REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 08-06-2009, 11:32 PM   #1
!SG
OWNER/C.F.O./MONEYMAN
 
!SG's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 16,459
Thanked 2,177 Times in 614 Posts
Rebuttle to my own thread, Favorite Cut of meat to eat?

so state the meat, then state the cut

Meat:
Cut:

Beef is, and will always be on the top of my list, and if possible, bone-in ribeye


Pork, side back, basically anything near the ribs!

Chicken, wings... is there really anything else?!
Advertisement
__________________
"It Takes a Big Man to Admit to His Own Faults... But It Takes a Bigger Man to Blame it on The Other F*cker!"
(Resident Asshole) Executive...

Ebisu VIP #001
Revscene.net Vendors
REV Competition | JP Cellular Repair | Ebisu on Robson | Wings Restaurant Pub & Grill Burnaby | Overseas Auto | BlitzGear Inc | HID Outlet | Sounds Good Auto Service | Drive Hard Performance | the Blackmarkers Clothing | Racing Greed | The Speed Syndicate | N-Motion Auto | Performance One |

If you are interested in advertising on Revscene.net, email me at Advertisement@revscene.net for further details.
!SG is offline   Reply With Quote
Old 08-07-2009, 02:21 AM   #2
I contribute to threads in the offtopic forum
 
Bonka's Avatar
 
Join Date: Dec 2001
Location: Vancouver
Posts: 2,762
Thanked 647 Times in 283 Posts
Beef: ribeye/prime rib - the more marbling, the better
Pork: belly
Chicken: thigh, though I like the pope's nose when it's crispy or grilled
__________________
SHIFT_

"Harvey Belafonte ain't black. He's just a good looking white guy dipped in caramel. " - Archie Bunker
Bonka is offline   Reply With Quote
Old 08-07-2009, 02:34 AM   #3
Hacked RS to become a mod
 
SkinnyPupp's Avatar
 
Join Date: Feb 2002
Location: Sunny Hong Kong
Posts: 41,999
Thanked 17,631 Times in 5,339 Posts
Anything and everything.
SkinnyPupp is offline   Reply With Quote
Old 08-07-2009, 10:03 AM   #4
Rs has made me the woman i am today!
 
Join Date: Aug 2001
Location: Vancouver, BC,
Posts: 4,230
Thanked 28 Times in 27 Posts
Beef: Prime Rib/Rib Eye
Chicken: drum sticks
Pork: Belly
Duck: Breast
Lamb: Shoulder (slowly roasted..)
Salmon: Belly... bbq.. mmmMMmm... actually the whole fish is damn good
Turkey: Thigh
__________________
i need powah !
hamsup is offline   Reply With Quote
Old 08-07-2009, 10:31 AM   #5
HELP ME PLS!!!
 
6793026's Avatar
 
Join Date: Apr 2004
Location: BC, HK, USA
Posts: 5,730
Thanked 1,392 Times in 503 Posts
chicken: chicken wings or chicken thighs
pork: porks butt area
lamb will always be rack of lamb
salmon. = cheeks, and belly
__________________
Arguing on the internet is like running in the SPECIAL OLYMPICS.

Even if you win, you're still retarded.
6793026 is offline   Reply With Quote
Old 08-07-2009, 10:53 AM   #6
RS.net, helping ugly ppl have sex since 2001
 
Great68's Avatar
 
Join Date: Mar 2002
Location: Victoria
Posts: 8,502
Thanked 2,593 Times in 845 Posts
No "Favourite" per se, it all depends on cooking method.

EG: I like a fire seared tenderloin as much as I like a slow bbq'd beef brisket.
__________________
1968 Mustang Coupe
2008.5 Mazdaspeed 3
1997 GMC Sonoma ZR2

A vehicle for all occasions
Great68 is offline   Reply With Quote
Old 08-07-2009, 11:24 AM   #7
I subscribe to the Fight Club ONLY
 
sonick's Avatar
 
Join Date: Oct 2005
Location: Revscene
Posts: 7,385
Thanked 4,998 Times in 1,580 Posts
For grilling steak, always rib eye.
For pork, the bacon part.

Now go make one for fruit!
sonick is online now   Reply With Quote
Old 08-07-2009, 01:15 PM   #8
Rs has made me the man i am today!
 
woob's Avatar
 
Join Date: Sep 2007
Location: Vancouver
Posts: 3,189
Thanked 1,699 Times in 446 Posts
Beef: tenderloin/filet mignon or shortloin/NY strip
Pork: tenderloin or ribs
Chicken: thigh
Lamb: shoulder
Salmon: the entire thing minus the head.
woob is offline   Reply With Quote
Old 08-10-2009, 06:28 PM   #9
My dinner reheated before my turbo spooled
 
bd0n's Avatar
 
Join Date: Oct 2004
Location: East Vancouver
Posts: 1,775
Thanked 292 Times in 48 Posts
cant remember the cut, but it involves the chop of the pig, but instead of cutting it at the bone, u cut it at belly so in turn the belly becomes the "bone" and u wrap the fat around the chop, mmmmmmmmmmmmmmmmmmmmmmmmmm
bd0n is offline   Reply With Quote
Old 08-10-2009, 07:21 PM   #10
I don't get it
 
Join Date: Sep 2004
Location: Vancouver
Posts: 440
Thanked 2 Times in 2 Posts
How come nobody mentioned PORK COLLAR???
__________________
15-Day Slow Trip Thru West-Central Japan - http://paulstravelpics.blogspot.com/...thru-west.html
Central Europe 12-Day Self Guided Tour - http://paulstravelpics.blogspot.com/...our-start.html
Tokyo - 8-Day Self-Guided Gourmet Tour Photos - http://paulstravelpics.blogspot.com/...ion-guide.html
rouentahl is offline   Reply With Quote
Old 08-10-2009, 09:33 PM   #11
RS Operative (G)
 
hal0g0dv2's Avatar
 
Join Date: Oct 2007
Location: GYM
Posts: 12,810
Thanked 4,498 Times in 1,516 Posts
pork will kill you
they roll around in shit all day
__________________
╔╦╦╦═╦╗╔═╦═╦══╦═╗
║║║║╩╣╚╣═╣║║║║║╩╣
╚══╩═╩═╩═╩═╩╩╩╩═╝

It's not the steroids that makes the champion but it's hard training .. dedication, the diet and sacrifice and genetics that person has.. what makes the champion.
hal0g0dv2 is offline   Reply With Quote
Old 08-10-2009, 09:42 PM   #12
Banned By Establishment
 
Join Date: Mar 2009
Location: Burnaby
Posts: 1,171
Thanked 398 Times in 71 Posts
Quote:
Originally Posted by bd0n View Post
cant remember the cut, but it involves the chop of the pig, but instead of cutting it at the bone, u cut it at belly so in turn the belly becomes the "bone" and u wrap the fat around the chop, mmmmmmmmmmmmmmmmmmmmmmmmmm
Fois Gras?
WHEYsted is offline   Reply With Quote
Old 08-10-2009, 09:56 PM   #13
My dinner reheated before my turbo spooled
 
bd0n's Avatar
 
Join Date: Oct 2004
Location: East Vancouver
Posts: 1,775
Thanked 292 Times in 48 Posts
foie gras is fattened duck liver
bd0n is offline   Reply With Quote
Old 08-14-2009, 07:51 PM   #14
I *heart* Revscene.net very Muchie
 
racerman88's Avatar
 
Join Date: Mar 2002
Location: 604
Posts: 3,697
Thanked 340 Times in 208 Posts
beef tenderloin and prime rib
__________________
Fuelled by rice

FS www.list4all.com/racerboy88
racerman88 is offline   Reply With Quote
Old 08-15-2009, 11:35 PM   #15
VLS Moderator
 
Senna4ever's Avatar
 
Join Date: Feb 2003
Location: Vancouver
Posts: 16,343
Thanked 2,546 Times in 824 Posts
Beef: Prime rib, tenderlion

Pork: tenderloin

Chicken: thighs, leg, wings

Salmon: Belly, collar

Halibut: cheeks

Whale: fluke
__________________
2007 Volvo V50
Taken by ex: 2005 Toyota Prius.
R.I.P. 1997 Lexus ES300.
R.I.P. 1989 Acura Legend Coupe LS.
Senna4ever is offline   Reply With Quote
Old 08-16-2009, 12:56 AM   #16
2x Variable Nockenwellen Steuerung
 
Join Date: Oct 2002
Location: N49.2 W122.1
Posts: 6,179
Thanked 1,175 Times in 705 Posts
You might also want to state an important factor how you cook it.
godwin is offline   Reply With Quote
Old 08-16-2009, 01:11 AM   #17
My homepage has been set to RS
 
Join Date: Dec 2004
Location: Edmonton, AB
Posts: 2,451
Thanked 186 Times in 80 Posts
Beef: Anything well marbled.
Pork: Belly (read: Bacon)
Chicken: Legs/Wings/Dark meat
Shark: Fin
__________________
Quote:
Originally posted by CRS
I would make a comment in regards to your intelligence but I don't think that you would appreciate the full mockery of that comment.

In other words..

I would love to insult you but you wouldn't understand.
TekDragon is offline   Reply With Quote
Old 08-16-2009, 05:32 AM   #18
...in the world.
 
Ronin's Avatar
 
Join Date: Oct 2001
Location: Richmond
Posts: 28,460
Thanked 7,646 Times in 2,324 Posts
Quote:
Originally Posted by nonamehustla View Post
Fois Gras?
That's so not what fois gras is...
__________________
- edeats.com <-- my food blog
- edlau|photo <-- photos
- Instagram <-- moar photos
Ronin is offline   Reply With Quote
Old 08-16-2009, 03:20 PM   #19
I Will not Admit my Addiction to RS
 
gnu5's Avatar
 
Join Date: Apr 2006
Location: North Burnaby
Posts: 509
Thanked 1 Time in 1 Post
ribs
gnu5 is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 01:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net