OT: The M-Fing Food Thread

[CH1]

Everything can be enhanced. I wouldn't dilute my beefy flavor with mustard personally.

there is no tight or wrong, obvs, but I find that the sourness of the mustard and pickles balances the sweetness of the fatty beef. I don't have a sweet tooth so I gravitate towards a dash bitter or sour items. I tend to enjoy things like arugula, rapini and amaro more than most.

 

[LeafOfFaith]

I don't like rare beef. I can eat it and would prefer it over well done but I do like my meat cooked -- just not so much as to take the pink out.

To be clear, I'm not saying the pink has to be out. I'm fine with medium plus, medium well. I don't want well done either. But this whole thing started with me saying I can't eat anything that's red and bloody.

 

[CH1]

If your nut has the consistency of mayo...bro, get checked out.

call back to zeke's comment...it wasn't that long ago

 

[BeLeafer]

Ground beef is usually 15-20% fat -- so it's way better than most steaks when cooked well.

 

[LeafOfFaith]

Cuz unless you get that shit ground fresh by the butcher you best be cooking it through..

Obviously, but then don't you get it to the point that you hate, which is well cooked red meat?

 

[MindzEye]

Seriously? I'm surprised this is something that everyone who likes undercooked meat hasn't experienced. It's very difficult to break apart very red meat in the mouth. I figured the rare cooked lovers like the experience of chewing each bite for three minutes or something.

What cut are you getting? med-rare of any common steakhouse cut should almost melt.

 

[LeafOfFaith]

there is no tight or wrong, obvs, but I find that the sourness of the mustard and pickles balances the sweetness of the fatty beef. I don't have a sweet tooth so I gravitate towards a dash bitter or sour items. I tend to enjoy things like arugula, rapini and amaro more than most.

Actually, there is tight. See Kayley and Hope as examples.

 

[MindzEye]

Ground beef is usually 15-20% fat -- so it's way better than most steaks when cooked well.

Where? I have to grind my own to get that ratio.

 

[BeLeafer]

Where? I have to grind my own to get that ratio.

Might be my butcher but I thought 'lean' was usually about 15%.

 

[LeafOfFaith]

What cut are you getting? med-rare of any common steakhouse cut should almost melt.

I generally go for the filet. Oh, did I mention I can't even go near fatty meat? : )

 

[Preston]

there is no tight or wrong, obvs, but I find that the sourness of the mustard and pickles balances the sweetness of the fatty beef. I don't have a sweet tooth so I gravitate towards a dash bitter or sour items. I tend to enjoy things like arugula, rapini and amaro more than most.

Of course. Was just challenging the claim that it may interfere with the beefy flavor. It wouldn't. But I used to hate mayo so I get it. As Italians we're taught to not like it at all.

 

[BeLeafer]

Whatever the case, when its ground beef, the fat is all mixed in -- making it flavourful even if cooked to hell.

 

[BeLeafer]

I generally go for the filet. Oh, did I mention I can't even go near fatty meat? : )

I think we've discovered the issue!

 

[BeLeafer]

Truth be told, I do like tenderloin cooked a little more well than other steaks.

 

[MindzEye]

When you get a fast food burger, or a burger at a july 1 cookout, or pretty much anywhere else, it's served to you rare or medium rare??

That's a food safety issue more than a flavour issue. For a thicker burger, I'd definitely be down with med-rare if I knew the beef was fresh.

For a thinner burger, you're better off going smashed anyway and maximizing maillard reaction.

 

[Habsy]

Seriously? I'm surprised this is something that everyone who likes undercooked meat hasn't experienced. It's very difficult to break apart very red meat in the mouth. I figured the rare cooked lovers like the experience of chewing each bite for three minutes or something.

 

[zeke]

Obviously, but then don't you get it to the point that you hate, which is well cooked red meat?

I make mine on the rare side personally.

 

[LeafOfFaith]

Go home. Are you too good for your home, Habsy??

 

[MindzEye]

Might be my butcher but I thought 'lean' was usually about 15%.

grocery store lean is 7-8% I think. Regular is maybe 10-12%

I try to save any fat trimmings from briskets, picanha's, etc to keep for burger blend. Been ages since I bought ground meat, but that was a major reason I bought a grinder. Grocery store ground meat is useless for burgers.

 

[Preston]

I generally go for the filet. Oh, did I mention I can't even go near fatty meat? : )

I thought you liked burgers though