bosco Posted January 25, 2009 Share Posted January 25, 2009 The one eyed spitting sirloin... don't you mean trouser trout? Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
trademark Posted January 25, 2009 Share Posted January 25, 2009 ok I'm unsubscribing from this thread......... Link to comment Share on other sites More sharing options...
dudeondacouch Posted January 25, 2009 Share Posted January 25, 2009 This thread delivers! Link to comment Share on other sites More sharing options...
Jerboa113 Posted January 25, 2009 Share Posted January 25, 2009 someone has their meat in the gutter it sounds like. "The penalty good men pay for indifference to public affairs is to be ruled by evil men." - Plato Link to comment Share on other sites More sharing options...
Guest LGT-NY Posted January 25, 2009 Share Posted January 25, 2009 That sounds unsanitary. Link to comment Share on other sites More sharing options...
Jerboa113 Posted January 26, 2009 Share Posted January 26, 2009 sure does. "The penalty good men pay for indifference to public affairs is to be ruled by evil men." - Plato Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 26, 2009 Share Posted January 26, 2009 it adds extra mineral's to your meat when you throw it in slimy places. OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
Jacks GT Posted January 26, 2009 Share Posted January 26, 2009 Hobo piss gives it great tang Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 26, 2009 Share Posted January 26, 2009 I thought it was the other side for the tang but the piss for the zest! OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
Jacks GT Posted January 26, 2009 Share Posted January 26, 2009 Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 26, 2009 Share Posted January 26, 2009 OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
Penguin Posted January 27, 2009 Share Posted January 27, 2009 ok I'm unsubscribing from this thread......... because I beat my meat in a dark closet. Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted January 31, 2009 Share Posted January 31, 2009 at this thread.. As this forum's mod, do I have to give Bosco a warning? Anyhow, tenderizing is a 1940s thing. Good cuts today do not need tenderizing unless maybe you are talking about flank/skirt which should be marinated anyway to breakdown the proteins a bit. Link to comment Share on other sites More sharing options...
bosco Posted January 31, 2009 Share Posted January 31, 2009 As this forum's mod, do I have to give Bosco a warning? sorry, i got caught up in the moment. Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
Guest LGT-NY Posted January 31, 2009 Share Posted January 31, 2009 So how long do you think it is safe to leave out a steak at room temp before it starts to "go bad"? Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted February 1, 2009 Share Posted February 1, 2009 Im not sure I am on board with the leaving the meat out on the counter overnight. When meat is aged, it's done at a specific temperature in sealed environment. Link to comment Share on other sites More sharing options...
joeleodee Posted February 1, 2009 Share Posted February 1, 2009 Are we talking about tubesteak here? Anyway, most popular steaks should not need additional tenderizing, and if they do, don't waste your money on a subpar product. Ribeyes, sirloins, tenderloins, porters, striploin, T-bone all should be tender enough. There are certain steaks that could use a little help, however, whether it be marinating or malleting. What comes to mind initially is flank steaks, flatirons, and noncentercut striploin. These take very well to marinating, however, there is another method if you don't have time for properly marinating, yet still want to enjoy these very flavorful cuts of meat. Has anyone heard of whats known as a Jaccard? http://www.laprimashops.com/Jaccard-Original-Professional-Meat-Tenderizer--48-Blade_p_338.html What I have had great results doing with this kind of meat tenderizer is this. Season your steak and then use the Jaccard on both sides thoroughly. This tenderizes and helps inject that flavor from the seasoning simultaneously and yields a mouth-watering meal. This is a little trick I use when serving tougher cuts of meat. Link to comment Share on other sites More sharing options...
ShrinerMonkey Posted February 5, 2009 Share Posted February 5, 2009 I only tenderize the tougher cuts of meat like minute steak or round. But I prefer to cook those cuts with low slow cooking methods like braizing or roasting so it really doesn't matter that much. Link to comment Share on other sites More sharing options...
Jacks GT Posted February 7, 2009 Share Posted February 7, 2009 Mmmm Steak Link to comment Share on other sites More sharing options...
Guest heightsgtltd Posted February 7, 2009 Share Posted February 7, 2009 Mmmm Tube Steak Link to comment Share on other sites More sharing options...
Jacks GT Posted February 7, 2009 Share Posted February 7, 2009 Link to comment Share on other sites More sharing options...
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