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Hugh Mughnus

Knob Twiddlers
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Everything posted by Hugh Mughnus

  1. Hugh Mughnus
    just beeeeeeeeeee casuallllllllllllll
  2. Hugh Mughnus
    Save your time! =)
  3. Hugh Mughnus

    RIP Brother Athanatos

  4. Hugh Mughnus
    DJ Just the Right Height No Bucket Required
  5. Hugh Mughnus
    DJ Bowel Movement
  6. Hugh Mughnus
    no balsamic beets needed I hope
  7. Hugh Mughnus
    Sounds like it's time for some
  8. Hugh Mughnus
    Tonight's menu - stir fried balsamic glaze, topped with a drizzle of balsamic glaze, with liquid nitrogen frozen gastro balsamic glaze pellets. All seasoned with a blend of balsamic glazes. For dessert, balsamic glaze flavoured frozen balsamic glaze pie in a balsamic glaze crust. To pair with this delightfully glazed dinner menu, a cocktail of balsamic glaze, with a nice garnish of the lid from the now empty balsamic glaze bottle. bon appetit
  9. Hugh Mughnus
    Might it be worth it though? lol (jk)
  10. Hugh Mughnus
    can you ask her to stop? lol
  11. Hugh Mughnus
    lol
  12. Hugh Mughnus
    I honestly have never marinated a high quality steak, I'm probably missing out. We do most of our steaks in cast iron here. Always a nice crust that way. Happy merry christmas etc btw. Hope you all had a good'er.
  13. Hugh Mughnus
    FLOL... 12/12.... for ones that I honestly didn't know the answer to, I simply picked the most ridiculous one. Sure enough.... lol
  14. Hugh Mughnus
    lol I said it earlier but I know it's not true. You're right. mmm... Definitely on pork tenderloin. Haven't tried it with beef and I don't really like lamb. Ok I'm going to do steak back to back this weekend, once each way lol. Once with this rub (https://silkroadspices.ca/products/old-chicago-steak-spice) and once with some thyme/garlic butter.
  15. Hugh Mughnus
    searing is all about that maillard. Nice caramelization and crust ftw. edit: sorry I think we're saying the same thing caze. You're right that searing alone doesn't hold in the juices. Me-mis-spoke. The only rubs I have used do not overpower the steak either, usually a bit of garlic, sugar, and chipotle, maybe a touch of lemon peel.
  16. Hugh Mughnus
    Yeah, sorry but you're still wrong ;) I've done it countless times and it works great. Juiciest steaks we've ever had have a nice rub on it. And of course rested. Like I said, depends how we're feeling. Sometimes its a bit of salt and pepper, sometimes its a nice rub. why garlic and thyme? Don't you just want to taste the steak?
  17. Hugh Mughnus
    iirc you like your steak almost blue don't you? That looks like medium to medium rare. That's where I like to keep mine tbh (med-rare). Going to do up some striploins friday, all this steak puttin' me in the mooddddd. I noticed you and Chen both barely seasoned your steaks? Depending how we're feeling we go full opposite, use a chicago style rub to give the steaks a really nice crust and seal all the juicy goodness inside. Kinda like this: Ribeye we usually leave pretty plain though.
  18. Hugh Mughnus
    very nice
  19. Hugh Mughnus
    lol lol
  20. Hugh Mughnus
    jfc is there no end to this?
  21. Hugh Mughnus
    Ah yes, that's right. I remember seeing that on facebook now. Thanks!
  22. Hugh Mughnus
    I prob missed it somewhere, why do you say the end to the series? Did he say there would only be three?
  23. Hugh Mughnus
    actchooly
  24. Hugh Mughnus
    US special envoy Brett McGurk quits too - https://www.bbc.com/news/world-us-canada-46661384 Surely there's enough to show there's no confidence in Trump's presidency....
  25. Hugh Mughnus
    oh is it some kind of fortnight dance thing?
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