[August off-topic]Until Neo decides - Page 7

On August 13 2013 02:40 caelym wrote:
sieg, which city? I just moved and started my first post-college job as well in Baltimore.

On August 13 2013 03:49 vvSiegvv wrote:


I'm heading to Austin tomorrow. I was able to visit Baltimore once, it seemed like a really cool place!

On August 13 2013 03:56 craaaaack wrote:
wait wait wait who is this onlywonderboy guy and why does he suddenly post here so much

On August 13 2013 03:58 onlywonderboy wrote:

lol wut? I've been around for like a year and I've been writing for TL LoL for over 6 months.

On August 13 2013 03:58 onlywonderboy wrote:

lol wut? I've been around for like a year and I've been writing for TL LoL for over 6 months.

On August 13 2013 04:05 Shelke14 wrote:



Interesting to note you are coming up on being here 1 year and have over 5000 posts while craaaack has been here since 2009 and is below 400 :D

On August 13 2013 04:16 Chexx wrote:

hes a spammer!

On August 13 2013 04:16 Chexx wrote:

hes a spammer!

On August 13 2013 01:46 Schwopzi wrote:


Huehuehue. Never let your colleague put your dna in her gel son, nevah.

On August 13 2013 02:51 Scip wrote:
back in promotion series into challenger
jumping up and down like a fkin yo-yo

On August 13 2013 04:16 Chexx wrote:

hes a spammer!

On August 13 2013 04:23 ticklishmusic wrote:


I c wat u did thar.

But srsly I'm so glad I'm done with this job on Wednesday and get to go home. The actual researchers here are real cool, but she's intolerable. Whenever I'm working, she just hovers like a foot away from me all up in my private space. I used to like spearmint gum but dammit she chews it and breathes it in my face everyday. That's not even counting how incompetent she is.

On August 13 2013 04:34 ticklishmusic wrote:
On the other hand, chicken is hard to cook well. It's healthy and flexible, but it gets dry very easily and is kind of flavorless-- remember, when people say something tastes like chicken, they actually mean "oh it doesn't taste like shit, actually it doesn't taste like much of anything, meh".

I find a problem with a lot of meats these days, especially chicken, is how producers/whoever like to add water to it. It makes the meat look juicier, and also makes it weigh more. That meat you got for like $1.99/lb? I'd say maybe 1/4 of that price is actually water. So keep an eye out of the "water added" label. There's a lot of all-natural, no preservatives, never frozen stuff now, but added water is kind of an issue.

The added water causes another problem. First, it excretes a ton of water when you pull it out and let it defrost or sit. Also when you cook meats (apart from boiling) what you WANT to be doing is cooking it in its own fat and oil, which sounds delicious (but totally unhealthy). When you cook a meat that has added water, it means that you're basically boiling it. Doesn't matter if you're frying or grilling chicken breast on a pan or grill, if there's high water content you're basically steaming it. And it will come out not delicious and tender and grilled, but it will taste like slightly burnt boiled chicken.

For example, this is how steaks work. You buy a steak, slap it on the grill. It's pretty good, but doesn't taste like restaurant quality. Now, if you bought yourself a nice Angus whatever whatever at the grocery, your meat is actually probably better than the steak at like Outback or something. Why does it not taste as good? Well, because it wasn't aged. Aging is a process by which the water content is removed from the beef-- if you look at aged beef, that's why it looks like an Egyptian mummy. The steak you cooked yourself is basically half boiled in water, which is why its tough.

You can get around this problem pretty easily. First, use Kosher or sea salt (or something pretty coarse) and liberally salt the steak. You can add other spices here as well. For every inch of thickness of the steak, you need to leave it out for an hour. After the time has passed, take the steak and pour of the juice (there should be a decent amount of it), wash off the salt and other crap and then pat it dry. Then cook your steak. It will taste much better.

The above process works alright for pork. Chicken breast takes a little longer because it already has really low fat/oil content.

On August 13 2013 04:34 ticklishmusic wrote:
On the other hand, chicken is hard to cook well. It's healthy and flexible, but it gets dry very easily and is kind of flavorless-- remember, when people say something tastes like chicken, they actually mean "oh it doesn't taste like shit, actually it doesn't taste like much of anything, meh".

I find a problem with a lot of meats these days, especially chicken, is how producers/whoever like to add water to it. It makes the meat look juicier, and also makes it weigh more. That meat you got for like $1.99/lb? I'd say maybe 1/4 of that price is actually water. So keep an eye out of the "water added" label. There's a lot of all-natural, no preservatives, never frozen stuff now, but added water is kind of an issue.

The added water causes another problem. First, it excretes a ton of water when you pull it out and let it defrost or sit. Also when you cook meats (apart from boiling) what you WANT to be doing is cooking it in its own fat and oil, which sounds delicious (but totally unhealthy). When you cook a meat that has added water, it means that you're basically boiling it. Doesn't matter if you're frying or grilling chicken breast on a pan or grill, if there's high water content you're basically steaming it. And it will come out not delicious and tender and grilled, but it will taste like slightly burnt boiled chicken.

On August 13 2013 04:26 xes wrote:

Biggest thing is planning out your meals for the week out ahead of time so you can buy appropriate amounts of groceries. Otherwise you end up eating like chicken parmesan for 12 meals straight because you bought too much cheese.

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