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PostPosted: Wed Feb 17, 2016 9:31 am 
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Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?
Pink is fine.

I just don't want my plate looking like a crime scene at the end.

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PostPosted: Wed Feb 17, 2016 9:36 am 
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Boilermaker Rick wrote:
Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?
Pink is fine.

I just don't want my plate looking like a crime scene at the end.

1. It isn't blood.
2. Don't cut into your steak too quickly.

Fucking rookies, I swear.

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PostPosted: Wed Feb 17, 2016 9:48 am 
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Prime rib is pink, yet the meat is cooked. The pictures IMU posted are closer to red than pink.

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PostPosted: Wed Feb 17, 2016 10:01 am 
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I like my prime rib to be a nice, fat, grilled rib steak. I've tried and tried to appreciate prime rib...it's just not nearly as good without a nice char on the faces.

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PostPosted: Wed Feb 17, 2016 10:20 am 
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This thread needs Scorehead.

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PostPosted: Wed Feb 17, 2016 10:30 am 
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good dolphin wrote:
Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?


Um, yes! Let me tell you, the ends are full of flavor.



Absolutely, they are crispy, caramelized, and glorious!

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PostPosted: Wed Feb 17, 2016 11:37 am 
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Hatchetman wrote:
This thread needs Scorehead.


Why?

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PostPosted: Wed Feb 17, 2016 11:51 am 
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Tall Midget wrote:
good dolphin wrote:
Dr. Kenneth Noisewater wrote:
How do some of you guys eat prime rib?

Are you all fighting over the crusty end slices?


Um, yes! Let me tell you, the ends are full of flavor.



Absolutely, they are crispy, caramelized, and glorious!

I eat the crab legs.


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PostPosted: Wed Feb 17, 2016 12:20 pm 
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Regular Reader wrote:
Boilermaker Rick wrote:
I'll just have a burger.


I'll never get the allure of the medium/medium rare/rare cooked burger.


I'm with you on that; burgers are best well done with crispy exteriors--the key is to use meat with enough fat (20%) and not to pack the meat too densely when forming the patty. I don't even use my fingers...just a knife and fork to loosely arrange. It will still stick together as it heats in the pan (of course, it's harder to do that on a grill grate...)

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PostPosted: Wed Feb 17, 2016 7:33 pm 
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Jaw Breaker wrote:
Regular Reader wrote:

I'll never get the allure of the medium/medium rare/rare cooked burger.


I'm with you on that; burgers are best well done with crispy exteriors--the key is to use meat with enough fat (20%) and not to pack the meat too densely when forming the patty. I don't even use my fingers...just a knife and fork to loosely arrange. It will still stick together as it heats in the pan (of course, it's harder to do that on a grill grate...)


I like mine well too. With bacon.


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PostPosted: Wed Feb 17, 2016 8:25 pm 
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rogers park bryan wrote:
Anybody order a Loveburger? Well DONE

:lol: I'm just now getting around to this thread.

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PostPosted: Wed Feb 17, 2016 8:37 pm 
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W_Z wrote:
Money's too tight for steak.


You can get sirloins at a good price. Make a good marinade for them, and they will taste great.

Valli Produce currently has strip steaks for $6.99/lb

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PostPosted: Wed Feb 17, 2016 8:59 pm 
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Hanging tender or hanger steak can be cooked to well done or really close to it (though not recommended) without being ruined. It's a great cut if you can find it and can be prepared anyway.


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PostPosted: Wed Feb 17, 2016 9:16 pm 
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good cheap eats is a skirt steak at a mexican grocery (arrachera). have them run it through the "machine."

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PostPosted: Wed Feb 17, 2016 9:57 pm 
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Well done burgers are as bad as well done steaks.

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PostPosted: Wed Feb 17, 2016 9:58 pm 
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Hatchetman wrote:
This thread needs Scorehead.


I'll take "Historically Great Falseholds" for $1000, Alex ...

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PostPosted: Wed Feb 17, 2016 9:59 pm 
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FavreFan wrote:
Well done burgers are as bad as well done steaks.


Might as well just eat a hockey puck.

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PostPosted: Wed Feb 17, 2016 10:20 pm 
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Sirloin is a very flavorful...great bang for your buck steak. No marinade needed.

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PostPosted: Wed Feb 17, 2016 10:27 pm 
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GoldenJet wrote:
Sirloin is a very flavorful...great bang for your buck steak. No marinade needed.


A marinade with some citrus will really make a sirloin pop.

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PostPosted: Thu Feb 18, 2016 7:57 am 
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Hatchetman wrote:
good cheap eats is a skirt steak at a mexican grocery (arrachera). have them run it through the "machine."


have to find outer skirt steak...that's where the money is


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PostPosted: Thu Feb 18, 2016 9:55 am 
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Chus wrote:
FavreFan wrote:
Well done burgers are as bad as well done steaks.


Might as well just eat a hockey puck.
Have you ever eaten at a restaurant that serves actual hockey pucks instead of burgers?

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PostPosted: Thu Feb 18, 2016 10:08 am 
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I made a Meatloaf last night for the first time. It was alright.


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PostPosted: Thu Feb 18, 2016 10:10 am 
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alright? doesn't sound like a ringing endorsement. What recipe did you use?

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PostPosted: Thu Feb 18, 2016 10:18 am 
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Hatchetman wrote:
alright? doesn't sound like a ringing endorsement. What recipe did you use?

Trying to keep to low carbs so no recipe. I kinda winged it. But I forgot to salt it a little.


I just used green peppers, onions and an egg. Balled it up and threw it in the oven


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PostPosted: Thu Feb 18, 2016 11:04 am 
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never understood the appeal of meat loaf

if i'm going to take ground beef and mash it together, i want a burger not some baked "loaf" that has breadcrumbs and eggs


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PostPosted: Thu Feb 18, 2016 11:06 am 
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Bagels wrote:
never understood the appeal of meat loaf


I'm sorry you've never had good meatloaf. :lol:

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PostPosted: Thu Feb 18, 2016 11:06 am 
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Bagels wrote:
never understood the appeal of meat loaf



not even "paradise by the dashboard light"?


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PostPosted: Thu Feb 18, 2016 11:10 am 
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Bagels wrote:
never understood the appeal of meat loaf

if i'm going to take ground beef and mash it together, i want a burger not some baked "loaf" that has breadcrumbs and eggs

There is a time and place for both.

A solid meatloaf is tasty as hell. Some nice gravy...buttery mashed potatoes...some broccoli... hell yeah.

mcbrides knows what I'm talking about.

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PostPosted: Thu Feb 18, 2016 11:14 am 
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Hatchetman wrote:
Bagels wrote:
never understood the appeal of meat loaf


I'm sorry you've never had good meatloaf. :lol:


Bagels + randy Parker = match

I love meatloaf. I think you need some milk and breadcrumbs plus something to flavor it with, rpb.


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PostPosted: Thu Feb 18, 2016 11:20 am 
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IMU wrote:
Bagels wrote:
never understood the appeal of meat loaf

if i'm going to take ground beef and mash it together, i want a burger not some baked "loaf" that has breadcrumbs and eggs

There is a time and place for both.

A solid meatloaf is tasty as hell. Some nice gravy...buttery mashed potatoes...some broccoli... hell yeah.

mcbrides knows what I'm talking about.


A meatloaf frosted with mashed potatoes before baking or crusted with a ketchup/sauce is great eating.

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