0 Members and 1 Guest are viewing this topic.
DeliciousSent from my iPhone using Tapatalk
Quote from: Cire on March 15, 2016, 04:10:20 PMDeliciousSent from my iPhone using TapatalkNo, I get it and I know its a thing. I just don't get the need for it. I don't want the extra fat when I have steak, unless it's a less fatty cut.
Quote from: Cire on March 15, 2016, 04:10:20 PMDeliciousSent from my iPhone using Tapatalktoo much fat, not enough flavor. please ignore the direct relationship between fat and flavor, ok?
Ribeye is not fatty at all, 'clams.
Quote from: pissclams on March 15, 2016, 04:12:36 PMQuote from: Cire on March 15, 2016, 04:10:20 PMDeliciousSent from my iPhone using Tapatalktoo much fat, not enough flavor. please ignore the direct relationship between fat and flavor, ok?Yep, no limit. Why cook anything in fat? Why not just polish off a big scoop of lard for dinner. The best cooking is about balance. Pfft.
Quote from: CNS on March 15, 2016, 04:18:12 PMRibeye is not fatty at all, 'clams. we both know it is and that's about all you know about steak. now go home and fire up a cubed steak for momma. don't forget the montreal steak seasoning and this -
Quote from: CNS on March 15, 2016, 04:19:17 PMQuote from: pissclams on March 15, 2016, 04:12:36 PMQuote from: Cire on March 15, 2016, 04:10:20 PMDeliciousSent from my iPhone using Tapatalktoo much fat, not enough flavor. please ignore the direct relationship between fat and flavor, ok?Yep, no limit. Why cook anything in fat? Why not just polish off a big scoop of lard for dinner. The best cooking is about balance. Pfft.don't tell me, tell peter luger and emeril. those f'n idiots. next time i'm in vegas i'm going to your steakhouse. finally, someone who knows steak. phew.
Quote from: CNS on March 15, 2016, 05:20:04 AMI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working. more fond, more flavor, more smoke. got anything to back those "preferences" up?didn't think so. we're not talking about land-o-lakes here, use a butter that's higher in milk fat
I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.
Quote from: pissclams on March 15, 2016, 04:04:10 PMQuote from: CNS on March 15, 2016, 05:20:04 AMI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working. more fond, more flavor, more smoke. got anything to back those "preferences" up?didn't think so. we're not talking about land-o-lakes here, use a butter that's higher in milk fatThe milk solids in butter are what have the low smoke point...
Quote from: 8manpick on March 15, 2016, 04:44:31 PMQuote from: pissclams on March 15, 2016, 04:04:10 PMQuote from: CNS on March 15, 2016, 05:20:04 AMI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working. more fond, more flavor, more smoke. got anything to back those "preferences" up?didn't think so. we're not talking about land-o-lakes here, use a butter that's higher in milk fatThe milk solids in butter are what have the low smoke point...Whatever, Emeril
Quote from: CNS on March 15, 2016, 04:47:52 PMQuote from: 8manpick on March 15, 2016, 04:44:31 PMQuote from: pissclams on March 15, 2016, 04:04:10 PMQuote from: CNS on March 15, 2016, 05:20:04 AMI go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working. more fond, more flavor, more smoke. got anything to back those "preferences" up?didn't think so. we're not talking about land-o-lakes here, use a butter that's higher in milk fatThe milk solids in butter are what have the low smoke point...Whatever, EmerilCould you clarify that? Smells like you're burning up.
Sent from my iPhone using Tapatalk
