Pineapple Express: Someone Is Wrong on the Internet?

[Bedrockgames]

Two quibbles. One minor, one major.

Filet mignon is often expensive, but it's not great meat. It's meat for people that prefer texture over taste. People with money that like meat don't order it. But given the price, this is a quibble.

But people with money are just being snobbish and trying to gate keep meat eating there. Plenty of people who like meat go for filet mignon. Yes it isn't as strong tasting as some other cuts, but that is not the point (and flavor can be introduced through a variety of ways). I feel like this is something that people have just started saying because of the proliferation of 'chef culture' from places like the food network and people like Anthony Bourdain. If people don't like filet mignon, that is fair. But I think it is bit silly that it has become this thing where a once highly prized and values cut of meat, which is so tender and delicious, has had the cultural bar on it moved as more people got access to it. This isn't directed at you @Snarf as I know you are not a snob, but there is a lot of class snobbery around the way people talk about these kinds of cuts of meat today. It is sort of presented as the expensive cut of meat that only the rubes fall for. Nothing wrong with wanting to pay more for an extraordinarily tender cut of meat (and frankly I think a lot of the more flavorful meats, don't taste that good: I can't stand rib eye, and will tend to go for either a new york strip, prime rib or fillet mignon)

 

[Dannyalcatraz]

Or whatever sort of pan sauce you come up with, if you're cooking the steak on the stove (my preference over the grill, if I'm honest).

Tying that to @Dannyalcatraz 's expansive post on cheeses, one of my own favorite tricks is to sprinkle some blue cheese (whatever I can find crumbled, it doesn't need to be something world-shaking) into a pan sauce for over steak. My wife, alas, isn't quite the fan of blue cheeses that I am, so I don't get to do this often.

There’s a fast casual/sports bar chain called Boston’s that offers an appetizer of skewered chunks of bacon-wrapped flatiron steak with a blue cheese dipping sauce. The sauce is made with butter, heavy cream and blue cheese.

Neither my best friend and my Mom are fans of blue cheeses, but BOTH of them love this appetizer, and I always have to order a 2nd ramekin in order to have enough sauce.

 

[Bedrockgames]

Au poivre, bearnaise, red wine, mushroom, etc. I'd judge someone for using ketchup, but there are lots of reasonable sauces for steak.

I have gotten used to ketchup as my wife puts it on everything (some people just really like condiments, and have a particular taste for ketchup). What bugs me, and I have witnessed this first hand, is people using ketchup as part of a tomato sauce for pasta.

 

[Dannyalcatraz]

Re: steak sauces

I’ve made the occasional au poivre or pan sauce. I did some good ones using bourbon & butter.

I also keep 3 “Western” style commercial steak sauces on hand: Worcestershire, A1 and Heinz 57. They occasionally get used for steak. But far more often, I’ve used them as ingredients.

For example, I developed a sauce back in the late 80s that is equal parts A1 and yellow mustard, with Tabasco and black pepper to taste. Originally created for dipping French fries in my college’s grill, I’ve found it works on a variety of dishes.

Re: ketchup

I used to use a lot of it as a kid. But these days, I only use it in certain fast food places for certain dishes. I’ve mostly lost my taste for it. I don’t dislike it, I just prefer other condiments.

I have, however, seen several restaurants/chefs on TV using it as a major ingredient in a wide variety of dishes.

 

[trappedslider]

Practice safe lunch always use condiments.

 

[Bedrockgames]

Re: steak sauces

I’ve made the occasional au poivre or pan sauce. I did some good ones using bourbon & butter.

I also keep 3 “Western” style commercial steak sauces on hand: Worcestershire, A1 and Heinz 57. They occasionally get used for steak. But far more often, I’ve used them as ingredients.

For example, I developed a sauce back in the late 80s that is equal parts A1 and yellow mustard, with Tabasco and black pepper to taste. Originally created for dipping French fries in my college’s grill, I’ve found it works on a variety of dishes.

I used to make sauce béarnaise because I heard about it watching Black Adder. It was probably not very good (this was pre-internet so I was likely going from whatever cookbooks my mom had at the time)

 

[CleverNickName]

Unfortunately, what most of the world knows as "American cheese" is a specific, heavily-processed cheese-flavored product made by Kraft Foods Inc., who patented the process of making it in like 1920. It's not cheese; it's what Capitalism does to cheese. It's a pale, sad mockery of actual cheeses from America and it's embarrassing us in front of the whole world.

That was pretty harsh. I stand by what I wrote about American cheeses, but I left out a very important point about Kraft Singles: they are widely available and affordable, and in some households they are the only cheese that some families can get. Yes, sure, Humboldt Fog is far superior in flavor and quality, but it's usually only available in boutique grocery stores, and usually $2 an ounce... that's just not an option for a lot of people (college students, single-parent families, people who live in food deserts...)

So, yeah. Sorry about the rampant, unchecked privilege in my other post. It's something I'm working on.

 

[Scribe]

You may get flagged for that one lol.

 

[Bedrockgames]

You may get flagged for that one lol.

People need to check their cheese privileges

I am actually curious now how much value kraft actually provides. I have always assumed it is cheaper but those slices are individually wrapped and there is like 16 in a package. I wonder if you could buy a block of American cheese, slice it yourself and what the cost would be per slice for each of the brands

 

[Cadence]

People need to check their cheese privileges

I am actually curious now how much value kraft actually provides. I have always assumed it is cheaper but those slices are individually wrapped and there is like 16 in a package. I wonder if you could buy a block of American cheese, slice it yourself and what the cost would be per slice for each of the brands

I am undexterous and the wrapped ones last seemingly forever whereas a cut cheese block doesn't seem to (although I've never gotten a block of American).