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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Sports, Sports Entertainment and Fitness

Sports, Sports Entertainment and Fitness THIS SPACE OPEN FOR ADVERTISEMENT. YOU SHOULD BE ADVERTISING HERE!
Athletics, Hockey, Soccer, basketball, organize games/events, aerobics, nutritional supplements. Also the home for sports and sports entertainment threads.

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Old 03-20-2012, 05:58 PM   #201
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Definitely no salt the night before... salt by design actually draws moisture out; while this is what allows a liberal salting to create a nice crust, it will also dry your meat out. Ideally the meat should be left out unseasoned to come to temperature and then seasoned at the last minute. If you are going to dry rub it ahead of time, most dry rubs do not have a high salt content for this reason.

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Old 03-20-2012, 07:06 PM   #202
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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.
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Old 03-20-2012, 07:11 PM   #203
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^Similar to what i had today, franks hot sauce all over the eggs

Ran out of those meatballs, and can't find them at my local walmart anymore =(
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Old 03-20-2012, 07:59 PM   #204
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thanks for the tips on the steak guys, ill give it a try next time.
lol halo, u eat alot of eggs.
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Old 03-20-2012, 08:26 PM   #205
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^^^^^^ yeah my fridge is packed with them hahaha
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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.
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Old 03-20-2012, 09:09 PM   #206
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Quote:
Originally Posted by Phozy View Post
^Similar to what i had today, franks hot sauce all over the eggs

Ran out of those meatballs, and can't find them at my local walmart anymore =(
me too man!, went last week to score some morefor me and Rrxtar, sold the fuck out
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Old 03-20-2012, 09:32 PM   #207
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I bought 4 boxes a couple weeks ago.
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Old 03-21-2012, 09:58 PM   #208
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- pan fried cajun chicken breast
- corn and peas scramble eggs
- steamed broccoli

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Old 03-22-2012, 09:53 PM   #209
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Heres the Chili Ive been making. modified recipe. make sure you have a big ass pot




makes 8-9 servings


3.5 lbs extra lean ground beef
1-1.5 large chopped onion
2 large chopped green bell pepper (make bigger chunks)
2 large chopped red bell pepper (make bigger chunks)
1/3 cup chili powder
little less than 1/4 cup crushed chilis
2-3 cloves garlic, minced
1 rounded tablespoon ground cumin
1 chopped jalapeno pepper (partially de-seeded as i dont like super hot)
2 (28 ounce size) cans diced tomatoes
1 (23 ounce size) can Hunts thick and rich pasta sauce
2 (16 ounce size) cans kidney beans, drained and rinsed
salt and pepper to taste (my last batch i used no salt at all)

1-Fry up ground beef and onion (will take 2 pans)
2-Combine everything into extra large pot and stir well and bring to boil
3-Reduce heat to low, cover, and simmer 1.5 hours. stirring occasionally.
Making your chili right now,

put 3 jalapeno peppers in

i didnt drain the beans enough so... kinda sweet .. too sweet but spicy.

Cooking it out more
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Old 03-23-2012, 10:07 AM   #210
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bought a pair of these over the weekend and just tried them out
fusionbrands
can let the egg steam/poach while i get ready for the day in the morning.
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Old 03-23-2012, 10:21 AM   #211
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^Similar to what i had today, franks hot sauce all over the eggs

Ran out of those meatballs, and can't find them at my local walmart anymore =(
What is the name of those meatballs? they look damn good
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Old 03-23-2012, 10:25 AM   #212
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What is the name of those meatballs? they look damn good
mark angelo
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Old 03-23-2012, 07:39 PM   #213
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Originally Posted by lowside67 View Post
Definitely no salt the night before... salt by design actually draws moisture out; while this is what allows a liberal salting to create a nice crust, it will also dry your meat out. Ideally the meat should be left out unseasoned to come to temperature and then seasoned at the last minute. If you are going to dry rub it ahead of time, most dry rubs do not have a high salt content for this reason.

Mark
Definitely salt the night before. The original poster was right.

The Food Lab: More Tips For Perfect Steaks | Serious Eats

Quote:
Originally Posted by subordinate View Post
Good stuff! umm..

Just some constructive Criticism,

There's no need to s&p over night - doing it prior to placing on grill/pan is fine. And it's recommended to only flip once (the more flips, it lets more juices out).
Flipping has nothing to do with letting the juices out. In fact, it allows for move even, faster cooking.

The Burger Lab: How Often Should You Flip a Burger? | A Hamburger Today

Red Kryptonite had it right all along.
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Old 03-23-2012, 07:54 PM   #214
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Definitely salt the night before. The original poster was right.

The Food Lab: More Tips For Perfect Steaks | Serious Eats
Interesting, I didn't know this. Thanks for the read. Even then, I'm more of a quick eat guy - rather just season it prior to cooking.


Quote:
Flipping has nothing to do with letting the juices out. In fact, it allows for move even, faster cooking.

The Burger Lab: How Often Should You Flip a Burger? | A Hamburger Today

Red Kryptonite had it right all along.
Thanks Dafonz, interesting stuff.
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Old 03-24-2012, 09:58 AM   #215
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Definitely salt the night before. The original poster was right.
Kind of a dick move to fail me for my post... when to season meat is a HIGHLY debated topic and while you are right that some avant-garde chefs are beginning to salt earlier, the conventional wisdom and the curriculum at the top culinary schools worldwide remains that salting is to be done right before cooking.

I found this to be an interesting and informative article:
The Juicy Secret to Seasoning Meat | Food & Wine

The consensus he came to was that for some meats like pork, seasoning a day ahead was a complete fail, while other meats like chicken and lamb, it produced superior results. FWIW he found the steak virtually identical regardless of when it was seasoned.

The real difference is that when you salt something 48 hours in advance, you are not really seasoning the meat with the same goals. Covering it in salt that early is much closer to brining than it is to seasoning... you end up brining it in its own released liquids rather than in a salt-water solution, but the results are the same, which is a great product.

It is also worth noting that which salt you use will produce a huge difference in end result. If somebody tries salting their meat 24 hours in advance using common table salt they are going to get a nasty mess for the simple reason that different types of salt have highly different moisture contents. Simple table salt has virtually no moisture so it will simply pull moisture out without imparting its own. On the other hand, a high quality coarse kosher salt has a lot of moisture in it so while it extracts moisture from the meat, it also imparts its own moisture.

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Old 03-24-2012, 12:48 PM   #216
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Originally Posted by lowside67 View Post
Kind of a dick move to fail me for my post... when to season meat is a HIGHLY debated topic and while you are right that some avant-garde chefs are beginning to salt earlier, the conventional wisdom and the curriculum at the top culinary schools worldwide remains that salting is to be done right before cooking.

I found this to be an interesting and informative article:
The Juicy Secret to Seasoning Meat | Food & Wine

The consensus he came to was that for some meats like pork, seasoning a day ahead was a complete fail, while other meats like chicken and lamb, it produced superior results. FWIW he found the steak virtually identical regardless of when it was seasoned.

The real difference is that when you salt something 48 hours in advance, you are not really seasoning the meat with the same goals. Covering it in salt that early is much closer to brining than it is to seasoning... you end up brining it in its own released liquids rather than in a salt-water solution, but the results are the same, which is a great product.

It is also worth noting that which salt you use will produce a huge difference in end result. If somebody tries salting their meat 24 hours in advance using common table salt they are going to get a nasty mess for the simple reason that different types of salt have highly different moisture contents. Simple table salt has virtually no moisture so it will simply pull moisture out without imparting its own. On the other hand, a high quality coarse kosher salt has a lot of moisture in it so while it extracts moisture from the meat, it also imparts its own moisture.

Mark
I failed you because you said it dries your meat out which is completely untrue in the context that you quoted the original poster. The article I linked to shows that it does only within a certain time period of which the original poster's actions did not fall into.

I also disagree with your point about bringing conventional wisdom into this. Take dieting for example - "conventional wisdom" was to eat 6 small meals a day or OMG's catabolism. Before IF was popular on these boards, people were failing me for recommending meal skipping. What's conventional now may not be conventional in the future.
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Old 03-27-2012, 07:28 AM   #217
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300g pork collar, yellow yam, okra. All thrown on grill.. nice and easy, and tasty.
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Old 03-27-2012, 11:40 AM   #218
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Im not too sure if its always at the pricing, but my mom came home from the states and bought 15dozen eggs for 20bucks at Costco that is.
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Old 03-27-2012, 05:43 PM   #219
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Im not too sure if its always at the pricing, but my mom came home from the states and bought 15dozen eggs for 20bucks at Costco that is.
She got lucky that she didn't get caught.
Limit is 2 dozen.
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Old 03-27-2012, 09:47 PM   #220
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I love this thread!

Pizza
cook first the

crust:

1.5 japanese eggplant shredded
2 cups almond flour
2 scoops plain protein powder
1 tsp baking powder
3 egg whites

Mix together, make sure to place on parchment in shape of crust at 375 for 15minutes or until dry and dough like

add whatever you like

Mine:

tomato sauce, turkey bacon, lean ground beef, onions, tomatoes, argula, spinach, fresh parsley, cheese, drizzled the top with olive oil and balsamic vinegar.
mind blown with the possibilities with protein powder. definitely gonna try it!
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Old 03-28-2012, 02:58 AM   #221
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2 seperate meals. steak + sweet potato fries + brown rice. hell yea bras
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Old 03-29-2012, 10:55 PM   #222
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I failed you because you said it dries your meat out which is completely untrue in the context that you quoted the original poster. The article I linked to shows that it does only within a certain time period of which the original poster's actions did not fall into.

I also disagree with your point about bringing conventional wisdom into this. Take dieting for example - "conventional wisdom" was to eat 6 small meals a day or OMG's catabolism. Before IF was popular on these boards, people were failing me for recommending meal skipping. What's conventional now may not be conventional in the future.
Im with Lowside on this one, ive cooked alot of steaks in my day, (steakhouse grill cook for 2 years, fine dining grill cook before that)

salt happens when meat goes on the grill, i could find 7 other articles on the interwebs showing some chef agrees with me, but im too lazy.


back on topic,
ground pork, cooked and drained
saute with
chopped shallot, fresh ginger, bean sprouts
oyster sauce soy sauce

roll up in leaf of head lettuce with sirachi, WIN
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Old 03-29-2012, 11:16 PM   #223
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2 seperate meals. steak + sweet potato fries + brown rice. hell yea bras
fucking great
looks yum
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Old 03-30-2012, 02:19 AM   #224
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all i wanted to eat was crab,i had like 2 plates tonight,other plate mixed and soaked in garlic sauce..yum.
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Old 03-30-2012, 07:23 AM   #225
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Dinner tonight

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