Bear Down Wildcats

Posted: **Mon Dec 07, 2015 9:25 am**

I feel for you. Beyond the whole vegan thing, who stays with friends for a week?? Get a goddamn hotel if you're staying more than three nights and you're not immediate family.

"Fish and house guests smell after three days."

- 16th Century Proverb

Posted: **Mon Dec 07, 2015 10:04 am**

Chicat wrote:I feel for you. Beyond the whole vegan thing, who stays with friends for a week?? Get a goddamn hotel if you're staying more than three nights and you're not immediate family.

"Fish and house guests smell after three days."

- 16th Century Proverb

He's not a friend. He's a post-doc in the institute where my wife works, and he needs to visit to collaborate with his research team. So it's up to her to say no, but she says yes. He keeps doing things that I have to ask him not to do, like take conference video calls on the couch next to me while I'm working. He just now sat down on a 19th century Chinese chest.

Posted: **Mon Dec 07, 2015 10:09 am**

Is he American?

Posted: **Mon Dec 07, 2015 10:18 am**

Canadian, so yeah, practically American, unless Canadians have some kind of visitor-as-dictator culture I don't know about. I have such a cold "leave me alone" vibe toward him that I regret it.

Posted: **Mon Dec 07, 2015 10:20 am**

Longhorned wrote:
Longhorned wrote:What do you do when a vegan comes to stay at your house for several days? When you have a guest staying with you, it's normal that you cook for them, so in this case you have to cook vegan. Last time this guy stayed with us -- for a week -- I eventually started to get angry from the stress of having to put together meals that meet all the ridiculous, strict requirements. He's coming again for a week next week. My solution is to avoid cooking the whole time he's here. Just get take-out the whole time and eat in restaurants, let him get what he wants, and pretend not to notice that he's uncomfortable with me eating normal food in front of him like fish and meat and butter and stuff. My wife can make her own choices with whatever she orders.
He's back. Pure hell. A whole week. It's so ****ing rude to stay in somebody's house and act like there's something wrong with their food, making them bend over backwards to impose your ****ing weird restriction. As a thank you for letting him stay with us, he's taking us out to dinner at vegan restaurant tonight. More hell. And as is common with these weird diets, he hypocritically gets up in the night and eats the things he claims not to eat when nobody's looking. I find the evidence of his yogurt and milk consumption in the night, and yet I'm supposed to bend over backwards and keep butter and cheese out of everyone's food, and eat with him in a vegan restaurant, all for the pretense of keeping up his bizarre and untenable lifestyle that's supposedly a sign of his high level of "discipline" and "humane choices"? Sorry I'm so undisciplined and inhumane.

I'm so ready to make a stand against this vegan crap. It shouldn't be viewed as socially acceptable.

I'd offer him to select and enjoy from whatever is being served at your table, and offer him to order carry-out or make other arrangements otherwise....

Posted: **Mon Dec 07, 2015 10:34 am**

Longhorned wrote:Canadian, so yeah, practically American, unless Canadians have some kind of visitor-as-dictator culture I don't know about. I have such a cold "leave me alone" vibe toward him that I regret it.

Yeah, he's American. Was thinking this was some kind of Greek or Turkish or Spanish culture thing where you kiss each other on the cheeks constantly and they stay wih you for a month.

Go the vegan route, but spike his veggie kabobs with a diahhretic. Then when he's shitting his brains out for three days mumble something about, "maybe it was something you ate?" around bites of a medium rare burger. Your bathroom will likely be destroyed, but at least you'll regain dominion as master of your own fucking house.

Posted: **Mon Dec 07, 2015 10:46 am**

i find the Canadian social construct to be much different -- and to what Chi said, anybody over the age of 30 is not allowed to stay at a friends house for more than 48 hours (2nights) unless there is a critical situation -- generally speaking, either a health or financially related situation or a unique personal extenuating circumstance.

Posted: **Mon Dec 07, 2015 10:53 am**

97cats wrote:i find the Canadian social construct to be much different -- and to what Chi said, anybody over the age of 30 is not allowed to stay at a friends house for more than 48 hours (2nights) unless there is a critical situation -- generally speaking, either a health or financially related situation or a unique personal extenuating circumstance.

Agreed. This is why when I build my retirement home it will only have one bedroom. There will be a guest cottage about 50 feet away.

Posted: **Mon Dec 07, 2015 11:28 am**

Okay, I just discovered that he left his ear buds -- the things that go inside of his ears -- on my clean dish drying rack. Is this one of those things where all of you think that's normal? Eating from a vessel that has your guest's ear wax on it? Is eating your guest's ear wax more acceptable than having your guest see you eat a chicken sandwich?

Posted: **Mon Dec 07, 2015 11:34 am**

Longhorned wrote:Okay, I just discovered that he left his ear buds -- the things that go inside of his ears -- on my clean dish drying rack. Is this one of those things where all of you think that's normal? Eating from a vessel that has your guest's ear wax on it? Is eating your guest's ear wax more acceptable than having your guest see you eat a chicken sandwich?

sounds like you found some trash to me?

Posted: **Mon Dec 07, 2015 11:38 am**

97cats wrote:
Longhorned wrote:Okay, I just discovered that he left his ear buds -- the things that go inside of his ears -- on my clean dish drying rack. Is this one of those things where all of you think that's normal? Eating from a vessel that has your guest's ear wax on it? Is eating your guest's ear wax more acceptable than having your guest see you eat a chicken sandwich?
sounds like you found some trash to me?

Yep. "Earbuds? What earbuds? And who leaves earbuds on a drying rack where clean dishes go? Silly Canuck..."

Posted: **Mon Dec 07, 2015 11:50 am**

Hot off the news wire.

Research Points To Mental Health Risks Associated With Meatless Diet

http://philadelphia.cbslocal.com/2015/1 ... ilsfeed%29" target="_blank

Posted: **Mon Dec 07, 2015 12:27 pm**

By the way, you guys are welcome in my home anytime. The only thing I ask in return is to let me grill some giant, bone-in rib eyes for you to wash down with lots of Goose Island Honker's Ale.

Posted: **Mon Dec 07, 2015 12:27 pm**

Longhorned wrote:By the way, you guys are welcome in my home anytime. The only thing I ask in return is to let me grill some giant, bone-in rib eyes for you to wash down with lots of Goose Island Honker's Ale.

Does it come with a salad?

Posted: **Mon Dec 07, 2015 12:29 pm**

azgreg wrote:
Longhorned wrote:By the way, you guys are welcome in my home anytime. The only thing I ask in return is to let me grill some giant, bone-in rib eyes for you to wash down with lots of Goose Island Honker's Ale.
Does it come with a salad?

No salad. Steak and duck-fat fries. Then apple pie with lots of butter in the crust.

Posted: **Mon Dec 07, 2015 1:09 pm**

I'm eating a giant slab of perfectly rare rump roast I made last night for lunch today. Lovely au jus and horseradish on top. Mmm mmm

Posted: **Mon Dec 07, 2015 7:13 pm**

Posted: **Fri Dec 11, 2015 1:43 pm**

Should provide meat for the family for the winter.

Posted: **Fri Dec 11, 2015 1:51 pm**

^ Nice rack CD!

Posted: **Fri Dec 11, 2015 1:53 pm**

Nicer Rack Merk. I'll trade ya.

Posted: **Tue Dec 15, 2015 3:30 am**

Of course it's socially acceptable to be a vegan. But it shouldn't be socially acceptable to come visit someone and expect them to convert to your set of individual values. He should arrange his own food.

Oh, and 'Earbuds, meet Mr. Garbage Disposal!'

Posted: **Tue Dec 15, 2015 11:07 am**

I decided that anything set on a dish rack should be treated as dishes so I bleached them. I hope that was okay.

Posted: **Fri Dec 18, 2015 3:35 pm**

Stolen from Myq Kaplan, but still funny.

Posted: **Fri Dec 18, 2015 4:45 pm**

What's wrong with Vegans? Sure, Las Vegas is a weird city, but the people are people, just like you and me.

Posted: **Wed Dec 23, 2015 1:19 pm**

The Beef Whisperer. . .http://www.foodbeast.com/news/tym-ff-chips/" target="_blank

The most expensive meat in the world is offered by a Frenchman who goes so far as to speaking to his cattle daily so that they are calm and relaxed.

Posted: **Wed Dec 23, 2015 4:44 pm**

ghostwhitehorse wrote:The Beef Whisperer. . .http://www.foodbeast.com/news/tym-ff-chips/" target="_blank

The most expensive meat in the world is offered by a Frenchman who goes so far as to speaking to his cattle daily so that they are calm and relaxed.

"I will kill you when you least expect it."

Posted: **Thu Dec 24, 2015 2:28 pm**

With tri-tip so cheap now, another option besides roaching it on the grill is to make taco meat. Just slow and low in a dutch oven.

Posted: **Thu Dec 24, 2015 3:56 pm**

Christmas Eve tacos?

Posted: **Thu Dec 24, 2015 4:57 pm**

There's no team in meat. Wait.

Posted: **Thu Dec 24, 2015 5:13 pm**

Merkin wrote:With tri-tip so cheap now, another option besides roaching it on the grill is to make taco meat. Just slow and low in a dutch oven.

I wanna bbq with you Merk!

Merry Christmas.

Posted: **Thu Dec 24, 2015 7:22 pm**

Longhorned wrote:Christmas Eve tacos?

Yes sir. I had two. Ground sirloin with onion, garlic and red pepper flakes.

Tradition!

Posted: **Wed Mar 09, 2016 7:49 am**

Posted: **Wed Mar 09, 2016 9:41 am**

I've changed the way I grill tri-tip. No more marinade. Just salt and pepper, get a good sear over charcoal, and then move it to a slightly cooler part of the grill and let it finish cooking.

I like tri-tip and skirt steak even more than rib-eye now. I've also decided that sirloin is way underrated. Such a great flavor. My expensive meat cut snobbery has been a complete waste of my life.

Posted: **Wed Mar 09, 2016 9:53 am**

All I buy in beef is tri-tip for the most part. Often goes on sale for $2.99 so I stock up.

This is all I use. Tastes the same as Suzie Q's, but is less than half the price. $3.99 at Costco v. $10.99.

Posted: **Wed Mar 09, 2016 10:08 am**

Chicat wrote:

Good. Fuck plants.

Posted: **Wed Mar 09, 2016 10:25 am**

Where I live, tri-tip costs $9.99 a pound and I've never seen it on sale.

Posted: **Wed Mar 09, 2016 11:12 am**

I imagine the west coast grabs it all. Used to be all the tri-tip was shipped out to the central coast, then other regions heard of it.

Probably the same reason I can't get brisket. Maybe seen it twice the last 20 years.

Posted: **Wed Mar 09, 2016 1:23 pm**

I rarely see brisket in Tucson. And I need one soon to make a corned beef.

Posted: **Wed Mar 09, 2016 3:05 pm**

Wow, we should totally make a trade. For us it's all brisket, all the time.

Posted: **Wed Mar 09, 2016 4:26 pm**

Longhorned wrote:I've changed the way I grill tri-tip. No more marinade. Just salt and pepper, get a good sear over charcoal, and then move it to a slightly cooler part of the grill and let it finish cooking.

I like tri-tip and skirt steak even more than rib-eye now. I've also decided that sirloin is way underrated. Such a great flavor. My expensive meat cut snobbery has been a complete waste of my life.

I've always preferred the leaner cuts. I was raised on mesquite grilled London Broil from the Weber Kettle. I understand the fat is flavor concept, but I've never really enjoyed a ribeye. Too fatty for me. I braised some beef short ribs in a clay vessel a couple of weeks ago and they turned out great technically speaking, but I was really put off by how fatty they were.

Sirloin is great. Just had the 16 oz. Cowboy cut sirloin at Texas Roadhouse the other night. Nice grill marks, medium-rare, salt and pepper. Not a speck of fat. Excellent flavor. Perfect. I never marinade a London Broil - salt and pepper, maybe some garlic. I go about 7-9 minutes a side, depending on thickness, over direct heat, then remove, cover and rest while making the salad and putting together whatever else is happening. Slice thinly on the bias. Perfect medium to medium-rare every time. People rave.

Posted: **Wed Mar 09, 2016 4:53 pm**

Thanks BD89. I'm hungry now. I honestly think I just forgot how great char-grilled beef can be, because I forgot that the best stuff I ever had was from the "cheaper" cuts. Even at Sparks Steakhouse, the signature cut is a prime sirloin. I do like fattier cuts, and I just flat-out like fat, but "fat = flavor" isn't entirely true according to my mouth. They're more tender, and the taste is great, but to me the beefsteakier flavor is in the top round, flank, skirt, tri-tip, and sirloin. Give me those and some marrow bones on the side. I have no interest in filet mignon.

Posted: **Wed Mar 09, 2016 5:00 pm**

Eating here tonight: http://togrp.com/restaurant/stk-chicago/" target="_blank

So I'm glad I bumped this thread.

Posted: **Wed Mar 09, 2016 5:05 pm**

Chicat wrote:Eating here tonight: http://togrp.com/restaurant/stk-chicago/" target="_blank

So I'm glad I bumped this thread.

Now that's a business dinner. Looks like it'll be out of this world.

Posted: **Wed Mar 09, 2016 5:08 pm**

Longhorned wrote:
Chicat wrote:Eating here tonight: http://togrp.com/restaurant/stk-chicago/" target="_blank

So I'm glad I bumped this thread.
Now that's a business dinner. Looks like it'll be out of this world.

We have a $5k credit with the restaurant. There are 11 of us. How soon will we need to bust out a credit card?

(A nice Common Core math problem for ya...)

Posted: **Wed Mar 09, 2016 5:33 pm**

Longhorned wrote:Wow, we should totally make a trade. For us it's all brisket, all the time.

I don't think this is what you're looking for.

http://meattraders.com/" target="_blank

Posted: **Wed Mar 09, 2016 5:55 pm**

Chicat wrote:
Longhorned wrote:
Chicat wrote:Eating here tonight: http://togrp.com/restaurant/stk-chicago/" target="_blank

So I'm glad I bumped this thread.
Now that's a business dinner. Looks like it'll be out of this world.
We have a $5k credit with the restaurant. There are 11 of us. How soon will we need to bust out a credit card?

I'll start with a Greyhound and the two babes in the upper left corner . . .

Posted: **Wed Mar 09, 2016 5:57 pm**

BearDown89 wrote:
Chicat wrote:
Longhorned wrote:
Chicat wrote:Eating here tonight: http://togrp.com/restaurant/stk-chicago/" target="_blank

So I'm glad I bumped this thread.
Now that's a business dinner. Looks like it'll be out of this world.
We have a $5k credit with the restaurant. There are 11 of us. How soon will we need to bust out a credit card?
I'll start with a Greyhound and the two babes in the upper left corner . . .

You're going to need the credit card before the menu gets to the table.

Posted: **Wed Mar 09, 2016 6:06 pm**

azgreg wrote:
Chicat wrote:
Good. Fuck plants.

Posted: **Wed Mar 09, 2016 7:02 pm**

BearDown89 wrote:
Longhorned wrote:I've changed the way I grill tri-tip. No more marinade. Just salt and pepper, get a good sear over charcoal, and then move it to a slightly cooler part of the grill and let it finish cooking.

I like tri-tip and skirt steak even more than rib-eye now. I've also decided that sirloin is way underrated. Such a great flavor. My expensive meat cut snobbery has been a complete waste of my life.
I've always preferred the leaner cuts. I was raised on mesquite grilled London Broil from the Weber Kettle. I understand the fat is flavor concept, but I've never really enjoyed a ribeye. Too fatty for me. I braised some beef short ribs in a clay vessel a couple of weeks ago and they turned out great technically speaking, but I was really put off by how fatty they were.

Sirloin is great. Just had the 16 oz. Cowboy cut sirloin at Texas Roadhouse the other night. Nice grill marks, medium-rare, salt and pepper. Not a speck of fat. Excellent flavor. Perfect. I never marinade a London Broil - salt and pepper, maybe some garlic. I go about 7-9 minutes a side, depending on thickness, over direct heat, then remove, cover and rest while making the salad and putting together whatever else is happening. Slice thinly on the bias. Perfect medium to medium-rare every time. People rave.

A simple grilled and/or smoked london broil is one of my all time favorite dinners.

Posted: **Thu Mar 10, 2016 3:10 pm**

Longhorned wrote:I've changed the way I grill tri-tip. No more marinade. Just salt and pepper, get a good sear over charcoal, and then move it to a slightly cooler part of the grill and let it finish cooking.

I like tri-tip and skirt steak even more than rib-eye now. I've also decided that sirloin is way underrated. Such a great flavor. My expensive meat cut snobbery has been a complete waste of my life.

I feel like you're doing something terribly wrong to your rib-eye. Sirloin?

Bear Down Wildcats

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