RE: Thank you for bringing the meat back

RE: Thank you for bringing the meat back (Full Version)

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LaTigresse -> RE: Thank you for bringing the meat back (2/21/2013 7:18:38 PM)
quote: ORIGINAL: TheHeretic quote: ORIGINAL: LaTigresse It's over cooked Better? [image]local://upfiles/409734/D96421CCC11544C084EE997F88F02515.jpg[/image] Better but still overcooked for me. That's medium rare, I like rare.

TheHeretic -> RE: Thank you for bringing the meat back (2/21/2013 7:20:37 PM)
quote: ORIGINAL: LadyPact Over the past few days/weeks, something has happened and I'm seeing a bit of a change. Sure, we still have the random drive-by nonsense that will always be a part of the culture here, but the majority of content has been pretty good. We're getting back to topics that some of us can sink our teeth into. I, for one, am really enjoying it. So, getting away from the meat, and back to the meat of the thread, fingers crossed, LadyPact.

LaTigresse -> RE: Thank you for bringing the meat back (2/21/2013 7:21:21 PM)
Blue rare is too cold for me, but rare is perfection. [image]local://upfiles/223909/E2742E40D7CF4D5B89847A6B83B15805.jpg[/image]

TheHeretic -> RE: Thank you for bringing the meat back (2/21/2013 7:27:16 PM)
quote: ORIGINAL: LaTigresse Cook two steaks. Well yeah, but then you don't get the cool heart-shaped one on St. Valentine's Day. And you'd have liked what was hiding a little, at the top of the platter.

LookieNoNookie -> RE: Thank you for bringing the meat back (2/21/2013 7:43:31 PM)
quote: ORIGINAL: Notsweet Lookie--who are you calling a pasty faced idjit, you fucking pervert? I sit corrected.

littlewonder -> RE: Thank you for bringing the meat back (2/21/2013 7:51:56 PM)
Like I've always said, it just go through cycles here. Slows down, seems dead, idiotic posts, then back to regulars and more posting and back around again. It's always gone that way and most likely always will until something major happens such as it becomes a paid site or the owners make drastic changes.

Notsweet -> RE: Thank you for bringing the meat back (2/21/2013 7:56:59 PM)
quote: ORIGINAL: LookieNoNookie quote: ORIGINAL: Notsweet Lookie--who are you calling a pasty faced idjit, you fucking pervert? I sit corrected. Then I guess the correction wasn't hard enough.

SWDesertDom -> RE: Thank you for bringing the meat back (2/21/2013 9:23:21 PM)
Prometheus stole fire from the gods so man could eat his steak cooked properly - Medium. Honor his eternal sacrifice by not eating your meat bloody raw like the vultures that devour his liver daily...

absolutchocolat -> RE: Thank you for bringing the meat back (2/21/2013 9:31:27 PM)
quote: ORIGINAL: mnottertail I've always brought the big meat to the table. is this lean meat we're talking about? And ditto to what LP said. I always enjoy your responses.

LadyPact -> RE: Thank you for bringing the meat back (2/22/2013 1:42:32 AM)
Rich, in My house, we call it "flip/flip". That means putting the steak on the grill, giving it a kiss of the flame on both sides, and then putting it on My plate with the blood still running. (And when is My invitation to BBQ?)

freedomdwarf1 -> RE: Thank you for bringing the meat back (2/22/2013 2:26:00 AM)
quote: ORIGINAL: LaTigresse Blue rare is too cold for me, but rare is perfection. [image]local://upfiles/223909/E2742E40D7CF4D5B89847A6B83B15805.jpg[/image] I can't stand blood in my meat. And I don't agree it's a waste of good meat either. The "well done" on that chart is only just about cooked for me. There's no way I want my meat threatening to walk off my plate!! Anything less than that and all I can taste is the blood. [:'(] Apart from which, uncooked blood from any meat is considered dangerous to human health because all manner of nasties haven't been killed in the cooking process and I value my health more than the taste of blood. Any good chef will tell you most of the taste comes from the fat marbled in the meat. To get the fat cooking and melting to produce all that magical flavour (and moisture) within the meat, it has to cook for longer and thus the meat is cooked more than dictated as "medium" in that chart. I've had all sorts of steaks from tartare to cremated and the best ones have been "Well done".

myotherself -> RE: Thank you for bringing the meat back (2/22/2013 2:49:26 AM)
~FR~ I would also like to thank a couple of the regulars (you know who you are!) who spotted me getting very disillusioned over some threads that seemed doomed to wankery and making me rethink my approach. What I'm trying to say, I guess, is that sometimes we (or I!) assume the worst and good threads die because of the ennui of the more long-term participants. I'm starting to approach threads in a more positive way now, and I'm seeing many others do the same. That, I think, goes a long way towards improving the place. Keep up the good work! And thanks again to those who gave me the boot up the butt I needed [:D]

mnottertail -> RE: Thank you for bringing the meat back (2/22/2013 6:50:26 AM)
Freedomwharf1: You and I are in complete agreement, no blood. Fuckin heathens can say thats a waste of good steak, but they wouldnt know good steak if it slapped them in the face. I know people who marinate ribeye for fucks sake, or salt it while cooking. Unclean!!!! Garlic!!!!! Night of the Living Dead!!!

theshytype -> RE: Thank you for bringing the meat back (2/22/2013 6:59:37 AM)
Marinate steak? I hope no one does that. But coarse sea salt on both sides while the pan or grill heats up, then rinse off before cooking, is the best.

mnottertail -> RE: Thank you for bringing the meat back (2/22/2013 7:02:04 AM)
it leaches the juice from it to salt it before it is fully seared, and well done it is like shoe leather instead of juicy, raw it may not be an issue. So, it just may be bad cooks that 'chef does not do well done'.

Hillwilliam -> RE: Thank you for bringing the meat back (2/22/2013 8:11:10 AM)
A bit of coarsly cracked pepper, super hot grill, knock its horns off, wipe its ass and put it on the plate.

Notsweet -> RE: Thank you for bringing the meat back (2/22/2013 8:40:53 AM)
I wonder if it's a function of getting older, but I used to order steak rare--couldn't stand it any other way. Now I order it medium rare and it seems to have more flavor for me. Wonder if my tastebuds are dying, LOL...

luckistud -> RE: Thank you for bringing the meat back (2/22/2013 8:54:54 AM)
I love steak. I think medium rare definitely tastes better.

needlesandpins -> RE: Thank you for bringing the meat back (2/22/2013 11:44:46 AM)
may i just point out that anything draining from your steak is NOT BLOOD. it's myoglobin which is an iron and oxygen binding protein. salting meat only draws out the juices if you do it too long before cooking, or cook it on too low a heat for too long. not if it is salted on one side, seared, and then salted before flipping. any tender light load working muscle will be ruined by over cooking. fillet should never be grey all the way through, and it is a real waste to do that. if you think it tastes better to grey out meat all the way through then you should be using other cuts of meat. steak should be cooked on as high a heat as possible for enough time for it to be hot all the way through after resting and no more. there is nothing so tasteless as a piece of grey meat. kill its moo, threaten with a flame and get it on the plate. i do agree with LP that the forums have been better recently. needles

LafayetteLady -> RE: Thank you for bringing the meat back (2/22/2013 11:45:52 AM)
Actually, good chefs will tell you that steak should be served mid rare. That gets the best flavor in the meat. However, for those that like well done, if it is a good quality steak and cooked correctly, it will still be juicy and not feel like shoe leather in your mouth. The cut of the steak makes a big difference. Of course, you also aren't supposed to take the steak off the grill, put it on your plate and dig in. You must give it time to rest.

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