How much of a foodie are you?

[Alnitak]

I can see why.
Who wants to look at food that appears to be in the late stages of Rabies........ .......

It is desireable in drinks like a nice matcha green tea

 

[belamyi]

I can see why.
Who wants to look at food that appears to be in the late stages of Rabies........ .......

When you can have...

 

[pat grimshaw]

^ All those semi-liquid meals above need a garnish to make them more appealing

...A jus is a light sauce made to accompany meats usually that typically includes the juices of the meat itself.

I get a bit anxious about those meat juices when I make beef stew. I firstly sear the diced topside steak in a pan before adding them to the casserole pot. But I'm never sure if the liquid in the pan is meat juice or liquid fat.

 

[Alnitak]

^ All those semi-liquid meals above need a garnish to make them more appealing



I get a bit anxious about those meat juices when I make beef stew. I firstly sear the diced topside steak in a pan before adding them to the casserole pot. But I'm never sure if the liquid in the pan is meat juice or liquid fat.

It depends on the cut of meat. Juices from leaner cuts will have a higher proportion of water, proteins, myoglobin, and other cell contents. Then a jus will be desirable, as the meat will have lost a lot of his liquid content after cooking if done by a dry method. In the case of stewing, probably not helpful to cook with fatty bits or to add it into the pot.

 

[pat grimshaw]

^ I cut off any visible fat on the diced topside meat.

The butcher told me topside is lean but tough and is suitable for stewing/slow cooking.

But I still need to educate myself on how to cook other cuts.

 

[belamyi]

Damn, the stupidest, most boring and vacuous threads are always the most successful

- - - Updated - - -

 

[zoltanspawn]

^ All those semi-liquid meals above need a garnish to make them more appealing



I get a bit anxious about those meat juices when I make beef stew. I firstly sear the diced topside steak in a pan before adding them to the casserole pot. But I'm never sure if the liquid in the pan is meat juice or liquid fat.

Fat is flavor.

 

[belamyi]

Fat is flavor.

You mean to say that skinny people are insipid.

 

[pat grimshaw]

A moment on the lips can mean a lifetime on the hips

 

[belamyi]

^ If you're feminine enough

 

[pat grimshaw]

^ I could have used the word 'belly' but it doesn't rhyme.

I think ZS (in post #67) is talking about restaurant food. I want Nutrition and Satiety as well as Taste in the food I eat.

 

[pat grimshaw]

I've explained earlier @ #63 that I don't like fat but Belamo's new gif reminds me all the slimy fat in a chicken carcass.

I strip of the skin and each time I'm shocked at so much fat and grease around the flesh.

I shuck the slimy skin from the legs and still there's globules of white fat floating around. I wash the fat off before marinading the flesh and baking afterward.

 

[belamyi]

 

[Alnitak]

^ I cut off any visible fat on the diced topside meat.

The butcher told me topside is lean but tough and is suitable for stewing/slow cooking.

But I still need to educate myself on how to cook other cuts.

View attachment 1313877

Fatty bits can tolerate very high dry heat, grilling and broiling, which either caramelizes or toasts the fats depending on the temperature and marinade.

Lean steaks take some skill to cook correctly. I usually mechanically tenderize a sirloin by poking it repeatedly with a knife. Some fancy chefs have a special tool for this.

It's usually preferable to eat a steak within 5 to 10 minutes of cooking. The meat can toughen and lose its flavor once it's cooled off, but insufficiently rested if consumed before then.

 

[belamyi]

 

[pat grimshaw]

...Lean steaks take some skill to cook correctly. I usually mechanically tenderize a sirloin by poking it repeatedly with a knife. Some fancy chefs have a special tool for this...

Do you mean one of these mallets?

I have never used one but somehow they seem rather like cheating.

But I suppose I'm displaying my ignorance here because I do buy 'processed' meat which the butcher has put through a mincing machine.

 

[pat grimshaw]

That twitching anus reminds me of this rabid attention-whore. How FAR did that tongue go in, I wonder.

 

[pat grimshaw]

We have two Foodie threads

https://www.justusboys.com/forum/threads/462490-Are-You-A-Foodie?p=11336632#post11336632

I think these two threads could be combined.

 

[Alistair]

What's the point? One was dead for 2 years, the other for 2 weeks. Oh I get it, you just wanted to insult fat people.

 

[Centipede]

Lmfaooooooo @ the image shown in the first post.

I'm very adventurous when it comes too food, so is Josh - I'll try it all considering I have 0 allergies.