The Foodie Thread

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UNCatTech said:
My daughter did make my wife a nice birthday cake.

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Whoa! Some confectionery skills right there. Art on a cake like that takes loads of patience. I ain’t got that kind of patience… that’s why baking and pastry was not my fave. Pulling sugar, tempering chocolate, buttering layer after layer of phyllo dough… it’s an art and a skill that is not for everyone. Your daughter has want it takes.
 
I'm going to do a brisket in the oven today. Never have had the desire to grill one. Would rather spend that time doing a pork butt. (In the works for next week. Food Lion has the for 99 cents a pound.)

I've had pretty good success with this recipe.

The rub.

1 tablespoons chili powder
1 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard

After I rubbed two 3.5 lb briskets all over with the rub, I let them sit a couple of hours. Then I started them dry and uncovered in a 350 oven for an hour. While they cooked. I blended

2 cups of beef broth
1 cup of soy sauce
2 cups of coffee
2 tablespoons of sugar
2 tablespoons of minced garlic
3 bay leaves

I took out the brisket, poured in the liquid, covered the tops with onion slices, covered it with foil and put it back in the 350 oven for 3 hours. Then I lowered it to 300 and let it cook another hour.

Take out, let it cool, slice across the grain and serve with the au jus.
 
You know, we take so many things for granted. Like cutting against the grain.

It's just handed down that's what you do.

But have any of us ever not sliced across the grain?

Like, what does it taste like?

Is cutting against the grain truly better?

I imagine so, but again, it's unexamined on my part. Because I just always took it for granted.
 
MendotoManteo said:
You know, we take so many things for granted. Like cutting against the grain.

It's just handed down that's what you do.

But have any of us ever not sliced across the grain?

Like, what does it taste like?

Is cutting against the grain truly better?

I imagine so, but again, it's unexamined on my part. Because I just always took it for granted.
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Less taste than texture. It's awfully chewy that way.
 
finesse said:
Less taste than texture. It's awfully chewy that way.
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I'm sure there's a reason why that knowledge is passed down.

But it's unexamined for me. I just question things from time to time.

And in these times, we need to examine things more, as far as I'm concerned.
 
MendotoManteo said:
I'm sure there's a reason why that knowledge is passed down.

But it's unexamined for me. I just question things from time to time.

And in these times, we need to examine things more, as far as I'm concerned.
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I think you could probably just think about it and realize that cutting across the grain results in smaller strands, which would make it easier to chew. Cutting with the grain would give you meat spaghetti.
 
Cutting across the grain is the same as cutting against the grain.
Perhaps you mean cutting “with the grain”?
When you “pull pork”, what happens?
You are pulling the meat apart from itself “with the grain”.

Why is there a danger of E Coli with undercooked ground beef and not with undercooked steak?
 
UNCatTech said:
Don't know, why?
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EColi lives on the outside of meat.
Once that meat is ground up, the EColi is ground up with it and now remains through and through the ground product.

EColi is killed at high heat.

Cook the outside of a steak (even for just a few seconds on both sides) and the EColi is gone.

But if you don’t cook a hamburger or any ground meat thoroughly, the EColi survives. That’s why restaurants were disallowed from offering their hamburgers or hamburger steaks cooked “rare”.

So this begs the question: what about steak tartare, which is also served with raw egg? Now we have the possibility of salmonella AND EColi.

The answer to that is: yes, you can contract E. coli poisoning by eating steak tartare, and you can also get salmonella along with it.
 
LosPollosHermanos said:
The restaurants that serve burgers at any temp get around the rules by seering the chuck or whatever cut they are using then grinding it in house.
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This may be…. In most restaurants (and assuredly all fast food burger joints) do not serve undercooked ground beef. And those restaurants that continue to offer burgers “cooked to order” like a steak - probably have disclaimers on their menus stating the fact that undercooked ground beef can cause food poisoning. I feel sure the French restaurants serving steak tartare have this disclaimer on the menu.
 
I’m old enough to remember when a restaurant would ask you how you wanted your burger cooked. This was back in the 1960’s.
I think it was somewhere along the 1970’s that restaurants were discouraged and even disallowed to make that offer.
 
Centerpiece said:
I’m old enough to remember when a restaurant would ask you how you wanted your burger cooked. This was back in the 1960’s.
I think it was somewhere along the 1970’s that restaurants were discouraged and even disallowed to make that offer.
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That was because E. Coli wasn't recognized as a pathogen until 1982. It was widely used for study because it was "safe".
 
finesse said:
That was because E. Coli wasn't recognized as a pathogen until 1982. It was widely used for study because it was "safe".
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Bingo! I wasn't sure of the history... but now that you've mentioned it...
But of course science and studying pathogens is not what we need to be doing anymore.
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Centerpiece said:
Bingo! I wasn't sure of the history... but now that you've mentioned it...
But of course science and studying pathogens is not what we need to be doing anymore.
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Yea, who needs science or math, it's not like it impacts our lives or we use it after high school. :cool:
 
Centerpiece said:
Cutting across the grain is the same as cutting against the grain.
Perhaps you mean cutting “with the grain”?
When you “pull pork”, what happens?
You are pulling the meat apart from itself “with the grain”.

Why is there a danger of E Coli with undercooked ground beef and not with undercooked steak?
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Oh, that's a good point. My terminology was wrong.

Thank you for the lesson about ground v. "whole" beef in the other post. I did know that, at least! Lol.
 
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