scream-of-consciousness;
"If you're trying to change minds and influence people it's probably not a good idea to say that virtually all elected Democrats are liars, but what the hell."
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Sunday, July 16, 2017
I'll have mine well done, waiter. Do you have A1 Sauce?
FOOD
Kuroge
Beef presented raw at the French Laundry (3-Michelin star restaurant in
SF). This square of beef is worth the same amount of money as a decent
car.
Eskyman, don't be a sissy. Make it onions and Trinidad Scorpion or Carolina Reaper peppers. Still trying to grow the 4 hottest species, and even have 48 Woozie bottles in order make WICKED sauces buddy!
Anyway, whatever that crap is, it better taste good at that price. I see this as some type of formed meat like chicken sandwich patties at a fast food joint. As a former cook, I can guarantee that is processed meat!
First: why am I not surprised that it's a FRENCH restaurant? And yes, it sure does look like Spam, don't it?
Second: Eskyman, you too? And sliced mushrooms!
Third: Leonard Jones, meatloaf should be like a never-ending science experiment; try this, try that, and if it tastes good and doesn't fall apart when you slice it, you have a winner. For me, I'm old school enough to still want to cook mine in an oven, not on the counter.
Meanwhile, I'm selling whole beef tenderloins for $8.99 lb. We call 'em "Classic" -- they're ungraded, hence the price. I fix 'em Chateaubriand style ("The King of Steak") in a skillet at 450º F. for 15 min. (115º F. internal temp. when removed from heat); it's slightly crusty outside (I oil it and season liberally with McCormick's Montreal Steak™), blood rare inside, absolutely melts in your mouth, and I guarantee nobody will ever say "Hey, wait a minute, this isn't Choice!"
For the meatloaf suggestions! Yes, mushrooms will go in nicely, and yes, I need to put in some higher-octane peppers!
(Tho in my defense, I usually add the hot stuff when it's on the plate. I can recommend Blair's 'Sudden Death Sauce' and Hot Headz 'Who Dares Burns' and can assure you that the burn continues long after consummation. Either will really start your engine!)
(WARNING: if you haven't tried these, try ONE drop first to check your heat tolerance- if you slather it on like catsup, I'd really like to hear how it went!)
If you haven't heard the story, here's a good one that's apropos: http://www.twitfall.com/funny-stories/the-grocery-fart/
Looks just like corned beef, $2 for a 12 ounce can.
ReplyDeleteignore amos
Looks like meat-colored formica, but it probably goes well with arugula.
ReplyDeleteThink I'll stick to meatloaf. Besides, you can put onions & jalapenos in meatloaf.
"This square of beef is worth the same amount of money as a decent car."
ReplyDeleteUhhhh...Nah. They may CHARGE as much, but it sure is't WORTH as much.
I don't like Spam !!
ReplyDeletehttps://www.youtube.com/watch?v=anwy2MPT5RE
Dan, just cause they charge a lot for a car does not mean the car is worth a lot.
ReplyDeleteThat texture looks like a photomicrograph of some form of hideous cancer.
ReplyDeleteEskyman, don't be a sissy. Make it onions and Trinidad Scorpion or Carolina
ReplyDeleteReaper peppers. Still trying to grow the 4 hottest species, and even have
48 Woozie bottles in order make WICKED sauces buddy!
Anyway, whatever that crap is, it better taste good at that price. I see
this as some type of formed meat like chicken sandwich patties at a fast food
joint. As a former cook, I can guarantee that is processed meat!
Agree! Looks just like a slice of Spam....
ReplyDeleteFirst: why am I not surprised that it's a FRENCH restaurant? And yes, it sure does look like Spam, don't it?
ReplyDeleteSecond: Eskyman, you too? And sliced mushrooms!
Third: Leonard Jones, meatloaf should be like a never-ending science experiment; try this, try that, and if it tastes good and doesn't fall apart when you slice it, you have a winner. For me, I'm old school enough to still want to cook mine in an oven, not on the counter.
When I buy corned beef in a can I keep it in the refrigerator. It is easier to slice that way.
ReplyDeleteMeanwhile, I'm selling whole beef tenderloins for $8.99 lb. We call 'em "Classic" -- they're ungraded, hence the price. I fix 'em Chateaubriand style ("The King of Steak") in a skillet at 450º F. for 15 min. (115º F. internal temp. when removed from heat); it's slightly crusty outside (I oil it and season liberally with McCormick's Montreal Steak™), blood rare inside, absolutely melts in your mouth, and I guarantee nobody will ever say "Hey, wait a minute, this isn't Choice!"
ReplyDeleteThanks Murphy & Leonard,
ReplyDeleteFor the meatloaf suggestions! Yes, mushrooms will go in nicely, and yes, I need to put in some higher-octane peppers!
(Tho in my defense, I usually add the hot stuff when it's on the plate. I can recommend Blair's 'Sudden Death Sauce' and Hot Headz 'Who Dares Burns' and can assure you that the burn continues long after consummation. Either will really start your engine!)
(WARNING: if you haven't tried these, try ONE drop first to check your heat tolerance- if you slather it on like catsup, I'd really like to hear how it went!)
If you haven't heard the story, here's a good one that's apropos:
http://www.twitfall.com/funny-stories/the-grocery-fart/
Eskyman wrote:
ReplyDelete"... the burn continues long after consummation."
We think you must've meant "consumption". A burn that continues long after consummation can usually be addressed with penicillin.
Ann Hedonia & Sam Paku