First World Problems
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Vaclav
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"Connective tissue" is many different types of material within meat, not just ligaments and tendons which are exclusively joint related barring a few oddities. The ligaments and tendons in a steer are quite substantial, if you saw a tendon or ligament (a long stretch of material) around as wide as my index finger, you'd note it pretty quickly. [There is some types of cartilage beyond them though, that similarly basically never cook under normal steak cooking - but even shitty butchers are usually good at removing it from bone-in stuff, in 20 years of 2-3 steaks most weeks I've seen it occur maybe once a year when I've had shitty butchers and never when I've had decent ones]
That wonderful marbling that makes better pieces of meat better pieces of meat is technically a "connective tissue" under the Good Eats definitions that I tend to stick to (and I'd wager overall as well).7 types of connective tissue flashcards | Quizlet- only really cartilage has no culinary value on that list.
But seriously, main reason is for the thermal "issues" that you see as a negative. And even then you only have as far to look as high end steak houses to see that besides obviously boneless cuts (i.e. NY Strip/Filet) that bone-in is preferred in those places - and sometimes they even do bone-in strip which is relatively annoying to process to do it. [Since it's half of the T-Bone plus the steak - they have to cut the T bone into an L]
And stock definitely works just as well with "used" bones unless you're doing a braise or something else with liquid to get some real penetration on the bone. (Same reason the bone doesn't impart any real degree of juiciness/etc directly - low and slow, like BBQ is needed to get the bone to really give up the goods - which some steak prep does go that way, but not too many [never for me besides the rare times I make Prime Rib, but that's a boneless primal anyhow])
That wonderful marbling that makes better pieces of meat better pieces of meat is technically a "connective tissue" under the Good Eats definitions that I tend to stick to (and I'd wager overall as well).7 types of connective tissue flashcards | Quizlet- only really cartilage has no culinary value on that list.
But seriously, main reason is for the thermal "issues" that you see as a negative. And even then you only have as far to look as high end steak houses to see that besides obviously boneless cuts (i.e. NY Strip/Filet) that bone-in is preferred in those places - and sometimes they even do bone-in strip which is relatively annoying to process to do it. [Since it's half of the T-Bone plus the steak - they have to cut the T bone into an L]
And stock definitely works just as well with "used" bones unless you're doing a braise or something else with liquid to get some real penetration on the bone. (Same reason the bone doesn't impart any real degree of juiciness/etc directly - low and slow, like BBQ is needed to get the bone to really give up the goods - which some steak prep does go that way, but not too many [never for me besides the rare times I make Prime Rib, but that's a boneless primal anyhow])
Hoss
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That article brought up another good point I didn't know about. It said the bone is only good for wet cooking. I was thinking about it, and the only time I wet cook meat, or like wet cooked meat, is in stew. That's probably a big part of the reason I hate bones.
Anyway, back to the point, it turned out to be bone in ribeye, which is much better than T-bone because it's easier to cut around the bone. The dogs will be happy with our vendor.
Anyway, back to the point, it turned out to be bone in ribeye, which is much better than T-bone because it's easier to cut around the bone. The dogs will be happy with our vendor.
Sutekh
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I wasn't trying to disprove what you were saying ... That's why I said the article supports and refutes some of the claims. It's just a good article in general.
That's a backhand at the very least. Wtf was she thinking? Imo, there's never a good time for "some pulp" OJ. With or without Vodka.
Vaclav
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Lithose
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Some pulp is a thing. Personally, pulp savages disgust me too. As you said; if you're going to swallow orange jizz, you may as well eat the orange.
I accidentally bought some new ultra max pulp a few weeks ago. It was as thick as pea soup. It was disgusting.
Void
Experiencer
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I'm with this guy. I suppose I can see it if mixing it with alcohol as originally posted, but for normal drinking it just feels wrong to me if there is no pulp.
I just returned from a Europe vacation where we spent three days in Rome, 1 in Venice and then 18 days on a cruise all around the Mediterranean. I ate so much great food that I shit on average three times a day and sadly many of the toilets in Italy did not have seats. :/
Aamry
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Hoss
Make America's Team Great Again
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Probably a service dog. That damn blind person, how dare he not pick up the dogshit?
I like pulp in my OJ, an I have no probalem with eathing oranges other than going through the trouble of peeling them, and the fact that they go bad a lot sooner than OJ
If it turns out I shit like europeans, I will re-think my methods.
Aren't service dogs trained pretty well? I'm assuming one would be trained well enough to not shit inside.
reached for the bag of sour gummi worms i keep by my desk. There was only 1 left...and it was one of the orange/green ones