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The Beef Spectrum (pg. 5)
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| elFreak |
i can't live without frozen peas:p
they are better than fresh. |
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| david.michael |
| quote: | Originally posted by elFreak
i can't live without frozen peas:p
they are better than fresh. |
+1 |
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| Slylee |
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 = :crazy: |
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| elFreak |
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* |
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| Slylee |
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 it's a lot better. it practically melts in your mouth. |
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| elFreak |
| 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. |
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| ziptnf |
| quote: | Originally posted by Slylee
ruths chris |
:cool: :D |
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| Slylee |
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 |
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| elFreak |
nope.
i had an obsession with latin food while there and i spent most of my time eating seafood and tijuana flats burritos:p |
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| ned ryerson |
| 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. |
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| ziptnf |
Dude, it's not the bacteria, it's the quality of the ing meat :stongue:
In before an elFreak storm. |
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| _Nut_ |
Best T shirt logo...ever. |
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