Is fried chicken & waffles a thing in anyone elses area? Because whoever came up with that should get a Nobel Prize award.

Yes. There is a local resturaunt near me that makes these giant Belgian style waffles, and then makes two huge chicken strips covered with crushed ruffles chips as the breading. The first time I saw it I was a little taken aback, but it taste amazingly good. The saltiness of the chips mixes well with the sweetness of the syrup, creating a rich flavor. It has become my favorite thing to order from that place.

Ugh, A1 is terrible and anyone using it on a steak that costs more than $5 should be jailed.

Until we started dating, my wife used to _always_ put A1 on her steaks. Not because she was a barbarian, but because she was used to poorly cooked steaks.

What you are trying to accomplish with a steak is to get the inside temperature all the way to 160 degrees Fahrenheit (71 degrees Celsius, for people who care about boiling water temperature), without charring the outside to the point where it is inedible. That 160f thing is important, BTW, because that's the temperature at which the things that live in beef that can kill you will themselves die.

The secret to a good steak is the same with a pancake: turn the heat low and let it cook a bit longer. If you- like me- are impatient, grab a book and read at least a few pages. Or set a 10min timer for the first side and a 5min timer for after you flip it.

I can also recommend a Sous-vide as a great steak-cooking gadget. Put your steak in an airtight bag (preferably a vacuum sealed bag), put the machine in a pot of water, let it heat the water to the proper temperature, and then put your steaks in for a few minutes. The steaks will cook all the way through- quickly- and (since the water is the same temperature on all sides of the steak) evenly. It's wonderful.

On another note: vacuum sealing you steak + marinade for 10/20 minutes will accomplish the same thing as marinating your steak overnight. The marinade is there to help break down the meat, to make it more tender and easier to cook all the way through. The fact that it's helping infuse flavor is a bonus. This is why lemon (or other citrus)-based marinades are so great. The acid helps tenderize the meat. It's _way_ too easy to over-infuse the marinade flavor into the beef, though. So be careful!

Anyway. That's some cooking tips. If you try these things, let me know how they work for you. Also: remember that thing about the pancakes: if yours are constantly runny in the middle (like mine used to be) then turn the heat down a bit.

I prefer my steak, if done properly, Pittsburgh style aka Black and Blue. And since I got a proper gill I seldom found restaurant steaks quite a good as my own. But when I do they are awesome and I eat happily in envy.

Ugh, A1 is terrible and anyone using it on a steak that costs more than $5 should be jailed.

What you are trying to accomplish with a steak is to get the inside temperature all the way to 160 degrees Fahrenheit (71 degrees Celsius, for people who care about boiling water temperature), without charring the outside to the point where it is inedible. That 160f thing is important, BTW, because that's the temperature at which the things that live in beef that can kill you will themselves die.

No, no, no. You don't have to get the internal temp up to 160 for safety reasons. There is virtually nothing inside a steak that will cause you harm, it can be raw and you'll be fine. Hence things like steak tartar being a legitimate thing. About the only thing you have to worry about is surface contamination from when it was butchered and since you want a good sear on the outside anyways that's not a problem. I would find a 160 internal temp ribeye to be horribly overcooked personally. All of the above isn't neccesarilly true for ground beef since potential surface contamination can get mixed up with the rest of the meat and therefore be at the center of your patty.

Also temperature isn't he only factor when killing bacteria, time at that temp is also a major component. This is most relevant when sous viding a steak since sufficient time at a temp even as low as 120 will guarentee the same results as 160 on the grill. That's largely the point of the technique, low temp but an extended time.

As someone else pointed out HP is a lot like Tonkatsu sause, though they're somehow not quite the same thing both in consistency and taste. A1 Bold and Spicy > A1 and while it's still wrong to put it on a good steak it's delicious on burgers, grilled shrimps, and as a base of a marinade for tougher cuts.

Is FFG's business model on X-Wing and Armada anti-consumer? Arguably yes. But it's also a luxury product and it doesn't need the components packaged in huge ships to function. You can not buy it and everything you have still functions as it did before.

Is FFG's business model on X-Wing and Armada anti-consumer? Arguably yes. But it's also a luxury product and it doesn't need the components packaged in huge ships to function. You can not buy it and everything you have still functions as it did before.

This thread is about breakfast now.

You can get HP in Canada

You can get it in the US, as well.

Ugh, A1 is terrible and anyone using it on a steak that costs more than $5 should be jailed.

What you are trying to accomplish with a steak is to get the inside temperature all the way to 160 degrees Fahrenheit (71 degrees Celsius, for people who care about boiling water temperature), without charring the outside to the point where it is inedible. That 160f thing is important, BTW, because that's the temperature at which the things that live in beef that can kill you will themselves die.

No, no, no. You don't have to get the internal temp up to 160 for safety reasons. There is virtually nothing inside a steak that will cause you harm, it can be raw and you'll be fine. Hence things like steak tartar being a legitimate thing. About the only thing you have to worry about is surface contamination from when it was butchered and since you want a good sear on the outside anyways that's not a problem. I would find a 160 internal temp ribeye to be horribly overcooked personally. All of the above isn't neccesarilly true for ground beef since potential surface contamination can get mixed up with the rest of the meat and therefore be at the center of your patty.

Also temperature isn't he only factor when killing bacteria, time at that temp is also a major component. This is most relevant when sous viding a steak since sufficient time at a temp even as low as 120 will guarentee the same results as 160 on the grill. That's largely the point of the technique, low temp but an extended time.

As someone else pointed out HP is a lot like Tonkatsu sause, though they're somehow not quite the same thing both in consistency and taste. A1 Bold and Spicy > A1 and while it's still wrong to put it on a good steak it's delicious on burgers, grilled shrimps, and as a base of a marinade for tougher cuts.

There can be harming things in cheaper/older steaks. Always go with the highest quality when you do something raw!

Ugh, A1 is terrible and anyone using it on a steak that costs more than $5 should be jailed.

What you are trying to accomplish with a steak is to get the inside temperature all the way to 160 degrees Fahrenheit (71 degrees Celsius, for people who care about boiling water temperature), without charring the outside to the point where it is inedible. That 160f thing is important, BTW, because that's the temperature at which the things that live in beef that can kill you will themselves die.

No, no, no. You don't have to get the internal temp up to 160 for safety reasons. There is virtually nothing inside a steak that will cause you harm, it can be raw and you'll be fine. Hence things like steak tartar being a legitimate thing. About the only thing you have to worry about is surface contamination from when it was butchered and since you want a good sear on the outside anyways that's not a problem. I would find a 160 internal temp ribeye to be horribly overcooked personally. All of the above isn't neccesarilly true for ground beef since potential surface contamination can get mixed up with the rest of the meat and therefore be at the center of your patty.

Also temperature isn't he only factor when killing bacteria, time at that temp is also a major component. This is most relevant when sous viding a steak since sufficient time at a temp even as low as 120 will guarentee the same results as 160 on the grill. That's largely the point of the technique, low temp but an extended time.

As someone else pointed out HP is a lot like Tonkatsu sause, though they're somehow not quite the same thing both in consistency and taste. A1 Bold and Spicy > A1 and while it's still wrong to put it on a good steak it's delicious on burgers, grilled shrimps, and as a base of a marinade for tougher cuts.

There can be harming things in cheaper/older steaks. Always go with the highest quality when you do something raw!

I thought the temperature was for burgers since they are ground and all of the meat, even internal to the burger patty, has been exposed to the air.

Until we started dating, my wife used to _always_ put A1 on her steaks. Not because she was a barbarian, but because she was used to poorly cooked steaks...

Oh Punning Pundit, no. I love you man, but no. Just no.

I hate to use the term 'discovered' but I discovered hanger steaks this year.

Thank (meat) God for hangers.

Breakfast and cooking steaks perfectly is a much better discussion than the topic originally started! FFG forums and members never cease to amaze!!!!

I thought the temperature was for burgers since they are ground and all of the meat, even internal to the burger patty, has been exposed to the air.

I used to teach food safety & sanitation to Soldiers. Conventional wisdom is that beef (of all varieties) should be cooked to an internal temperature reading of 145 degrees F for 30 seconds. Pork is recommended 155 degrees F, largely stemming from somewhat outdated fears of trichinosis. There has not been a case of trichinosis from eating infected commercially-purchased pork in quite some time, but old fears die hard. Poultry, on the other hand, should always be cooked to a minimum internal temperature of 165 degrees F. More than 40% of all commercially-purchased poultry is already infected with salmonella at the time you buy it. Cook it well for your own safety.

As an aside, leftovers should be reheated to an internal temperature of 165 degrees F as well. One of the most common sources of food poisoning in the US is inadequately reheated leftovers - usually microwaved.

I thought the temperature was for burgers since they are ground and all of the meat, even internal to the burger patty, has been exposed to the air.

I used to teach food safety & sanitation to Soldiers. Conventional wisdom is that beef (of all varieties) should be cooked to an internal temperature reading of 145 degrees F for 30 seconds. Pork is recommended 155 degrees F, largely stemming from somewhat outdated fears of trichinosis. There has not been a case of trichinosis from eating infected commercially-purchased pork in quite some time, but old fears die hard. Poultry, on the other hand, should always be cooked to a minimum internal temperature of 165 degrees F. More than 40% of all commercially-purchased poultry is already infected with salmonella at the time you buy it. Cook it well for your own safety.

As an aside, leftovers should be reheated to an internal temperature of 165 degrees F as well. One of the most common sources of food poisoning in the US is inadequately reheated leftovers - usually microwaved.

Best post in this thread. Now I can walk away feeling I've been educated.

I thought the temperature was for burgers since they are ground and all of the meat, even internal to the burger patty, has been exposed to the air.

I used to teach food safety & sanitation to Soldiers. Conventional wisdom is that beef (of all varieties) should be cooked to an internal temperature reading of 145 degrees F for 30 seconds. Pork is recommended 155 degrees F, largely stemming from somewhat outdated fears of trichinosis. There has not been a case of trichinosis from eating infected commercially-purchased pork in quite some time, but old fears die hard. Poultry, on the other hand, should always be cooked to a minimum internal temperature of 165 degrees F. More than 40% of all commercially-purchased poultry is already infected with salmonella at the time you buy it. Cook it well for your own safety.

As an aside, leftovers should be reheated to an internal temperature of 165 degrees F as well. One of the most common sources of food poisoning in the US is inadequately reheated leftovers - usually microwaved.

Huh... at the risk of sounding like an idiot, I always assumed that people reheated food because they preferred hot food over cold food and that microbials were killed during the cooking process.

Cold pasta and veggies for example, I never bothered reheating it because I don't mind eating it cold.

Thanks for the informative post!

great...

it is late at night here while I read through this thread, and get bombarded with breakfast, steaks and videos about cooking steaks from an englishman (and we all know that british and kitchen equals jarjar and bombs ..that steak though... hmmmm.. can't blame it for being eaten by brits now, can I?!)

what I'm trying to say is: I should sleep. now I'm hungry. all because I wanted to read sth about xwing.

to cut to the point: you guys rock, and that comes from the bottom of my heart hungry, hungry stomach

There are three threads now from this guy complaining of FFG's business model, calling it "corporate greed" over and over. As per another recent thread, this is the kind of person that needs to get a two week ban. Not because of the complaints, but because it's doing the same thing over and over just to get noticed.

Also, Corporate greed is unethical and occurs when a corporation puts out a product or service it knows can't be used as is, with the purpose of getting you to buy more and more just to make it usable. FFG's X-Wing game is great out of the box, even better with OPTIONAL expansions, and promotes thinking, strategy, and fun times. Buy what you want. Nothing is NEEDED. It's a great business model, not corporate greed. Continual complaining in multiple threads gets you nowhere (except maybe banned).

To everyone else, stop posting in his threads. Let them die. As the old saying goes .... DON'T FEED THE TROLLS.

Hey, maybe if more people complain like he does this game will get a little more affordable via card packs or whatnot.

You're just buttmad that someone is complaining and we can't have that because it's negative.

You know in a way this thread is feeding the troll as well. I mean the poster now got an entire thread dedicated to him/her.

Huh... at the risk of sounding like an idiot, I always assumed that people reheated food because they preferred hot food over cold food and that microbials were killed during the cooking process.

Cold pasta and veggies for example, I never bothered reheating it because I don't mind eating it cold.

Thanks for the informative post!

Not to go into too much detail, or anything... but certain foods are classified as "potentially hazardous." These are foods which are high in protein and moisture content (things like meat, stuffing/dressing, egg dishes, etc.) that present near-ideal growing conditions for a variety of bacteria. PHFs should be cooled rapidly once you're done eating and not allowed to remain in the temperature danger zone (40-140 degrees F) - the range where bacterial growth occurs most rapidly.

TL;DR - cold leftovers are probably fine, but room temperature is not. If you have leftovers, you can probably eat them straight from your refrigerator without any trouble but heating them properly is safer. Letting that pizza sit at room temperature on the counter is asking for trouble.

I really can't make up my mind on what is worse:

1. The troll

2. The people trolling/feeding the troll, so much so that there is a topic which was created asking for due punishment

3. Me writing this.

I think I will settle for number 3, but I just can't resist clicking on the "Post" button. You'll know if it happens.

But if we let his thread die we have nowhere to talk about breakfast.

Yes we do...

Well ironicall I only read one of the Colonel General's posts because of this thread.

Anyhow, I don't think he is a troll, he did have arguments that he had obviously thought about, and also was willing to read counter arguments. Certainly didn't need three posts about it, but probably did so thinking his posts were being derailed about informative breakfast discussions.

But if we let his thread die we have nowhere to talk about breakfast.

Yes we do...

*points at Joe, talks to guards*

execute order 67..!

bad boss. bad, bad boss!

*hungry again.. and I had sth to eat in the meantime *

Order 67? What, confiscate breakfast?!?!?

Harsh, man. Harsh.

just found a recipe for bacon cheese ball dip... ummmmm

INGREDIENTS

16 ounces softened cream cheese

1 cup shredded sharp cheddar cheese

1 cup cooked and chopped bacon

⅛ cup DRY Ranch Dressing mix, you can use my homemade recipe (the kind with buttermilk powder)

¼ cup chopped green onions

1 cup chopped pecans

INSTRUCTIONS

In medium bowl combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving.