🌶️💃🏻🎸Brat House: Boobs, Bums and Bedlam🌶️💃🏻🎸

[vastiesmith200]

@Chloe_Harper sharing this because we both love GBBO... My masterpiece for work tomorrow....
View attachment 2500424
Banana and walnut cake ... It better still be there in the morning

Happy Sunday Brat House

There's a store called My Grandmothers Coffee cake. They have some really good food. Expensive but the cimminon walnut is our favorite! They're on the internet of course. That cake looks delicious!

 

[UnquietDreams]

for me, my steak is the best, but i like it well done.

https://media0.giphy.com/media/v1.Y2lkPTc5MGI3NjExdzM4amg5eDhwcHJwajRwbG9vYmJndmZ4OG8zbm9lNmE3bGhtcmR0ZCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/3oEjHChKVxgKFLM2ty/giphy.gif

a heavily marbled ribeye with a nice big fat cap, in the air fryer for an hour or an hour fifteen...it becomes tender, beef bacon...mmmmm

https://media4.giphy.com/media/v1.Y2lkPTc5MGI3NjExNW1mb3czMjN4MjY0MzcycnN4YTVtOHJkcm15OGV5bXI4NDVlOXAwbiZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/Q5oRUMn2OT2tnPGAGs/giphy.gif

but you can almost never go wrong with a ribeye...all it needs is a generous helping of salt, seared, and cooked to your preferred doneness. my dad also makes killer beef ribs on the grill. he only uses fajita seasoning.

Sorry, I don't usually "yuck" someone else's "yum," but especially where you live, that is...that is...

https://iili.io/3HVUUpj.webp

Do you coat it in ketchup as well? Or A-1?

If I can't grill it, which is best-- hot grill to get a perfect sear (I have an Ooni that gets to 900 degrees, and I want to try a steak in it as well, Sicilian Tuscan style, but my Slow And Sear insert is fantastic) -- then you take a beautiful porterhouse cut, dried, then seasoned with just salt and pepper. Heat a cast iron pan to medium high heat on the stove top, then sear on one side for about two minutes, without moving it. When it can be moved without sticking, the sear is perfect. Transfer to a pre-heated oven at 400 degrees for about five minutes, then back to the burner, flip for about a minute and a half until the crust is perfect, then back to the over for a perfect heat of 135 degrees (medium rare). Remove, remove from the skillet (or it keeps cooking), and let rest, tented in foil, for ten minutes. It makes a perfectly juicy, incredibly tender joy on a plate.

Sorry, sorry, burn yours the way you want too...I am just going to sit over here and weep.

 

[Sammysub07]

Oh, bestie, get a girl excited

Any chance I get!
https://myteenwebcam.com/fapp/gifs/870334fd026ce0c7ca6caaaed413b648.gif

Okay, okay! Laundry time! Who wants to help?! We can make it fun!

https://media1.tenor.com/m/ydXJPz01t-IAAAAC/laundry-housework.gif

 

[vastiesmith200]

That's both the perfect and perfectly disgusting gif I've seen on here!

I think we know that guy!! he was on here a while back with his wolf pack or something like that!

 

[TXRafe]

https://media0.giphy.com/media/v1.Y2lkPTc5MGI3NjExdzM4amg5eDhwcHJwajRwbG9vYmJndmZ4OG8zbm9lNmE3bGhtcmR0ZCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/3oEjHChKVxgKFLM2ty/giphy.gif

https://media4.giphy.com/media/v1.Y2lkPTc5MGI3NjExNW1mb3czMjN4MjY0MzcycnN4YTVtOHJkcm15OGV5bXI4NDVlOXAwbiZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/Q5oRUMn2OT2tnPGAGs/giphy.gif

Sorry, I don't usually "yuck" someone else's "yum," but especially where you live, that is...that is...

https://iili.io/3HVUUpj.webp

Do you coat it in ketchup as well? Or A-1?

If I can't grill it, which is best-- hot grill to get a perfect sear (I have an Ooni that gets to 900 degrees, and I want to try a steak in it as well, Sicilian style, but my Slow And Sear insert is fantastic) -- then you take a beautiful porterhouse cut, dried, then seasoned with just salt and pepper. Heat a cast iron pan to medium high heat on the stove top, then sear on one side for about two minutes, without moving it. When it can be moved without sticking, the sear is perfect. Transfer to a pre-heated oven at 400 degrees for about five minutes, then back to the burner, flip for about a minute and a half until the crust is perfect, then back to the over for a perfect heat of 135 degrees (medium rare). Remove, remove from the skillet (or it keeps cooking), and let rest, tented in foil, for ten minutes. It makes a perfectly juicy, incredibly tender joy on a plate.

Sorry, sorry, burn yours the way you want too...I am just going to sit over here and weep.

you can have your cold nasty bloody cow stepped on a landmine chewy ass raw steak anyway you like it...i told you, all a steak needs is salt if you cook it right. if you have to put anything on it, you should have cooked it longer. ffs. smh.

also, how much of your steak is cut off and left uneaten because you dont like "gristle"...thats the best part and delicious if you just cook it. i eat the entire steak.

 

[FistfulOfMyHair]

https://media0.giphy.com/media/v1.Y2lkPTc5MGI3NjExdzM4amg5eDhwcHJwajRwbG9vYmJndmZ4OG8zbm9lNmE3bGhtcmR0ZCZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/3oEjHChKVxgKFLM2ty/giphy.gif

https://media4.giphy.com/media/v1.Y2lkPTc5MGI3NjExNW1mb3czMjN4MjY0MzcycnN4YTVtOHJkcm15OGV5bXI4NDVlOXAwbiZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/Q5oRUMn2OT2tnPGAGs/giphy.gif

Sorry, I don't usually "yuck" someone else's "yum," but especially where you live, that is...that is...

https://iili.io/3HVUUpj.webp

Do you coat it in ketchup as well? Or A-1?

If I can't grill it, which is best-- hot grill to get a perfect sear (I have an Ooni that gets to 900 degrees, and I want to try a steak in it as well, Sicilian style, but my Slow And Sear insert is fantastic) -- then you take a beautiful porterhouse cut, dried, then seasoned with just salt and pepper. Heat a cast iron pan to medium high heat on the stove top, then sear on one side for about two minutes, without moving it. When it can be moved without sticking, the sear is perfect. Transfer to a pre-heated oven at 400 degrees for about five minutes, then back to the burner, flip for about a minute and a half until the crust is perfect, then back to the over for a perfect heat of 135 degrees (medium rare). Remove, remove from the skillet (or it keeps cooking), and let rest, tented in foil, for ten minutes. It makes a perfectly juicy, incredibly tender joy on a plate.

Sorry, sorry, burn yours the way you want too...I am just going to sit over here and weep.

I mean I admit if I get distracted and over cook it, it still tastes good. I also try very hard not to.

 

[Chloe_Harper]

Any chance I get!
https://myteenwebcam.com/fapp/gifs/870334fd026ce0c7ca6caaaed413b648.gif

Okay, okay! Laundry time! Who wants to help?! We can make it fun!

How about we just keep kissing instead

 

[Chloe_Harper]

you can have your cold nasty bloody cow stepped on a landmine chewy ass raw steak anyway you like it...i told you, all a steak needs is salt if you cook it right. if you have to put anything on it, you should have cooked it longer. ffs. smh.

You can have your steak however you like. Just make sure to take mine off the grill while it's still bloody please

 

[UnquietDreams]

I think so...

Oh, bestie, get a girl excited

View attachment 2500645
And by "those," I mean yours, not the one in that gif, just to be clear.

 

[TXRafe]

You can have your steak however you like. Just make sure to take mine off the grill while it's still bloody please

https://media1.tenor.com/m/JSgLLzvtEsgAAAAd/yes-dear-in-trouble.gif

 

[vastiesmith200]

Any chance I get!
https://myteenwebcam.com/fapp/gifs/870334fd026ce0c7ca6caaaed413b648.gif

Okay, okay! Laundry time! Who wants to help?! We can make it fun!

https://media1.tenor.com/m/ydXJPz01t-IAAAAC/laundry-housework.gif

doing my own here. Sorry you're on your own!

 

[Sammysub07]

Do you coat it in ketchup as well? Or A-1?

If I can't grill it, which is best-- hot grill to get a perfect sear (I have an Ooni that gets to 900 degrees, and I want to try a steak in it as well, Sicilian style, but my Slow And Sear insert is fantastic) -- then you take a beautiful porterhouse cut, dried, then seasoned with just salt and pepper. Heat a cast iron pan to medium high heat on the stove top, then sear on one side for about two minutes, without moving it. When it can be moved without sticking, the sear is perfect. Transfer to a pre-heated oven at 400 degrees for about five minutes, then back to the burner, flip for two more minutes, then back to the over for a perfect heat of 135 degrees (medium rare). Remove, remove from the skillet (or it keeps cooking), and let rest, tented in foil, for ten minutes. It makes a perfectly juicy, incredibly tender joy on a plate.

Sorry, sorry, burn yours the way you want too...I am just going to sit over here and weep.

I’ll take your steak for 600!!
This comment has the potential to come back at me

 

[Hornymwtxn]

You can have your steak however you like. Just make sure to take mine off the grill while it's still bloody please

He would have to start his grilled steak at least 20 minutes before he throws the others on to finish at same time

 

[UnquietDreams]

you can have your cold nasty bloody cow stepped on a landmine chewy ass raw steak anyway you like it...i told you, all a steak needs is salt if you cook it right. if you have to put anything on it, you should have cooked it longer. ffs. smh.

also, how much of your steak is cut off and left uneaten because you dont like "gristle"...thats the best part and delicious if you just cook it. i eat the entire steak.

Hard fat, "gristle," should be removed before cooking. That is part of prep. Hard fat (as opposed to soft fat) never renders, so it adds no flavor to the meat. But considering you cook it well done, the bone is probably the most tender part for you.

 

[FistfulOfMyHair]

you can have your cold nasty bloody cow stepped on a landmine chewy ass raw steak anyway you like it...i told you, all a steak needs is salt if you cook it right. if you have to put anything on it, you should have cooked it longer. ffs. smh.

also, how much of your steak is cut off and left uneaten because you dont like "gristle"...thats the best part and delicious if you just cook it. i eat the entire steak.

I don’t waste steak. And ribs and chicken bones are clean when I’m done.

 

[TXRafe]

Hard fat, "gristle," should be removed before cooking. That is part of prep. Hard fat (as opposed to soft fat) never renders, so it adds no flavor to the meat. But considering you cook it well done, the bone is probably the most tender part for you.

"the bone" should be removed before cooking. that is part of prep. "bone" (as opposed to meat and fat) never renders, so it adds no flavor to the meat. but considering you cook it raw, the bone is probably the most "cooked" part for you.

 

[Chloe_Harper]

View attachment 2500645
And by "those," I mean yours, not the one in that gif, just to be clear.

And now we all know how you like your steak, but how exactly do like these lips...

 

[FistfulOfMyHair]

And now we all know how you like your steak, but how exactly do like these lips...

Umm. Lower?

 

[SalaciousMonkey22]

Can we talk about cheese next please?

 

[Chloe_Harper]

Can we talk about cheese next please?

 

[TXRafe]

Can we talk about cheese next please?

cheddar, mozzarella, provolone on pizza, parmesan...what else is there to talk about?

 

[Hornymwtxn]

And now we all know how you like your steak, but how exactly do like these lips...

With no lipstick and wet and whispering things about where you want to place them

 

[vastiesmith200]

This gif always makes me think of Ruth Buzzi on Laugh In.

https://c8.alamy.com/comp/HD6GGC/rowan-and-martins-laugh-in-ruth-buzzi-arte-johnson-1968-1973-HD6GGC.jpg

Had to look twice!! For a second it was sure you have me and my man! I was going to ask how!!!

 

[SalaciousMonkey22]

cheddar, mozzarella, provolone on pizza, parmesan...what else is there to talk about?

Search me but it and how to cook/ not cook meat seem to be the two most beloved conversations on this site.

 

[UnquietDreams]

"the bone" should be removed before cooking. that is part of prep. "bone" (as opposed to meat and fat) never renders, so it adds no flavor to the meat. but considering you cook it raw, the bones is probably the most "cooked" part for you.

The BONE SHOULD BE REMOVED? THE BONE SHOULD BE REMOVED?

https://media2.giphy.com/media/v1.Y2lkPTc5MGI3NjExcHM2MDRtaXk4Y2x1M2hwenZiZ3RtY2E2ZzlsamdsanBhMDY1YWtqeiZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/l0HlCqV35hdEg2GUo/giphy.gif

A bone-in ribeye is a joy. How do you cook a porterhouse? Do you remove the bone there as well? Do you prefer McRibs as well? Cooking on the bone, be it chicken breast, steak, or roast, adds a dimension of flavor that should not be lost...

Weeping for your food, my brother. WEEPING.