And Now My Lounge is Ended

[DJ_KiDDvIcIOUs]

I prefer my steak not to be mooing while I consume it.

I knew this guy in the Navy that was big into weight lifting and he ate all of his disgustingly rare (I believe the term is "blue"). He said the rarer the steak the more protein one absorbs. Not sure how true that is but dude was mad ripped. Also, don't ever request a steak rare in Hawaii or you get a blue steak.

 

[Spider-Aziz]

That choice is not good.

 

[Duke]

I knew this guy in the Navy that was big into weight lifting and he ate all of his disgustingly rare (I believe the term is "blue"). He said the rarer the steak the more protein one absorbs. Not sure how true that is but dude was mad ripped. Also, don't ever request a steak rare in Hawaii or you get a blue steak.

LOL. Why not just eat it raw & bloody then??!!

 

[DJ_KiDDvIcIOUs]

I can tell you how awesome it is to be in summertime in FL. I love walking outside to oppressive heat and I genuinely mean that. I love how hot it gets here all day. Feels so damn good.

LOL. Why not just eat it raw & bloody then??!!

That's basically what it is, just seared on the outside essentially.

 

[C. Lee]

As someone who has worked on farms with cows, I need to let everyone know....they want to be eaten in any way that the consumer wants (I personally prefer them cooked for awhile) but they want to be eaten.....scientists have determined that in cow talk....Moooooo means "Eat me please....I do not want to live any longer."

 

[Pink Ranger]

When grilling, I spread softened butter, not olive oil, butter, on each side of the raw steak before it hits the heat. Butter has a very low smoking temperature, so you get the awesome char effect right away, sealing in all the flavour and juices.

 

[Marvolo]

When grilling, I spread softened butter, not olive oil, butter, on each side of the raw steak before it hits the heat. Butter has a very low smoking temperature, so you get the awesome char effect right away, sealing in all the flavour and juices.

 

[Spider-Aziz]

As someone who has worked on farms with cows, I need to let everyone know....they want to be eaten in any way that the consumer wants (I personally prefer them cooked for awhile) but they want to be eaten.....scientists have determined that in cow talk....Moooooo means "Eat me please....I do not want to live any longer."

What does a short 'Mooo' mean?

 

[KRYPTON INC.]

All this talk is reminding me that it's the start of grilling season.

 

[Spider-Aziz]

Best thing to grill is fish, I slice them open and grill them.

 

[KRYPTON INC.]

Best thing to grill is fish, I slice them open and grill them.

Meh... For me grilling is about pork or beef. Fish? That's going in the oven. When we talk of grilling in America we usually mean out doors over charcoal or with a gas grill.

 

[Duke]

Best thing to grill is fish, I slice them open and grill them.

Nah, it's beef or nothing for me!!! BBQ time!!!

 

[Victarion]

Melisandre liked grilling haters.

I'm more a fan of redfish on the grill, with the butter technique pinky's describing.

 

[Spider-Aziz]

Meh... For me grilling is about pork or beef. Fish? That's going in the oven. When we talk of grilling in America we usually mean out doors over charcoal or with a gas grill.

I did mean over charcoal.
Last time I grilled a steak it was too dry, I'm not good with red meat.

 

[Duke]

I did mean over charcoal.
Last time I grilled a steak it was too dry, I'm not good with red meat.

Come over to my place & you'll have some of my signature BBQ, guaranteed to have you asking for seconds!!!

 

[KRYPTON INC.]

I did mean over charcoal.
Last time I grilled a steak it was too dry, I'm not good with red meat.

The cut can matter a lot. You should look for something nice and marbled or go with the good old chuck steak cut. The fat content assures a nice and juciy end product. I always like to add a lot of what Puerto Ricans call sofrito, a puree mix of onions, peppers and garlic. That adds flavor and moisture so you don't end up with something too dry.

Again... Now I really want to grill.

 

[Victarion]

Is that puree a kind of marinade, or is it still solid?

 

[Spider-Aziz]

Come over to my place & you'll have some of my signature BBQ, guaranteed to have you asking for seconds!!!

If or when I go to your city, I'll make sure I drop by.

The cut can matter a lot. You should look for something nice and marbled or go with the good old chuck steak cut. The fat content assures a nice and juciy end product. I always like to add a lot of what Puerto Ricans call sofrito, a puree mix of onions, peppers and garlic. That adds flavor and moisture so you don't end up with something too dry.

Again... Now I really want to grill.

Now that you mentioned fat, I think the slices I grilled had a very limited % of fat.

 

[Guts]

 

[KRYPTON INC.]

Is that puree a kind of marinade, or is it still solid?

I guess you could call it a marinade of sorts Vic. The way my mom and grandma make it the end product is quite liquid or sauce like.

IPR's if they cook at home regularly always have a container of sofrito in the fridge and we use it in EVERYTHING. If I'm making scramblef egg? Gonna put a spoon of sofrito in it. Meatloaf, burgers or meatballs? Put sofrito in the mix. Thanksgiving turkey? Sure add in the regular turkey rub but also cover that bird in sofrito the day before. Making Italian red sauce? Sautee some sofrito with your Italian seasonings. It is the big seasoning ingredient for Caribbean Hispanic cooking whether Dominican, Cuban or Puerto Rican. Every family has their own take. Some add cilantro, or a specific onion. My mom likes to have red, green and yellow peppers with the crushed garlic. It adds flavor and moisture to most any meat but is also good for rice and soups, you name it.

 

[Enriquespy]

We all have met a girl who looks like her.

 

[KRYPTON INC.]

We all have met a girl who looks like her.

Not me. She looks a bit... Probey.

 

[Kane52630]

Amanda Seyfried?

 

[KRYPTON INC.]

Amanda Seyfried?

Eyes are too normal looking.

 

[Kane52630]