Leftists triggered by how Trump eats steak

[JohnStOnge]

Well done = cooking almost all the flavor, moisture & tenderness out of a steak which means you need a sauce to add some flavor & moisture. But flavor & moisture put on the outside of a steak can't make up for flavor & moisture lost from inside of a steak. And the only way to get some of that tenderness back would be to soak it in au jus. There's a reason steaks are cooked to medium rare at cooking competitions..

People at cooking competitions may like the flavor of of medium rare better and that's fine. But the idea that there isn't sufficient flavor and moisture inside of a well done steak is a fallacy. It depends on what you like. There is flavor. It's just a different flavor. And I like the flavor of a well done steak better than that of a medium rare steak. I also think that there is sufficient moisture in a well done steak.

If somebody else likes the flavor/moisture combination of a medium rare steak better than that of a well done steak, that's fine. But it's just totally a matter of what one likes.

[kalm]

Well done = cooking almost all the flavor, moisture & tenderness out of a steak which means you need a sauce to add some flavor & moisture. But flavor & moisture put on the outside of a steak can't make up for flavor & moisture lost from inside of a steak. And the only way to get some of that tenderness back would be to soak it in au jus. There's a reason steaks are cooked to medium rare at cooking competitions..

People at cooking competitions may like the flavor of of medium rare better and that's fine. But the idea that there isn't sufficient flavor and moisture inside of a well done steak is a fallacy. It depends on what you like. There is flavor. It's just a different flavor. And I like the flavor of a well done steak better than that of a medium rare steak. I also think that there is sufficient moisture in a well done steak.

If somebody else likes the flavor/moisture combination of a medium rare steak better than that of a well done steak, that's fine. But it's just totally a matter of what one likes.

I call TOTAL...

It's not a different flavor...it's less flavor and it's less tender.

Honestly, who says 'nope...just tastes to steaky and its's just too tender and juicy for me'?

It's the culinary equivalent of 'those tits are just too big'.

People who like it well done are squishy vages who learned to be grossed out by the blood.

[JohnStOnge]

I call TOTAL...

It's not a different flavor...it's less flavor and it's less tender.

Honestly, who says 'nope...just tastes to steaky and its's just too tender and juicy for me'?

It's the culinary equivalent of 'those tits are just too big'.

People who like it well done are squishy vages who learned to be grossed out by the blood.

I didn't say burn it. I said "well done." It is quite possible to cook a steak so that there is no pink in it and it is still tender. You can cook a steak so that it is brown through and through yet it is so tender you can cut it with a fork and don't even need a knife. Not quickly. But you can do it.

Me, frankly, I like the taste of browned beef better even if it's tougher. There's a certain taste to it that the pink meat doesn't have. I have no problem with people who have the opposite view and like the taste of the pink. But it is a flavor and it's different than the flavor of the pink stuff.

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

[SeattleGriz]

http://jezebel.com/donald-trump-eats-hi ... 1792770173

http://www.huffingtonpost.com/entry/don ... a9b7845b25

I'm with Trump. Pink steak just doesn't taste as good.

The people complaining about this are the kind of people who pretend to like fancy foods just so people will think they're sophisticated.

Great title to thread.

[kalm]

I call TOTAL...

It's not a different flavor...it's less flavor and it's less tender.

Honestly, who says 'nope...just tastes to steaky and its's just too tender and juicy for me'?

It's the culinary equivalent of 'those tits are just too big'.

People who like it well done are squishy vages who learned to be grossed out by the blood.

I didn't say burn it. I said "well done." It is quite possible to cook a steak so that there is no pink in it and it is still tender. You can cook a steak so that it is brown through and through yet it is so tender you can cut it with a fork and don't even need a knife. Not quickly. But you can do it.

Me, frankly, I like the taste of browned beef better even if it's tougher. There's a certain taste to it that the pink meat doesn't have. I have no problem with people who have the opposite view and like the taste of the pink. But it is a flavor and it's different than the flavor of the pink stuff.

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

No. You simply like less flavorful beef.

It's similar to single malt scotches and craft brews. You're just a little squeamish and that's ok.


“’Saving for well done’ is a time-honoured tradition dating back to cuisine’s earliest days: meat and fish cost money. Every piece of cut, fabricated food must, ideally, be sold for three or even four times its costs in order for the chef to make his food ‘cost per cent’. So what happens when a chef finds a tough, slightly skanky end-cut of sirloin, that’s been pushed repeatedly to the back of the pile? He can throw it out, but that’s a total loss…Or he can ‘save for well-done’ – serve it to some rube who prefers to eat his meat or fish incinerated into a flavourless, leathery hunk of carbon, who won’t be able to tell if what he’s eating is food or flotsam.”

- Anthony Bourdain, "Kitchen Confidential"

[UNI88]

I call TOTAL...

It's not a different flavor...it's less flavor and it's less tender.

Honestly, who says 'nope...just tastes to steaky and its's just too tender and juicy for me'?

It's the culinary equivalent of 'those tits are just too big'.

People who like it well done are squishy vages who learned to be grossed out by the blood.

I didn't say burn it. I said "well done." It is quite possible to cook a steak so that there is no pink in it and it is still tender. You can cook a steak so that it is brown through and through yet it is so tender you can cut it with a fork and don't even need a knife. Not quickly. But you can do it.

Me, frankly, I like the taste of browned beef better even if it's tougher. There's a certain taste to it that the pink meat doesn't have. I have no problem with people who have the opposite view and like the taste of the pink. But it is a flavor and it's different than the flavor of the pink stuff.

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

So prefer steaks the opposite of how you prefer females?

Kalm's original list was a pretty good one. I like a good steak with blue cheese. Peppercorns can also be good. When cooking at home I'll throw on a little Worcestershire and season salt before grilling and a little butter to help sear in the juices.

[GannonFan]

I didn't say burn it. I said "well done." It is quite possible to cook a steak so that there is no pink in it and it is still tender. You can cook a steak so that it is brown through and through yet it is so tender you can cut it with a fork and don't even need a knife. Not quickly. But you can do it.

Me, frankly, I like the taste of browned beef better even if it's tougher. There's a certain taste to it that the pink meat doesn't have. I have no problem with people who have the opposite view and like the taste of the pink. But it is a flavor and it's different than the flavor of the pink stuff.

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

So prefer steaks the opposite of how you prefer females?

Kalm's original list was a pretty good one. I like a good steak with blue cheese. Peppercorns can also be good. When cooking at home I'll throw on a little Worcestershire and season salt before grilling and a little butter to help sear in the juices.

A steak with some gorgonzola cheese is just fantastic.

[GannonFan]

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

That's just a disturbing image I'm going to have a hard time getting rid of. There should've been a triggering warning before that sentence.

[YoUDeeMan]

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

That's just a disturbing image I'm going to have a hard time getting rid of. There should've been a triggering warning before that sentence.

I don't think JSO drinks much champagne.

https://www.google.com/webhp?sourceid=c ... s+toasting&*

[kalm]

That's just a disturbing image I'm going to have a hard time getting rid of. There should've been a triggering warning before that sentence.

I don't think JSO drinks much champagne.

https://www.google.com/webhp?sourceid=c ... s+toasting&*

I think Gannon may have been equating to young breasts.

And in JSO's defense, there was a myth that the champagne coupe was modeled after Marie Antoinett's boobies.

[ALPHAGRIZ1]

I call TOTAL...

It's not a different flavor...it's less flavor and it's less tender.

Honestly, who says 'nope...just tastes to steaky and its's just too tender and juicy for me'?

It's the culinary equivalent of 'those tits are just too big'.

People who like it well done are squishy vages who learned to be grossed out by the blood.

I didn't say burn it. I said "well done." It is quite possible to cook a steak so that there is no pink in it and it is still tender. You can cook a steak so that it is brown through and through yet it is so tender you can cut it with a fork and don't even need a knife. Not quickly. But you can do it.

Me, frankly, I like the taste of browned beef better even if it's tougher. There's a certain taste to it that the pink meat doesn't have. I have no problem with people who have the opposite view and like the taste of the pink. But it is a flavor and it's different than the flavor of the pink stuff.

BTW it's interesting that I am also a person who thinks that the perfect tit is one that would just fill a champagne glass. I actually do prefer women whose tits aren't too big.

[∞∞∞]

A well-done steak is just a hamburger lying about being a steak.

[GannonFan]

I don't think JSO drinks much champagne.

https://www.google.com/webhp?sourceid=c ... s+toasting&*

I think Gannon may have been equating to young breasts.

And in JSO's defense, there was a myth that the champagne coupe was modeled after Marie Antoinett's boobies.

Actually I wasn't even thinking that, I was just disturbed by the idea of JSO measuring them to see if they were acceptable.

Good call on the myth of the origin - I've never heard that before so chalk that up as my at least one thing I learned today.

[Vidav]

I honestly believe that people that prefer their steak well done simply don't like steak but feel obligated to eat it.

[Silenoz]

Finally a nonpartisan issue; steak preparedness

There's still hope for unification after all

[ALPHAGRIZ1]

A well-done steak is just a hamburger lying about being a steak.

Exactly, its jerky

Medium rare is almost too done for a GOOD burger not some soyshit from a fast food place.

[JohnStOnge]

I don't think JSO drinks much champagne.

https://www.google.com/webhp?sourceid=c ... s+toasting&*

You know what I'm talking about. I don't drink all that much champagne but when I have it's most often been from a glass that looks like this:



And you knew what I was talking about going in.

[JohnStOnge]

Again: You can cook a steak so that it is brown throughout, is very moist, and is so tender that it just falls apart when you cut it with your fork.

[CID1990]

Again: You can cook a steak so that it is brown throughout, is very moist, and is so tender that it just falls apart when you cut it with your fork.

Yeah it's called slow smoked brisket


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[kalm]

Again: You can cook a steak so that it is brown throughout, is very moist, and is so tender that it just falls apart when you cut it with your fork.

Yeah it's called slow smoked brisket


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Louisiana steaks = pot roast.

[JohnStOnge]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

[Chizzang]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Yup...Slow cookers are excellent for pretty much any meat
And I'll eat a steak any way you serve it to me and I've had good ones served in almost every way imagined

When left to my own devices I like a nice prime aged cooked to about 135 / 140 internal temp
But Johnny is correct - Steak can be good in a HUGE variety of ways



Slow cooked brisket is among my favorites

[CID1990]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Dude

You can't "well done" something in a pressure cooker

A steak is grilled


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[kalm]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Dude

You can't "well done" something in a pressure cooker

A steak is grilled


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Totally this.

You've lost all the advantage and point of cooking a more expensive cut of beef at this point. I love the flavor of pot roast but there's zero need to put a filet in the crock pot for 8 hours.

[Skjellyfetti]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Couldn't help but read this in The Waterboy's voice