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johnsmith45678

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    Favorite Piece of Meat?

    in Food Traditions & Culture

    Posted

    I would happily eat raw pork if I could find it. I have eaten raw chicken on numerous occasions including the liver, gizzards and brain (all raw).

    Yikes! Aren't you concerned with trichinosis or salmonella? Or E. coli?

    Not really, many years ago I decided to stop worrying about everything and just enjoy life. :biggrin:

    Here are some pictures from eGullet Tokyo get together

    The chicken sashimi platter, top left is chicken tenderloin, moving clockwise there is chicken gizzards, down in the right hand corner is chicken breast and finally the chicken liver

    Wow, that kind of blows my mind! Us Americans are terrified of raw chicken.

    What does raw chicken taste like? I have to admit, it doesn't seem appealing.

    And I too don't think I could summon the fortitude to try raw chicken. :shock:

    Ming Tsai's Blue Ginger Line @ Super Target

    in Ready to Eat

    Posted

    I just saw an online ad for Ming Tsai's Blue Ginger line at Super Target. I've seen Ming Tsai cutting boards before, but his apparently new food line is news to me. There are coupons on Super Target's main page -- looks like there are entrees, appetizers, glazes...

    I'll probably try them, if I ever get to Target (which I don't care for and very rarely shop at). But, for me, this cheapens my image of Ming in my mind. Just like when Michael Graves did a cheesy product line for them. But, hey, I'd likely do the same if there was enough cash! :raz:

    http://sites.target.com/site/en/supertarge...upertarget_home

    Favorite Piece of Meat?

    in Food Traditions & Culture

    Posted

    Nose to tail pig, nose to tail lamb minus the skin and wool of course :biggrin: , venison, moose, any wild bird (goose, duck, partridge, etc), wild bunny, domestic goose and duck (especially frois gois and confit) and the tough cuts of organic beef and all the other animals I have yet to taste with the exception of rover the dog and fluffy the cat :laugh: 

    Has anyone eaten horse meat? If so what did it taste like and did you enjoy it?

    I ate horse in Quebec and it was really fantastic. It was served in a peppercorn sauce. The meat was tender but had a bit of chew, and the connective tissue was surprisingly easy to eat. It wasn't a braised piece of meat, it was seared, so I was surprised that the connective stuff was so palatable.

    I don't understand why people eat meat but get crazy about eating horse. What makes a cow any more "slaughterable" than a horse? I think they are both beautiful, tasty animals.

    How about dog?

    Is your question an effort to trip up my logic? You expect me to say that I would never eat a dog since they are cute and cuddly, and that some people feel the same way about horses?

    Your logic about horses and cows seems like it can also be applied to dogs, so I'm wondering if you eat dog too.

    Odd/weird requests!

    in Food Traditions & Culture

    Posted

    I work in a resturant where we offer basic sandwiches. Quite a few people order tuna fish mixed with egg salad....

    Which by itself isn't to bad. But when you put swiss cheese, onions, hot sauce AND mustard on it all and 'demand' it be mixed together before putting it on the bread....then it gets weird.

    I like all of those things....alone, but mixed up? Yuck!

    That actually sounds pretty good to me! :smile: But not too much hot sauce!

    Favorite Piece of Meat?

    in Food Traditions & Culture

    Posted

    Nose to tail pig, nose to tail lamb minus the skin and wool of course :biggrin: , venison, moose, any wild bird (goose, duck, partridge, etc), wild bunny, domestic goose and duck (especially frois gois and confit) and the tough cuts of organic beef and all the other animals I have yet to taste with the exception of rover the dog and fluffy the cat :laugh: 

    Has anyone eaten horse meat? If so what did it taste like and did you enjoy it?

    I ate horse in Quebec and it was really fantastic. It was served in a peppercorn sauce. The meat was tender but had a bit of chew, and the connective tissue was surprisingly easy to eat. It wasn't a braised piece of meat, it was seared, so I was surprised that the connective stuff was so palatable.

    I don't understand why people eat meat but get crazy about eating horse. What makes a cow any more "slaughterable" than a horse? I think they are both beautiful, tasty animals.

    How about dog?

    Rachael Ray

    in Food Media & Arts

    Posted

    Here's a great rant about RR:

    http://jackiebeatrules.com/blog/?p=111

    :laugh:  :laugh:  :laugh:

    That entire piece was nauseating to me.

    Like someone said earlier, being hateful is so easy. Jackie, how about

    showing a bit of class and writing something intellectual and

    thoughtful? Or does that take too much effort? :rolleyes:

    Because the words intellectual and Rachael Ray don't go together? :raz:

    I found myself nodding my head in agreement throughout most of that piece. I too have made this observation to myself:

    But the most annoying part is that she always takes a bite of her food and moans like it’s the best thing she’s ever had in her mouth [...]. I have never — NEVER — heard her say anything even remotely negative or even neutral for that matter.

    Besides that, I laughed my ass off! :raz:

    Favorite Piece of Meat?

    in Food Traditions & Culture

    Posted · Edited by johnsmith45678 (log)

    What's your favorite piece/cut of meat?

    Mine would be the outer layer on the top side of a piece of prime rib. Oooohhh man, that's soooo good. We rubbed prime ribs with a salt/pepper/etc. rub before cooking. When leftover prime ribs came back from the carving stations, I used to slice off and eat only that part. I think the inner part of prime rib is kind of nasty -- flavorless and rubbery and usually too rare.

    I also think T-bone steaks are pretty good. Ribeyes too I think (been a long time).

    As for filet mignons, I think they're overrated -- they're really tender, but don't have much flavor at all.

    update - Oh, flank steak is pretty good too. :smile:

    Odd/weird requests!

    in Food Traditions & Culture

    Posted · Edited by johnsmith45678 (log)

    This is an interesting thread and a discussion that I'm sure has been taken up before. Who knows more about what we like? Ourselves or the cook?

    Personally, I hate meat past medium. But, who's to say that the guy who likes it well done is wrong? I mean, if that's someone's preference, who are we to tell them it's wrong? This I've never understood. It's sort of the old, who do we cook for? Ourselves or the customers??

    Screw the customer -- I cook for myself! :raz: Seriously, there is a general consensus on a great many things -- white wine with chicken; red wine with beef; dessert following the entree, not preceeding; what's more healthy to eat and what's less so; don't put ketchup on steak; etc. etc. etc. But, hell, if the customer wants to deviate from these conventions we can either oblige and take their money, or throw them out like MPW! :wink:

    Rachael Ray

    in Food Media & Arts

    Posted

    For years, I devoured the show, and Ray and I enjoyed a problem-free relationship. But as she became more popular and her detractors became more vocal, I realized that if I wanted to defend her, I should try a few of her recipes. You can imagine my dismay when, 21 recipes later, I was forced to admit that I could not complete a 30-Minute Meal in 30 minutes. Ray's four-course "Cooking for 10 in 30 Italian Style" menu took me a frenzied one hour, 25 minutes, and 57 seconds. Though the food was very good, I came away exhausted and with a burnt finger.

    Heh, she obviously missed the first parts of the recipe:

    1. Have an unbearably perky personality.

    2. Be hyperactive.

    3. Get hopped-up on caffeine.

    4. ...

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