Thanksgiving Day coming up!

[corydoras]

it depends on how big you pocket is and if you know the difference ,i have eaten extremely expensive rabbit and not detected the slightest difference in it compared to killing one in the back field and eating it ,unless of course "quality" is not the food but the posh gravy that covers it?

a bull is pretty well the same as every bull the cuts are the same ,what beast ate growing up i expect give it a taste but its not about money just locality.

dont mix quality with money sellers will rip you off selling mutton as lamb if they could ,dont like lamb at all i prefer mutton myself but at mutton prices

quality is in the eyes of the beholder i have and always will prefer quantity over it

 

i'm sitting here enjoying a sandwich of chopped pork ,keep yyour spam i can get two tins for the price of one of that ,quality meal and cheap.food is eaten i dont care what it tastes like its a chore

I wasn't really talking specifically about food just about quality in general.

[chesters1]

I wasn't really talking specifically about food just about quality in general.

 

still the same quality is in the eye of the beholder ,IE do you buy a £1000 fridge that will last 5 years or 2 £200 ones that will last 3 years each?

my fridge must be "Quality"? it cost £8 in 1974 was born in the mid 50's and still works today but prestcold was perhaps a mid range fridge in its day? as i say money doesnt guarantee quality it just shows some sellers can get away with charging higher on the assumption more money = quality

in electronics a badge or lablel doesnt indicate quality theres only so many conveyor belts the goods can fall off the end of

i used to have a picture of a block of cheese ,one side was a "basics" type cheese label and on the other a mid range cheese label from a totally different company ,same cheese though

there is quality out there if you buy a top of the range rolls you get a decent car but your paying through the nose and its "quality" doesn't stop it depreciating like a stone ,for the money you could enjoy many cars and keep the change ,if you enjoy being seen to be able to afford a rolls thats fine but in a few years you will need a new one

Edited November 24, 2011 by chesters1

[corydoras]

No , no and no.. so a fresh steak is a freshly defrosted steak then ? good gravy, ( i wont say good God ) is that not tantamount to telling lie's about the freshness of meat ?

Ok the Myoglobin stuff that comes out of the meat when cooked.

Another slap for me for being so very wrong

 

How many people do you know who like their meat rare say they like it when the Myoglobin runs out after cooking, other than a bloody steak ?

I would imagine in your circle of friends none would say bloody steak, or venison.

Your very good at making straw men from peoples arguments. I never claimed that a fresh steak was a freshly defrosted steak. You said you don't like frozen meat, this would imply to me that you can discern the difference between meat that has been frozen and meat that has never been frozen, otherwise how could you know that you don't like frozen meat? When I was in the Merchant Navy nearly all our meat was by necessity frozen. Most of the beef was Argentinian Aberdeen Angus and was amongst some of the best beef I have ever prepared or tasted.

 

I too prefer my steaks rare, but I just say rare, not bloody. If the meat is of exceptional quality I'll have it blue, or even have it as steak tartare. I never eat my venison or lamb rare as this is a good way to pick up Toxoplasma cysts.

 

As to myoglobin, my mum and my sis can't handle "blood" coming out of there meat and I ALWAYS tell them it's not blood just myoglobin, muscle juice and they never get in a tizzy over it the way that you do.

[chesters1]

yuk i like my meat well done,

left to my own devices i would microwave the hell out of it ,i like microwaves so small yet so good at their job ,bung it in frozen and 20 minutes later its eatable.my mrs just uses an oven to do stuff ,nothing wrong with blond pies and pale steaks and saves all that washing

Edited November 24, 2011 by chesters1

[Tony U]

Back to Thanksgiving and our colonial cousins, I hope you all have a great day and go easy on the Turkey and stuffing.

 

Tony

[corydoras]

yuk i like my meat well done,

left to my own devices i would microwave the hell out of it ,i like microwaves so small yet so good at their job ,bung it in frozen and 20 minutes later its eatable.my mrs just uses an oven to do stuff ,nothing wrong with blond pies and pale steaks and saves all that washing

If that's your way of cooking then may as well stick to the cheap stuff.

[Andrew]

Your very good at making straw men from peoples arguments.

 

 

LoL love it.

[gozzer]

yuk i like my meat well done,

 

I'm with chesters on this, (not in his cooking methods), I cannot eat meat that is not 'well done'. That in itself is a personal thing, as to what is 'well done' varies with individual tastes. I have argued with chefs, after sending food back. Their insistence that " it should be cooked that way, and that's the way I do it", is usually answered by, "You're the chef, you cook it the way you think it should be done. I'm the customer and will only eat it the way I want it". I have walked out on a few occasions, but usually get my way, (not sure it it's been spat on, on dragged across the floor though). I rarely eat out now, and usually go for something 'simple' when I do. Food, like everything else, is down to personal taste, (literally), and just because some person with a 'blue ribbon' decides that it should be cooked that way, doesn't change my likes and dislikes.

 

John.

 

PS. Have a good Thanks Giving to all our transatlantic friends.

[corydoras]

If you can show me one instance of me making a straw man from another posters argument I'll put a cheque for a £5er in the post to you.

[corydoras]

I'm with chesters on this, (not in his cooking methods), I cannot eat meat that is not 'well done'. That in itself is a personal thing, as to what is 'well done' varies with individual tastes. I have argued with chefs, after sending food back. Their insistence that " it should be cooked that way, and that's the way I do it", is usually answered by, "You're the chef, you cook it the way you think it should be done. I'm the customer and will only eat it the way I want it". I have walked out on a few occasions, but usually get my way, (not sure it it's been spat on, on dragged across the floor though). I rarely eat out now, and usually go for something 'simple' when I do. Food, like everything else, is down to personal taste, (literally), and just because some person with a 'blue ribbon' decides that it should be cooked that way, doesn't change my likes and dislikes.

 

John.

 

PS. Have a good Thanks Giving to all our transatlantic friends.

I got no problems about serving a steak or any other meat well done. I used to like it that way myself. Come to my house and I'll cook it so well done that sparks fly off it if you blow on it, if that's the way you prefer it.