Is there a city that gets more love than New Orleans?
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re: Is there a city that gets more love than New Orleans?
Posted by 10888bge on 2/4 at 8:15 pm to WikiTiger
quote:

as i understand it, in the US, it's normal for eggs to be almost 45 days old when they reach a grocery store, thus the need for refrigeration



Absolutely correct. The best way to check your eggs, other than a finger LLotOT, is to crack one open and see how much run the white has and how much height the yolk has. The less watery runnoff in the whit and the higher/more defined dome shape of the yolk. should give you an Idea how fresh your egg is.



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Posted by Solo on 2/4 at 8:41 pm to SlowFlowPro
I can't believe this thread is still going.

Slo, you can't experience life via a computer. Do yourself a favor, save up a wad of cash, book a long weekend in NOLA, grab a date, then come and blow it out. Let the food board guide you, then lets see how your perceptions change.

Cheers, buddy.

Eta: I'm sure you have been to Nola, but I think a fresh perspective will help.


This post was edited on 2/4 at 8:42 pm

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Posted by cas4t on 2/4 at 8:51 pm to 10888bge
quote:

The perception of quality???? What is quality nut an assignment of value based on personal experience and preference. Quality is subjective. Old is bad?? Dry aged beef has rotted for several weeks before being cooked and yet is in itself a sign of high quality beef.


I apologize. I assume most people would prefer a hand tossed pizza over a cheap frozen one. Or a homemade burger as apposed to a cheeseburger from McDonalds. You can use your example of dry aged beef all you want, but it doesn't prove anything. There will always be exceptions. But all in all people's perception will be swayed based off of the quality of the food.



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Posted by 10888bge on 2/4 at 8:56 pm to cas4t
But people assign quality based off of perception. Quality is a subjective term. That is all SFP and I are trying to convey, well maybe just me. I have had pleanty of "quality" food that tasted like shite and many meals from lower "quality" establishments that I would take any day of the week. All we are saying is that quality is subjective to personal perceptions.


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Posted by EarthwormJim on 2/4 at 9:33 pm to 10888bge
quote:

But people assign quality based off of perception. Quality is a subjective term. That is all SFP and I are trying to convey, well maybe just me. I have had pleanty of "quality" food that tasted like shite and many meals from lower "quality" establishments that I would take any day of the week. All we are saying is that quality is subjective to personal perceptions.


Do you think the difference prime cut of beef and a select cut is based on perception?



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Posted by 10888bge on 2/4 at 9:41 pm to EarthwormJim
quote:

Do you think the difference prime cut of beef and a select cut is based on perception?



Honestly it would depend on the cut of beef. If it is a tender loin then any grading would be purely for perception value. I can serve you damn near cutter grade and you won't know the difference.
USDA gradings don't mean shite except for appearance. They don't take in to account flavor. I can get the equivalent of USDA select, Akushi beef, and some regular ranchers pride Prime. You woud not know which one is which.



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Posted by EarthwormJim on 2/4 at 9:47 pm to 10888bge
I'm calling bull shite on everything in that post.


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Posted by 10888bge on 2/4 at 9:53 pm to EarthwormJim
Call it, leave a message, I really don't care. You want proof look up akushi beef. second Tenderloin is the most tender cut of beef period no amount of fat is needed for tenderness. That is what perception gets you.


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Posted by EarthwormJim on 2/4 at 9:56 pm to 10888bge
Guess what marbling adds to the higher grades of beef...flavor.

If you're arguing higher graded beef is not a better quality than lower graded beef, thn I give up.


This post was edited on 2/4 at 9:59 pm

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Posted by 10888bge on 2/4 at 10:00 pm to EarthwormJim
quote:

Guess what marbling adds to the higher grades of beef...flavor.

Also adds tenderness. Which is what you judge a tender loin on. It is sold as a flavorful low fat heart healthy cut of meat. Fat add fat. Diet of the cow adds more flavor than fat. Why???? cause fat melts at higher temperatures and leave the muscles. Diet influences the flavor of the meat. Try bear meat after hibernation, it tastes like salmon. The Maillard effect also adds a lot of flavor. So does wet and dry aging. To bad marbeling isn't the sole factor of grading beef. Surface fat amount, slashes, size of the muscle etc. All things that do not have to do with flavor.


This post was edited on 2/4 at 10:02 pm

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Posted by cas4t on 2/4 at 10:11 pm to 10888bge
I personally just don't think it's as subjective as most think. FWIW I'm not chef but I was a grill cook in college and worked in the food industry for 5 years. I don't think I'm naive enough to be blindfolded and think that a McDonalds burger tastes as good as one from a hole-in-the-wall burger joint that makes everything from scratch. I could tell the difference 100% of the time. Perception plays a role IMO, but not a major one. There are adjectives used to describe good food that is not based off of perception. If a burger is juicy it's frickin' juicy. If I have a rack of ribs falling off the bone it's going to taste better than a McRib. That's not perception. That's reality.


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Posted by 10888bge on 2/4 at 10:26 pm to cas4t
quote:

cas4t

See this is where I differ from SFP. He makes great points but to broadly. There is a saying you eat with your eyes. It is the first thing you do when you eat. You see the food and then you hear it. Then you taste it. The pretty presentation or the sound of meat sizzling all adds to the overall "taste" of the food. McDonalds is not a good choice to use in any comparison of food because it is a cultural Icon and most people can pick out the Mc donalds burger from any other. Now if you were going to use a fast food hamburger use a what-a-burger or J=Karl's jr. etc. My point is that when you take away the sense of sight your entire perception changes. Take away a "prime" or "choice" lable you can taste more objectively.
I worke with CMC Fritz Gitzner from the HCC. He also works with the Beef Council. I have done the blindfold test with numerous foods. With beef There is almost no discernible difference between different grades of meat when blindfolded.


This post was edited on 2/4 at 10:28 pm

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Posted by USMC Gators on 2/4 at 10:59 pm to PrimeTime Money
You can't say anything negative about NO because that means you're a racist.

Edit: ESPECIALLY since Ka Ka Katrina...


This post was edited on 2/4 at 11:01 pm

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Posted by TigerPhan27 on 2/5 at 7:12 am to USMC Gators
Dynamite drop in Monty


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