Food UF Fart Group? - EAT YOUR PEAS

[HipHugHer]

I like a skirt steak occasionally. Robust flavor.

Next up on UF Cooking & Farting Channel - corned beef vs. ham.

The only correct answer is ham.

 

[HipHugHer]

I'll eat any beef but ribeye my absolute fave. It can be too fatty for some people tho.

 

[nukes]

The only correct answer is ham.

Right. Corned beef hash is wonderful slop between my eggs and shredded hash browns. With liberal doses of catsup and hot sauce.

 

[fly]

It's only the extended cooking time that makes it safe. At 125f you need over 6 hours to drop Salmonella to safe levels. At 135 it drops to about 2 hours. At 165 it's instantaneous to achieve same level. Peepaws ain't got time for ADDITIONAL reasons to shiite ourselves. But that Depends

I know how it works silly! And I'm not talking about chicken at 125F, that would be disgusting. IIRC, at about 150-155F it loses almost any pink but is still super moist.

edit: Looks like it must be 150F
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

 

[wetwillie]

The only correct answer is ham.

My understanding is Irish would have a ham for St. Patty's back in Ireland but beef was cheap in USA so the beef producers pushed corned beef as a cheaper alternative. I like both.

 

[fly]

I like a skirt steak occasionally. Robust flavor.

Next up on UF Cooking & Farting Channel - corned beef vs. ham.

Skirt steak is awesome grilled. FWIW, not that great sous vide.

 

[wetwillie]

I know how it works silly! And I'm not talking about chicken at 125F, that would be disgusting. IIRC, at about 150-155F it loses almost any pink but is still super moist.

Cool. Ok, that had me scared.
Quick story -was meeting someone at a bar with a kitchen, I order some chicken strips for a snack. I take a bite and wonder "wtf, is there cheese in these? Completely f'n raw.

And all those women at 98.6

 

[Valve1138]

porterhouse is best steak.
striploin (ahem, "new york strip") is most overrated steak.

A Porterhouse, AKA T-Bone has a fucking strip steak as part of it.

 

[HipHugHer]

Skirt makes awesome fajitas.

 

[Valve1138]

Skirt steak is awesome grilled. FWIW, not that great sous vide.

We buy them in bulk and vac seal them.

So much cheaper.

 

[fly]

Cool. Ok, that had me scared.
Quick story -was meeting someone at a bar with a kitchen, I order some chicken strips for a snack. I take a bite and wonder "wtf, is there cheese in these? Completely f'n raw.

Yeah, see my edit. 150F is the prime temp for breasts and 1-3 hours.

 

[Valve1138]

Kegged a ginger, honey, lemon seltzer. I bet it's pretty GOD when it get's colder.

 

[Jehannum]

Yeah, see my edit. 150F is the prime temp for breasts and 1-3 hours.

How many times have you puked this year?

 

[gee]

A Porterhouse, AKA T-Bone has a fucking strip steak as part of it.

wrong

 

[tre]

wrong

Wat?

 

[Valve1138]

wrong

Fine, the Porter house will have a larger filet piece on that side of the bone than a T-Bone.

But they will both have a Strip steak opposite the filet.

 

[gee]

Fine, the Porter house will have a larger filet piece on that side of the bone than a T-Bone.

But they will both have a Strip steak opposite the filet.

A t-bone is half sirloin/half tenderloin, dumbass

 

[wetwillie]

Damn, some of you really know your meat.

 

[Valve1138]

A t-bone is half sirloin/half tenderloin, dumbass

No. You are incorrect.

 

[nukes]

Kegged a ginger, honey, lemon seltzer. I bet it's pretty GOD when it get's colder.

Too many commas.