i also used way less sugar in the butter cream than the recipe called for. most recipes i saw asked for way too much sugar imo.
Made some vanillla cakes yesterday, turned out alright. Think it got messed up because I was doing a small recipe and couldn't cream the sugar and butter properly with the mixer I have.
Also I didn't flour the pans immediately after greasing them, so a good bit of grease settled on the bottom and kind of fried the outside of the cake.
The first one I tried and just tossed. The second one I decided to just soak in tres leche mixture, and it worked out pretty well but you still got a bit of the oily flavor from the fried cake.
Definitely gonna try it again some time this week.
Made some pork (belly and ribs) yesterday with a homie.
Second attempt at pork belly, scored the fat this time. made a huge difference
Ribs we've done a lot. they turned out pretty great.
i feel big chungus after eating all that meat.
ugh that looks so good
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We made tacos with the pork belly / seasoned it as if it were carnitas it was delicious. Been making homemade tortillas for a second now and im starting to get good at it.
The ribs were also delicious. We used a spicer bbq sauce and it was fucking amazing.
i feel gross just remembering how much we ate it was beautiful and disgusting all at the same time
welp cooked steak today. decided to 'reverse sear'
came out great, but didn't expect that much smoke def set off my smoke alarms ripio
@ersu how do i butter baste a steak without absolutely wrecking the pan.
the steak is so good but then the cleanup is so lame.
I do this all the time in my cast irons and cleanup is a breeze. Hot water and something abrasive (I use a chain mail thing) and we're clean in seconds.
ill give it a shot tonight. i think maybe im letting it sit for too long before scrubbing.
Reheat it a bit, throw bread chunks in it to soak it all up, and give them to your dogs or cats.
It's definitely easiest when still warm but my pans are super well seasoned so it doesn't really matter. You're using cast iron, right? If yours is relatively new it'll probably give you more trouble with proteins bonding.
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yea im using cast iron. its not super new, but not particularly well seasoned (roommate washed it a little bit ago had to start all over)
Once you get it to the point where you have a good later if polymerized oil down you don't really need to worry about detergents wrecking it. Then you won't have to worry about clueless roommates 
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holy fuck it turned out so good.
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Tbh if you're reverse searing, your steak technique game has pretty much peaked in my opinion. Butter baste sounds and looks great but I'm always just as happy with a good reverse seared steak.
Talking about cooking a great steak without posting the money shot is criminal offense
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Agreed. Need pics. Or is it too late?
its too late and i have sinned.
it was a beaut too : (
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