Message from @Nyaboron

Discord ID: 630252115700219921


2019-10-06 03:02:02 UTC  

Obviously the more you cook food the less degenerate it is.

2019-10-06 03:02:07 UTC  

it's because their spouses prolly burned bacon and they didn't want to make them feel bad

2019-10-06 03:02:23 UTC  

my read anyway

2019-10-06 03:02:42 UTC  

<:blondeDisgust:622971427410149386>

2019-10-06 03:22:11 UTC  

so mech orders his steak well-done?

2019-10-06 03:22:23 UTC  

yikes

2019-10-06 03:23:04 UTC  

I order it burnt to ashes.

2019-10-06 03:24:32 UTC  

oof

2019-10-06 03:25:01 UTC  

I am a convert from overcooked meat, though only for steak

2019-10-06 03:25:19 UTC  

Ahi tuna is not really worth it, fuck undercooking ground meat

2019-10-06 03:25:21 UTC  

Crispy bacon is superior to non crispy bacon.

2019-10-06 03:25:31 UTC  

this is true

2019-10-06 03:25:41 UTC  

Generally speaking, any amount of overcooking to provide extra texture is a good thing.

2019-10-06 03:26:02 UTC  

You want juicy tender on the inside of your meat, with a nice crispy/charred outside.

2019-10-06 03:27:44 UTC  

Also, well done steak tastes better than rare imo.

2019-10-06 03:29:05 UTC  

you're not going to get juicy tender with well done

2019-10-06 03:33:15 UTC  

You can in a sous vide

2019-10-06 03:35:53 UTC  

you are, by definition, losing tenderness and juicyness by cooking it well done regardless of method, because those are functions of how cooked the meat is

2019-10-06 03:44:59 UTC  

big fax

2019-10-06 03:56:33 UTC  

crispy bacon loses most of its flavor

2019-10-06 03:56:53 UTC  

most of the time tastes burnt too. and the crispy texture is like chewing glass

2019-10-06 03:57:19 UTC  

rare steak is best for sirloin and filet mignon

2019-10-06 03:57:32 UTC  

medium is better for more tendony cuts

2019-10-06 03:57:41 UTC  

anything above medium is shit

2019-10-06 03:57:49 UTC  

and a product of being raised by someone who can't cook for shit

2019-10-06 03:59:44 UTC  

yeah basically

2019-10-06 04:22:12 UTC  

filet mignon was what converted me

2019-10-06 04:27:54 UTC  

@Beemann not if you're using a sous vide. All the moister is retained in the meat.

2019-10-06 04:39:33 UTC  

it's easier for it to be retained, yes. It's not a guarantee

2019-10-06 04:53:10 UTC  

Nobody likes chewing on fatty bacon.
Crispy is supreme.

2019-10-06 05:09:40 UTC  

@Beemann well I guess my well done steaks just aren't actually tender then... (But they are) :P

2019-10-06 05:37:09 UTC  

I like my steak rare... as in knock its horns off and drag it ass across the coals rare

2019-10-06 06:31:37 UTC  

Question for all the firearm owners in chat: What’s the logic behind how often you clean your guns?

2019-10-06 06:32:15 UTC  

i like chewing on fatty bacon

2019-10-06 06:32:22 UTC  

the fat is the point of the bacon you dingleberry

2019-10-06 06:50:07 UTC  

I knew there was something I was forgetting, @Nutz...
Seriously though, just what I've heard around as *"good enough,"* which is every shoot and once a month.

2019-10-06 06:56:27 UTC  

I’ve gotten in the habit of deep cleaning the HD shotgun after every time I use it and I clean my glock about every 1000 rounds

2019-10-06 06:57:24 UTC  

One of the clerks at a gun shop was talking about how he cleans his handgun after every time he shoots

2019-10-06 06:59:04 UTC  

I think deep cleaning after every session is a bit overkill. However I can’t argue with the logic of it

2019-10-06 14:11:34 UTC  

I clean my guns after every range trip because I enjoy doing it