The Menu Part 10 The John Leclair HOF Edition

[Captain Dave Poulin]

I’m gonna stay quiet during the medium rare/rare debates.

You like it bloody, Toe bro?

 

[BigToe]

You like it bloody, Toe bro?

The complete opposite. At all times.

 

[Captain Dave Poulin]

The complete opposite. At all times.

Same here, Toe.

 

[prototypical4thliner]

E. coli keeps the bowels moving. It’s good.

 

[PHILOUDELPHIA]

There are omelets and then there are the fully loaded meat omelets

 

[PHILOUDELPHIA]

Love Panera bread

 

[Lord Defect]

Steak medium well to well done. No shame in this game.

 

[dragonoffrost]

 

[Starat327]

Somewhere between

"Wait" and "what are you doing?" Is the correct choice.

 

[bennysflyers16]

Mid Rare, with maybe Medium, anything else is just baffling, unless you are 8 yrs old or 75 yrs old

 

[dragonoffrost]

Today's lunch...

Brat and potatoes au gratin....

I NEED A BEER but at work

 

[dragonoffrost]

Somewhere between

"Wait" and "what are you doing?" Is the correct choice.

Nope... if you hit wait you went too far because it still cooks a little after removal from heat.

 

[JojoTheWhale]

Somewhere between

"Wait" and "what are you doing?" Is the correct choice.

Next you're going to tell me you don't like a runny egg yolk either.

 

[Captain Dave Poulin]

Mid Rare, with maybe Medium, anything else is just baffling, unless you are 8 yrs old or 75 yrs old

The idea that there is a temperature at which everyone SHOULD have their meat is the fault of the ****ing foodies, and they need to die with extreme prejudice.

BTW, my meat is hot.

 

[dragonoffrost]

The idea that there is a temperature at which everyone SHOULD have their meat is the fault of the ****ing foodies, and they need to die with extreme prejudice.

BTW, my meat is hot.

Actually there are some cuts of meat where cooking them too far makes them worse than shoe leather. Bison is one off the top of my head.

 

[Captain Dave Poulin]

Actually there are some cuts of meat where cooking them too far makes them worse than shoe leather. Bison is one off the top of my head.

Right. And who eats ****ing bison? ****ing foodies.

 

[dragonoffrost]

Right. And who eats ****ing bison? ****ing foodies.

Go into the Rockies. It's on every menu and very tasty.

 

[Captain Dave Poulin]

Go into the Rockies. It's on every menu and very tasty.

Here's the thing. I'm not going to move to the Rockies in order to eat a ****ing buffalo. Nor do ~97% of the people in the country live in the Rockies, yet we hear foodie ****s telling us that we MUST have our meat at a certain temperature. And I'm not talking about ****ing buffalo meat - I'm talking about regular meat that regular people eat, without talking it to death like a typhoon****. And that is the point.

tl;dr my meat is always hot.

 

[dragonoffrost]

Here's the thing. I'm not going to move to the Rockies in order to eat a ****ing buffalo. Nor do ~97% of the people in the country live in the Rockies, yet we hear foodie ****s telling us that we MUST have our meat at a certain temperature. And I'm not talking about ****ing buffalo meat - I'm talking about regular meat that regular people eat, without talking it to death like a typhoon****. And that is the point.

tl;dr my meat is always hot.

I only tried it because my cousin who lives out there recommended it. I was hooked at bite one. Even though I asked for medium the waitress said I'd highly recommend Medium Rare as it'll eat like a medium steak. She was damn right.

 

[Captain Dave Poulin]

I only tried it because my cousin who lives out there recommended it. I was hooked at bite one. Even though I asked for medium the waitress said I'd highly recommend Medium Rare as it'll eat like a medium steak. She was damn right.

Great. Now get on the foodie grapevine and tell them to shut the **** up about what temperature we should be having our non-buffalo meat at. Cheers.

 

[Tripod]

Cutting a steak and having juice is great. Cutting a steak and having blood rush out is not.

And certainly cutting it open and be blue/cold is nowhere near done.

 

[dragonoffrost]

Great. Now get on the foodie grapevine and tell them to shut the **** up about what temperature we should be having our non-buffalo meat at. Cheers.

Someone needs to visit the positivity thread today

(just kidding)

 

[Captain Dave Poulin]

Someone needs to visit the positivity thread today

(just kidding)

I just really hate ****ing foodies. I may be coy about expressing that, but that's how I feel.

 

[dragonoffrost]

I just really hate ****ing foodies. I may be coy about expressing that, but that's how I feel.

I am not a real foodie. Hell I still love Ellios pizza. But I was shocked how good Bison was. I still every now and then get some for burgers but that's mainly for the cholesterol help also.

 

[Starat327]

Nope... if you hit wait you went too far because it still cooks a little after removal from heat.

Right, im talking when i go to eat it, I want it to be only marginally pink. Wherever you need to take it off to get there, thats what i want.