Beef yeah, pork not so much. I love dunking the bones in the sauce which probably explains the bib.
(Phudbree oh man, the Doric Yorick, Wed 28 Aug 2013, 20:57, 1 reply, 12 years ago)

Absolute crap.
They should be cooked sous vide for about 6 hours at 65c, then pork ribs are as soft as cream cheese.
( Fucking hell Jeff I am not a robot, Wed 28 Aug 2013, 20:58, Reply)

The joy of ribs to me is ripping the periosteum off the bone with your teeth. It shouldn't be impossible but I don't want it to fall off the bone before I can get to my mouth. Same with chops.
(Phudbree oh man, the Doric Yorick, Wed 28 Aug 2013, 21:05, Reply)

Food pleb.
I bet you copy recipes from Man v Food.
( Fucking hell Jeff I am not a robot, Wed 28 Aug 2013, 21:11, Reply)

Come on now, we all like our name chanted at us as we plough into a John Merrick shaped burger.

( MEATSNAKE Richard Hammond, Wed 28 Aug 2013, 21:14, Reply)

Hold the trunk!
(Phudbree oh man, the Doric Yorick, Wed 28 Aug 2013, 21:17, Reply)

No. There is no right or wrong, only how you like it. Some folk like well-done steak, I don't. Doesn't make it wrong, though.

I like long slow cooking of some cuts though. Ox tails for example.
(Phudbree oh man, the Doric Yorick, Wed 28 Aug 2013, 21:16, Reply)

Anyone having a well done steak should be shot.

( Fucking hell Jeff I am not a robot, Wed 28 Aug 2013, 21:21, Reply)

Well, I might secretly think that too. But if that's how people want to eat it, how can I assert that my preferred method of meat cooking is superior without coming across as a grandiosed fuckwit? I also don't like The Dubliners but you do. Doesn't make either of us right. Sup to everyone what they like and how..
(Phudbree oh man, the Doric Yorick, Wed 28 Aug 2013, 21:29, Reply)