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-- The Beef Spectrum
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oh well we buy a bunch of meat and freeze it and it comes out just fine every time. i marinate and season them a little and we never have a problem...especially with filets. they are always perfectly tender/juicy.

and frozen spinach in butter sauce =

beef tastes better aged jamie.

try one not frozen after it has been in the fridge a few days. (make sure the meat is room temperature before you grill it though ).

i bet it will make you go, "wow i thought i knew what tender was, but i guess i didn't.".

marinating high quality cuts is the same as putting ketchup on a filet mignon imo. I'm not trying to bust your balls, just try it. (not the ketchup, that part was busting your balls).

i am using my green egg smoker/grill for the first time tomorrow making beef brisket.

cooked low and slow for 10 hours *drools*

look i know it's not the same as having an aged, not-frozen filet mignon cooked over a wood fire grill. i've eaten at morton's, captial grille, ruths chris, simon & willensky, & jackson's in ft. lauderdale.

i just meant that the filets we buy and freeze and throw on the grill are "decent" and i'm perfectly happy eating them. then when i go to a nice steakhouse and have a filet from there, yea no shit it's a lot better. it practically melts in your mouth.

relax kobe, all i am saying is that you can make those steaks that you over pay for at restaurants just as good at home with no effort.

quote:

Originally posted by Slylee ruths chris

the best steaks i've had are from J. Alexander's which is a moderately priced chain steakhouse...but it's not a huge chain. there's only 3 in florida i think and the rest are in ohio and one other state, i forget. i waitressed there when i was 21 and usually someone who has worked at a restaurant will not like their food. i'm the opposite with this place. every single thing on the menu is delish. they have ribs, pasta, fish, steak...really nice wine selection (mostly california). service is impecable too, i know how they operate and the kitchen is clean too.

jay you ever go there or heard of it when you were in florida?

http://www.jalexanders.com/index.htm

nope.

i had an obsession with latin food while there and i spent most of my time eating seafood and tijuana flats burritos

quote:

Originally posted by elFreak not true if you buy quality beef. most of the ecoli comes from being ground in the same grinders as chicken and pork. Certified meat from a quality butcher you will not have this problem, i've eaten steak tartare many times and have never been sick. supermarket meat you deffo want to cook all of the way, most of that stuff is half frozen, half fresh and processed in plants. no thanks. i refuse to buy meat from supermarkets (well not true, i find costco has some really choice stuff at great prices sometimes.) <3 my butcher.

Shockingly another person on TA who doesn't know what they are talking about.....

It doesn�t matter if steak is very rare because the outside is cooked and that�s where the bacteria is.

The concern with burgers is that the bacteria on the outside of a cut is brought in to the middle when ground. If a burger isn�t thoroughly cooked then the bacteria in the middle isn�t killed off.

Don�t worry, I am used to people ignoring food hygiene advice, insisting they never get sick and then getting sick.

Dude, it's not the bacteria, it's the quality of the fucking meat

In before an elFreak shitstorm.

Best T shirt logo...ever.

quote:

Originally posted by ziptnf Dude, it's not the bacteria, it's the quality of the fucking meat In before an elFreak shitstorm.

Lol yeah.

I was at a barbeque at the house of a doctor friend last year and he was cooking chicken wings before the flames had even subsided. He dismissed my concerns and claimed �food hygiene is overstated�. I made my excuses and left, shortly before he served the black on the outside raw on the inside chicken!

Perhaps unsurprisingly his otherwise healthy family are always going down with stomach complaints.

sit down alt:

http://en.wikipedia.org/wiki/Food_irradiation

also: kosher beef

also: higer quality meat = butcher = ground from steak right in front of you = cook right away = no ecoli.

thanks for playing.

quote:

Originally posted by elFreak sit down alt: http://en.wikipedia.org/wiki/Food_irradiation

Lots of people make mistakes, only a truly stupid person refuses to admit it. You are a truly stupid person.

You think all food is IRRADIATED, and therefore there's no bacteria in any food?

Total moron.

elFreak is just beyond words, he really is.

If he had any comprehension of how stupid he is then his tiny mind would leak out of his face.

i am a moron, but a right moron.

i am actually going to order steak tartare at the restaurant tonight because i want to make you happy when it kills me. I will take pics.

then the chef will get charged with murder.

he will rock himself crazily in his cell while screaming, "REDRUM REDRUM REDRUM REDRUM", until the inevitable turning of his anus into ground beef by a large haitian man named jean claude who hums the theme song to cats during all of his forced sodomies. Like yukki, he doesn't give head either. You still will refuse to understand that we are not talking about all food here and higher quality food that you can know where it comes from, what processes where done to it, unlike the bargain supermarket that accepts your food stamps for ground beef and government cheese. You will still be an alt and my death by meat will have been all in vain.

quote:

Originally posted by elFreak i am a moron, but a right moron.

No, you are wrong. You are so wrong that it�s almost like you have some sort of severe mental condition that prevents you from taking a grasp on reality.

Debating this with you any further would be as pointless as trying to convince someone that believes the world is made out of mustard and crackers that it isn�t.

can every piece of tuna be sold as sushi grade?

i bet you are going to keep arguing.

btw irradiated beef in canada is labeled as such.

*jean-claude licks his lips in fevered anticipation at the thought of stuffed cracker*

Anybody can get sick from eating meat that is medium or rare, it has nothing to do with the quality of the beef and everything to do with how that person's body breaks down food. For example, I can't eat anything less than medium...MAYBE medium rare. I've had overpriced steaks from steakhouses where they don't even bother to ask how you want it cooked, they just bring it out and I've STILL gotten the shits the next day.

You're both morons

quote:

Originally posted by bas Anybody can get sick from eating meat that is medium or rare, it has nothing to do with the quality of the beef and everything to do with how that person's body breaks down food. For example, I can't eat anything less than medium...MAYBE medium rare. I've had overpriced steaks from steakhouses where they don't even bother to ask how you want it cooked, they just bring it out and I've STILL gotten the shits the next day. You're both morons

that's not true. how come you can go to a pricier steakhouse and order a burger medium rare but then at places like chilis they will tell you the lowest they can cook it is medium? it's because the quality of meat they use isn't as good or inspected as it is at the fancier places.

at least i think that's how it goes. lol i've worked in restaurants so i kinda know my shit because i used to talk with the chefs a lot since i was always into cooking.

so what should i do with my frozen filets then jay? seriously. they are thawed in the fridge...we just bought them on tuesday @ costco and they went right in the freezer and now they're just cold in the fridge.

usually i just do a little salt & pepper and patrick likes montreal seasoning lol i should leave them on the counter for an hour so they get to room temp and throw them on medium heat? they're pretty thick.

This thread makes me want to go to Fogo de Chao.

Fogo de Ch�o is bomb.com

quote:

Originally posted by Slylee so what should i do with my frozen filets then jay? seriously. they are thawed in the fridge...we just bought them on tuesday @ costco and they went right in the freezer and now they're just cold in the fridge. usually i just do a little salt & pepper and patrick likes montreal seasoning lol i should leave them on the counter for an hour so they get to room temp and throw them on medium heat? they're pretty thick.

if you are going to throw it in a pan make sure it is a hot one(i would say medium high but depends on your stove, drop one drop of water in the pan to see if it is hot enough). sear well and turn down the heat if you like it cooked better/or pop the pan in the stove to let them finish there..if patrick is a real man you won't need to do this. Let them sit for a good 5 to 10 minutes before you eat them, if you cut them right away they won't be as good.

use oil

kosher salt and fresh ground pepper is enough for me.

that being said i really am going to eat steak tartare tonight, i really hope i don't die.

dude we have a gigantic gas grill. and yea patrick actually gets my steaks perfect every time. he knows how i like it

and for fucks sake don't cut it to see how cooked it is

when i see people do that shit i want to smack them. *bye bye flavour*

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