- Feb 23, 2006
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Thank you.
My behind would be classified as a fully automatic weapon under Canada's Firearms Act.
OT: The Food & Drinks Thread
- Thread starter Lafleurs Guy
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My behind would be classified as a fully automatic weapon under Canada's Firearms Act.
- Jun 24, 2012
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Thank you.
My behind would be classified as a fully automatic weapon under Canada's Firearms Act.
Canadian sniper.
- Feb 23, 2006
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Nah, right now I'm gunning more for blanket coverage. Precision is not my strongest point atm.Canadian sniper.
- Jun 24, 2012
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Nah, right now I'm gunning more for blanket coverage. Precision is not my strongest point atm.
We'll settle for an AR-15 or an AK-47 user, in that case.
- Feb 23, 2006
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Now, that'd be selling my current ability short. Let's not forget of the biological aspect of the weapon in my possession.We'll settle for an AR-15 or an AK-47 user, in that case.
- Feb 23, 2006
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I'm having this persistent thought of radicalizing against animal protein consumption given my misfortune. It is not right that I have to suffer from the shallow underbelly of the industry. I won't stand for that any longer. If you, as a human being, can't at least bother to question the sourcing of the food you consume you can take a a hike as far as I'm concerned.
groovejuice
Without deviation progress is not possible
Considering so much of our food is imported, that would be very difficult indeed. The US has never had the most stringent regulations, but under the current administration, if a lobby group paid sufficiently, they'd have no regulations whatsoever. I'd be surprised if Mexico is terribly interested in reducing herbicide and pesticide use, never mind water quality. Grow your own, raise chickens and hunt for larger game.
Per Sjoblom
Registered User
- Jan 3, 2018
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Nah, right now I'm gunning more for blanket coverage. Precision is not my strongest point atm.
Here's hoping you'll get better soon!
Mrb1p
PRICERSTOPDAPUCK
Welcome to the clubThank you.
My behind would be classified as a fully automatic weapon under Canada's Firearms Act.
Mrb1p
PRICERSTOPDAPUCK
You dont have to radicalize against human protein. You just have to buy quality.
- Jun 24, 2012
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Fair to say there is nothing you could have done to prevent or limit the outcome? What I mean is, I've been told by some people how they wash their vegetables with some kind of soap made for fruits and vegetables. Do I understand that even if you would have washed the vegetables with this special soap, it wouldn't have changed anything? Basically, once vegetables are contaminated with Salmonella, are they unsalvageable?
- Feb 23, 2006
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They are, unless they're over-cooked.
I could have made sure the farm that produces the veg didn't use the same source of water for both the produce and the caged birds. I could've avoided it by cooking the vegetables thoroughly, but what's the point of mushy broccoli and cauliflower?
- Feb 23, 2006
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"Human protein" aside, I don't think we have any real way of knowing what "quality" is. That is the point I referenced before. Look at the packaging our processed or semi-processed food features. Any real information on its origin and processes in place? No, there is not.
- Feb 23, 2006
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While I respect your opinion, it is clearly in the vast minority.
Filet mignon is one of the worst cuts of beef, flavor considering. Yes, the muscle isn't worked much so it's extremely tender, but it carries little beef flavor.
If you simply desire tenderness in your proteins, just go with something like Ahi instead.
- Jun 24, 2012
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Good to know. Then it's pure bad luck. If I were certain that the source of this is imputable to one particular store or retailer, I'd blacklist them and find a replacement pronto.
Funny enough I adore filet mignon but most steakhouses(if not all) age it and usually serve it with bacon which adds flavor.
With respect to Wagyu, I'd love to get my hands on some A5 tenderloin. Would be pretty delicious and be best of both worlds.
I had a skirt steak once in New York, one of the best steaks I have ever had. Tough, inexpensive cut, but when done right, the taste is phenomenal. Talk about beefy flavour.
- Feb 23, 2006
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They age it for a reason. I personally never liked cured beef because I felt it took away from its texture. It breaks down the beef's fibers and, while it accentuates its overall flavor, it also removes moisture. That's not a trade-off I used to be willing to make personally. If I ever saw a piece of steak served with a dollop of "herb butter" on it I asked for my meal to be replaced.
May I suggest you try a top "baseball" sirloin cut instead of the filet? Has to be rare though due to its thickness, but it is a nice compromise to the filet as it adds more flavor while also delivering tenderness.
I agree. Cow's belly/rib "off-cuts" are the very best of the entire animal IMO. Those are the jewels no filet mignon can ever dream to compete with IMO.
They deliver by far the most flavor. With the skirt steak you also have the benfit of its large surface area. It takes to marinating very well, but the marinades (at least the reasonable ones) don't take it over. The skirt steak is a treat grilled rare and served with something like a fresh salsa verde (which can also be used as a marinade for it perfectly).
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Mrb1p
PRICERSTOPDAPUCK
Lol what a slip.
You can buy from a reputable butcher. Best way to have the best meat. Dont buy anything from supermarkets, its pretty simple, but even then, its hard to predict what is happening, I agree.
- Feb 23, 2006
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You are certainly right, but accessibility still comes into question.
Rise of hands...how many of you personally know people that shop for their proteins exclusively at butcher/fishmonger stores?
I'll preface this by saying I'm a little lazy so no point avoiding the fact there's easier ways.
I want to sign up for goodfood/hellofresh/chefsplate and I'm wondering if anyone here knows which one to avoid or which is best or if its all the same thing?
I want to sign up for goodfood/hellofresh/chefsplate and I'm wondering if anyone here knows which one to avoid or which is best or if its all the same thing?
Mrb1p
PRICERSTOPDAPUCK
Like 10-12$ a portion I guess?
I tend to go eat out and spend more so I feel I save money and gain some food ideas made easy along the way. So the premium doesn't bother me.
Mrb1p
PRICERSTOPDAPUCK
If all youre looking for Id say you might want to take a look at meal companies. Are you around MTL?
Meal companies?
I am in Montreal. I find an irony in fact you asked me given on left it says I'm in montreal and for you it says 'citizen of the world'. C'mon Mrb1p
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