re: Nassim Taleb on food preferences

They should have stayed home and prepared something from Tasty or Tip Hero.

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Fill me in. I've never heard of the guy. Just basing my opinion off of his own words that you've posted in this thread, he sounds more like a hipster wannabe cultural critic than anyone to be respected.

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From wiki

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Nassim Nicholas Taleb (Arabic: ???? ?????? ???? ?????, alternatively Nessim or Nissim, born 1960) is a Lebanese-American essayist, scholar, statistician, and risk analyst,[1] whose work focuses on problems of randomness, probability, and uncertainty. His 2007 book The Black Swan was described in a review by the Sunday Times as one of the twelve most influential books since World War II.[2]
Taleb is a bestselling author,[3][4][5] has been a professor at several universities, serving as Distinguished Professor of Risk Engineering at the New York University Polytechnic School of Engineering since September 2008, and as co-Editor in Chief of the academic journal, Risk and Decision Analysis since September 2014. He has also been a practitioner of mathematical finance, a hedge fund manager, a derivatives trader, and is currently a scientific adviser at Universa Investments.
He criticized the risk management methods used by the finance industry and warned about financial crises, subsequently profiting from the late-2000s financial crisis.[6][7] He advocates what he calls a "black swan robust" society, meaning a society that can withstand difficult-to-predict events.[8] He proposes antifragility in systems, that is, an ability to benefit and grow from a certain class of random events, errors, and volatility[9][10] as well as "convex tinkering" as a method of scientific discovery, by which he means that decentralized experimentation outperforms directed research.[11][12]

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Taleb received his bachelor and master of science degrees from the University of Paris.[19] He holds an MBA from the Wharton School at the University of Pennsylvania (1983),[13] and a PhD in Management Science from the University of Paris (Dauphine) (1998),[20] under the direction of Hélyette Geman,[20] with Nicole El Karoui, Dilip Madan, Patrice Poncet, and Marco Avellaneda as committee members.[21] His dissertation focused on the mathematics of derivatives pricing. [20][21]
A polyglot, Taleb has a literary fluency in English, French, and classical Arabic; a conversational fluency in Italian and Spanish; and can read classical texts in Greek, Latin, Aramaic, and ancient Hebrew, as well as in the Canaanite script.[22][23]

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Taleb has been a practitioner of mathematical finance,[24][subscription] a hedge fund manager,[8][25][26] a derivatives trader,[13][27][28] and is currently a scientific adviser at Universa Investments. In 2011, he worked on a paper with the International Monetary Fund.[29][30]

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Taleb's four volume philosophical essay on uncertainty, titled the Incerto covers the following books: Antifragile (2012), The Black Swan (2007–2010), Fooled by Randomness (2001) and The Bed of Procrustes (2010).
Taleb's first non-technical book, Fooled by Randomness, about the underestimation of the role of randomness in life, around the same time as the September 11 attacks, was selected by Fortune as one of the smartest 75 books known.[50]

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i.e. probably smarter and more accomplished than anyone you'll ever meet in your dumb arse life

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i.e. probably smarter and more accomplished than anyone you'll ever meet in your dumb arse life

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okay douche. sorry you chose to start a thread sucking off some moron who thinks saying that cheeseburgers can be better than filet mignon is some kind of intellectual accomplishment.

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Nothing comes close as far as texture and flavor

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you are correct, very few steaks have the texture of overcooked pudding, and you will never ever confuse the filet with a piece of meat that has flavor.

I am not a hater, my wife gets one every chance she gets.

What's so funny?

If he likes the texture and flavor of the butter/salt/pepper he has on his filet, that's his preference.

Just because others like different cuts, that doesn't make his opinion laughable.

I love tongue, my favorite protein for tacos, but yea I usually stay away from tripe. I know I should like it in pho, but something rubs me the wrong way.

I've never met a steak I didn't like. The ones I like blue rare are skirt, flank, hanger, and filet...and even though the hanger has a more rich flavor nothing has the texture of a raw hunk of filet. I enjoy the shite out of a mid-rare ribeye or NY strip, it's just a different 'meal'. I'd pay the most for something similar to what I posted though.

Dude's easily one of the five most interesting posters on this entire board.

Not surprising that an insufferable boob such as yourself wouldn't get him at all.

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tripe. I know I should like it in pho, but something rubs me the wrong way.

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The texture. Not for me. Is there a heebie jeebie emoji?