Author Topic: Urgent question for Johnny Falcon. Need serious life advices. (Read 2739 times)

TEMPER · « **on:** February 21, 2014, 08:24:36 PM »

I'm counting on you Falcon. Don't let me down.

So...on my 16oz's of grass fed, pasture raised, organic black Angus New York strip..

should I go with the sea salt and fresh ground black pepper, or the garlic salt and pre ground black pepper?

It's in your hands now John..God speed my young son.

TEMPER · « **Reply #1 on:** February 21, 2014, 11:04:49 PM »

I didn't need your advice at all actually. It was delicious and full of life giving nutrients.

Immediately after ingestion I felt a virile swelling in my groin so I took hold of my wench and thrust upon her this juggernaut heartily forged from granite.

The bovine's tender fleshes dissolved into pure energy in my gut and gave me unimaginable power with my heaves and thrusts.

I made the wench leak juices numerous times and I furiously busted in her, raw no pulling out. My seed is strong from the beef...and my instincts, sharp from the beef, tell me she is now carrying triplets.

She passed out but I was still ablaze from the tren, and beef nutrients in my blood. So I ran 6 miles up a mountain. When I got back she had risen from her pleasure coma and had another beef feast waiting for me. And the cycle shall continue...

Roger Bacon · « **Reply #2 on:** February 21, 2014, 11:05:31 PM »

Great thread bro, I'd eat it

Big Chiro Flex · « **Reply #3 on:** February 22, 2014, 12:18:14 AM »

Great thread bro.

Your skill in the art of storytelling rivals the greatest works of Lavar Burton.

Not sure why you cut your NY Strip into little fagget pieces though

cephissus · « **Reply #4 on:** February 22, 2014, 12:21:01 AM »

Quote from: Big Chiro Flex on February 22, 2014, 12:18:14 AM

Great thread bro.

Your skill in the art of storytelling rivals the greatest works of Lavar Burton.

Not sure why you cut your NY Strip into little fagget pieces though

x2 what the FUCK man

Automation · « **Reply #5 on:** February 22, 2014, 12:29:53 AM »

looking forward to the next chapter....

Costanza · « **Reply #6 on:** February 22, 2014, 12:31:41 AM »

Photos of said wench?

SF1900 · « **Reply #7 on:** February 22, 2014, 12:34:12 AM »

Youre fucked. Eating all that heme iron. $:-\$ $:-\$

ProudVirgin69 · « **Reply #8 on:** February 22, 2014, 12:39:26 AM »

Grass-fed steaks kinda suck.... not worth the extra money

TEMPER · « **Reply #9 on:** February 22, 2014, 02:05:05 AM »

Quote from: Big Chiro Flex on February 22, 2014, 12:18:14 AM

Great thread bro.

Your skill in the art of storytelling rivals the greatest works of Lavar Burton.

Not sure why you cut your NY Strip into little fagget pieces though

It's a technique I picked up a few years ago when cooking bulk do chicken the same way.

I do obviously leave porterhouse and bone-in ribeyes on the bone don't worry. Strips are a bulk steak to me and generally the cheapest cut I buy, so I don't really go nuts on them.

When I'm cooking for 2 or more meals I do 1.5" cubes, turn the skillet as high as possible and do like 30 seconds / shake the pan - and repeat 4 times. Then directly off the heat. Each piece is perfectly rare inside and holds up well to a microwaving later on.

P.s. ROFL @ LAVAR BURTON fucking classic hahha

Roger Bacon · « **Reply #10 on:** February 22, 2014, 02:12:57 AM »

Quote from: ProudVirgin69 on February 22, 2014, 12:39:26 AM

Grass-fed steaks kinda suck.... not worth the extra money

I read this article about what cuts and recipes you need grass fed, corn fed, or grass and corn for. It was interesting, but now I can't find it.

It was related to the composition of each kind of beef.

Roger Bacon · « **Reply #11 on:** February 22, 2014, 02:13:57 AM »

Quote from: Big Chiro Flex on February 22, 2014, 12:18:14 AM

Great thread bro.

Your skill in the art of storytelling rivals the greatest works of Lavar Burton.

Not sure why you cut your NY Strip into little fagget pieces though

That's fucking awesome!!!!

READING RAINBOW!!!

Kwon_2 · « **Reply #12 on:** February 22, 2014, 04:10:20 AM »

Pity the Falcon missed this thread

Could have been some epic advice

_aj_ · « **Reply #13 on:** February 22, 2014, 04:11:58 AM »

Quote from: Big Chiro Flex on February 22, 2014, 12:18:14 AM

Not sure why you cut your NY Strip into little fagget pieces though

Jesus Christ. That was my question...where the fuck did the strip go?

Roger Bacon · « **Reply #14 on:** February 22, 2014, 04:13:14 AM »

Quote from: _aj_ on February 22, 2014, 04:11:58 AM

Jesus Christ. That was my question...where the fuck did the strip go?

Looks like he made finger food for his ride on the faggot wagon.

Marty Champions · « **Reply #15 on:** February 22, 2014, 04:14:58 AM »

temper looking healthy

_aj_ · « **Reply #16 on:** February 22, 2014, 04:17:42 AM »

My butcher has recently been upping his ante with his marinaded steak tips. The marinade is great, and he started offering sirloin tips. Good, good.

Last night, I went in for a couple of (yep) sirloin strips that I was gonna grill whole outside in 2.5 feet of snow, because fuck yeah.

Then I saw that he now was carrying fucking filet mignon tips in the marinade for $3 more a pound. Oh yeah, were they special.

Even got enough for a man's lunch today after my workout.

Marty Champions · « **Reply #17 on:** February 22, 2014, 04:27:56 AM »

actually im kinda dissapointed you had enough time on your hands to make this thread (and really for what benefit?) , ill post something useful later on that is interesting stay tuned

FitnessFrenzy · « **Reply #18 on:** February 22, 2014, 04:56:56 AM »

Quote from: Johnny Falcon on February 22, 2014, 04:27:56 AM

actually im kinda dissapointed you had enough time on your hands to make this thread (and really for what benefit?) , ill post something useful later on that is interesting stay tuned

we're all sitting at the edge of our seats. Don't let us down, Falcone.

Radical Plato · « **Reply #19 on:** February 22, 2014, 05:08:49 AM »

Big Chiro Flex · « **Reply #20 on:** February 22, 2014, 08:02:19 AM »

Quote from: _aj_ on February 22, 2014, 04:17:42 AM

My butcher has recently been upping his ante with his marinaded steak tips. The marinade is great, and he started offering sirloin tips. Good, good.

Last night, I went in for a couple of (yep) sirloin strips that I was gonna grill whole outside in 2.5 feet of snow, because fuck yeah.

Then I saw that he now was carrying fucking filet mignon tips in the marinade for $3 more a pound. Oh yeah, were they special.

Even got enough for a man's lunch today after my workout.

Sirloin is my absolute Favorite steak

Big Chiro Flex · « **Reply #21 on:** February 22, 2014, 08:03:05 AM »

Quote from: TEMPER on February 22, 2014, 02:05:05 AM

It's a technique I picked up a few years ago when cooking bulk do chicken the same way.

I do obviously leave porterhouse and bone-in ribeyes on the bone don't worry. Strips are a bulk steak to me and generally the cheapest cut I buy, so I don't really go nuts on them.

When I'm cooking for 2 or more meals I do 1.5" cubes, turn the skillet as high as possible and do like 30 seconds / shake the pan - and repeat 4 times. Then directly off the heat. Each piece is perfectly rare inside and holds up well to a microwaving later on.

P.s. ROFL @ LAVAR BURTON fucking classic hahha

Quote from: Roger Bacon on February 22, 2014, 02:13:57 AM

That's fucking awesome!!!!

READING RAINBOW!!!

I'm just glad somebody got that reference

ProudVirgin69 · « **Reply #22 on:** February 22, 2014, 09:06:04 AM »

Quote from: Roger Bacon on February 22, 2014, 02:12:57 AM

I read this article about what cuts and recipes you need grass fed, corn fed, or grass and corn for. It was interesting, but now I can't find it.

It was related to the composition of each kind of beef.

If you want a great steak, get grain-fed..... cows that are grass-fed move around too much and usually didn't get to develop good marbling.

Get grass-fed ground beef, stew meat, chili meat--anything where it doesn't have to be naturally tender.

_aj_ · « **Reply #23 on:** February 22, 2014, 09:15:34 AM »

Quote from: ProudVirgin69 on February 22, 2014, 09:06:04 AM

If you want a great steak, get grain-fed..... cows that are grass-fed move around too much and usually didn't get to develop good marbling.

Get grass-fed ground beef, stew meat, chili meat--anything where it doesn't have to be naturally tender.

I like my beef to still have Finaplix pellets in it..

ChristopherA · « **Reply #24 on:** February 22, 2014, 09:16:35 AM »

Quote from: E-Kul on February 22, 2014, 05:08:49 AM

The picture of health! Yes, yes, vegatarian diets for us all! Looks like Shizzo with hair