I'm sorry, but this is just wrong...
Replies
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One of my brothers eats raw onions the way I eat apples...now that is just wrong.
That's very wrong but people do it. :sick:0 -
anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.0
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People who cut the fat off meat before grilling or smoking. Blasphemy..
It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.0 -
anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.
Thank you! My wife does this and it drives me nuts. I always get mine medium rare and when she takes a bite of mine she says its so juicy and good but she can't get past the blood still coming out.0 -
anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.
My Dad is a chef.
I remember when my brother brought his fiance over his house and he was making filet mignon and she asked for it well done he said "Sure" then didn't miss a beat and reached into the fridge to make her a hamburger.
Medium rare for me please!0 -
People who cut the fat off meat before grilling or smoking. Blasphemy..
It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.
Last time I smoked a brisket, I had about 1/4" thick layer of fat cap on it, and the seasoning was on both sides. I had a lovely bark and a perfect smoke ring on it.
I trimmed it after it was done. I agree though that brisket sometimes needs a trim to season correctly. I was mostly referring to people who try to cut all the fat off of things like steak or pork before smoking or grilling.
I hate dry meat especially meat that gets grilled or smoked and comes out dry and chewy.0 -
sweet pickle relish in potato salad!! gag!!!0
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I don't want anything to be sweet that is not a dessert.
In other words, don't put sugar in my:
1. chili
2. cornbread
3. grits
4. spaghetti0 -
people that eat rice with sugar and milk.
Editing to clarify I am NOT talking about rice pudding. I am talking about cooked rice with butter, sugar and milk poured over the mess.
*nom nom nom nom nom nom*0 -
I don't want anything to be sweet that is not a dessert.
In other words, don't put sugar in my:
1. chili
2. cornbread
3. grits
4. spaghetti
Sugar in cornbread is just wrong.0 -
A poutine without the cheese curds
What is poutine?0 -
I always knew putting corn in salsa was a crime against nature!
Pickles are wrong no matter when or where, unless you're on a ship at sea trying to fight off scurvy.0 -
People who cut the fat off meat before grilling or smoking. Blasphemy..
It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.
Last time I smoked a brisket, I had about 1/4" thick later of fat cap on it, and the seasoning was on both sides. I had a lovely bark and a perfect smoke ring on it.
I trimmed it after it was done.
I hate dry meat especially meat that gets grilled or smoked and comes out dry and chewy.
Some cuts will have more subcataneous fat than needed. 1/4-1/8 of an inch of this should be sufficient. Anything else is to much IMHO.
I'm with you on dry meat. Being a Texan I love my brisket and smoked beef sausage. In fact I plan on opening a BBQ joint when I retire from the Army in 8 years.0 -
Chocolate Gravy...it is either white or brown. No need to add chocolate!0
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Pickles are wrong no matter when or where, unless you're on a ship at sea trying to fight off scurvy.
Obviously you have never had fried pickles!0 -
People who cut the fat off meat before grilling or smoking. Blasphemy..
It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.
Last time I smoked a brisket, I had about 1/4" thick later of fat cap on it, and the seasoning was on both sides. I had a lovely bark and a perfect smoke ring on it.
I trimmed it after it was done.
I hate dry meat especially meat that gets grilled or smoked and comes out dry and chewy.
Some cuts will have more subcataneous fat than needed. 1/4-1/8 of an inch of this should be sufficient. Anything else is to much IMHO.
I'm with you on dry meat. Being a Texan I love my brisket and smoked beef sausage. In fact I plan on opening a BBQ joint when I retire from the Army in 8 years.
Nice! I just started smoking my own meats within the last year, and it's been really fun. My husband really enjoys it too LOL
Agree with some cuts needing a trim, but lordy please don't take all the fat off!0 -
The crepe place at the mall that has lettuce as a filling.
LETTUCE WHAT ARE YOU DOING, YOU ARE COOL BUT YOU DON'T BELONG IN THERE.
THIS :laugh: hilarious!0 -
anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.
My Dad is a chef.
I remember when my brother brought his fiance over his house and he was making filet mignon and she asked for it well done he said "Sure" then didn't miss a beat and reached into the fridge to make her a hamburger.
Medium rare for me please!
If I'm cooking my own steak, or someone in my immediate family is cooking, I get mine Medium Rare. If we go out to eat, I order it medium. With the exception of one steakhouse in town, every other place I end up with a medium rare steak if I order medium.0 -
Vegan or vegetarian chilli/chicken nuggets/etc. These things are meant to have meat.0
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I'm not a picky eater at all but the way my wife eats cheeseburgers is disgusting. It has to be meat, cheese and bread only. No condiments. Then she dips it in honey. :sick:0
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