow off the gas grill to cook some steaks tonight lamo
   • Embed this notice
     zombiefinatic (zombiefinatic@poa.st)'s status on Saturday, 21-Jan-2023 07:05:12 JST zombiefinatic

     in reply to

     • BillingtonYVR
     @BillingtonYVR @cjd And or a *gas* grill
     
     Pan fried? Man must be stuck coping with apartment life. Men were not meant to write 15 fedigraphs about making 'pan seared steak' man was meant to buy meat, add to gas grill, and cook to perfection
     
     Tl;dr Be a man, gas your meat
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:12 JST cjd

     in reply to

     • BillingtonYVR
     • zombiefinatic
     > coping with apartment life
     
     Underwater on your mortgage yet?
   • Embed this notice
     BillingtonYVR (billingtonyvr@eveningzoo.club)'s status on Saturday, 21-Jan-2023 07:05:13 JST BillingtonYVR

     in reply to
     You need a smoker.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:14 JST cjd

     in reply to
     What about the gristle? Every part of the steak is edible and every part of it is good for you. You can make your own choice about which parts you prefer to eat.
     
     HOWEVER: Don't be shy about seeing gristle on the steak when you buy it. Good steaks have gristle, if you only buy steaks without gristle then you're going to end up with bad steak ten times out of ten.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:15 JST cjd

     in reply to
     Top with the blue cheese sauce and ready to serve. Cut into that steak and see how you did. This is a decent "medium" steak, I like to do more rare than this, but the important part is it was TENDER.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:16 JST cjd

     in reply to
     Done with the onions and mushrooms, now you can turn off the stove and relax. What's done is done.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:17 JST cjd

     in reply to
     As soon as they're ready, get them on the plates IMMEDIATELY. Time is money. Now return your onions and mushrooms to soak up all of that remaining steak goodness in the pan. Just another 30 seconds or so...
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:18 JST cjd

     in reply to
     Check out the bottom-right of the left side steak, there's a little pool of water that's been pushed up. That's the signal, we're done.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:19 JST cjd

     in reply to
     Perfectly done on one side. You'll note that I also rotated the steaks because (on my trash stove top) the outsides of the pan are cooler than the center.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:20 JST cjd

     in reply to
     You can start to see the surface of the steak getting moist as the water is driven up, time to flip!
     
     PS: Right after taking the first picture of the steaks in the pan, I lifted them up and tilted the pan so the butter would cover the whole bottom.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:21 JST cjd

     in reply to
     You're going to have about 30 seconds to a minute and a half on each side. Just long enough to make the air in your kitchen look like a cigar shop.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:22 JST cjd

     in reply to
     Bam, 2 steaks and about a quarter cup of butter. You gotta be moving fast, if you got time to take the photo right-side up, you're burning daylight.
   • Embed this notice
     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:23 JST cjd

     in reply to
     Once your onions and mushrooms are browned, put them on a plate and put your pan back on the stove. You're done with the lid now.
     
     This is the point where shit gets real. Once the steak goes into the pan, you're in a fire drill. Everything has to happen at the right time or else you're going to end up with a tough steak.
     
     There's essentially no such thing as "too hot", but there is absolutely such a thing as "too long", so you need your pan to be HOT before you drop the steak in it.
     
     If you have a great stove, lucky you. If you have a crap stove like mine, it's all the more important you get that pan as hot as possible before you drop the steaks in.
     
     ALSO: This is the part where your kitchen is about to get Smokey. Open a window, close the door, turn on the vent, do what you gotta do. If you have a smoke detector in your kitchen, you might just have to stick to soylent.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:24 JST cjd

     in reply to
     Once your blue cheese is all melted, throw a little flour in there to thicken it up, when it tries to become a solid, then you take it off the heat and add in a little milk to make it into a proper sauce.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:25 JST cjd

     in reply to
     When you're cooking real food, you gotta be using a REAL PAN. None of this teflon bullshit, heavier the better because you need it to hold heat.
     
     Chop up some onions and mushrooms and throw them in the pan with some butter and put the lid on.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:26 JST cjd

     in reply to
     A blue cheese sauce will make add a nice angle to your steak, here I'm warming up some roquefort and butter.
     
     There's 2 ways to make cheese sauce:
     1. Don't add the milk until you're all done
     2. Stir and suffer
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:27 JST cjd

     in reply to
     First thing you need to think about is the meat. Bad meat will make you look like a moron every time! You won't necessarily know it to look at the meat, but when you cook it, you'll think you did it wrong and it will end up tough.
     
     ❌ Don't go to the store and buy "lean meat", this is going to ruin your steak every single time!
     ✅ Go to your butcher and tell him you need a good steak for pan frying. While you're at it, ask him for advice. Don't have a butcher? Time to change that!
     
     Lay your steaks out on the table and put a little salt and pepper on them, that's all you need.
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     cjd (cjd@pkteerium.xyz)'s status on Saturday, 21-Jan-2023 07:05:28 JST cjd
     GET IN HERE PEOPLE, THIS IS STEAK 101
     
     Disclaimer: I'm not an expert, there are a lot of other people who know this better than me. You know who you are, comment your favorite techniques below. I'm just writing this so that people who are afraid of making a pan fried steak will be less intimidated.
     
     Lets roll