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Ultimate Bacon Sarnie Poll........

Bacon Brown Red BBQ Mayo I Dont Dig on Swine

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Poll: Appropriate Condiment (22 members have cast votes)

You have to complete 250 battles in order to participate this poll.

So?

  1. HP? (4 votes [18.18%])

    Percentage of vote: 18.18%

  2. Daddies? (4 votes [18.18%])

    Percentage of vote: 18.18%

  3. Heinz Tomato? (6 votes [27.27%])

    Percentage of vote: 27.27%

  4. BBQ? (4 votes [18.18%])

    Percentage of vote: 18.18%

  5. Mayo? (2 votes [9.09%])

    Percentage of vote: 9.09%

  6. Another? Please Discuss... (2 votes [9.09%])

    Percentage of vote: 9.09%

  7. Yuk, Pigs Are Filthy Animals & I Don't Eat Filthy Animals! (0 votes [0.00%])

    Percentage of vote: 0.00%

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rustysprite #61 Posted 13 September 2018 - 03:57 PM

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Firstly

Fish sauce makes anything better

 

Second

I've not eaten "red" meat in 30 years .... decided years ago to only eat what I was prepared to kill, so I only eat fish or fowl............ And as you all know, I mostly eat fish  ;)

 

Third

Dogs have owners....... Cats have staff

And as we also know, cats live on the edge of madness....... I wonder if they taste like fish  :unsure:

 



jabster #62 Posted 13 September 2018 - 07:58 PM

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View Postrustysprite, on 13 September 2018 - 02:57 PM, said:

Firstly

Fish sauce makes anything better

 

Very much underrated in my opinion.



OIias_of_Sunhillow #63 Posted 13 September 2018 - 07:58 PM

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View Postrustysprite, on 13 September 2018 - 02:57 PM, said:

And as we also know, cats live on the edge of madness....... I wonder if they taste like fish  :unsure:

 

 

 

They taste like rabbit.


Edited by OIias_of_Sunhillow, 13 September 2018 - 07:59 PM.


Captain_Kremen0 #64 Posted 13 September 2018 - 10:45 PM

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A bacon butty thread?

Whilst I yield to none in my dislike of all things scouse when I had to work there for 4 years bacon played second fiddle to a delicacy called Ulster Fry.



CircleOfSorrow #65 Posted 14 September 2018 - 12:18 PM

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View Postjabster, on 13 September 2018 - 06:58 PM, said:

 

Very much underrated in my opinion.

 

I don't even know what fish sauce is.  I know HP sauce, but have never tried it, but I drink Worstershire sauce way too quickly when I get it.  Fish sauce aye...

jabster #66 Posted 14 September 2018 - 12:47 PM

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View PostCircleOfSorrow, on 14 September 2018 - 11:18 AM, said:

 

I don't even know what fish sauce is.  I know HP sauce, but have never tried it, but I drink Worstershire sauce way too quickly when I get it.  Fish sauce aye...

 

It’s rather good for adding to marinades, dipping sauces and dressings. Smells rather horribly though.

 

Think of it as liquid anchovies.


Edited by jabster, 14 September 2018 - 12:48 PM.


jabster #67 Posted 14 September 2018 - 01:23 PM

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View PostJigabachi, on 13 September 2018 - 01:46 PM, said:

Then I'd eat it as it is...

 

That’s hardly less is it?



Nethraniel #68 Posted 14 September 2018 - 01:28 PM

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View Postjabster, on 14 September 2018 - 12:47 PM, said:

 

It’s rather good for adding to marinades, dipping sauces and dressings. Smells rather horribly though.

 

Think of it as liquid anchovies.

 

If you take Thai or Vietnamese fish sauce it is not only liquid fish but even slightly fermented liquid fish. However, that stuff is great for seasoning. 

jabster #69 Posted 14 September 2018 - 01:40 PM

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View PostNethraniel, on 14 September 2018 - 12:28 PM, said:

 

If you take Thai or Vietnamese fish sauce it is not only liquid fish but even slightly fermented liquid fish. However, that stuff is great for seasoning. 

 

I was trying to deaden the blow of what fish sauce really is.

Edited by jabster, 14 September 2018 - 01:43 PM.


Nethraniel #70 Posted 14 September 2018 - 01:45 PM

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View Postjabster, on 14 September 2018 - 01:40 PM, said:

 

I as trying to deaden the blow of what fish sauce really is.

 

I didn't try to explain what Rusty's Fish Sauce is made of. But if you think about what is fermented food, you will come up with a nice list of everyday stuff. So, I think people shouldn't be too prejudiced just because of that word. 

Edited by Nethraniel, 14 September 2018 - 01:46 PM.


jabster #71 Posted 14 September 2018 - 01:59 PM

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View PostNethraniel, on 14 September 2018 - 12:45 PM, said:

 

I didn't try to explain what Rusty's Fish Sauce is made of. But if you think about what is fermented food, you will come up with a nice list of everyday stuff. So, I think people shouldn't be too prejudiced just because of that word. 

 

Well my comment was somewhat tongue in cheek but even as a fish lover the thought of fermented fish, not one I like to think about. 

Nethraniel #72 Posted 14 September 2018 - 02:02 PM

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Well, if we talk about something like Surströmming I am out as well. :ohmy:

OIias_of_Sunhillow #73 Posted 14 September 2018 - 02:04 PM

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View Postjabster, on 14 September 2018 - 12:59 PM, said:

 

Well my comment was somewhat tongue in cheek but even as a fish lover the thought of fermented fish, not one I like to think about. 

 

https://www.liveleak.com/view?t=9Pjsm_1536685205

CircleOfSorrow #74 Posted 14 September 2018 - 10:12 PM

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Worstershire sauce is a fermented sauce with anchovies.  I'm guessing fish sauce is not a condiment, but an addition to such?  I eat a lot of rice, so maybe I can use it for a change.

fingers #75 Posted 14 September 2018 - 10:44 PM

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bacon ,cheese and marmite.

Erwin_Von_Braun #76 Posted 15 September 2018 - 09:46 AM

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View PostCaptain_Kremen0, on 13 September 2018 - 09:45 PM, said:

A bacon butty thread?

Whilst I yield to none in my dislike of all things scouse when I had to work there for 4 years bacon played second fiddle to a delicacy called Ulster Fry.

 

Just looked it up and it does seem rather tasty:great:
08:50 Added after 4 minutes

View PostCircleOfSorrow, on 14 September 2018 - 09:12 PM, said:

Worstershire sauce is a fermented sauce with anchovies.  I'm guessing fish sauce is not a condiment, but an addition to such?  I eat a lot of rice, so maybe I can use it for a change.

 

I often use worcestershire sauce in my steak rubs - usually a mix of ground mustard seed, smoked paprika & a little garlic salt.

Yummy.

08:53 Added after 7 minutes

View PostJigabachi, on 13 September 2018 - 09:51 AM, said:

@ thread: Sooo... just bread, meat and sauce? That's beyond meh. Take your bread, put cream cheese on the bottom one, mustard on the top one, then layer leek, jalapeño, tomato, salt and pepper, some nice cheese, and your meat.
That's something to enjoy. The other one just fills your belly.


About killing animals to eat them:
If people had to kill one animal to be allowed to eat meat, the discussions about it would look a lot differently. Reading those often makes me raging mad. The more we... uh... "evolve" culturally, the more we stray away from our roots and and the understanding of them. That's really sad and also the major reason behind a whole lot of our modern problems.

 

Just bread meat & sauce?

Food of champions my friend, especially when you're still half-cut on a Sunday morning when you simply don't have the cognitive capacity to be poncing around with all those unnecessary ingredients.:P



Jigabachi #77 Posted 15 September 2018 - 10:03 AM

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View PostErwin_Von_Braun, on 15 September 2018 - 09:46 AM, said:

I often use worcestershire sauce in my steak rubs - usually a mix of ground mustard seed, smoked paprika & a little garlic salt.

Yummy.

I use a similar mix as... uh. "Wet rub"? No idea how you'd call that in English...

A little oil, worcestershire sauce, mustard, paprika, garlic, pepper, a few other herbs (To be honest, I just walk through the garden and randomly pick some leaves and branches. I recently found out that fennel works really nice for grilled stuff.) and a bit of honey. Mixed up and put into a bag with the meat, I let it sit in the freezer for at least a day. And every time I open the freezer, I toss it around a bit. Little effort, awesome taste.

 



jabster #78 Posted 15 September 2018 - 10:06 AM

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View PostCircleOfSorrow, on 14 September 2018 - 09:12 PM, said:

Worstershire sauce is a fermented sauce with anchovies.  I'm guessing fish sauce is not a condiment, but an addition to such?  I eat a lot of rice, so maybe I can use it for a change.

 

That’s actually the way I tend to use both of them as while quite powerful in their own right they can add a savoury backnote when used as an ‘addition’. 
09:09 Added after 3 minutes

View PostErwin_Von_Braun, on 15 September 2018 - 08:46 AM, said:

 

I often use worcestershire sauce in my steak rubs - usually a mix of ground mustard seed, smoked paprika & a little garlic salt.

Yummy.

 

I’m very much a fan of steak as nature intended so just some salt and pepper and none of this complicated stuff. 


Edited by jabster, 15 September 2018 - 10:10 AM.


Erwin_Von_Braun #79 Posted 15 September 2018 - 10:10 AM

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View PostJigabachi, on 15 September 2018 - 09:03 AM, said:

I use a similar mix as... uh. "Wet rub"? No idea how you'd call that in English...

A little oil, worcestershire sauce, mustard, paprika, garlic, pepper, a few other herbs (To be honest, I just walk through the garden and randomly pick some leaves and branches. I recently found out that fennel works really nice for grilled stuff.) and a bit of honey. Mixed up and put into a bag with the meat, I let it sit in the freezer for at least a day. And every time I open the freezer, I toss it around a bit. Little effort, awesome taste.

 

 

I used to use a lot of oil in my rubs until I saw this episode of MvF where some wise old chap said it effectively sealed the meat, preventing it from drawing in the essences of whatever herbs were being used.

Sound plausible but may very well be one of those things where you ask 100 different people and get 100 different answers.


 

Like the idea of honey, will have to give that a try - generally if I'm going for something a little sweeter it tends to be dark brown sugar.


 

09:13 Added after 3 minutes

View Postjabster, on 15 September 2018 - 09:06 AM, said:

 

 

 

I’m very much a fan of steak as nature intended so just some salt and pepper and none of this complicated stuff.

 

Agreed - good quality beef needs little seasoning & should be able to stand on it's own.

I have a farm shop relatively near me that raises all their own meat and won't even sell you beef until it's been hanging for 90 days - simply glorious T-bones, all cut to order - oh my!

 



jabster #80 Posted 15 September 2018 - 10:18 AM

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View PostErwin_Von_Braun, on 15 September 2018 - 09:10 AM, said:

 

I used to use a lot of oil in my rubs until I saw this episode of MvF where some wise old chap said it effectively sealed the meat, preventing it from drawing in the essences of whatever herbs were being used.

Sound plausible but may very well be one of those things where you ask 100 different people and get 100 different answers.


 

Like the idea of honey, will have to give that a try - generally if I'm going for something a little sweeter it tends to be dark brown sugar.


 

09:13 Added after 3 minutes

 

Agreed - good quality beef needs little seasoning & should be able to stand on it's own.

I have a farm shop relatively near me that raises all their own meat and won't even sell you beef until it's been hanging for 90 days - simply glorious T-bones, all cut to order - oh my!

 

 

For the rub, you may get a different flavour but the idea the oil seals the meat sounds like manure to me.

 

The steak part, yep that’s my thoughts on it and the only time I get fancy is with fillet. Add some Thyme and then in the sous vide for an hour or so. Finish it off in the pan.






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