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Topics I've Started
08 January 2013 - 06:45 PMAnyone who follows gaming has probably heard about Valve's potential entry into the next generation of consoles. Recently attached with the name "Piston", its unofficial title as the Steam Box lets you know what you're in for. A Console to run Steam in their new Big Picture mode.
Who else is stoked? If it supports titles like DayZ Standalone, Arma II, Wasteland, BF3, BlOps 2, etc, I may forego building a gaming PC to pick one up.
19 September 2012 - 10:44 PMIs anyone else losing hours of sleep with this game?
16 September 2011 - 09:05 PMSo, yeah. Meat. We all eat it (well, all the sane ones anyway), and most of us enjoy it. So let's discuss the finer points of protein appreciation.
I got a few general guidelines myself.
Steak: Bone-in Ribeye (or it's equivalent on a budget, Chuck eye) cut between 1" and 1.5" thick, coarse salt (Sea Salt is prefered, though Kosher works), and fresh cracked black pepper, and a little fresh minced garlic. Cooked no higher than medium, EVER, though it's a toss-up whether Medium-Rare or Pittsburg rare taste the best.
Burgers: 80/20 ground chuck, gently formed into patties, coarse salt and fresh cracked pepper. Grill to medium, it ain't good if the juice doesn't run down to your elbows. Toasted bun, Tilamook Cheddar or Pepper Jack cheese, choice of burger fixins. I like the classic Lettuce, Tomato, Onion, Pickle chip combination. Classic but awesome.
Pork: PORK RIBEYES. I could eat these over beef ribeyes most days. One of my favorite ways to do them is grilled with some cajun dry rub, and then served with some freshly made Jack Daniels apple butter. Or just grilled. Of course, bone-in Rib chops, country style ribs, spare ribs (more fat, bone, and flavor than baby backs) all rank highly in my list of preferred pork products. And thick cut black pepper or jalapeno bacon is meat candy.
Venison: Tenderloin straight out of the deer, seasoned (cracked black pepper and seasoned salt) and grilled. Not as tender as an aged tenderloin (we save one of them for aging) but it has the wildest, meatiest flavor you're ever going to taste. If I make venison Burgers, I grind some good bacon up with the meat to get the fat content right, and add flavor. You can chicken fry the back straps and hook up some gravy with it, and it's just great.
I know when I worked at Ruby Tuesday, we used to serve a Bison Burger. I used to grill mine medium-rare, top with applewood bacon and 2 slices of cheddar, and the usual burger set-up, on a honey-wheat roll. Awesome.
16 September 2011 - 08:50 PMWith all the "survival" threads and the level of "doom and gloom" they entail, time for some less "serious" threads. I recall Legs mentioning this idea a while back. It was brilliant. Why not start here? Post up you favorite sammiches, discuss various accoutrements, and debate acceptable side pairings, from kettle cooked potato chips to tater wedges to pasta salads.
So, how bout those Cuban sammiches? Ham, Pork, Swiss, pickles mustard, press grilled on a crusty roll, and next to no chance in hell of picking up at a NY deli. Not offensive enough to Muslims or something.
16 March 2011 - 05:41 PMWe all know what tomorrow is. Who else has, or is getting, the stout, corned beef, and colcannon ready to go?