Where my fellow cooks at???

[count2infinity]

lol, one chef said bacon was overrated, and that same chef said the most underrated meat was jelly fish. That's about all you need to know about that guy. What a weirdo. I agree with most popular answer. Filet mignon is way overrated.

[columbia]

It will definitely irritate the bacon makes everything better partisans.

[count2infinity]

It will definitely irritate the bacon makes everything better partisans.

Well, the article is clearly click bait. The title starts "Bacon sucks" and the only mention of bacon, the chef specifically says "I don't think bacon sucks"

[columbia]

Well, it's Thrillist....of course it's click bait.

[count2infinity]

I've never actually seen a thrillist article before that one. Are they all like that?

[tifosi77]

Older, but still relevant.

BACON SUCKS: CHEFS REVEAL THE MOST OVERRATED & UNDERRATED MEATS
http://www.thrillist.com/eat/nation/fil ... ated-meats" onclick="window.open(this.href);return false;

Honestly, I don't really disagree with anything in that article. (Altho I can't say anything about the jellyfish comment, never had it) I think I even posted in here that the bacon craze has taken a once highly regarded staple of cured meat and reduced it to the comedy sidekick of the food world. But all the alternative proteins are what I normally cook.

For all the filet lovers out there, I make no judgement about your tastes: You like what you like. But seeing chef after chef after chef saying that beef tenderloin is largely useless, must resonate to some degree. It's a cut that many of them probably offer in their restaurants for quite a large pile of dollars, and how many of them said it's junk? That said, I love pork tenderloin exactly because it's a blank canvass for delivering flavors..... however, 'pork' is not one of those flavors.

[shmenguin]

I went from a tenderloin guy to a strip steak guy back to a tenderloin guy. I don't think I'm biased or naive in being on team filet right now. It's legitimately what I like best because of the texture.

*shrug*

[tifosi77]

That said...... I just bought 4 lbs of Allan Benton's bacon.



You can smell the hickory smoke through the packaging. It's unreal. Going into jambalaya this weekend.

[shmenguin]

And I think chefs are a little biased since it's the least creative of the cuts of beef.

[tifosi77]

Top Chef winner Mei Lin used to work at Best Buy...... and she's the face of the app.

[blackjack68]

I went from a tenderloin guy to a strip steak guy back to a tenderloin guy. I don't think I'm biased or naive in being on team filet right now. It's legitimately what I like best because of the texture.

*shrug*

I'm all about the Ribeye.

[viva la ben]

Filet mignon done rare properly teppenyaki style is just about my favorite meal.

[tifosi77]

We don't often have beef, but when we do I prefer things like flank, skirt, hanger and tri-tip. I do love a good slow-cooked ribeye, tho.

[mac5155]

I went from a tenderloin guy to a strip steak guy back to a tenderloin guy. I don't think I'm biased or naive in being on team filet right now. It's legitimately what I like best because of the texture.

*shrug*

Strip? Meh. If I gots to.........


I'm a ribeye kinda guy. Luv dat marble

[viva la ben]

When making beef soup, oxtail is the cut you want.

[the wicked child]

Team ribeye

[mac5155]

I think I mentioned it a few weeks ago, but chuck-eye is a close second to rib-eye.

I can never seem to make a decent flank steak which makes me sad. I ate it daily in Mexico, one time for breakfast. Whoever was cooking it down there knew what the F they were doing.

[tifosi77]

High heat, quick cook. That's all there is to it. A flank steak should take no more than about 7-8 minutes in total to cook to med rare.

[tifosi77]

Had Streets Of Thailand for lunch today. Their heat scale has three levels, and it starts with 'Medium'.

Spicy Basil Beef with fried rice, 'hot', with some fresh Thai chiles on the side. Why do I do these things to myself?

[count2infinity]

Made some chorizo chicken paella tonight. My wife was not pleased, but I thought it was really good. I think next time it needs something sweet in the dish. I think I'll add pineapple next time.

[tifosi77]

My head just exploded.

[count2infinity]

over which part? the pineapple is not original from me... Kaya in Pittsburgh does it and it's one of the best paella I've ever had.

[tifosi77]

I looked at the Kaya menu. They do not appear to be an authority on paella.

You'd be better off just using caramelized onions, or fine dice carrots.

[tifosi77]

(And I'm aware that sounds super dooshy. You like what you like, never mind my food nerd rage.)

[count2infinity]

No offense tif, but in this case, you don't know what you're talking about. That paella is delicious. Don't knock it til you try it.