You remember libs sh*tting selves over 'covfefe' ?
- Thread starter CBradSmith
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I think Trump's preference for well done steaks is far worse.
Trump's ketchup on steak or Obama's Dijon on a burger. Neither are my style but ketchup on a steak slays me.
It actually speaks to his personality:
1. The Temperature Question
Rare: "Let’s just say you're definitely not a vegetarian. If you order your steak rare, you want to keep all of its beefy natural flavors."
Medium Rare: "You are a perfectionist who enjoys a perfect steak. If you want the most flavor and juiciness – without excessive moo-ing – this is the way to go."
Medium: "You like things in moderation and like to stay within your 'safe-zone'. You’re mild-mannered and don’t stray too far from the popular choice."
Well-Done: "You are straight to the point and no nonsense. You know how you like your steak (burnt as hell) and there’s no second guessing you."
Yes, both sides have their morons, clowns, and spastics. Nobody is denying that.
You don't remember bc you edit your perception or memories. Hell, that was the entire point of my post.
In time, child, you too can rest your head in peace.
Well done steak (especially a well-aged steak) slathered in Ketchup/Catsup is an abomination from hell.
I never could understand the deal about putting a spicy mustard on a burger (dijon or otherwise). I've enjoyed my burgers with a nice spicy - brown, dijon or German mustard for 30+ years.
If you (or a restaurant) cooks your steak rare to med/rare and it comes out with lots of blood juices running across your plate, it means you failed to give it a proper rest. Which also means you've lost a lot of flavor from the Maillard reaction which is intensified by giving it a good 15+ minute rest after cooking. (You must also cook it at somewhere above 350F+ to get this reaction. I typically try and grill a good steak at closer to 500F to improve the flavor.)
I never could understand the deal about putting a spicy mustard on a burger (dijon or otherwise). I've enjoyed my burgers with a nice spicy - brown, dijon or German mustard for 30+ years.
If you (or a restaurant) cooks your steak rare to med/rare and it comes out with lots of blood juices running across your plate, it means you failed to give it a proper rest. Which also means you've lost a lot of flavor from the Maillard reaction which is intensified by giving it a good 15+ minute rest after cooking. (You must also cook it at somewhere above 350F+ to get this reaction. I typically try and grill a good steak at closer to 500F to improve the flavor.)
[QUOTE="CBradSmith,
You don't remember bc you edit your perception or memories. Hell, that was the entire point of my post.[/QUOTE]
Like how you've edited your perceptions and memories to conclude that "Liberals" were "shitting themselves" over it, when the primary reaction was one of bemusement?
You don't remember bc you edit your perception or memories. Hell, that was the entire point of my post.[/QUOTE]
Like how you've edited your perceptions and memories to conclude that "Liberals" were "shitting themselves" over it, when the primary reaction was one of bemusement?
I like melting room temperature butter over the steak to assist the steak while it rests for 15 mins.
The other thing you need to do before grilling is to take the steak out of the refrigerator an hour before cooking and allow to get to room temp, this helps the steak cook more evenly and reach a better temp in the middle, particularly if you like your steaks rare, medium rare, or medium.
Like how you've edited your perceptions and memories to conclude that "Liberals" were "shitting themselves" over it, when the primary reaction was one of bemusement?[/QUOTE]
What do you think shitting themselves implies?
The Maillard reaction only occurs in the presence of heat. Although resting is recommended to allow the moisture that has been driven from the meat exterior to the interior to redistribute, it has nothing to do with the Maillard reaction.
That red juice isn't blood. It's myoglobin from the muscle cells. Myoglobin is a protein that stores oxygen in muscle tissue and it has a red pigmentation like hemoglobin does because it contains iron. When you cook meat, the myoglobin undergoes a chemical reaction. At above 140 degrees, the iron in myoglobin loses an electron and its ability to bind to oxygen and that forms a compound called hemichrome which is tannish in color. As the temperature increases above 170, the amount of hemichrome increases and myoglobin becomes metmyoglobin which gives the meat the brownish gray color of well done meat.
The single best thing you can do to enhance the Maillard reaction is to make sure the exterior of the meat is dry, either through absorbing excess moisture with paper towels or putting the meat uncovered in the refrigerator for at least a day prior to cooking it. Excess moisture turns to steam when exposed to high heat, and that steam inhibits the Maillard reaction from occurring and leaving you a steak with a gross grayish exterior.
I'm a cooked blue guy when eating filets, and medium rare for ribeyes which need medium rare to allow the fat to begin to render.
Bringing the meat to room temp is a great tip. You don't have to worry about organism growth because the 1.8 jigawatt flame of your grill/cast iron pan will kill any bugs on the surface.
Speaking of butter, this is next level stuff. If you want to cook THAT steak, regardless of doneness, you'll want to use direct and then indirect heat. Go two minutes per side at as hot as your grill can get, remove the steaks to a plate, and turn off all but one burner left on high. Coat the steaks liberally with melted sweet cream butter (I use unsalted) and then return them to the grill on the opposite side of the lit burner. You'll cook with indirect heat to desired doneness, flipping once. The crust that forms is out of this world. Lobel's website has a great chart for cooking with this method according to thickness. It takes a little longer but the results are unbeatable.
If you really want to screw up any chance of you wanting to eat beef from a grocery store or most any other place, but some steaks from flannerybeef.com. Take a look at their hamburger meat blends and pork too. Cuss me now and thank me later.
False.
We both know you lefties have been perpetually shitting yourselves since about 10p November 8th.
The shitting frenzy has been almost unabated.
Have you tried this method with an iron skillet?
My method is to put the cast iron skillet on the grill as high as it will go and add a little grape seed oil. Get a really thick prime steak, coat with olive oil and pepper. Right before the steak goes on the skillet I coat with kosher salt. If it's a really thick steak you can't over salt it. I slap it on and sear each side, then the 4 other sides because it's a thick steak. Cool about 8 -10 minutes in total, including searing time. Pull off and let sit.
Same method works great in the oven too.
I have done it that way as well. For indoor, I'll cook over high heat in the cast iron skillet for 2 minutes per side with no oil at all and then coat with butter and put them in a 300 degree oven for a few more minutes. I don't bother cooking the sides because I like the center cool. For really thick ribeyes, I approach them like a rib roast with a reverse sear. I'll cook them in a 200 degree oven until roughly 120 degrees, let them rest about 10 minutes, and then I brown them for 1 to 2 minutes per side in the hot as hell cast iron skillet.
As one of three members of the overall championship team winner of the 2016 Hasty Bake Owners Cooking Competition, let the record show: don't EVER use flame/grill together. Keep your "gas" in Norman; whatever the question, the answer is always hardwood charcoal.
Hasty Bake Owners Cooking Competition...As one of three members of the overall championship team winner of the 2016 Hasty Bake Owners Cooking Competition, let the record show: don't EVER use flame/grill together. Keep your "gas" in Norman; whatever the question, the answer is always hardwood charcoal.
Where's the ROTFLMAO emoticon. Knowing a few Hasty Bake Owners myself, I can see this as an actual event.
Hey Brad, search the term on this forum -- STRAW MAN AGAIN!!
Gotta give it up to myself though. That was funny.
Been. Sys and others...shitting selves.
You know any other tweeters that cause society to grind to a halt at a misspelling?
Me neither. Libs shitting selves made it a spectacle. Why? It made them feel better to call or "like" others who called Trump dumb, et al.
Right leaner to self: "Looks like meant 'coverage.'" Puts down phone, continues to eat ice cream and watch Netflix. Leftists: "Look at this fat, ignoramus, wanna-be. He's so dumb. Can't even spell out yet "coverage" right. I better rush and tell all the world how dumb he is."
But for libs verklempt shitting, the misspelling would have registered a 1 instead of a 10.
Next.
Remember how covfefe was a possible sign of mental illness? Does that qualify as pants shitting?
I don't have a dog in this hunt, but....
"The president and a small group of people know exactly what he meant," Spicer responded.
If Spicer had just come out and said something like "It was a typo. Who here hasn't done something like that?"
It would have been over. This is another one of those things like the "we're gonna enact a law" that is already in place.
An obvious mistake.
That was obviously minor....not a big deal at all.
Until the other "side" refuses to acknowledge that it was a just a mistake.
And the the slap fight from both sides commences.
And the Merriam Webster tweet is kind of funny.
All just my opinion. I might be wrong.
"The president and a small group of people know exactly what he meant," Spicer responded.
If Spicer had just come out and said something like "It was a typo. Who here hasn't done something like that?"
It would have been over. This is another one of those things like the "we're gonna enact a law" that is already in place.
An obvious mistake.
That was obviously minor....not a big deal at all.
Until the other "side" refuses to acknowledge that it was a just a mistake.
And the the slap fight from both sides commences.
And the Merriam Webster tweet is kind of funny.
All just my opinion. I might be wrong.
I think you are full of shit on this one. Looking at the situation through a lot of bias.
After the covfefe tweet, I saw a lot of people laughing about it and having fun with it. Words with Friends added it to their game. A lot of people were speculating on what he was trying to say and joking about it. Unless you can show me someone claiming that he doesn't know how to spell or that it proves he is an ignoramus, it didn't happen. I didn't see/hear 1 person who thought it was anything other than a humorous typo.
I do take issue with you last sentence above. It wasn't like he was talking about one of those things that flies through the sky and typed "plain". It wasn't an obvious misspelling. It was a complete non-word and it was a very unclear/confusing tweet. That is why it caught everyone's attention. But, I still saw no one who did anything other than have some fun with it or pointed to it as evidence of Trump's instability, low IQ, etc.
You outdoor cooking appliance snob...It is an "actual" event; my post was not a "fake" post.
I don't have a lot of room to talk though. I have a Vermont Castings grill that is almost 20 years old. It's been garage kept its entire life and has never experienced a single rain drop. There aren't many gas grills that can reach and exceed 1,000 degrees. The entire thing is porcelain coated cast iron. It weighs as much as my car.
Lot of nasty leftist people using it as confirmation bias regarding any number of their nasty thoughts regarding Trump.
Spicer treating it that way was, and we may disagree on this, perfectly played to really turn the screws on those who were taking it seriously, aka, those shitting themselves. To all the non-shitters, all of this was a complete non-issue.
It was obviously a typo....and Spicer ran with it.
What this all really....really....reveals is the degree to which that a segment of the population has emotionally invested in believing, seeing, wishing negative about or for the President.
And it sets them up to be trolled at the drop of a typo.
As an olive branch @Been Jammin the fact that you can see it in a light hearted way and believe the best in all those that responded most likely means you aren't in the unhinged segment of the left, which I've never believed about you anyway. You seem to be the most open minded left leaner on the board.
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