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Pervs and pervettes
Replies
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RunHardBeStrong wrote: »Geez.. I leave for a bit and come back to this. Now I am hungry.
Wanna a donut?
Does it have a cream filled center??2 -
IndianaGolfer wrote: »This all might be too much for even me, I'm gonna find a beginners room
For some reason I think you could teach lessons.
0 -
IndianaGolfer wrote: »This all might be too much for even me, I'm gonna find a beginners room
You know you can come in and swing your club around for fun...0 -
IndianaGolfer wrote: »This all might be too much for even me, I'm gonna find a beginners room
Now he pulls the innocent act. Sure T.0 -
thedcubed1 wrote: »We're working on a nice juicy hunk of meat @RunHardBeStrong
Mmmmm my favorite!1 -
Y'all think I'm that bad? Omg I just google an copy paste it all
1 -
Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.0 -
Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....2 -
RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Riiiiiight!!
0 -
RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Moderation makes pervy intentions quite vanilla overall here, but understandably so.0 -
nitromaniac wrote: »RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Riiiiiight!!
I know!!! I mean, I know "riiiight" means you are agreeing that some are using carefully laid out non perviness tactics here.0 -
RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Moderation makes pervy intentions quite vanilla overall here, but understandably so.
Yes. It's a fine line sometimes.0 -
RunHardBeStrong wrote: »RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Moderation makes pervy intentions quite vanilla overall here, but understandably so.
Yes. It's a fine line sometimes.
I guess.
2 -
As someone who's passion is cooking, I'm kind of an expert in meat rubs. I rub my own meat all the time and seldom allow anyone else to do so, as I prefer to control the flavor. I've found several methods that tend to get my meat hot, nibbling on some breast meat while pre-heating the oven really does it for me.
First of all, NEVER rub your meat raw. It's unhealthy and it really doesn't help. You need to get it hot first. REALLY hot. I like to get a fire going with an open flame and just put it right on there.
Next, you have *got* to work it for a bit, get it oiled up, add in your favorite spices for best flavoring. It's really important and you'll thank me for it later. By working it, of course, I mean give it a good rub, almost like a massage.
After awhile you'll get a nice sheen on your meat and you'll just know from the hardness if it's ready to be beaten. A lot of people make the mistake of trying to prime the meat in a toaster oven first, but seriously - don't blow it. All you're going to do is wind up trying to cook the whole thing in there and although you *can* finish your meat that way, it's just not as enjoyable. This should be a shared experience.
When beating your meat, I don't prefer going hardcore on it, but rather just enough for some penetration. Think of it as a slap and tickle. Don't forget to add more oil as needed to season it up properly.
Also, don't be afraid to stretch your meat out a bit - it seems odd at first, but it really opens it up and allows for better penetration - which is the ultimate goal here. We want that flavor to go DEEP into the meat.
Finally, I recommend slipping it all the way into the oven and just let the magic happen.
I know some guys like to crank the heat up and let it cook up fast, sorry - I'm not a fan of it. I prefer it low and slow. I want the juices to build up naturally, really letting that heat rise and getting the flavor to ooze out over time.
Trust me fellas, slower is better.
Once there's a fine glaze and your fat is almost completely melted from the long, slow heat of the oven, then you know you're finally ready to pull it out and devour it.
For those of you who have a lot of experience with this, might I recommend for added challenge a double Dutch oven and alternate your meat in both?
The challenge of course is to not allow one or the other to cool off too quickly while your meat's not in there.
It takes practice but it can also be quite satisfying.2 -
So...any personal meat tenderizers still hanging around...actually, I have sausage that needs encased....0
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As someone who's passion is cooking, I'm kind of an expert in meat rubs. I rub my own meat all the time and seldom allow anyone else to do so, as I prefer to control the flavor. I've found several methods that tend to get my meat hot, nibbling on some breast meat while pre-heating the oven really does it for me.
First of all, NEVER rub your meat raw. It's unhealthy and it really doesn't help. You need to get it hot first. REALLY hot. I like to get a fire going with an open flame and just put it right on there.
Next, you have *got* to work it for a bit, get it oiled up, add in your favorite spices for best flavoring. It's really important and you'll thank me for it later. By working it, of course, I mean give it a good rub, almost like a massage.
After awhile you'll get a nice sheen on your meat and you'll just know from the hardness if it's ready to be beaten. A lot of people make the mistake of trying to prime the meat in a toaster oven first, but seriously - don't blow it. All you're going to do is wind up trying to cook the whole thing in there and although you *can* finish your meat that way, it's just not as enjoyable. This should be a shared experience.
When beating your meat, I don't prefer going hardcore on it, but rather just enough for some penetration. Think of it as a slap and tickle. Don't forget to add more oil as needed to season it up properly.
Also, don't be afraid to stretch your meat out a bit - it seems odd at first, but it really opens it up and allows for better penetration - which is the ultimate goal here. We want that flavor to go DEEP into the meat.
Finally, I recommend slipping it all the way into the oven and just let the magic happen.
I know some guys like to crank the heat up and let it cook up fast, sorry - I'm not a fan of it. I prefer it low and slow. I want the juices to build up naturally, really letting that heat rise and getting the flavor to ooze out over time.
Trust me fellas, slower is better.
Once there's a fine glaze and your fat is almost completely melted from the long, slow heat of the oven, then you know you're finally ready to pull it out and devour it.
For those of you who have a lot of experience with this, might I recommend for added challenge a double Dutch oven and alternate your meat in both?
The challenge of course is to not allow one or the other to cool off too quickly while your meat's not in there.
It takes practice but it can also be quite satisfying.
Awesome. I actually read that word for word. My oven is warm now.3 -
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RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Moderation makes pervy intentions quite vanilla overall here, but understandably so.
I get that this is vanilla in here...makes me wonder about the 'kik' group as to what must go on in there....Im sure my head would explode!
0 -
People kik there meat around?
Ouch1 -
IndianaGolfer wrote: »People kik there meat around?
Ouch
If I could KIK my meat all of you would have seen me in movies!0 -
RunHardBeStrong wrote: »
actually no....rumor is that the oven expands when you are working it properly.....0 -
RunHardBeStrong wrote: »Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.Pretty much where I expected this thread to go.
Did not disappoint but still underwhelming in content.
Well, some of us are suppressing our true inner perv as to not scare away the OP.. Or at least I am sure that's what some are doing. I really have no idea what pervette even means....
Moderation makes pervy intentions quite vanilla overall here, but understandably so.
It has to vanilla here.... The moderators have forgotten we are adults and should be able to say what the *kitten* we want (see the use of *kitten* to make my point). It actually takes talent to perv correctly, because being blatant is just creepy.1 -
RunHardBeStrong wrote: »As someone who's passion is cooking, I'm kind of an expert in meat rubs. I rub my own meat all the time and seldom allow anyone else to do so, as I prefer to control the flavor. I've found several methods that tend to get my meat hot, nibbling on some breast meat while pre-heating the oven really does it for me.
First of all, NEVER rub your meat raw. It's unhealthy and it really doesn't help. You need to get it hot first. REALLY hot. I like to get a fire going with an open flame and just put it right on there.
Next, you have *got* to work it for a bit, get it oiled up, add in your favorite spices for best flavoring. It's really important and you'll thank me for it later. By working it, of course, I mean give it a good rub, almost like a massage.
After awhile you'll get a nice sheen on your meat and you'll just know from the hardness if it's ready to be beaten. A lot of people make the mistake of trying to prime the meat in a toaster oven first, but seriously - don't blow it. All you're going to do is wind up trying to cook the whole thing in there and although you *can* finish your meat that way, it's just not as enjoyable. This should be a shared experience.
When beating your meat, I don't prefer going hardcore on it, but rather just enough for some penetration. Think of it as a slap and tickle. Don't forget to add more oil as needed to season it up properly.
Also, don't be afraid to stretch your meat out a bit - it seems odd at first, but it really opens it up and allows for better penetration - which is the ultimate goal here. We want that flavor to go DEEP into the meat.
Finally, I recommend slipping it all the way into the oven and just let the magic happen.
I know some guys like to crank the heat up and let it cook up fast, sorry - I'm not a fan of it. I prefer it low and slow. I want the juices to build up naturally, really letting that heat rise and getting the flavor to ooze out over time.
Trust me fellas, slower is better.
Once there's a fine glaze and your fat is almost completely melted from the long, slow heat of the oven, then you know you're finally ready to pull it out and devour it.
For those of you who have a lot of experience with this, might I recommend for added challenge a double Dutch oven and alternate your meat in both?
The challenge of course is to not allow one or the other to cool off too quickly while your meat's not in there.
It takes practice but it can also be quite satisfying.
Awesome. I actually read that word for word. My oven is warm now.
Mine too....... I needed more meat at lunch. The salad was a bit puny.1 -
thedcubed1 wrote: »We're working on a nice juicy hunk of meat @RunHardBeStrong
No need to call me juicy....0 -
As someone who's passion is cooking, I'm kind of an expert in meat rubs. I rub my own meat all the time and seldom allow anyone else to do so, as I prefer to control the flavor. I've found several methods that tend to get my meat hot, nibbling on some breast meat while pre-heating the oven really does it for me.
First of all, NEVER rub your meat raw. It's unhealthy and it really doesn't help. You need to get it hot first. REALLY hot. I like to get a fire going with an open flame and just put it right on there.
Next, you have *got* to work it for a bit, get it oiled up, add in your favorite spices for best flavoring. It's really important and you'll thank me for it later. By working it, of course, I mean give it a good rub, almost like a massage.
After awhile you'll get a nice sheen on your meat and you'll just know from the hardness if it's ready to be beaten. A lot of people make the mistake of trying to prime the meat in a toaster oven first, but seriously - don't blow it. All you're going to do is wind up trying to cook the whole thing in there and although you *can* finish your meat that way, it's just not as enjoyable. This should be a shared experience.
When beating your meat, I don't prefer going hardcore on it, but rather just enough for some penetration. Think of it as a slap and tickle. Don't forget to add more oil as needed to season it up properly.
Also, don't be afraid to stretch your meat out a bit - it seems odd at first, but it really opens it up and allows for better penetration - which is the ultimate goal here. We want that flavor to go DEEP into the meat.
Finally, I recommend slipping it all the way into the oven and just let the magic happen.
I know some guys like to crank the heat up and let it cook up fast, sorry - I'm not a fan of it. I prefer it low and slow. I want the juices to build up naturally, really letting that heat rise and getting the flavor to ooze out over time.
Trust me fellas, slower is better.
Once there's a fine glaze and your fat is almost completely melted from the long, slow heat of the oven, then you know you're finally ready to pull it out and devour it.
For those of you who have a lot of experience with this, might I recommend for added challenge a double Dutch oven and alternate your meat in both?
The challenge of course is to not allow one or the other to cool off too quickly while your meat's not in there.
It takes practice but it can also be quite satisfying.
It would appear that I am the only one that read this as nothing more than talk about food.....0 -
thedcubed1 wrote: »We're working on a nice juicy hunk of meat @RunHardBeStrong
No need to call me juicy....
At this point, I would go for almost any hunk of meat. As long as it's not tough and chewy.. Long and thick would be nice too.2 -
RunHardBeStrong wrote: »thedcubed1 wrote: »We're working on a nice juicy hunk of meat @RunHardBeStrong
No need to call me juicy....
At this point, I would go for almost any hunk of meat. As long as it's not tough and chewy.. Long and thick would be nice too.
You say the sweetest things....
0 -
IndianaGolfer wrote: »People kik there meat around?
Ouch
If I could KIK my meat all of you would have seen me in movies!
LMAO!
0 -
RunHardBeStrong wrote: »thedcubed1 wrote: »We're working on a nice juicy hunk of meat @RunHardBeStrong
No need to call me juicy....
At this point, I would go for almost any hunk of meat. As long as it's not tough and chewy.. Long and thick would be nice too.
You say the sweetest things....
Thick is nice. I don't want mine too long though. I like to be able to eat a lot of it at once and if it's too big I'll choke.1
This discussion has been closed.
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