Post: #101

(06-06-2017 08:41 AM)Teflon1 Wrote:  Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.

I believe Goldin Boy is black. Black people are terrified of eating pink meat.

P.S. cultural observation, not race trolling

Post: #102

(06-05-2017 02:34 PM)scotian Wrote:  Papayatapper, you should write a Bahamas data sheet, were you scuba diving there?

Yeah we were on a live aboard sail boat for 8 days bopping around different groups of outer islands. The diving and waters there are amazing. I did as many as 5 tanks / dives in one day (all super shallow)

Too many places like this to count





In keeping with the food theme of this thread:

On the 3rd or 4th day we anchored off some nameless cay in The Abacos on a reef in about 15ft of water. I geared up and as soon as I dropped in the water I looked down and could see about 20 lobsters within my immediate vicinity.

I popped my head out of the water and asked the charter captain "You mind if I snag a few?"

He grinned said "Its your charter." (closed season until July 31)

An hour later I got out with a bag with about 30 lobsters. We, crew included, ate lobster omelettes for b'fast, lobster sandwiches for lunch and grilled lobster for dinner for next 2 days.

I'll write up a data sheet in the next few days

Post: #103

(06-06-2017 10:10 AM)TigerMandingo Wrote:  

(06-06-2017 08:41 AM)Teflon1 Wrote:  Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.

I believe Goldin Boy is black. Black people are terrified of eating pink meat.

P.S. cultural observation, not race trolling

It's the truth.

I eat mine medium rare, but when it comes to burgers, medium well or well done is just OK. No one, white or black freaks out over burger temperature. Steaks and Prime Ribs being well done? That's when shit gets sad and reeks of low class. Alot of blacks do this due to a lack of exposure. When you dine with wealthier people, travel alot, get good mentoring, etc. you tend to become alot more open minded to things and discover why people around the world eat that beef medium rare.

Even with all that, Lebron James still eats his well done and has the restaurant cut it up for him before bringing it out. Even he refuses to step outside his box despite his exposure.

Post: #104

(06-06-2017 12:40 PM)TravelerKai Wrote:  

(06-06-2017 10:10 AM)TigerMandingo Wrote:  

(06-06-2017 08:41 AM)Teflon1 Wrote:  Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.

I believe Goldin Boy is black. Black people are terrified of eating pink meat.

P.S. cultural observation, not race trolling

It's the truth.

I eat mine medium rare, but when it comes to burgers, medium well or well done is just OK. No one, white or black freaks out over burger temperature. Steaks and Prime Ribs being well done? That's when shit gets sad and reeks of low class. Alot of blacks do this due to a lack of exposure. When you dine with wealthier people, travel alot, get good mentoring, etc. you tend to become alot more open minded to things and discover why people around the world eat that beef medium rare.

Even with all that, Lebron James still eats his well done and has the restaurant cut it up for him before bringing it out. Even he refuses to step outside his box despite his exposure.

Thanks, never knew this. I'm certainly not wealthy, well-traveled, or particularly "exposed" but I can't imagine intentionally ordering a well-done anything, even burger. Doesn't taste like anything.

Learn something new every day I suppose

Post: #105

(06-06-2017 12:47 PM)Teflon1 Wrote:  

(06-06-2017 12:40 PM)TravelerKai Wrote:  

(06-06-2017 10:10 AM)TigerMandingo Wrote:  

(06-06-2017 08:41 AM)Teflon1 Wrote:  Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.

I believe Goldin Boy is black. Black people are terrified of eating pink meat.

P.S. cultural observation, not race trolling

It's the truth.

I eat mine medium rare, but when it comes to burgers, medium well or well done is just OK. No one, white or black freaks out over burger temperature. Steaks and Prime Ribs being well done? That's when shit gets sad and reeks of low class. Alot of blacks do this due to a lack of exposure. When you dine with wealthier people, travel alot, get good mentoring, etc. you tend to become alot more open minded to things and discover why people around the world eat that beef medium rare.

Even with all that, Lebron James still eats his well done and has the restaurant cut it up for him before bringing it out. Even he refuses to step outside his box despite his exposure.

Thanks, never knew this. I'm certainly not wealthy, well-traveled, or particularly "exposed" but I can't imagine intentionally ordering a well-done anything, even burger. Doesn't taste like anything.

Learn something new every day I suppose

You were exposed enough from whatever your background is, to know that there is more flavor in a medium-rare/medium well steak, not to order it well done or burnt.

When I was in my early twenties, I joined a car club that only had 2 black guys in it, including myself. They were not all white either, but maybe 65% of them were. These dudes liberal or conservative, had more exposure to many things that I just did not have the benefit of. Some of them came from similar income levels I came from and they still knew things I did not.

They broke me up from ordering well done steak. They told the waitress not to bring that shit out, and bring the steak medium rare and a particular bottle of wine and a specific pale ale.

That night I found out that I was a supertaster (tastebud count) and that well done steaks indeed have much less flavor than fully cooked one. They taught me how to pair drinks with food and all kind of culinary related things. Someone had take the time to mentor me (they did) but I also had to be open minded enough to try it as well. I have taken many wine classes since then, including some from Black men that are certified and licensed wine experts.

Women of many races, won't eat med rare beef either, so if you take into account men raised by women, like LeBron, they are not going to be exposed to men egging them on to eat beef like a man.

Some poorer black folk put too much salt and seasonings on stuff, but not too many of them are going to use temperature gauges, select optimal vegetables (asparagus etc.), portobellos, pick the appropriate table wine, scotch whiskey, cognac, etc. They are not going to smoke their BBQ meat with wood (unless they are from Texas or Kansas, etc), they will grill it over charcoal and call it BBQ when it's technically not. They probably burn some of the meat till it's tough as a shoe, and just drench it with BBQ sauce to cover up the wack flavor. They mean well, just don't know what they are doing or they are just working with what they know.

As funny as it is sometimes to see that, it just is what it is. There are plenty white folks that cannot even boil water, so the issue really isn't all that race related to begin with.

Post: #106

Lack of exposure is insufficient as an excuse nowadays, as a simple Google search will tell you well-done and even many medium steaks are widely regarded as meat-flavored cardboard.

Frankly, I'm indifferent to what "done-ness" other people eat their beef at; people are free to eat the done-ness of their choosing.

I'm pro-done-ness choice.

If people want to eat well-done steaks, they're the ones getting punished for their own ignorance--to the extent anyone is "punished" and said ignorance exists--not me (as long as this ignorance is not so widespread that it affects the availability of rare and medium rare selections at restaurants).

Post: #107

Unless I ground it myself, no way am I chancing undercooking ground beef.

Post: #108

^ it's just a cultural thing, man. I'm sure even if you took a young black kid, sat him down and made him watch Gordon Ramsay, he'd still prefer well-done meat. Like Kai said, it's what they know and grew up with.

Personally, I prefer a little pink in my chicken as well, which freaks most people out because they've been conditioned to believe that pink = undone. But I find it's more juicy if I pull it out of the oven a little earlier and let it rest.

Post: #109

(06-06-2017 01:46 PM)TigerMandingo Wrote:  Personally, I prefer a little pink in my chicken as well, which freaks most people out because they've been conditioned to believe that pink = undone. But I find it's more juicy if I pull it out of the oven a little earlier and let it rest.

Yea I get the chicken thing. I'd much rather "take a chance" with pink beef than chicken, but I get that it really isn't any different. As long as internal temperature reached 165, you're good to go. The "pink is bad" conditioning is strong with regards to chicken

Post: #110

There is a funny book about the black upper class which even existed more than 100 years ago. Those guys you see studying next to Booker T Washington in the history books? Some of them have left lower class 3-4 generations ago.




I don't believe in racial taste buds, but there is certainly a class and culture conditioning.

Post: #111

(06-06-2017 01:53 PM)Teflon1 Wrote:  Yea I get the chicken thing. I'd much rather "take a chance" with pink beef than chicken, but I get that it really isn't any different. As long as internal temperature reached 165, you're good to go.

Another common misconception. I don't mean to nitpick though, lol. At 165, chicken is gonna be drier than a nun's cunt. The temp you're best off with is ~150, at which point it is both juicy and any salmonella or bacteria will have been killed off.

Post: #112

(06-06-2017 02:22 PM)TigerMandingo Wrote:  

(06-06-2017 01:53 PM)Teflon1 Wrote:  Yea I get the chicken thing. I'd much rather "take a chance" with pink beef than chicken, but I get that it really isn't any different. As long as internal temperature reached 165, you're good to go.

Another common misconception. I don't mean to nitpick though, lol. At 165, chicken is gonna be drier than a nun's cunt. The temp you're best off with is ~150, at which point it is both juicy and any salmonella or bacteria will have been killed off.

Good to know, I've only ever seen 160 for white, 165 for dark. You've changed my chicken grilling outlook just in time for summer

Post: #113

(06-06-2017 01:34 PM)Kabal Wrote:  Lack of exposure is insufficient as an excuse nowadays, as a simple Google search will tell you well-done and even many medium steaks are widely regarded as meat-flavored cardboard.

Frankly, I'm indifferent to what "done-ness" other people eat their beef at; people are free to eat the done-ness of their choosing.

I'm pro-done-ness choice.

If people want to eat well-done steaks, they're the ones getting punished for their own ignorance--to the extent anyone is "punished" and said ignorance exists--not me (as long as this ignorance is not so widespread that it affects the availability of rare and medium rare selections at restaurants).

Come on man. You can't be serious with this.

Nobody Googles everything they eat in order to validate whether or not what they eat is delicious or not. If all they know is that well done beef tastes good to them, and that is all they know, nothing is going to change that unless someone else sees that and asks them to try it a different way.

Rarer beef is better for men not just for the extra iron but also for the zinc. Men are typically who introduces each other into this. By liu of science, it becomes a more or less masculine thing to do, which is social in nature, not some dry internet search engine query. If all the buddies in your neighborhood eat it tough, you will eat it like that too.

Post: #114

I eat my steak raw, and make women kill the animal for me. They get to eat after I've had enough.

Post: #115

(06-06-2017 03:22 PM)TigOlBitties Wrote:  I eat my steak raw, and make women kill the animal for me. They get to eat after I've had enough.

Post: #116

I try not to eat out as much as possible. You never know what the hell is in your food! Some restaurant foods are as bad as eating at Mc Donalds. I specially stay the fuck away from Corporate food! Most people don't trust corporations, why are you eating their food??? I have zero trust on their labels!

I try stick to freshly farmed fruits and vegetables from no name brands. Organic is a bonus where it's also my way to support the local farmer not poisoning our food and lands with toxic chemicals. My health has improved where I'm nearly 40 and starting to have small health problems if I eat bad food! My ADHD has gone as well after making the change where 90% of health problems are healed by the human body naturally by real foods!

Western doctors are nothing more than salesmen for the drug companies with their bandaid treatments!

This is the reason why these a 10000% chance of getting cancer in a Western country compare to an Eastern country!!

I love meat but I try to stay away from it unless it's organic. The amount of chemicals they pump into a cow is insane! They pump estrogen in chicken hence why I never rarely eat chicken! Diary is bad for you not because it's from a cow with a shit load of chemicals but cow milk is design for calves not humans. Cows eat grass, humans don't! Your body actually takes calcium from your bones which make them weak to compact the cow milk.

Whatever the corporations promote, 9/10 it's not good for you! They want your body weak so you can be easily controlled and unhappy like Liberals and Feminists!

Post: #117

(06-06-2017 01:46 PM)TigerMandingo Wrote:  Personally, I prefer a little pink in my chicken as well, which freaks most people out because they've been conditioned to believe that pink = undone. But I find it's more juicy if I pull it out of the oven a little earlier and let it rest.

I dunno, chicken has kind of a rubbery texture when it isn't cooked through fully. I get pretty good results roasting a whole chicken even making sure it hits 165 with the meat thermometer. Skinless breasts can definitely get dry as hell though if I forget to put them in a marinade.

Post: #118

(06-06-2017 02:49 PM)TravelerKai Wrote:  

(06-06-2017 01:34 PM)Kabal Wrote:  Lack of exposure is insufficient as an excuse nowadays, as a simple Google search will tell you well-done and even many medium steaks are widely regarded as meat-flavored cardboard.

Frankly, I'm indifferent to what "done-ness" other people eat their beef at; people are free to eat the done-ness of their choosing.

I'm pro-done-ness choice.

If people want to eat well-done steaks, they're the ones getting punished for their own ignorance--to the extent anyone is "punished" and said ignorance exists--not me (as long as this ignorance is not so widespread that it affects the availability of rare and medium rare selections at restaurants).

Come on man. You can't be serious with this.

Nobody Googles everything they eat in order to validate whether or not what they eat is delicious or not. If all they know is that well done beef tastes good to them, and that is all they know, nothing is going to change that unless someone else sees that and asks them to try it a different way.

Rarer beef is better for men not just for the extra iron but also for the zinc. Men are typically who introduces each other into this. By liu of science, it becomes a more or less masculine thing to do, which is social in nature, not some dry internet search engine query. If all the buddies in your neighborhood eat it tough, you will eat it like that too.

If I regularly dumped heaps of Sriracha sauce into my noodle soup instead of putting a bit of doubanjian in it at a Chinese restaurant in the States (because I liked the overwhelming taste of a ton of Sriracha and it's what my friends do), this wouldn't make me a bad person nor is Sriracha necessarily bad or inferior to doubanjian.

However, I would hardly attribute my habit due to lack of exposure as a Westerner and no Chinese person having intervened in my life.

Even if I didn't do a Google search because that's ewww too dry and boring for me, at the very least, I would notice that there are options other than Sriracha that are offered, or I could even see other tables doing something differently, and wonder what's that about.

Post: #119

(06-06-2017 04:36 AM)Zelcorpion Wrote:  I read the press release of Monsanto that said clearly that they have an organic and non-organic side of their cafeteria. Stop using bullshit Snopes-like-debunkers for it, but check it out yourself.

They don't serve only organic there, but the people can choose and my guess is that all the scientists choose organic.

Wrong. Here's Monsanto's press release:

Quote:A caterer in the United Kingdom tells the Independent newspaper that it doesn’t use GM food, which would have been difficult in the U.K. in 1999 since there wasn’t any to exclude, but that’s another story. The Independent reports it as “GM Food Banned in Monsanto Canteen.” GM critics have a field day.

Flash forward 13 years. Greenpeace, always interested in recycling, recycles this 1999 news story. People get excited, and tweet it as a current story.

The fact is, it wasn’t true in 1999, and it’s not true today.

All foods can be found in Monsanto cafeterias – conventional and organic. None of it is singled out as conventional or organic. It’s just food served in our cafeterias, the same food that everyone else eats.

In fact, the only time any food was removed from Monsanto cafeterias was a few years back, when a produce company announced a voluntary recall of spinach because of possible E. coli contamination. We remember it because spinach leaves suddenly disappeared from our salad bars.

Last year, there was a more limited recall of spinach because of concerns over possible Listeria contamination, but that didn’t affect our cafeterias, or most of them.

And, for the record, the spinach in question in both cases was – organic.

Nothing about two different "sides" of the cafeteria, or even any sort of labeling that would allow people to avoid GMO foods if they chose.

Can you cite where you're obtaining your info?

Post: #120

(06-06-2017 08:41 AM)Teflon1 Wrote:  Might as well have your mom cut it up for you, too.

Nah, I'll have your mom to cook it and cut it up for me in lingerie(unless she's over 50).

Quote:Why are you eating well done burgers?

Because I want to, obviously.

Quote: That's like eating a steak well done with ketchup.

Wrong. The steak is all from the same animal.

Your ground beef was mixed in a vat with ground meat from several other animals. If one of the animals was contaminated, guess what after being mixed with the beef of 9 other cows the entire batch will be. This isn't an issue with steak. The likelihood is small but I'd rather not take the risk.

I only recognize 3 levels of steak: Rare, medium, and hockey puck. If you need a condiment on your steak, then your marinade is garbage and you're wasting meat.

Post: #121

(06-04-2017 08:48 PM)TigerMandingo Wrote:  Another one that needs to go is Olive Garden. Man that place is disgusting. Unfortunately, fat boomers and ghetto folks seem to love it so I don't see it going away anytime soon.

Olive Garden is Italian for rubes. There are far more superior genuine Italian restaurants in my city where I can get an excellent meal for the same price or less.

Post: #122

(06-06-2017 09:05 PM)Goldin Boy Wrote:  

Quote: That's like eating a steak well done with ketchup.

Wrong. The steak is all from the same animal.

Your ground beef was mixed in a vat with ground meat from several other animals. If one of the animals was contaminated, guess what after being mixed with the beef of 9 other cows the entire batch will be. This isn't an issue with steak. The likelihood is small but I'd rather not take the risk.

I only recognize 3 levels of steak: Rare, medium, and hockey puck. If you need a condiment on your steak, then your marinade is garbage and you're wasting meat.

Even if it's from the same animal and contamination is not a factor, the different fat content and texture across different cuts can result in different preferences.

For example, some people who like ribeye medium-rare might prefer sirloin rare.

Post: #123

(06-04-2017 09:58 PM)beta_plus Wrote:  

(06-04-2017 09:54 PM)HermeticAlly Wrote:  When I want to eat out, I always go to places like Chick Fil A, Chipotle, Publix Deli, Firehouse, etc. Cheaper than "casual dining" crap, better quality, and way faster.

I'm always trying to explain to my Brazilian GF (who's lived here for about seven years) why Applebee's sucks, but having not grown up here she doesn't really get it.

Well, from her perspective, it is exotic food from a foreign culture.

Just sayin.

And yeah, Applebee's sucks. But it doesn't swallow like TGI Friday's.

True. People from other countries tend to love it because it's foreign and exotic too.

I knew a girl from Spain who absolutely adored IHOP and Denny's. Not because of the food per-se but because of the cultural aspect of American dinning. Denny's looks somewhat of a diner that serves pancakes and all other American breakfast things. Omelettes and whatnot.

Every foreign person I talked to loved Denny's and IHOP and Applebee's

Post: #124

(06-06-2017 01:46 PM)TigerMandingo Wrote:  Personally, I prefer a little pink in my chicken as well, which freaks most people out because they've been conditioned to believe that pink = undone. But I find it's more juicy if I pull it out of the oven a little earlier and let it rest.

Post: #125

(06-06-2017 10:10 AM)TigerMandingo Wrote:  

(06-06-2017 08:41 AM)Teflon1 Wrote:  Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.

I believe Goldin Boy is black. Black people are terrified of eating pink meat.

P.S. cultural observation, not race trolling

Black people are trained by other black people from young to eat meat ALWAYS well done or else you'll get sick. The amount of bullshit ive heard about this meat thing is ridiculous. I just let it be at this point.

In my late teens/early 20s I worked at a restaurant and finally decided to try medium and medium well (despite other blacks telling me not to) and no longer order well cooked beef. Its much better when its not burnt.