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Well done is the only proper steak.
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Apr 22, 2015 20:25
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I knew a dude who refused to eat chicken unless it was very pink in the middle. He bought low quality bargain meat too, I don't know he never got sick.
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Apr 22, 2015 20:30
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ACES CURE PLANES posted:I knew a dude who refused to eat chicken unless it was very pink in the middle. He bought low quality bargain meat too, I don't know he never got sick. gut bacteria that could chew through steel
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Apr 22, 2015 20:55
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Alouicious posted:gut bacteria that could chew through steel Gut bacteria can't melt steel beams.
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Apr 22, 2015 21:12
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 This is some very fancy Cheetos mac and cheese
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Apr 22, 2015 22:58
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PCOS Bill posted:Well done is the only proper steak. I used to think this way till I tried rarer steaks. Now it depends on the cut. Rib-eye? Oh you better believe it's medium-rare. A prime filet: Always rare. Still Can't/Won't eat anything blue though. It really does depend on how much fat and connective tissue is on there. Some cuts are just not made for being eaten rare, like chuck. All steak pales in the face of good brisket though. Rigged Death Trap has a new favorite as of 23:14 on Apr 22, 2015 |
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Apr 22, 2015 23:09
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Rigged Death Trap posted:I used to think this way till I tried rarer steaks. It was a troll. And try carpaccio or tartare if you have the opportunity
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Apr 22, 2015 23:11
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Well I did try a beef tataki once and it was divine so carpaccio Id' definitely go for. Raw ground beef though I dont think so.
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Apr 22, 2015 23:19
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Rigged Death Trap posted:Well I did try a beef tataki once and it was divine so carpaccio Id' definitely go for. I only eat beef if it is still mooing. 
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Apr 22, 2015 23:23
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Rigged Death Trap posted:I used to think this way till I tried rarer steaks. I've tried many cuts of meat at many temperatures over the decades of my life. Give me a nice well done steak, any day.
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Apr 22, 2015 23:45
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Senior Scarybagels posted:I only eat beef if it is still mooing. Shanghai Star. 2004-02-19 posted:Another "cruel dish" concerned the carving up of a live donkey, a practice, Jiang said, that still persists among farmers in some villages in Henan and Hebei provinces.
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Apr 23, 2015 00:33
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PCOS Bill posted:Well done is the only proper steak. As if we needed further proof that you were a shameless troll.
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Apr 23, 2015 00:50
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It's like that live frog dish, but with a donkey. Not gonna lie, I'd try it.
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Apr 23, 2015 01:36
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Trent posted:As if we needed further proof that you were a shameless troll. I am sincere in my love of cooked meat.
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Apr 23, 2015 01:37
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This is one of the reasons I have to be careful where I travel. That is one of the most horrible things I've read in a while, what a bunch of psychopaths.
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Apr 23, 2015 02:11
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Every time I go to popular casual dining experience restaurants when I ask for my steak medium rare or whatever the waitress has to repeat back "warm with the pink center" and I just think to myself, just give me my fuckin phone call.
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Apr 23, 2015 02:30
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5th Annual Minnesota Delegation Hotdish Competition:
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Apr 23, 2015 02:48
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ErIog posted:5th Annual Minnesota Delegation Hotdish Competition: You too can feel like you've just eaten a casserole with the density of a neutron star.
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Apr 23, 2015 02:54
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ErIog posted:5th Annual Minnesota Delegation Hotdish Competition: I appreciate the subtly offset framing of each picture, it really drives home the unnaturalness of what we behold.
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Apr 23, 2015 02:57
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ErIog posted:5th Annual Minnesota Delegation Hotdish Competition: I want to go to there. Seriously.
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Apr 23, 2015 03:26
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It's burgin' time! 
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ErIog posted:5th Annual Minnesota Delegation Hotdish Competition: Not gonna lie, that looks like one Prilosec away from being some good eating.
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Apr 23, 2015 03:29
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is the center right one lo mein hot dish
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Apr 23, 2015 03:34
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Alouicious posted:is the center right one lo mein hot dish That's how they do Asian fusion cuisine in the midwest.
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Apr 23, 2015 04:11
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Probably green bean casserole. They cover it with crunchy onion stuff.
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Apr 23, 2015 04:16
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I do like the one on the bottom center with Minnesota-shaped pieces of Spam.
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Apr 23, 2015 05:06
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PCOS Bill posted:I am sincere in my love of cooked meat. Oh sure, and then you poo poo on me for only liking cooked onions. Hypocrite.
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Apr 23, 2015 05:14
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ErIog posted:5th Annual Minnesota Delegation Hotdish Competition: I feel like such a dork. All this terrible food staring me in the face and all I can think about is that stupid alignment chart meme. 2015 Winning Hotdish: Chaotic Neutral 
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Apr 23, 2015 07:24
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Today i learned there is a more retarded word than casserole
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Apr 23, 2015 09:12
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im pooping! posted:It's a liability issue in a lot of chain restaurants. They may have a disclaimer in the menu saying that anything cooked to order has the potential to harbor foodborne bacteria, but when it comes down to it they won't cook it rare. I've asked for rare and they do look at me like I'm high and just say "pink or not pink?" I remember going to a restaurant with my family in the mid 90s when I was a kid and my dad actually had to sign a waiver for us to get our steaks rare.
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Apr 23, 2015 09:19
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Wasabi the J posted:I don't prefer blue or super rare steaks, but I don't begrudge people for liking meat to their preference; I just get weirded out when people buy relatively expensive cuts and blast them to hell. I have a sous vide at home and can confirm this is the best way to do steak. I can take a 2 inch thick slice of chuck steak, sous vide at medium rare for 1 full day then sear the poo poo out of it. I haven't tried doing it with a torch yet but I'm thinking about trying it on super hot charcoal soon
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Apr 23, 2015 10:20
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I really need to try sous vide at some point, because right now sight unseen all I can picture is steak boiled until it's a gray hockey puck that falls apart into mush when you poke it.
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Apr 23, 2015 12:41
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Turfahurf posted:I remember going to a restaurant with my family in the mid 90s when I was a kid and my dad actually had to sign a waiver for us to get our steaks rare. **WARNING EATING RAW OR UNDERCOOKED MEAT MAY BE DELICIOUS YOU loving COWARD ***THAT IS NOT BLOOD COMING OUT OF THE STEAK JESUS CHRIST HAVEN'T YOU EVER SEEN BLOOD BEFORE
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Apr 23, 2015 12:44
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Mexican Deathgasm posted:This is one of the reasons I have to be careful where I travel. That is one of the most horrible things I've read in a while, what a bunch of psychopaths. It's not like the streets of China are lined with tortured, half-eaten donkeyzombies. I'm pretty sure you would have to look long and hard and pay a shitton of money to see something like that, assuming they'd even let a laowai see something that could potentially cause bad press.
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Apr 23, 2015 12:49
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Data Graham posted:I really need to try sous vide at some point, because right now sight unseen all I can picture is steak boiled until it's a gray hockey puck that falls apart into mush when you poke it. That's why you sear it after it's finished. You get a perfectly cooked cut of meat that's nearly impossible to screw up. I don't even have a wand mixer yet. So I feel like I'm a long ways away from working my way up the tech tree towards sous vide. It does seem like an interesting curiosity, and it's gonna be nice to look back on it as a fad in 10 years.
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Apr 23, 2015 12:56
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Data Graham posted:I really need to try sous vide at some point, because right now sight unseen all I can picture is steak boiled until it's a gray hockey puck that falls apart into mush when you poke it. It looks really bad before the sear; the outside of red meats gets greyish, but the inside is amazing. The food is ALWAYS at the right temp throughout, however, and you physically cannot lose flavours to water or being burned off; I cook fajitas in the mojo, but since it's so low temp, nothing changes the flavors of the marinade until the meat touches the grill. This leads to some REALLY intense flavours being cooked into whatever you're making while shortening the marinade time. http://www.seriouseats.com/sous_vide_101/ ErIog posted:That's why you sear it after it's finished. You get a perfectly cooked cut of meat that's nearly impossible to screw up. You don't need fancy gadgets for sous vide, though it makes it easier. I did it in an unfinished apartment out of a pot on the stove and Ziplocs, and my mother did it the first time in an ice chest; as long as you have a way to tell the temp of the water, it's not particularly challenging to do over any other way of preparing foods, nor is it particularly time consuming as most things are pasteurized after about 45 minutes. It has the benefit of being really easy to keep time managed; e.g. if you're cooking for someone and they're late, or if you're grilling for a party -- less time is spent searing and checking, and more time preparing other dishes or hanging out.
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Apr 23, 2015 14:04
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Picnic Princess posted:Oh sure, and then you poo poo on me for only liking cooked onions. Onions are a vegetable, meat is meat.
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Apr 23, 2015 19:09
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How to cook a steak right. https://www.youtube.com/watch?v=3eHFhaocni0
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Apr 23, 2015 22:14
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I think the key part of the success of that steak might be the "5 month aged grass fed ribeye" part, not the "sautee it in some butter" part which seems fairly elementary.
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Apr 23, 2015 22:23
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DekeThornton posted:How to cook a steak right. Five month old meat? Ew?
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Apr 23, 2015 22:53
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PCOS Bill posted:Five month old meat? Ew? Cut off the rotten bits before cooking.
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Apr 23, 2015 22:58
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