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I prefer a good balance between the two myself. Meat needs time to cook for the flavoring to properly develop, especially if you use a spice rub like I prefer to.

chowderhead13 wrote:

Melissia wrote:I like to eat the muscle fibres of dead animals. Mmm, dead animal tissue. So delicious.

It's funny, I convinced a person to go vegetarian that way, friggin' wimp.

I had a burnt slice mashed up wheat and fried aborted unfertilized chicken offspring, with ground up pig intestines and a large glass of dihydrogen monoxide for breakfast.

Take that!

Just when i thought i hadn't heard the worst part

Chicken can be pretty tasty, when it's raw aswell. I ocasionally perfeer it so raw, that it quacks a few times the following morning

Billinator wrote:Agreed. Better have the blood run down your chin, than sinking your teeth into a piece of meat, that tastes like it's been the victim of complete dehydration.

No culinary crime is worse than taking a gorgeous slab of meat and cooking it to the point you could resole a boot with it...damn shame what some people do in the kitchen.

Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Melissia wrote:

chowderhead13 wrote:

Melissia wrote:I like to eat the muscle fibres of dead animals. Mmm, dead animal tissue. So delicious.

It's funny, I convinced a person to go vegetarian that way, friggin' wimp.

I had a burnt slice mashed up wheat and fried aborted unfertilized chicken offspring, with ground up pig intestines and a large glass of dihydrogen monoxide for breakfast.

Take that!

Sounds delightful. Personally I prefe my aborted unfertilized chicken offspring to be cooked in the egg (hard boiled) myself.

But why not add some germ-infested old decaying milk to your eggs too?

Nah, I would prefer to put toxic minerals and a vegetable that has sat in the ground, been picked up, sliced into small bits, and the fried until the juices inside it begin to crystallize.

Disected a baby pig in my Sophomore year of high school, ah anatomy was such a fun class...

Speaking of animal muscle fibres, did you know that human muscle fibres look kind of like the bits of cooked meat in fried rice?



You see the little bits of red meat? That's what most of look like on the inside, if we have oxygen left in us that is.

The spinal sac is also really, really cool. You can poke it without damaging the spinal cord! Boy howdy I loved shadowing that doctor for the day. Speaking of surgeries there's a website I heard about when I was shadowing a librarian at EVMS that had videos of live surgeries. Heart replacement surgery is weird, they take out one heart and there's a huge dark, red empty space just sitting there. Then they put the new heart in and as soon as they finish reattaching the first arteries it begins to pump again. The surgery still isn't done and I think it would be annoying to try to stitch up a beating heart.

FITZZ wrote:

Billinator wrote:Agreed. Better have the blood run down your chin, than sinking your teeth into a piece of meat, that tastes like it's been the victim of complete dehydration.

No culinary crime is worse than taking a gorgeous slab of meat and cooking it to the point you could resole a boot with it...damn shame what some people do in the kitchen.

Yup. I more than agree. When it comes to food, nothing is worse than when you can taste how the food didn't get the proper attention it required.

I don't quite share your love for the spicy stuff. I enjoy my ability to taste what i eat. OTOH, i do more than enjoy food with lots and lots of flavor in it.

Melissia wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Pressure cooking FTW! Best curry goat I've ever tasted was made in a pressure cooker.

Melissia wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halonachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

Billinator wrote:

FITZZ wrote:

Billinator wrote:Agreed. Better have the blood run down your chin, than sinking your teeth into a piece of meat, that tastes like it's been the victim of complete dehydration.

No culinary crime is worse than taking a gorgeous slab of meat and cooking it to the point you could resole a boot with it...damn shame what some people do in the kitchen.

Yup. I more than agree. When it comes to food, nothing is worse than when you can taste how the food didn't get the proper attention it required.

I don't quite share your love for the spicy stuff. I enjoy my ability to taste what i eat. OTOH, i do more than enjoy food with lots and lots of flavor in it.

Part of my upbringing man,where I was raised food and the art of cooking is damn near a religion.

...And now that Nachos posted that picture I want some Chinese.

Billinator wrote:

Melissia wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halonachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hushpuppies, and I died and went to heaven.

chowderhead 13 wrote:

Billinator wrote:

Melissa wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halo Nachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hush Puppies, and I died and went to heaven.

Y'know Chowder...you may live up North..but your a coonass at heart.

Where I was raised we had peirogies and kielbasa one night and then enchiladas the next. You can't imagine what its like having a mom who had a german/norweigian father, a mexican stepfather, and an irish stepmother. My dad's a new englander and he can make some pretty good lobster, but I prefer my own cooking.

Truth is though, I mainly bake the best fethin desserts around.

I prefer my pastas for the most part, making a good sauce is an art form that I still haven't perfected, but it's been fun playing around.

Cooking: It's science for hungry people!

chowderhead13 wrote:

Billinator wrote:

Melissia wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halonachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hushpuppies, and I died and went to heaven.

Taste bud orgasm!! <3

FITZZ wrote:

chowderhead 13 wrote:

Billinator wrote:

Melissa wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halo Nachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hush Puppies, and I died and went to heaven.

Y'know Chowder...you may live up North..but your a coonass at heart.

Nah. I just have one of these:

I don't care too much about making sauces, I can make a chocolate cake that's so chocolatey it tastes like coffee. I call it the 'PMS' cake, I also fething love making marshmallow fondant. Its easy as hell to start making, the entire process is time consuming but its like making sweet bread that's made out of the Stay-Puft's man flesh.

My no. 1. absolute favorite dish:

- Not really sure of it's origin, though. But i'm sure you know what it is!

halonachos wrote:Where I was raised we had perogies and kielbasa one night and then enchiladas the next. You can't imagine what its like having a mom who had a german/norwegian father, a mexican stepfather, and an irish stepmother. My dad's a new englander and he can make some pretty good lobster, but I prefer my own cooking.

Truth is though, I mainly bake the best fethin desserts around.

When my Mothers side of the Family first came to America from Germany they were bakers,even owned a small bakery in New Orleans...it's been passed down through the family.

FITZZ wrote:
Part of my upbringing man,where I was raised food and the art of cooking is damn near a religion.

...And now that Nachos posted that picture I want some Chinese.

My man! Hands down! Taste food IS it's own religion! Anyone daring to disagree are heretics!

chowderhead13 wrote:

FITZZ wrote:

chowderhead 13 wrote:

Billinator wrote:

Melissa wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halo Nachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hush Puppies, and I died and went to heaven.

Y'know Chowder...you may live up North..but your a coonass at heart.

Nah. I just have one of these:

Chef Paul is good...but may I recomend.

FITZZ wrote:

chowderhead13 wrote:

FITZZ wrote:

chowderhead 13 wrote:

Billinator wrote:

Melissa wrote:Mind you, I prefer a slow, low cooking for meat, and take extra steps to ensure it doesn't dehydrate.

Our weekly bbq chicken hasn't been dry yet ^.^

Oh, do invite me over to dinner sometime! *drools*


Automatically Appended Next Post:
@Halo Nachos
Oh, that plate really makes your mouth water run... I love rice-meals!
MMMM.... Sushi... MMM!

I just had Chicken and shrimp gumbo over rice with Hush Puppies, and I died and went to heaven.

Y'know Chowder...you may live up North..but your a coonass at heart.

Nah. I just have one of these:

Chef Paul is good...but may I recomend.

I know what someone's getting for their birthday...

Melissia wrote:I prefer my pastas for the most part, making a good sauce is an art form that I still haven't perfected, but it's been fun playing around.

Cooking: It's science for hungry people!

I agree. A good sauce is a dimension of it's own. There's always adding the tasty leftover fluids from the meat (of which i don't know your word for ). I'm much hesitant on the artificial flavour-mediums (if you can call it that.), as many of them tends to carry a vulgar after-taste from being artificial.

How do you manage to prevent it from getting lumpy?


Automatically Appended Next Post:
gak!!! Time to go to work... Where did the time go? And why am i unable to control my salvia now!?

Justin Wilson released a few good cook books,he's more rustic then Chef Paul...but his recipes are much more authentic New Orleans/Cajun/Creole.

Billinator wrote:

Melissia wrote:I prefer my pastas for the most part, making a good sauce is an art form that I still haven't perfected, but it's been fun playing around.

Cooking: It's science for hungry people!

I agree. A good sauce is a dimension of it's own. There's always adding the tasty leftover fluids from the meat (of which i don't know your word for ). I'm much hesitant on the artificial flavour-mediums (if you can call it that.), as many of them tends to carry a vulgar after-taste from being artificial.

How do you manage to prevent it from getting lumpy?


Automatically Appended Next Post:
gak!!! Time to go to work... Where did the time go? And why am i unable to control my salvia now!?

Yeah, it's my cue to leave as well. It's 1:11, and I need to wake up at 6.

Night everyone.

FITZZ wrote:

halonachos wrote:Where I was raised we had perogies and kielbasa one night and then enchiladas the next. You can't imagine what its like having a mom who had a german/norwegian father, a mexican stepfather, and an irish stepmother. My dad's a new englander and he can make some pretty good lobster, but I prefer my own cooking.

Truth is though, I mainly bake the best fethin desserts around.

When my Mothers side of the Family first came to America from Germany they were bakers,even owned a small bakery in New Orleans...it's been passed down through the family.

Oh yeah? When my Dad's side and my Mom's side came to America from their respective heritages they were poor they were even poor in Wisconsin and Rhode Island...it's been passed down trhough the family.

In all seriousness when my Mom's family came to America from Germany their last name was Nusberger which I think translates into "Nut Salvager" which I hope means something besides the literal meaning because of the ways Germans combine words, for example the German word for 'lighter' is made up of the words for 'fire' and 'thing'.

halonachos wrote:

FITZZ wrote:

halonachos wrote:Where I was raised we had perogies and kielbasa one night and then enchiladas the next. You can't imagine what its like having a mom who had a german/norwegian father, a mexican stepfather, and an irish stepmother. My dad's a new englander and he can make some pretty good lobster, but I prefer my own cooking.

Truth is though, I mainly bake the best fethin desserts around.

When my Mothers side of the Family first came to America from Germany they were bakers,even owned a small bakery in New Orleans...it's been passed down through the family.

Oh yeah? When my Dad's side and my Mom's side came to America from their respective heritages they were poor they were even poor in Wisconsin and Rhode Island...it's been passed down trhough the family.

In all seriousness when my Mom's family came to America from Germany their last name was Nusberger which I think translates into "Nut Salvager" which I hope means something besides the literal meaning because of the ways Germans combine words, for example the German word for 'lighter' is made up of the words for 'fire' and 'thing'.

Yeah poverty does have a way of becoming a family tradition doesn't it.

My Moms Family name was Kachler...I don't have the first clue what it means.

Edit:...Aparently it has somethine to do with "Tile".

My preferred sauce for heat: http://www.elyucateco.com/english/products/sauces/green-habanero.html A couple of drops in eggs or ramen makes them tons better and it's super cheap.

My preferred for chip dipping/tastiness: http://www.walmart.com/catalog/product.do?product_id=10421131&adid=bzv_fb_revshr_001

It's not heat that I want out of a hot sauce, though, it's flavor and taste. Most really hot hot sauces don't have much flavor, or the heat overwhelms the flavor even for my palette which is used to heat.

Melissia wrote:It's not heat that I want out of a hot sauce, though, it's flavor and taste. Most really hot hot sauces don't have much flavor, or the heat overwhelms the flavor even for my palette which is used to heat.

I know, I hate that. When I eat something, I want to taste it.

Speaking of burn that tastes, anyone of you had Doritoes Burn Flavor Chips?