REVscene - Vancouver Automotive Forum

Mugen EvOlutioN · 04-21-2010, 09:19 PM

so for everyday common use, just buy the regular olive oil

wats the benefit of extra virgin olive oil

how about grape seed oil

Meowjin · 04-21-2010, 10:08 PM

Yeah skinnypupp was spewing his "if it isn't animal fat bacon lard fat, it's horrible for you"

fry in normal olive oil, save the Extra Virgin for salads/breads.

LiquidTurbo · 04-21-2010, 10:10 PM

Grape seed oil is suitable for frying, since it has a high smoke point.

Mugen EvOlutioN · 04-22-2010, 08:22 AM

thx guys

LiquidTurbo · 04-22-2010, 09:24 AM

Quote:

Originally Posted by 6793026

^^^^ if your ground beef was bought from superstore, safeway then yes, you dont' want to do it, but if you actually go to your butcher and grab a nice piece of prime rib or whatever nice cut of meat and have them ground it, then it's ok.

Still rather risky having a rare burger... It really isn't worth the eColi risk. Save the rare stuff for steaks and make sure your burgers are cooked all the way through. Where in the lower mainland can we access in a 'good butcher' where the meat is guarenteed to be e-coli free? The risk comes from the slaughtering of the cow, sometimes the large intestine is ruptured, so poop gets on the surface of the meat.

Better safe than sorry.

Mugen EvOlutioN · 04-22-2010, 10:22 AM

^

my thoughts exactly...

not worth taking the risk...

experience two food poisoning in my life, not fun at all...thought i was gonna die lol

LiquidTurbo · 04-25-2010, 02:52 PM

I tried cooking an omelete today following the steps in the video and it turned out amazing! Turns out I've been cooking eggs like a fail all these years with the heat too high. Low-Med is all you need for it to cook. Anything higher and it just gets tough.

Can't wait to try the beef stew!

sonick · 04-26-2010, 11:53 AM

anybody catch the latest episode, Food Porn 2?

Goddamn that uni on toast with lardo looked f'n amazing.

LiquidTurbo · 04-26-2010, 12:26 PM

^

Word. Awesome Episode. Here it is:

Manic! · 04-26-2010, 12:52 PM

Quote:

Originally Posted by LiquidTurbo

Still rather risky having a rare burger... It really isn't worth the eColi risk. Save the rare stuff for steaks and make sure your burgers are cooked all the way through. Where in the lower mainland can we access in a 'good butcher' where the meat is guarenteed to be e-coli free? The risk comes from the slaughtering of the cow, sometimes the large intestine is ruptured, so poop gets on the surface of the meat.

Better safe than sorry.

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

LiquidTurbo · 04-26-2010, 12:56 PM

Quote:

Originally Posted by Manic!

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

If the surface of the beef has been contaminated, then even if its fresh, it makes no difference. The surfaces will be ground up and mixed together on the inside.

The only way to be sure is if you know the surface is ecoli free. Alternatively you could slice off the "de-skinn" the surface of the meat and then grind up the meat to make your own patty.

sonick · 05-09-2010, 05:14 PM

Did the beef stew and spaghetti recipe for mother's day dinner, turned out awesome. The spaghetti was delicious:

LiquidTurbo · 05-09-2010, 06:02 PM

^

Win buddy. Nice pics. How did you like the Pasta? I make it on a weekly basis now.

sonick · 05-09-2010, 06:18 PM

The pasta was great, I had the noodles perfectly cooked and the olive oil infusion was amazing; it left the sauce so flavourful. The sauce was a bit thinner than I'd have liked, would've reduced it further if I had the time,

The peeling and seeding of the tomatoes was quite labour-intensive though I found.

LiquidTurbo · 05-09-2010, 06:23 PM

Quote:

Originally Posted by sonick

The pasta was great, I had the noodles perfectly cooked and the olive oil infusion was amazing; it left the sauce so flavourful. The sauce was a bit thinner than I'd have liked, would've reduced it further if I had the time,

The peeling and seeding of the tomatoes was quite labour-intensive though I found.

Ya I agree. Next time cut an 'X' at the bottom of the tomatoes before dunking them into the hot water.. it helps the skin 'crack' a lot more easily..

sonick · 05-09-2010, 06:26 PM

Yeah I did the X thing, but the recipe I found called for 20 fresh tomatoes, that's a lot of peeling and seeding!

In future I may use fewer fresh tomatoes get and the rest canned.

Meowjin · 05-19-2010, 01:03 PM

Quote:

Originally Posted by Manic!

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

They do the raw egg in alot of curry places in japan. Actually was pretty good.

Mugen EvOlutioN · 05-19-2010, 01:47 PM

loving the 2nd episode

bd0n · 05-19-2010, 10:13 PM

Quote:

Originally Posted by sonick

Yeah I did the X thing, but the recipe I found called for 20 fresh tomatoes, that's a lot of peeling and seeding!

In future I may use fewer fresh tomatoes get and the rest canned.

The canned ones are alot better, considering its not tomatoes season yet, and the amount of water from tomatoes abroad is retarded.

bbbj · 02-27-2011, 12:58 AM

Bumping old thread.. wondering if the new season of No Reservations will show on any channel here (Shaw) and if so what time?

Culverin · 02-27-2011, 02:47 AM

Quote:

Originally Posted by Manic!

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

Hmmmm, I've had raw beef bi bim bap (also with an egg) at a Hanwoori at Imperial and Kingsway.
Never really ever considered if it was suspect or not.
I just figured it's not a chinese or viet place that's passing out the raw meat so I'd be pretty safe.
I'll think twice next time I do something like that.

Quote:

Originally Posted by LiquidTurbo

If the surface of the beef has been contaminated, then even if its fresh, it makes no difference. The surfaces will be ground up and mixed together on the inside.

The only way to be sure is if you know the surface is ecoli free. Alternatively you could slice off the "de-skinn" the surface of the meat and then grind up the meat to make your own patty.

Thanks for the pointer guys, I never really considered the safety of the surface of the meat.
I use the a chinese cleaver to mince mine if i'm doing "good" burgers, I like medium.

Speaking of burgers,
Do you guys use any sort of binders? crumbs or eggs?
I'm leaning towards some crumbs now because they act like juice sponges...

sonick · 02-28-2011, 09:45 PM

Discovery Channel is the main Canadian station that shows No Reservations, but it does not air the same time as the US.

I am seeking the Torrent, though. It's in Haiti, and Sean Penn makes a cameo.

cho · 03-01-2011, 05:47 PM

Quote:

Originally Posted by LiquidTurbo

Ya I agree. Next time cut an 'X' at the bottom of the tomatoes before dunking them into the hot water.. it helps the skin 'crack' a lot more easily..

Make sure the x only pierces the skin and not the flesh and that the water is full boil, and onto of that u would only want to put it in for 40 secs so the flesh itself doesn't Avtucally cook
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