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  #1  
Old 10-26-2001, 06:00 PM
Mr. Cynical Mr. Cynical is offline
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There was a time when I wanted to be a chef. I would be the world's greatest chef, and have a show where I screamed BAM a lot. Here's why that fucker Emeril beat me to it.

Meat.

I can't cut meat unless it's completely lean. Why not? Because it makes me barf.

I'm standing in the kitchen, not fifteen minutes ago. I've got this flank steak that I'm cutting into thin strips, and am going to make a big colorful spectacle of it.

Flank steak has this vein going through it.

The first time I dealt with the vein, I threw up. I tried to excise it from the rest of the steak, but all for naught. As I pressed down on the meat while cutting it, the vein jizzed blood on me. Goodbye appetite.

Now, I have excised the vein, and fed it and the surrounding meat to the dog. Better her than me. There will not be any puppy kisses tonight, though.

so I merrily begin cutting away. And I hit the lyer of fat that seperates the meat at one point. I saw that, and threw up again.

I think I might be going vegan.
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  #2  
Old 10-26-2001, 06:12 PM
Reeder Reeder is offline
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You do realize the fat is where the flavor is don't you? All good red meat is well marbled with fat.
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  #3  
Old 10-26-2001, 06:13 PM
JavaMaven1 JavaMaven1 is offline
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Ya wimp

I guess I could understand, since the SO is the same way. He can't stand veins, gristle, or fat, either.


If just cutting a piece of meat bothers you, you would have never made it through culinary school when they brought in whole lambs to break down.
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  #4  
Old 10-26-2001, 06:25 PM
Mr. Cynical Mr. Cynical is offline
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Breaking down a lamb? *I* would have broken down.
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  #5  
Old 10-26-2001, 06:40 PM
Rue DeDay Rue DeDay is offline
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If your lamb breaks down, do you call the Ovine Club (like the Auto Club, only for sheep) and have them put it on the rack to fix it? I've heard of a rack for lambs, this is what it is, right?


-Rue.
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  #6  
Old 10-26-2001, 06:53 PM
Mnementh Mnementh is offline
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Pansy. When I get steaks, I'll rip out the veins, or tendons, or whatever's in there, and identify them as such to the people around me before eating them. Really grosses out my friends.
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  #7  
Old 10-26-2001, 07:03 PM
Demo Demo is offline
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You guys actually cook your meat? Friggin sissies! I just tear a hunk off the animal as it walks by and chew on it!
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  #8  
Old 10-26-2001, 07:08 PM
Mr. Cynical Mr. Cynical is offline
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Yeah, he usually tears off the penis part. Not so much eating as savoring, I think, too.
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  #9  
Old 10-26-2001, 07:16 PM
ThunderBunny ThunderBunny is offline
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Quote:
Originally posted by Reeder
You do realize the fat is where the flavor is don't you? All good red meat is well marbled with fat.
Yuck.

I'm a hunter, and just now finishing off last year's venison (and looking forward to this year's kill). The thing I love about venison is how lean it is.

Every time I see a steak I envision this lethargic, stupid bull out in the fields, being fattened with chemicals and unhealthy diets of pre-bloom alfalfa (you don't think cows are that flatulent naturally, do you?). We could also talk about the inhumanity of the slaughterhouse...

Compare that to the life of a free-running deer. We need more hunters.

And as for the veins and such, as disgusting as it may sound, I really look forward to field-dressing, gutting, and skinning my catch. I am in absolute wonder at how these creatures are put together. The patterns of the veins, the mystery of solid organs such as the liver or kidney, the complexity of the lungs.

It makes life seem all the much more beautiful, and precious.

On the other hand, I guess I'm just as likely to freak out if I find a hair on my meat.
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  #10  
Old 10-26-2001, 07:27 PM
AndrewL AndrewL is offline
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I recommend Ostrich.

No fat in the meat, and I've yet to see veins or other non-meat tissue in the pieces I've cooked.
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  #11  
Old 10-26-2001, 07:28 PM
geepee geepee is offline
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just ask your butcher (i mean butcher not the charlitan at WALMART) to take it out , i used to know this butcher who would do this for you as long as you paid for the mean + the removed parts weight

heh you should see fillet steak that sucker has more fat on it than er Bill Gate's bank account
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  #12  
Old 10-26-2001, 07:47 PM
GaWd GaWd is offline
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I was tha same way with raw chicken until this summer when my girlfriend forced me to get over it.

I'd go to skin a chicken breast and gag. I'm all better now.

Maybe you just need a girlfriend to force you to play with the vein...(I guess that can be taken more than way)

Sam
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  #13  
Old 10-26-2001, 07:57 PM
BoiToi BoiToi is offline
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Quote:
Originally posted by GaWd

Maybe you just need a girlfriend to force you to play with the vein...(I guess that can be taken more than way)

Sam
You're more apt to do that if you simply don't have a girlfriend...
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  #14  
Old 10-26-2001, 08:03 PM
Kaotic Newtral Kaotic Newtral is offline
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Quote:
Originally posted by Demo
You guys actually cook your meat? Friggin sissies! I just tear a hunk off the animal as it walks by and chew on it!
Chew it!!! Jeeez! I suck it through a straw! puss.
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  #15  
Old 10-26-2001, 09:11 PM
Ayesha Ayesha is offline
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Ahhhh I love a thread that contains lots of men playing with their meat.

BTW GaWd Good to see you. Where the hell you been ?
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  #16  
Old 10-26-2001, 09:16 PM
Reeder Reeder is offline
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*Breaks out his meat tenderizer*

Ok..who needs his meat played with?
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Victory means exit strategy, and it's important for the president to explain to us what the exit strategy is."

G. W. Bush re Kosovo, Houston Chronicle April 9, 1999
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