NS Mike D

BST Users
  • Content count

    41,206
  • Joined

  • Last visited

  • Days Won

    4

Everything posted by NS Mike D

  1. Being the user with closest name to meatballs, what makes for a great meatball. - taste, texture and appearance. I am judging a meatball contest next week and I want to look all foodie smart next to my fellow judges. They are expecting it and I don't want to let them down. Check that, I'm pretty shallow and want to be all pretentious and stuff. A real food snob for image purposes. So what are some foodie like things I can say to put down someones food I actually like? Are those melt in you mouth meatballs sublime or do I say they are mushy and have no bite? What if they submit Swedish meatballs, or some other non-italian dish. Do we reject it on principal? - the naked emperor
  2. where companies on both sides operated under similar rules, no currency manipulation to artifically make products cheaper and we cut our debt so that US dllars would find their way back into the system to buy US goods and not merely to finance our debt?
  3. I stopped marinading years ago. If I want flavor inside, I inject. I view marinades more like a vinaigrette that I'll either forgo cooking with them and serving over the top or on the side or, cook with half while setting aside the other half, sorry of like the Argentinians with their chimichurris. Anyway Jamie Purveyance of Weber reposted this article from the LA Times http://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html let the debates begin The truth about marinades: Most are a waste of your time By RUSS PARSONS Marinating meats for the grill seems to bring out the inner herbalist in even the most hard-boiled of home cooks. A little olive oil, some lemon juice, a handful of herbs, some exotic spices -- whatever smells right. It’s almost like we’re designing a scented bath oil rather than a seasoning for meat. The truth is, though, that marinades rarely do much good. Most really don’t have much of an effect. In fact, in some cases -- those that call for a long soak -- they actually can do more damage than good. Though composing complicated marinades may be satisfying on a certain intuitive level, with few exceptions, the mixture won’t do much more than coat the surface of the meat. It won’t tenderize it, and it will only impart the more forceful flavors. No matter how long you soak it, most marinades won’t penetrate more than the outside eighth of an inch. That’s because meat is made up mostly of water (about 75% by weight) and water and oily marinades don’t mix. This is true whether you’re marinating for a half-day or for a week. In most cases, that isn’t actually a bad thing. Most meats we marinate are thin cuts -- chicken pieces or beef or pork steaks. With these thinner cuts you’re almost always guaranteed to get a good bit of seasoned surface meat when you take a bite. But in some cases, marinating can actually damage the meat. If you have very much acidity in the marinade -- vinegar or lemon juice, for example -- too long a bath can make the meat mealy. This is based on the same science that leads some to believe that marinating “tenderizes.” Acid does denature protein -- it unwinds the tightly balled strands -- and that does make meat softer. But remember that marinades rarely penetrate beyond the surface. So what is actually happening is that the outside of the meat is becoming overly tender -- mealy -- while the inside remains mostly untouched. If you want to make a tough cut of meat more tender, it’s better to simply slice it thin, either before or after grilling. And as for those complicated flavor combinations, subtlety tends to go out the window when it’s asked to compete with the primal flavors of meat and char. Surprisingly, simply generously seasoning with salt and freshly ground black pepper will work wonders for flavor. This is particularly true if you do this 30 to 45 minutes in advance. cComments I use Lindberghs Steak seasoning on virtually everything. My girlfriend marinates flank steak in a soy sauce based marinade all day & it tastes great. I'd only marinate a tougher cut of beef. Never a good steak. CAPOMAN AT 11:46 AM AUGUST 12, 2015 ADD A COMMENTSEE ALL COMMENTS 8 Try this sometime: Cook three steaks, one that has been salted and peppered in advance, one that has been seasoned just before grilling and a third that is seasoned only afterward. The difference is astonishing. Steak seasoned at the end tastes like meat with salt. Steak seasoned just before grilling is a bit better. But steak seasoned early has a deep, complex flavor and a much richer brown crust. If you do want to get more complex with marinades, remember that it's going to take some big flavors to stand up to the taste of seared meat -- use garlic, shallots and other members of the onion family and dried peppers and other spices. Acidity should be considered more a flavoring than a tenderizer -- and it’s an important one. Because most of the meats we grill are fairly fatty (that’s what makes them good for the grill), adding vinegar or citrus juice is a good balance. The notable exception to the rule that marinades only work skin-deep is brining. That’s because salty water can more easily penetrate the meat than an oil-based marinade. And brining does more than just give flavor. It actually makes the meat seem juicier by increasing protein’s ability to retain moisture. Dry-brining -- liberally salting the meat and letting it stand for several hours or even days -- does much the same thing. What happens in this case is that the salt pulls moisture from the surface, dissolves in that liquid and then is absorbed deep into the meat. This can take as little as a couple of hours for a thin fish fillet, a half-day for thin steaks or three or four days for a whole turkey. Simply salting meat and letting it stand may not have the romance of more complicated marinades, but it works.
  4. I am in favor of tough gang laws similar to RICO. I do think a convoy of racist idiots that end up brandishing their firearms threatening birthday party goers and throwing out racial slangs should see some jail time, but I'm not sure this is what the law intend to address. Also, the use of Terrorism is a bit of hyperbole something we don't need in our laws. From CNN "Months after a convoy of pickup trucks waving large Confederate flags rumbled past a birthday party in suburban Atlanta, a grand jury has indicted members of the group on terror-related charges. The indictments charge 15 members of an organization known as Respect the Flag with violating Georgia's Street Gang Terrorism and Prevention Act and making terroristic threats. If convicted, they could face up to 20 years in prison. The indictment alleges that Respect the Flag is a "criminal street gang," and that members of the group threatened "to commit a crime of violence" against people at the party, "with the purpose of terrorizing those individuals and in reckless disregard for the risks of causing such terror." There is more on CNN which says that words were exchanged, they party goers threw rock at the Respect the Fag folks and that is why they pulled out their weapons. I am not a big fan of justifying using a firearm in defense when you are instigating a conflict.
  5. turd or not 200 miles $30k
  6. Tim, stop making stuff up. 1. I am not making any excuses - please stop trying to prove it - it's a waste of your time. I own my posts regardless of your ongoing attempt to prove it the forum otherwise. 2. I quoted Dinghy, one minute after he posted. 11:14 and 11:15 on April 19th. You edited my post saying it was personal, while ignoring the post that was most certainly off topic and specifically personal. If you really took the time to read my post to determine it as off topic personal, it makes no sense that you wouldn't have also edited out the quote that specially called me out that I had quoted. Doing so sends mixed signals - ala your often used "he deserved it" excuse to let off topic personal posts stay when you don't like someone.
  7. This was at Stop and Shop yesterday. SIM???
  8. "You made your post the day before he made his:" Posted April 19 2016 - 11:15 AM HugeDinghy, on 19 Apr 2016 - 11:14 AM, said: * Edited by TimS, Yesterday, 2:58 PM. and yours continue to be more and more off topic and personal
  9. Don't give it any more thought. You are incorrect as to why I linked up Dighy's post. No need to continue to make posts like I don't know what off topic personal post are. I am no longer your mod, so don't waste my time discussing my time as your mod.
  10. do you think it's intentionally dishonest for an adult to pretend that "politically involved" means one has to be either holding office or running for office?
  11. merry christmas
  12. FnA trolls with this post: "Know who's always pushing for and defending so called divetsity? Those who reside nowhere near it." ​So I posted, "like dem strongholds in homogenous cities?' Tim deleted me for trolling. Gotta tip my hat to you FnA. Not sure if you saw it. I never saw it coming
  13. a 22" pealla pan can only go directly over the coals on a 22" weber. Use the initial high heat to do the initial frying of ingredients. The lid will control the heat for an even distribution once the liquid is added. On an akorn or BGE you can place the diffusion plate to when you close the lid to achieve even better even distribution. I find you want just enough coals to minimize the intensity of the initial heat, but sufficient to last the entire cook.
  14. I don't see it. Mike still doesn't have what it takes to be a stone cold killer. My guess is that will change next season with the arrival of Gus. Who wrote the note "Don't" and put the tree branch on the horn ? Wasn't anyone in the house
  15. what was the conversation of this thread?
  16. nice job mokes I never brine, Inject vinegar/juice maybe up to four hours in advance - most times maybe an hour. If you brine, you defeat the purpose of the rub. The brine will prevent the salt in the rub from working it's way into the meat.
  17. SNL ratings come in fairly solid north of 5 year in year out, not bad for a broadcast TV show that's been on the air for decades. The skit is spot on, heroin use is mainstream and opiates are commonly prescribed - many think over prescribed. Guest hosting is still relevant, and cast members will break out with memorable roles and will end up household names
  18. taylor P Hogan 52 Hogan 56 Taylor 60 I like knowing the same swing can give 60 - 125 yds with simply a club selection.
  19. I rest my case again
  20. I believe the context of the discussion was "you guys"
  21. Out of the box liberal post v right wing posts I rest my case
  22. how about use logic when criticizing the POTUS instead of false C&P stories about $4million dance lesson and then injecting race into the topic for no reason
  23. very well could be he moist often copied post in the PG. Seems to be one in every thread , but funny thing is that only right wingers make the post. When they do inject race for no reason into a thread, like calling eh president the Mullato when race has nothing to with the topic/point, the pretzel logic comes out explain how that isn't racism
  24. The Brit thread is typical of the PG. Lacking actual posts to whine about, they make up their own race posts to criticize.