ME:4,4,D
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It is my sincere desire to provide readers of this site with the best unbiased information available, and a forum where it can be discussed openly, as our Founders intended. But it is not easy nor inexpensive to do so, especially when those who wish to prevent us from making the truth known, attack us without mercy on all fronts on a daily basis. So each time you visit the site, I would ask that you consider the value that you receive and have received from The Burning Platform and the community of which you are a vital part. I can't do it all alone, and I need your help and support to keep it alive. Please consider contributing an amount commensurate to the value that you receive from this site and community, or even by becoming a sustaining supporter through periodic contributions. [Burning Platform LLC - PO Box 1520 Kulpsville, PA 19443] or Paypal
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To donate via Stripe, click here.
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Use promo code ILMF2, and save up to 66% on all MyPillow purchases. (The Burning Platform benefits when you use this promo code.)
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Yeah. Same here.
You want your steak just like your women with a hot pink center, not brown or bloody😉
I don’t think I want to know what you’re doing to your food.
Nobody rapes their dinner.
Well, maybe that one kid with the apple pie…
…but that was a MOVIE!!!
Was it? Was it really?
I like my coffee ☕.the way I like my women. Strong and Irish.
2, 3, A. Murica.
2,3 and sometimes A and sometimes F
5,5,E.
This was my steak yesterday.
The Calabrese Honey on Toast with
My XLrg 4 cream 4 splenda coffee which I drink non-stop.
Is the Sixth option steak still cooking?
I’m a 2, 4, B kinda guy myself.
If you eat your meat at anything more than medium (medium rare being best, thus the 2 for me) you are doing yourself a disservice. If it is quality steak, cooking all the flavor, juices and nutrients out of it is almost criminal; cuts like fajita meat (skirt steak) and beef tips are OK to go above medium, but only because they are usually marinated and/or cooked with vegetables so they keep some juices.
This I learned from working at a steakhouse which served Kobe as well as prime rib and other succulent meats. Most of them only need to be seared on both sides to seal the natural flavor of the meat inside; the best example is Kobe, which is usually prepared by first searing it, then slicing it, then chilling it; the result literally melts in your mouth, like velvet on the tongue. Delicious.
So yeah, ole C_O knows how to fry up some good eats.
Well, you make it sound good, but I get a little freaked out if there is blood on my plate. Has nothing to do with taste – it’s all psychological for me.
Medium Rare should only have a small amount of blood, from the slightly warm center, mixed in with the grease from the meat, if cooked properly. Medium should have no blood at all, but a warm pink center. Again, if cooked properly. You should probably go with Medium.
Lots of people have sight-of-blood issues, don’t feel left out: a few of them actually passed out from seeing it on their plates, no lie. Everybody likes to eat, but nobody likes to think about where their food comes from, and when confronted with reality it is literally just too much for some.
Ask HF about that.
You are quite the steak aficionado.
Blindfold me and I’ll eat it.😊
I can’t EVEN think about processing meat – No way, Jose.
Us Texans know how to make a good steak. It’s almost expected.
I can cook up deer meat so tender you would swear it was lamb.
How could you eat this darling little thing?? I have a puppy that looks like a lamb. Lamb is OFF the menu for me for a while. And….BAMBI??? Really??
Again, will need the blindfold. I’m tellin’ ya, I have psychological problems. 😂
How are you with vegetables??
Well, then, it’s YOU who has psychological problems.
Don’t expect to ever get near my puppy!
You are causing me distress…
You’re a bully. Has anyone ever told you that before??
I don’t believe you…AT ALL.
Don’t even think about redeeming your brownie points. They have been rescinded.
I giveth, I can taketh.
I find myself enjoying your banter….
Yeah, but I’m confused as to whether Archie wants to EAT or BUGGER the stable boy.
???
!!!
…
Thanks for the clarity, fella.
Wasn’t sure what I had wandered into there for a minute!!!
Kinda like walkin’ in on grandma on the toilet.
Hands fly up to eyes. Involuntary “whoa!” forced from your throat. Door slam and run for the nearest beer kinda thing.
I hear it’s a fine meal.
Not Bambi, Bambi’s mother.
My BIL is a Texan and he likes his steak cooked extra well done. My Dad would not do it, so he learned to eat it medium, but still orders well done when he dines out.
I order well done too at restaurants.
But, I have a family of hunters and they refuse to cook it that way. They tell me to eat it the way they cook it, or starve. Harsh.
AA, you might like to know that all the blood in an animal is drained away. The steak’s red juices are made up of water and myglobin. Put a blindfold on and enjoy medium rare without passing out!
From the Net:
“Raw steaks usually have a natural, blood-like liquid in their packaging. Although its red coloring looks a lot like blood, that liquid is not what it seems. Following is a transcript of the video.
“What’s that red juice that leaks from raw red meat? It’s a solution called “weep” or “purge.” It’s often mistaken for blood. But if that were true, most white meat would leak red, too. It’s actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin. Myoglobin is a protein within the muscle.
“Most meat is made of 5% fat/carbs/minerals, 20% protein, and 75% water. When you freeze the meat, that water expands and turns into ice crystals. The crystals’ sharp edges rupture muscle cells. When the ice thaws, it carries some myoglobin with it. Myoglobin contains iron — that’s what gives red meat its color. It’s also what turns the water a “bloody” red.”
OH MY GAWD!
I’m gonna pretend I didn’t read that – especially the first sentence!!
The Hadza of Tanzania shoot a blunt arrow into the necks of their cattle to draw out a cup of blood. Warm blood might be given an “undone” rating.
I want it bloody but not so rare that it’s raw. cooked enough to keep the flavor and tenderness and that’s it.
Upvote #1 yay!
Thank you for your guidance and direction.
Oh wow. Tell them you will cook it your way, by you.
They love you and care for you.
Sprinkle some Tink’s #69 on their hunting pants…right over the rosebud…next time they go hunting.
Revenge is a dish best served stiff.
How would you like your steaks prepared?
Oh, you mean COOKED. Well just knock its horns off, wipe its nasty ass and chuck it down on the plate!!!
Only my opinion here, but medium to medium rare has the best flavor. My Mom always cooked everything to shoe leather…but no one EVER got sick eating her cooking.
Yes, that is an accurate statement.
Come visit Texas!
(.Visit, not live in)
So, no cleaning crappie for.you?
No worries, it’s a man chore regardless…
3,3, but E to start, then A afterwards.
E due to a hazelnut cream.
Bold K-cups, a dark roast (Meijer brand out of G.R., in MI)
then Tim Hortons medium roast grounds in the reusable Keureg
for a milder large cup of black.
Leaded, always.
If I have to endure the all the urination to come, the coffee needs to be caffeinated.
~It is a diuretic, after all.
I can understand decaf, if one gets a craving for java after dinner, but still
wants to easily doze off instead of toss & turn when the sandman comes.
Is there some gathering that I didn’t hear about that we’re putting our orders in for?
5 – Well done. No blood.
3 – otherwise it has to be scraped. (SCRAPED, not scrapped)
G – for tea. No coffee.
I’m putting on my heels for the FEMA Camp Fest.
I believe it, Mrs. Babble.
2 – 2 – A
growing up my father always cooked bloody red meat, he even ate the hamburger raw off the butcher paper; I’ve had the ‘tar-tar’ stuff of various animals but I think it still needs to have a little warmth and flamed in flavor.
Toast was always served burnt and smoking growing up but I attribute that to my mother and my current taste for light outside and soft inside.
Coffee black preferred but sometimes with a dash of eggnog in season, it’s mostly just a conveyance for the caffeine when my preference of double strong Irish tea is not available.
Your just might be a closet Texan and just don’t know it…
‘would be a reach, pure Yankee by centuries of blood – had to escape though, the Mass Bay Colony is not the current culture of my fathers – fathers… Sanctuary in the wilderness nor Cradle of the Revolution, just a place full of group think lefties
2,4,A
Peet’s Major Dickenson’s Blend coffee. Full-body dark roast.
Oh yeah…my wife found that and it is my morning friend.
2,4,a
3, 3, A
2,2,E
1, 2, D
Almost mooing.
a 1 is knock the horns off, wipe its ass and serve it.
🤣🤣
Serve it on a warm plate.
Take a slice while yer milking it, walk it past the fire and make sure I have a sharp knife
34D
2, 3, A
3, 5-6, a -b
I like strong flavour
3, 3, C
You have EXCELLENT taste! Nice to meet you.
2,3,A
and whiskey!
2, 3, C
You like steaks like me!
I’m predicting a dinner party between you two…since y’all live in the same city…and love bloody steaks.
I….am…let’s say…intrigued..
43B
1, 4, A
It is so easy, why does everyone get this wrong?
But to be honest, I have been grateful for 2-5, 2-6, B-F, at times.
Yes.
IMO, Prime Rib is the top of the mark when it comes to beef. This is how I like it.
Nice Knife!!
coffee: black, like my men
Coffee like the ladies: hot, dark and nasty.
I like my beer like I like my women…cold and bitter.
with long lasting head, right?
Yes, and preferably NOT flat. Nice bubbles a plus.
between 2 & 3-3-A
4,3,A
At some point we might be happy just to get some hamburger, stale bread and chicory.
HSF’s party? We would like to try to come this year. Maybe bring the grandson who has been stuck in Buffalo with his dad since 2020. He’s 18 now and graduating from HS. We are talking about flying up and helping him move back here where he spent the first 14 years of life. Think we can deprogram him from public school in Buffalo in a couple of days at the farm?
4-5 on the beef. 4 on the toast. Coffee black. But if the coffee is weak AF, then I’ll add cream and sugar just to be able to drink it. Once you’ve experienced sufficiently amounts of drinks in Europe, American stuff tastes like water. And I for one can never go back.
I’m 2 4 A
2, ’cause I like the blood, but not so much the purple chewyness of the meat. I can go 1 with tenderloin and three with ribeye. But 2 with sirloin, new york, and roast beef.
4 because it is called “toast.” Not “slightly warmed,” “warmed ’til dry,” or “Charred.” I could go 3 or 5…
And “A” because I learned to drink coffee at midnight watch in the Bering Sea. Ultimately, when you are pulled from your bunk to stand watch in freezing salt sleet for the next 4-5 hours, you don’t fuck around with creamers or sugar.
As the lady says: “Ain’t Nobody Got Time For That!!!”
3, 3, hate coffee
How you like your Crown, BP? Neat or rocks? Ever with a mixer?
Strained through Victoria Secret’s finest, undoubtedly.
Usually with diet cola, which I know makes me a rube, but I don’t really care what other people think.
Great idea, TwatWaffle! (Great handle, by the way.)
2/1,4,a. Dad told me I was gonna get parasites one day.
From the burnt toast or undercooked meat?
Undercooked meat. It grossed him out to cook mine so he taught me to grill my own.
I like your dad.
Memories like this make me laugh. Thank you. He did like the number 6 toast, though and that grossed me out. We could agree on the A coffee. Nothing added unless it was booze.
So, he liked his toast well done too? 🙂
Glad that brought back good memories. Memories of our dads are important.
Very. Thanks.
2 3 A.
F if it is Bailey’s
2, 3, A
Unless Irish Cream is available the it is 2, 3, F
1 3 A
5,3,A
AMEN!
Yep, same.
What’s the point?
Meh. It was kind of fun reading something that didn’t pertain to fucking Corona Virus and woke pokes and Ukraine is winning garbage.
Didn’t you get your invitation to the party? Everyone invited should have them by now.
Depends on the cut
Filet = rare nothing else
Ribeye, medium usually winds up tasting the best because it allows the fat to render.
Perfect ribeye can only be achieved at home with a reverse sear, smoke at 225-250 until 120 degrees. Take off grill ice bath in a zip lock for 15 minutes, crank that grill up, sear the hell out of the outside. Then you have a perfectly charred ribeye with rendered delicious fat.
Or sous vide then sear
1,3,a
One, Three, A.
2,3,C.
1 or 2
4
A usually but sometimes B