Things that are pissing you off- Food & Drink Edition

[itsstillmatt]

Originally Posted by kwilkinson

You find most people in your experiences to be awful!

Not true. I hate collectively and love individually. She's a pain **********. A prickly, nasty woman unless you are one of her devotees IME.

 

[foodguy]

Originally Posted by iammatt

Not true. I hate collectively and love individually. She's a pain **********. A prickly, nasty woman unless you are one of her devotees IME.

i think you'd have to dig pretty deep to find any of her devotees that didn't agree. but that is no reflection on her professional contributions. shame really, she knows a tremendous amount but just can't stop letting her personality get in the way.

 

[mordecai]

Originally Posted by iammatt

Not true. I hate collectively and love individually.

You stole this either from a post I made or out of my head.

 

[edinatlanta]

Spice Market, which is jean georges vongerichtens restaurant in atlanta has a 50% off scoutmob. I will be doing the tasting menu next week or week after.

Sidenote: more than 5000 dudes have used it and its not been on sm that long

 

[Nil]

Just tried the Ducasse method on a steak and I overcooked the hell out of it.

 

[indesertum]

^the timing is pretty difficult. i've failed many times. i thikn the key is to have a really thick steak (1.5 to 2 in). constantly monitoring internal temperature also helps a ton

 

[Nil]

I finally got a steak that was a thick 1.5 inches, so I figured I'd try it. Alas, no such luck.

 

[kwilkinson]

I think Ducasse method needs at least 2 inches. (just like the last girl I boaned- OH!)

 

[indesertum]

^did you just admit the last thing you boned was an asian ******?

use a thermometer next time. it drastically improved results for me

 

[itsstillmatt]

Isn't the "Ducasse method" just cooking it slowly in butter with a little garlic and basting a lot. That's like, how you cook a steak correctly. I find thermometers problematic. I never can decide what temp I want, so I cook steak better without one.

 

[indesertum]

i never had the proper training you did, so a thermometer gives better quality control for me than timing or touch (although i still use both to give a better range of expectations). i find pulling out at 120 degrees consistently gives a nice medium rare.

 

[mordecai]

A large glass jar shattered in my hands cutting both of them all over, I currently have two unbandaged and usable fingers, and it is pissing me off. Fortunately, everything was cut, so after wrapping up, I instructed my sick, drugged up girlfriend and we were able to finish making dinner. Morel and Asparagus soup and Roast chicken and veggie.

 

[SField]

Not good to constantly be piercing the meat. Use something very thick.

 

[mm84321]

Originally Posted by indesertum

i never had the proper training you did, so a thermometer gives better quality control for me than timing or touch (although i still use both to give a better range of expectations). i find pulling out at 120 degrees consistently gives a nice medium rare.
Yeah, when finishing in the oven, 120° is when I pull out. When cooking the steak on the stove-top only, I can usually just tell; that and by touching the meat itself.

 

[itsstillmatt]

Originally Posted by indesertum

i never had the proper training you did, so a thermometer gives better quality control for me than timing or touch (although i still use both to give a better range of expectations). i find pulling out at 120 degrees consistently gives a nice medium rare.
I think a thermometer is fine, I just suck at using them.