First World Problems

Vaclav_sl said:

Once you turn it on there's not a simple disable - you have to go through phone support and alot of legwork with them at that to remove it.

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That must have changed recently, I remember turning it off a year or two ago when I was too annoyed by entering the code every day for SC2 and simply disabled it on the bnet hp.

If they're going through such strong security measures for this, are bnet passwords at least case sensitive now?

Someone brought Duck's donuts to work and I give up, I'm going to become a fat person now. Nothing but donuts from now on.

Hoss_sl said:

Just to clarify how first world this problem is, by 'shitty steaks', I mean steaks with bones in them. Usually either bone in ribeye, or T-bones. I hate bones in my steaks, I don't live in fucking cuba where I should have to gnaw at a bone to get meat. Plus, the meat next to the bone never gets cooked well enough.

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there are not enough facepalm.gif's on the internet for this...

Hoss_sl said:

Just to clarify how first world this problem is, by 'shitty steaks', I mean steaks with bones in them. Usually either bone in ribeye, or T-bones. I hate bones in my steaks, I don't live in fucking cuba where I should have to gnaw at a bone to get meat. Plus, the meat next to the bone never gets cooked well enough.

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So you want a premium steak without bone, like a Filet Mignon?

Well, your T-Bone has that cut in it already. It's the smaller piece of meat on one side of the T-bone. The larger piece of meat on the other side is a strip steak. Filet + (NY) Strip + bone = T-Bone. Remove the bone and you are left with Filet and a NY Strip.

xadion_sl said:

there are not enough facepalm.gif's on the internet for this...

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this

The worst part is the comment about your steak not getting cooked done enough.

My wife bought 2 pounds of thinly sliced deli cheese at Whole Foods for $22 or some crap like that. There isn't any wax paper in-between the slices

Hoss_sl said:

Just to clarify how first world this problem is, by 'shitty steaks', I mean steaks with bones in them. Usually either bone in ribeye, or T-bones. I hate bones in my steaks, I don't live in fucking cuba where I should have to gnaw at a bone to get meat. Plus, the meat next to the bone never gets cooked well enough.

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Bone-in is better for quality steaks anyhow, just butcher it properly once it's done cooking if you care about not bringing it to the table with the bone.

I don't think there's a foodie out there that prefers boneless to bone-in for end quality.

Couldn't find any Tahini at the store so now I have to make it myself. FML.

Hoss_sl said:

LOL I'd like to see the logic behind a bone being left in a little longer somehow equals higher quality.

Willing to ignore completely how it fucks up even cooking to hear this. You're saying the existence of the bone makes the quality of the meat itself better. Maybe you just think tendons (and in some cases ligaments) are tasty.

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Ok

Mythbusting: Does The Bone Make The Meat Better?

This debunks parts of the theory and has parts that talks about why it's better.

Hoss_sl said:

LOL I'd like to see the logic behind a bone being left in a little longer somehow equals higher quality.

Willing to ignore completely how it fucks up even cooking to hear this. You're saying the existence of the bone makes the quality of the meat itself better. Maybe you just think tendons (and in some cases ligaments) are tasty.

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No tendons in steaks. Only pieces where stuff like tendons are even a factor are rarely offered boneless (chicken wings/legs) - if there's not a joint involved there's no tendons or ligaments. You do understand basic anatomy, right?

And the biggest benefit is the uneven cooking to a foodie. Ideal status for a steak to most foodies is rare to medium rare, but yet still having a good full mailliard reaction on the outside with a good sear. The bone helps keep the thermal impact of that good sear to a minimum to have a tasty outer portion while not having a well done desert on the center of the meat. (If you like well done centers or minimal sear on the outside [aka a heathen in my book] - bones would likely be bad news though)

Additionally as the article covers, if you have a shitty butcher, they'll actually cut poorly when deboning which gives a point to lose moisture during the cook as soon as the cell walls start to fail from the heat. (Similar to why you should use tongs instead of a poker to flip the meat as you're cooking it - the punctures can loose moisture)

Don't get me wrong, boneless isn't awful - I factor in the price per pound with the weight of the bone when I'm buying - so often I'll get boneless ribeyes for example because saving $0.50/lb doesn't make sense for the quality difference (and since ribeyes are so marbled, honestly I don't really note a difference personally in bone-in results) but for like T-Bones the price advantage is ridiculous on top of the benefits the bone allows.

[Not to mention for "day two" options - bones also can be used for a stock after the fact - beef stock is quite versatile and has plenty of applications - although the ideal beef bones for stock are shank IMO, but steak cut ones are still usable, just not as good]

xadion_sl said:

there are not enough facepalm.gif's on the internet for this...

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I'm a vegan and I even facepalmed at that.

I can't decide if I want to go to San Deigo or NYC for a vacation in March, life's hard.