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PurpleFloyd

we are 'the leading edge' I Share on HSO
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Everything posted by PurpleFloyd

  1. PurpleFloyd

    What's on the grill

    Incredible.
  2. PurpleFloyd

    Clean meat

    Water that doesn't come out of a plastic bottle.
  3. PurpleFloyd

    Clean meat

    ....said no one ever.....
  4. PurpleFloyd

    Clean meat

    The grain belt is a bigger sin.
  5. PurpleFloyd

    Clean meat

    Is that better than adding to the debt while lowering taxes? Man, think of all the pug barns in Minnesota we would lose if this takes off. Actually, pig barns are the single biggest consumer of water in rural areas. The growers hope this never comes to the surface but every time it quits raining (no problem currently lol) and cities tell their residents to stop watering their grass, nobody talks about the vast amount of water used in the pig barns,ethanol plants and crop irrigation. I would rather get my steaks on the hoof so to speak.
  6. PurpleFloyd

    Clean meat

    Reverse osmosis.
  7. PurpleFloyd

    Clean meat

    Show me a picture of a drinking fountain from back then that had a coin slot. I'm in Lansing Michigan right now. Not sure but it seems the water is ok here.
  8. PurpleFloyd

    Clean meat

    It was free from the fountain for decades. Fountains were everywhere and so much as I know nobody ever died from dehydration during that period. It would probably cost me $100 in gas, mileage and time to find a Costco. You could fill a thermos from your tap in literally seconds without ever needing to find a parking space amiright?
  9. PurpleFloyd

    Clean meat

    Hell, if you told someone 20-25 years ago that millions of people every day would pay $2-3 for a bottled water instead of getting a drink from a public fountain they would have told you you were losing your mind.
  10. PurpleFloyd

    Clean meat

    Or smoked
  11. https://www.inverse.com/amp/article/46709-how-to-cook-the-perfect-frozen-steak "For many people, having a steak dinner means digging into the back of your freezer, pulling out that slab of meat you’ve been saving, and letting it thaw. But food scientist Guy Crosby, a Harvard professor of food chemistry and science editor for America’s Test Kitchen, says the thawing process may actually lessen the flavor and texture of your rib eye, strip, or t-bone. “For years people would think, ‘Geez, I’ve got to spend hours thawing this thing out before I can cook it,’” Crosby tells Inverse. “Well, no. You can cook it, and it can turn out just as good and sometimes even better when you throw it on the grill or in the skillet when it’s still frozen.” The reason is simple: The high-temperature differential between the outside of a frozen steak exposed to high heat in an oiled skillet allows the outside to brown and sear nicely without affecting any of the juiciness. This external browning process is known as the Maillard reaction, a heat-based chemical process involving proteins and sugars that causes these molecules to rearrange themselves to form new ones, some of which are the compounds that make steak look delicious and taste just right." -------------------------- No mention of bagging and dunking it in water.....
  12. Yeah, I think the first hatch has taken a beating. Hopefully things dry out and they can get another run at it.
  13. PurpleFloyd

    Cooking the perfect steak.

    An advantage to cooking a frozen steak might be that if you cook over high heat that you can get a nice brown outside while keeping the inside very rare as it takes longer for the inside to thaw and get done than it would have taken if the steak was thawed.
  14. PurpleFloyd

    Cooking the perfect steak.

    Yes, that's how probably the vast majority of steaks are cooked in restaurants. They don't have the time or space to thaw them out and very few are set up to handle receiving and storing of fresh-never-frozen beef. Obviously there will be those who do but it's less than you think.
  15. PurpleFloyd

    Cooking the perfect steak.

    How do you sear a steak in a bag dunked in water?
  16. PurpleFloyd

    Cooking the perfect steak.

    Funny. I thought when you "Sear"a steak, you use high heat for a short time to lock in the juices and get those tell tale grill marks like my steak had tonight. Show me a video of you searing a steak in a bag of water and I'll try it.
  17. PurpleFloyd

    Cooking the perfect steak.

    Yes. But it tastes better.
  18. PurpleFloyd

    Turtle shell

    But think of all those poor refugee turtles walking around with no shell on their back just so you can make a clock.
  19. PurpleFloyd

    Time for a smoke

    You are trying way too hard and it's not working.
  20. PurpleFloyd

    Charcoal

    They still make the stuff? I thought they discontinued it once God created the wood pellet.
  21. PurpleFloyd

    Time for a smoke

    It's in the thread. Go back a few pages or so and all your questions will be answered.
  22. PurpleFloyd

    Time for a smoke

    File that under "things you don't see every day"
  23. PurpleFloyd

    Time for a smoke

    It seems to fall in the " ribbing" category to me and since we were talking ribs... My thoughts exactly lol
  24. PurpleFloyd

    Time for a smoke

    180 for 2 hours 225 for one hour Foiled 225 for 2 hours Unwrapped. 225 for 1 hour. I also cooked the trim from the ribs and that seemed pretty good. Not sure what in hell I did. No big deal.
  25. PurpleFloyd

    Time for a smoke

    Looks very good. The ribs,otoh didn't turn out so swell. They got pretty dry for whatever reason. I did spray with apple juice before wrapping but maybe I needed sauce in there as well.
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