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Topic: Misfits Thread

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MrNubbz

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1764 on: April 28, 2020, 10:03:19 AM »
Quote from: Cincydawg on April 28, 2020, 08:05:45 AM
The Russians had over 300 divisions if I recollect right though their divisions were around 10,000 (I think) but with a much smaller "tail".  Russian tanks at that point were awesome.  And numerous.
Russian Tanks and Christie's suspension with a lot of Lend lease never pay back steel.Because of Stalin the Red Army was less concerned of throwing thousands of troops away into the meat grinder.The Western Allies for the most part were prudent.thanfully
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1765 on: April 28, 2020, 10:11:53 AM »
The KV and JS series Russian tanks did not use the Christie type suspension.  The JS series used late in the war were outstanding.

The Russians obviously had a lot of tanks.  They also had some pretty good fighters later in the war.
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1766 on: April 28, 2020, 10:24:21 AM »
Another nice day here, a bit cloudy, but nice.  Very few restaurants have reopened, and those that have are ta half capacity or less due to distancing.

The hotels appear to be closed, effectively, as there are no conventions or tourists or events.  I see some flights are still operating but I can't imagine getting on a plane right now without critical need.  I chatted with the wife yesterday as to when we might take a short vacation for one/two nights somewhere.  Not soon, I'm not sure anything is open much of anywhere yet.

I can get a condo on the beach at HH with full kitchen etc. but they are closed for now also.  The good news for us is I'm happy to be here.
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1767 on: April 28, 2020, 12:23:17 PM »
my golf course is still open, the other course I play Men's league on thursdays is open

the county north of mine opened restaurants - that's the site of one of the greatest steak houses in the USA

hopefully, I'll be going there soon

I did purchase two blocks of prime NY strip last week, so I have steaks I can grill at home.

the steak house north of me has 60-day dry aged - a little different
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1768 on: April 28, 2020, 12:27:25 PM »
The butcher shop near me has "dry aged" steaks wrapped in plastic in their meat counter.  To me, they looked like old steaks.  They are expensive.

I'll ask about them next time I'm there.

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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1769 on: April 28, 2020, 12:58:59 PM »
they are less red and more gray, but the taste and texture are a bit better in my opinion
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bayareabadger

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1770 on: April 28, 2020, 01:10:32 PM »
I just ran out of some nice pulled pork I bought. Debating driving across town for a good burrito for dinner. 

There's some other takeout I'd like, but I think I'll push that later in the week. 
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1771 on: April 28, 2020, 02:25:22 PM »
A friend of mine is coming in from Minnesota

I got him a block of the NY strips.

We're going to grill a couple tonight and drink a few Budweisers




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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1772 on: April 28, 2020, 02:36:25 PM »
https://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html


  • Moisture loss is a major factor. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. Thus the larger the piece of meat you start with (and the lower the surface area to volume ratio), the better your yield will be.
  • Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well aged steak should be noticeably more tender than a fresh steak.
  • Flavor change is caused by numerous processes, including enzymatic and bacterial action. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas

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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1773 on: April 28, 2020, 03:30:45 PM »
hence, expensive

but, I feel the tenderness and flavor are worth it
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CWSooner

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1774 on: April 28, 2020, 03:40:09 PM »
A steak that smells like cheese doesn't sound all that appealing.
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1775 on: April 28, 2020, 03:43:00 PM »
Oh no?  What about cheese that smells like feet?

Or whisky that smells like band-aids?

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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1776 on: April 28, 2020, 03:43:09 PM »
doesn't smell funky after grilling
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1777 on: April 28, 2020, 04:17:17 PM »
"We" consume some very odd things in life.  Seiche is my strangest thing, though I've also dined on escargot (often) and foie gras, however you spell it.  I have learned that pate' is not foie gras, or something like that.  I get them confused.

Cheese is basically spoiled milk.  Wine is basically spoiled grape juice.  Champagne is really bad wine with the taste covered up with bubbles.  Beer is, well, also a bit odd.

I read you can eat acorns if you soak them in caustic for a while.
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