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Started By
Message
re: I don't understand the tomahawk ribeye?
Posted on 1/15/15 at 11:11 am to More beer please
Posted on 1/15/15 at 11:11 am to More beer please
quote:
those who post here a lot
in!
quote:
knowledgeable foodies
out
0
Posted on 1/15/15 at 11:43 am to More beer please
quote:
How is this not common knowledge? I would think that those who post here a lot and tout themselves as knowledgeable foodies would be well aware of this.
Might have something to do with it being untrue?
Posted on 1/15/15 at 11:45 am to BoogaBear
quote:
Might have something to do with it being untrue?
It is most certainly true
Posted on 1/15/15 at 2:02 pm to More beer please
That's why I love a big fat porterhouse. That bone meat is GOOOOD!
Posted on 1/15/15 at 2:15 pm to More beer please
Letting meat come to room temperature is a myth too.
Posted on 1/15/15 at 3:48 pm to KosmoCramer
quote:
Letting meat come to room temperature is a myth too.
Seriously or are you trying to confuse the non-experts?
hand raised.
Posted on 1/15/15 at 4:00 pm to KosmoCramer
quote:it is?
Letting meat come to room temperature is a myth too.
Posted on 1/15/15 at 4:36 pm to BoogaBear
quote:
But bones contribute no significant flavor to meats cooked by dry cooking methods such as grilling, low and slow barbecue, oven roasting, or frying
As someone who cooked pork shoulders in competitions for 15 years, I am going to go ahead and disagree with this. I am relying on my own personal experience as opposed to what I read.
Posted on 1/15/15 at 5:14 pm to CadesCove
I also disagree but didn't want to start a fight. But hey, the Internet says it is so therefore your real life findings don't count.
Posted on 1/15/15 at 7:29 pm to CadesCove
To each their own. I tend to side with scientific evidence but if you think it's better than hell yeah it is.
Posted on 1/15/15 at 11:42 pm to BoogaBear
Cowboy Ribeye and Porterhouse are my two favorite cuts. Bone in steaks are the way to go IMO.
Posted on 1/16/15 at 1:11 am to Tigertown in ATL
Serious.
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