| Author | Message | ||
     Slaughter |
A very SCIENTIFIC presentation on Red Meat and health by a SCIENTIST. Not a sound bite but a PRESENTATION of data, explanation of the science. She explains the total lack of logic used by those who attempt to shame those who consume red meat in ANY quantity. As a man whose family has been in Dairy, Beef and Agriculture since coming from Germany in the early 1800's this does my heart good. It is very watchable. 30 minutes well spent. Of course those who have accepted "diet-as-religion" as the TRUE FAITH will never be convinced. Unfortunately, those with impossibly short attention spans and who only communicate thoughts by copy-and-paste will never be convinced. Excuse me, I'm getting ready for a BBQ this afternoon in this gorgeous weather! | ||
| Aesquire |
Amazing that the libertine hippie movement spawned the most puritan wannabe upright wretched busybodies. They just cannot STAND other people having fun. Some people have medical conditions where they shouldn't eat gluten. A tiny minority. Tiny. I'm in the minority that has to Moderate red meat consumption. I had a delicious 16 oz. sliced sirloin with mushroom wine sauce, Thursday when relatives came to town. Only red meat all week. I'm fine. They wanted to eat out & Delmonico's was chosen. ( steak/Italian local? chain ) Today I'm making pasta sauce with hot Italian sausage slices. Yea! Pork, the other white meat. | ||
| Torquehd |
Glad to be labeled a non-adherer. A dozen years ago, after my third grandparent died from heart issues, I became a "health nut" and switched to a vegetarian diet. That lasted about a year. Then I joined the army and started eating everything with no regard for my "health". Ironically I'm much stronger and healthier NOW than I was then. Red meat consumption increases testosterone, and delivers essential proteins and fatty acids important for proper cellular reproduction, particularly in muscles, cardiac tissues, and in brain cells. Which is really important if you like staying alive. And healthy. I tend to believe the "infowars" version of the story now. The food pyramid, which was shoved down my throat when I was in grade school, is designed to keep people fat, unhealthy, and mentally dull. Which is important if you're trying to foster a nation of subservient, sheepish slaves. All the low protein, low fat, high carb diets are based on pseudo science, just like global warming. You need to be intaking protein to keep your body strong and able to recover from injuries, fats to maintain body composition, aid in brain development (especially important in the early years of brain development) and hormone level maintenance, and cholesterol for cellular reproduction. Don't forget lots of milk to keep your bones dense and strong. | ||
| Ducbsa |
Just propaganda from the leftists: https://www.campusreform.org/?ID=10221 | ||
| H0gwash |
It is very, very difficult to objectively quantify what you're eating every day. You have to do a hardcore food audit. When the other half was diagnosed with pre-diabetes (and admittedly we were a bunch of hogs) we ended up reducing our plate sizes, but we still eat beef, just half the size and with just enough fats to make it *really* satisfying. Restaurant portions tend to be huuuge. Here in CA where chain restaurants are required to post nutritional data, the servings can be twice the size used in the nutritional data reported on the menu. Yes, if you ate that big restaurant steak every night for 30 years, you are probably fat and probably broke. If you had it once a week you're probably fine, especially if you exercise, which I don't, and which I'm trying to change, because then you can eat more which sounds awesome. There is also very little information out there about how our bodies metabolize/ eliminate the cholesterol we consume. Obviously if our bodies NEVER metabolized saturated fat/ cholesterol from breakfast eggs we'd be 90% full of cholesterol by weight in no time, but it is clear our bodies do. The recent craze for "steel cut oatmeal" is a known way to increase cholesterol digestion thru bile creation. *We like ours done medium rare* (Message edited by h0gwash on March 31, 2018 for *really* and *how we like it*) (Message edited by h0gwash on March 31, 2018) | ||
| 1313 |
I just love the Red Meat comic strip. Below are 2 of my all time favorites:   OH - that's not the red meat you were referring to... I LOVE me some red meat - as rare as possible, please! But I will not eat it raw. Odd I know, but I have been called worse... | ||
| Tootal |
Ahhh, steak tar tar! When I was in my 20's the old German's would bring it in. Fresh ground hamburger with onion and celery in it. Spread it on a piece of German style bread! Man that was good! Nobody ever got sick since it was fresh ground. | ||
| Aesquire |
If you make ground beef from a slab of beef you have an excellent shot at not having much bacteria. Buy it pre ground and you should cook it. Tar tar not my favorite. America's Test Kitchen goes on & on about flavor molecules from searing meat. I agree. | ||
| 86129squids |
Just got done beating my meat. Took the evening off in anticipation of a LOOONG day's Easter double shift tomorrow, sweetie's got beef tips in a Dominican marinade ready for dindin- black beans, rice, and maybe tostones too. Yay!  | ||
| 86129squids |
Patrick, here ya go. https://en.wikipedia.org/wiki/Maillard_reaction And, another of my fave gadgets/techniques explained, HIGHLY recommended... https://en.wikipedia.org/wiki/Sous-vide Sous-vide, THEN a quick sear... YUMMMM | ||
| Aesquire |
I'm a kitchen gadget fan. But honestly I use the same half dozen pans & tools and the toys languish in the cupboard. 2 cast iron skillets, a ten inch Lodge & an ancient little one a buddy who's a cast iron nut, gave me, smooth as glass, omlet only! pan. Old Revere ware set of my Mothers. Cast iron enamel Dutch oven. ( $35 Sam's club. ) a pizza pan a buddy gave me as a moving in present. ( used almost daily for frozen fish/chicken/potato units etc. It lives in the stove ) I have a baker rack shelf full of cast iron on tap, but the 10 inch that also lives in the stove is almost the only one used more than a few times a year. I've never fired up my food processor..... No... Correction! I've made cashew butter. Note to self. Make some more. A popcorn popper, the Theater stovetop brand with crank in handle. Great! Buy! Get! One! Microwave and toaster aside, the only electrical gadget I use is a rice cooker. I've not used the stove since I paid $16 for it. Someday I'll get a better one. My sister has a Japanese top line with fuzzy logic and used it all the time. Toss in rice & water in the morning & tell it what time you want it perfectly fine for dinner. Perfect. So..... I'd get a sous vide, but I fear it would live in the cupboard of forgotten toys. ( Edit.... Dang autocorrect! Duck! Duck!!!! ) (Message edited by Aesquire on March 31, 2018) | ||
| H0gwash |
I cooked Valentine's day ribeye in the sous vide machine one day and seared it the next day, it was super easy and it was magnificent. | ||
| Hootowl |
Pat, you’re missing out. Pork butt/shoulder, brisket. Anything that needs low and slow. Brisket 24 hours @155 is amazing. Just need to crisp up the outside on the smoker for about 2 hours. I did a turkey in it. Crowned it, bagged it, dark meat 12 hours, add breasts for 12 more. Around 130 degrees. Brown in oven. Best I’ve ever had. | ||
| Strokizator |
Got a NY strip in the sous-vide right now and a rack of ribs soaking up the rub in the refrigerator, hopefully to hit the smoker tomorrow if it ever quits snowing. Let me know when the lion and wolves go vegetarian; I may reconsider my position | ||
| Aesquire |
You guys are Enablers! Next you'll be urging me to ride an anachronistic great handling motorcycle from a company out of business for fun... Hey?!?! Wait A Minute?!?! I do use the Test Kitchen technique of heating steaks & pork chops in the oven up to near temp, then searing. No grey band of overcooked, etc. Sous Vide would be nice in that I could toss in a couple of steaks in vacuum pack in the morning and cook them whenever in the evening. Darn you!!! A local meat distributor, Palmers, individually packs them for restaurant use in sous vide & frost free storage. Cheaper than retail in bulk. Individual sales at store/cafe about the same as retail. They have great deals on a NY strip nerve end cut. ( nerve down the middle, visible but ignorable ) | ||
| Hootowl |
I’m not a fan of sousvide steak. Not enough bang for the time commitment. I just blast them in my egg at 800 degrees for 3-4 mins each side. Perfect. Steaks don’t benefit from low and slow cooking techniques. | ||
| 86129squids |
"Steaks don’t benefit from low and slow cooking techniques." That is correct. The benefit of sous-vide is that the protein is brought to whatever temperature you care for, and held there. You literally cannot overcook it. 131F to 140, IIRC, will bring you med-rare to medium. Also, we know that a cooked roast or turkey needs to "rest", to not lose the juices, and allow the protein fibers to relax again after being heated. Sous-vide won't allow the meat proteins to tense up, unless you REALLY want med-well to well. The key element is the ability to PRECISELY set the temp. I've had pork chops, steak, salmon, all you have to do at the finish is a quick sear. Wiki's content is pretty much correct. | ||
| H0gwash |
I am not a steak whisperer, I tend to kill steaks and pork chops too in the pan and I use the sous vide as a crutch so that I won't overcook them. | ||
| Hootowl |
In a pan I can see the benefit. Can’t get it hot enough/ not enough surface/contact area. Use a charcoal grill. Plenty hot. The beauty of sous vide is its ability to convert collagen to gelatin over long periods of time without overcooking or drying out the meat. Those tough cuts come out fork tender. As I said above, brisket benefits greatly from this method. Oh, and...do NOT throw out the liquid in the bag. It makes great soup stock, gravy, or liquid for stuffing. | ||
| Hootowl |
And, yeah, pork chops are great sous vided. (If that’s a word.). I buy pork loin at costco, slice into portions, and sous vide, then freeze. Easy meals. | ||
| Aesquire |
???? I get that you then have cooked meat in the freezer. But don't you have the same issues as raw meat bringing the temperature up to edible before searing? I'm ignorant here. Do you toss the pre cooked meat back into the pot & sous vide again? Seems like a waste of time the first time, unless you want long slow chemistry changes like gelatin conversion. ...... then it makes sense..... hmmmm ribs! | ||
| Aesquire |
I don't have a Green Egg, I do have a Weber. But the winds were 50 plus and raining sideways today. And for months the Weber has been a black shape in it's solar carved crater in the snow drift taller than it is. So the grilling season hasn't really started for me yet. | ||
| 86129squids |
Damn bunch of geeks here...  | ||
| Hootowl |
“unless you want long slow chemistry changes like gelatin conversion” Exactly. Well, collagen conversion into gelatin. I take a portion out of the freezer in the morning and put it in the fridge. For pork chops, I pan sear. That gets it warm enough. | ||
| Aesquire |
Thanks... Geeks!!! ??? Yah you betcha. You want to argue about tiny fractions of a second & measurements smaller than an RCH? Gun or Computer geek. We got both here, and I learn a lot. Food geeks? Why not? I came to cooking rather late in life, after Boy Scouts & campfire stuff & foil wrapped exhaust manifold meals. I've been trying to correct decades of laziness Everyone around me was a better cook, and being willing to do dishes for a meal well prepared is a bargain for all. When I lived in an apartment down the hall from a female couple, I observed a pattern. They'd argue over who did the dishes, and they'd build up in the sink. About every 28 days I'd hear a loud argument, they'd kiss and make up, and do the dishes together. Then the cycle would begin again. About week 2 their kitchen became unusable. So They got in the habit of asking if they could cook meals at my place, often asking if I wanted to kick in for another Cornish game hen or chop. They'd come over, cook a meal, make a mess, have some wine with the food, and go home. When you add in the fact that a great Wing joint was downstairs, and they'd serve me out the back door as I came down the fire escape to pick up my order, can you blame me for losing the habit of cooking? Likewise, later the SO was a better cook, and ditto laziness kicked in. So today I read the America's Test Kitchen Magazines, Cooks Illustrated and Cooks Country, and watch the shows, and have a variety of cookbooks old & new. Progress has been slow, but I can claim to have learned to cook an omelette 7 ways, including the insane technique of separating the whites from the yolks, whipping them to soft peaks, fold the yolks back in... cook. It delivers it's promise of a fluffy, airy dish, but it's seriously geeky in the effort to results ratio. I've decided on the optimum technique, cutting 1 pat butter per egg into 1/8" cubes and fork whipping with the eggs 80 strokes. ( from 2 America's test Kitchen recipes ) The fat from the butter keeps the proteins from binding and making the eggs rubbery, adds taste with no other distractions, and is easy, the fanatic fork whipping imparts the perfect amount of air without over working the eggs. Viola! What were we talking about? Oh, Geeks! Um. Yeah. | ||
| Hootowl |
This is my weapon of choice. https://www.amazon.com/dp/B00UKPBXM4?ref_=Oct_CABS ellerC_10962055011_0 I drilled a hole in the lid of a coleman party stacker cooler. Works great. | ||
| Pwnzor |
I will eat any animal I want, and I'd like to see anybody try and stop me! | ||
| Crusty |
I like:    And always  | ||
| 86129squids |
I'm with ya Matthew, but I draw the line at dawgies and kittehz. Some cultures eat dog, not me. Well, maybe I'd eat certain cats, if they deserved it. A male marking my stuff with urine, I'd find a way to BBQ that bastid. I hear that guinea pigs are tasty, not yet tried a skewer of them... | ||
| Ourdee |
Dog-n-Cat? Not a big deal. I've been there but found no reason to prefer them over beef or poultry. Frog-n-Snake? Same story. Crawfish? Now you are talking! |
