What's With All These Pretzel Buns Popping Up Everywhere?

Mariahxxx said:
and the best steak / beef contains fat. if you want the scientific breakdown Ill give it to you, What happens is that enzymes in the meat's muscle cells begin to break down the meat's proteins, fats, and glycogen—a carbohydrate—into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging—the most important and flavorful one, in fact—is glutamate.

when you cook meat it breaks down the oils in the fat, which are absorbed into the meat, causing increases in flavor. the more fat, the more flavor. thats why grilling over flame is the worst way since you lose so much fat when it drips into the fire.
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FreeOnes_Anders said:
Umm.... so basically what I said then which you claimed was incorrect?
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not at all. you said the fat has no flavor which is NOT true. when the fat is heated a metabolic change takes place. the fat liquifies and is absorbed into the meat, therefore making it MORE flavorful. that is NOT what you said.

and please tell us which fish are the most flavorful? Salmon. Tuna. Mackerel. Anchovie. Sardines to name a few. And why are they so much more flavorful? Because of the oils aka FAT!
 
I know what I said read wrong. Oil is fat, but I meant it's in a different form. and oil is not the same as blubber. there are healthy and unhealthy oils. olive oil is heart healthy whereas peanut oil is not. Fishoil is not the same fat as fat in a pig or a cow. it has more omega fatty acids which break down differently and have much lower smoke points (temperature tolerance)
 
So what you´re saying here is that its ok for you to nitpick on what I said but I shouldnt do the same to you?

If you are going to do this then you best make sure to be a hell of a lot more clear in your statements.

And with that I really am out.
 
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yeah yeah. In all fairness, you started this exchange by saying " It just looks like meltdown in a fatfactory." and then followed it up with an insult "Sorry to say, but if you have to use high fat food to make it tasty then you´re not a very good cook."

So if you had shared your lamb beef burgers and not taken a shot at me, I wouldn't have said a peep.
 
The most flavorful cuts of beef are the ones lacking fat. The tougher cuts of meat that are worked by the ******* muscles are what makes them flavorful. Marbled beef just makes a juicier steak/burger because the fat melts during cooking. This coming from my uncle who's been a butcher for 40 years.
 
ok go buy a piece of chuck and a ribeye and cook them just the same and see which one tastes better. if you braise a piece of shoulder or butt in a flavored liquid like red **** or **** or stock for 8 hours it's really flavorful, but what are you tasting? you're tasting spices and **** or whatever you braised it in. Most pieces of meat like that are supposed to be rolled in flour and seared before they go into the pot to be slow cooked. That is a big boost of flavor also. I love pot roast, but if you just cooked the roast by itself it would be like eating a shoe.

you always seem to chime in with some dumb ****. your uncle either lied to you or doesn't know what the fuck he's doing. I have a butcher I go to a few times every week. He's a greek guy in his 70s who's been a butcher since he was a *** in Greece. I would trust him about meat more than I'd trust anyone.
 
Mariahxxx said:
ok go buy a piece of chuck and a ribeye and cook them just the same and see which one tastes better. if you braise a piece of shoulder or butt in a flavored liquid like red **** or **** or stock for 8 hours it's really flavorful, but what are you tasting? you're tasting spices and **** or whatever you braised it in. Most pieces of meat like that are supposed to be rolled in flour and seared before they go into the pot to be slow cooked. That is a big boost of flavor also. I love pot roast, but if you just cooked the roast by itself it would be like eating a shoe.

you always seem to chime in with some dumb ****. your uncle either lied to you or doesn't know what the fuck he's doing. I have a butcher I go to a few times every week. He's a greek guy in his 70s who's been a butcher since he was a *** in Greece. I would trust him about meat more than I'd trust anyone.
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What you're talking about now isn't fat vs. lean, you're talking about cooking methods. It doesn't matter how you cook it, the flavor comes out where the muscles of the ****** are worked. Thats just basic biology. Steaks and tougher cuts of meat have more connective tissue which contains loads of flavor, and while yes, fattier cuts prove to be more tender which makes them more desirable to a lot of people, tougher cuts have been continually exercised and have had the ***** flowing directly to the muscle tissues and connective tissues. That = flavor. Yes you can't flash fry a piece of chuck meat because it'll toughen right up, and it has to be braised but we're not talking about cooking methods. We're talking straight up biologically and naturally flavorful cuts - which happens to be where the ******* are having their muscles worked. Fat is fat, it adds moisture during cooking. But fat inherently does not contain the flavor of the beef - the actual BEEF does.
 
ok so you can cook something for 8 hours to get it to taste good. I wouldnt say better, but very good.
 
Never thought I would say this but I have to side with Mariah on this one. Fat in beef does nothing but inhance the flavor of the beef. Thats why beef like Kobe is so expensive, because it tastes better. Also thats why low fat anything doesnt taste as good.
 
see that didn't hurt so much did it? :) welcome to the dark side Thoros.

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luis1972 said:
why not become vegan?
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I would rather not live
 
Not a Pretzel Bun but Carl's Jr has these great bakery buns now. I just ate a very delicious $6 Western Bacon Cheeseburger. I know the charbroiling gets rid of the grease but I really enjoy the cooked-on-the-fire flavor.
 
they use an artificial smoke flavoring. the fire they cook it on is a propane fire. the chemical is what makes it taste smoky. same with burger king.
 
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