dependign on the quality of the steak (and of the sauce) i would say using it as a marinade is acceptable, particularly for really lousy steak.
I can see doing this, but I've been somewhat disinclined to eat meat lately, so if the steak is poor quality, I'd probably just pass on it.
I am generally not a big fan of red meat, but I will occasionally enjoy a steak. I tend to like it fairly rare.
I was at a restaurant a while ago and I heard somebody order a rare hamburger. I silently wished him the best of luck with his oncoming e. coli problems.
Don't put barbecue sauce on your steak either. God dammit.
man are you going to be disappointed in me
dependign on the quality of the steak (and of the sauce) i would say using it as a marinade is acceptable, particularly for really lousy steak.
Barbecue sauce is generally a very bad idea to use as a marinade due to its high sugar content
Itt: i expose my ignorance
Why would high sugar make a lousy marinade? One of the best meals I've ever had was turkey breast marinated in 7up, olive oil and soya sauce. It was highly delicious.
If it was a fairly large steakhouse, (not restaurant) chances are greater they grind their own beef. If true, this drastically lowers the probability of foodborne illness
dependign on the quality of the steak (and of the sauce) i would say using it as a marinade is acceptable, particularly for really lousy steak.
I can see doing this, but I've been somewhat disinclined to eat meat lately, so if the steak is poor quality, I'd probably just pass on it.
I am generally not a big fan of red meat, but I will occasionally enjoy a steak. I tend to like it fairly rare.
I was at a restaurant a while ago and I heard somebody order a rare hamburger. I silently wished him the best of luck with his oncoming e. coli problems.
I remember being taught that it was illegal to order a hamburger anything but well done, I guess not if people are ordering them rare. Maybe some people enjoy food poisoning, cleans the pipes out good.
If it was a fairly large steakhouse, (not restaurant) chances are greater they grind their own beef. If true, this drastically lowers the probability of foodborne illness
It definitely wasn't that calibre of establishment. I was hesitant to eat my salad.
I was at a restaurant a while ago and I heard somebody order a rare hamburger. I silently wished him the best of luck with his oncoming e. coli problems.
I much prefer the texture of rarer ground meat, and I've dodged any e. coli so far, but restaurants around here won't serve burgers less than medium or medium-well, so I've stopped eating ground meat.
Don't put barbecue sauce on your steak either. God dammit.
man are you going to be disappointed in me
dependign on the quality of the steak (and of the sauce) i would say using it as a marinade is acceptable, particularly for really lousy steak.
Barbecue sauce is generally a very bad idea to use as a marinade due to its high sugar content
Itt: i expose my ignorance
Why would high sugar make a lousy marinade? One of the best meals I've ever had was turkey breast marinated in 7up, olive oil and soya sauce. It was highly delicious.
It's fine if you're using a crock pot or slow cooker, but burns way too fast to be broiled properly (which is the only real way to do ribs)
there's a local company I can't remember the name of, something like Hill's Farm out of Oregon that makes some really good all natural beef franks
fuckers are huge, and they're better than Hebrew National hot dogs which a lot of people rave about
not saying Hebrew National are bad, just that as good as they are these are even better
Druhim on
0
Options
thorgotthere is special providencein the fall of a sparrowRegistered Userregular
Hey, banana splits are pretty good. Let's just replace the ice cream with Kraft singles.
Which one do you like best? Fleegle, Bingo, Drooper, or Snorky?
ahahahaha
I saw that once when I was about seven and it scared the living shit out of me
I actually hated that show as a kid for the same reason, but my brother loved it. Also Sigmund and the Sea Monster. Those Kroft brothers were doing some serious drugs.
You know what is goddamn DELICIOUS? Steak, mashed potatoes, and A1 sauce. Together.
I remember as a kid taking sips of A1 sauce for the hell of it.
mmmm sodium
A1 is an abomination and should never be used on a quality steak prepared properly. Now if you're putting it on a budget steak, that's fine because it needs it.
Yeah, I can't really endorse A1, or any storebought steak sauce, really, aside from one sold in a particularly busy butcher shop, if they make it themselves.
You know what is goddamn DELICIOUS? Steak, mashed potatoes, and A1 sauce. Together.
I remember as a kid taking sips of A1 sauce for the hell of it.
mmmm sodium
A1 is an abomination and should never be used on a quality steak prepared properly. Now if you're putting it on a budget steak, that's fine because it needs it.
i completely agree with this, an excellent cut of meat should be tasted for itself, but a low quality steak needs the boost of a exterior sauce
dry steak rubs can be good though
or some spicy montreal steak seasoning added when it's just about done
Dry rubs feature ingredients that generally speaking, never really go bad, so it doesn't matter when you buy them, their flavor never dilutes.
Unfortunately, the same cannot be said for your average steak sauce
that's not really true. like Stale said, grinding your own spices makes them more pungent and that's because the volatile oils that impart the flavor and aroma will evaporate eventually, especially if not stored properly. but most rubs will come in an airtight container that keeps them reasonably fresh
dry steak rubs can be good though
or some spicy montreal steak seasoning added when it's just about done
Dry rubs feature ingredients that generally speaking, never really go bad, so it doesn't matter when you buy them, their flavor never dilutes.
Unfortunately, the same cannot be said for your average steak sauce
that's not really true. like Stale said, grinding your own spices makes them more pungent and that's because the volatile oils that impart the flavor and aroma will evaporate eventually, especially if not stored properly. but most rubs will come in an airtight container that keeps them reasonably fresh
That's not really "going bad" though. Grind some spices, keep them in an airtight container and out of sunlight, and you can use pick up and use them years down the road. Their flavor keeps for much, much longer, dried or not. The same simply does not apply for steak sauce or other marinades. If you buy a fresh sauce at a busy steak house or butcher shop, that's perfectly fine. But going to your local grocer, you'll have no idea how long that bottle has been on the shelf.
Hey, banana splits are pretty good. Let's just replace the ice cream with Kraft singles.
Which one do you like best? Fleegle, Bingo, Drooper, or Snorky?
ahahahaha
I saw that once when I was about seven and it scared the living shit out of me
I actually hated that show as a kid for the same reason, but my brother loved it. Also Sigmund and the Sea Monster. Those Kroft brothers were doing some serious drugs.
I heard somewhere that ketchup and tomato soup both have to same nutritional value as a fresh tomato
so that's interesting
the only way that could be true is if both were made only with tomato and no other ingredients were added, which is definitely not the case so I call shenanigans
Posts
Barbecue sauce is generally a very bad idea to use as a marinade due to its high sugar content
I am generally not a big fan of red meat, but I will occasionally enjoy a steak. I tend to like it fairly rare.
I was at a restaurant a while ago and I heard somebody order a rare hamburger. I silently wished him the best of luck with his oncoming e. coli problems.
Itt: i expose my ignorance
Why would high sugar make a lousy marinade? One of the best meals I've ever had was turkey breast marinated in 7up, olive oil and soya sauce. It was highly delicious.
I remember being taught that it was illegal to order a hamburger anything but well done, I guess not if people are ordering them rare. Maybe some people enjoy food poisoning, cleans the pipes out good.
It definitely wasn't that calibre of establishment. I was hesitant to eat my salad.
It's fine if you're using a crock pot or slow cooker, but burns way too fast to be broiled properly (which is the only real way to do ribs)
The problem is, you have absolutely no oversight over most of this.
Secret Satan
hell, split-pea soup in general is pretty good
underrated
Look at me
eating steak with ketchup
look at me and weep.
dénouement: HOT DOOOOOOOOOOOOOOOOGS
you know what go for it man
I mean shit I feel like I can appreciate well-made food and I have a decent palette but I can also enjoy some shitty food
but then again I smoke so
fuckers are huge, and they're better than Hebrew National hot dogs which a lot of people rave about
not saying Hebrew National are bad, just that as good as they are these are even better
I saw that once when I was about seven and it scared the living shit out of me
I remember as a kid taking sips of A1 sauce for the hell of it.
mmmm sodium
Wii console: 0615 6697 5100 0708
BRAWL!: 3265 4769 7593 | KARTZ: 1676-4436-7224
or some spicy montreal steak seasoning added when it's just about done
i completely agree with this, an excellent cut of meat should be tasted for itself, but a low quality steak needs the boost of a exterior sauce
Dry rubs feature ingredients that generally speaking, never really go bad, so it doesn't matter when you buy them, their flavor never dilutes.
Unfortunately, the same cannot be said for your average steak sauce
Without reading through the thread, how do you have non-vegetarian tomato soup?
I mean, you could add meat to it, but then it would be some kind of. . .meat and tomato soup.
maybe some of them have animal extracts/a broth mixed in or something
I'll have to investigate.
Over here you generally get some with whatever steak you order and it's up to you to add it or not add it.
That's not really "going bad" though. Grind some spices, keep them in an airtight container and out of sunlight, and you can use pick up and use them years down the road. Their flavor keeps for much, much longer, dried or not. The same simply does not apply for steak sauce or other marinades. If you buy a fresh sauce at a busy steak house or butcher shop, that's perfectly fine. But going to your local grocer, you'll have no idea how long that bottle has been on the shelf.
Don't forget about H.R. Pufnstuf
so that's interesting
i still do