@ruouttaurmind After the cookout this weekend, I heard that two people had declared their bratwursts undercooked and thrown them away. I told them A) the grill thermometer read over 400 degrees and they’d been in there half an hour, part of the time directly on the fire, B ) They’d been literally shooting clear juice into the fire, causing it to roar up, and most importantly C) They were probably spicy Italian sausages (25% of what was brought wasn’t brat) and red inside from chile D) The wood fired grill probably took two hours to burn down, all they had to do was put the meat back on, and lastly E) There were three big dogs that wouldn’t have cared if they were raw. I hate needless waste.
At a young age, I was left to die in the wilds of northern Minnesota. A passing family of kindly old church-ladies found me and miraculously chose not to eat me. They raised me as one of their own, training me in their secret ways. I was later recovered, and though it took years, I moved beyond many of the feral habits I had developed to survive, but some, such as my weekly desire to attend a church, and (more relevant to this) my near religious respect for the kitchen. Err on the side of perfection, to quote one Miss Arliss I knew.
Chicken? Over. Anything else? Under. The day I found out you could eat pork chops less-than-well-done was a great day. And almost any vegetable is better undercooked than over.
Err in the kitchen? Never. I started cooking in my family’s restaurant at 14, learning how to properly adjust anything. Even if something isn’t prepared perfectly, you’d never know. And the presentations…
I basically don’t cook. Work from home and warm up prepared meals for lunch, then eat out every evening.
It helps that I have a bunch of food trucks and local restaurants within ten minutes of me where I can get fresh, well-prepared meals for less than $10.
My wife is the chef. Thank God!
Sous vide perfect.
I like my burgers to resemble hockey pucks when I cook at home, which fortunately is not very often.
I like stuff well done - so always extra time.
I’d rather eat nearly-raw salmon or steak than over-cooked salmon or steak.
I can always throw it back on the grill for a few more minutes, but I surely haven’t figured out how to uncook something.
@ruouttaurmind After the cookout this weekend, I heard that two people had declared their bratwursts undercooked and thrown them away. I told them A) the grill thermometer read over 400 degrees and they’d been in there half an hour, part of the time directly on the fire, B ) They’d been literally shooting clear juice into the fire, causing it to roar up, and most importantly C) They were probably spicy Italian sausages (25% of what was brought wasn’t brat) and red inside from chile D) The wood fired grill probably took two hours to burn down, all they had to do was put the meat back on, and lastly E) There were three big dogs that wouldn’t have cared if they were raw. I hate needless waste.
At a young age, I was left to die in the wilds of northern Minnesota. A passing family of kindly old church-ladies found me and miraculously chose not to eat me. They raised me as one of their own, training me in their secret ways. I was later recovered, and though it took years, I moved beyond many of the feral habits I had developed to survive, but some, such as my weekly desire to attend a church, and (more relevant to this) my near religious respect for the kitchen. Err on the side of perfection, to quote one Miss Arliss I knew.
Get a good thermometer and a basic understanding of safe cooking time vs. temperature then you don’t have to “err”.
/giphy err
@awk That is the single most subversive gif I have ever seen.
@shahnm
@awk You have quite the collection.
/giphy impressive
Is the second one from Donnie Darko?
@shahnm no, but I don’t know what it is from. Probably some dark representation of Alice in Wonderland.
@shahnm bunny in donnie darko didn’t look anything like that.
/giphy why are you wearing that stupid man suit
Poll fail… I can’t really comment since there was no choice for that. Oh well.
Chicken? Over. Anything else? Under. The day I found out you could eat pork chops less-than-well-done was a great day. And almost any vegetable is better undercooked than over.
I have a probe that actually works, and I know that cooking does not stop when you first take away the heat.
My skill, when not using Sous Vide is having food be 15 degrees underdone and 20 seconds later be 10-15 overdone. No happy medium.
With sous vide, no problem.
None of the above. I’m a great cook.
Err in the kitchen? Never. I started cooking in my family’s restaurant at 14, learning how to properly adjust anything. Even if something isn’t prepared perfectly, you’d never know. And the presentations…
I basically don’t cook. Work from home and warm up prepared meals for lunch, then eat out every evening.
It helps that I have a bunch of food trucks and local restaurants within ten minutes of me where I can get fresh, well-prepared meals for less than $10.
I err on the side of pizza.