"Urinate My Meat"
Marinate My Meat
- Thread starter Covar
- Start date
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that's an acidic marinade for you
Forget Steak Sauce and enjoy these flavourful natural juices.
plus, if you're backed up, you may be able to shoot the steak with enough force to tenderize even the roughest cuts of meat
Salty?
R
Rubicon
I prefer well done. Not burn, but not pink/red either. Mainly as a reason of safety. Yes, supposedly if you cook it for X time at Y heat, it kills off any bacteria, but I'm so used to a well done steak, I really don't want it any other way.
No steak sauce preferably, just by itself with a baked potato and salad is awesome. Preferably Filet Mignon since its pure meat, no fat, no bones to deal with, usually very tender.
No steak sauce preferably, just by itself with a baked potato and salad is awesome. Preferably Filet Mignon since its pure meat, no fat, no bones to deal with, usually very tender.
if you like steak, urine for a treat
For everyone who thinks there's a huge pissing match going on in here, I have been reading it as tongue-in-cheek poking fun, like people do from time to time. I don't think most people in here are taking this very seriously.
Could be wrong though.
Could be wrong though.
North_Ranger
Staff member
Well, referring a steak as... ahem... canine anus went beyond the line, if you ask me.
Oh, and just so y'all know... Play nice.
Oh, and just so y'all know... Play nice.
C
Chazwozel
I was until the 'you eat pure shit' comment.
delicious. looks like brains mixed with vomit.
[/QUOTE]
...I like steak any way you make it, but this looks like red cabbage instead of meat. WTF?
Also, I do sincerely hope no-one is taking this thread serious :-P
A
Armadillo
delicious. looks like brains mixed with vomit.
[/QUOTE]
...I like steak any way you make it, but this looks like red cabbage instead of meat. WTF?
Also, I do sincerely hope no-one is taking this thread serious :-P[/QUOTE]
Serious as a heart attack caused by chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing well-done steak.
Serious as a heart attack caused by chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing and chewing well-done steak.[/QUOTE]
I dunno about you, but I tend to need to chew bloody raw meat more than some nice perfect pink-baked steak.
See ... whenever I'm away from my 'own' food, I always look forward to going home, having a meal of said food, while what I was eating elsewhere becomes great dinner conversation.
i.e. Coming back to Newfoundland after 3 months in North Carolina, and having the most incredible breakfast known to man: toutons (pan-fried bread dough). While eating toutons with my family, I told them all about having biscuits and gravy every morning in the south. That said, I had toutons the other morning, but in recent days all I can think about is getting some biscuits and gravy in me.
That, and despite getting homesick for certain meals sometimes, I like most anything.
A
Armadillo
See ... whenever I'm away from my 'own' food, I always look forward to going home, having a meal of said food, while what I was eating elsewhere becomes great dinner conversation.
i.e. Coming back to Newfoundland after 3 months in North Carolina, and having the most incredible breakfast known to man: toutons (pan-fried bread dough). While eating toutons with my family, I told them all about having biscuits and gravy every morning in the south. That said, I had toutons the other morning, but in recent days all I can think about is getting some biscuits and gravy in me.
That, and despite getting homesick for certain meals sometimes, I like most anything.[/QUOTE]
Split the difference: toutons with gravy.
R
rabbitgod
See ... whenever I'm away from my 'own' food, I always look forward to going home, having a meal of said food, while what I was eating elsewhere becomes great dinner conversation.
i.e. Coming back to Newfoundland after 3 months in North Carolina, and having the most incredible breakfast known to man: toutons (pan-fried bread dough). While eating toutons with my family, I told them all about having biscuits and gravy every morning in the south. That said, I had toutons the other morning, but in recent days all I can think about is getting some biscuits and gravy in me.
That, and despite getting homesick for certain meals sometimes, I like most anything.[/QUOTE]
I do that too. Anytime I'm away for more than a week I go get something local. And I just sit there and savor every minute of it.
Toutons are actually really easy. Make dough as if you were going to bake bread, but instead of baking it, form it into pancake-sized discs of dough, and fry it in a pan over med-low heat.
The 'proper' way to do it is to use bacon grease to lubricate the pan. It's a terrific excuse to fry bacon as well, but sometimes when I don't have bacon I just use butter. Works well enough.
Serve with molasses. Some eat it with syrup, and the only reason I can imagine for this is because they don't regularly have molasses laying around. But in my house growing up, there was always molasses in bountiful supply, so that's what we used.
The 'proper' way to do it is to use bacon grease to lubricate the pan. It's a terrific excuse to fry bacon as well, but sometimes when I don't have bacon I just use butter. Works well enough.
Serve with molasses. Some eat it with syrup, and the only reason I can imagine for this is because they don't regularly have molasses laying around. But in my house growing up, there was always molasses in bountiful supply, so that's what we used.
A
Armadillo
We all knew it was going there, and none of us stopped it.
And for that, we give thanks.
We all knew it was going there, and none of us stopped it.
And for that, we give thanks.[/QUOTE]
So Say We All.
North_Ranger
Staff member
Fresh.
No urine, please.
well, I have figured out why I like my steaks pink now
L
Laurelai
Speaking of food porn, I love mussels. I get the (internal) giggles though every time I eat them....
C
Chazwozel
I love going out to eat with my Jewish friends and ordering raw oysters. The sheer look of disgust they give me when I suck a few down with Tabasco sauce and squirt of lemon makes them taste all the more delicious. Yes, Morgoth, I'm talking about you. (delurk now bitch!)Speaking of food porn, I love mussels. I get the (internal) giggles though every time I eat them....
C
Chazwozel
No way man. Chesapeake Bay...Mmm... oysters from the Jersey shore.
I try to enjoy east coast oysters, but the ones you get off the Oregon coast (the inlaws retired there) have completely spoiled me. Getting a dozen of those is not an appetizer, it is an undertaking.
I also found it funny that they have oysters the size of your face, but teeny tiny little shrimp. And they put crab on top of steak (Bam! Full circle!).
M
Morgoth
I love going out to eat with my Jewish friends and ordering raw oysters. The sheer look of disgust they give me when I suck a few down with Tabasco sauce and squirt of lemon makes them taste all the more delicious. Yes, Morgoth, I'm talking about you. (delurk now bitch!)[/QUOTE]Speaking of food porn, I love mussels. I get the (internal) giggles though every time I eat them....
You're not of the chosen people for a reason. Cock.
North_Ranger
Staff member
I've never gotten the idea of eating snails and slugs and oysters. For some reason the squemish little wimp in me just dislikes the idea of eating something like that...
Did try snails in garlic and butter sauce once. The sauce was good
Did try snails in garlic and butter sauce once. The sauce was good
Is that a foreskin joke?
M
Morgoth
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