It took you 2 bites????
- TheMessiah94

I was 15 and hungry

Sorry, flagged this one by accident

She gets an A+ for her customer service and not immediately replying "that's a chicken burger, you dumbass" but she also gets an F from the Department of Health for not immediately replying "that's a chicken burger, you dumbass"
- Harambe

I mean She was trying to not insult you. Gotta give her the A+.

Yeah, those people are the best. I hate salmon, but its usually still got that really pink center too it when its cooked right
- mdw7413

I like Tuna medium rare. So good.

I was 15 and hungry
- mdw7413

I bet you have used that excuse for other things too.

I like Tuna medium rare. So good.
- JRR1285

So much better than salmon.

Mako steaks are the best, but really have to cook it perfect, there is no middle ground.

Yeah, I know that. Unfortunately the guidelines for cooking most meats absolutely obliterates it. You have to look for a middle ground.
- JRR1285

IDGAF about beef. I'll eat it 100% raw, as long as it's not like the dogfood choice-grade stuff.

I always use a thermopen on the grill and take it off as soon as it hits about 122 degrees, which is a hair below rare (125). After I let it rest with some foil on top of it it comes out dead-on perfect every single time.

I mean She was trying to not insult you. Gotta give her the A+.
- tomburton99

Yeah and she turned out to be cute once I picked up the food, so A++

So much better than salmon.

Mako steaks are the best, but really have to cook it perfect, there is no middle ground.
- mdw7413

I haven't had mako in so long but man is that stuff good

I bet you have used that excuse for other things too.
- JRR1285

Nope. But I had a lot of friends who used the old saying "A ___ doesn't have a face." I could never understand that one

Nope. But I had a lot of friends who used the old saying "A ___ doesn't have a face." I could never understand that one
- mdw7413

Gross, yes it does and yes it matters

IDGAF about beef. I'll eat it 100% raw, as long as it's not like the dogfood choice-grade stuff.

I always use a thermopen on the grill and take it off as soon as it hits about 122 degrees, which is a hair below rare (125). After I let it rest with some foil on top of it it comes out dead-on perfect every single time.
- Harambe

My issue with beef sometimes is how fast it can cool off if it's a big cut. I like it to be hot and cooking it on the rare side make it loose temp faster. I shoot for medium rare - medium partly because I am also feeding a 3 year old I don't want to kill.

I haven't had mako in so long but man is that stuff good
- Harambe

It really is. Swordfish is up there too. Never had it, but my buddy in FL raves about grouper all the time.

Gross, yes it does and yes it matters
- Harambe

Exactly

Nope. But I had a lot of friends who used the old saying "A ___ doesn't have a face." I could never understand that one
- mdw7413

It's attached to the face, it does matter.

Or "they all look the same upside down."

My issue with beef sometimes is how fast it can cool off if it's a big cut. I like it to be hot and cooking it on the rare side make it loose temp faster. I shoot for medium rare - medium partly because I am also feeding a 3 year old I don't want to kill.
- JRR1285

Yeah, but I'll never not rest it. I love buying (christ am I putting this one on the tee for, well..everyone) big, thicker cuts (like 2"+) of either strip/shell or ribeye, when I can.

I typically get the grill screaming hot and sear the poop out of them for a few minutes on each side and on the edges as well...then turn off the middle burner and leave the two outside ones on about 3/4 and let it go until they're up to temp.

Personally speaking, I'd rather have slightly cooler steak that's cooked perfectly than something that didn't rest, got dry, and is a little more cooked than I like it. There's no right answer though.

It's attached to the face, it does matter.

Or "they all look the same upside down."
- JRR1285

This is Chiefs right? I feel like an idiot asking but I only vaguely remember the origin on this user.
- JRR1285

Nope, guess again

Yeah, but I'll never not rest it. I love buying (christ am I putting this one on the tee for, well..everyone) big, thicker cuts (like 2"+) of either strip/shell or ribeye, when I can.

I typically get the grill screaming hot and sear the poop out of them for a few minutes on each side and on the edges as well...then turn off the middle burner and leave the two outside ones on about 3/4 and let it go until they're up to temp.

Personally speaking, I'd rather have slightly cooler steak that's cooked perfectly than something that didn't rest, got dry, and is a little more cooked than I like it. There's no right answer though.
- Harambe

I have been trying to cook more like that but to a slightly higher temp.

I really want to try sous vide.

Nope, guess again
- Harambe

Dammit.

Smelly?

I have been trying to cook more like that but to a slightly higher temp.

I really want to try sous vide.
- JRR1285

I have one, they're awesome. Season it, throw it in a ziplock with butter, thyme, rosemary, and some crushed garlic cloves and then sear it when it's done. That's pretty much the easiest way to cook it perfectly. I prefer it on the rarer-side of medium-rare, so I always cook it low to maybe 118-120 and then sear the hell out of it after the fact. Some people say you can sear it first but it gets kind of gross and grey looking in the bath so I always do it after.

Dammit.

Smelly?
- JRR1285

GREAT GUESS JRR

Yeah, cooked eggs go in a bowl. I am so paranoid about food borne illnesses after working in a restaurant. Learn a lot about food prep and storage.

I watch some food videos where I see people try to make the germiest situation. One guy was prepping whole squid and he was wiping off the wood cutting board with a sponge. His whole family is gonna die.
- JRR1285

I was watching bar rescue last night and they had this place he was fixing was the worst I’ve ever seen. I couldn’t believe what the cooks would do. Raw chicken gloves to cutting fresh salad back to the chicken sorta stuff. Then old meats just laying around for weeks n shyt. Taffer lost his mind baaaaaad!

I have one, they're awesome. Season it, throw it in a ziplock with butter, thyme, rosemary, and some crushed garlic cloves and then sear it when it's done. That's pretty much the easiest way to cook it perfectly. I prefer it on the rarer-side of medium-rare, so I always cook it low to maybe 118-120 and then sear the hell out of it after the fact. Some people say you can sear it first but it gets kind of gross and grey looking in the bath so I always do it after.
- Harambe

I would probably only try searing it after. Like you said it must look a little ugly if you sear it first. The whole point is to have nice color and grill marks.

I was watching bar rescue last night and they had this place he was fixing was the worst I’ve ever seen. I couldn’t believe what the cooks would do. Raw chicken gloves to cutting fresh salad back to the chicken sorta stuff. Then old meats just laying around for weeks n shyt. Taffer lost his mind baaaaaad!
- Slimtj100

Holy poop that is bad. I would be dry heaving.

GREAT GUESS JRR
- Harambe