Random Image Thread XLII: Ragns Secret Porn Stache

[Lucavi]

^ I read that article. The guy talked it up like its just the most normal thing for a person to do. I fucking love Ogre Battle 64, but me buying up 3,000 copies of it worldwide and hoarding them isn't gonna get me a new one or a Kickstarter spiritual successor.

Kudos to him, though, I guess.

[Niiro]

Clearly his real fridge couldn't hold any more disembodied limbs so he had to make room.

[arus2001]

Imagine it wouldn't have sold were it not for the coming remake/sequel/whatever. D:

[Wulfgang]

1a) Rare - Steak from a high-end or reputable venue (e.g. The Palm, Ruth Chris. etc)

2a) Medium Rare - Grilling the steak/hamburger myself because my temperature control sucks
2b) Medium Rare - Steak from a solid, but more inexpensive venue (typically local spots)
2c) Medium Rare - Burger from a high-end or reputable venue (typically local spots like Duke's in DC)

3a) Medium - This is the event horizon of beef; reserved only for burgers from very average or potentially questionable venues (e.g. Chains like Red Robin, local watering hole that happens to also serve food, etc.)

4a) Medium-Well / Well-Done - You've crossed the event horizon; reserved only for when Wulfgang really fucks up on the grill or pulls a Stallone and goes for one of these:

[Marootsoobutsu]

It depends on the cut.

Fillet mignon? Rarer the better. Sear the outside, and the inside could be Pittsburgh blue.
Rib eye? Medium, maybe a hot medium-rare. You want to get the inner marbling melted without just congealing it, and that takes a little more time.
Sirloin? Whatever your taste. A prime cut of sirloin, you probably want it closer to rare; the lower the grade, the more acceptable well-done-with-sauce becomes.
T-Bone and Porterhouse and kind of pains. They have that marbled, somewhat-tougher spot of rib, and then the fillet end. Either way you cook it, part of it's not coming out its best.

[Enedin]

I only eat the very best

http://vignette4.wikia.nocookie.net/...20100914155435

[Dantrag]

1a) Rare - Steak from a high-end or reputable venue (e.g. The Palm, Ruth Chris. etc)

2a) Medium Rare - Grilling the steak/hamburger myself because my temperature control sucks
2b) Medium Rare - Steak from a solid, but more inexpensive venue (typically local spots)
2c) Medium Rare - Burger from a high-end or reputable venue (typically local spots like Duke's in DC)

3a) Medium - This is the event horizon of beef; reserved only for burgers from very average or potentially questionable venues (e.g. Chains like Red Robin, local watering hole that happens to also serve food, etc.)

4a) Medium-Well / Well-Done - You've crossed the event horizon; reserved only for when Wulfgang really fucks up on the grill or pulls a Stallone and goes for one of these:

Ruth Chris has some of the most mediocre steaks I've ever had. Their prices are fucking stupid for the lack of seasoning they put on it...(Yes the cuts are nice but wtf, were is my salt?). I always prefer my burgers medium regardless where i get them. Nothing is worse than a soggy bun. Also if you ever watch Hell's kitchen, they've done grill challenges and they've made "well done" burgers come out juicy as fuck.

[Tokitoki]

but my best burgers are made with salt, pepper, worstechire sauce, garlic powder all mixed together before forming the patties. Juiciest burgers ever.

I do the same, but add red pepper flake and a little onion powder. The extra sauce helps to keep them juicy, but really you just need the right cooking time/heat and fat ratio to get them done perfectly. I usually do 85/15 at 3-4 minutes a side over a medium-high grill.

Image related.

[SephYuyX]

Generally I am more of a fan of Boba and Maul over Vader and Troopers..
But this time ill take a Vader and Trooper please.
http://slist.amiami.com/top/search/l...rch&pagemax=40

[Coren]

Ruth Chris has some of the most mediocre steaks I've ever had. Their prices are fucking stupid.

This. I hate ruth chris. Not least of which because of the hoity-toity attitude you get. You're a fucking chain restaurant, get over yourself.

[Marootsoobutsu]

This. I hate ruth chris. Not least of which because of the hoity-toity attitude you get. You're a fucking chain restaurant, get over yourself.

Also, this. Ruth's Chris is for people who do not know what a good steak actually is because all they have are crappy steak done themselves, or places like Outback to compare it to.

http://amazingribs.com/index.html









Steaks and roasts like this, at home, every time, easy as heck. That site has PhDs who get into experimentation on things, MythBusting like mad and abusing their privileges at university labs. Except they contribute meaningful knowledge, so yay. Seriously: this goes into why certain cuts are better done certain ways, because of the actual physical properties of the meat, what certain types or speeds of cooking do to them, all that jazz. My aunt was a recipe developer for Lawry's (the restaurant and the spice company), taught gourmet cooking at Cal Poly, and she loves the thing this site has taught her-- so many things culinary schools teach is wrong, based on old tradition, and not based on actual chemistry. Do yourself a favor: if you are at all interested in cooking meat, go there, learn it, love it.

[Zoner]

I don't care what other people say, to me well done steaks have more flavor then medium rare; and yes I've tried medium rare on several occasions...




Burn Baby, BURN!

[Blubbartron]

I don't care what other people say, to me well done steaks have more flavor then medium rare; and yes I've tried medium rare on several occasions...




Burn Baby, BURN!

Yes, and that flavor is charcoal. Enjoy.

[Zeb]

How many of the rare/medium rare people like their bacon extra crispy

[Shaano]

Not I. Chewy bacon please with a mooing cut.

[TsingTao]

How many of the rare/medium rare people like their bacon extra crispy

Medium rare meat, but bacon must be crispy. Not extra crispy, "It turns to dust when you touch it" but no wiggly bits.

[Lucavi]

How many of the rare/medium rare people like their bacon extra crispy

Nope.avi. I like mine a little chewy. I'd say medium for bacon. Possibly bendy, but possibly a light crunch on the tips.

Edit: ^ God bless Hank Hill. If I wasn't a colored person, I'd love to have an afternoon of steak, beer and tea at his place.

[SephYuyX]

Crispy bacon is the worst.

Also, gditrofl,
Not really nsfw/l given no context.. but since bitches be bitches..
Register to see the NSFW content

[Wulfgang]

This. I hate ruth chris. Not least of which because of the hoity-toity attitude you get. You're a fucking chain restaurant, get over yourself.

The Palm is a chain (the original in NYC is a different beast though), Morton's is a chain, Ruth Chris is a chain. They all generally deliver high-end cuts of beef cooked to your specifications. It was meant to be a prominent example that people could recognize easily. I'm not citing Ruth Chris specifically as the paragon of steak excellence. And yes, they are all overpriced.

[Dantrag]

Crispy bacon >>>>>>>>>>> chewy bacon.