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(NW Florida Daily News)   I PITY THE FOOL who orders their steak well done   (nwfdailynews.com) divider line 155
    More: Florida, Mr. T, Black Angus, Okaloosa County  
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20277 clicks; posted to Main » on 08 Apr 2012 at 3:01 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-04-08 07:01:20 PM  

angrymacface: Everyone knows that the best steak is boiled.


Pfft. Throwing it in the microwave is the real way to go.
 
2012-04-08 07:14:46 PM  

you are a puppet: I always get medium well
I've never tried rare. Am I missing out on flavorville


Do you slather it in sauce? Seriously, I couldn't imagine eating anything more than "medium" without coating it in HFCS.
 
2012-04-08 07:19:31 PM  

libranoelrose:


What does the Cherry Coke Zero do to the flavor? I imagine everything burns away except some of the cherry flavoring... Might have to try that sometime. Do you recommend marinade or brush-on?
 
2012-04-08 07:19:38 PM  

mexican bathtub cheese: AgentKGB:

Seriously, where did you find that?


I grew up in the 80s... those pictures made it to our newspaper and our teacher, knowing we liked Mr T, showed them to us for a laugh.

You never really forget seeing an elderly first lady sitting on your childhood idol's lap...

/why couldn't it be Tricia Nixon?
 
2012-04-08 07:22:31 PM  
The bogan community frowns upon your shenanigans.
 
2012-04-08 07:26:17 PM  
I've had steak a Med Rare, Med, Med Well, and Well Done.

I prefer well done every time. I will tell you that if you get a leathery piece of meat or char, then you don't know how to cook a steak. You shouldn't ever have a result like that unless you're rushing the steak, in which case, you're not cooking it correctly. A well done steak being delicious is dependent upon the same 3 factors ALL steaks are:

1) Quality of cut - Unfortunately, if you order well done out, you often get the crappy cut because the folks in the kitchen are the food snobs who believe a steak can't be good at well done, so might as well use the piss poor cut. Interestingly enough, the nicer the steak house, the less likely this is to happen, which also means better steaks...at all levels of doneness.

2) Temperature - Too hot or too cold will kill the flavor in a steak something fierce. If you're going for a more rare type steak, really hot is good because you're only cooking small portions of the steak and want to do so in a fairly rapid manner. If you're cooking to the Med Well or Well Done spectrum, a bit lower is important because...

3) Time - ...if you cook a steak for very long at high temperatures, you cook all the juices right out of it. That's why when you make a roast you cook it nice and low for a real long time. Same thing applies to a well done steak, but just on a smaller scale.

As for using steak sauce...it's a personal opinion, but a properly cooked steak generally shouldn't need any additional flavors beyond the seasoning/marinade used for cooking.

My personal recipe for home is to cook stove top, using a mixture of water and worcestershire sauce to cook the steak in, flipping once after the initial liquid is cooked into the meat, then applying just a bit more mixture and when it cooks away, you're left with a well done steak full of a nice flavor and immensely tender. Note, this will not get you a steak in 5 minutes.

Alternatively, I also will just do a dry seasoning (varies depending on what's in my cabinet) and grill it up.
 
2012-04-08 07:30:02 PM  

MuonNeutrino: And the snobs are out in full force, I see. I love how they're only willing to acknowledge that taste is a subjective sensation when the other party agrees with them.

/no, I don't eat my steak well done, I just think food snobs are a bunch of assholes
//mind your own damn business


This is a part of the reason why I pretty much can't stand Your Average Witty Fark User. It's real simple- in the case, you like steak, yeah? I like steak. Most of the people in here like it. Who gives a shiat how we like it done? We all like the same damn thing!

/Mr. T. should kick his ass
//Black Angus should sue
///That Black Anus pic is 'shopped, a burned out G isn't even visible
 
2012-04-08 07:33:30 PM  

Your Average Witty Fark User: MuonNeutrino: And the snobs are out in full force, I see. I love how they're only willing to acknowledge that taste is a subjective sensation when the other party agrees with them.

/no, I don't eat my steak well done, I just think food snobs are a bunch of assholes
//mind your own damn business

This is a part of the reason why I pretty much can't stand Your Average Witty Fark User. It's real simple- in the case, you like steak, yeah? I like steak. Most of the people in here like it. Who gives a shiat how we like it done? We all like the same damn thing!

/Mr. T. should kick his ass
//Black Angus should sue
///That Black Anus pic is 'shopped, a burned out G isn't even visible


I don't give a shiat how you like your steak prepared, so long as you got it from an organic grass-fed steer that was butchered at your local co-op.
 
2012-04-08 07:34:41 PM  
Rare to somewhat medium-rare, please. I like my beef still pink-red in the middle and flowing with juice.
 
2012-04-08 07:44:20 PM  

Dow Jones and the Temple of Doom: I don't give a shiat how you like your steak prepared, so long as you got it from an organic grass-fed steer that was butchered at your local co-op.

yup. pretty much anyone who didn't start with this doesn't know wtf they're doing.
 
2012-04-08 08:05:20 PM  

MuonNeutrino: jackandwater: MuonNeutrino: And the snobs are out in full force, I see. I love how they're only willing to acknowledge that taste is a subjective sensation when the other party agrees with them.

/no, I don't eat my steak well done, I just think food snobs are a bunch of assholes
//mind your own damn business

Meh. I used to eat my steaks well done. A friend's mom talked me into trying a medium steak one day. What a difference in flavor and texture! Then I grew up and order/cook my steaks medium rare. Sometimes it is ok to take other people's suggestions. And you don't have to be a food snob to like well prepared tasty food.

I agree, actually. Medium or medium-rare steak *is* much better than well done. It *is* sometimes ok to take suggestions. It's possible to be a normal person and still like tasty food.

If all the snobs were doing was saying how much they liked rare steak and suggesting that people who hadn't tried it didn't know what they were missing, I would actually agree with them. Someone who has only ever eaten well done steak *by definition* doesn't know what they're missing, and it *would* be worth trying at some point. Someone who says something like this is simply someone who likes food and would like to enable other people to experience the same enjoyment.

Thing is, that's not what the food snobs seem to be interested in. Where they fall down is that they're not willing to accept that someone is legitimately allowed to try something that they may have been missing and decide that they prefer it some other way. They have the attitude that rare is the "one true way to cook steak(tm)" and that only a heathen could possibly try it and not like it, which ignores the fact that taste is an inherently subjective thing that actually can vary from person to person.

Take a look at a couple of quotes from that idiotic article linked above:

Show me someone who likes their meat overcooked and I will show you a picky eater, someone who regards meal times as a s ...


No prob. Glad I could help. And yes, enjoy your steak however you like it. Bon appetite.

technoklutz, don't know how to put an accent over a letter.
 
2012-04-08 08:11:39 PM  
www.genaw.com

I like my steak cooked in a dirty skillet and served with TGIFriday's microwavable cheezefries and a nice, chilled Icehouse or Natural Light. It's the ONLY way to properly prepare a steak.

Anyone else tells you differently is an uneducated, impotent, imbred asshole who molests gerbils.

My opinion on everything is always right, no matter what.
 
2012-04-08 08:36:49 PM  

Ozarkhawk: Ok, here is how it goes at my house.

Needed : New York Strip Steak, 2 huge baked potatoes, 3 Boulevard Wheat beers.

step one: Pour natural lump charcoal into the charcoal starter, newspaper in the bottom. Light the paper, and wait until the flames are licking through the top. Drink one beer.

Step two: Put on the leather elbow gloves, and pour the coals into one side of the grill, leaving the other side empty. shut the lid. Wait for the grill to get to about 500 degrees. Drink a beer.

Step 3: Rub the potatos down with olive oil, and roll them in salt. When the grill is ready, put the potatoes on the grill, on the side WITHOUT the coals. Stick a meat thermometer ( the kind with the cable going out to the readout device) into the biggest potato. Close the lid. Sit and Wait for the potato to get to 200 degrees. Finish the 2nd beer.

Step 4: When the potato is at 200 degrees, Salt and pepper the steak. Open the grill, spray the hot side of the grill with PAM, and put on the meat. Close the lid and wait one minute.

Step 5: Open the lid, turn the steak 90 degrees to create crosshatch marks. close the lid.

Step 6: One minute later, turn the steak over and move it to the cold side of the grill. Take the meat thermometer out of the potato, put it in the steak. Ckose the lid. We are looking for 135 degrees. Drink third beer quickly. When the steak gets to 135, the potatoes should be at 220 degrees. Pull everything off, take it inside, and serve after the steak rests for 10 minutes.

Heaven.


I see nothing here to criticize, though I choose to replace the bakers with hashed browns, loaded with green onions from my garden.

And my personal homebrew.

Having deja vu from last night....
 
2012-04-08 08:50:49 PM  

Bungles: Try a steak sous vide, if you find yourself in one of the rare places with equipment.. Technically well done, tastes rare but with the texture of medium well, the colour of rare with the grain of well done.

Tastiest steak on Earth.

[communities.bmc.com image 640x640]


I'd never heard of it so I did some reading on sous vide. Something worth trying, sounds tasty.
 
2012-04-08 08:55:04 PM  
Link

Izzy's House of Steak and Chops.
Best steak I've ever had (IMHO).

San Francisco FTW!
 
2012-04-08 09:24:12 PM  
Temperature control is important. I can't grill outside (I'm five floors up), so I use my ancient-ass cast iron skillet. Let your beast come to ROOM temperature! Get your skillet sear-hot; it's usually enough to smoke out my apartment. Massage a LITTLE bit of olive oil (yeah, yeah, I know) into your steaks. I use a little bit of salt and a lot of pepper. Leaner cuts (looking at you, filet mignon) need a bit of flavor boost. I sear the hell out of them, then put them in a 300 degree oven to finish, usually about ten minutes for medium rare. Then I let my steak rest while I burn the hell out of my wife's steak and cover it in A1, 'cuz that's what she likes.
 
2012-04-08 09:29:02 PM  

goliath_cobalt: ...

1) Quality of cut - Unfortunately, if you order well done out, you often get the crappy cut because the folks in the kitchen are the food snobs who believe a steak can't be good at well done, so might as well use the piss poor cut. Interestingly enough, the nicer the steak house, the less likely this is to happen, which also means better steaks...at all levels of doneness.

...


This is precisely the reason why I now get medium steaks; I love me a good, very lean filet mignon and I am afraid that the chef will find the marbliest, peritoneum-covered piece of flesh to fire up for me. I actually prefer about a medium to medium-well steak but I don't DARE order it medium well.

libranoelrose: [i.imgur.com image 640x480]

[i.imgur.com image 640x480]

[i.imgur.com image 640x480]


Those are NOT pictures of a steak. That chunk of cattle is about half fat and half gross meat.
 
2012-04-08 09:34:12 PM  

shooosh: Bungles: Try a steak sous vide, if you find yourself in one of the rare places with equipment.. Technically well done, tastes rare but with the texture of medium well, the colour of rare with the grain of well done.

Tastiest steak on Earth.

[communities.bmc.com image 640x640]

I'd never heard of it so I did some reading on sous vide. Something worth trying, sounds tasty.


If you want to try it on the cheap, check this technique (new window)

I find it works best on beef tenderloin, but it works for other cuts too
 
2012-04-08 09:48:52 PM  

hoyt clagwell: This is precisely the reason why I now get medium steaks; I love me a good, very lean filet mignon and I am afraid that the chef will find the marbliest, peritoneum-covered piece of flesh to fire up for me. I actually prefer about a medium to medium-well steak but I don't DARE order it medium well.

libranoelrose: [i.imgur.com image 640x480]

[i.imgur.com image 640x480]

[i.imgur.com image 640x480]

Those are NOT pictures of a steak. That chunk of cattle is about half fat and half gross meat.


Methinks someone drank a bit too much of the "fat = bad" koolaid. Fat = flavor, intramuscular fat, or marbling, is a VERY good thing in a steak and is the chief indicator of the quality of the beef. Filet is very lean but, despite its tenderness, doesnt really taste like much; which is why its frequently wrapped in bacon or crusted in peppercorns or something... Sure most folks nowadays dont eat the strip of fat along the edge of many cuts, but you want it there when you cook the steak for flavor and moisture. If anyone is grossed out by libranoelroses pics at all, they really dont like steak as much as they think.
 
2012-04-08 09:52:40 PM  
i love it when farkers try to one-up each other about their food preferences. it's so cute
 
2012-04-08 10:42:35 PM  
Unless they're talking about a different Mr. T, the real Mr. T's name is Laurence Tureaud.

I know, I know, THAT'S THE JOKE (TM)
 
2012-04-08 11:22:25 PM  

stiletto_the_wise: MuonNeutrino: Telling someone that the food that tastes good to them is bad and wrong doesn't do anything other than classify you as an asshole.

Pretty much this. Why can't people just live and let live? Why does my preference in steak make steak snobs so butt-hurt?

Saying, "I like my stake rare" doesn't make one an asshole. Saying, "I like my stake rare, AND YOU SHOULD TOO OR YOU'RE AN IDIOT" makes one an asshole. Saying, "Stakes should be rare, and my restaurant's chefs won't cook it the way you'd prefer!" makes one a douchestastic butt-nozzle.

steamingpile: I find it amazing anyone would ever order a steak well done, I feel like asking "are you just an idiot or ignorant?"
I want to start a restaurant and put in the menu "you will get the steak according to what the chef feels is tastiest" no requests.
I hate people that basically ask places to cook the flavor out of food.

Basically, like this guy.


Because if you get a well done steak then it has zero flavor, why would I open a restaurant and pay a shiat ton of money for a chef that didnt know how to cook?

Face it, well done steaks and people who order them are just a waste of space, I could take the shiattiest piece of meat, then the best cut of meat, cook them well done and you could not tell the difference. I would tell the chef that to make special shiat cuts of beef and if anyone ordered a well done steak just throw that on the grill since they couldnt tell which part of the cow it came from anyway, that way you get your shiat burnt and I charge more for your stupidity.

Cyno01: Methinks someone drank a bit too much of the "fat = bad" koolaid. Fat = flavor, intramuscular fat, or marbling, is a VERY good thing in a steak and is the chief indicator of the quality of the beef.


THIS!!!

I had to finally get a butcher to explain to my GF why a steak with fat on it does not mean its a shiatty cut of meat, you want just the right amount of marbling to add flavor during the cooking process, otherwise you will ruin a piece of meat in a really short time over the flame.
 
2012-04-08 11:52:46 PM  

Tentacle: shooosh: Bungles: Try a steak sous vide, if you find yourself in one of the rare places with equipment.. Technically well done, tastes rare but with the texture of medium well, the colour of rare with the grain of well done.

Tastiest steak on Earth.

[communities.bmc.com image 640x640]

I'd never heard of it so I did some reading on sous vide. Something worth trying, sounds tasty.

If you want to try it on the cheap, check this technique (new window)

I find it works best on beef tenderloin, but it works for other cuts too


That sounds *really* interesting, as that's always been the most annoying part about cooking steak - trying to get even temperatures all the way through so that the middle gets to the proper temperature without overcooking the edges. I think I'll have to get a small cooler of some kind and give that a try, thanks!
 
2012-04-09 12:03:39 AM  

Pants full of macaroni!!: FishyFred: If you order any meat well done, you had better have a medical reason for doing so.

Pork tartare it is, then!

/having my steaks medium these days


On a recent trip to Italy, I got used to eating steaks Very Rare (crudo, which translates as raw). At the central market in Florence, the counterman offered me a sample of the raw pork sausage...I had to draw the line there, although he seemed perfectly comfortable sampling it himself.
 
2012-04-09 12:49:54 AM  

Gough: Pants full of macaroni!!: FishyFred: If you order any meat well done, you had better have a medical reason for doing so.

Pork tartare it is, then!

/having my steaks medium these days

On a recent trip to Italy, I got used to eating steaks Very Rare (crudo, which translates as raw). At the central market in Florence, the counterman offered me a sample of the raw pork sausage...I had to draw the line there, although he seemed perfectly comfortable sampling it himself.


I cant speak for Europe, but trichinosis has all but been eliminated from American commercial pigs. Not sure what you mean by raw pork sausage though, that does sound unpleasant, but theres all manner of cured pork products that are never actually cooked.
 
2012-04-09 01:01:04 AM  
Medium or medium rare depending on what cut of meat, where I am eating, and my mood on the given day. Rare is undercooked for my tastes, give it just a little more time and yum. Anything above Medium is overcooked unless the chef is extremely skilled.
 
2012-04-09 01:13:31 AM  
steamingpile:

So, your argument boils down to "What I like is right, and what you like is wrong!"
 
2012-04-09 01:29:22 AM  

Mock26: I think that customers should go ahead and order their steak any way that they want it, be it rare, medium-rare, well done, charcoal briquet, or even deep-fried. But, I also think that a restaurant and a chef should go ahead and refuse to cook it certain ways, but this needs to be made clear up front before anything is ordered by the people. Ideally this information should be present as the patrons are being seated. Sometimes the customer is not always right.

Somewhat related funny story. The waitress at a local steak house told me a story about how some guy came in and was trying to impress his date so he ordered a cognac and diet coke, but not just any cognac. He ordered Louis XIII Louis XIII de Rémy Martin, which retails for about $2,000 a bottle! In restaurants it regularly costs over $150 for a single pour! The bartender flat out refused. So did the manager when the guy complained. They sold him the brandy and the diet coke separately and let him mix his own if he wanted, but they would not mix it for him.


This is the dumbest bullshiat. A restaurant is in business to do one thing, make money.
 
2012-04-09 01:34:16 AM  

Cyno01: Gough: Pants full of macaroni!!: FishyFred: If you order any meat well done, you had better have a medical reason for doing so.

Pork tartare it is, then!

/having my steaks medium these days

On a recent trip to Italy, I got used to eating steaks Very Rare (crudo, which translates as raw). At the central market in Florence, the counterman offered me a sample of the raw pork sausage...I had to draw the line there, although he seemed perfectly comfortable sampling it himself.

I cant speak for Europe, but trichinosis has all but been eliminated from American commercial pigs. Not sure what you mean by raw pork sausage though, that does sound unpleasant, but theres all manner of cured pork products that are never actually cooked.


My assumption was that the counterman knew that there was no threat of trichinosis, but I couldn't shake 60+ years of conditioning. By raw pork, I mean ground fresh pork with seasonings. No curing at all.
 
2012-04-09 02:01:15 AM  

stiletto_the_wise: steamingpile:

So, your argument boils down to "What I like is right, and what you like is wrong!"


No, its that you wont admit you have been cooking/ordering your steak wrong all these years and getting next to zero flavor of the beef, why dont you just scrape up some road kill, burn the shiat out of that since you couldnt tell if it was possum meat or kobe beef.
 
2012-04-09 02:30:49 AM  
I usually order my steak "medium". I prefer "medium rare", but it wreaks so much havoc on my digestive tract that it's just not worth it.
 
2012-04-09 04:19:00 AM  
Snobbery happens.. Charcoal vs propane snobs, rare vs well done. But, not everything is fair in the world. Order a well done steak at any steak house, and odds are you get an inferior cut of meat in comparison to the ones being chosen for medium, rare, etc, and the odds are decreased that steak will be juicy, and flavorfull. Sure, I know there are experts out there who will say "but when I do it"...well, hooray for you. Just in general, if you go out to any steakhouse, including the good ones, the odds of getting a bad cut of meat that isn't given the same amount of care in cooking increase if you order any shade of well done. maybe you'll get lucky. Call it unfair, unjust, or whatever, but that is the reality. Order as you wish, you have been warned.

Btw, propane cooks just as well. toss in some wood chips, and you get all of the benefits of charcoal, abetter cooking control, quicker cook time, and far less clean up. Suck it, charcoal snobs.
 
2012-04-09 04:20:11 AM  

bel4sucks: Mock26: I think that customers should go ahead and order their steak any way that they want it, be it rare, medium-rare, well done, charcoal briquet, or even deep-fried. But, I also think that a restaurant and a chef should go ahead and refuse to cook it certain ways, but this needs to be made clear up front before anything is ordered by the people. Ideally this information should be present as the patrons are being seated. Sometimes the customer is not always right.

Somewhat related funny story. The waitress at a local steak house told me a story about how some guy came in and was trying to impress his date so he ordered a cognac and diet coke, but not just any cognac. He ordered Louis XIII Louis XIII de Rémy Martin, which retails for about $2,000 a bottle! In restaurants it regularly costs over $150 for a single pour! The bartender flat out refused. So did the manager when the guy complained. They sold him the brandy and the diet coke separately and let him mix his own if he wanted, but they would not mix it for him.

This is the dumbest bullshiat. A restaurant is in business to do one thing, make money.


One thing? Make money? Sure, if you are talking about some greasy diner or fast food joint then yeah, you have a valid point. But chefs and fine dining restaurants do more than make money. Sorry, but contrary to what you may have been brainwashed into believing, but the customer is not always right.
 
2012-04-09 06:03:51 AM  
I always order my steak well-done. It's great.

First - that's how I like it. You know, taste being a largely subjective thing....I've had medium steak too, I know it exists, it's not some advanced concept that is beyond me....I just prefer the well done steak.

Second - I occasionally get a d-bag who will comment on it. It's great. It's like I've personally wronged them.
 
2012-04-09 06:05:27 AM  

steamingpile: stiletto_the_wise: steamingpile:

So, your argument boils down to "What I like is right, and what you like is wrong!"

No, its that you wont admit you have been cooking/ordering your steak wrong all these years and getting next to zero flavor of the beef, why dont you just scrape up some road kill, burn the shiat out of that since you couldnt tell if it was possum meat or kobe beef.


I've never been in a restaurant that served any of those things.
 
2012-04-09 06:07:50 AM  
REAL STEAK EATERS EAT THEIR STEAK RAW

Anything more and you might as well chew on an ashtray. If you want the FLAVOUR of beef - raw is the way. If you are going to waste your time cooking your food - you might as well eat road kill; you won't be able to tell a difference.

// Am I doing it right?
 
2012-04-09 06:11:41 AM  

FishyFred: If you order any meat well done, you had better have a medical reason for doing so.


"I am on a strict cholesterol and carcinogen diet. Nothing but burnt meat and cigarettes." -can't remember his name but he was cool as fark
 
2012-04-09 09:31:36 AM  

brantgoose: I did some research into the Taveprungsenukul family name.

They are very, very, very rare. There were under 3,000 hits. I use the number of hits as a rough estimate of people with a given family name and according to one of the telephone number websites, there are only two people of that name with hard lines, so the few people with the Taveprungsenukul name in the US are accounting for almost all of the hits.

In addition to telephone databases, the family genealogy and surname databases are pretty much stumped.

I don't even know what ethnicity it is, although it sounds potentially Icelandic or Finnish to me and could be from some small linguistic group in Papua New Guinea or possibly Eastern Europe. Some of the first names suggest Indonesia as does the photo of "Sarah". I'll go with Indonesian.

Indonesia is a very populous poor country, roughly the size of the US, and my money is on it to become the next India or China when labor gets too expensive in the inland empire of China. Which means that you should get used to your Chinese and Italian restaurants being owned and operated by Indonesians instead of Pakistanis and Vietnamese. Or as in this case, steak house.

No wonder he calls himself Mr. T. The chance of an American (or any English-speaking person outside of the diplomatic corps) pronouncing his name correctly are virtually nil unless it's phonetic spelling.


Mr. T is Thai. He's my client. I'm producing a TV commercial for this restaurant.
 
2012-04-09 10:48:42 AM  
My ancestors spent thousands of years perfecting the control of fire. I will not spit in their faces! Cook me a steak. And none of that raw fish on rice either.
 
2012-04-09 11:20:25 AM  
Does anyone know if the "real" Mr. T. copyrighted his name?
 
2012-04-09 11:42:15 AM  
WILDCARD!!

i1159.photobucket.com
 
2012-04-09 11:44:25 AM  

MuonNeutrino: just because they're not being open-minded about the process doesn't give you any excuse to be an asshole to them.


No: I was raised better than that, certainly. I do, however, reserve the right to despise their willful ignorance, even as I may be polite toward them. I'm sure you're not implying that I must have sweet, unblemished thoughts about such people or be deemed an asshole, right?

/ peacekeeper at Thanksgiving and family gatherings
// "willful ignorance" may include points of religion and politics
 
2012-04-09 12:09:17 PM  
Of all the worthless, insufferable assholes in the world, foodies are the most hilarious. Your lives are so empty, boring and devoid of meaning that you actually define yourself solely by the food you eat, and you get offended that someone else doesn't like their food prepared the way you do? Seriously?? I can't imagine my life sucking so much that I actually gave a shiat how other people like their steak.
 
2012-04-09 12:27:18 PM  

El Freak: Of all the worthless, insufferable assholes in the world, foodies are the most hilarious. Your lives are so empty, boring and devoid of meaning that you actually define yourself solely by the food you eat, and you get offended that someone else doesn't like their food prepared the way you do? Seriously?? I can't imagine my life sucking so much that I actually gave a shiat how other people like their steak.


i1136.photobucket.com
 
2012-04-09 12:41:17 PM  
MR. T IS HELLUVA TOUGH

i131.photobucket.com
 
2012-04-09 01:37:01 PM  

El Freak: Of all the worthless, insufferable assholes in the world, foodies are the most hilarious. Your lives are so empty, boring and devoid of meaning that you actually define yourself solely by the food you eat, and you get offended that someone else doesn't like their food prepared the way you do? Seriously?? I can't imagine my life sucking so much that I actually gave a shiat how other people like their steak.


Foodies do not define themselves solely by the food they eat. They are no different than someone who labels themselves a fan of a sports team or loves science fiction or enjoys anything else. Sure, there are some foodies who solely define themselves by the food they eat, but they are the exception to the rule, not the norm. And real foodies are not snobs about it. They simply enjoy good food. That is it. That is the only criteria that they put on their love of food. It has to be good. And that means everything from a cheap 2-dollar burger all the way up to a $100 slab of kobe steak or anything else that can be eaten. Nor do foodies get offended if someone else does not like the same food that they do or food that is not prepared the exact same way. Foodies do not care. Now, that being said, most foodies will encourage someone to try food a certain way, but that is only because they want to share their enjoyment of food. It has nothing to do with trying to make someone eat food exactly the way that they do.

Food snobs, on the other hand, are guilty of what you are ranting about. Food snobs, however, do not represent the majority of foodies out there.
 
2012-04-09 01:43:43 PM  

Cyno01: hoyt clagwell: This is precisely the reason why I now get medium steaks; I love me a good, very lean filet mignon and I am afraid that the chef will find the marbliest, peritoneum-covered piece of flesh to fire up for me. I actually prefer about a medium to medium-well steak but I don't DARE order it medium well.

libranoelrose: [i.imgur.com image 640x480]

[i.imgur.com image 640x480]

[i.imgur.com image 640x480]

Those are NOT pictures of a steak. That chunk of cattle is about half fat and half gross meat.

Methinks someone drank a bit too much of the "fat = bad" koolaid. Fat = flavor, intramuscular fat, or marbling, is a VERY good thing in a steak and is the chief indicator of the quality of the beef. Filet is very lean but, despite its tenderness, doesnt really taste like much; which is why its frequently wrapped in bacon or crusted in peppercorns or something... Sure most folks nowadays dont eat the strip of fat along the edge of many cuts, but you want it there when you cook the steak for flavor and moisture. If anyone is grossed out by libranoelroses pics at all, they really dont like steak as much as they think.


Yeah, that is some awesome Angus Ribeye right there. Took me two meals to finish one steak.
 
2012-04-09 02:12:48 PM  
Cyno01:


Would you care to share some quick opinions of local groceries/butchers?? Now that I'm in my own place and I'm no longer forced to listen to all the angry shrieking from an unhinged woman who truly believes that Pick 'n Save is the only place you should consider buying meat from, I'm finally free to cook whatever I want, purchased wherever I want.

I'm in Bay View now, so I'm thinking Groppi's is going to be my best bet, both for special occasions and maybe to plan regular menus around their weekly specials. I haven't scouted them out yet, but it's owned by the same people who run the Nehring's Sendik's on Oakland where I've seen the impressive looking meat counter.

Outpost's very close. I'm not familiar with their meat counter.

The Chase Ave. Piggly Wiggly always has some paper thin steak in the butcher case which I expect I'll be raiding when I decide it's time to learn how to make Carne Asada, also the usual grocery store meat selections. Pick 'n Save's nearby, too.

I buy most of my groceries from Woodman's but I won't buy meat there. Well, except for prepackaged Nueske's Bacon. They usually have the best price.

The meat counter at Pacific Produce (S. 27th & Grange) is fascinating and horrifying -- Duck heads. "Beef pizzle". "Pig uteri". I love everything else in the store, it's full of mysteries and delights.

If I lived further West I'd be a Bunzel's regular.

Comments?

(Apologies for the Milwaukee-specific threadjacking...)
 
2012-04-09 02:59:02 PM  

Mock26: El Freak: Of all the worthless, insufferable assholes in the world, foodies are the most hilarious. Your lives are so empty, boring and devoid of meaning that you actually define yourself solely by the food you eat, and you get offended that someone else doesn't like their food prepared the way you do? Seriously?? I can't imagine my life sucking so much that I actually gave a shiat how other people like their steak.

Foodies do not define themselves solely by the food they eat. They are no different than someone who labels themselves a fan of a sports team or loves science fiction or enjoys anything else. Sure, there are some foodies who solely define themselves by the food they eat, but they are the exception to the rule, not the norm. And real foodies are not snobs about it. They simply enjoy good food. That is it. That is the only criteria that they put on their love of food. It has to be good. And that means everything from a cheap 2-dollar burger all the way up to a $100 slab of kobe steak or anything else that can be eaten. Nor do foodies get offended if someone else does not like the same food that they do or food that is not prepared the exact same way. Foodies do not care. Now, that being said, most foodies will encourage someone to try food a certain way, but that is only because they want to share their enjoyment of food. It has nothing to do with trying to make someone eat food exactly the way that they do.

Food snobs, on the other hand, are guilty of what you are ranting about. Food snobs, however, do not represent the majority of foodies out there.


So basically, by your definition everybody on the planet is a foodie? Sorry, but you're not special.
 
2012-04-09 04:28:15 PM  

El Freak: Mock26: El Freak: Of all the worthless, insufferable assholes in the world, foodies are the most hilarious. Your lives are so empty, boring and devoid of meaning that you actually define yourself solely by the food you eat, and you get offended that someone else doesn't like their food prepared the way you do? Seriously?? I can't imagine my life sucking so much that I actually gave a shiat how other people like their steak.

Foodies do not define themselves solely by the food they eat. They are no different than someone who labels themselves a fan of a sports team or loves science fiction or enjoys anything else. Sure, there are some foodies who solely define themselves by the food they eat, but they are the exception to the rule, not the norm. And real foodies are not snobs about it. They simply enjoy good food. That is it. That is the only criteria that they put on their love of food. It has to be good. And that means everything from a cheap 2-dollar burger all the way up to a $100 slab of kobe steak or anything else that can be eaten. Nor do foodies get offended if someone else does not like the same food that they do or food that is not prepared the exact same way. Foodies do not care. Now, that being said, most foodies will encourage someone to try food a certain way, but that is only because they want to share their enjoyment of food. It has nothing to do with trying to make someone eat food exactly the way that they do.

Food snobs, on the other hand, are guilty of what you are ranting about. Food snobs, however, do not represent the majority of foodies out there.

So basically, by your definition everybody on the planet is a foodie? Sorry, but you're not special.


Never said I was special, now did I?
 
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