Aces High Bulletin Board
General Forums => The O' Club => Topic started by: AquaShrimp on January 18, 2007, 02:06:36 PM
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Porkchop fat, steak fat, the skin of chicken, my mouth salivates thinking about them. But I was astonished to learn that some of my friends really dislike those parts. They cut the fat off their steaks and porkchops and set it to the side.
Whether or not a person likes vegetables is determined in a large part by genetics. 1 out of every 5 people can't taste the bitterness of broccoli. Maybe its the same way with animal fat (which tastes very good to me, almost a sweet flavor).
So do you prefer steaks the way nature intended, or with the fat trimmed?
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Yes, I love the fat on the edges as long as its not super thick.
A good steak has to be marbled with lots of fat to taste great.
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I love to chew it up, spit it out, poor some A1 or hot sauce/whatever is appropriate, fork it up and chew it again. :D
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When I finish a steak there is nothing left on the plate. To some people this is utterly disgusting. It is horribly unhealthy also. It is a habit from upbringing where my parents told me to finish my plate and also it tastes so good...
Dam you cholestorol!! Dam you to HELL!!
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(http://www.yama-beef.com/img/yd-gift.jpg)
If you're not careful though when you cook it, if you don't properly sear both sides... the fat melts, runs out of the steak, and pretty much destroys it :(
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Dislike fat. I cut off all the fat after cooking it. Wife or I both look for the leanest meat possible when shopping, be it be steak, burger or roasts. That may be a clue to why our cholesterol levels are reasonable for a couple of 40-something year olds.
Edit: Bacon fat is an exception. I LOVE BACON! But its gotta be cooked to a crisp.
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Some threads have included comments on how the expression "Chewing the fat" got started. Basically I think it was how fat is a necessity and has been considered a luxury.
Bacon is the best example of yummy mostly fat. Seems to be an acquired taste or imprinted from birth. Remember pickled pig's feet in tavern jars?
Generally I go for lean now. Always preferred it and now brainwashed by the Cholesterol Corps.
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Originally posted by indy007
(http://www.yama-beef.com/img/yd-gift.jpg)
If you're not careful though when you cook it, if you don't properly sear both sides... the fat melts, runs out of the steak, and pretty much destroys it :(
Searing steak does pretty much nothing towards sealing in juices..:cry
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I dislike the fat quite a bit. I go way out of my way to get rid of as much as possible. (Though a little marbling on a steak isn't bad.) I generally but meats as lean as possible. I also get as much of the, umm, fat juice of my burgers as possible.
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My bother-in-law the chef: "Fat tastes like surviving the winter.".
I think he was onto something with that.
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Originally posted by AquaShrimp
...Whether or not a person likes vegetables is determined in a large part by genetics. 1 out of every 5 people can't taste the bitterness of broccoli. Maybe its the same way with animal fat (which tastes very good to me, almost a sweet flavor)....
I was just posting about this on the squad forum...
I am: http://en.wikipedia.org/wiki/Supertaster
and it is amazing how many people don't get it....
we were talking about beer (ya what a stretch for me ROFL) here's what I said there...
I am not ashamed to proudly drink Miller High Life Light!
personally it is one of the few beers I can drink.
I have what some refer to as hyper taste buds, I taste "bitter" more than others, I actually have read about it, I am what is called a Supertaster and the bitter in most beers really bothers me, ESPECIALLY dark, or heavier beers.
some people can't imagine why I think Guinness tastes like a rotten dead bellybutton to me, but that's the best way to explain it.
I can't drink coffee unless it is good restaurant coffee, and with 3 sugars, and cream.
beers, well, budweiser taste terrible, and makes me fart death clouds, and coors tastes like bitter water, with soap suds.
along with broccoli, spinach, brussle sprouts, asparagus, cabbage, most coffee, olives, and a host of other foods I just can't stand. I try and try again most at least once a year to see if what my dad says is "grown up" and learned to enjoy these awful foods.
personally it will be a cold day in hell before I eat broccoli again.
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Originally posted by Ripsnort
Dislike fat. I cut off all the fat after cooking it. Wife or I both look for the leanest meat possible when shopping, be it be steak, burger or roasts. That may be a clue to why our cholesterol levels are reasonable for a couple of 40-something year olds.
Edit: Bacon fat is an exception. I LOVE BACON! But its gotta be cooked to a crisp.
Its probably incredibly tough too.
the fat is what makes it tender
Not too much fat but nicely marbled
Me myself I love the fat. particularly when its been grilled and has that slight crunch to it.
Little bit of salt and...
Yum!
Long time ago a friends family turned me on to something they called "greasy bread"
Take a slab of pork fat and set it on the grill. then when the fat starts to melt you fork it and smear it all over a slice of bread.
Oh to die for!
Literally I guess LOL
I'd hate to think of what my cholesterol is
My son on the other hand hates chunks of fat
Literally will gross him out if he stick some in his mouth by mistake
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Originally posted by DREDIOCK
Me myself I love the fat. particularly when its been grilled and has that slight crunch to it.
Little bit of salt and...
Yum!
I get the shivers just thinking about eating a lump of "crispy" fat
AHHHHHHHHHHHHHHHHHHHHHHHHH
:O :O :O :O :O :O :O :cry
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Originally posted by DREDIOCK
Its probably incredibly tough too.
the fat is what makes it tender
Not too much fat but nicely marbled
You can get top sirloin (no bone) pretty fat free and I sear them on the grill about 3 -5 min a side. They're pretty tender..hell my 8 yr old, with two missing front teeth, eats them!
I do like a slight marble to steaks, but I cut the fat ring off of it before I eat it.
I'd say my "meat diet" on a weekly basis is 80% chicken or turkey, 10% beef and 10% pork or fish.
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As a former Meat Market manager for Kroger I can tell you that the best quality beef is marbled. Two things flavor beef, fat and bone, some years back when folks got health concious, everyone wanted no fat. Along came baby beef bone removed for those health concious folks. The steaks were so bland that the isle where catsup used to sit so lonely in a small area is now a whole isle filled with all types of sauces and marinades... used to cover the poor quality (some say enhance taste) of the steak. If you remember those times you'll also remember the yellow color of what little fat there was on the outside of the steak... caused by being grass fed then right before kill being corn fed (corn = yellow).
Now we can get all types of beef, lean to marbled. The so called heavy beef is now found as Black Angus.... not necessarily the best but if you shop for the better marbling it is the way to go.
I also cooked for 2 to 500 on all sizes of pits. I can say the best way to cook beef is to sear at high heat for a few seconds then cook slow. On larger items such as Goosenecks, Top Rounds and whole prime ribs I run the pit to 500 degrees throw the rubbed down beef in then open all the doors to bring heat down fast.... then cook about 220. Always remembering once you pull the meat off it keeps cooking for 15 or more minutes depending on thickness.
ummm I'm hungry... cya later :aok
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Cook the steak with the fat on then cut it off, it's just too damn chewy. I eat my steak medium rare so it's plenty tender, no need for ruining it with fat. I like bacon but like Rip, I need it cooked to a crisp.
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For those of you worried about cholesterol and the fat in food, you should know that cholesterol isn't necessarily the cause of heart disease. In 50% of heart disease cases, the person has high cholesterol. But in 50% of heart disease cases, the person has normal cholesterol.
Plus (except for the extremes), how you eat and exercise in life will NOT determine how long you will live.
A recent 10 year study was done between women who ate right, exercised all the time and women who did what they wanted. At the end, both groups had exactly the same rate for heart disease and health related fatalities.
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Ahhhh the taste of fat.....
She was 5'4, 18 years old and 320 lbs of woman.... errr wait this about food right?
Nevermind.....
:huh
Mac
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Originally posted by Mustaine
I was just posting about this on the squad forum...
I am: http://en.wikipedia.org/wiki/Supertaster
and it is amazing how many people don't get it....
we were talking about beer (ya what a stretch for me ROFL) here's what I said there...
Ohhhhhhhhhh snap...
As a whole, supertasters are less likely to enjoy and thus consume certain foods, although individual supertasters can certainly enjoy and consume these foods. Documented examples for either preference or consumption include:
Alcoholic beverages[8]
Brussels sprouts[9][10][11]
cabbage[12]
Coffee[13]
grapefruit juice[14]
green tea[15]
kale[16]
spinach[17]
soy products[18]
Other foods may also show altered patterns of preference and consumption, but only indirect evidence exists:
chili peppers - capsaicin burn is more intense in supertasters
Tonic water - quinine is more bitter to supertasters
Olives - for a given concentration, salt is more intense in supertasters
Cilantro - People either hate or love this herb.. the ones that don't like it say it tastes 'soapy'.
Thats me down to a tee. The only alcohol I really enjoy is a couple of types of spirits (basically bourbon and Chartruese Green). Never understood why people like coffee, or even turkish delight, can't stand soy products (my wife uses a lot being asian).
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mmmmmmm Fat Back Sandwiches:aok Now that's tasty - I'm pretty sure each one takes about 5 years off of your life too...
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Originally posted by lasersailor184
For those of you worried about cholesterol and the fat in food, you should know that cholesterol isn't necessarily the cause of heart disease. In 50% of heart disease cases, the person has high cholesterol. But in 50% of heart disease cases, the person has normal cholesterol.
Plus (except for the extremes), how you eat and exercise in life will NOT determine how long you will live.
A recent 10 year study was done between women who ate right, exercised all the time and women who did what they wanted. At the end, both groups had exactly the same rate for heart disease and health related fatalities.
it may maek u happy now when u r deep throating a Lee's Haogie but u wont bleeve that wen u r 52, >300# & 6 months from the grave fattie
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Originally posted by Debonair
it may maek u happy now when u r deep throating a Lee's Haogie but u wont bleeve that wen u r 52, >300# & 6 months from the grave fattie
:aok :aok lol
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Originally posted by sluggish
When I finish a steak there is nothing left on the plate. To some people this is utterly disgusting. It is horribly unhealthy also. It is a habit from upbringing where my parents told me to finish my plate and also it tastes so good...
Dam you cholestorol!! Dam you to HELL!!
I was raised the same way. I always ate the fat off my steaks. Did I mention my double angioplasty I had back in November?:(
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Originally posted by Debonair
it may maek u happy now when u r deep throating a Lee's Haogie but u wont bleeve that wen u r 52, >300# & 6 months from the grave fattie
Debonair got into his daddies liquor cabinet again, better not let him post for the night...
Anyway, here's my support: http://www.nytimes.com/2006/02/07/health/07cnd-fat.html?ex=1169355600&en=d264c637b41d118e&ei=5070
and a quick summary:
Study Finds Low-Fat Diet Won't Stop Cancer or Heart Disease
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By GINA KOLATA
Published: February 7, 2006
The largest study ever to ask whether a low-fat diet reduces the risk of getting cancer or heart disease has found that the diet has no effect.
The $415 million federal study involved nearly 49,000 women ages 50 to 79 who were followed for eight years. In the end, those assigned to a low-fat diet had the same rates of breast cancer, colon cancer, heart attacks and strokes as those who ate whatever they pleased, researchers are reporting today.
"These studies are revolutionary," said Dr. Jules Hirsch, physician in chief emeritus at Rockefeller University in New York City, who has spent a lifetime studying the effects of diets on weight and health. "They should put a stop to this era of thinking that we have all the information we need to change the whole national diet and make everybody healthy."
The study, published in today's issue of The Journal of the American Medical Association, was not just an ordinary study, said Dr. Michael Thun, who directs epidemiological research for the American Cancer Society. It was so large and so expensive, Dr. Thun said, that it was "the Rolls-Royce of studies." As such, he added, it is likely to be the final word.
More at: http://www.nytimes.com/2006/02/07/health/07cnd-fat.html?ex=1169355600&en=d264c637b41d118e&ei=5070
and: http://jama.ama-assn.org/cgi/reprint/295/6/655?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=3&andorexacttitle=and&andorexacttitleabs=and&fulltext=Low+Fat+Diet+Heart+Disease&andorexactfulltext=and&searchid=1142266268058_4683&FIRSTINDEX=0&sortspec=relevance&fdate=2/1/2006&tdate=2/28/2006&journalcode=jama
You might not be able to get at the Journal for American Medical Association. I can get a brief summary tomorrow if you wish, their access server for my university isn't working right now.
Golly-geen I'm good. :t
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Originally posted by Debonair
it may maek u happy now when u r deep throating a Lee's Haogie but u wont bleeve that wen u r 52, >300# & 6 months from the grave fattie
Debonair,
I wonder why you and others write in this format. It is very difficult to read and I normaly don't bother trying to read it. I have seen a post of yours in the thread about how much it costs to learn to fly that gave me a little insight into the fact you seemed quite intelligent. Why play dumb?
Mark
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u cant reed jurnals, u r an undargrad
jurnals r 4 smart guys with digrees
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yes. fat.
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Lean cuts can be very good, an exceptional Filet Mignon is very lean and still very tender and tasty...
I like fat personally unless its gristle (AACK!)... Give me a nice porter house rare... thats good stuff... I am also a fan of a well marbled rib-eye.
There is a reason why USDA PRIME is fatty... Fat is flavor, fat is tender..
But there is a line. I'm not eating a 4 inch thick block of hot fat. I have seen this show up in the form of 'Prime Rib' and I've sent it back to the kitchen... For 30 bucks, you can bring me some meat too, you commie!
And as mentioned at the beginning of my post... Just because fat is good, that doesn't mean that there aren't lean cuts that are outstanding.
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Originally posted by Debonair
u cant reed jurnals, u r an undargrad
jurnals r 4 smart guys with digrees
Jurnals?
I not a graduate, no sheepskin, but I've never read a journal that was written that way. To each his own I suppose.
Mark
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(http://www.neatorama.com/images/2006-06/pork-brains-milk-gravy.jpg)
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Originally posted by lasersailor184
Plus (except for the extremes), how you eat and exercise in life will NOT determine how long you will live.
A recent 10 year study was done between women who ate right, exercised all the time and women who did what they wanted. At the end, both groups had exactly the same rate for heart disease and health related fatalities.
Here's a quote from the very article you linked:
"Except for not smoking, the advice for a healthy lifestyle is based largely on indirect evidence, Dr. Howard said, but most medical researchers agree that it makes sense to eat well, control weight and get regular exercise."
And where does it say that it didn't matter what you ate? It says to maintain a balanced diet, which many people fail to do.
Here's another quote:
"The results, the study investigators agreed, do not justify recommending low-fat diets to the public to reduce their heart disease and cancer risk. Given the lack of benefit found in the study, many medical researchers said that the best dietary advice, for now, was to follow federal guidelines for healthy eating, with less saturated and trans fats, more grains, and more fruits and vegetables."
Seems that a reasonably-portioned, well-balanced diet, along with regular exercise is still the accepted way to go. Like always, you're supposed to stay away from over-loading any nutritional aspect of your diet, avoid a sedentary life, limit certain types of fat (trans and saturated), and not smoke.
Put briefly, there's nothing surprising here, or revolutionary. After this big elaborate study, they're still recommending people to follow the standard federal guidelines.
And this is an 8 year study, not a 10 year study, and being such, many specialists remain skeptical about its validity--especially given the fact that this study involved women ages 50-79. Heart disease, you will find, starts its work long before a person turns 50, and often times, finishes its work before then as well.
Originally posted by lasersailor184
Golly-geen I'm good. :t
Only in your own mind.
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Originally posted by Ripsnort
Dislike fat. I cut off all the fat after cooking it. Wife or I both look for the leanest meat possible when shopping, be it be steak, burger or roasts. That may be a clue to why our cholesterol levels are reasonable for a couple of 40-something year olds.
Edit: Bacon fat is an exception. I LOVE BACON! But its gotta be cooked to a crisp.
I'm with Ripsnort. It's good to cook the meat with a moderate amount of fat, but after it's cooked the globs that remain go. It's not the taste that bothers me, it's the consistency - it's like rubber! You cannot chew it. Bacon fat, of course, is another story altogether.
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Originally posted by moot
(http://www.neatorama.com/images/2006-06/pork-brains-milk-gravy.jpg)
WOW Is that for real?! :O :eek:
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I always cut the fat off, steaks etc. Unless it's well done and crispy I can't tolerate it. But I would always leave it on during cooking. Fat does add to the flavour. We need fat in our diet anyway. When food is scarce, fat is vital but we get plenty of fat within the food in this day and age.
Mustaine's list of vegetables he can't stand tallies closely with mine. I never managed to acquire a taste for coffee either even though I tried very hard.
I suspect our tastes in food reflect as much what our body needs or is lacking in. For example I love lemons and can eat a whole one with a bit of sugar while everyone around me is gagging.:p It is said that if you crave something like that it's because you lack some ingredient it contains. So our favourite foods often reflects what we lack in some way.
On the other hand I cut way back on salt years ago and almost have an aversion to it. Went way off salty foods too. Lately I was diagnosed with high blood pressure. Salt is a know causal factor in high BP. So there must have been some instinctive reaction to avoid salt.
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no fat. I cut it off, scrape it off, soak it up, and pick the leanest meat possible at the store.
Although I love bacon, I still go for the leanest pieces (if there is such a thing).
Marbling in meat is fine though, it's the big chunks of fat I can't stand.
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OMG noe 1 has maid joeks about fat chix yet:O:O:O :mad::mad: :mad: maek joaks!!
(http://www.worth1000.com/entries/47000/47118UBda_w.jpg)
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Actually Mac did already but why should you be expected to actually read the thread when your idea of levity is poor english. :rolleyes:
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Yo Debonair...
just noticed one of my childhood hero's Steve Dallas has made his way to the BBS ;) :aok
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watch out, diablo will call u gay
then he will call u black
Originally posted by Maverick
:furious