Who the hell eats blue rare steak?

[NZA]

all i want is medium

 

[Lakers Offseason]

Take absolutely everything as the gospel truth from an alcoholic & known former heroin/cocaine addict brehs.

So a best selling book that's been translated in 28 different languages written be an ex chef (Bourdain) which was widely lauded as Gospel by other chefs/cooks, is not as knowledgeable about kitchen goings-on as The Coli poster O.G.B.?

Is that what you're trying to get at?

 

[Dominic Brehetto]

Anybody eating well done steak is a moron

Medium rare is how you properly eat a steak. Medium is pushing it but still acceptable.

 

[Neil Tyson]

 

[O.G.B]

So a best selling book that's been translated in 28 different languages written be an ex chef (Bourdain) which was widely lauded as Gospel by other chefs/cooks, is not as knowledgeable about kitchen goings-on as The Coli poster O.G.B.?

Is that what you're trying to get at?

Breh, I have two former chefs in my family who both graduated from the same cooking school Bourdain did (The Culinary Institute of America) which is how I get my game. Cooking is an always evolving art. so it's more than one way to skin a cat. Bourdain may be a popular culinary star, but he's also not GOD.


The 10 Most Overrated Celebrity Chefs


1. Anthony Bourdain

Even Bourdain might agree he has always been more of a cook than a chef. World traveler and best-selling author, Bourdain’s career took off when he was an Executive Chef at New York City’s Les Halles restaurant. A fancy title that translated to: line cook hooked on heroin. He used this as a basis for his book Kitchen Confidential: Adventures in the Culinary Underbelly and quickly found fame and a gig as a world traveler who loves to sample food and alcoholic beverages. Bourdain is everywhere. He still has his travel shows, is a judge and even tours if for no other reason than to share his dislike for Paula Deen. Bourdain is the guy you want to have dinner with, but if you look closely there are probably a million more people qualified to cook that dinner.


The 10 Most Overrated Celebrity Chefs

 

[O.G.B]

I really have know idea what I'm talking about

Follow & revere everything from pompous, arrogant know it all "experts", brehs!


Anthony Bourdain admits mistake on NM 'Frito pie'

In this Sept. 27, 2013 photo, Loraine Chavez, of Santa Fe, prepares a Frito Pie for a costumer at the Five & Dime in Santa Fe, N.M.
The tourist attraction and a mainstay in the city's historic plaza was recently insulted by food critic Anthony Bourdain on an episode of
CNN's "Parts Unknown". (AP Photo/The Santa Fe New Mexican, Luis Sanchez Saturno)


ALBUQUERQUE, N.M. (AP) — Insults dished out by food critic Anthony Bourdain on an episode of CNN's "Parts Unknown" have stirred up outrage in New Mexico — and now he acknowledges that he was wrong.

The sharp-tongued chef and writer lashed into the "World Famous" Frito pies sold at Santa Fe's Five & Dime General Store's snack bar. The store is a tourist attraction and a mainstay in the city's historic plaza.

The dish, according to Bourdain, was made with canned Hormel Chili and a "day-glow orange cheese-like substance."

But Bourdain spokeswoman Karen Reynolds told The Associated Press on Monday that the writer was incorrect in his description of the chile used by Santa Fe's Five & Dime General Store's snack bar to make the Frito pies.

"He admits that 'we got it wrong' about the chile," Reynolds said in an email. "And we'll try to correct it for future airings."

In his critique, Bourdain also said that the local favorite isn't even a New Mexico meal, but rather a Texas creation. He said New Mexicans should leave the recipe to the Texans.

"New Mexico, you have many wonderful things," Bourdain said. "I think, let Texas have this one."

Mike Collins, store manager of the Five & Dime, says Bourdain was "completely wrong" on the store's Frito pie. He said their version is homemade from chile grown in New Mexico and remains popular.

"I don't have any idea where he got that from," Collins said. "I mean, if we're using canned Hormel Chili then I'd like to buy stock in that because what we have is good."


https://www.yahoo.com/tv/s/anthony-bourdain-admits-mistake-nm-frito-pie-222350445.html?nf=1

 

[GPBear]

Rosemary when she's pregnant with Adrian

 

[Listen]

Food Safety Primer | Epicurious.com

Of course, cooking meat is an art as well as a science, and most people want their food cooked to the degree that's the tastiest, not just the safest. This is why it's important to understand a bit about how pathogens work. Bacteria like E. coli and salmonella are found only on the surface of a piece of meat—they don't live inside the muscle fibers. For this reason, a whole cut such as a steak is safe as long as its exterior is completely cooked. The danger comes with forms of meat where bacteria could be in the center, such as patties made from ground meat or whole turkeys with open central cavities. To be safe, these must be cooked until any bacteria in the center is also fully heated and killed. Specific cooking instructions for various types of meat are below.

The USDA says to cook whole steaks, roasts, and chops to an internal temperature of 145°F. However, as explained above, with whole cuts, what's most important is to make sure that the exterior is completely seared enough to kill any bacteria—internal temperature is just a way to measure doneness accurately. Since an internal temperature of 145°F may be too well-done for some people, many Epicurious recipes call for cooking to just 130°F, or medium-rare. At this temperature, any bacteria on the exterior should be long dead, and as long as no pathogens have been introduced into the interior (for instance, through cuts made before cooking is complete), the meat will be safe.

 

[Ghpstface]

N1ggas in here saying they ate kobe meat, I doubt it. Kobe is incredibly rare to get in the states, seriously 99% of the places that say they have kobe beef are lying to you. But hey , nothing like saying you ate kobe meat to flex.

probably american wagyu beef which is still dope as hell

 

[ItzDaKiing]

Depends on the cut of meat that you're ordering. Prime rib and filet, if you're ordering anything more than rare, it kills the flavor of the meat itself. With that being said, it also depends on where you're going too. If you're in Outback, Applebee's, etc. I get sketched on the knowledge of cooks in those places and the quality of meats, so I won't go too crazy.

If I'm at a custom steak house or somewhere similar to Ruth's Chris, the I'm eating super blue or black and blue. Black and Blue is charred on the outside, while blue rare on the inside. You get the crispy exterior, and the cold, meaty interior. The flavor combinations are just

Here's a picture of a super blue filet I had at dikkie Brennan's down in New Orleans, shyt was just

Cac alert

That shyt looks disgusting, bloody meat

 

[joeychizzle]

someone taught black people wrong, myself included. i don't know why nikkas like well done steak, shyt taste horrible. medium rare steak that's been settled for ~10 minutes

at paying 20 for a well done steak

I seared some steak for my Nigerian breh once.. we settled down to eat and he cut his open. a little pink juice came out and he was like EH! you trying to give me worms!!! dude had me fry it until it was drier than bread
Everyone eats different though

Garlic butter, salt, black and red pepper..
bring to room temp
minute and a half at medium-high heat.. set it on a warm plate for 10.. roasted cheesy broccoli and fluffy creamy spinach mixed in with mashed potatoes

i tried pouring boiling oil over minced garlic, kinda like blanching it, then draining it.. serve it alongside the steak.. a little scoop of minced garlic with juicy medium rare fukk
:yayuhh::yayuhh::yayuhh:

fukk y'all for making this thread. I'm thinkin bout heading to the expensive ass steakhouse opposite my office tower

 

[Lakers Offseason]

Follow & revere everything from pompous, arrogant know it all "experts", brehs!


Anthony Bourdain admits mistake on NM 'Frito pie'

In this Sept. 27, 2013 photo, Loraine Chavez, of Santa Fe, prepares a Frito Pie for a costumer at the Five & Dime in Santa Fe, N.M.
The tourist attraction and a mainstay in the city's historic plaza was recently insulted by food critic Anthony Bourdain on an episode of
CNN's "Parts Unknown". (AP Photo/The Santa Fe New Mexican, Luis Sanchez Saturno)


ALBUQUERQUE, N.M. (AP) — Insults dished out by food critic Anthony Bourdain on an episode of CNN's "Parts Unknown" have stirred up outrage in New Mexico — and now he acknowledges that he was wrong.

The sharp-tongued chef and writer lashed into the "World Famous" Frito pies sold at Santa Fe's Five & Dime General Store's snack bar. The store is a tourist attraction and a mainstay in the city's historic plaza.

The dish, according to Bourdain, was made with canned Hormel Chili and a "day-glow orange cheese-like substance."

But Bourdain spokeswoman Karen Reynolds told The Associated Press on Monday that the writer was incorrect in his description of the chile used by Santa Fe's Five & Dime General Store's snack bar to make the Frito pies.

"He admits that 'we got it wrong' about the chile," Reynolds said in an email. "And we'll try to correct it for future airings."

In his critique, Bourdain also said that the local favorite isn't even a New Mexico meal, but rather a Texas creation. He said New Mexicans should leave the recipe to the Texans.

"New Mexico, you have many wonderful things," Bourdain said. "I think, let Texas have this one."

Mike Collins, store manager of the Five & Dime, says Bourdain was "completely wrong" on the store's Frito pie. He said their version is homemade from chile grown in New Mexico and remains popular.

"I don't have any idea where he got that from," Collins said. "I mean, if we're using canned Hormel Chili then I'd like to buy stock in that because what we have is good."


https://www.yahoo.com/tv/s/anthony-bourdain-admits-mistake-nm-frito-pie-222350445.html?nf=1

for exposing yourself in this thread


Enjoy your well done steak. I ain't mad, someone's gotta eat the leftover cuts.
But know that cooks in the back are when you order it.

But also know that they you. You're good for their bottom line paying for meat that they were gonna throw out


Your cook family members are you breh. They must not respect you

 

[KingMalik]

If you're eating burnt steak you lost foh

Nikkas talking bout I only eat well done steak...I'm black

Steak sauce chewy steak ass nikkas

I don't know why but, this shyt made me bust out laughing

I order my steaks well done. Because my parents ordered theirs well done. I guess it comes from the phobia of eating something that's not cooked all the way. But Imma try a medium steak the next time I go out for the Coli.

 

[iLLusoYuN_Da_Adidas_King]

dumb nikkas every race in the world laughs at you ordering steak well done like a fukking c00n. Medium rare of stfu and go eat a hot dog you heathen.

 

[O.G.B]

for exposing yourself in this thread


Enjoy your well done steak. I ain't mad, someone's gotta eat the leftover cuts.
But know that cooks in the back are when you order it.

But also know that they you. You're good for their bottom line paying for meat that they were gonna throw out


Your cook family members are you breh. They must not respect you

Is this really your actual rebuttal?