DC Tom Posted February 23, 2012 Share Posted February 23, 2012 Yeah, she's way more in touch with reallity than anyone with PETA. :-) You think people that believe fish have rich family lives are more grounded in reality than someone who can formulate a plan (albiet a bad one...on facebook) to hire a contract killer? Link to comment Share on other sites More sharing options...
Jauronimo Posted February 23, 2012 Share Posted February 23, 2012 You think people that believe fish have rich family lives are more grounded in reality than someone who can formulate a plan (albiet a bad one...on facebook) to hire a contract killer? That woman is totally nuts. Everyone knows that if you're looking to hire a hitman you do it on myspace. Link to comment Share on other sites More sharing options...
Just Jack Posted February 23, 2012 Share Posted February 23, 2012 It's five minutes out of my day. And if she was a member of PETA, that means I get to have a cheeseburger today, so I had some personal motivation. Do you throw away the rest of the cow after slicing off enough beef for one cheeseburger? Link to comment Share on other sites More sharing options...
Chef Jim Posted February 23, 2012 Share Posted February 23, 2012 Do you throw away the rest of the cow after slicing off enough beef for one cheeseburger? Slice? Burger? You stick his ass in a meat grinder and stick him back in the pasture until dinner time. Link to comment Share on other sites More sharing options...
IDBillzFan Posted February 23, 2012 Share Posted February 23, 2012 Slice? Burger? You stick his ass in a meat grinder and stick him back in the pasture until dinner time. Y'know, I have worked diligently to be able to make a great burger at home. While I'm sure, as a chef, this is old hat, I would like to take a moment to share a few tips I've learned. Note, this is simply for a regular burger. I want to taste meat, not seasonings. 1) Get a brisket and have the butcher grind it it. Some people like to mix sirloin and flank...and I do sometimes...but I find brisket works great by itself. 2) Add salt, pepper, a little dijon mustard and olive oil, and mix slowly and gently with a fork. 3) When creating the burger, do NOT press the meat. Form the meat very gently. 4) Press a thumbprint on the top (about a third of the way down) before putting on the grill 5) When the buns come off the grill, put a layer of mayo on the bottom. The heat of the burger to the mayo apparently helps seal the bun so the juices don't ruin the bottom. I love me some burgers. Link to comment Share on other sites More sharing options...
Bigfatbillsfan Posted February 23, 2012 Share Posted February 23, 2012 You think people that believe fish have rich family lives are more grounded in reality than someone who can formulate a plan (albiet a bad one...on facebook) to hire a contract killer? No, I' m serious. PETA is so f'd up that a person who can formulate a plan to hire a contract killer are less insane. You ever see the South Park episode where the kids visit a PETA camp and the PETA people are all, like, married to the animals and having babies with them? They're really not that far off from what PEtA people are really like. Link to comment Share on other sites More sharing options...
Chef Jim Posted February 24, 2012 Share Posted February 24, 2012 Y'know, I have worked diligently to be able to make a great burger at home. While I'm sure, as a chef, this is old hat, I would like to take a moment to share a few tips I've learned. Note, this is simply for a regular burger. I want to taste meat, not seasonings. 1) Get a brisket and have the butcher grind it it. Some people like to mix sirloin and flank...and I do sometimes...but I find brisket works great by itself. 2) Add salt, pepper, a little dijon mustard and olive oil, and mix slowly and gently with a fork. 3) When creating the burger, do NOT press the meat. Form the meat very gently. 4) Press a thumbprint on the top (about a third of the way down) before putting on the grill 5) When the buns come off the grill, put a layer of mayo on the bottom. The heat of the burger to the mayo apparently helps seal the bun so the juices don't ruin the bottom. I love me some burgers. I like to taste the meat too. So I open the package of ground beef add salt and fresh ground black pepper place between thumb and forefinger and pop into my mouth. Repeat as often as necessary. Link to comment Share on other sites More sharing options...
LeviF Posted February 24, 2012 Share Posted February 24, 2012 I like to taste the meat too. So I open the package of ground beef add salt and fresh ground black pepper place between thumb and forefinger and pop into my mouth. Repeat as often as necessary. I do enjoy the occasional raw ground beef myself. It's funny, because my friend seems to like his chicken rare (at best) which makes me Link to comment Share on other sites More sharing options...
Nanker Posted February 24, 2012 Share Posted February 24, 2012 She should be taken back to school and force fed some chicken nuggets by the food police. Link to comment Share on other sites More sharing options...
SageAgainstTheMachine Posted February 24, 2012 Share Posted February 24, 2012 I do enjoy the occasional raw ground beef myself. It's funny, because my friend seems to like his chicken rare (at best) which makes me Mmmmm, salmonella. Link to comment Share on other sites More sharing options...
3rdnlng Posted February 24, 2012 Share Posted February 24, 2012 Mmmmm, salmonella. Farm raised or from the wild? Link to comment Share on other sites More sharing options...
Chef Jim Posted February 24, 2012 Share Posted February 24, 2012 Mmmmm, salmonella. People would think I was crazy for tasting raw farce (generally ground meats for stuffings, mousses, pates). You're supposed to cook it first before tasting it. Why take the time and dirty the pan? And typically those were ground raw chicken and pork. I don't think I ever got sick. The only time I got food poisoning was in Jamaica. Had a burger cooked on the beach. It was cooked enough but then I noticed the next day after I recovered that they had the raw meat in a pan unrefrigerated in the tropical heat. YUM!! Link to comment Share on other sites More sharing options...
3rdnlng Posted February 25, 2012 Share Posted February 25, 2012 http://dailycaller.com/2012/02/24/documents-peta-kills-more-than-95-percent-of-pets-in-its-care/#ixzz1nP1mXYuv PETA kills more than 95% of the animals in its care. I guess they would be safer housed in a Chinese Restaurant's kitchen than being turned over to PETA. Link to comment Share on other sites More sharing options...
DC Tom Posted March 1, 2012 Share Posted March 1, 2012 (edited) http://tomsastroblog.com/archives/12052 ...PETA sent a letter today to Robert Cabana, director of the space center, to ask for permission to turn an unused shuttle hangar or other building into a museum and memorial for the chimpanzees who were abused and killed in violent crash tests and terrifying space flights by the space program. “PETA’s exhibit will show that while NASA has stopped blasting terrified chimpanzees into space and crippling them in crash tests, chimpanzees are still tormented in laboratories–and that cannot go on,” Yeah, that's a cheeseburger. (And no, not my blog.) Edited March 1, 2012 by DC Tom Link to comment Share on other sites More sharing options...
Chef Jim Posted March 1, 2012 Share Posted March 1, 2012 http://tomsastroblog.../archives/12052 Yeah, that's a cheeseburger. (And no, not my blog.) I'm thinking more along the lines of monkey brains on toast. Link to comment Share on other sites More sharing options...
UConn James Posted March 1, 2012 Share Posted March 1, 2012 I'm thinking more along the lines of monkey brains on toast. You're advocating cannibalism*?!? * Tom was "Crap-Throwing Monkey" for a while Link to comment Share on other sites More sharing options...
Chef Jim Posted March 1, 2012 Share Posted March 1, 2012 You're advocating cannibalism*?!? With the proper seasoning, correct sauce and proper wine accompaniment? Abso!@#$inglutely! Link to comment Share on other sites More sharing options...
3rdnlng Posted March 2, 2012 Share Posted March 2, 2012 (edited) With the proper seasoning, correct sauce and proper wine accompaniment? Abso!@#$inglutely! Can you recommend a good wine for each of the different races? It sort of puts a whole new meaning on Chinese food, African-American food, Italian food, etc. Edited March 2, 2012 by 3rdnlng Link to comment Share on other sites More sharing options...
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