NationStates Jolt Archive

Okay, guys.

Please vote and discuss. The poll asks you to pick a favorite. Stand firm!

hehe

Other than that, have a wonderful morning/afternoon/evening.

BTW

I'll take a medium-rare NY Strip, seasoned with salt/pepper/garlic/Worcestershire sauce and topped with sauteed onions.

And, OH, FYI, so that we're all on the same page (since steaks may have different names in different places):

- What I call a New York Strip (in this post and in the poll) is the non-filet portion of the Porterhouse steak.

- Porterhouse steak = NY Strip + some of the filet mignon

- T-Bone steak = Porterhouse, but with less of the filet (T-bone is slightly smaller, since it has less of the filet)

- Filet Mignon = tenderloin steak

- Rib-eye steak = rib steak (some may call it rib steak)

Salmon steak.

I like rib-eye, medium rare.

A medium rare filet mignon, with a lobster tail on the side and drawn butter -- alongside some lovely asparagus or possibly roasted white potatoes.

Salmon steak.


What's your favorite method of cooking the salmon?

Rare filet mignon with garlic sauce and loads of salt, with some proper chips (you know, hand-made ones), mange-tout and red wine.

Either filet or a London Broil. Corn on the cob, twice baked potatoes. *drools*

Oh, and Bernaise with the filet, of course.

What's your favorite method of cooking the salmon?
Liquid nitrogen. I like my food ironic.

A medium rare filet mignon, with a lobster tail on the side and drawn butter -- alongside some lovely asparagus or possibly roasted white potatoes.

I've never actually tried lobster, and it's a bit too expensive to buy unless you know you like it.

Is there anything else you can compare how it tastes to?

I've never actually tried lobster, and it's a bit too expensive to buy unless you know you like it.

Is there anything else you can compare how it tastes to?
Expensive arse, imo.

Expensive arse, imo.

Pardon?

None, I'm not too fond of flesh.

Pardon?
It's expensive, and in my humble opinion, not entirely pleasant.

There's a place in Docklands, Melbourne that makes a killer porterhouse, sitting on a block of au gratin potatoes. With red wine sauce, fucking bellissimo.

It's expensive, and in my humble opinion, not entirely pleasant.

Ah. :)

Yeah, lobster tails are okay, I guess, but to deal with an entire lobster means running across some wonderful greenish stuff (guts or brains, not sure) and other assorted lobster innards. You also must crack the thing open, which in itself can be a chore.

plus the thing has those antennae... and legs.

if you can get past the physical problems, then I suppose it's worth it to at least try lobster - many people love it, and you might too.

or try a lobster tail -- much more user-friendly.

I feed directly on an animals life force. The meat portion of a creature is for the unsophisticated and unevolved. You haven't lived until you've sucked out a chickens soul.

There's a place in Docklands, Melbourne that makes a killer porterhouse, sitting on a block of au gratin potatoes. With red wine sauce, fucking bellissimo.

dear lord that sounds delicious. damn you!

hehe

I've never actually tried lobster, and it's a bit too expensive to buy unless you know you like it.

Is there anything else you can compare how it tastes to?

Hmmmmm, the only thing that comes even vaguely close is snowcrab legs...

See if you can't find a package of frozen tails -- they're not too terrible...

I feed directly on an animals life force. The meat portion of a creature is for the unsophisticated and unevolved. You haven't lived until you've sucked out a chickens soul.

I don't know about that, but have you ever sucked the head of a crawfish (AKA crayfish)?

I don't know about that, but have you ever sucked the head of a crawfish (AKA crayfish)?

is that a euphemism?

No top sirloin? :/
Voted for lobster. Lobster is good, on the rare occasion I get it.

is that a euphemism?

Nope -- it's a Cajun and/or Creole tradition in Louisiana and (mostly) the Southern states of the USA. You boil the crawfish, snap it in half (more or less), and suck out the contents of the head. I've never done it, but crawfish meat itself isn't too bad.


Hamberry
I can't put everything on there... but nobody has yet voted for chicken, ham or pork, so in retrospect I suppose I could have done better.

For the record, I too (assuming you do) like top sirloin.

Nope -- it's a Cajun and/or Creole tradition in Louisiana and (mostly) the Southern states of the USA. You boil the crawfish, snap it in half (more or less), and suck out the contents of the head. I've never done it, but crawfish meat itself isn't too bad.

PERVERT!

A nice leg of lamb in a dill-yogurt rub, with a pleasant red wine. Perhaps with some green beans or asparagus on the side.

Although pork tenderloin with a touch of lemon-butter and a bit of garlic is killer, too.

See if you can't find a package of frozen tails -- they're not too terrible...

ok, I'll have a hunt around and see what I can find. But I'm holding you responsible if I hate them. ;)

ok, I'll have a hunt around and see what I can find. But I'm holding you responsible if I hate them. ;)


Send Katganistan the bill.

;)

Yeah, lobster tails are okay, I guess, but to deal with an entire lobster means running across some wonderful greenish stuff (guts or brains, not sure) and other assorted lobster innards. You also must crack the thing open, which in itself can be a chore.

plus the thing has those antennae... and legs.

if you can get past the physical problems, then I suppose it's worth it to at least try lobster - many people love it, and you might too.

or try a lobster tail -- much more user-friendly.

http://www.gma.org/lobsters/eatingetc.html

I get lobster like once a month. Living in New England is a joy.

Personally, I never found it hard to eat lobster anyways. I guess it's cause I grew up with it. Lobster bisque, when it's done right, is really good too.
Next year I'm going to get my lobster license and I should get a couple a week during the summer. :)

hmm. I'd have to say its venison tenderloin. If its prepared right it is much better than any beef steak.

Two legged Lamb..........

Chicken. I'm like the dog on those Beggin' Strips commercials, except with chicken.

I voted other for all of the above, although not all at once.

my "other"="ALL OF THE ABOVE"!

this is NOT a vote of support for the way meat animals are treated in the mass production agricultural industry. but i do sacredly appreciate, and can never do so enough, when they give their lives to us.

=^^=
.../\...

I love fried chicken. Yay my lack of sophistication!

Lamb chops ftw!

I'm probably going to murder the spelling, but have any of you tried carpaccio?

Chickenchickenchicken.

it's so... versatile

Chickenchickenchicken.

it's so... versatile

How do you like it best -- fried, grilled, roasted (etc)?

Cheeks.
Brains.
Sweetbreads.

Salmon steak, right now.

Salmon steak, right now.

Grilled, with lemon, dill, and capers?

How's that for addressing your post?

Grilled, with lemon, dill, and capers?

How's that for addressing your post?

I will have to try your mouth-watering and well-written reply to my post. :)

I hate all meat, except for blue steak, juicy chicken, succulent pork, mouth-watering duck, satisfying lamb, bitey kangaroo, gamey venison, tasty fish, springy prawns, baby clams, crispy squab, and all those other good ones.

But apart from that...

hehe

Actually I have really been getting into the Kangaroo meat recently. It is cheaper than beef. I'd be an idiot not to buy it. Sure it's a little gamier, but it is actually quite nice once you get a taste for it's strong and course flavour. I'm a roo man now. The supermarket sells roo sausages, roo mince, roo steaks, and roo roasts. All of them cheaper then their conventional counterparts. Perhaps it is because farmers don't actually have to domesticate the roos, they just let the m roam, then mow them down from the back of utes (actually, it's a lot of fun for all of you horrified pinkos).

hehe

What does your name mean? Is Buckminster Fuller your President?

Actually I have really been getting into the Kangaroo meat recently. It is cheaper than beef. I'd be an idiot not to buy it. Sure it's a little gamier, but it is actually quite nice once you get a taste for it's strong and course flavour. I'm a roo man now. The supermarket sells roo sausages, roo mince, roo steaks, and roo roasts. All of them cheaper then their conventional counterparts. Perhaps it is because farmers don't actually have to domesticate the roos, they just let the m roam, then mow them down from the back of utes (actually, it's a lot of fun for all of you horrified pinkos).

I am a very hungry horrified pinko. Fresh...

What does your name mean? Is Buckminster Fuller your President?

Prez = President

Bucky = Bucky Badger (University of Wisconsin mascot)

I'm just waiting for some future trillionaire to pie-ify kangaroo meat. Kangaroo pies. I mean, not only would they taste damn good, what tourist wouldn't buy that?

Actually I have really been getting into the Kangaroo meat recently. It is cheaper than beef. I'd be an idiot not to buy it. Sure it's a little gamier, but it is actually quite nice once you get a taste for it's strong and course flavour. I'm a roo man now. The supermarket sells roo sausages, roo mince, roo steaks, and roo roasts. All of them cheaper then their conventional counterparts. Perhaps it is because farmers don't actually have to domesticate the roos, they just let the m roam, then mow them down from the back of utes (actually, it's a lot of fun for all of you horrified pinkos).

Shooting roos is fun.

Shooting roos is fun.
If a little boganish, but definitely fun. Hard too (when they are moving). Shooting roos should be like shooting ducks, it just isn't fun to shoot them when they are sitting on their arses.

A medium rare filet mignon, with a lobster tail on the side and drawn butter -- alongside some lovely asparagus or possibly roasted white potatoes.
...
wanna go grab dinner some time? Your treat?
Yeah, lobster tails are okay, I guess, but to deal with an entire lobster means running across some wonderful greenish stuff (guts or brains, not sure) and other assorted lobster innards. You also must crack the thing open, which in itself can be a chore.

plus the thing has those antennae... and legs.

if you can get past the physical problems, then I suppose it's worth it to at least try lobster - many people love it, and you might too.

or try a lobster tail -- much more user-friendly.
The green is tamale...basically, the liver. The orange, if present, are eggs. The eggs are delicious. The tamale, I've never tried, because my mother always steals mine.

Yes, it has antennae. And many living things have legs...
by only eating the tail, you miss the absolute best part: the claws.

If a little boganish, but definitely fun. Hard too (when they are moving). Shooting roos should be like shooting ducks, it just isn't fun to shoot them when they are sitting on their arses.

To make it fun, I usually fire a shot in the air (which makes them start off), and then shoot the one I want.

I did not know that is how you spell "Filet Mignon". Tastes real good though...

piss poor poll, should be multiple choice. i like chicken wings, drumsticks, filet steak, rib-eye steak, t-bone steak, rump steak, lamb shank, lamb cutlets, lamb shoulder chop, pork topside, pork ribs, duck breast, duck leg, rabbit pie, liver, kidneys, lemon sole, whole plaice, whole sardine, shark steak, filet of any number of fish, whitebait, lobster, langoustine, king prawn, tiger prawn, moules mariniere, fresh oysters, clam chowder, whole squid, calamari, scallops with butter. i'm hungry now...

To make it fun, I usually fire a shot in the air (which makes them start off), and then shoot the one I want.

It's the movement pattern. Usually we didn't need to fire a spook shot, seeing as in most situations in which you would shoot a roo, you would be hooning around in the back of a ute. But yeah, one animal which we would *never* shoot which is particularly difficult is an emu in full flight. I have never seen anyone succeed at hitting them (not to insinuate that the drunken bastards would have tried). It's not so much the small fast moving target, but actually the absolutely alien running pattern and line. Just weird to watch.

Actually I have really been getting into the Kangaroo meat recently. It is cheaper than beef. I'd be an idiot not to buy it. Sure it's a little gamier, but it is actually quite nice once you get a taste for it's strong and course flavour. I'm a roo man now. The supermarket sells roo sausages, roo mince, roo steaks, and roo roasts. All of them cheaper then their conventional counterparts. Perhaps it is because farmers don't actually have to domesticate the roos, they just let the m roam, then mow them down from the back of utes (actually, it's a lot of fun for all of you horrified pinkos).

Once went to a restaurant that specialised in less standard meats. Camel and alligator were awesome, so much more succulent than anything else I've had. Although the restaurant was several cuts above any other restaurant I've ever been to so that might've helped. Either way it was an awesome meal.

It's the movement pattern. Usually we didn't need to fire a spook shot, seeing as in most situations in which you would shoot a roo, you would be hooning around in the back of a ute. But yeah, one animal which we would *never* shoot which is particularly difficult is an emu in full flight. I have never seen anyone succeed at hitting them (not to insinuate that the drunken bastards would have tried). It's not so much the small fast moving target, but actually the absolutely alien running pattern and line. Just weird to watch.

I've seen emus and ostriches run - it seems very similar to me.

I like steak. Pretty much any kind of steak.

Porterhouse is my favorite because I don't like to choose between quantity and quality.