The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: franksolich on October 16, 2009, 08:21:13 PM
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If you had to make a choice--much like the choices those living in the socialist paradises of the workers and peasants with free medical care for all--and could select only one choice of meat, which one would it be?
Of course, in the socialist paradises, one has to simply take what's there, whereas we have choices here.
As a Nebraskan, I'm one of the biggest boosters of beef, but personally, if I had only one choice, I'd select poultry. I could eat turkey 365 days a year and never get tired of it.
I suspect it's some sort of childhood trauma, where the family seemed to monotonously and invariably dine on steaks and somesuch; I just got tired of it.
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If I only had one choice it would be beef. Rare.
There are times when I absolutely crave red meat.... I want a ribeye or a NY strip or prime rib. I never crave poultry or pork...I may want it, but not crave it.
The other half wouldn't care if he ever had beef with the exceptions of hamburger. He loves hamburgers.
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What a scary thought.
I haven't voted yet. I like good beef but I get tired of eating cheap red meat all the time, not to mention the beating your lower intestine will take. Chicken is always an excellent second choice. Fish is nice but does that include other seafood -- crab, lobster, big juicy scallops, and shrimp? I'd get damn tired of eating nothing but tilapia or carp.
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Beef without a doubt.
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Okay, I read the poll (damn beer goggles). I vote seafood, as long it doesn't kill me. Bring on the lobster and scallops.
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Okay, I read the poll (damn beer goggles). I vote seafood, as long it doesn't kill me. Bring on the lobster and scallops.
Someone other than myself had edited the beef question, and I re-edited it so as to clarify.
I edited the dead fish question.
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Tough choice.
I'd have to go with poultry, though pork is a great meat - it's inexpensive and tasty. Chicken and turkey are great eats, but I can get tired of working my way around the feathers. :-)
Beef is pricey (even the less tender cuts compared to pork) and it beats up my lower bowel, as Chris pointed out.
I eat steak very rarely - most of the beef I eat is in the form of ground chuck.
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I'm going with seafood. I adore beef, but I'm a huge fan of seafood and I think it would be more varied.
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I'm going with seafood. I adore beef, but I'm a huge fan of seafood and I think it would be more varied.
If it swims or if you need a large bib, a pair of pliers, and a hacksaw to eat the damned thing, I don't want anything to do with it.
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If it swims or if you need a large bib, a pair of pliers, and a hacksaw to eat the damned thing, I don't want anything to do with it.
Good, more for me!
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Tough choice.
I'd have to go with poultry, though pork is a great meat - it's inexpensive and tasty. Chicken and turkey are great eats, but I can get tired of working my way around the feathers. :-)
Beef is pricey (even the less tender cuts compared to pork) and it beats up my lower bowel, as Chris pointed out.
I eat steak very rarely - most of the beef I eat is in the form of ground chuck.
I don't have any digestive problems with beef. I just won't eat it if it's cooked more than barely medium on a hamburger, or much beyond rare on steak or prime rib. I have no problem sending it back if it's overcooked.
I do like pork and chicken and I really like rack of lamb or lamb chops depending on how they are cooked. I like it medium rare and with a garlic peppercorn rub....no mint. I ordered them one time in a restaurant that decided to switch that night from the garlic peppercorn to a thick crust of fresh mint. They had really low lighting....and I had had a couple of martinis.....they were sooooo gross.
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Pork. Ham. BACON! I love a sweet, juicy pig!
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Y'all know how I voted........
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I voted pork, because I can't imagine a life without bacon. :bawl:
So if that is I had, could I be friends with the beef and the seafood? We could have potluck. Everyone knows that steak and shellfish taste so much better with bacon wrapped around it.
I will pass on the chicken.
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I'd have to pick the pig...I can't live w/o bacon
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Beef. It's what's for dinner.
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No vegetarians here? Color me shocked. :-)
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hmmm....I don't think I've had bacon in about 6 weeks....I think the last time I had it was for a BLT. :clueless:
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hmmm....I don't think I've had bacon in about 6 weeks....I think the last time I had it was for a BLT. :clueless:
i had bacon last nite...still have half a pack left...
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I chose beef but after considering it some more, I think I would change my vote to salmon.
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Beef!!!
(http://argentinastravel.com/wp-content/uploads/2008/12/porterhouse-steak.jpg)
With garlic and butter sauteed mushrooms. :cheersmate:
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Would have to be beef for me. I love chicken, but I get tired of it quicker then I do beef in all its varieties.
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(http://www.bbcgoodfood.com/content/knowhow/glossary/beef/image.jpg)
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That's like food pornography. :drool:
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If I only had one choice it would be beef. Rare.
There are times when I absolutely crave red meat.... I want a ribeye or a NY strip or prime rib. I never crave poultry or pork...I may want it, but not crave it.
The other half wouldn't care if he ever had beef with the exceptions of hamburger. He loves hamburgers.
One of these days, I'm going to have to take a trip to Texas and try one of those monster 72-ounce steaks (medium rare). I don't care if I don't finish it, I just want to try it.
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Thats a tough one. We eat pork about as much as beef. But if it came down to it, I'd have to go beef. Nothing beats a good steak. Unless it's bacon wrapped steak. :drool:
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Pork. Bacon. Sausage. Scrqpple. Kielbasa. Ham. Etc.
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If I had to choose one food animal - without question it would be the pig. There's not very many bits that cannot be cooked into something tasty.
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I went with beef. But it was a hard choice as I also really like the other options as well.
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I don't have any digestive problems with beef. I just won't eat it if it's cooked more than barely medium on a hamburger, or much beyond rare on steak or prime rib. I have no problem sending it back if it's overcooked.
Beef. well done.
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We went out to dinner Saturday night with friends.
I ordered a steak and steamed broccoli. The other half ordered linguine with white clam sauce that was an appetizer portion. He ordered a dinner portion so that I could have some.
He didn't like it after a couple of bites...it wasn't the traditional white clam sauce that the restaurant has had for years. I liked it, and since I had only eaten a couple bites of my steak....I ate his linguine.
I got a "to-go" box for my steak and broccoli.
I left it on the booth seat.... :bawl: :bawl: :bawl:
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.I ate his linguine
:whatever:
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:whatever:
:naughty:
:-)
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I'll go with dead fish. Especially shellfish.
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Beef. well done.
One might as well eat flavored cardboard.........
Beef, rare to medium rare.
One of my favorites:
(http://www.schauls.com/uploads/products/PrimeRibRoast.jpg)
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One might as well eat flavored cardboard.........
Beef, rare to medium rare.
One of my favorites:
(http://www.schauls.com/uploads/products/PrimeRibRoast.jpg)
Oh yeah. Now we are TALKIN! :drool:
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Oh yeah. Now we are TALKIN! :drool:
:exactly: that's perfectly cooked prime rib. all it needs is a bit of horseradish.... :drool:
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:exactly: that's perfectly cooked prime rib. all it needs is a bit of horseradish.... :drool:
fresh-grated if you don't mind....
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:exactly: that's perfectly cooked prime rib. all it needs is a bit of horseradish.... :drool:
fresh-grated if you don't mind....
I don't know WHY anybody would want to ruin a good piece of beef by adding substances that would hide the flavor........ :hammer: :hammer:
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I don't know WHY anybody would want to ruin a good piece of beef by adding substances that would hide the flavor........ :hammer: :hammer:
Because it tastes good?
Where is it written that one has to grate a half-pound of horseradish for a chunk of prime rib?
Like the ol' Brylcreem commercial - a little dab'll do ya.
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Because it tastes good?
Where is it written that one has to grate a half-pound of horseradish for a chunk of prime rib?
Like the ol' Brylcreem commercial - a little dab'll do ya.
Fresh grated, into a bit of sour cream with a touch of white pepper and garlic powder.
Just a hint to a bite.... :drool:
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One might as well eat flavored cardboard.........
Beef, rare to medium rare.
(http://www.schauls.com/uploads/products/PrimeRibRoast.jpg)
Nothing as tasty as ecoli?
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Nothing as tasty as ecoli?
I have NEVER gotten e-coli from rare/ raw beef. I eat rare/ raw beef all of the time. As a matter of fact, until the late 80s or early 90s, hamburger was usually safe to eat in it's raw/ rare form. When I was young, I often ate raw hamburger. Something about the relatively new process of heating the meat to get it off the bone before grinding has exacerbated the e-coli problem. That, and the amount of uncaring illegal aliens involved in the meat processing industry. I have taken to grinding my own hamburger lately. If I DO use a processing plant ground hamburger, I usually cook that well done, as in chili, spaghetti, etc. I have found that chuck roast is about the same cost, if not cheaper, as most hamburger meat. I just have to break out the grinder and get busy. The last e-coli infection I had was due to negligence of the medical industry/ hospital. THAT almost killed me.
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I think I am leaning toward pork.... ham, bacon, sausage, pork chops, ribs.... a truly magical animal.
Luckily, we really don't have to make this choice.
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I think I am leaning toward pork.... ham, bacon, sausage, pork chops, ribs.... a truly magical animal.
Luckily, we really don't have to make this choice.
Amen brother..........................
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Nothing as tasty as ecoli?
unless the animal was diseased at the time of slaughter (which the USDA should catch), the interior of the muscle is sterile. It's the exterior parts that have been exposed to the air by butchering that potentially harbor bacteria. Proper storage and clean workspace for prep are a must, but cooking it all the way through is not required for whole cuts of beef. Ground beef OTOH needs to be cooked through.
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I voted beef, but only because it was closest of those on the list to what would be my real choice: venison. :fuelfire:
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unless the animal was diseased at the time of slaughter (which the USDA should catch), the interior of the muscle is sterile. It's the exterior parts that have been exposed to the air by butchering that potentially harbor bacteria. Proper storage and clean workspace for prep are a must, but cooking it all the way through is not required for whole cuts of beef. Ground beef OTOH needs to be cooked through.
I USED to eat plenty of ground beef raw. NEVER got sick. (I caught food poisoning from the Galley more than anything else) The problem with the ground beef of the last decade+ is the way it's processed. They no longer simply cut it off the bone and grind it.
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I USED to eat plenty of ground beef raw. NEVER got sick. (I caught food poisoning from the Galley more than anything else) The problem with the ground beef of the last decade+ is the way it's processed. They no longer simply cut it off the bone and grind it.
I used to eat it raw all the time.
I don't think I've eaten store bought raw hamburger in at least 5 or 6 years. I'm always tempted...but I resist.
Now, if I can go to a restaurant that serves steak tartare....I have it!! :drool: (after I make sure they don't put egg in it)