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Thread: I think I've made a convert

  1. #1
    Bryan Guest

    Default I think I've made a convert

    My son's best friend had never had beef that was not well done prior
    to about a year or so ago. When he used to stay for dinner I'd make
    his beef well done because that's what he chose after me explaining to
    him about doneness. Since then, he has gotten more adventurous, and
    tonight I made a whole sirloin that varied in doneness from MR to M.
    When he asked for another piece, my wife asked him whether he wanted
    the more or less cooked part, and he chose the rarer. It was a nice
    sirloin, cooked over briquets with the addition of half burned cherry
    and a piece of well seasoned hickory.

    --Bryan

  2. #2
    ImStillMags Guest

    Default Re: I think I've made a convert

    On Jul 2, 6:35*pm, Bryan <bryangsimm...@gmail.com> wrote:
    > My son's best friend had never had beef that was not well done prior
    > to about a year or so ago. *When he used to stay for dinner I'd make
    > his beef well done because that's what he chose after me explaining to
    > him about doneness. Since then, he has gotten more adventurous, and
    > tonight I made a whole sirloin that varied in doneness from MR to M.
    > When he asked for another piece, my wife asked him whether he wanted
    > the more or less cooked part, and he chose the rarer. *It was a nice
    > sirloin, cooked over briquets with the addition of half burned cherry
    > and a piece of well seasoned hickory.
    >
    > --Bryan


    He's finally figuring out the taste difference....good job !!

  3. #3
    Bryan Guest

    Default Re: I think I've made a convert

    On Jul 2, 8:54*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Jul 2, 6:35*pm, Bryan <bryangsimm...@gmail.com> wrote:
    >
    > > My son's best friend had never had beef that was not well done prior
    > > to about a year or so ago. *When he used to stay for dinner I'd make
    > > his beef well done because that's what he chose after me explaining to
    > > him about doneness. Since then, he has gotten more adventurous, and
    > > tonight I made a whole sirloin that varied in doneness from MR to M.
    > > When he asked for another piece, my wife asked him whether he wanted
    > > the more or less cooked part, and he chose the rarer. *It was a nice
    > > sirloin, cooked over briquets with the addition of half burned cherry
    > > and a piece of well seasoned hickory.

    >
    > > --Bryan

    >
    > He's finally figuring out the taste difference....good job !!


    In my experience, minorities and Whites from poor and rural areas tend
    to have a cultural bias against meat cooked less than well done. My
    father grew up in rural Missouri, and he didn't approve of beef cooked
    less than medium well. When we went out to dinner, he wouldn't allow
    me to order steak rare. He said it disgusted him. He only grudgingly
    allowed me to order medium rare.

    --Bryan

  4. #4
    Tommy Joe Guest

    Default Re: I think I've made a convert

    On Jul 2, 9:35*pm, Bryan <bryangsimm...@gmail.com> wrote:

    > My son's best friend had never had beef that was not well done prior
    > to about a year or so ago. *When he used to stay for dinner I'd make
    > his beef well done because that's what he chose after me explaining to
    > him about doneness. Since then, he has gotten more adventurous, and
    > tonight I made a whole sirloin that varied in doneness from MR to M.
    > When he asked for another piece, my wife asked him whether he wanted
    > the more or less cooked part, and he chose the rarer. *It was a nice
    > sirloin, cooked over briquets with the addition of half burned cherry
    > and a piece of well seasoned hickory.



    Interesting. Not often that people are willing to change that
    way. I don't know the age of your son, but his friend is probably
    young enough to have not yet become inflexible. I believe but cannot
    prove and won't even try that most people who detest certain foods
    cooked in a certain way had horrible early experiences with those
    foods. Liver for example. Most people's first encounter with liver
    is with the type that has been cooked to the consistency of leather
    mixed with chalk. I think the topic is interesting, how one's tastes
    are developed early. It's an accomplishment to get someone to try a
    change with their eating preferences. Of course maybe you sons friend
    never gets to have any say in how any of his food is cooked at home.
    So maybe when he visits your son and you it's a chance for him to have
    some input into the menu. So the kid went from well done all the way
    to medium. Soon he will ask for rare as he works his way back to
    raw. I applaud you accomplishment. Don't mean to diminish it
    either. But like I said, maybe the kid has no say at home, so when he
    comes to your place it gives him a chance to spread his wings and fly.

    TJ

  5. #5
    blake murphy Guest

    Default Re: I think I've made a convert

    On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:

    > On Jul 2, 8:54*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >> On Jul 2, 6:35*pm, Bryan <bryangsimm...@gmail.com> wrote:
    >>
    >>> My son's best friend had never had beef that was not well done prior
    >>> to about a year or so ago. *When he used to stay for dinner I'd make
    >>> his beef well done because that's what he chose after me explaining to
    >>> him about doneness. Since then, he has gotten more adventurous, and
    >>> tonight I made a whole sirloin that varied in doneness from MR to M.
    >>> When he asked for another piece, my wife asked him whether he wanted
    >>> the more or less cooked part, and he chose the rarer. *It was a nice
    >>> sirloin, cooked over briquets with the addition of half burned cherry
    >>> and a piece of well seasoned hickory.

    >>
    >>> --Bryan

    >>
    >> He's finally figuring out the taste difference....good job !!

    >
    > In my experience, minorities and Whites from poor and rural areas tend
    > to have a cultural bias against meat cooked less than well done. My
    > father grew up in rural Missouri, and he didn't approve of beef cooked
    > less than medium well. When we went out to dinner, he wouldn't allow
    > me to order steak rare. He said it disgusted him. He only grudgingly
    > allowed me to order medium rare.
    >
    > --Bryan


    so your father was a bully. that explains a lot about the revenge
    fantasies.

    blake

  6. #6
    Brooklyn1 Guest

    Default Re: I think I've made a convert

    On Sat, 2 Jul 2011 18:35:14 -0700 (PDT), Bryan
    <[email protected]> wrote:

    >My son's best friend had never had beef that was not well done prior
    >to about a year or so ago. When he used to stay for dinner I'd make
    >his beef well done because that's what he chose after me explaining to
    >him about doneness. Since then, he has gotten more adventurous, and
    >tonight I made a whole sirloin that varied in doneness from MR to M.
    >When he asked for another piece, my wife asked him whether he wanted
    >the more or less cooked part, and he chose the rarer. It was a nice
    >sirloin, cooked over briquets with the addition of half burned cherry
    >and a piece of well seasoned hickory.


    What was the point of hickory with briquets.. you do realize that
    briquets contain petro chemicals and Crisco.

  7. #7
    notbob Guest

    Default Re: I think I've made a convert

    On 2011-07-03, Brooklyn1 <Gravesend1> wrote:

    > What was the point of hickory with briquets.. you do realize that
    > briquets contain petro chemicals and Crisco.


    Do you realize not everyone can get hickory, either wood or lump
    charcoal? Hickory pretty much stops at the Mississippi R. Hell, here
    in CO, there's not even ANY native hardwood! It's pay big bucks for
    imported or use briquets. Being all anal about it is nice, but once
    the briquet is fully lit, not much petro anythig gonna spoil one's
    food. Besides, my geezer buds ain't good enough to tell the diff.

    nb

  8. #8
    Bryan Guest

    Default Re: I think I've made a convert

    On Jul 3, 10:58*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:
    > > On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > >> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:

    >
    > >>> My son's best friend had never had beef that was not well done prior
    > >>> to about a year or so ago. When he used to stay for dinner I'd make
    > >>> his beef well done because that's what he chose after me explaining to
    > >>> him about doneness. Since then, he has gotten more adventurous, and
    > >>> tonight I made a whole sirloin that varied in doneness from MR to M.
    > >>> When he asked for another piece, my wife asked him whether he wanted
    > >>> the more or less cooked part, and he chose the rarer. It was a nice
    > >>> sirloin, cooked over briquets with the addition of half burned cherry
    > >>> and a piece of well seasoned hickory.

    >
    > >>> --Bryan

    >
    > >> He's finally figuring out the taste difference....good job !!

    >
    > > In my experience, minorities and Whites from poor and rural areas tend
    > > to have a cultural bias against meat cooked less than well done. *My
    > > father grew up in rural Missouri, and he didn't approve of beef cooked
    > > less than medium well. *When we went out to dinner, he wouldn't allow
    > > me to order steak rare. *He said it disgusted him. *He only grudgingly
    > > allowed me to order medium rare.

    >
    > > --Bryan

    >
    > so your father was a bully. *that explains a lot about the revenge
    > fantasies.


    And you're a pathetic hippie weakling who doesn't have the will, or
    probably even the resources to exact punishment on an enemy. Go smoke
    some more pot, Blake.
    >
    > blake


    --Bryan

  9. #9
    Brooklyn1 Guest

    Default Re: I think I've made a convert

    On 3 Jul 2011 18:37:50 GMT, notbob <[email protected]> wrote:

    >On 2011-07-03, Brooklyn1 <Gravesend1> wrote:
    >
    >> What was the point of hickory with briquets.. you do realize that
    >> briquets contain petro chemicals and Crisco.

    >
    >Do you realize not everyone can get hickory, either wood or lump
    >charcoal? Hickory pretty much stops at the Mississippi R. Hell, here
    >in CO, there's not even ANY native hardwood! It's pay big bucks for
    >imported or use briquets. Being all anal about it is nice, but once
    >the briquet is fully lit, not much petro anythig gonna spoil one's
    >food. Besides, my geezer buds ain't good enough to tell the diff.


    I have so much hickory growing here that I'm constantly hacking down
    saplings because they grow so tall and spindly at the edge of the
    woods searching for sun that when they ice up in winter they fall
    across my mowing areas but don't spring back up in spring. I much
    prefer a gas grill, when I wanna cook I wanna cook now!

  10. #10
    Bryan Guest

    Default Re: I think I've made a convert

    On Jul 3, 5:36*pm, Brooklyn1 <Gravesend1> wrote:
    > On 3 Jul 2011 18:37:50 GMT, notbob <not...@notbob.invalid> wrote:
    >
    > >On 2011-07-03, Brooklyn1 <Gravesend1> wrote:

    >
    > >> What was the point of hickory with briquets.. you do realize that
    > >> briquets contain petro chemicals and Crisco.

    >
    > >Do you realize not everyone can get hickory, either wood or lump
    > >charcoal? *Hickory pretty much stops at the Mississippi R. *Hell, here
    > >in CO, there's not even ANY native hardwood! *It's pay big bucks for
    > >imported or use briquets. *Being all anal about it is nice, but once
    > >the briquet is fully lit, not much petro anythig gonna spoil one's
    > >food. *Besides, my geezer buds ain't good enough to tell the diff.


    There are only tiny traces of coal impurities in cooking charcoal.
    The Mississippi River isn't the border for hickories. There are
    plenty of Shagbarks in the Ozarks, as far west as Oklahoma, and even
    eastern Kansas: http://esp.cr.usgs.gov/data/atlas/little/caryovat.pdf
    If I lived where there were no hardwoods, I'd fill my hatchback with
    fruit and nut woods and drive them back.
    >
    > I have so much hickory growing here that I'm constantly hacking down
    > saplings because they grow so tall and spindly at the edge of the
    > woods searching for sun that when they ice up in winter they fall
    > across my mowing areas but don't spring back up in spring. *I much
    > prefer a gas grill, when I wanna cook I wanna cook now!


    Go ahead and cook without smoke. Give me wood over a gas grill any
    day.

    --Bryan

  11. #11
    John Kuthe Guest

    Default Re: I think I've made a convert

    On Jul 3, 7:40*pm, Bryan <bryangsimm...@gmail.com> wrote:
    > On Jul 3, 5:36*pm, Brooklyn1 <Gravesend1> wrote:
    >
    > > On 3 Jul 2011 18:37:50 GMT, notbob <not...@notbob.invalid> wrote:

    >
    > > >On 2011-07-03, Brooklyn1 <Gravesend1> wrote:

    >
    > > >> What was the point of hickory with briquets.. you do realize that
    > > >> briquets contain petro chemicals and Crisco.

    >
    > > >Do you realize not everyone can get hickory, either wood or lump
    > > >charcoal? *Hickory pretty much stops at the Mississippi R. *Hell, here
    > > >in CO, there's not even ANY native hardwood! *It's pay big bucks for
    > > >imported or use briquets. *Being all anal about it is nice, but once
    > > >the briquet is fully lit, not much petro anythig gonna spoil one's
    > > >food. *Besides, my geezer buds ain't good enough to tell the diff.

    >
    > There are only tiny traces of coal impurities in cooking charcoal.
    > The Mississippi River isn't the border for hickories. *There are
    > plenty of Shagbarks in the Ozarks, as far west as Oklahoma, and even
    > eastern Kansas:http://esp.cr.usgs.gov/data/atlas/little/caryovat.pdf
    > If I lived where there were no hardwoods, I'd fill my hatchback with
    > fruit and nut woods and drive them back.
    >
    >
    >
    > > I have so much hickory growing here that I'm constantly hacking down
    > > saplings because they grow so tall and spindly at the edge of the
    > > woods searching for sun that when they ice up in winter they fall
    > > across my mowing areas but don't spring back up in spring. *I much
    > > prefer a gas grill, when I wanna cook I wanna cook now!

    >
    > Go ahead and cook without smoke. *Give me wood over a gas grill any
    > day.
    >
    > --Bryan


    I hear that! I used that wood you gave me Bryan, along with some
    hickory that I bought and smoked the heck out of that chicken I
    cooked, and it was GOOD! Mmmmmm!

    I'm thinking of making a little metal plate to put over the briquettes
    and smoking wood in the bottom of my Weber kettle to make a better
    smoker out of it. But I haven't done that yet.

    John Kuthe...

  12. #12
    blake murphy Guest

    Default Re: I think I've made a convert

    On Sun, 3 Jul 2011 14:24:53 -0700 (PDT), Bryan wrote:

    > On Jul 3, 10:58*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    >> On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:
    >>> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >>>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:

    >>
    >>>>> My son's best friend had never had beef that was not well done prior
    >>>>> to about a year or so ago. When he used to stay for dinner I'd make
    >>>>> his beef well done because that's what he chose after me explaining to
    >>>>> him about doneness. Since then, he has gotten more adventurous, and
    >>>>> tonight I made a whole sirloin that varied in doneness from MR to M.
    >>>>> When he asked for another piece, my wife asked him whether he wanted
    >>>>> the more or less cooked part, and he chose the rarer. It was a nice
    >>>>> sirloin, cooked over briquets with the addition of half burned cherry
    >>>>> and a piece of well seasoned hickory.

    >>
    >>>>> --Bryan

    >>
    >>>> He's finally figuring out the taste difference....good job !!

    >>
    >>> In my experience, minorities and Whites from poor and rural areas tend
    >>> to have a cultural bias against meat cooked less than well done. *My
    >>> father grew up in rural Missouri, and he didn't approve of beef cooked
    >>> less than medium well. *When we went out to dinner, he wouldn't allow
    >>> me to order steak rare. *He said it disgusted him. *He only grudgingly
    >>> allowed me to order medium rare.

    >>
    >>> --Bryan

    >>
    >> so your father was a bully. *that explains a lot about the revenge
    >> fantasies.

    >
    > And you're a pathetic hippie weakling who doesn't have the will, or
    > probably even the resources to exact punishment on an enemy. Go smoke
    > some more pot, Blake.


    no, i'm not a child who stomps his feet and says 'they're gonna pay for
    this!' 'this' being smoking on an empty bus or the like. i'm certainly
    not going to waste my time devising elaborate means of 'exacting
    punishment.'

    blake

  13. #13
    jmcquown Guest

    Default Re: I think I've made a convert


    "blake murphy" <[email protected]> wrote in message
    news:1xgxaz1on98ne$.1fu6utuzty1sh$.[email protected] ..
    > On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:
    >
    >> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:
    >>>
    >>>> My son's best friend had never had beef that was not well done prior
    >>>> to about a year or so ago. When he used to stay for dinner I'd make
    >>>> his beef well done because that's what he chose after me explaining to
    >>>> him about doneness. Since then, he has gotten more adventurous, and
    >>>> tonight I made a whole sirloin that varied in doneness from MR to M.
    >>>> When he asked for another piece, my wife asked him whether he wanted
    >>>> the more or less cooked part, and he chose the rarer. It was a nice
    >>>> sirloin, cooked over briquets with the addition of half burned cherry
    >>>> and a piece of well seasoned hickory.
    >>>
    >>>> --Bryan
    >>>
    >>> He's finally figuring out the taste difference....good job !!

    >>
    >> In my experience, minorities and Whites from poor and rural areas tend
    >> to have a cultural bias against meat cooked less than well done. My
    >> father grew up in rural Missouri, and he didn't approve of beef cooked
    >> less than medium well. When we went out to dinner, he wouldn't allow
    >> me to order steak rare. He said it disgusted him. He only grudgingly
    >> allowed me to order medium rare.
    >>
    >> --Bryan

    >
    > so your father was a bully. that explains a lot about the revenge
    > fantasies.
    >
    > blake


    I hate to add flame to the fire, but I've witnessed the same thing when
    dining with some of my black co-workers. They ordered prime rib well done.
    Eeek! Still, I don't begrudge anyone the choice. I wouldn't NOT cook a
    steak well done if I'd invited someone over for dinner and that's the way
    they wanted it cooked. I prefer my hamburgers med-rare, too, but I'm not
    going to make someone eat theirs that way if that isn't what they want.
    Rare, medium, med-rare, well done. It's all a matter of taste

    Jill


  14. #14
    John Kuthe Guest

    Default Re: I think I've made a convert

    On Jul 6, 3:36*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > "blake murphy" <blakepmNOTT...@verizon.net> wrote in message
    >
    > news:1xgxaz1on98ne$.1fu6utuzty1sh$.[email protected] ..
    >
    >
    >
    > > On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:

    >
    > >> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > >>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:

    >
    > >>>> My son's best friend had never had beef that was not well done prior
    > >>>> to about a year or so ago. *When he used to stay for dinner I'd make
    > >>>> his beef well done because that's what he chose after me explaining to
    > >>>> him about doneness. Since then, he has gotten more adventurous, and
    > >>>> tonight I made a whole sirloin that varied in doneness from MR to M.
    > >>>> When he asked for another piece, my wife asked him whether he wanted
    > >>>> the more or less cooked part, and he chose the rarer. *It was a nice
    > >>>> sirloin, cooked over briquets with the addition of half burned cherry
    > >>>> and a piece of well seasoned hickory.

    >
    > >>>> --Bryan

    >
    > >>> He's finally figuring out the taste difference....good job !!

    >
    > >> In my experience, minorities and Whites from poor and rural areas tend
    > >> to have a cultural bias against meat cooked less than well done. *My
    > >> father grew up in rural Missouri, and he didn't approve of beef cooked
    > >> less than medium well. *When we went out to dinner, he wouldn't allow
    > >> me to order steak rare. *He said it disgusted him. *He only grudgingly
    > >> allowed me to order medium rare.

    >
    > >> --Bryan

    >
    > > so your father was a bully. *that explains a lot about the revenge
    > > fantasies.

    >
    > > blake

    >
    > I hate to add flame to the fire, but I've witnessed the same thing when
    > dining with some of my black co-workers. *They ordered prime rib well done.
    > Eeek! *Still, I don't begrudge anyone the choice. *I wouldn't NOT cook a
    > steak well done if I'd invited someone over for dinner and that's the way
    > they wanted it cooked. *I prefer my hamburgers med-rare, too, but I'm not
    > going to make someone eat theirs that way if that isn't what they want.
    > Rare, medium, med-rare, well done. *It's all a matter of taste
    >
    > Jill


    True Jill. Some people for some strange reason like their perfectly
    good beef ruined! Go figure!

    John Kuthe...

  15. #15
    Doug Freyburger Guest

    Default Re: I think I've made a convert

    jmcquown wrote:
    >
    > I hate to add flame to the fire, but I've witnessed the same thing when
    > dining with some of my black co-workers. They ordered prime rib well done.
    > Eeek! Still, I don't begrudge anyone the choice. I wouldn't NOT cook a
    > steak well done if I'd invited someone over for dinner and that's the way
    > they wanted it cooked. I prefer my hamburgers med-rare, too, but I'm not
    > going to make someone eat theirs that way if that isn't what they want.
    > Rare, medium, med-rare, well done. It's all a matter of taste


    End cuts of prime rib are very popular. End cuts are well done. Hence
    well done is popular. Whether popular equals good is a matter for
    discussion, but having tried an end cut of prime rib I do get why well
    done gets equated with good. Well done and still tender is extremely
    hard to pull off and impossible with a thick enough cut but where it's
    possible and from whom it's possible well done tends to be excellent.

    I say the reason well done is frowned upon is so many people have had
    tough well done pieces they equate the two if if they were inextrictably
    linked. With a thick enough cut they are but the existance of prime rib
    end cuts teach us they are not inextrictably linked.

  16. #16
    Bryan Guest

    Default Re: I think I've made a convert

    On Jul 4, 10:19*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > On Sun, 3 Jul 2011 14:24:53 -0700 (PDT), Bryan wrote:
    > > On Jul 3, 10:58*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > >> On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:
    > >>> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > >>>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:

    >
    > >>>>> My son's best friend had never had beef that was not well done prior
    > >>>>> to about a year or so ago. When he used to stay for dinner I'd make
    > >>>>> his beef well done because that's what he chose after me explainingto
    > >>>>> him about doneness. Since then, he has gotten more adventurous, and
    > >>>>> tonight I made a whole sirloin that varied in doneness from MR to M..
    > >>>>> When he asked for another piece, my wife asked him whether he wanted
    > >>>>> the more or less cooked part, and he chose the rarer. It was a nice
    > >>>>> sirloin, cooked over briquets with the addition of half burned cherry
    > >>>>> and a piece of well seasoned hickory.

    >
    > >>>>> --Bryan

    >
    > >>>> He's finally figuring out the taste difference....good job !!

    >
    > >>> In my experience, minorities and Whites from poor and rural areas tend
    > >>> to have a cultural bias against meat cooked less than well done. *My
    > >>> father grew up in rural Missouri, and he didn't approve of beef cooked
    > >>> less than medium well. *When we went out to dinner, he wouldn't allow
    > >>> me to order steak rare. *He said it disgusted him. *He only grudgingly
    > >>> allowed me to order medium rare.

    >
    > >>> --Bryan

    >
    > >> so your father was a bully. *that explains a lot about the revenge
    > >> fantasies.

    >
    > > And you're a pathetic hippie weakling who doesn't have the will, or
    > > probably even the resources to exact punishment on an enemy. *Go smoke
    > > some more pot, Blake.

    >
    > no, i'm not a child who stomps his feet


    No, I guess not.

    > and says 'they're gonna pay for
    > this!' *'this' being smoking on an empty bus or the like.


    Once a passenger gets on, it's no longer an empty bus, and the smoke
    is still there.

    > *i'm certainly not going to waste my time devising elaborate means of 'exacting punishment.'


    But it's fun, Blake.
    >
    > blake


    --Bryan

  17. #17
    sf Guest

    Default Re: I think I've made a convert

    On Wed, 6 Jul 2011 14:53:48 +0000 (UTC), Doug Freyburger
    <[email protected]> wrote:

    > I say the reason well done is frowned upon is so many people have had
    > tough well done pieces they equate the two if if they were inextrictably
    > linked. With a thick enough cut they are but the existance of prime rib
    > end cuts teach us they are not inextrictably linked.


    People also like the end cuts for the crunch and extra seasoning.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  18. #18
    L G Guest

    Default Re: I think I've made a convert

    jmcquown wrote:
    >
    > "blake murphy" <[email protected]> wrote in message
    > news:1xgxaz1on98ne$.1fu6utuzty1sh$.[email protected] ..
    >> On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:
    >>
    >>> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    >>>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:
    >>>>
    >>>>> My son's best friend had never had beef that was not well done prior
    >>>>> to about a year or so ago. When he used to stay for dinner I'd make
    >>>>> his beef well done because that's what he chose after me
    >>>>> explaining to
    >>>>> him about doneness. Since then, he has gotten more adventurous, and
    >>>>> tonight I made a whole sirloin that varied in doneness from MR to M.
    >>>>> When he asked for another piece, my wife asked him whether he wanted
    >>>>> the more or less cooked part, and he chose the rarer. It was a nice
    >>>>> sirloin, cooked over briquets with the addition of half burned cherry
    >>>>> and a piece of well seasoned hickory.
    >>>>
    >>>>> --Bryan
    >>>>
    >>>> He's finally figuring out the taste difference....good job !!
    >>>
    >>> In my experience, minorities and Whites from poor and rural areas tend
    >>> to have a cultural bias against meat cooked less than well done. My
    >>> father grew up in rural Missouri, and he didn't approve of beef cooked
    >>> less than medium well. When we went out to dinner, he wouldn't allow
    >>> me to order steak rare. He said it disgusted him. He only grudgingly
    >>> allowed me to order medium rare.
    >>>
    >>> --Bryan

    >>
    >> so your father was a bully. that explains a lot about the revenge
    >> fantasies.
    >>
    >> blake

    >
    > I hate to add flame to the fire, but I've witnessed the same thing
    > when dining with some of my black co-workers. They ordered prime rib
    > well done. Eeek! Still, I don't begrudge anyone the choice. I
    > wouldn't NOT cook a steak well done if I'd invited someone over for
    > dinner and that's the way they wanted it cooked. I prefer my
    > hamburgers med-rare, too, but I'm not going to make someone eat theirs
    > that way if that isn't what they want. Rare, medium, med-rare, well
    > done. It's all a matter of taste
    >
    > Jill

    Racist...

  19. #19
    blake murphy Guest

    Default Re: I think I've made a convert

    On Wed, 6 Jul 2011 08:05:54 -0700 (PDT), Bryan wrote:

    > On Jul 4, 10:19*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    >> On Sun, 3 Jul 2011 14:24:53 -0700 (PDT), Bryan wrote:
    >>> On Jul 3, 10:58*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
    >>>> On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:

    >>
    >>>>> In my experience, minorities and Whites from poor and rural areas tend
    >>>>> to have a cultural bias against meat cooked less than well done. *My
    >>>>> father grew up in rural Missouri, and he didn't approve of beef cooked
    >>>>> less than medium well. *When we went out to dinner, he wouldn't allow
    >>>>> me to order steak rare. *He said it disgusted him. *He only grudgingly
    >>>>> allowed me to order medium rare.

    >>
    >>>>> --Bryan

    >>
    >>>> so your father was a bully. *that explains a lot about the revenge
    >>>> fantasies.

    >>
    >>> And you're a pathetic hippie weakling who doesn't have the will, or
    >>> probably even the resources to exact punishment on an enemy. *Go smoke
    >>> some more pot, Blake.

    >>
    >> no, i'm not a child who stomps his feet

    >
    > No, I guess not.
    >
    >> and says 'they're gonna pay for
    >> this!' *'this' being smoking on an empty bus or the like.

    >
    > Once a passenger gets on, it's no longer an empty bus, and the smoke
    > is still there.
    >
    >> *i'm certainly not going to waste my time devising elaborate means of 'exacting punishment.'

    >
    > But it's fun, Blake.


    if you're a petulant child, sure.

    blake

  20. #20
    Bryan Guest

    Default Re: I think I've made a convert

    On Jul 6, 7:05*pm, L G <Lar...@fastsportscar.com> wrote:
    > jmcquown wrote:
    >
    > > "blake murphy" <blakepmNOTT...@verizon.net> wrote in message
    > >news:1xgxaz1on98ne$.1fu6utuzty1sh$.[email protected] ...
    > >> On Sat, 2 Jul 2011 19:40:48 -0700 (PDT), Bryan wrote:

    >
    > >>> On Jul 2, 8:54 pm, ImStillMags <sitara8...@gmail.com> wrote:
    > >>>> On Jul 2, 6:35 pm, Bryan <bryangsimm...@gmail.com> wrote:

    >
    > >>>>> My son's best friend had never had beef that was not well done prior
    > >>>>> to about a year or so ago. *When he used to stay for dinner I'd make
    > >>>>> his beef well done because that's what he chose after me
    > >>>>> explaining to
    > >>>>> him about doneness. Since then, he has gotten more adventurous, and
    > >>>>> tonight I made a whole sirloin that varied in doneness from MR to M..
    > >>>>> When he asked for another piece, my wife asked him whether he wanted
    > >>>>> the more or less cooked part, and he chose the rarer. *It was a nice
    > >>>>> sirloin, cooked over briquets with the addition of half burned cherry
    > >>>>> and a piece of well seasoned hickory.

    >
    > >>>>> --Bryan

    >
    > >>>> He's finally figuring out the taste difference....good job !!

    >
    > >>> In my experience, minorities and Whites from poor and rural areas tend
    > >>> to have a cultural bias against meat cooked less than well done. *My
    > >>> father grew up in rural Missouri, and he didn't approve of beef cooked
    > >>> less than medium well. *When we went out to dinner, he wouldn't allow
    > >>> me to order steak rare. *He said it disgusted him. *He only grudgingly
    > >>> allowed me to order medium rare.

    >
    > >>> --Bryan

    >
    > >> so your father was a bully. *that explains a lot about the revenge
    > >> fantasies.

    >
    > >> blake

    >
    > > I hate to add flame to the fire, but I've witnessed the same thing
    > > when dining with some of my black co-workers. *They ordered prime rib
    > > well done. Eeek! *Still, I don't begrudge anyone the choice. *I
    > > wouldn't NOT cook a steak well done if I'd invited someone over for
    > > dinner and that's the way they wanted it cooked. *I prefer my
    > > hamburgers med-rare, too, but I'm not going to make someone eat theirs
    > > that way if that isn't what they want. Rare, medium, med-rare, well
    > > done. *It's all a matter of taste

    >
    > > Jill

    >
    > Racist...


    LG, you are an idiot.

    --Bryan

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