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Thread: Blue Food

  1. #9
    Sundewist Dimka's Avatar
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    Dude!
    Beluga caviar with a shot of vodka?! Where is this party? I wanna come!
    Fillet Mignon is always a good thing... even if it is bite-sized
    It is hard to always be a human being... people get in the way.

    An education was a bit like a communicable sexual disease. It made you unsuitable for a lot of jobs and then you had the urge to pass it on.
    - Terry Pratchett

  2. #10
    rattler's Avatar
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    never been a huge fan of fillet mignon......pretty tasteless cut of beef which is part of the reason its wrapped in bacon............infact the only time i have it in any form anymore is in a T-bone or in wild game i shoot....much prefer something more along the lines of rib steaks or prime rib.....much more flavor....
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
    http://www.wolfpointherald.com/--http://www.safety-brite.net/

  3. #11
    Sundewist Dimka's Avatar
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    ...but they're not blue...
    I hate ribs myself though... feels like you're a dog chewing on a bone to me lol
    It is hard to always be a human being... people get in the way.

    An education was a bit like a communicable sexual disease. It made you unsuitable for a lot of jobs and then you had the urge to pass it on.
    - Terry Pratchett

  4. #12
    rattler's Avatar
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    i didnt say ribs.....i said rib steak and prime rib.....you have never heard of prime rib? basically a roast from the meat around the ribs from the front half of the anmal that when its done cooking you cut it into steaks.......when done right it is lightly seasoned(and my preference lightly smoked) you wind up with a melt in you mouth steak that is extreamly flavorful....i will take it over any other cut of beef, especially if i get to do the cooking.....course i ont get it very often as it tends to cost about $10 a pound and i need a 5 pounder to feed the family....closer to 8 or 9 pounds if im cooking it for us and friends....rib steaks are basically prime rib with bones and minor muscles removed thats cut into steaks THEN cooked.......basically its the backstraps of the beef......flavor comes from fat and thats why the tenderloin is low on flavor, it has almost no fat.....which is why you need the bacon, for flavor and to add fat so it doesnt dry out when cooking....

    i dont care much for ribs either unless they are country style....
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
    http://www.wolfpointherald.com/--http://www.safety-brite.net/

  5. #13
    kahnli's Avatar
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    rattler...
    no offense. But filet mignon is never wrapped in bacon, Anyone that does that does not know what they're doing. Also, yeah, fat does flavor meats but at the end of the day Prime Rib is only popular because it's the only thing that the elderly can gum down,
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

  6. #14
    rattler's Avatar
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    you do realize im in the middle of beef country and have access to some damn good beef, hell by taste i can tell you if its range raised beef or fattened up on a feed lot beef....i buy it by the 1/4 or 1/2 from a local, professional, on the farm butcher....hell even the burger is ground how i want it....i have cooked and eaten damn near any cut of beef you can think of many times over....an as far as being popular because you can gum it down, the same can be said of the fillet mignon, its as tender as the prim rib, the only reason its expensive is cause there are only a couple pounds worth of it out of a thousand pound animal....it is nothing special other than in ppls minds......
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
    http://www.wolfpointherald.com/--http://www.safety-brite.net/

  7. #15
    Tropical Fish Enthusiast jimscott's Avatar
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    Can ya make blueberry cheeeeeeeesecake?

  8. #16
    kahnli's Avatar
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    Dimka,,, A style of cooking Filet is called "Black and Blue." You place it on a red hot pan and char the outside while the inside is still raw.

    Rattler,
    I'm just not a fan of biting into fat or gristle which is why I lean (excuse the pun) toward filet, hanger or flat irons. Just a matter of preference. If you're a fan of those cuts I should send you my recipe for short ribs. MMMmmmm... may have to run those for a special tonight.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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