Ace of Spades HQ

March 22, 2014

Vegetarianism Open Thread (CBD)
— Open Blogger

This is a specialty of Florence, called "Bistecca Ala Fiorentina," and the finest examples of this are considered among the best steaks in the world. They claim that it is because of the breed of cattle, the Chianina, and the size they attain before slaughter. The cut is called the Porterhouse in the United States, but they get up to 3 kilos in Florence, which is huge!

Posted by: Open Blogger at 06:45 AM | Comments (258)
Post contains 75 words, total size 1 kb.

1 That ain't tofu!

Posted by: dfbaskwill at March 22, 2014 06:47 AM (ndlFj)

2 Moron D.L. Informs me the link in my sig hasn't been working. So... Try it now mofos

Posted by: Truman North, Moron Emeritus at March 22, 2014 06:47 AM (f1Kmu)

3 Will Moochelle order some flown to China on our dime?

Posted by: dfbaskwill at March 22, 2014 06:47 AM (ndlFj)

I am a natural vegetarian.

What I mean is, that the steer grazes and concentrates my grasses and grains, and delivers them to me in the form of a nice, juicy steak.

Jim

Sunk New Dawn

Galveston, TX

Posted by: Jim at March 22, 2014 06:50 AM (vvk2F)

5 As a long time member/supporter of PETA^*, I approve.

^*People Eating Tasty Animals

Posted by: John W. at March 22, 2014 06:50 AM (PVBzL)

6 TN! Welcome back, hanging around or just passing through?

Posted by: tsrblke, PhD(c) (No Really!) at March 22, 2014 06:51 AM (HDwDg)

7 I remember having a gigantic, succulent veal chop in Florence. That's right, BABY cow.

Posted by: Peej at March 22, 2014 06:52 AM (dNdKb)

8 If God didn't want us to eat meat, he would have made broccoli more fun to shoot at.

Posted by: Minnfidel at March 22, 2014 06:53 AM (bXdYS)

9 Wouldn't a older, bigger cow be tougher?

Posted by: Taco Shack at March 22, 2014 06:53 AM (C+qQ0)

10 Having said that, that is a delicious looking steak.

Posted by: Taco Shack at March 22, 2014 06:54 AM (C+qQ0)

11 Wouldn't a older, bigger cow be tougher? Posted by: Taco Shack at March 22, 2014 10:53 AM ............Yes.

Posted by: Bossy Oprah at March 22, 2014 06:56 AM (bXdYS)

12 Posted by: Taco Shack at March 22, 2014 10:53 AM (C+qQ0)

That's what I thought too. But they also have a similar dish in Argentina, in which the steaks are butchered from very old cattle, and it is supposedly amazing.

Clearly it's the quality of the breed and the way it was raised.....

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 06:56 AM (QFxY5)

13 A 3 kilo steak? Feh. In the U.S., we have the old 96'er. Finish one* and the whole family eats for free. *Gristle and fat included.

Posted by: Taco Shack at March 22, 2014 06:56 AM (C+qQ0)

14 Ah, the 96er.

Posted by: Zombie John Candy at March 22, 2014 06:57 AM (bXdYS)

15 Now I want a steak. Dang. Food question: Does anyone know of a good way to cook beans that keeps the subsequent intestinal gasses to a minimum? I have tried adding baking soda to my chili, but it has a bad tendency to foam badly and ruin the taste of the chili peppers. I may be adding way too much, but it doesn't seem too be terribly effective unless there is a lot of it. Canned or dried beans, I'd like to know if anyone has any suggestions.

Posted by: Grey Fox at March 22, 2014 06:57 AM (9eflt)

16 Hitler was a vegetarian.

Posted by: The Moron Who Just Had To Mention That Hitler Was A Vegetarian at March 22, 2014 06:57 AM (8ZskC)

17 Hi everyone! I'm sitting in the Massachusetts GOP convention in the Agganis Arena on the campus of Boston University. They soaked us for $15 parking and $85 to walk through the door... And then offered us A FREE BREAKFAST SANDWICH After which they showed us an infomercial of Reince Priebus talking up the post-2012 post-mortem study... AND PEOPLE APPLAUDED Later on, they had an Abe Lincoln impersonator give a speech from the well, I shit you not This is such a clown show

Posted by: Truman North, Moron Emeritus at March 22, 2014 06:57 AM (f1Kmu)

18 Posted by: Grey Fox at March 22, 2014 10:57 AM (9eflt)

I think you are on the wrong blog.

This is AOSHQ, where we try to maximize intestinal gases.

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 06:59 AM (QFxY5)

19 punk me by opening a new foodish thread while I'm waving good day foodishly on the stale thread? ha! ::repost!:: Fresh from the oven, awaiting buttering, Milady's de-glutenized adaptation of a Banana Nut Muffins recipe from the Fanny Farmer Cookbook. Picture at nick link. ((PS: they're vegetarian... but not vegan.)) Sees youse guyses later!

Posted by: mindful webworker - preposterously delightful at March 22, 2014 06:59 AM (VyRoX)

20 Food question: Does anyone know of a good way to cook beans that keeps the subsequent intestinal gasses to a minimum?

In Peruvia one traditionally shows his appreciation of a fine meal by lighting off his farts with a charcoal lighter in front of the hostess.

Posted by: Cicero (@cicero) at March 22, 2014 07:00 AM (8ZskC)

21 Posted by: Truman North, Moron Emeritus Make sure you go listen to the reenactment of the Romney and McCain victory speeches. I think it's right after the "Why the GOP needs more moderate candidates" forum.

Posted by: Minnfidel at March 22, 2014 07:00 AM (bXdYS)

22 Truman, the meeting of the resolutions committee is the only reason to go to the county conventions.

Posted by: RoyalOil at March 22, 2014 07:01 AM (VjL9S)

23 Posted by: Grey Fox at March 22, 2014 10:57 AM (9eflt) ****** I'm not kidding, there is a product called "Beano" which is supposed to reduce the flatulence associated with beans. You add it to the beans like salt. Like I said, I'm not kidding. I haven't actually used it, I just heard about it.

Posted by: Taco Shack at March 22, 2014 07:01 AM (C+qQ0)

24 This is such a clown show

$85 bucks would have bought a lot of tranny pr0n.

Posted by: Cicero (@cicero) at March 22, 2014 07:02 AM (8ZskC)

25 12 Posted by: Taco Shack at March 22, 2014 10:53 AM (C+qQ0) That's what I thought too. But they also have a similar dish in Argentina, in which the steaks are butchered from very old cattle, and it is supposedly amazing. Clearly it's the quality of the breed and the way it was raised..... Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 10:56 AM (QFxY5) And/or marinated and cooked.....

Posted by: Tami [/i][/b][/u][/s] at March 22, 2014 07:02 AM (bCEmE)

26 Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 10:59 AM (QFxY5) Grey fox or the beans?

Posted by: Velvet Ambition at March 22, 2014 07:02 AM (R8hU8)

27 Thanks a lot for the steak picture as I wash out the morning Kaboom bowl and go check the pigeon traps.

Posted by: Bill at March 22, 2014 07:02 AM (uvyrw)

28 Wow, that looks good. Wife lived in Florence for years and has never once mentioned that steak when we've discussed traveling to Italy. There will be repercussions.

Posted by: Lincolntf at March 22, 2014 07:03 AM (ZshNr)

29 Which is to say, the GOP has its fair share of kooks in addition to the Paulians. Had to shut down some anti-vaxers last time.

Posted by: RoyalOil at March 22, 2014 07:04 AM (VjL9S)

30 Posted by: Minnfidel at March 22, 2014 11:00 AM (bXdYS)

Ouch.....

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 07:04 AM (QFxY5)

31 A wooden plate? Does that steak come with a jousting competition?

Posted by: Dang at March 22, 2014 07:04 AM (MNq6o)

32 Posted by: Bill at March 22, 2014 11:02 AM (uvyrw) **** Pidegeon traps? We weren't priviledged enough to have pidgeon traps when I grew up. We put out the roach hotels for our protein needs.

Posted by: Taco Shack at March 22, 2014 07:04 AM (C+qQ0)

33 Grey fox or the beans?

Posted by: Velvet Ambition at March 22, 2014 11:02 AM (R8hU

Both.

The beans in water with a pinch of baking soda, and Grey Fox in several bourbons.

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 07:05 AM (QFxY5)

34 TANSTAAFBS

Posted by: Lincolntf at March 22, 2014 07:05 AM (ZshNr)

35 I'm not kidding, there is a product called "Beano" which is supposed to reduce the flatulence associated with beans. You add it to the beans like salt. Like I said, I'm not kidding. I haven't actually used it, I just heard about it. Posted by: Taco Shack at March 22, 2014 11:01 AM (C+qQ0) You must be a youngin'...that's been around for 25 years.

Posted by: Tami [/i][/b][/u][/s] at March 22, 2014 07:05 AM (bCEmE)

36 I'd eat that! But I'll take a pass on Debby Wasserman Shultz, Nancy Pelosi or Hillary Clinton---I don't do old cows.

Posted by: Comanche Voter at March 22, 2014 07:05 AM (wdHk6)

37 I'm not kidding, there is a product called "Beano" which is supposed to reduce the flatulence associated with beans. You add it to the beans like salt. Like I said, I'm not kidding. I haven't actually used it, I just heard about it. Posted by: Taco Shack at March 22, 2014 11:01 AM (C+qQ0) My mom always uses Beano. I think she swallows it as a capsule. I've also heard that discarding the soaking water and replacing it with fresh water for cooking helps but I'm not sure about that. Epazote is supposed to help with gas too.

Posted by: stace at March 22, 2014 07:07 AM (9PXzx)

38 re the 96'r: 3 kilo+6.6lbs=105.6 oz Just sayin' Taco Shack

Posted by: carl at March 22, 2014 07:08 AM (F/AlR)

39 We'll be having a nice vegetarian meal of a 2.5 inch thick ribeye tomorrow night.

Posted by: DangerGirl at March 22, 2014 07:08 AM (GrtrJ)

40 ""Beano" which is supposed to reduce the flatulence associated with beans."

Why kill the thrill?

Posted by: Dang at March 22, 2014 07:08 AM (MNq6o)

41 >>*People Eating Tasty Animals Link to a Shreveport Times article with people wearing that shirt: http://tinyurl.com/na9x9qf And no, I haven't made it into their new shop yet. Tried, but one of the kids was having a bad day. I know it would have gotten better if he'd had some beef jerkey... (waves at everyone, even, err...esp. Truman and then leaves the thread to go shopping)

Posted by: Mama AJ at March 22, 2014 07:08 AM (SUKHu)

42 I remember that steak well! The horde had them for dinner the week before we sacked Rome.

Posted by: Alaric I at March 22, 2014 07:09 AM (7tg1K)

43 Posted by: Tami at March 22, 2014 11:05 AM (bCEmE) Does it work?

Posted by: Taco Shack at March 22, 2014 07:09 AM (C+qQ0)

44 Massachusetts GOP convention in the Agganis Arena I'm only surprised this isn't being held in a BMW Isetta.

Posted by: Waterhouse at March 22, 2014 07:10 AM (rtQWa)

45 Posted by: carl at March 22, 2014 11:08 AM (F/AlR) **** I was told there would be no math on this blog... Just hate.

Posted by: Taco Shack at March 22, 2014 07:10 AM (C+qQ0)

46 I had a Florentine steak when I was visiting there some 15 years ago and did not expect to be as impressed as I was, coming from Fort Worth, Texas. But it was excellent.

Posted by: Damasca at March 22, 2014 07:11 AM (K0Azp)

47 my dad used to cook steaks in the oven under the broiler on metal steak plates, and serve them on it like you see at fancy steak houses. They would sizzle when they came out of the oven and when you cut the steak the juices would too you would dip your toast in it yum does anyone still cook with those?

Posted by: thunderb at March 22, 2014 07:11 AM (zOTsN)

48 You can't beat meat...

Posted by: M. Murcek at March 22, 2014 07:12 AM (GJUgF)

49 5 As a long time member/supporter of PETA*, I approve.

*People Eating Tasty Animals

Whenever the "other" PETA sends me mail (because I once adopted via the SPCA) , I send them a return mailer with a Slim Jim in it.

Posted by: dfbaskwill at March 22, 2014 07:12 AM (ndlFj)

50 Mostly we eat young steers for economics. The longer you keep them, feed them and care for them the more it costs and the less the profit. I have a 17 year old heifer that I'm going to slaughter in a few weeks and I'm pretty sure she'll taste just fine. The last one did. It is breed and feed more than age that counts.

Posted by: Drc at March 22, 2014 07:13 AM (4gk4Q)

51 Take that steak back. I can still see the welts from where the jockey was hitting it!

Posted by: J.J. Sefton at March 22, 2014 07:13 AM (olDqf)

52 You bastards. You've sown dissension in my gullet. I have been planning on a meatball sub for days, but that requires driving to Jersey Mike's, which is located in the same plaza as a Harris Teeter. If I'm going to drive ten minutes and pay 10 bucks for a meatball sub, why not pop in to HT and pay 10 bucks for a steak to grill? It's just me today.

Posted by: Lincolntf at March 22, 2014 07:14 AM (ZshNr)

53 I'm only surprised this isn't being held in a BMW Isetta. Posted by: Waterhouse at March 22, 2014 11:10 AM (rtQWa)

Hilarious.

Posted by: DangerGirl at March 22, 2014 07:14 AM (GrtrJ)

54 Beano has been around for ages. You can get generic digestive enzymes at Whole Foods, health food stores, drug stores, etc. Really good for people who love fibrous veggies, beans and legumes but whose digestive systems don't,

Posted by: Tuna at March 22, 2014 07:15 AM (M/TDA)

55 Thanks guys. CBD, I actually did do the soaking overnight/fresh water thing back when I lived by my lonesome and used dried beans. I didn't know that it helped with gas, though. I'll have to try using dried beans again.

Posted by: Grey Fox at March 22, 2014 07:15 AM (9eflt)

56 Ms. Guido is a pescitarian....from Pescitoria I believe.

Posted by: Guido at March 22, 2014 07:15 AM (15qFH)

57 Posted by: Drc at March 22, 2014 11:13 AM (4gk4Q)

What's the optimum if economics wasn't a factor, and the only goal was taste?

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 07:16 AM (QFxY5)

58 I thought reporters weren't allowed. How did you get a pic of Mooch's breakfast?

Posted by: RWC at March 22, 2014 07:17 AM (QeH9j)

59 I had one of those on my honeymoon back in '97. One order fed 2 people so shared with the wife. Initially served it was too rare for her. I think they cooked it by showing it a photo of a lit match. So they took it back and cooked it a bit more. Still very rare, still amazing. I can tell because 17 years later I still remember the restaurant was called Buca Mario.

Posted by: Buzzsaw90 at March 22, 2014 07:17 AM (TfdkD)

60 I will also look into that Beano stuff too. The name is familiar, but I didn't know what it was or that it was still produced.

Posted by: Grey Fox at March 22, 2014 07:17 AM (9eflt)

61 The Florentine-style porterhouses are 2.5" to 3" thick. After grilling, they are de-boned - ny strip and tenderloin, and then sliced for serving. One recipe I read suggested letting the meat reach room temperature with both sides covered with fresh rosemary. I'm going to try that one of these days. I've usually take the garlic and olive oil route.

Posted by: mrp at March 22, 2014 07:18 AM (JBggj)

62 24 This is such a clown show $85 bucks would have bought a lot of tranny pr0n. Posted by: Cicero (@cicero) at March 22, 2014 11:02 AM (8ZskC) Lactating incestuous fisting midget transexual golden shower grannies in bondage.

Posted by: J.J. Sefton at March 22, 2014 07:19 AM (olDqf)

63 I'm sure you've all seen the ridiculous lengths some Japanese beef connoisseurs go to to ensure quality. It's been a while, but Discovery-type shows about that were all the rage when Kobe and Wagyu, etc. became household words. Some of it seems farcical.

Posted by: Lincolntf at March 22, 2014 07:19 AM (ZshNr)

64 That is, I usually take the garlic and olive oil route. And when grilling, lots of mesquite or hickory on the coals.

Posted by: mrp at March 22, 2014 07:20 AM (JBggj)

65 I was told there would be no math on this blog... Just hate. --- but....hate divides

Posted by: Buzzsaw90 at March 22, 2014 07:20 AM (TfdkD)

66 Buzzsaw. Where was your honeymoon? Bucca Mario sounds great.

Posted by: Guido at March 22, 2014 07:20 AM (15qFH)

67 The best cure for gas is find a spouse who appreciates the occasional "dutch oven."

Posted by: J.J. Sefton at March 22, 2014 07:20 AM (olDqf)

68 DAMM YOU.... now I gota fire up the grill tonight.

What's that green and red leafie shit at the top???

Posted by: Paladin at March 22, 2014 07:21 AM (WujO7)

69 Screaming hot pan, then about two minutes a side to sear and then roughly the same in the oven at the highest setting. Apartment dwellers bbq.

Posted by: J.J. Sefton at March 22, 2014 07:21 AM (olDqf)

70 >> Canned or dried beans, I'd like to know if anyone has any suggestions.

Soak the beans for several hours, then discard that water and add fresh water. There are certain indigestible sugars that are the main gassers and they come out in the soak.

At least, that's what I've read. Makes sense to me.

Posted by: GnuBreed at March 22, 2014 07:22 AM (r34c7)

71 60 Great stuff. I think Whole Foods' version is simply called Digestive Enzymes. Anyway, non name brands anywhere.

Posted by: Tuna at March 22, 2014 07:22 AM (M/TDA)

72 Lactating incestuous fisting midget transexual golden shower grannies in bondage. --- Ah, so you've been to San Francisco

Posted by: Buzzsaw90 at March 22, 2014 07:23 AM (TfdkD)

73 72 Ah, so you've been to San Francisco Posted by: Buzzsaw90 at March 22, 2014 11:23 AM (TfdkD) No. Congressional Page Orientation Week.

Posted by: J.J. Sefton at March 22, 2014 07:24 AM (olDqf)

74 Lactating incestuous fisting midget transexual golden shower grannies in bondage. --- Ah, so you've been to San Francisco Posted by: Buzzsaw90 family reunion? jk

Posted by: thunderb at March 22, 2014 07:24 AM (zOTsN)

75 Ordered a steak the other day medium rare, of course it came out well done. Took one bite and sent it back. Who the heck wants to eat a briquette.

Posted by: RWC at March 22, 2014 07:24 AM (QeH9j)

76 Clinton Presidential Library

Posted by: thunderb at March 22, 2014 07:25 AM (zOTsN)

77 74 family reunion? jk Posted by: thunderb at March 22, 2014 11:24 AM (zOTsN) Gypsies, tramps and thieves. Again, Freshman Congressional Orientation Week.

Posted by: J.J. Sefton at March 22, 2014 07:25 AM (olDqf)

78 I want a new Buckaroo Banzai ..

Posted by: awkward smallberries davies at March 22, 2014 07:26 AM (whqez)

79 Apartment dwellers bbq.

Posted by: J.J. Sefton at March 22, 2014 11:21 AM (olDqf)

And suburban dwellers with two feet of snow on top of their grills.

The technique is actually great, and has the added benefit of allowing you to deglaze the pan with a pat or three of butter and make a fantastic pan sauce.

Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 07:26 AM (QFxY5)

80 75 Ordered a steak the other day medium rare, of course it came out well done. Took one bite and sent it back. Who the heck wants to eat a briquette. Posted by: RWC at March 22, 2014 11:24 AM (QeH9j) A briq, naturellement.

Posted by: J.J. Sefton at March 22, 2014 07:26 AM (olDqf)

81 Darn, I don't think I have any steaks left from the 1/4 of a cow in the freezer. Has been a particularly tasty critter this time around.

Posted by: California Witch at March 22, 2014 07:26 AM (Xcvk0)

82 76 Gas inducing or producing?

Posted by: Tuna at March 22, 2014 07:26 AM (M/TDA)

my dad used to cook steaks in the oven under the broiler on metal steak plates, and serve them on it like you see at fancy steak houses. They would sizzle when they came out of the oven and when you cut the steak the juices would too

you would dip your toast in it

yum

Damn you! First the picture, then your description of the same way my mom always did them in the winter...

And just over 7 hours til this shift is over. It will now be a loooong day.

Posted by: PMRich at March 22, 2014 07:26 AM (KDUNf)

84 The technique is actually great, and has the added benefit of allowing you to deglaze the pan with a pat or three of butter and make a fantastic pan sauce. Posted by: CharlieBrown'sDildo that and then you dip your toast in it yum

Posted by: thunderb at March 22, 2014 07:26 AM (zOTsN)

85 79 The technique is actually great, and has the added benefit of allowing you to deglaze the pan with a pat or three of butter and make a fantastic pan sauce. Posted by: CharlieBrown'sDildo (anti-Irish Bigot) at March 22, 2014 11:26 AM (QFxY5) Pan Sauce. First, melt the pan, thenÂ…

Posted by: J.J. Sefton at March 22, 2014 07:27 AM (olDqf)

86 Great thread timing. Grey Fox reminded me I need to get beans soaking to make chili tonight. Using free range organic meat, aka old elk shoulder steak from freezer. I did not know Beano came in a powder to shake on beans, I give our boxer/lab or pit/lab mutt beano pills. They reduce gas output but don't eliminate it with him.

Posted by: PaleRider at March 22, 2014 07:27 AM (5CusZ)

87 84 that and then you dip your toast in it yum Posted by: thunderb at March 22, 2014 11:26 AM (zOTsN) You could dip something else in it, but that's what pudding's for, no?

Posted by: J.J. Sefton at March 22, 2014 07:27 AM (olDqf)

88 Buzzsaw. Where was your honeymoon? Bucca Mario sounds great --- We did Rome-Florence-Venice. Link to the restaurant in the sig, if it works

Posted by: Buzzsaw90 at March 22, 2014 07:27 AM (TfdkD)

89 You could dip something else in it, but that's what pudding's for, no? Posted by: J.J. Sefton

Posted by: thunderb at March 22, 2014 07:28 AM (zOTsN)

90 I've been grilling a lot of steak lately, mostly USDA choice but sometimes I spring for the USDA prime at Costco just to see whether I can taste the difference. I'm curious about aging the steak. I've heard wet aging isn't that difficult. Dry aging seems to be the gold standard but it can be dangerous if you don't know what you're doing.

Any morons or 'ettes have any experience aging steak at home?

Posted by: Cicero (@cicero) at March 22, 2014 07:28 AM (8ZskC)

91 Damn you, Italy! I swore I'd never go after the Amanda Knox "trial" (it was really more of a sentencing farce), and now they're trying to lure me in with a 3 kilogram porterhouse. Oh well, good thing I'm too broke to travel. Hooray poverty!

Posted by: Cato at March 22, 2014 07:28 AM (J+mig)

92 Nice-looking steak, but would it be worth going to Italy and being convicted of a satanic cult ritual murder just to try it?

Posted by: Prothonotary Warbler at March 22, 2014 07:28 AM (/96QU)

93 You could dip something else in it, but that's what pudding's for, no? Posted by: J.J. Sefton oops except that the platter is sizzling!

Posted by: thunderb at March 22, 2014 07:28 AM (zOTsN)

94 86 My mom used to give her pup activated charcoal tablets. Helped a lot. He was a sweetie but the but music could clear a room in about 5 seconds.

Posted by: Tuna at March 22, 2014 07:29 AM (M/TDA)

95 Boom, freezer steak! A sizable filet from Wegman's. I'll let that sucker start thawing, go ahead with plan A, meatball grinder, and have the steak tonight or tomorrow.

Posted by: Lincolntf at March 22, 2014 07:29 AM (ZshNr)

96 Boy! That looks good!

Truman North? It's all Kabuki, all the time. We are being "led" by clowns.

Posted by: backhoe at March 22, 2014 07:29 AM (ULH4o)

97 CBD could have been real evil and posted this pic yesterday. Thanks for showing mercy.

Posted by: RWC at March 22, 2014 07:30 AM (QeH9j)

98 When last I visited my friend in LA, we bought steaks at Ralph's. The prices were insanely cheap for the best cuts like NY strip and filet. What was up with that?

Posted by: J.J. Sefton at March 22, 2014 07:30 AM (olDqf)

99 JJ Sefton, we wuz talkin to u in the earlier thread about your aleve / sinus woes.

Posted by: votermom at March 22, 2014 07:30 AM (Y58G1)

100 Always soak your beans before you cook them and change the water a couple of times. It also depends on the type of beans and your gut flora. The beans have sugars and such that your gut won't digest but your bacteria break down and generate Methane. And beano, yeah.

Posted by: kindletot at March 22, 2014 07:31 AM (LRUgq)

101 Does it work? Posted by: Taco Shack at March 22, 2014 11:09 AM (C+qQ0) I think it did but I don't remember....tried it ages ago.

Posted by: Tami [/i][/b][/u][/s] at March 22, 2014 07:31 AM (bCEmE)

102 Now I want beef.

Posted by: votermom at March 22, 2014 07:31 AM (Y58G1)

103 Who the heck wants to eat a briquette. --- I was going to say yes, then I realized that it was briquette, not Bridgette...

Posted by: Irish lesbian at March 22, 2014 07:31 AM (TfdkD)

104 Oh, good, thunderb's still on. No, what I said in the other thread wasn't about you, it was about that troll that was blathering troll nonsense. Apologies if anything I said was taken as offense!

Posted by: Cato at March 22, 2014 07:32 AM (J+mig)

105 >> Damn you, Italy! I swore I'd never go after the Amanda Knox "trial" (it was really more of a sentencing farce), and now they're trying to lure me in with a 3 kilogram porterhouse.

The mortgage payments on that steak would kill you alone.

Posted by: GnuBreed at March 22, 2014 07:32 AM (r34c7)

106 Well I'm going to head to the grocery store in about an hour. To have beer.

Yes, fellow morons, my grocery store has a bar in it. Today is going to be the first time I've been in the bar.

And I think I'll pick up some Cabot Cheese. Smoky cheddar with bacon.

Today is going to be a good day...

Posted by: HH at March 22, 2014 07:32 AM (XXwdv)

107 That menu looks great. I like these options: Bistecca alla fiorentina classic florentine t-bone steak for one person Bistecca alla fiorentina classic florentine t-bone steak for two people Bistecca alla fiorentina classic florentine t.bone steak for three people Bistecca alla fiorentina classic florentine t.bonesteak for four people

Posted by: Lincolntf at March 22, 2014 07:33 AM (ZshNr)

108 Mmmm. Beef.

Posted by: Insomniac at March 22, 2014 07:33 AM (DrWcr)

109 Honeymoons? My first was at Half Moon Bay, Jamaica. Had our own little compound with a pool. Second was the De Soto Hilton in Savannah- had to cut it short so Emily could make her debute' at the local Synagogue.

Posted by: backhoe at March 22, 2014 07:33 AM (ULH4o)

110 I'm only surprised this isn't being held in a BMW Isetta. Posted by: Waterhouse at March 22, 2014 11:10 AM (rtQWa) As one of you Morons noted awhile back, conservatives exist in MA like humans hiding from Sky net.

Posted by: IllTemperedCur at March 22, 2014 07:34 AM (c2oll)

111 EBT now accepted for Bistecca Ala Fiorentina. Score!!

Posted by: RWC at March 22, 2014 07:34 AM (QeH9j)

112 Oh, good, thunderb's still on. No, what I said in the other thread wasn't about you, it was about that troll that was blathering troll nonsense. Apologies if anything I said was taken as offense! Posted by: Cato I appreciate that Cato. I just got so tired of his persistent pot shots. I should just ignore him

Posted by: thunderb at March 22, 2014 07:34 AM (zOTsN)

113 I know you can soak dried beans, but what about canned ones? Off to retrieve long-haired kitteh from the groomer. Then I'll make some bacon for us. I have to try to make it up to her somehow. She dislikes being kidnapped and packed in the crate.

Posted by: rickl at March 22, 2014 07:34 AM (sdi6R)

114 99 JJ Sefton, we wuz talkin to u in the earlier theread about your aleve / sinus woes. Posted by: votermom at March 22, 2014 11:30 AM (Y58G1) Man, I thought for sure I was heading for the emergency room. Took about 4 hours for the pain to go away. Hope I didn't do any damage. I never take pain killers/aspirins so I guess I'll be okay. Just a one-off mistake taking it so soon after consuming wine. Wasn't thinking.

Posted by: J.J. Sefton at March 22, 2014 07:35 AM (olDqf)

115 HH, that cheese sounds wonderful. I bet having the bar is a great way for the grocery to really up the impulse purchases.

Posted by: PaleRider at March 22, 2014 07:35 AM (5CusZ)

116

About the reduction of gas from beans... maybe the gov't should help with that.

http://tinyurl.com/ldd2av2

Posted by: PMRich at March 22, 2014 07:37 AM (KDUNf)

117 There are days I eat meat, days I eat fish, and days I eat vegetarian dishes. I love it all. But, I always have veggies with my meat and fish. If you want to be vegetarian, so be it, but, you're missing out on so much more.

Posted by: artisanal 'ette at March 22, 2014 07:37 AM (IXrOn)

118 T-bone for $8.97 a pound at Harris Teeter. I think that's a good deal nowadays?

Posted by: Lincolntf at March 22, 2014 07:37 AM (ZshNr)

119 107 Bistecca alla fiorentina classic florentine t.bonesteak for four people Posted by: Lincolntf at March 22, 2014 11:33 AM (ZshNr) Bistecca alla fiorentina classic florentine t.bonesteak for Kris Kreosote and Michael Moore. Run away!!!

Posted by: J.J. Sefton at March 22, 2014 07:37 AM (olDqf)

120 I think y'all have had enough beans!

Posted by: Taggart at March 22, 2014 07:38 AM (DrWcr)

121 You can soak canned beans but it makes the labels come off.

Posted by: kindletot at March 22, 2014 07:38 AM (LRUgq)

122 Bistecca alla fiorentina classic florentine t.bonesteak for Kris Kreosote and Michael Moore.

Run away!!!

Posted by: J.J. Sefton at March 22, 2014 11:37 AM (olDqf)

One waffer-thin mint, sir?

Posted by: Insomniac at March 22, 2014 07:38 AM (DrWcr)

123 All of this makes me hungry. Think I'll whip up a fido sammich for lunch.

Posted by: Prez'nit 404 at March 22, 2014 07:39 AM (Dwehj)

124 112. Happens to everyone, at some point. I had just tried messing with him by playing semantics, and he flat-out ignored me, so I was calling him out for doing exactly what he was accusing the Horde of.

Posted by: Cato at March 22, 2014 07:39 AM (J+mig)

125 Must keep focused on the goal. Meatball sub, meatball sub, meatball sub, nothing else matters. 20 minutes.

Posted by: Lincolntf at March 22, 2014 07:40 AM (ZshNr)

126 I made a triple batch of meatballs yesterday. Beef and pork! And, tomato/spaghetti sauce. Meatballs sandwiches for lunch. Yum. (and, yes, I will freeze at least half of what I made for future dinners; I always make more to save)

Posted by: artisanal 'ette at March 22, 2014 07:40 AM (IXrOn)

127 Bistecca Ala Fiorentina image search BRB ~~bunk~~ Grill

Posted by: RWC at March 22, 2014 07:42 AM (QeH9j)

128 BRB

bunk

Grill

Posted by: RWC at March 22, 2014 11:42 AM (QeH9j)

Whew! That was close!

Posted by: The Toaster at March 22, 2014 07:45 AM (DrWcr)

129 70

Soak the beans for several hours, then discard that water and add fresh water. There are certain indigestible sugars that are the main gassers and they come out in the soak.

At least, that's what I've read. Makes sense to me.

Posted by: GnuBreed at March 22, 2014 11:22 AM (r34c7)

Every few weeks, I'll cook up a large vat of homemade pork 'n beans. I begin by soaking dry pinto beans overnight in pickle brine, dumping it in the morning, and refilling and cooking with yet more pickle brine. It givens the beans a nice texture and I've noticed no gastric disturbances after eating a bowl.

Posted by: Sandra Fluke's solid gold diaphragm at March 22, 2014 07:45 AM (M5T54)

130 Damnit, now y'all got me wanting a meatball sub. Might have to hit the Subway when I get off work.

Posted by: Cato at March 22, 2014 07:46 AM (J+mig)

131 Flatulence , sounds like another appropriation from Congress..

Posted by: 7 Days in May at March 22, 2014 07:48 AM (WYUAi)

132 130 Damnit, now y'all got me wanting a meatball sub. Might have to hit the Subway when I get off work.

Posted by: Cato at March 22, 2014 11:46 AM (J+mig)

Mmm. Meatball sub. There's a little Italian place near me that makes killer meatball parmagiana subs, with ginormous homemade meatballs. Shit, now I'm hungry!

Posted by: Insomniac at March 22, 2014 07:48 AM (DrWcr)

133 Mmmm...meatballs.

Posted by: Homer at March 22, 2014 07:49 AM (Dwehj)

134 Granny Mooch in China. English Mutha Fucka! Do you speal it?

Posted by: Minnfidel at March 22, 2014 07:55 AM (bXdYS)

135 This is such a clown show $85 bucks would have bought a lot of tranny pr0n. Posted by: Cicero (@cicero) at March 22, 2014 11:02 AM (8ZskC) Lactating incestuous fisting midget transexual golden shower grannies in bondage. Posted by: J.J. Sefton at March 22, 2014 11:19 AM (olDqf) Mommy?

Posted by: A Pseudo-Random Moron at March 22, 2014 07:56 AM (AymDN)

136 Not touching 135 with a 10 foot pole....
( And Gee! That's a tall pollack....

Posted by: backhoe at March 22, 2014 07:58 AM (ULH4o)

137 Lactating incestuous fisting midget transexual golden shower granny in bondage.

As long as she's latino or asian, vegetarian and preferably handicapped, then we do have our 2016 Democratic Presidential candidate.

Posted by: Stateless Infidel at March 22, 2014 08:01 AM (AC0lD)

138 135 Mommy? Posted by: A Pseudo-Random Moron at March 22, 2014 11:56 AM (AymDN) Daddy!

Posted by: J.J. Sefton at March 22, 2014 08:02 AM (olDqf)

139 Now I have meatball sammiches in my mind also. Luckily, I have some in the freezer, plus some deli rolls.

I think I'll melt some of that cheese I mentioned on the meatballs.

Yeah, definitely gonna be a good day.

Posted by: HH at March 22, 2014 08:02 AM (XXwdv)

140 123 All of this makes me hungry. Think I'll whip up a fido sammich for lunch. Posted by: Prez'nit 404 at March 22, 2014 11:39 AM (Dwehj) A 3AM Dagwood is always a favorite.

Posted by: J.J. Sefton at March 22, 2014 08:03 AM (olDqf)

141 Don't salt beans until they've cooked soft. unless tough is the desired texture

Posted by: tough beans at March 22, 2014 08:04 AM (/vO0r)

142 Beano ain't just a railroad in Maryland.

Posted by: J.J. Sefton at March 22, 2014 08:05 AM (olDqf)

143 17 year old heffer? We called them heffers until they were bred. Then we called them cows. We raised an odd variety of purple cow. They came with one of two dispositions. The first was "I love my humans." The second was "I keel you now".

Posted by: Igotnothing at March 22, 2014 08:05 AM (VgwDk)

144 CBD, we have a tri-tip in the freezer. I'll take accurate notes when I grill it and let you know how it turns out.

Posted by: fluffy at March 22, 2014 08:06 AM (Ua6T/)

145 JJ, check sinus meds for acetaminophen content.

Posted by: DaveA[/i][/b][/s] at March 22, 2014 08:06 AM (DL2i+)

146 Truman North?!?! Huzzah!

Posted by: Deety at March 22, 2014 08:06 AM (D8ONs)

147 Behold the power of cookies ...

I visited Drudge, and every ad had a bone-in rib-eye or the word "steak" in it.

Posted by: mrp at March 22, 2014 08:08 AM (JBggj)

148 146 JJ, check sinus meds for acetaminophen content. Posted by: DaveA at March 22, 2014 12:06 PM (DL2i+) "Â…Be on the alert accordingly." George C. Marshall. Chief of Staff.

Posted by: J.J. Sefton at March 22, 2014 08:08 AM (olDqf)

149 "The Navy gets the gravy and the Army gets the beans, beans, beans, beansÂ…"

Posted by: J.J. Sefton at March 22, 2014 08:09 AM (olDqf)

150 Doesn't anyone throw in some rice with their beans to offset the gaseous emissions? I thought that was common knowledge.

Posted by: Dr. Varno at March 22, 2014 08:12 AM (V4CBV)

151 I buy Beano in the 100 pill bottle and chew 3-4 just before (or during or after if I forget) the meal. Everything (onion, broccoli, brussels, lentils, beans (all kinds)) gives me gas.

I had to laugh about the guy being assaulted at Taco Bell for belching. They would have murdered me.

I don't want ham at Easter. I want a thick Rib-eye steak.

Posted by: Grampa Jimbo at March 22, 2014 08:15 AM (V70Uh)

152 I like to tell my vegetarian friends "Why do you hate the rabbits so much that you eat their food?"

Posted by: Grampa Jimbo at March 22, 2014 08:17 AM (V70Uh)

153 44 Massachusetts GOP convention in the Agganis Arena I'm only surprised this isn't being held in a BMW Isetta. Posted by: Waterhouse For those of you not familiar with the Isetta, behold. http://tinyurl.com/n4nnorw In MA I am shocked, considering the liberal mentality of the state I am surprised that Republicans are not listed as an endangered species and sighting of a conservative Republican are so rare as to be almost unheard of.

Posted by: Gmac-Pondering the coming implosion, and hoping its 404care at March 22, 2014 08:19 AM (baiNQ)

154 Vegetarians are silly.

Posted by: Y-not at March 22, 2014 08:19 AM (zDsvJ)

155 Where are the eggs, over easy, and home fries?

Chop-chop, Jinping, I haven't got all day.

Posted by: Fritz at March 22, 2014 08:21 AM (PnMCP)

156 /wipes drool MINE!

Posted by: tangonine at March 22, 2014 08:21 AM (x3YFz)

157 PS, I cooked a pair of two pound steaks last night on the grill, I can only wish it looked as tasty as that Bistecca Ala Fiorentina did.

Posted by: Gmac-Pondering the coming implosion, and hoping its 404care at March 22, 2014 08:22 AM (baiNQ)

158 vegetarians. Inedible.

Posted by: tangonine at March 22, 2014 08:22 AM (x3YFz)

159 Behold the power of cookies ... I visited Drudge, and every ad had a bone-in rib-eye or the word "steak" in it. Posted by: mrp at March 22, 2014 12:08 PM ( Weird. mine were Steak AND Kate Upton

Posted by: Minnfidel at March 22, 2014 08:23 AM (bXdYS)

160 Michelle looks lovely and I am wondering if anybody has any other pictures of her during her goodwill visit the China ??? Please post the for all of us to enjoy.....

Posted by: Dorcus Blimeline at March 22, 2014 08:24 AM (iB0Q2)

161 OT but funny. Subaru dealership in Kansas is being protested by the union. Union has a large sign stating 'Shame on Subura of Wichita' Subaru dealership erects their own sign stating 'For having unbeatable prices.'

Posted by: RWC at March 22, 2014 08:24 AM (QeH9j)

162 Lactating incestuous fisting midget transexual golden shower grannies in bondage. Posted by: J.J. Sefton at March 22, 2014 11:19 AM (olDqf) man, you almost had me...

Posted by: master of his domain at March 22, 2014 08:24 AM (2oU2+)

163 when I lived in Italy, our butcher store was across the street from the house to him, thin cut was an inch every now and then we would invite him over for dinner and he would bring over these absolute monster steaks and of course we turned over the kitchen to him which was a wise move

Posted by: navycopjoe at March 22, 2014 08:24 AM (bDxDx)

164 Comcast says that it's okay to eat Elmer's Glue

life is one surprise after another...

Posted by: the sound of one hand clapping at March 22, 2014 08:24 AM (omBWL)

165 buddy has a new grill. It steam cooks everything with pellets of various flavors (hickory, etc) in a side container. It's idiot proof: you just prep the steaks, insert the thermometer fire it up and juicy goodness follows when you hear "ding!" I can't cook for crap, and neither can he, but holy chicken feathers that thing produced most glorious, tender, meaty wonderfulness.

Posted by: tangonine at March 22, 2014 08:25 AM (x3YFz)

166 Meatball grinder acquired, along with a large MUG root beer. Damned good lunch.

Posted by: Lincolntf at March 22, 2014 08:25 AM (ZshNr)

167 >>> Meatball grinder acquired You eat grinders? I always saw signs advertising them but always heard them referred to as 'subs'.

Posted by: fluffy at March 22, 2014 08:29 AM (Ua6T/)

168 'le bif steak' in France is a tough wedge of beef like I've never seen in the U.S.

you're supposta pan fry, or something. Tastes leathery, so lotsa pepper helps. In restaurants, it's something to avoid.

try the veal.................................. or couscous

Posted by: the sound of one hand clapping at March 22, 2014 08:29 AM (omBWL)

169 semi-OT: today is the gun-show, the Hawaii Rifle Assoc is going to be passing out applications to get a CCW for everyone who enters then we come home to Chicago style Italian beef sammys beef roast is cooking now....will let swim in the au jus for at least two hours

Posted by: navycopjoe at March 22, 2014 08:30 AM (bDxDx)

170 Yup, I call them grinders most of the time, but sub is creeping into my vocabulary after years away from MA.

Posted by: Lincolntf at March 22, 2014 08:30 AM (ZshNr)

171 My carnivore daughter and I had the bistecca in Florence. It was served on that wooden platter from the picture, and we sliced off working pieces to slide over to a plate. I think they would have thrown us out of the restaurant if we had asked for it to be cooked beyond a true medium rare, but fortunately we just went with their direction. A sear on the top and bottom, and a bare hint of warmth in the middle. It took an hour to eat, washed down with 500ml of the house red, and every bite was awesome. Definitely one of the best steak experiences ever.

Posted by: George Tirebiter at March 22, 2014 08:31 AM (lryY4)

172 That steak was over-cooked.

Posted by: fairweatherbill at March 22, 2014 08:32 AM (Naowb)

173 169 you're supposta pan fry, or something pan frying steak is the way they cook steak at home in Italy and france the trick is high heat to sear, only turn once, baste with butter when flipped rest as long as one side cooked insanely juicy and tender

Posted by: navycopjoe at March 22, 2014 08:32 AM (bDxDx)

174 I've eaten those Florentine steaks and they are truly good. Little known fact: the Italians often do not castrate their male feedlot cattle in the belief that the best meat comes from a bull.

Posted by: Ruthless at March 22, 2014 08:33 AM (3Uy4y)

175 according to several people In The Know, including Putzi Hanfstaengl ( real name ), Hitler pretended to be a veg but scarfed down wurst ( sausage ) like a champ.

other meat, too. Schnitzel, usw. The only Meat he wouldn't eat was________

( fill in the blank for personalized joke )

Posted by: the sound of one hand clapping at March 22, 2014 08:34 AM (omBWL)

176 143 Beano ain't just a railroad in Maryland. ---------- And speaking of, I just saw a man in Union Army garb humping a backpack along the B&O trail. Reenactor or victim of black hole time warp?

Posted by: All Hail Eris at March 22, 2014 08:35 AM (QBm1P)

177 There are WAY too many leafy items on that plate.

Posted by: phreshone at March 22, 2014 08:35 AM (kFxpe)

178 I think the main reason Italian steaks are so good is because they've never been truly frozen they eat everything fresh makes a difference

Posted by: navycopjoe at March 22, 2014 08:35 AM (bDxDx)

179 Off to the fun show with my brother in a quixotic search for affordable 22lr. Be good, window-lickers. Be sure to clean up after yourselves.

Posted by: IllTemperedCur at March 22, 2014 08:36 AM (c2oll)

180 insanely juicy and tender

Posted by: navycopjoe at March 22, 2014 12:32 PM (bDxDx)

si, si, commendatore. Said description also applies to some Eye-talian women

Posted by: the sound of one hand clapping at March 22, 2014 08:36 AM (omBWL)

181 166 Name brand please?

Posted by: Tuna at March 22, 2014 08:39 AM (M/TDA)

182 When my wife's father raised Charolais cattle for the family. It's still the most tender, tasty beef I've ever eaten, and it is over 20 years now since he died. And at he risk of being called a heretic, I don't like Angus. It's tough and gamey, but you can't seem to find anything else now.

Posted by: bergerbilder at March 22, 2014 08:39 AM (8MjqI)

183 grinder is a New England version of a sub. all grinders are 'subs' but not all subs are grinders. It's all in the texture of the crust of the roll.

If you're on the street outside of the Electric Boat ship yard in Groton, you have the ultimate confluence of the grinder with the sub... where a lot of the workers are taking a break from grinding welds on the subs...

Posted by: phreshone at March 22, 2014 08:39 AM (kFxpe)

184 181 Said description also applies to some Eye-talian women the reason I begged to be stationed there the first time was to find my Italian wife amazing enough, I found her the day I got back to Hawaii of course I have the only Sicilian who can't cook

Posted by: navycopjoe at March 22, 2014 08:40 AM (bDxDx)

185 Internet finally up after two days of lost service... I was in withdrawal

Posted by: phreshone at March 22, 2014 08:41 AM (kFxpe)

186 You owe me an undrooled on keyboard.

Posted by: Legion at March 22, 2014 08:42 AM (7EW44)

187 OT: Crimea from The Daily Mail: Crimean forces lost an airfield to the ruskies. "Soldiers in the base armed themselves with sticks and metal pipes" really? Uh. Prior to that unfortunate boating incident, as a US citizen I had enough guns and gear to kit out a full squad. If you're using a stick in a gunfight. Let's just say I hope you enjoyed your time on Erf because it's about to end.

Posted by: tangonine at March 22, 2014 08:43 AM (x3YFz)

188 The bean flatulence soaking water thing should include one step I haven't seen mentioned. Boil them briefly, first. To do an overnight soak, place the beans in a pot, cover them with water, and bring the pot to a rolling boil. Let the pot boil for two minutes, then turn the heat off. Put a top on the beans and let them soak for at least an hour. After they have soaked, you should notice a frothy substance floating on top of the water. This is, among other things, that raffinose sugar of which we are trying to rid ourselves. After the pot has soaked for an hour, dump the water out of the pot. You can use a colander if it makes it easier to keep the beans from going into the sink. Pick out anything foreign you see, any twigs or nasty looking beans should be removed. Nasty looking beans can often have nasty things which will also give you bad gas. Rinse the remaining beans. To cook the beans, put them back in the pot and cover them with water. You should notice that the beans have swelled considerably. Leave about two inches of water above the standing level of beans. Don't add salt until the beans are done cooking. tinyurl.com/qz64ygl

Posted by: maine beanhole beans at March 22, 2014 08:43 AM (sKRXt)

189 189 The bean flatulence soaking water thing wait......... I thought the fart thing was the best part how do you play the fart game with the wife without it?

Posted by: navycopjoe at March 22, 2014 08:46 AM (bDxDx)

190 of course I have the only Sicilian who can't cook Posted by: navycopjoe at March 22, 2014 12:40 PM (bDxDx) My wife's sister, aunt: Mediterranean heritage. OMGoodness! Grape leaves rolled up with just yummy stuff inside! When her aunt visits she just brings plate after plate after plate of food! It never stops! You can't take 3 steps without someone bringing you a tasty bit. My wife? Burns water. There's that point when you find yourself alone. The horse stops, the sun is setting, and you just say to yourself: "well. shit."

Posted by: tangonine at March 22, 2014 08:47 AM (x3YFz)

191 Posted by: tangonine at March 22, 2014 12:43 PM (x3YFz) Base commander ordered their weapons be put into storage while he went away for talks. Don't know the odds if he'll make it back.

Posted by: RWC at March 22, 2014 08:48 AM (QeH9j)

192 Base commander ordered their weapons be put into storage while he went away for talks. Don't know the odds if he'll make it back. Posted by: RWC at March 22, 2014 12:48 PM (QeH9j) brilliant!

Posted by: tangonine at March 22, 2014 08:49 AM (x3YFz)

193 that steak (a) makes me want one of them at least four time a week and (b) must be really tender as I see a fork but no knife. Unless you just pick it up with your hands and eat away, and the fork is for pushing those non potato vegetables off the plate

Posted by: Mallfly at March 22, 2014 08:50 AM (bJm7W)

194 the fork is for pushing those non potato vegetables off the plate Posted by: Mallfly at March 22, 2014 12:50 PM (bJm7W) also useful when someone reaches for your steak.

Posted by: tangonine at March 22, 2014 08:51 AM (x3YFz)

195 191 I have an aunt who lives in la spezia when we would go visit, she would say we're to skinny and just bring plate after plate till we couldn't move she would say T needed to grow her hips so she could have more babies heh

Posted by: navycopjoe at March 22, 2014 08:51 AM (bDxDx)

196 Is this the official food thread? Or does that comes on Sunday? I forget - and I'm really hungover.

Posted by: shredded chi at March 22, 2014 08:52 AM (iGuUj)

197 Store-bought beef has never been hung long enough, if you ask me (three days is the usual for store-bought). When we raised our own beef, we had the butcher hang them anywhere between 16 and 21 days (they actually had us sign a waiver for the length of time).

Posted by: jwpaine @PirateBallerina at March 22, 2014 08:54 AM (2oU2+)

198 Beans without flatulence is borderline criminal. How else are your children to learn the pull-my-finger gag if your beans are inert?

Have you no love for your children's uncles?

Posted by: Fritz at March 22, 2014 08:54 AM (PnMCP)

199 Put you dried beans in a pressure cooker. Bring to pressure. Turn of heat. Leave lid locked and let sit for 60 minutes. Now rinse the beans. They are ready to be cooked in you favorite recipes without gaseous consequences.

Posted by: doowleb at March 22, 2014 08:55 AM (EoE58)

200 Should mention that you add 8 cups of water to 1 lb dried beans in pressure cooker.

Posted by: doowleb at March 22, 2014 08:56 AM (EoE58)

201 Nick Searcy is pissed off at me on Facebook. Never get between a man and his Duke hate.

Posted by: Lincolntf at March 22, 2014 08:58 AM (ZshNr)

202 Beans, beans, the magical...oh, never mind.

Posted by: Prez'nit 404 at March 22, 2014 08:59 AM (Dwehj)

203 Beano!!11

Posted by: Hawk lurking at March 22, 2014 09:01 AM (CYS6Q)

204 i so want to have a steak right now....dinner can't come soon enough

Posted by: phoenixgirl @phxazgrl at March 22, 2014 09:01 AM (u8GsB)

205 Yummy!....

Posted by: IrishEd at March 22, 2014 09:01 AM (bfm04)

206 Cooking beans in dead animals (bone broth vs. plain water) solves the flatulence problem and often the stomach discomfort problems without soaking or buying anti-flatulence stuff from the store. This is obviously not a solution for strict vegetarians, but it works for omnivores and vegetarians who are ok with bone broth. I wish this discovery could have resulted in a food bill reduction, but I live where meat is cheaper than beans because hippies want to pay a lot more for beans.

Posted by: The Unreal Woman at March 22, 2014 09:01 AM (deNYc)

207 Slow Uncle Joe is always doing that "pull my finger" thing. It's getting old.

Posted by: Prez'nit 404 at March 22, 2014 09:01 AM (Dwehj)

208 The United States Bureau of Alcohol, Tobacco, Firearms, and Explosives (ATF) is conducting a lawful criminal investigation of the illegal manufacture, distribution, sale, and possession of AK-15 variant lower receivers, which are considered firearms under the Firearms Control Act, 18 U.S.C. Â§ 921(a)(3). SMDH

Posted by: RWC at March 22, 2014 09:02 AM (QeH9j)

209 About the reduction of gas from beans... maybe the gov't should help with that. http://tinyurl.com/ldd2av2 - I'll stop farting when they pull my cold, dead finger.

Posted by: WalrusRex at March 22, 2014 09:04 AM (Mogjf)

210 183--Heretic. The taste of the beef is greatly influenced by what the animal was eating as it was building the muscle that that ended up on your plate. Beef finished on corn and by-products taste inferior to that which is fed barley and chopped hay. Genetics do play a roll, but not as much as some would think. Quite often those big steaks featured in high dollar eateries come from... (gasp)...holstein steers.

Posted by: fairweatherbill at March 22, 2014 09:05 AM (Naowb)

211 The local birdcage liner used to run a weekly "best whatever" column every Sunday. Best omelet, best Reuben, best crabcake - you get the picture. One day, they did steaks. Turns out, the dive bar I used to go to for lunch every Thursday & Friday won by a huge margin. They actually beat Ruth's Chris! $7 for a perfectly cooked, butter soaked ribeye at noon is always, as Martha Stewart would say, a good thing.

Posted by: shredded chi at March 22, 2014 09:05 AM (iGuUj)

212 205 i so want to have a steak right now tell your wife to get busy making you one oh wait.....

Posted by: navycopjoe at March 22, 2014 09:05 AM (bDxDx)

213 210 I'll stop farting when they pull my cold, dead finger. ------ ((golf clap))

Posted by: All Hail Eris at March 22, 2014 09:06 AM (QBm1P)

214 tangonine - would you please identify the idiot-proof grill? thx

Posted by: x at March 22, 2014 09:06 AM (dWzqv)

215 212 They actually beat Ruth's Chris! ive have eaten and ruth chris all over the world there is no beating ruth chris

Posted by: navycopjoe at March 22, 2014 09:08 AM (bDxDx)

216

Beef finished on corn and by-products taste inferior

So true. My daughter doesn't like beef here in the US, but loves all the stuff she got in S. America - all of that was just grass fed, with no fattening up with corn.

We're just used to the corn fed taste.

Posted by: PMRich at March 22, 2014 09:09 AM (KDUNf)

217 oh wait..... Posted by: navycopjoe at March 22, 2014 01:05 PM (bDxDx) lol.....hey, i saw hawaii wants undercover police officers to be allowed to have sex with prostitutes.....

Posted by: phoenixgirl @phxazgrl at March 22, 2014 09:09 AM (u8GsB)

218 Steak. It's what's for dinner: teasteakhouse.webs.com/dinnermenu.htm Porterhouse T-Bone 30+oz -- $25.99

Posted by: Porterhouse at March 22, 2014 09:10 AM (sKRXt)

219 202 -

I had to explain to someone who is not from around here that we don't care enough about Duke to be glad they lost.

Now Kansas, on the other hand.....

Speaking of Duke, am I the only one who is annoyed with the "A very special episode" aspect of next week's "Justified?"

On top of everything else, we already know who the shooter is going to turn out to be.

Posted by: BurtTC at March 22, 2014 09:11 AM (BeSEI)

220 218 i saw hawaii wants undercover police officers to be allowed to have sex with prostitutes looks like the state senate is going to kill that since the story exploded all over the internet guess only Obama's golf buddies can get away with it now

Posted by: navycopjoe at March 22, 2014 09:12 AM (bDxDx)

221 i haven't eaten at ruth chris... but i have had dinner at shula's excellent but i was not impressed with bringing a football to the table and then not letting me go home with it.... morton's in georgetown was excellent as well mccormick & schmick, meh flemings is great

Posted by: phoenixgirl @phxazgrl at March 22, 2014 09:12 AM (u8GsB)

222 I have yet to see an episode of Justified. Didn't want to start in the middle, missed when it started. It's on my list of future binge-watches.

Posted by: Lincolntf at March 22, 2014 09:13 AM (ZshNr)

223 Tomorrow I'm going to attempt to grill up: cubes of lamb, peppers, onions, mushrooms, and tomatoes; and then eat it over a bed of brown rice with a touch of mint. Anyone have wine reccos for lamb?

Posted by: SFGoth at March 22, 2014 09:13 AM (GTls9)

224 hmmmm, now we are debating gun show or range last one the prices were nuts decisions, decisions

Posted by: navycopjoe at March 22, 2014 09:15 AM (bDxDx)

225 That picture right there is what both foreplay and prophylaxis rolled into one looks like.

That's a two person steak. I once dated a pretty hot, pretty big dude who appreciated food like I do. We would have gone after that steak w/ two sets of knives and forks and raced each other to the middle, only pausing every other bite to insist that the other try "this bit right here, right next to..." because it was fantastic. So, what happens after a mutual engagement in such decadently sensual overload? Deety: (Ladylike and delicately)*braaaaap!* So, that was fantastic, yeah? Hot Guy: Unbelievable. Truly, just... Deety: Do you think we should, you know (nods towards bedroom)? Hot Guy: Oh! Hellz yeah we should! But... Deety: But what? Hot Guy: You know...dishes. Shouldn't we like, put them in the washer? Deety: Babe, they will keep 'till the morning. Get over here! Hot Guy: I dunno...If we do them now... Deety: I said get over here!*points imperiously at the couch with a ridiculous NFL team blanky draped over the edge* Hot Guy: OK. Deety: See? Isn't this better? *snuggles* Hot Guy: Ohhh yeah! This is...nice! But... Deety: But what babe? Hot Guy: Remember that charry bit, the one with the bit of fat? Deety: Of course I do! You grill divinely, sirrah. Hot Guy: How we ate it with some of your asparagus? In Unison: Yeah, that was great! Hot Guy: ZZZZZzzzzz... ---20 min later--- Deety: *drowsily shifts a 16 lb. bowling ball head off her rib cage* Happy, sweetie? Hot Guy: Mmmrph, gnargh,(smiles contedly)sblnff twwfnsheppy. Deety: Well good. Me too!

Posted by: Deety at March 22, 2014 09:17 AM (D8ONs)

226 Bacon.

Posted by: lickylicky at March 22, 2014 09:19 AM (qTIpk)

227 >>>So, what happens after a mutual engagement in such decadently sensual overload? <<<

Food tease.

Posted by: Fritz at March 22, 2014 09:21 AM (PnMCP)

228 SFGoth - I'd go with a cabernet. Maybe a merlot. My favorite? Clos do Bois merlot... shit! Now I want lamb chops & red wine. And a steak.

Posted by: shredded chi at March 22, 2014 09:22 AM (iGuUj)

229 Just cooked up a mess o' Wegman's wine 'n' cheese port sausage. Peer pressure!

Posted by: All Hail Eris at March 22, 2014 09:22 AM (QBm1P)

230 That's a two person steak ???!!!!!!!!! HERETIC!!!! I love my wife and kid more than life itself but if either touched my steak, a fool is getting cut

Posted by: navycopjoe at March 22, 2014 09:26 AM (bDxDx)

231 229 SFGoth -
I'd go with a cabernet. Maybe a merlot. My favorite? Clos do Bois merlot...
shit! Now I want lamb chops & red wine. And a steak. Posted by: shredded chi

I've had Clos du Bois. Not bad at all. Cab might overpower the lamb. A silky merlot sounds about right. Then again, to me, there's wine and there's white wine.

Posted by: SFGoth at March 22, 2014 09:28 AM (GTls9)

232 215 tangonine - would you please identify the idiot-proof grill? thx Posted by: x at March 22, 2014 01:06 PM (dWzqv) Yeah, lemme call my buddy. He's running traffic today on his taxpayer supplied BMW motorcycle so I'll love the opportunity to annoy him.

Posted by: tangonine at March 22, 2014 09:31 AM (x3YFz)

233 223 I have yet to see an episode of Justified. Didn't want to start in the middle, missed when it started. It's on my list of future binge-watches. Posted by: Lincolntf at March 22, 2014 01:13 PM (ZshNr) It'll be worth the wait. Get that one weekend where you've contracted some vile flu on an airplane and you're all holed up at home sniffling and wearing your top shelf bunny slippers and robe. Curl up with some warm drink, turn off the lights and enjoy an escape from this idiot world we live in.

Posted by: tangonine at March 22, 2014 09:35 AM (x3YFz)

234 233 215 tangonine - would you please identify the idiot-proof grill? thx Posted by: x at March 22, 2014 01:06 PM (dWzqv) Yeah, lemme call my buddy. He's running traffic today on his taxpayer supplied BMW motorcycle so I'll love the opportunity to annoy him. Posted by: tangonine at March 22, 2014 01:31 PM (x3YFz) Traeger. Just google it, you'll get all the models.

Posted by: tangonine at March 22, 2014 09:36 AM (x3YFz)

235 I love my wife and kid more than life itself but if either touched my steak, a fool is getting cut. I said that that one, the one in the picture, is a two person steak, fool. No one wants to "touch" your haphazardly grilled "pile-o-beef", so, simmer down already! Jeesh!

Posted by: Deety at March 22, 2014 09:38 AM (D8ONs)

236 Beef is up 15% this year right?

Posted by: CDR M at March 22, 2014 09:40 AM (LsJl8)

237 we cooked bacon wrapped shrimp in the Traeger. Wow. you cook the bacon up first, then slice it in half longways, wrap over uncooked shrimpies, secure with toothpick, place in grill until the Traeger God Of Goodness tells you it's done, and viola!

Posted by: tangonine at March 22, 2014 09:42 AM (x3YFz)

238 I have yet to go to a Ruth Chris.

Posted by: CDR M at March 22, 2014 09:43 AM (LsJl8)

239 Ruth Chris opened for.... oh hell, that one's old now isn't it.

Posted by: tangonine at March 22, 2014 09:44 AM (x3YFz)

240 Traeger. Just google it, you'll get all the models. Posted by: tangonine at March 22, 2014 01:36 PM (x3YFz)

thanks, t9. I need to replace my old gas grill, and the Traeger looks great. I'm going to go check it out...

Posted by: x at March 22, 2014 09:51 AM (Ed9Mv)

241 I have yet to go to a Ruth Chris.

Posted by: CDR M at March 22, 2014 01:43 PM (LsJl

You'll have to sell your first-born to pay the tab.

I've been once, when s-i-l had a gift certificate.

Does Ruth Chris take EBT?

Posted by: Retread at March 22, 2014 09:53 AM (cHwk5)

242 I have only been to Ruth's Chris once, when i lived in Richmond. I thought it was overrated. I mean, it was a decent steak, but certainly not worth the money. And, while I'm not rich by any means, I've been to nicer restaurants.

Posted by: shredded chi at March 22, 2014 09:55 AM (6VHni)

243 We have a steakhouse opening up a blockfrom work-STK Steakhouse. They supposedly market to a female clientele. How? Hell if I kmow.

Posted by: RWC at March 22, 2014 10:00 AM (QeH9j)

244 Women of Washington, thereÂ’s a steakhouse opening just for you. STK is set to inhabit the former Casa Nonna space with a Â“female-friendly mindset,Â” as described by managing hospitality company the One Group. The company has already expanded the concept from New York to Atlanta, London, Las Vegas, LA, and Miami. Tagline: Â“Not your daddyÂ’s steakhouse.Â” Umm, ok.

Posted by: RWC at March 22, 2014 10:02 AM (QeH9j)

245 Also, "Steak for Two" (soon to be trademarked!) is not intended for anyone other than consenting adult omnivores. I don't see an issue with this as most minors don't have access to unsupervised grills, dishwashing machines, couches with NFL blankets and private bedrooms to nod at, but my legal team says I should offer a disclaimer. So... Here goes: If you are a female under the age of 18 and living in your Daddy's house and you attempt to engage in or replicate in whole or in part the behaviours described in the post described as "Steak for Two" you are just itchin (it's a technical term) for the full, unbridled wrath of your father on this earth. And boy, won't he be mad and won't you deserve it, you shameless, thoughtless, stupid little, would be hussy! Is that what you want?! If you are male etc... with addendum Dude. If you find a wanton hussy like that? Get busy working as hard as you can at EVRY JERB! until you can supply her with the house and the grill and the couch with the stupid NFL blanky and the bedroom to nod towards.

Posted by: Deety at March 22, 2014 10:09 AM (D8ONs)

246 SFGoth, for that recipe I'd go with a nice spicy Shiraz or a fruity red Zin. Whoever was talking about home dry aging, Tupperware has this rectangular container with pyramid interior nubbling. Something that keeps room between the steak and the bottom; loosely cover them. Put that in the low humidity bin and check and turn. Tonight I got like 8 pounds of corned beef working for some company. Cabbage and potatoes in the same pot? Mmmmmmm, heaven. Much like I bet that damn steak is....

Posted by: Drooling at March 22, 2014 10:17 AM (E+mj+)

247 7 I remember having a gigantic, succulent veal chop in Florence. That's right, BABY cow.

Posted by: Peej at March 22, 2014 10:52 AM (dNdKb)

************

Me too. And mine was topped with a delicious grilled portobello.

Posted by: gracepmc at March 22, 2014 10:27 AM (rznx3)

248 As I often like to tell my vegan/vegetarian friends (yes, I have a few of those), "My food shits on your food."

Posted by: ericinva at March 22, 2014 11:04 AM (sU8m5)

249 That steak looks good. It's a specialty of Florence. Is she married?

Posted by: RobM1981 at March 22, 2014 11:39 AM (zurJC)

250 used to scoff at pan frying steaks, but if your not in the mood to stoke a fire up, its a great way for a quick meal.

put a couple or four pats of butter in the pan, medium heat on a 1 inch ribeye cut (seasoned with montreal steak seasoning or whatever, sometimes i soak them in a wine for a day), sear 6 minutes on a side with a lid on to get a medium to medium rare cook. Then take those great microwavable steamer broccoli bag, nuke it for 7 minutes then pour it into the butter and grease of the just cooked steak, stir a few times and you got a meal in less than 15 minutes.

but going to grill tonight and enjoy a ribeye with a nice Decoy Cabernet Savignon.

Posted by: plithy at March 22, 2014 12:01 PM (PAry6)

251 One of the best places to get bistecca fiorentina is Il Latini ( http://www.illatini.com/?lang=en ). The BH and I went there some years back.

There are several peculiarities.

First, people start queuing up well before the restaurant opens -- and get to watch through the windows as the staff have their dinner. All the seating is "family-style", which means that they just put you at a table with a bunch of strangers. They go through the tables and set out pitchers of nice Chianti for your dinner, but you have to pay for water. If you check the website, you see that the decor includes a bunch of hams hanging from the ceiling -- there are also other meats, such as salami and sausages....and they are not plastic -- one of the waiters cut a piece down and sliced it for someone's antipasto.

And when we each tried to order bistecca fiorentina, the waiter looked at us and said, "no, just one". Turned out to be quite ample.

I was flipping channels one time and hit Rachel Ray visiting Il Latini, and the crew filmed her standing in that damned line....brought a smile.

Posted by: cthulhu at March 22, 2014 12:10 PM (T1005)

252

If no-one's answered the beans thing, it's a matter of changing the soaking water, a few times if you need to, and then rinsing thoroughly after soaking. Canning companies do it in spades, which is why there's usually less problems with canned beans.

At the risk of being that guy who describes in endless, gross details about how dog food is made, is eating meat all the time really worth paying some guy hundreds of thousands of dollars to saw your chest open, take blood vessels from your legs, and bypass your coronary arteries? I have no particular ethical or moral problems with eating meat, the human body is simply not designed to eat meat on a regular basis without some serious consequences down the road...

Posted by: I have MS-NBC for that at March 22, 2014 12:50 PM (sq9q3)

253 I make this at home. To do it right, you need to have access to grass fed/finished beef. Have them custom cut a 2" thick porterhouse. Rub it with a little olive oil and garlic, salt and pepper. Let it "marinate" in the fridge. Get a grill that can get really hot. If using a Weber, A bag and a half of charcoal. I use a Primo Jr, and get it up to 700 degrees. Sear the steak for 2-3 min a side, no more. Take it off, let it rest for ten minutes covered. Chop some arugula, and shave some parmesan cheese and put it on top of the steak. Serve it with a Barbaresco, a really nice Super Tuscan or Barolo. My fav way to do steak.

Posted by: Jeffrey Carter (@pointsnfigures) at March 22, 2014 02:45 PM (LnE5F)

254 "At the risk of being that guy who describes in endless, gross details about how dog food is made, is eating meat all the time really worth paying some guy hundreds of thousands of dollars to saw your chest open, take blood vessels from your legs, and bypass your coronary arteries?" Yes. Yes it is.

Posted by: Taco Shack at March 22, 2014 03:09 PM (C+qQ0)

255 This seems like a good place to drop this link. It's a hot dog place that's getting ready to open in my neighborhood. Replace the blanked-out parts of the url with the letters i, m, g.

http://imgur.com/0N7bxtL

Posted by: Prothonotary Warbler at March 22, 2014 03:52 PM (/96QU)

256 I'm about as far right/libertarian as you can get, but I've been a strict vegetarian for 40 years. Is it a perfect diet? No. Would I recommend it to anybody? Well, kind of, but only if you want to stay skinny and have great skin. Do I preach about it? No. Do I think government should be involved in promoting it? No. I don't smoke either, though I envy those who do, but I don't believe in bans outside of public buildings or in sin taxes; the latter only lead to a black market, which is pretty much on the horizon for everything, IMHO. Including your steak.

Posted by: Kierkegaard at March 22, 2014 05:14 PM (tu+yV)

257 My default steak dish for guests is a nice upper 2/3rds choice or prime filet mignon covered in a mushroom cream sauce.
Bring the 8oz. steaks to room temperature on a cookie sheet for about 45 minutes to an hour lightly coated in good olive oil. Salt and pepper right before searing on a grill/pan. I usually like mine on the rare side so I sear one minute front, back and side to side. Take off the grill and then wrap in aluminum foil for a couple minutes and you're good.
The sauce is nothing more than a pint of heavy whipping cream brought just to a boil with sliced mushrooms and then simmered. Throw in a spoonful of butter, pepper and a little salt. Pour a little or a lot of the sauce on the filet and you now have a steakhouse worthy meal on the quick.
Onward Meat!

Posted by: mule at March 22, 2014 08:12 PM (y3EQt)

258 "the human body is simply not designed to eat meat on a regular basis without some serious consequences down the road..."

The human body was in fact designed to eat meat on a regular basis, what it was not designed to do was eat bread, pasta, soda and meat.

the consumption of meat, fibrous vegetables, root vegetables, nuts and berries are exactly what the body was evolved to digest and thrive upon.

Posted by: plithy at March 23, 2014 06:40 AM (PAry6)

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