The Lurker Thread

[LoriP1702]

I don't like certain textures either. Like pineapple, pear and grainy apples.

I'm also weird when it comes to meat. I like roast beef sandwiches and steak subs, but I won't eat steak and very little pot roast (it has to be the kind that pulls part and is stringy) I don't buy it so I'm not sure what kind of roast does that, but my dad makes it. The only meat with a bone in it that I will eat is chicken wings. I only buy boneless skinless breasts. We eat mostly turkey, chicken and ground beef

I can see OBG's face right about now.

I think what you're saying is you like *tender* beef, if I'm reading between the lines correctly.
Actually, bone in cuts should (typically) have more flavor, and often times, the meat near the bone is extremely tender.
Roast beef that falls apart, or is "stringy", has been cooked in a way that the connective tissues have disintegrated, and in a way that the meat becomes tender, generally low and slow.

Meat or poultry that has bones, tends to be the fattier cuts, so I get the avoidance regarding that, but not in relation to tenderness.

Definitely not saying what you should eat or not eat, that's entirely a personal preference, and texture issues certainly play a part, just relaying my understanding of bone-in cuts.
I have texture issues regarding meat and poultry, I get squeamish handling either in their raw state.

 

[LoriP1702]

Proper cutting of meat plays a part too, as in with the grain, or against the grain...
...is that right Dale??
I can't tell you which way is right, but I'm thinking that plays a big part too...how it was cut.

 

[oldbikeguy]

Good morning Lori & Sara

Did you get more ice overnight?

Just a thin coating

it has to be the kind that pulls part and is stringy

It called a chuck roast

I can see OBG's face right about now.

That's perfectly ok with me,leaves more for me

 

[oldbikeguy]

I have texture issues regarding meat and poultry

Not me A sharp stick a pinch of salt and a fire would work just fine for me in most cases

 

[oldbikeguy]

Proper cutting of meat plays a part too

True story that's why I get my choppers cleaned twice a year and checked out

 

[LoriP1702]

Good morning Lori & Sara



Just a thin coating



It called a chuck roast



That's perfectly ok with me,leaves more for me

I've made plenty of tough roasts in my time.
I've finally got it conquered though.
But seriously, the first 20 years of my adult life/cooking attempts produced some really tough pot roasts.

Not me A sharp stick a pinch of salt and a fire would work just fine for me in most cases

Yep.


Heading off to eat breakfast. . All this talk of food.

 

[oldbikeguy]

We have a slow rain coming down and 33deg so it might melt some of the ice off I hope

 

[oldbikeguy]

But seriously, the first 20 years of my adult life/cooking attempts produced some really tough pot roasts.

Some girls are blessed in other ways besides cooking kind of makes up for the occasional really tough pot roasts

 

[Sara Love]

I think what you're saying is you like *tender* beef, if I'm reading between the lines correctly.
Actually, bone in cuts should (typically) have more flavor, and often times, the meat near the bone is extremely tender.
Roast beef that falls apart, or is "stringy", has been cooked in a way that the connective tissues have disintegrated, and in a way that the meat becomes tender, generally low and slow.

Meat or poultry that has bones, tends to be the fattier cuts, so I get the avoidance regarding that, but not in relation to tenderness.

Definitely not saying what you should eat or not eat, that's entirely a personal preference, and texture issues certainly play a part, just relaying my understanding of bone-in cuts.
I have texture issues regarding meat and poultry, I get squeamish handling either in their raw state.

Definitely! I like my meat tender and sliced thin. Lol

I agree about handling it. There is something about chicken. I don't like touching it when it's raw either. Blech!

 

[Sara Love]

Good morning Lori & Sara



Just a thin coating



It called a chuck roast



That's perfectly ok with me,leaves more for me

Hopefully that thin coating melts quickly. Good morning OBG I figured you'd be happy with all the extra meat. Lol

 

[Sara Love]

True story that's why I get my choppers cleaned twice a year and checked out

Chuck roast! That's it.

 

[daleron]

Proper cutting of meat plays a part too, as in with the grain, or against the grain...
...is that right Dale??
I can't tell you which way is right, but I'm thinking that plays a big part too...how it was cut.

Yes, how it's cut makes all the difference
Although Sara would want her's "with" the grain if she's likes stringy

Some girls are blessed in other ways besides cooking kind of makes up for the occasional really tough pot roasts

Naughty boy!!

 

[LoriP1702]

We have a slow rain coming down and 33deg so it might melt some of the ice off I hope

Not doing a thing here. Wet from overnight and morning rain, not sure the temp, but nothing is frozen, no icicles either.

Some girls are blessed in other ways besides cooking kind of makes up for the occasional really tough pot roasts

Definitely! I like my meat tender and sliced thin. Lol

I agree about handling it. There is something about chicken. I don't like touching it when it's raw either. Blech!

Just curious, when you have ordered/eaten steak, to what degree do you prefer it cooked??
If you go with well done, that's going to be the toughest...disregard if you already know that.
I only mention it because I wasn't a big steak eater until I met my DH.
Growing up, my parents always cooked everything to well done.
I didn't know anything else, didn't want anything that had any juices.
Even having it cooked to medium well, instead of well done, helps.

Yes, how it's cut makes all the difference
Although Sara would want her's "with" the grain if she's likes stringy


Naughty boy!!

...
I didn't take it like that.

 

[balwin]

Good morning lurkers

I love meat of all kinds! My favorite part of any smorgasbord is that I can get multiple meats of several varieties! As long as I have meat and milk, life is good!!!

 

[LynnNC]

Lori, my parents were the same way with well done steak. It was only after getting braces when I was around 18 years old that I discovered how good and how tender medium rare steak was.

 

[LynnNC]

Good morning Bobbi

 

[daleron]

...
I didn't take it like that.

This IS OBG we're talking about

Good morning lurkers

I love meat of all kinds! My favorite part of any smorgasbord is that I can get multiple meats of several varieties! As long as I have meat and milk, life is good!!!

Good morning Bobbi
I like most meats ... is fish meat? I don't like fish much, one of those things I'll eat but never really want

 

[oldbikeguy]

This IS OBG we're talking about

Hey I'm a you know that

 

[daleron]

Hey I'm a you know that

Unhuh A lovable

 

[daleron]

Lori may have learned a lot from working with the fellas but she still misses some things