Fisto said:
Really?
Thedude3737, why??? Are you so rich that you always eat out or you hate cooking so much when you come back from work that you don't want to do it at home?
How to increase the value of RVF
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Really?
Thedude3737, why??? Are you so rich that you always eat out or you hate cooking so much when you come back from work that you don't want to do it at home?
Handsome Creepy Eel said:Fisto said:
Really?
Thedude3737, why??? Are you so rich that you always eat out or you hate cooking so much when you come back from work that you don't want to do it at home?
Fisto crashed over when I was still moving into my place so I think I had a couple beers and that can of tuna and that's it.
But yeah I don't cook much at home. Maybe once a week I'll fire up my grill but then it's just to cook some lamb chops, chicken, or steak. Nothing elaborate.
I've got condiments and dry goods galore. 25 year old balsamic, 15 year balsamic, Ligurian olive oil, Maldon sea salt, smoked salt, 5 different kinds of chinese tea, every kind of spice imaginable, saffron, all kinds of exotic shit. Every once in a while I'll have a girl over and bust out some fancy nonsense, hamachi crudo with cucumber sunomono, white soy, and pickled kumquats or something, but any other time I consume as much eggs milk and protein powder as I can.
It's nice to see emech trolling under Giovonny's name on the chat room.
In other news, I've seen a lot of new members who solely post on political, race, or religion threads.
While RVF is a pick up and self improvement website where people are able to join as they wish, it's starting to attract MRAs and heartsite members who are only capable of talking about the decline of the "white man" and how "ghetto" people are running the country.
60% politics, race, religion / 40% game .....okay
80%+ PRR / <20% game, not okay.
There are many websites where like-minded people like them can gather and not pollute RVF with " the white man is guilty of everything" or "minorities dilute our white women" threads.
In other news, I've seen a lot of new members who solely post on political, race, or religion threads.
While RVF is a pick up and self improvement website where people are able to join as they wish, it's starting to attract MRAs and heartsite members who are only capable of talking about the decline of the "white man" and how "ghetto" people are running the country.
60% politics, race, religion / 40% game .....okay
80%+ PRR / <20% game, not okay.
There are many websites where like-minded people like them can gather and not pollute RVF with " the white man is guilty of everything" or "minorities dilute our white women" threads.
Lucky said:
Can ya throw the link down? Gotta cook some steaks tonight.
I've been cooking mine in a wok. I take a Porterhouse and cut it in pieces then marinade it in lower sodium soy sauce then throw them in for like a minute and they come out perfect.bacon said:
bacon said:
What do you mean, "what you really want"?
I like mine seared.
Or raw.
I have never met a male like likes a steak with "no blood". That's for girls.
(Don't take offense, just telling it how it is).
@g
Do you like tasting blood in your steaks?
I think most people dont want to eat steaks overcooked but at the same time want to avoid a bloody steak. Thats why I suggest slow cooking them. If you read thedudes steak post he avocades searing the steak then putting it in the oven. That really how it should be done for a perfect steak thats redish on the inside but not bloody and with a nice seared outer layer
Do you like tasting blood in your steaks?
I think most people dont want to eat steaks overcooked but at the same time want to avoid a bloody steak. Thats why I suggest slow cooking them. If you read thedudes steak post he avocades searing the steak then putting it in the oven. That really how it should be done for a perfect steak thats redish on the inside but not bloody and with a nice seared outer layer
I haven't read the dude's thread but I use a similar method from what gather from the above comments.
1. Cook raw steak in oven @ 275F using a digital meat thermometer until internal temperature is 95F. Remove. The steak will continue to cook a bit (increase in internal temp) on the counter.
2. Get a frying pan nice and hot with some lard or tallow in it. Then sear each side for maybe 2 minutes (until you get a nice crust). Done.
This simple method has never failed me.
1. Cook raw steak in oven @ 275F using a digital meat thermometer until internal temperature is 95F. Remove. The steak will continue to cook a bit (increase in internal temp) on the counter.
2. Get a frying pan nice and hot with some lard or tallow in it. Then sear each side for maybe 2 minutes (until you get a nice crust). Done.
This simple method has never failed me.
bacon said:
Those red juices you see oozing out of a rare/medium rare steak is not blood.
When a cow, or any animal for that matter, is slaughtered, the animal is hung, it's throat slit, and bled. Not an ounce of blood remains, but if it did it would quickly oxidize and turn almost black by the time you got your hands on it.
The "blood" you speak of is simply water that's in the meat. It's dyed a bright red from the myoglobin that's in the meat which colors the water. Myoglobin reacts to heat by gradually turning brown from it's original red. The higher the heat, the more brown the myoglobin in the juices will be.
The time it takes to properly cook a steak depends on its thickness. You could cook a skirt steak in about 3 minutes, while a 24 ounce Porterhouse will take 15-20 minutes for a beautiful medium rare.
Edit: it's impossible to "taste blood" in meat. Completely different parts of the animal. You might not care for the taste of pink, red, or even raw meat, but it's different than the taste of blood. Get your hands on some blood sausage or blood pudding and you'll see what I mean.
@ RioNomad http://www.rooshvforum.com/thread-17690.html
I actually don't put the steak in an oven unless I'm going for medium-well or well-done for people at the restaurant, which I don't recommend anyone actually eat. If you see the original post I cook steaks entirely in a cast iron pan or on the grill, no oven time.
@ RexImperator - that's a very good way of cooking meat. Many people don't realize that it makes zero difference if you cook-then-sear, or sear-then-cook. At the restaurant I often leave a piece of meat under the heat lamp for an hour. People make jokes about heat lamps but it's perfectly even, radiant heat and when I build a custom kitchen at home one day I'm getting restaurant grade heat lamps. It's excellent for cooking fish as well. After it sits under the heat lamp I'll give it a quick sear in the pan to crisp fish skin, chicken skin, or get a beautiful sear on a pork chop or steak, and it's done.
I actually don't put the steak in an oven unless I'm going for medium-well or well-done for people at the restaurant, which I don't recommend anyone actually eat. If you see the original post I cook steaks entirely in a cast iron pan or on the grill, no oven time.
@ RexImperator - that's a very good way of cooking meat. Many people don't realize that it makes zero difference if you cook-then-sear, or sear-then-cook. At the restaurant I often leave a piece of meat under the heat lamp for an hour. People make jokes about heat lamps but it's perfectly even, radiant heat and when I build a custom kitchen at home one day I'm getting restaurant grade heat lamps. It's excellent for cooking fish as well. After it sits under the heat lamp I'll give it a quick sear in the pan to crisp fish skin, chicken skin, or get a beautiful sear on a pork chop or steak, and it's done.
thedude3737 said:
:mindblown:
speakeasy said:
Again, that's just water. Think about meat for what it really is: muscle. Muscle tissue is about 80% water. There are two factors that account for that liquid in packages of meat in the grocery store: Freezing, and vaccum sealing.
When you freeze meat, the water in the meat forms ice crystals (duh) but form them in a way that destroys muscle fiber and destroys cells, releasing more water. This freezes solid, but when it thaws, this liquid is released through broken fiber pathways and collects in the packaging. Even if the meat isn't intentionally frozen, transport trucks and refrigerated cases often hit near-freezing temperatures, enough to cause some water crystallization.
Then there's vacuum sealed meat. This is used in many fine dining restaurants for sous vide cooking, but that's a whole other topic. It's possible to vacuum seal meat with a lighter vacuum, but meat is sealed to have a longer shelf-life, hence the harder vacuum. Think about meat resting under normal air pressure. Okay, well, water can boil at room temperature under a strong enough vacuum, and that's what happens in meat. The water "boils" out of it and has nowhere left to go but the package. I've done this myself in a chamber vacuum sealer to train cooks how to seal meat without destroying the fibers or fucking with the water content, but most people who vacuum seal are negligent and figure "fuckit" and seal it at whatever psi the machine is set to. You can literally look through the glass panel and see the liquid bubbling out of the meat.
So there you go.
Sh*t. You learn something everyday on the rooshvforum.
Count me in the camp that always thought that red stuff was blood too.
Count me in the camp that always thought that red stuff was blood too.
To echo what others said, especially thedude3737, this system wouldn't work out so well because of how varied a person's "game" may be on any given day.
For example, I met Giovanny a while back in SF. He happened to go 0/10 or so that day. If I didn't know about game and realize how that happens from time to time, maybe I would think he had no game? Obviously the man does, and I could respect and see that his fearlessness in approaching was more important than the actual results.
Or conversely, maybe what he thought about me that day. I had been on a bender drinking the past few nights, AND completely ill from a cold. If I wasn't just visiting and not had another opportunity I would have cancelled, but wanted to go because I was only in SF that weekend. Maybe he would think I have no game because he only saw a disheveled guy who was quiet that day.
Flip it on the other side. I was with Qwest a few days after meeting him when we flew into Kiev, and a 19yo girl in heels and dress showed up at the airport with a cake she baked for me. Does that mean I just slay pussy left and right? No, but it may look that way.
I could go on and on, but unless you hang out with and go out with a guy multiple times it's hard to get a good grasp of his game.
PS. I got an in-home demo of thedude's steak. It's as good as you imagine.
For example, I met Giovanny a while back in SF. He happened to go 0/10 or so that day. If I didn't know about game and realize how that happens from time to time, maybe I would think he had no game? Obviously the man does, and I could respect and see that his fearlessness in approaching was more important than the actual results.
Or conversely, maybe what he thought about me that day. I had been on a bender drinking the past few nights, AND completely ill from a cold. If I wasn't just visiting and not had another opportunity I would have cancelled, but wanted to go because I was only in SF that weekend. Maybe he would think I have no game because he only saw a disheveled guy who was quiet that day.
Flip it on the other side. I was with Qwest a few days after meeting him when we flew into Kiev, and a 19yo girl in heels and dress showed up at the airport with a cake she baked for me. Does that mean I just slay pussy left and right? No, but it may look that way.
I could go on and on, but unless you hang out with and go out with a guy multiple times it's hard to get a good grasp of his game.
PS. I got an in-home demo of thedude's steak. It's as good as you imagine.
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