2025-2026 Off Season Thread - The Rehappening

[zeke]

This pic shows the important rules of stew that most real life stews fail:

1. Very high meat ratio. Mostly meat.
2. Actual meat too, not just bones and fat (though those should be in there too for flavor.)
3. Clear delineation between nice well cooked chunks of meat/veg and nice smooth clean "sauce". Not a big pile of mush.

9/10 would eat. But would leave the potatoes.

 

[MindzEye]

"Most real life stews"

Just admit that you can't cook bro.

 

[zeke]

I repeat, most real life stews.

 

[LeafOfFaith]

I don't know how anyone can eat the fatty parts of the beef. When I get a bite, it actually makes me gag.

 

[MindzEye]

I don't know how anyone can eat the fatty parts of the beef.

Because that's where the flavour lives

 

[MindzEye]

I repeat, most real life stews.

Learn to cook. Stews aren't supposed to look mushy and grey.

 

[zeke]

As long as the hardest bits of fat are removed thr soft stuff should render off mostly and you end up with buttery good fat and/or some tasty crispy bits depending on what your cooking.

A well butchered steak you should be able to eat the whole thing without leaving anything.

 

[WeHaveMoreCupsThanYou]

Because that's where the flavour lives

Isn't LOF the champion of the plain grilled tasteless chicken sandwich?

 

[Cal Gal]

I don't know how anyone can eat the fatty parts of the beef. When I get a bite, it actually makes me gag.

I don't know how anyone can eat (today's) beef.

 

[zeke]

Learn to cook. Stews aren't supposed to look mushy and grey.

I agree stew is best when it's the least stewy it can be.

 

[WeHaveMoreCupsThanYou]

I don't know how anyone can eat (today's) beef.

Today's beef tastes much better than yesterday's that's been sitting in the fridge.

 

[LeafOfFaith]

As long as the hardest bits of fat are removed thr soft stuff should render off mostly and you end up with buttery good fat and/or some tasty crispy bits depending on what your cooking.

A well butchered steak you should be able to eat the whole thing without leaving anything.

Some parts of it can be like this, but I've never seen a fatty steak that didn't have parts of it that would feel like hard gummy bear-type globs of fat that can't really be chewed (without vomiting).

 

[zeke]

Some parts of it can be like this, but I've never seen a fatty steak that didn't have parts of it that would feel like hard gummy bear-type globs of fat that can't really be chewed (without vomiting).

Well i usually leave my steak plate clean tbh.

 

[MindzEye]

I agree stew is best when it's the least stewy it can be.

Everything is best when you don't fuck it up, I agree.

 

[LeafOfFaith]

Well i usually leave my steak plate clean tbh.

Me too, but that's because I go with the filet whenever I can.

 

[zeke]

Me too, but that's because I go with the filet whenever I can.

Yeah you seem like a filet mignon guy.

Wrap it in bacon perhaps?

 

[MindzEye]

A well butchered steak you should be able to eat the whole thing without leaving anything.

Depends on the cut really. On a rib there is always going to be a small chunk in the middle between the eye and the spinalis....and if you're trimming the entire cap off a NY strip or picanha...you're doing it wrong and just cook salmon next time.

 

[MindzEye]

Me too, but that's because I go with the filet whenever I can.

Problem with filet is that the flavour is really mild unless you're spending a stupid amount of money on at least Aussie wagyu or better.

If you want your steak to taste like something while still being relatively lean, go with skirt, hanger, denver

 

[zeke]

Depends on the cut really. On a rib there is always going to be a small chunk in the middle between the eye and the spinalis....and if you're trimming the entire cap off a NY strip or picanha...you're doing it wrong and just cook salmon next time.

This is all deliciously edible:

 

[MindzEye]

This is all deliciously edible:


View attachment 27164

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People who don't like the fat struggle with that strip between the eye and the spinalis though. I am not one of those people, but I've made steak for enough people who are those people(my wife...), which usually leads to my breaking it down, slicing and trimming it for them before serving.