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Everybody has their preference on steak
Comments
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Sounds like a great way to ruin a delicious cheesecake.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Confession, It's Emerille Lagasse's New Orleans Cheesecake. Look on food network.com. I do make a couple of modifications to the standard recipe but the goat cheese is in the original recipe.SonVolt said:Sounds like a great way to ruin a delicious cheesecake. -
Regardless of the topic, it’s never great to run off new forum members. Fear of posting due to bashing was brought up as a reason that people don’t participate more on this forum.TEXASBGE2018 said:
Still one of the greatest threads I've been a part of to date. -
Sushi is amazing. If I could have dinner anywhere in the world tomorrow it would be at Sukiyabashi Jiro, no questions asked. Anything else would be a very distant second.SonVolt said:Sushi is delicious. There's no texture issue there as far as I'm concerned. Not like you'd think with raw chicken or pork (yuck).LBGE
Pikesville, MD
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Oh I agree. But man there were some funny posts in there.DoubleEgger said:Regardless of the topic, it’s never great to run off new forum members. Fear of posting due to bashing was brought up as a reason that people don’t participate more on this forum.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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FWIW , I get people being squeamish about eating uncooked Protien ( especially ground) and would never try to convince someone to try... but realize it's not something from the grocery store and is prepared by an " Artisan " ( for a lack of better words AKA my grandpa) and without a doubt some of the best food I have ever eaten even with all the great protien we see here everydayVisalia, Ca @lkapigian
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You mean THE Peter Luger, in NYC?TEXASBGE2018 said:Nothing like going to Peter Luger in NY for the 1st time with my 6 month pregnant wife, ordering a medium porterhouse, it arriving on the table and then that same pregnant wife telling me that she cant eat it, they need to take half of it back and cook it well done. From that day forward SWMBO listens to HWMBO when it comes to steaks. I refuse to cook her anything well done. Its medium well at most.
...where they cut your steak up before they serve it? -
Aside from the Obama pics, that was a great post.I nolaegghead said:I love the Vietnamese version:=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Yup and it drove me crazy there too.Legume said:You mean THE Peter Luger, in NYC?
...where they cut your steak up before they serve it?Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I’ll take overrated restaurants for $800 Alex.Legume said:You mean THE Peter Luger, in NYCLBGE
Pikesville, MD
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1/2 ribeye well done is where it’s at!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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I bet a 1/2” ribeye on a sourdough bun with some carmelized onions would make a killer sandwich.thetrim said:1/2 ribeye well done is where it’s at!Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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How about wet and dry aged?
Joliet, IL
Large, Mini, Stoker, Smobot -
Cutting up your steak is for crowds and 3-year-olds.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I’ve never purchased any “aged” beef. Is it worth it?Grillinois said:How about wet and dry aged? -
PoppasGrill said:I’ve never purchased any “aged” beef. Is it worth it?
Depends if you like a slightly gamey flavor to your beef. It's not "better", just different. My wife thinks it tastes kinda funky, like it's a going off. I enjoy it, but not enough to pay the premium.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Yes, a good butcher will always hang beef before selling it anyway, it's the supermarkets that want it killed and wrapped in plastic as soon as possible.PoppasGrill said:I’ve never purchased any “aged” beef. Is it worth it? -
Anne gets her steak cooked how she wants it, which is well done. Your education mission will likely fail.TEXASBGE2018 said:Nothing like going to Peter Luger in NY for the 1st time with my 6 month pregnant wife, ordering a medium porterhouse, it arriving on the table and then that same pregnant wife telling me that she cant eat it, they need to take half of it back and cook it well done. From that day forward SWMBO listens to HWMBO when it comes to steaks. I refuse to cook her anything well done. Its medium well at most. -
Given the 17years I've been with my wife I know by now with what issues and when to push back. This is one of them. She used to eat it that way before kiddos so I'm just hoping slowly making the steaks a little less well done over time will bring her back into the light.Eoin said:Anne gets her steak cooked how she wants it, which is well done. Your education mission will likely fail.
So far I've brought her back from Jerky land.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I tried a Filet Mignon cooked "Philadelphia rare" last night. I'm going to be sticking to rare to medium rare. The PR was too chewy and I like the insides at least warm.
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Traveled the West coast of Costa Rica last December and frequently saw ceviche along fairly rural roads. While I am a seafood fan, some of the setups seemed sketchy at best. Made a habit of joking about “trunk ceviche” (as in seafood being sold out of a guy’s trunk). Bet it was both safe and delicious, but we didn’t want to chance it.fishlessman said:how about ceviche, cooked in lemon juice i draw the line with german mett, raw pork just does not sound good but maybe... -
If it is warm in the middle I will eat it.I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
As my dad would say(to my embarrassment). “Knock of the horns, wipe its butt and bring it on in”
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That explains a lot.theyolksonyou said:As my dad would say(to my embarrassment). “Knock of the horns, wipe its butt and bring it on in”
Sandy Springs & Dawsonville Ga -
If you only knew...bgebrent said:That explains a lot. -
Sandy Springs & Dawsonville Ga
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