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Once I got sick from the broccoli and cheese soup at panera, never again.
Of course most of the time if you get sick from food (that isn't seafood) it's because the people in the kitchen shat on their hands and then served you food.
I got food poisoning from a Ruby Tuesday after eating a burger on the rarer side, among other potentially offending items. I still like burgers bloody and steaks near-raw.Originally Posted by Nomi
I just don't eat burgers at shitty chain restaurants anymore. Or anything, if I can avoid it.
They don't limit that shit to food, either. D:
Once I got sick from the broccoli and cheese soup at panera, never again.
Of course most of the time if you get sick from food (that isn't seafood) it's because the people in the kitchen shat on their hands and then served you food.
When it comes to steak, I could be best described as a poor snob. I like the highest quality cuts of meat available (tenderloin and ribeye plz), but in the end I'm just a humble college student. I don't make steaks very often; in fact, I made my first one this year just over a week ago. The grocery store I work at was running a sale that week of 40% off all steaks, and I had a 10% discount on top of that. This meant two thick (just over an inch) 12 oz ribeyes for about $10.
Like most other snobs here, I prefer mine salted and peppered, cooked medium rare. I have found that it works really well to let them come close to room temperature first, then put them on the grill over hot coals (natural lump charcoal for me with chimney starter). I grill them 4 minutes with the lid on, another with the lid off, turn, and repeat. This minute of flare-ups gives it a nice sear. I grilled them with sausages last time, so my meal was a 12 oz steak, 2 large Italian sausages, plenty of saurkraut, and homemade potato salad. Amazingly, I'm still alive to tell the tale.
And while we're talking sides, I find that it's hard to beat grilled corn on the cob. While there are a few ways to cook it, I find that the easiest is to soak them in water for about 30 minutes, and then throw them on, husks left on, until the husks have turned dark brown. The corn steams itself in the husk, and all it needs is a little butter.
discount meat usually means old meat.
grilled cotc = jizm.
In this case, it was a chain-wide sale on all of the steak. We price the meat we need to get rid of separately (and it's not bad or anything, it just means that its sell-by date is approaching).
Wu-Tang is for the children!
Is Wagyu beef actually really good? Or is it just some elitist way to still eat beef and feel that you're better than those people that go to the Outback Steakhouse?
Quick zephyrs blow, vexing daft Jim.
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I once considered leaving a girl at a restaurant when she ordered a steak well done and dumped ketchup on it, not good. Anyone who does so should be forced to move into a trailer park.
MR-M is the best.
I only teared up twice, once while watching Larry Bird hobble back on to the court to win a playoff game againt Detroit after receiving a concussion and a seperated disk in his back.
Also, I once teared up when I tore my ligament right off my arm, it felt like somebody was pulling my arm off.
Last edited by Othello Harrington; 31 Mar 2007 at 09:54 AM.
Women are mostly illogical creatures. Why does this surprise you?
i drink it up!
You'd think that the acid of a lime wouldn't be enough to really do much damage to the think meat of a steak. Guess not.
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I personally would take a London Broil over steak tar tar.
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