Post by: pembquist on January 11, 2020, 11:11:36 AM
Post by: FLS on January 11, 2020, 11:36:09 AM
Post by: atlau on January 11, 2020, 12:03:12 PM
I'm guessing it's related to the code that assumes an aircraft is going in the same direction as the last packet of information received from that players PC. This normally makes the other aircraft's flight path look smoother when there is a delay in the next packet and allows your aircraft to maintain flight when you disco and rejoin.
That makes sense as it happens most with planes with a high roll rate at slow speeds. 190d. Spit16 are excellent at it :)
Post by: Vraciu on January 11, 2020, 02:37:56 PM
Post by: FLS on January 11, 2020, 02:48:33 PM
That makes sense as it happens most with planes with a high roll rate at slow speeds. 190d. Spit16 are excellent at it :)
If it's that then it's probably even worse when they snap roll. Does it look the same in AH film or just the monitor view?
Post by: asterix on January 11, 2020, 02:57:36 PM
Post by: FLS on January 11, 2020, 03:04:20 PM
Maybe "don`t move your controls so rapidly" or something like that threshold got relaxed as many requested and this is the result?
I don't think that setting has changed and the flippy thingy isn't new, it seems to be a graphics anomaly.
Post by: Vraciu on January 11, 2020, 05:10:36 PM
Maybe "don`t move your controls so rapidly" or something like that threshold got relaxed as many requested and this is the result?
Maybe. I can't even recall it happening in AH2 but see it frequently in AH3, primarily with 190s.
Post by: Vulcan on January 11, 2020, 05:28:54 PM
Post by: Ack-Ack on January 12, 2020, 03:20:59 AM
That makes sense as it happens most with planes with a high roll rate at slow speeds. 190d. Spit16 are excellent at it :)
Air Warrior had the same problem with planes with a high roll rate. In that game it was due to how fast your graphics card could render the image on screen. Planes like the Dora were able to roll so fast the video card couldn't keep up and it would look like the Dora was flip flopping.
The flip flopping in AH has been around since I started playing AH. I had asked once if it was the same issue that AW had and the response at the time (not sure if reply was from HiTech or Pyro) and was told that it was not.
Post by: ccvi on January 12, 2020, 03:46:24 AM
Example: two planes flying side by side, one slightly in front. Can the other see it the other way around? If in a tight formation I fly slightly before the other, does the other see me slightly behind? I don't think I've observed that.
That would mean it is doing some prediction, and if that prediction ends up wrong it has to fix it violently through flip flopping.
Post by: redcatcherb412 on January 12, 2020, 09:30:29 AM
Example: two planes flying side by side, one slightly in front. Can the other see it the other way around? If in a tight formation I fly slightly before the other, does the other see me slightly behind? I don't think I've observed that.
Has it ever been noticed in a bomber formation among the 3 planes ?
Post by: wrench on January 12, 2020, 10:00:41 AM
I have not filmed it with screen capture s/w which might show something different than the aceshigh film.
I believe this is a case of aceshigh s/w and your pc trying to reconcile the difference between where it thinks the other plane is going, and the other plane's actual position when position updates are received on your pc.
Post by: Vraciu on January 12, 2020, 11:26:05 AM
Post by: Bruv119 on January 12, 2020, 12:22:29 PM
whenever it occurred on my end it was a player in big trouble about to get shot, so full panic stick stirring at low or high speed probably induces it. Of course soon as the threat passes they resume normal flight.
Post by: save on January 14, 2020, 08:40:58 AM
Post by: bustr on January 14, 2020, 05:37:14 PM
Post by: 100Coogn on January 14, 2020, 05:44:41 PM
Coogan
Post by: bustr on January 14, 2020, 05:47:28 PM
Post by: 100Coogn on January 14, 2020, 05:48:47 PM
Never had it with offline missions at least when I ran some back in AH2 I was given.
I did.
Coogan
Post by: bustr on January 14, 2020, 05:57:08 PM
Post by: 100Coogn on January 14, 2020, 06:00:51 PM
In the MA now with my 165hz, 1ms latency monitor I no longer see the flip flopping. And my FPS is at 165 while I'm playing. On my previous monitor in AH2 to a month ago and the one before it, both being 60hz I saw the flip flop all the time.
Your refresh rate has nothing to do with it.
The planes would do the 'flip flop' while taxiing, then as well in the air.
Coogan
Post by: Vraciu on January 14, 2020, 06:49:56 PM
For all you sleuths out here, this does the same thing with offline missions. It has nothing to do with latency...
Coogan
You mad, bro? :devil
Post by: guncrasher on January 14, 2020, 09:22:39 PM
You mad, bro? :devil
yes i am. i made a nice plate of potatoes chips and my wife ate most of them.
semp
Post by: Vraciu on January 14, 2020, 09:27:15 PM
yes i am. i made a nice plate of potatoes chips and my wife ate most of them.
semp
Did she eat them with ketchup? :old:
Post by: guncrasher on January 14, 2020, 09:30:33 PM
Did she eat them with ketchup? :old:
yup it hurts just as much as when 1 grill some beautiful steaks and she drowns them on a1 sauce.
semp
Post by: Vraciu on January 14, 2020, 09:34:35 PM
yup it hurts just as much as when 1 grill some beautiful steaks and she drowns them on a1 sauce.
semp
Awww, but A-1 is good stuff, bruh.
Post by: guncrasher on January 14, 2020, 09:53:32 PM
Awww,but A-1 is good stuff, bruh.
it's good stuff if you can't cook. same reason to use ketchup, too cover up the taste of a crappy French fry.
semp
Post by: Vraciu on January 14, 2020, 10:21:35 PM
it's good stuff if you can't cook. same reason to use ketchup, too cover up the taste of a crappy French fry.
semp
I cook a great steak but I still love A-1. I'll eat some pieces without it and some with it. :rock
Post by: Max on January 15, 2020, 06:58:11 AM
I cook a great steak but I still love A-1. I'll eat some pieces without it and some with it. :rock
Folks who use A-1 tend to arrange their toilet paper to roll over the back :old: True fact!
(https://i.postimg.cc/yxdVNZgY/tp.jpg) (https://postimages.org/)
Post by: Vraciu on January 15, 2020, 08:09:00 AM
Folks who use A-1 tend to arrange their toilet paper to roll over the back :old: True fact!
(https://i.postimg.cc/yxdVNZgY/tp.jpg) (https://postimages.org/)
Not this guy. :old:
Post by: Shuffler on January 15, 2020, 07:32:58 PM
Post by: Vraciu on January 15, 2020, 10:07:54 PM
LOL if someone is putting sauce on your steaks, you're not cooking them right. :aok
That is absolutely not true. Let me know when you are out by Dallas and I'll cook you one. :aok
Post by: Vinkman on January 16, 2020, 06:59:30 AM
When I observe a stick stirring 190 the plane seems to translate (up, down, left, right) without the appropriate rotation first. So why would the translation packets get to my video card after the rotation packets?
This is what makes them hard to hit. A planes motion is predictable in that it rotates, then translates. IF you de-couple that sequence, it's a toejam show. :salute
Post by: popeye on January 16, 2020, 09:53:50 AM
Post by: Lazerr on January 16, 2020, 10:01:13 AM
Hmmmm I wonder.
When I observe a stick stirring 190 the plane seems to translate (up, down, left, right) without the appropriate rotation first. So why would the translation packets get to my video card after the rotation packets?
This is what makes them hard to hit. A planes motion is predictable in that it rotates, then translates. IF you de-couple that sequence, it's a toejam show. :salute
It really is the same handful of people doing it. They fail to connect on their 450mph pass of a guy, an some of us that have been here awhile are preparing to make a shot as they pass by. Hit them a little bit and watch the flop show begin. Once they hit 1k distance, auto pilot goes on until their pursuer falls out of icon range.
Post by: perdue3 on January 17, 2020, 11:33:31 AM
LOL if someone is putting sauce on your steaks, you're not cooking them right. :aok
I agree. Sauce is to mask the poor taste. If you like steak sauce, great. It may mean you like the sauce better than the steak, which is odd.
Post by: FLS on January 17, 2020, 11:58:44 AM
I think a stall can produce flippy-flop in some cases. Was fighting a 110g -- not known for its roll rate -- the other day when it got slow and did the flippy-flop. In fact, I once watched a youtube video in which a veteran player demonstrated a stall in a Spit that would deliberately produce a flippy-flop, then instantly regain control (I think it was in AH2).
I think people are discussing two different things here. There is a graphic's glitch where the aircraft instantly swaps nose to tail and back and there is a torque maneuver where you rotate the aircraft on the yaw axis. This is why we like video. :aok
Post by: Chris79 on January 17, 2020, 02:45:26 PM
I cook a great steak but I still love A-1. I'll eat some pieces without it and some with it. :rock
You would put A1 on this?
(https://i.ibb.co/s3HPShb/BB8-F2-EC6-85-E9-4472-AE3-C-D8-D447085-E6-A.jpg) (https://ibb.co/j4R5Kdb)
how to know what hairstyle suits you (https://clueyblog.com/which-hairstyle-suits-me)
Post by: Vraciu on January 17, 2020, 02:51:36 PM
I agree. Sauce is to mask the poor taste. If you like steak sauce, great. It may mean you like the sauce better than the steak, which is odd.
I like BOTH.
Post by: Vraciu on January 17, 2020, 02:52:18 PM
You would put A1 on this?
(https://i.ibb.co/s3HPShb/BB8-F2-EC6-85-E9-4472-AE3-C-D8-D447085-E6-A.jpg) (https://ibb.co/j4R5Kdb)
how to know what hairstyle suits you (https://clueyblog.com/which-hairstyle-suits-me)
Gross. That thing is still alive. :bolt:
Post by: Max on January 17, 2020, 02:56:50 PM
Post by: Chris79 on January 17, 2020, 03:06:05 PM
Gross. That thing is still alive. :bolt:
Well that explains the A1
Post by: Wiley on January 17, 2020, 03:19:05 PM
Well that explains the A1
This. I'll take it any way I can get it, but some red or pink is the preference.
Brother in law won't eat it if it's not well done. Poor guy.
Wiley.
Post by: Vraciu on January 17, 2020, 04:17:49 PM
This. I'll take it any way I can get it, but some red or pink is the preference.
Brother in law won't eat it if it's not well done. Poor guy.
Wiley.
That’s not pink, that’s red.
And you can cook an amazing and tender steak with no pink in it if you know what you’re doing.
It’s only rookies who can’t grill that require red in their meat.
Post by: mikeWe9a on January 17, 2020, 04:57:08 PM
You would put A1 on this?That's not a steak! It does look good, however.
(https://i.ibb.co/s3HPShb/BB8-F2-EC6-85-E9-4472-AE3-C-D8-D447085-E6-A.jpg) (https://ibb.co/j4R5Kdb)
how to know what hairstyle suits you (https://clueyblog.com/which-hairstyle-suits-me)
Mike
Post by: guncrasher on January 17, 2020, 04:58:45 PM
That’s not pink, that’s red.
And you can cook an amazing and tender steak with no pink in it if you know what you’re doing.
It’s only rookies who can’t grill that require red in their meat.
dude if you like beef jerky might as well use London broil and a1 sauce.
semp
Post by: Chris79 on January 17, 2020, 05:27:02 PM
dude if you like beef jerky might as well use London broil and a1 sauce.I always figured semp had taste, must be a Marine thing.
semp
Post by: Drano on January 17, 2020, 05:35:03 PM
That's not a steak! It does look good, however.
Mike
Good to know there's somebody that knows what he's looking at! Lovely piece of prime rib.
If you made that piece closer to medium you'd be chewing on it til next Tuesday! Some cuts have to be cooked that way as they're naturally tender--unless you screw it up. Others that start off tough you can cook em for hours and come out beautiful. Brisket comes to mind. Good luck chewing on a rare piece of Brisket!
FWIW I'm a medium rare to medium rib eye guy.
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Post by: CptTrips on January 17, 2020, 05:44:49 PM
That is the perfect doneness for a piece of Prime Rib.
I would never insult a good steak with A1. Those people probably put ketchup on an omelet. :O
The most I will ever do, is sometimes I get a hankering for a little blue cheese butter on the side.
Anyone get into Sous Vide?
Post by: perdue3 on January 17, 2020, 05:46:41 PM
Gross. That thing is still alive. :bolt:
it makes sense now, you don't like steak. You like burnt meat with vinegar sauce on it.
Post by: Vraciu on January 17, 2020, 06:10:47 PM
dude if you like beef jerky might as well use London broil and a1 sauce.
semp
If you think Medium Well is beef jerky you’ve never cooked one right.
Post by: Vraciu on January 17, 2020, 06:12:14 PM
it makes sense now, you don't like steak. You like burnt meat with vinegar sauce on it.
I refuse to eat something that can still walk.
I don’t burn my steaks. Never. I can make a juicy, tender steak anywhere from rare to well done. Anyone who can’t is just not a good cook.
Post by: perdue3 on January 17, 2020, 06:57:28 PM
I refuse to eat something that can still walk.
I don’t burn my steaks. Never. I can make a juicy, tender steak anywhere from rare to well done. Anyone who can’t is just not a good cook.
You don't find many men who are willing to pour steak sauce on rare or medium rare steak, that is flavorful and seasoned. It is simply strange to me. But, hey, at least you are eating.
Post by: Becinhu on January 17, 2020, 07:00:28 PM
Post by: guncrasher on January 17, 2020, 07:39:50 PM
I refuse to eat something that can still walk.
I don’t burn my steaks. Never. I can make a juicy, tender steak anywhere from rare to well done. Anyone who can’t is just not a good cook.
you won't eat anything that can still walk.
dude that statement is so wrong.
semp
Post by: Meatwad on January 17, 2020, 07:49:16 PM
You would put A1 on this?
(https://i.ibb.co/s3HPShb/BB8-F2-EC6-85-E9-4472-AE3-C-D8-D447085-E6-A.jpg) (https://ibb.co/j4R5Kdb)
how to know what hairstyle suits you (https://clueyblog.com/which-hairstyle-suits-me)
The amount of blood that is still in that thing would turn the A1 into a bloody red pudding.
Here is another one to get the pot boiling.....A1 tastes the same as the generic $1 store brand BBQ sauce :bolt:
Post by: Max on January 17, 2020, 07:50:21 PM
I refuse to eat something that can still walk.
I don’t burn my steaks. Never. I can make a juicy, tender steak anywhere from rare to well done. Anyone who can’t is just not a good cook.
Something like this perhaps?
https://www.youtube.com/watch?v=ZmCR-PGhf7Q
Post by: Meatwad on January 17, 2020, 07:52:37 PM
Post by: perdue3 on January 17, 2020, 08:34:28 PM
The amount of blood that is still in that thing would turn the A1 into a bloody red pudding.
Here is another one to get the pot boiling.....A1 tastes the same as the generic $1 store brand BBQ sauce :bolt:
I don't disagree. I prefer Heinz 57 over A1.
Post by: Drano on January 17, 2020, 08:36:02 PM
Sent from my Moto Z (2) using Tapatalk
Post by: guncrasher on January 17, 2020, 08:54:02 PM
oh there inhumanity we done.
semp
Post by: Ciaphas on January 17, 2020, 09:26:32 PM
Only thing needed on steak is salt, pepper, garlic and butter. Everything else is killing it.
Sent from my Moto Z (2) using Tapatalk
Sent from my iPhone using Tapatalk
Post by: Volron on January 17, 2020, 09:35:37 PM
Only need the taste of charcoal and mesquite. Everything else extra. :P
Post by: Ciaphas on January 17, 2020, 09:40:35 PM
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Post by: CptTrips on January 17, 2020, 09:42:19 PM
I still think Cast iron is the way to go. If my waistline would behave itself it would be dead animal flesh and taters every night!
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Then drop the tots.
Carnivore diet rules. The weight will fall off. ;)
Post by: Ciaphas on January 17, 2020, 09:44:06 PM
Then drop the tots.
Carnivore diet rules. The weight will fall off. ;)
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Post by: Volron on January 17, 2020, 09:50:21 PM
Then drop the tots.
Carnivore diet rules. The weight will fall off. ;)
:rofl :aok
Post by: CptTrips on January 17, 2020, 10:23:40 PM
:rofl :aok
No joke. I started on the 1st for World Carnivore Month. 10lbs gone since the 1st and I eat rib-eye most days. :D
https://www.carnivorecast.com/podcast/worldcarnivoremonth (https://www.carnivorecast.com/podcast/worldcarnivoremonth)
Post by: Vraciu on January 17, 2020, 10:41:19 PM
It can't walk Lt. Dan..it ain't got no legs. And that is a perfect slice of prime rib.
Hideous. Everyone knows the only steak worth eatin' is Sirloin that ain't mooing.
Post by: Ciaphas on January 17, 2020, 10:42:08 PM
No joke. I started on the 1st for World Carnivore Month. 10lbs gone since the 1st and I eat rib-eye most days. :D
https://www.carnivorecast.com/podcast/worldcarnivoremonth (https://www.carnivorecast.com/podcast/worldcarnivoremonth)
Ribeyes doesn't getting any better!
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Post by: Vraciu on January 17, 2020, 10:42:21 PM
I don't disagree. I prefer Heinz 57 over A1.
You people are darn near uncivilized. :old:
Post by: Ciaphas on January 17, 2020, 10:43:00 PM
Hideous. Everyone knows the only steak worth eatin' is Sirloin that ain't mooing.
Wipe its butt as it runs across the grill, when it gets to the end, cut a chunk off and put it in my plate
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Post by: Vraciu on January 17, 2020, 10:43:15 PM
Only thing needed on steak is salt, pepper, garlic and butter. Everything else is killing it.
Sent from my Moto Z (2) using Tapatalk
While I agree with the former (I actually prefer Montreal Steak Seasoning myself) the latter is one of those "it depends" kind of things.
Post by: Vraciu on January 17, 2020, 10:44:15 PM
Wipe its butt as it runs across the grill, when it gets to the end, cut a chunk off and put it in my plate
Sent from my iPhone using Tapatalk
Caveman. They discovered fire last week. :old:
Post by: CptTrips on January 17, 2020, 10:44:22 PM
Ribeyes doesn't getting any better!
Yet strangely after 17 days you start craving something else. ;)
Then it is roasted wings, ribs, or salmon/shrimp/oysters. :rock
Post by: Ciaphas on January 17, 2020, 10:45:37 PM
Caveman. They discovered fire last week. :old:
haha, stop drinking the haterade
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Post by: CptTrips on January 17, 2020, 10:46:45 PM
Hideous. Everyone knows the only steak worth eatin' is Sirloin that ain't mooing.
I'll only eat sirloin after it's been in the sous vide for 5 hours @ 134 deg.
Post by: Ciaphas on January 17, 2020, 10:46:59 PM
Yet strangely after 17 days you start craving something else. ;)
Then it is roasted wings, ribs, or salmon/shrimp/oysters. :rock
Wings sound good but unless cows migrate to the ocean, no seafood for me. I take Omega 3 supplements.
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Post by: CptTrips on January 17, 2020, 10:50:45 PM
Wings sound good but unless cows migrate to the ocean, no seafood for me. I take Omega 3 supplements.
Sent from my iPhone using Tapatalk
I grew up in Houston. Gotta have some shrimp and oysters on occasion. It's genetic. ;)
Post by: Volron on January 17, 2020, 11:16:28 PM
Hideous. Everyone knows the only steak worth eatin' is Sirloin that ain't mooing.
Alright, that's it. You are now required to forfeit your man-card. That's not man-speak. That's weak-speak. :furious
:P
Post by: Vraciu on January 17, 2020, 11:21:55 PM
Alright, that's it. You are now required to forfeit your man-card. That's not man-speak. That's weak-speak. :furious
:P
:D
And this is great steak:
(https://i.postimg.cc/bZCyc9mb/20170622-213706-Steak.jpg) (https://postimg.cc/bZCyc9mb) (https://i.postimg.cc/YvfF1Zq7/IMAG1371-Steak.jpg) (https://postimg.cc/YvfF1Zq7)
Lean, with the fat trimmed off, juices flowing without having to get blood on everything. :rock :banana:
Fat is for smoke and flavor not artery-clogging:
(https://i.postimg.cc/bdW181F7/20190610-202253-Steak.jpg) (https://postimg.cc/bdW181F7)
THIS is how it looks when you first put it on the grill, not when you eat it:
(https://i.postimg.cc/8jvMCs2j/IMAG0012-Steak.jpg) (https://postimg.cc/8jvMCs2j)
I already have a tapeworm and he doesn't need competition from raw, bloody, uncooked roaming cattle.
Post by: CptTrips on January 17, 2020, 11:26:34 PM
All it needs is a little A1...
Post by: 1stpar3 on January 17, 2020, 11:28:08 PM
I'll only eat sirloin after it's been in the sous vide for 5 hours @ 134 deg.:aok Sous Vide, is where its at! Lucky for me, no one else likes STEAK in my house :x Well, son does, but he only wants it 2 or 3 times a month. I have half a dozen Dry Aged Rib Eyes in the freezer. All set up for Sous Vide :rock Only 30 days, as I cant stand to trim them as drastically as any longer would cause. I like mine at 135 for 3 hours. For me its just a better taste than at 5 hours(Ribeye...dont like sirloin un less I find some good deal on Top Grade steaks). Texture is about the same, that and I am a bit impatient :devil Its all about the sear, in my book. Cast Iron and Butter is my current method. I do have it out in Garage though(my set up) or better take batteries out of your smoke detectors. Once it warms up a bit though, back to Charcoal...maybe :aok
Post by: Vraciu on January 17, 2020, 11:29:46 PM
(https://qph.fs.quoracdn.net/main-qimg-146cae1f5d8e420230b83de32137a24c)
All it needs is a little A1...
You don't want steak with the texture of an egg. Come on now.
And what makes you think that's leather? Can you not see how juicy that sucker is? It's like heaven. That's why God gave you teeth. :old:
Post by: Ciaphas on January 17, 2020, 11:33:25 PM
Alright, that's it. You are now required to forfeit your man-card. That's not man-speak. That's weak-speak. :furious
:P
:rofl
Post by: 1stpar3 on January 17, 2020, 11:38:59 PM
Post by: CptTrips on January 17, 2020, 11:41:53 PM
:aok Sous Vide, is where its at! Lucky for me, no one else likes STEAK in my house :x Well, son does, but he only wants it 2 or 3 times a month. I have half a dozen Dry Aged Rib Eyes in the freezer. All set up for Sous Vide :rock Only 30 days, as I cant stand to trim them as drastically as any longer would cause. I like mine at 135 for 3 hours. For me its just a better taste than at 5 hours(Ribeye...dont like sirloin un less I find some good deal on Top Grade steaks). Texture is about the same, that and I am a bit impatient :devil Its all about the sear, in my book. Cast Iron and Butter is my current method. I do have it out in Garage though(my set up) or better take batteries out of your smoke detectors. Once it warms up a bit though, back to Charcoal...maybe :aok
Oh, I don't generally put steaks in the sous vide except sirloin. (but it can make a cheap cross-rib roast come out like prime-rib. 12 hours @ 134 deg :O)
On the cast iron, try ghee. Much higher smoke point so much better heat to get an awesome sear without burning the the milk solids in butter.
Yeah, I have an portable outside electric burner for that. :D
Post by: 1stpar3 on January 17, 2020, 11:45:56 PM
Post by: 1stpar3 on January 17, 2020, 11:48:27 PM
Post by: CptTrips on January 18, 2020, 12:02:22 AM
AH! Clarified Butter...got ya! I use it when I can get it. Havent seen it at my local store but have made it before. And agree. Way better
Yeah, mostly the same thing. With Ghee the milk solids are toasted a little bit more (BUT NOT BURNED!) and give it a bit richer, nuttier flavor.
That's the beauty of a sous vide. Turns "select" quality to "prime".
Try a cross rib sometime. 12 hours @ 134 deg, un bag-it, let it cool. Dry it off well with paper towel and sear a tasty crust on that bad boy with mad hot ghee.
Cheapest prime rib you've ever had. :D
Post by: Volron on January 18, 2020, 12:09:19 AM
Post by: Oldman731 on January 18, 2020, 12:16:37 AM
That's why God gave you teeth.
Heh.
Michener, long after his prime, devoted one of his massive novels to Texas. One of the (few) memorable observations I retained from it was that Texans, perplexingly, insist on overcooking their beef. Appears from this thread that he may have been accurate.
As well, it's always fun on the AH BBS to see the way threads can wander...for example, from FW190 stick-stirring to the uses and abuses of A1 steak sauce.
- oldman
Post by: Vraciu on January 18, 2020, 12:16:56 AM
I can eat any STEAK. Like V, with most I love me some A-1 Bold N Spicy with maybe some Worcestershire(if too done for my taste). So I am not a "purist". Like my eggs...Prefer Over/Easy with salt and pepper, scrambled with a dash of hot sauce and ketchup. I am happy with either :aok
My man! :cheers:
Post by: Vraciu on January 18, 2020, 12:19:15 AM
Heh.
Michener, long after his prime, devoted one of his massive novels to Texas. One of the (few) memorable observations I retained from it was that Texans, perplexingly, insist on overcooking their beef. Appears from this thread that he may have been accurate.
As well, it's always fun on the AH BBS to see the way threads can wander...for example, from FW190 stick-stirring to the uses and abuses of A1 steak sauce.
- oldman
:rofl
If it has bacteria, worms, or any other illness-causing yuck inside it then it is definitely UNDERcooked.
Next time one of you crazies is in the DFW area you are invited to stop by. I'll cook one your way but you have to taste a bite of the way I do it. You'll see what good you've been missing out on.
Post by: 1stpar3 on January 18, 2020, 12:31:17 AM
Yeah, mostly the same thing. With Ghee the milk solids are toasted a little bit more (BUT NOT BURNED!) and give it a bit richer, nuttier flavor.YEP! Love a good "Chuck Roast"! Actually....my last Prime Rib wasnt as good as the Chuck Roast I made before the Prime Rib, I made for Christmas(first of December-and Christmas). Typical Son,"For the extra cost...thought this was gonna be GREAT!" It was, but just not as good :rofl
That's the beauty of a sous vide. Turns "select" quality to "prime".
Try a cross rib sometime. 12 hours @ 134 deg, un bag-it, let it cool. Dry it off well with paper towel and sear a tasty crust on that bad boy with mad hot ghee.
Cheapest prime rib you've ever had. :D
Post by: 1stpar3 on January 18, 2020, 12:37:42 AM
My man! :cheers:Wouldnt ya know? The stores here in WVa. dont carry A-1 Bold'N'Spicy :rofl Have to make dad get it, when he is back in Chattanooga. He is getting up there in age...so may have to start ordering it on Amazon :x Its what I asked for, for Christmas :devil
Post by: Vraciu on January 18, 2020, 12:39:16 AM
Wouldnt ya know? The stores here in WVa. dont carry A-1 Bold'N'Spicy :rofl Have to make dad get it, when he is back in Chattanooga. He is getting up there in age...so may have to start ordering it on Amazon :x Its what I asked for, for Christmas :devil
My girlfriend likes that stuff, too. I stick with the original but I'll steal hers when I run out. Lol
Post by: 1stpar3 on January 18, 2020, 04:23:26 AM
My girlfriend likes that stuff, too. I stick with the original but I'll steal hers when I run out. Lol:rofl That my friend, is what I call a KEEPER!! :rofl What a Woman!!! :rock
Post by: Vraciu on January 18, 2020, 08:46:39 AM
Post by: Ciaphas on January 18, 2020, 09:35:42 AM
Vraciu, did you burn your cereal thing morning? :rofl
Post by: Vraciu on January 18, 2020, 09:44:03 AM
Good morning fellers.
Vraciu, did you burn your cereal thing morning? :rofl
:rofl :neener:
Post by: fd ski on January 18, 2020, 09:54:25 AM
Did WBs have the floppy-fish? I don't recall it."190 wrap roll" was an everyday channel 100 ( WBs 200 ) topic.
Post by: hitech on January 18, 2020, 12:02:24 PM
Anyone get into Sous Vide?
Yes, but not for prime rib which I do at 175 deg in the oven, the finish at 500 for 10 mins after 20 mins rest.
HiTech
Post by: CptTrips on January 18, 2020, 12:17:46 PM
Yes, but not for prime rib which I do at 175 deg in the oven, the finish at 500 for 10 mins after 20 mins rest.
HiTech
No, I seldom put quality meats in the sous vide. They can generally do fine traditionally. The magic of the sous vide is taking really marginal cheap cuts and turning them into "prime" quality.
The people who I have served the cross-rib roast I made as noted above, swear I am serving them prime rib.
Ironically, like Par mentioned, the tougher cuts of meat usually have richer flavor than the more expensive cuts that are tender. They just need to be broken down for proper texture.
:salute
Post by: hitech on January 18, 2020, 12:23:17 PM
No, I seldom put quality meats in the sous vide. They can generally do fine traditionally. The magic of the sous vide is taking really marginal cheap cuts and turning them into "prime" quality.
The people who I have served the cross-rib roast I made as noted above, swear I am serving them prime rib.
Ironically, like Par mentioned, the tougher cuts of meat usually have richer flavor than the more expensive cuts that are tender. They just need to be broken down for proper texture.
:salute
Ever do pork rips? Dry rub, 155 24 hours. Then finish with sauce on grill or oven baist and turn about 5 times.
Also I do a lot of fajitas 145 24 hours, cut and then sear .
HiTech
Post by: Ciaphas on January 18, 2020, 12:25:27 PM
:rock
Post by: Drano on January 18, 2020, 12:25:42 PM
Sent from my Moto Z (2) using Tapatalk
Post by: guncrasher on January 18, 2020, 12:28:19 PM
when i met my wife, she invited me to her family's house for Thanksgiving. she told need they had prime rib and it wad great. so i went they gave me a big chunk if really tasty beef with all the fixings, it was awesome, had a great time.
so when we left to go to her place, i asked her so what happened to the ribs? she said you had the prime rib, told her i didn't have any ribs. she said it's prime rib, it doesn't have any bones, so i asked why call it prime rib if there's no ribs in it.
that was the first time i ate prime rib while it was awesome i felt cheated.
semp
Post by: Vraciu on January 18, 2020, 12:39:19 PM
One trick that I use for all of my meats prior to cooking is to rub a little sea salt on both sides, not much just a dash. After about an hour in the fridge, I add cracked peppercorn, heat up the cast iron, drop some veg oil (high smoke point, good for searing) 3-5 minutes per side depending on the thickness of the cut under consistent heat and walla, perfect steak. I also make taters (Wedges) that are seasoned with garlic, cracked peppercorn, oregano, parsley, basil and a dash of red pepper powder and a splash of virgin olive oil and then bake them for an hour. I off course add sweet corn on the cob boiled in butter/water. A meal fit for a king or er a glutton
:rock
You guys work too hard.
Throw it on the grill under low heat and throw your seasoning on top. When it sears one side flip it and season that one. (If you prefer to pre-season that's okay, too, but I rarely do.) One that's done use low to medium heat and turn frequently. When you get the center the way you want it, trim the fat and pull it off. It will be juicy, tender without feeling like an egg, and delicious.
Post by: CptTrips on January 18, 2020, 12:39:34 PM
Ever do pork rips? Dry rub, 155 24 hours. Then finish with sauce on grill or oven baist and turn about 5 times.
Also I do a lot of fajitas 145 24 hours, cut and then sear .
HiTech
Oh yeah, I've done ribs. I did a great brisket once but it took like 3 freakin days! :rofl
I'll try those fajitas. I love fajitas but mine have never reached the same level as I've had at the best restaurants. I'd love to crack the fajita tech. Skirt is just the kind of poor cut that sous vide was made for! ;)
I'm not a huge fan of chicken breast, but I've made it for people who are. 4hr@140deg sliced into medallions, fanned on the plate and drizzled with a Kerrygold butter and rosemary sauce. People sometimes don't believe me that is chicken breast. A completely different texture chicken than they've ever had in their life.
Post by: Vraciu on January 18, 2020, 12:41:36 PM
Oh yeah, I've done ribs. I did a great brisket once but it took like 3 freakin days! :rofl
I'll try those fajitas. I love fajitas but mine have never reached the same level as I've had at the best restaurants. I'd love to crack the fajita tech. Skirt is just the kind of poor cut that sous vide was made for! ;)
I'm not a huge fan of chicken breast, but I've made it for people who are. 4hr@140deg sliced into medallions, fanned on the plate and drizzled with a Kerrygold butter and rosemary sauce. People sometimes don't believe me that is chicken breast. A completely different texture chicken than they've ever had in their life.
Two words. FIESTA BRAND. They make their fajita seasoning in San Antonio and it's AWESOME. You can use it on ANYTHING and it will taste superb.
The key to fajitas is a nice thick sirloin or chicken breast. Season it, grill it, then slice it up when you're done and it will be flawless.
Post by: CptTrips on January 18, 2020, 12:45:14 PM
The key to fajitas is a nice thick sirloin or chicken breast.
Proper fajitas are not sirloin or chicken. Only skirt steak. What are you, a freakin yankee???? Jebus. I bet you even put beans in your chili.
Post by: Vraciu on January 18, 2020, 12:53:34 PM
Proper fajitas are not sirloin or chicken. Only skirt steak. What are you, a freakin yankee???? Jebus. I bet you even put beans in your chili.
Hey, you wanna' know why they don't taste good there's your answer. :bhead
And yes, Chicken Fajitas are absolutely the best. You need to get with the 19th Century bruh. :old:
In any case, use that seasoning like I told ya. You'll thank me later. :banana:
Post by: guncrasher on January 18, 2020, 01:00:40 PM
semp
Post by: CptTrips on January 18, 2020, 01:10:11 PM
Same people who think ground meat soup with beans in it is "chili".
I remember in the AF they server something they called cornbread. It was almost white and sweet and obviously not cooked in cast iron. I was like WTF is this? NO, it's not cornbread, it's corn flavored pound cake.
Carpet-baggers! :D
Post by: Vraciu on January 18, 2020, 01:15:41 PM
fajitas can only be skirt beef, and you live in Texas for God's sake.
semp
Fajitas can be anything I make them to be so long as they're beef or chicken. Yes, this is Texas. Born and raised with a great great great grandfather who fought at San Jacinto. We like our Chicken Fajitas here just as much as our beef. :aok
Post by: Vraciu on January 18, 2020, 01:16:47 PM
Same people who think ground meat soup with beans in it is "chili".
I remember in the AF they server something they called cornbread. It was almost white and sweet and obviously not cooked in cast iron. I was like WTF is this? NO, it's not cornbread, it's corn flavored pound cake.
Carpet-baggers! :D
I like the TEXAS in my Tex-Mex food. And no white cheese either. EVER. YUCK.
Post by: FESS67 on January 18, 2020, 02:00:23 PM
One trick that I use for all of my meats prior to cooking is to rub a little sea salt on both sides, not much just a dash. After about an hour in the fridge, I add cracked peppercorn, heat up the cast iron, drop some veg oil (high smoke point, good for searing) 3-5 minutes per side depending on the thickness of the cut under consistent heat and walla, perfect steak. I also make taters (Wedges) that are seasoned with garlic, cracked peppercorn, oregano, parsley, basil and a dash of red pepper powder and a splash of virgin olive oil and then bake them for an hour. I off course add sweet corn on the cob boiled in butter/water. A meal fit for a king or er a glutton
:rock
You take the steak out of the fridge at least 30 mins before cooking though right? And add some butter once you have seared the meat. Other than that I agree with your method.
Post by: Ciaphas on January 18, 2020, 05:38:42 PM
You take the steak out of the fridge at least 30 mins before cooking though right? And add some butter once you have seared the meat. Other than that I agree with your method.
Of course, the steak needs to be room or very near room temp before cooking or it throws your heat and times off. Don't need butter as I use vegetable oil on the cast iron because of the high threshold required by the vegetable oil to smoke out the house.
Post by: 100Coogn on January 18, 2020, 05:54:58 PM
pembquist, I hope these 8 pages of horse-shi*t has helped you with your question of flippy-flop.
Coogan :noid
Post by: perdue3 on January 18, 2020, 06:37:25 PM
Post by: CptTrips on January 18, 2020, 06:38:55 PM
Wait, fajitas can be made without skirt steak? I am really starting to worry about our Vraciu friend.
I bet he'd be ok with spam fajita's. As long as you slather it in A1. :O
Spam is actually a step up from sirloin because of it's better fat content. :D
Post by: CptTrips on January 18, 2020, 06:40:02 PM
Of course, the steak needs to be room or very near room temp before cooking or it throws your heat and times off. Don't need butter as I use vegetable oil on the cast iron because of the high threshold required by the vegetable oil to smoke out the house.
Dude. "Vegetable" oil is POISON!!!!!
Post by: Ciaphas on January 18, 2020, 07:16:55 PM
Dude. "Vegetable" oil is POISON!!!!!
meh most everything out there is poison... .
Sent from my iPhone using Tapatalk
Post by: Meatwad on January 18, 2020, 07:24:12 PM
Post by: Ciaphas on January 18, 2020, 07:25:40 PM
If they say its poison that means it makes it taste better
haha awesome
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Post by: CptTrips on January 18, 2020, 07:38:51 PM
If they say its poison that means it makes it taste better
Somewhere on youtube there is probably going to be someone to try it.
(https://shop.advanceautoparts.com/wcsstore/CVWEB/staticproductimage//N4019M/large/10275177_mbi_124185_pri_larg.jpg)
Post by: Vraciu on January 18, 2020, 08:08:20 PM
Wait, fajitas can be made without skirt steak? I am really starting to worry about our Vraciu friend.
They can be made with any kind of steak that can be cut into strips.
Post by: Vraciu on January 18, 2020, 08:09:52 PM
I bet he'd be ok with spam fajita's. As long as you slather it in A1. :O
Spam is actually a step up from sirloin because of it's better fat content. :D
Let me tell you, I grew up six miles north of Reynosa, Mexico and had a Mexican nanny who is like my second mom. When I talk about what makes good Tex-Mex you can take it to the bank because it is as good as Gospel.
Post by: Vraciu on January 18, 2020, 08:12:33 PM
meh most everything out there is poison... .
Sent from my iPhone using Tapatalk
Canola Oil especially is garbage. I generally use olive oil (when I use oil at all). On a steak it’s superfluous unless you’re going to throw it in an oven because you have no grill.
Post by: Vraciu on January 18, 2020, 08:14:21 PM
Somewhere on youtube there is probably going to be someone to try it.
(https://shop.advanceautoparts.com/wcsstore/CVWEB/staticproductimage//N4019M/large/10275177_mbi_124185_pri_larg.jpg)
Don’t laugh. In Nigeria they cook with diesel.
Post by: Vraciu on January 18, 2020, 08:15:01 PM
Somewhere on youtube there is probably going to be someone to try it.
(https://shop.advanceautoparts.com/wcsstore/CVWEB/staticproductimage//N4019M/large/10275177_mbi_124185_pri_larg.jpg)
Don’t laugh. In Nigeria they cook with diesel.
Post by: CptTrips on January 18, 2020, 08:30:14 PM
They can be made with any kind of steak that can be cut into strips.
(https://4.bp.blogspot.com/-KKUlENWK6Yg/XHb2Devs8pI/AAAAAAAAY0g/FmqAoh999nQ_3XMwBKQVyDzv-6Yux8VPgCLcBGAs/s1600/SPAM%2BFajita_Tin%2B%2526%2BTub.jpg)
Post by: Vraciu on January 18, 2020, 08:55:40 PM
(https://4.bp.blogspot.com/-KKUlENWK6Yg/XHb2Devs8pI/AAAAAAAAY0g/FmqAoh999nQ_3XMwBKQVyDzv-6Yux8VPgCLcBGAs/s1600/SPAM%2BFajita_Tin%2B%2526%2BTub.jpg)
Not-steak.
Post by: guncrasher on January 18, 2020, 11:13:22 PM
Let me tell you, I grew up six miles north of Reynosa, Mexico and had a Mexican nanny who is like my second mom. When I talk about what makes good Tex-Mex you can take it to the bank because it is as good as Gospel.
fajitas aren't Mexican food, it's just tex with no mex
semp
Post by: Vraciu on January 18, 2020, 11:42:30 PM
fajitas aren't Mexican food, it's just tex with no mex
semp
It was invented by the Mexicans who worked the ranches where I was born and raised in the Rio Grande Valley. So they are an authentic Tex-Mex creation in every sense of the term. It was born out of necessity to make use of what was not considered the best cut of meat around.
We are not poor ranchers and ranch hands working cattle any more. We can use better/different meat than skirt to make a far superior version of the same "dish" and there's not a thing wrong with doing so. If you want to make yours with skirt go for it. I make mine with whatever I want to use that day based on what I see on the shelf. The butchers here in Texas (particularly at H-E-B) make plenty of cuts that are fine for use in fajitas. Take your pick.
People thinking sirloin isn't tender enough sure don't have much room to comment on fajitas. :neener:
Post by: DmonSlyr on January 19, 2020, 11:08:40 AM
Post by: TWCAxew on January 19, 2020, 11:31:29 AM
Post by: DmonSlyr on January 19, 2020, 12:23:46 PM
Whenever I can get a chance to post a pic. I'm gonna show yall what a real steak looks like off the big green egg.
Some Beefers from the Green Egg.
Porterhouse + NY Strip
(https://i.ibb.co/CnCZc7p/Porterhouse-NY-strip.jpg) (https://ibb.co/4jvGqTw)
Filet
(https://i.ibb.co/7yKhccV/Tinderloin.jpg) (https://ibb.co/889k332)
My first Christmas Prime Rib
(https://i.ibb.co/b6rkQTp/Prime-Rib-done.jpg) (https://ibb.co/Zfh0G5y)
(https://i.ibb.co/MVf42qb/Prime-Rib-cut.jpg) (https://ibb.co/Z8SPLy3)
Tomahawk
(https://i.ibb.co/D9BPb9S/Tomahawk.jpg) (https://ibb.co/rxBKtx1)
(https://i.ibb.co/wLw7QnZ/Tomahawk-cut.jpg) (https://ibb.co/ky9JDLV)
Post by: Vraciu on January 19, 2020, 01:06:59 PM
A good chef can make any food into a great meal. As long it's not procced foods.
This is true. The stuff my South African mechanics could make (with not much to work with) when I was in Nigeria was amazing. Those guys knew how to make a lot with little.
Post by: Vraciu on January 19, 2020, 01:07:55 PM
Post by: Volron on January 19, 2020, 03:51:24 PM
Post by: Max on January 19, 2020, 04:39:17 PM
Post by: Vraciu on January 19, 2020, 06:13:27 PM
The nice pics from Dmonslyr or the cauterized cow flesh and overboiled green beans from ACHOO? :neener:
I'll put mine up against anyone's. You'll note no charring on my steak. I don't have to burn it on a stick like a marhsmallow. :old:
Post by: Max on January 19, 2020, 06:51:18 PM
Post by: DmonSlyr on January 19, 2020, 07:17:32 PM
Looked good, V, until I saw blood. :bolt:
Thats some fine juice boy!
I use all of that juice as a dipping sauce once I plate them. Makes for a great bite!
Post by: perdue3 on January 19, 2020, 07:47:20 PM
Post by: CptTrips on January 19, 2020, 08:06:54 PM
Real men use A1 Violator :rolleyes:
What's next? Ketchup???? :eek:
Post by: Vraciu on January 19, 2020, 08:41:23 PM
OK, I’ll give you that and also 2 thumbs up on H-E-B. The store in NW Houston, off Ksty Freeway has an awesome meat display.
Right on.
Post by: 1stpar3 on January 20, 2020, 12:02:42 AM
I'll put mine up against anyone's. You'll note no charring on my steak. I don't have to burn it on a stick like a marhsmallow. :old:That "Bark" is AWESOME on a steak. Especially with using Sous Vide....make your tongue slap your brains out...and make Puppy dogs pull freight trains! :aok
Post by: Volron on January 20, 2020, 10:15:27 AM
That "Bark" is AWESOME on a steak.
Yeah. It adds that nice flavor and "crunch" I look for in a steak sometimes.
There are times I want that, and times I do not. :)
Post by: Vraciu on January 20, 2020, 10:23:51 AM
You guys really worry me...
You think a nice juicy sirloin is "too tough" or "beef jerky" but you will eat something that looks like it just got pulled out of a plane crash.
:headscratch:
Post by: Volron on January 20, 2020, 10:40:24 AM
Post by: Vraciu on January 20, 2020, 11:19:53 AM
Man, I cannot stand picky eaters. :furious
You guys should listen to yourselves. Flamed charcoal is "tasty and crunchy" but a nice medium-well sirloin with out charring is "beef jerky".
SMH.
Youzzzzguyzzzz.
Post by: Drano on January 20, 2020, 11:44:44 AM
Carcinogens? Yeah like I'm giving up on bacon because some nut says it's gonna kill me!
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Post by: CptTrips on January 20, 2020, 11:49:40 AM
A1 sauce is ketchup with delusions of grandeur.
:D
Post by: CptTrips on January 20, 2020, 11:55:23 AM
Not-steak.
Neither is chicken.
And sirloin, only barely.
:D
Post by: Ciaphas on January 20, 2020, 11:59:52 AM
A1 sauce is ketchup with delusions of grandeur.
:D
:rofl
Post by: pembquist on January 20, 2020, 12:15:21 PM
Post by: 100Coogn on January 20, 2020, 12:22:58 PM
So.....the flippy flop is caused by arterial sclerosis???:rofl
Coogan
Post by: DmonSlyr on January 20, 2020, 12:30:22 PM
Post by: guncrasher on January 20, 2020, 12:33:13 PM
So.....the flippy flop is caused by arterial sclerosis???
naw it's caused by the disgusting use of a1 sauce on a steak.
you flying around all cool and stuff and the a1 hits, causing your hand to overreact.
semp
Post by: Shuffler on January 20, 2020, 12:51:49 PM
Post by: pembquist on January 20, 2020, 12:58:21 PM
I will say it again.... if people are putting sauce on your steak, you are doing it wrong.
But if you turn it around and put steak on your sauce you have vastly improved the sauce!
Post by: Vraciu on January 20, 2020, 02:20:56 PM
The maillard reaction, which is quite desirable, comes from heat. That's what you're aiming for. Not burnt. That's different. At that point you screwed up. You can get this from a nice cast iron pan. It doesn't come from sprinkling it with charcoal. Lol
You clearly missed the point.
When you charbroil a steak like that it's may as well be charcoal--and charcoal actually tastes better.
Quote
Carcinogens? Yeah like I'm giving up on bacon because some nut says it's gonna kill me!
Sent from my Moto Z (2) using Tapatalk
Cancer already has enough of a head start without me trying to add to it by cooking my steak with a flamethrower.
If you char your meat like that you have no idea how to cook. :old:
I bet you guys roast your hot dogs over a fire until they’re torches. :old:
Post by: Vraciu on January 20, 2020, 02:21:57 PM
Neither is chicken.
And sirloin, only barely.
:D
Sirloin is the best cut of meat out there. It isn't even open for debate.
Chicken fajitas are an actual thing. Spam is just......................... ....weird.
Post by: Vraciu on January 20, 2020, 02:22:51 PM
A1 sauce is ketchup with delusions of grandeur.
:D
Okay, now you've gone to the level beyond satire. Not even sure what that is.
Post by: Vraciu on January 20, 2020, 02:23:44 PM
I put a nice thick sel gris salt it and sear it for 4-5 min at 550. Its makes a perfect outer layer with tons of flavor. Cannot go wrong.
Bloody on the inside. Looing like Scotty's nephew in Star Trek II right before he dies on the outside.
The worst of everything.
I'm surrounded by amateurs! :bhead :old:
Post by: guncrasher on January 20, 2020, 03:19:58 PM
Bloody on the inside. Looing like Scotty's nephew in Star Trek II right before he dies on the outside.
The worst of everything.
I'm surrounded by amateurs! :bhead :old:
i maybe an amateur but at least i don't use a1 sauce :devil
semp
Post by: FLS on January 20, 2020, 03:34:27 PM
Post by: Volron on January 20, 2020, 03:50:07 PM
You guys should listen to yourselves. Flamed charcoal is "tasty and crunchy" but a nice medium-well sirloin with out charring is "beef jerky".
SMH.
Youzzzzguyzzzz.
Reading is OP. :P
Never did I say I don't like medium-well steak. I mentioned in a previous post, "I'll eat a steak rare, well-done, doesn't matter". Medium-well is a notch under well-done. lol
From how you are talking, if someone put a rare, well cooked steak, in front of you, you'd throw a fit instead of actually eating it. I understand you have your preference, we all do, but damn if I'm going to insult someone who puts a well-done, well cooked steak in front of me and not eat it. FYI: My preference is Med-Rare.
As for A1:
A1 is good and I'll have it if I want, won't if I don't. But sometimes I'll want a steak with A1, but get a steak that is so well cooked that I will refuse to put A1 on it. Juicy, well seasoned, where every chew is a nice burst of flavor... *drools*
Post by: Max on January 20, 2020, 04:39:17 PM
Sirloin is the best cut of meat out there. It isn't even open for debate.
Wrong, camel fart breath! I would submit Spinalis Dorsi....the cap meat of a beef rib eye. However, being a gracious & knowledgeable culinarian, one of the muscles of the top sirloin, known as the culotte (France) or Pichanha (Brazil) is exceptionally flavorful and tender. :old: You're welcome.
Post by: captain1ma on January 20, 2020, 04:50:59 PM
Post by: DmonSlyr on January 20, 2020, 05:21:32 PM
There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.
And 'they' don't want us to have that any more. But that is another story.
Bloody on the inside. Looing like Scotty's nephew in Star Trek II right before he dies on the outside.
The worst of everything.
I'm surrounded by amateurs! :bhead :old:
If you had one of my steaks, you'd be whistling a different tune. Though I am only in the first year of really grilling steaks. I'm lucky to have a Green egg now, which makes for some outstanding grilling. Most of my steaks are medium, but the egg keeps so much juice in the meat, that you typically get juice like what you see in that prime Rib. That PR was medium btw.
Post by: CptTrips on January 20, 2020, 05:27:55 PM
Just get the London Broil.
Grill it to extra double secret well-done.
Slather on a 1/2" layer of A1 ketchup with a mortar trowel.
Serve it to the in-laws.
:bolt:
Post by: Vraciu on January 20, 2020, 05:31:28 PM
There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.
Yeah yeah.
It's gross.
Post by: Vraciu on January 20, 2020, 05:33:14 PM
Post by: FLS on January 20, 2020, 05:40:35 PM
Yeah yeah.
It's gross.
You're eating it, you just cook it clear and brown.
Post by: Mister Fork on January 20, 2020, 05:43:25 PM
I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you... :noid
Post by: Vraciu on January 20, 2020, 05:51:12 PM
You're eating it, you just cook it clear and brown.
I boil most of it off so it's nothing like that rare, undercooked, contaminated nonsense you guys call steak. Yuck.
Juices are fine, but moderation in all things. A bloody and torched steak is just absurd.
Post by: Max on January 20, 2020, 06:13:30 PM
That was before the thread was Vraciu'd :devil
Post by: CptTrips on January 20, 2020, 06:13:43 PM
It's important not to do anything that would let a quality cut cooked to perfection interfere with the taste of A1 ketchup.
:cool:
Post by: FLS on January 20, 2020, 06:18:03 PM
What are we talking about now in this thread? :headscratch:
I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you... :noid
It morphed into flipping steaks on the grill. It still includes elements of illusion, skill, and questionable opinion, with a modicum of fact.
Post by: Vraciu on January 20, 2020, 06:37:25 PM
<<What are we talking about now in this thread? :headscratch:>>
That was before the thread was Vraciu'd :devil
Wut?
I sense history revisionism. :old:
Post by: Vraciu on January 20, 2020, 06:38:22 PM
It morphed into flipping steaks on the grill. It still includes elements of illusion, skill, and questionable opinion, with a modicum of fact.
And I giant hunk of charbroiled buzzkill to ruin the fun. Thanks. :aok
Post by: guncrasher on January 20, 2020, 06:39:46 PM
What are we talking about now in this thread? :headscratch:
I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you... :noid
my bad, it all started because i was mad because my wife ate my home made potatoes chips and vieaciu started taking nonsense about ketchup and a1 sauce as if they're different.
semp
Post by: Vraciu on January 20, 2020, 06:42:05 PM
my bad, it all started because i was mad because my wife ate my home made potatoes chips and vieaciu started taking nonsense about ketchup and a1 sauce as if they're different.
semp
:rofl
Post by: Becinhu on January 20, 2020, 06:53:37 PM
There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.
Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.
Post by: Vraciu on January 20, 2020, 06:55:03 PM
Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.
I’m gonna be sick. :confused:
Post by: FLS on January 20, 2020, 06:59:10 PM
Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.
And also the reason meat should 'rest' a few minutes after cooking, to reabsorb the juice so the meat is less dry.
Post by: Vraciu on January 20, 2020, 07:06:20 PM
And also the reason meat should 'rest' a few minutes after cooking, to reabsorb the juice so the meat is less dry.
Mine rests on the way from the grill to my plate! :old:
Post by: Shuffler on January 20, 2020, 07:20:30 PM
Post by: perdue3 on January 20, 2020, 07:45:55 PM
Post by: Vraciu on January 20, 2020, 07:53:37 PM
I spent 25 years in the meat industry. Ten of that I was on 2 different cooking teams also.
Noob. :banana:
I bet your team always lost. :banana: :bolt:
Post by: Vraciu on January 20, 2020, 07:54:23 PM
This is a weird chef themed pissing contest that just won't end now.
All in good fun. :cheers:
Post by: Volron on January 21, 2020, 02:15:52 PM
This is a weird chef themed pissing contest that just won't end now.
:rofl
Hey, can't go wrong with steak, or bacon! :D
Post by: FLS on January 21, 2020, 02:17:01 PM
All in good fun. :cheers:
It's not fun. It's just you being you.
Post by: Vraciu on January 21, 2020, 03:15:37 PM
It's not fun. It's just you being you.
Another insult from the chosen one. I'm sure hitech will admonish you appropriately.
Or not.
Back to the ignore list with you. So much for the new year.
Post by: hitech on January 21, 2020, 04:04:02 PM
Another insult from the chosen one. I'm sure hitech will admonish you appropriately.
How precisely should I take this comment? Unless I'm missing something your accusing me of playing favorites?
HiTech
Post by: Shuffler on January 21, 2020, 04:15:18 PM
How precisely should I take this comment? Unless I'm missing something your accusing me of playing favorites?
HiTech
Possibly with a tolerance of plus or minus .003. :D I took it as he had no idea if you would or would not. Not as he was accusing you of taking favorites.
You call the ball pretty evenly the way I see it. Giving folk plenty of chances to set things right... we as a group are not always able to do that and deserve admonishing from time to time.
Both you and Skuzzy are far more forgiving than most of us would be.
Post by: Vraciu on January 21, 2020, 05:37:22 PM
Post by: Vraciu on January 21, 2020, 05:41:40 PM
Post by: Ciaphas on January 21, 2020, 05:45:32 PM
It's not fun. It's just you being you.
Was that necessary? There was no need for that comment and you know it. Stop with the passive aggressive back sliding comments.
This has been an interesting thread of culinary differences. I've enjoyed reading it and I'm sure others have as well.
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Post by: guncrasher on January 21, 2020, 05:52:27 PM
Redacted.
dude, he should have ruled 4 you for using a1 sauce :bolt:
semp
Post by: Ciaphas on January 21, 2020, 05:53:32 PM
dude, he should have ruled 4 you for using a1 sauce :bolt:
semp
hahaha
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Post by: Vraciu on January 21, 2020, 05:54:46 PM
dude, he should have ruled 4 you for using a1 sauce :bolt:
semp
:rofl :rofl :rofl :rofl :rofl :rofl :rofl :cheers:
Post by: Bruv119 on January 21, 2020, 06:19:39 PM
IMO medium rare is best win. :cheers:
Post by: Ciaphas on January 21, 2020, 06:23:49 PM
Perfection
(https://uploads.tapatalk-cdn.com/20200122/e8dc95bc6ecc00db09cda0a98851cffc.jpg)
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Post by: Ack-Ack on January 21, 2020, 06:54:21 PM
Post by: Ciaphas on January 21, 2020, 06:56:40 PM
Only old, toothless people and toddlers chop up their steaks.
haha, that statement makes no sense. You end up chopping yer steak up in the end... .
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Post by: perdue3 on January 21, 2020, 06:59:48 PM
Post by: Ack-Ack on January 21, 2020, 07:05:01 PM
haha, that statement makes no sense. You end up chopping yer steak up in the end... .
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I should have said chopping your steak into little pieces so someone could feed them to you is for old, toothless farts and toddlers learning how to feed themselves. Better?
Post by: Vraciu on January 21, 2020, 07:09:23 PM
Only old, toothless people and toddlers chop up their steaks.
:rofl
But it sure looks good. :aok
Post by: Ciaphas on January 21, 2020, 07:09:31 PM
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Post by: Vraciu on January 21, 2020, 07:11:25 PM
I guess I'm not understanding the problem with cutting yer steak up.
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Ya gotta' cut it up. Can't just gnaw on it like a dog after all.
Post by: CptTrips on January 21, 2020, 07:32:37 PM
This is what I cooked Sunday night.
Good temp control. You just need to get rid of those poisonous vegetables and tubers. ;)
I usually thin slice my steaks on the cutting-board and then fan it out when plating. Mainly because I hate the barbaric sound of forks and knives screeching on china. :eek:
It's true though that Ack-Ack swallows his steaks whole. Rumor is, he has been deep-throating meat for decades. :noid
Post by: Ciaphas on January 21, 2020, 07:44:51 PM
Good temp control. You just need to get rid of those poisonous vegetables and tubers. ;)
I usually thin slice my steaks on the cutting-board and then fan it out when plating. Mainly because I hate the barbaric sound of forks and knives screeching on china. :eek:
It's true though that Ack-Ack swallows his steaks whole. Rumor is, he has been deep-throating meat for decades. :noid
haha
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Post by: Oldman731 on January 21, 2020, 07:48:09 PM
Only old, toothless people and toddlers chop up their steaks.
Welcome to the AH population!
- oldman
Post by: Meatwad on January 21, 2020, 07:54:32 PM
Only old, toothless people and toddlers chop up their steaks.
You could eat it on a stick, but people will look at you funny when you go around licking and slurping meat in your mouth :bolt:
Post by: hitech on January 21, 2020, 08:47:31 PM
HiTech
Post by: CptTrips on January 21, 2020, 08:59:52 PM
Anyone else a fan of lamb sickles?
HiTech
Those look yummy, but not a lot of meat on them. I'd have to eat 20 or 30 of them. :D
I don't think I've seen them at my Krogers.
Post by: guncrasher on January 21, 2020, 09:43:25 PM
Anyone else a fan of lamb sickles?
HiTech
i am but my wife doesn't. so I can't have them.
semp
Post by: Ciaphas on January 21, 2020, 09:48:11 PM
Anyone else a fan of lamb sickles?
HiTech
They're good, what about goat?
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Post by: Vraciu on January 21, 2020, 09:57:01 PM
Anyone else a fan of lamb sickles?
HiTech
I don't know what that is, but lamb-kabobs are the bomb.
Post by: Vraciu on January 21, 2020, 09:59:01 PM
They're good, what about goat?
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"A man's gotta' know his limits..."
Post by: Ciaphas on January 21, 2020, 10:04:04 PM
"A man's gotta' know his limits..."
Use a rub that has some kick and the Low and slow.
That's some good eating right there!
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Post by: 1stpar3 on January 22, 2020, 01:51:39 AM
Post by: Volron on January 22, 2020, 01:22:01 PM
Only old, toothless people and toddlers chop up their steaks.
:rofl :rofl :rofl
Post by: guncrasher on January 22, 2020, 01:57:27 PM
I guess I'm not understanding the problem with cutting yer steak up.
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funniest thing is my wife always gets annoyed with me because i won't use a knife or fork on my steaks at my house. i consider them finger foods.
I'll use them in restaurants or other places but not in my house. not that i go to restaurants to eat steaks. i eat out to get food i can't cook or wifey won't let me cook at my house.
pigs feet and ox tail anybody?
semp
Post by: Ciaphas on January 22, 2020, 02:31:15 PM
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Post by: hitech on January 22, 2020, 04:36:38 PM
When me and my girlfriend have a few drinks,I'll hook up ribeyes, thin slice them and they become finger food for the evening.
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That may be TMI.
HiTech
Post by: Ciaphas on January 22, 2020, 04:42:27 PM
That may be TMI.
HiTech
That does read awkward doesn't it.
Fixed it
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Post by: Shuffler on January 22, 2020, 04:52:15 PM
This evening I will be having more of that gumbo.... whooot.
Post by: Drano on January 22, 2020, 04:54:14 PM
Sunday I made Parmesan Shrimp rubbed with my own set of spices and wrapped in bacon. When I made those I also cut some shrimp in bite size pieces, these were large shrimp I have delivered right off the boat. The shrimp that were bite size were used in a gumbo last night. I enjoy making all kinds of different foods.So how was the bacon?
This evening I will be having more of that gumbo.... whooot.
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Post by: Vraciu on January 22, 2020, 04:57:35 PM
That may be TMI.
HiTech
Yeah, that typo offered about a dozen different ways to read that post in a NSFW manner. :rofl
Post by: Ciaphas on January 22, 2020, 04:58:34 PM
Yeah, that typo offered about a dozen different ways to read that post in a NSFW manner. :rofl
haha, it is what it is.
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Post by: Vraciu on January 22, 2020, 04:59:41 PM
haha, it is what it is.
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I hear you paint houses.
Post by: Meatwad on January 22, 2020, 09:51:35 PM
Post by: guncrasher on January 22, 2020, 10:31:04 PM
Im cheap, A lot of what I eat has been reduced to sell off that day because it is starting to turn/about to expire. Still tastes fine to me
it ain't what you buy but what you make out of it.
seen and done people waste really good steaks.
today i made sandwiches with meat that i paid 2 bucks a lb with bacon mostly fat that i also paid 2 bucks for 2 lbs. little bit of tomatoes and jalapenos and damn they were great. spent less than 6 bucks for 4 big sandwiches.
tomorrow I'm having beans with leftover bacon grease and and rest of bacon, chorizo and whatever vegetables i find in the fridge and you guys better not be within 2 miles of me :)
semp
Post by: Shuffler on January 24, 2020, 02:28:06 PM
Post by: Ciaphas on January 24, 2020, 02:34:58 PM
:rofl gaseous clay
haha
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Post by: hitech on February 10, 2020, 10:46:30 AM
First made mad and ate this
(https://bbs.hitechcreations.com/smf/index.php?action=dlattach;topic=398899.0;attach=32178)
Then whet to the range and had magic bullets from the 1911.
(https://bbs.hitechcreations.com/smf/index.php?action=dlattach;topic=398899.0;attach=32180)
HiTech
Post by: Drano on February 10, 2020, 10:55:06 AM
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Post by: turt21 on February 10, 2020, 11:05:06 AM
Post by: CptTrips on February 10, 2020, 11:29:32 AM
That's fine but you just need to get that toxic plant material off the plate. It looks like it is at risk of actually coming in contact with the meat.
Post by: hitech on February 10, 2020, 11:36:05 AM
That's fine but you just need to get that toxic plant material off the plate. It looks like it is at risk of actually coming in contact with the meat.
Must be something to do with being born in Iowa.
HiTech
Post by: 1stpar3 on February 10, 2020, 11:36:23 AM
:rofl :rofl :rofl Easy there,CptT.....NOTICE the TARGET. He hits what he shoots at :uhoh Uh,Dale SIR...its your plate. Do what you want :devil I know...probably only 10 feet, but still! Aint too shabby :cheers: MMM..MMM FOOD PORN :banana:
That's fine but you just need to get that toxic plant material off the plate. It looks like it is at risk of actually coming in contact with the meat.
Post by: hitech on February 10, 2020, 11:38:27 AM
:rofl :rofl :rofl Easy there,CptT.....NOTICE the TARGET. He hits what he shoots at :uhoh Uh,Dale SIR...its your plate. Do what you want :devil I know...probably only 10 feet, but still! Aint too shabby :cheers:
5 Yards. Solid Black circle is 1/2 Diameter.
Post by: Ciaphas on February 10, 2020, 11:39:08 AM
:rofl :rofl :rofl Easy there,CptT.....NOTICE the TARGET. He hits what he shoots at :uhoh Uh,Dale SIR...its your plate. Do what you want :devil I know...probably only 10 feet, but still! Aint too shabby :cheers: MMM..MMM FOOD PORN :banana:
lol
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Post by: 1stpar3 on February 10, 2020, 11:39:29 AM
5 Yards.NICE :rock Hey 1stpar...NOTICE the TARGET! Had 5yrd on top left :uhoh :rofl
Post by: guncrasher on February 10, 2020, 12:57:43 PM
But!.... But!..... With no A1? You're a madman!
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future png.
semp
Post by: atlau on February 10, 2020, 01:07:36 PM
5 Yards. Solid Black circle is 1/2 Diameter.
Were the targets doing the flippity flop?
Post by: 1stpar3 on February 10, 2020, 01:21:21 PM
future png.Think that would be reserved for using Ketchup :rofl :rofl
semp
Post by: CptTrips on February 10, 2020, 01:23:21 PM
Were the targets doing the flippity flop?
Not any more.
Post by: CptTrips on February 10, 2020, 01:49:21 PM
5 Yards. Solid Black circle is 1/2 Diameter.
Nice dot drill.
I'm just putting the finishing touches at the pistol and rifle range I built out on my land. It's relaxing to get out in the country and make bang-bang noises. :D
Pistol:
(https://www.dropbox.com/s/8chemjiddhk7d2n/pistol.jpg?raw=1)
(https://www.dropbox.com/s/tr5p3ax5aj3fred/pistol2.jpg?raw=1)
Rifle:
(https://www.dropbox.com/s/w8slx0s03wf5vee/rifle.jpg?raw=1)
(https://www.dropbox.com/s/qod6mjhpizrc3so/rifle2.jpg?raw=1)
It beats getting fire ant and chigger bites:
(https://www.dropbox.com/s/emiwwzuixpz4ph1/6_5Creedmoor.png?raw=1)
I still need practice. My 100 yd groups should be .4-.5 inch with that rifle.
(https://www.dropbox.com/s/xtv45o8yp5sidg0/group1.png?raw=1)