Alex Caceres -120

**Bradbatross** · 03-02-13, 02:35 PM

Why do you say that? Just asking cus I don't know much about the guy he's fighting.

MD · 03-02-13, 02:39 PM

Originally posted by Bradbatross

Why do you say that? Just asking cus I don't know much about the guy he's fighting.

Let me help you out. Kang is a very good wrestler. Probably one of the best in that entire division. He's got absurd transitions that leave him open to submissions, but he's really cleared up his defensive problems in the last couple of years. He's very athletic and very fast.

Betting large against Kang is really silly in my opinion. It's a winnable fight for both guys.

**The iron sheik** · 03-02-13, 02:41 PM

The problem with Caceres is that he's looked kind of good in his UFC fights. That's because he's been fighting people who should be packing your groceries for a living.

**Bradbatross** · 03-02-13, 02:42 PM

Originally posted by MD

Let me help you out. Kang is a very good wrestler. Probably one of the best in that entire division. He's got absurd transitions that leave him oopen to submissions, but he's really cleared up his defensive problems in the last couple of years. He's very athletic and very fast.

Betting large against Kang is really silly in my opinion. It's a winnable fight for both guys.

Thanks for the analysis, I'm always skeptical about betting on Caceres.

**NunyaBidness** · 03-02-13, 02:43 PM

Caceres has got the glow and that makes him a -1000 fav in my book.

MD · 03-02-13, 02:45 PM

Originally posted by Bradbatross

Thanks for the analysis, I'm always skeptical about betting on Caceres.

He grows vegetables in his own all-organic garden and reads beat poetry and open mic nights.

I'll add him to my pussy-fade list, along with every UFC vegen.

**NunyaBidness** · 03-02-13, 02:50 PM

Originally posted by MD

He grows vegetables in his own all-organic garden and reads beat poetry and open mic nights.

I'll add him to my pussy-fade list, along with every UFC vegen.

As a 15-year vegan, penetrate you.

**Sacrelicious** · 03-02-13, 02:51 PM

Oi...vegans.

I was a vegetarian for years as a teenager, and a vegan for one year.

The other night at work after closing me and my buddy pureed proscuito, stuffed beef with it, deep fried it, and then ate it. It was delicious.

Live and learn, age brings wisdom.

**NunyaBidness** · 03-02-13, 02:52 PM

I'm a recovering vegan, actually. Eating chorizo as we speak.

**The iron sheik** · 03-02-13, 02:58 PM

Vegetarian that enjoys dairy and the occasional fish reporting for duty

I'm not into that tofurkey hippie shit though, makes me vomit

**Sacrelicious** · 03-02-13, 02:58 PM

Originally posted by NunyaBidness

I'm a recovering vegan, actually. Eating chorizo as we speak.

I reccomend lamb blood. Its quite difficult to obtain if you are not in the industry, but if you can get ahold of some just throw some salt in it, bring it to a boil, and drink it like tea.

MD · 03-02-13, 03:01 PM

If anyone in this thread eats steak at anything below rare (this includes "medium-rare"), kindly report into this thread so I can fade you for life.

If someone's going to eat a steak that's only medium-rare or, God forbid, well-done (makes me feel dirty just to say that), I really question their mental faculties. I, personally, eat my steak exclusively blue, 15-20 seconds each side on full heat.

**Beelzebubzy** · 03-02-13, 03:03 PM

Originally posted by MD

If anyone in this thread eats steak at anything below rare (this includes "medium-rare"), kindly report into this thread so I can fade you for life.

If someone's going to eat a steak that's only medium-rare or, God forbid, well-done (makes me feel dirty just to say that), I really question their mental faculties. I, personally, eat my steak exclusively blue, 15-20 seconds each side on full heat.

This might be post of the year.
I actually do medium rare when I have steak for the record.

**Sacrelicious** · 03-02-13, 03:03 PM

I'm a rare steak kind of guy,

But that only applies to steak, dont get me wrong, I love a good tartare, but for steaks, I'm all about straight up rare.

Lamb, I do perfer closer to medium rare, but not quite all the way there.

**Sacrelicious** · 03-02-13, 03:04 PM

Also, heres something to think about for the "well done" folks,

We use the shittiest parts of the primal cuts for well done steaks, its so burned you cant tell the difference. You are more often then not getting garbage or pieces with tendons and the like in them and paying a premium for it.

**NunyaBidness** · 03-02-13, 03:05 PM

Originally posted by MD

If anyone in this thread eats steak at anything below rare (this includes "medium-rare"), kindly report into this thread so I can fade you for life.

If someone's going to eat a steak that's only medium-rare or, God forbid, well-done (makes me feel dirty just to say that), I really question their mental faculties. I, personally, eat my steak exclusively blue, 15-20 seconds each side on full heat.

Every year for my mom's birthday I take her to a nice steakhouse, where she orders a filet mignon well done, and then drenches it in A-1 sauce. The waiters beg her not too, one time the chef even came out and asked to please not order it that way. It's hilarious.

MD · 03-02-13, 03:05 PM

Originally posted by Sacrelicious

I'm a rare steak kind of guy,

But that only applies to steak, dont get me wrong, I love a good tartare, but for steaks, I'm all about straight up rare.

Lamb, I do perfer closer to medium rare, but not quite all the way there.

Acceptable. Good job.

Is lamb ok to cook semi-rare? I know steak is all right, as opposed to chicken or pork, due to the density of the meat. Does the same apply for lamb?

**Sacrelicious** · 03-02-13, 03:06 PM

Originally posted by MD

Acceptable. Good job.

Is lamb ok to cook semi-rare? I know steak is all right, as opposed to chicken or pork, due to the density of the meat. Does the same apply for lamb?

Lambs fine so long as you hit what would be considered a standard rare temp.

MD · 03-02-13, 03:06 PM

Originally posted by NunyaBidness

Every year for my mom's birthday I take her to a nice steakhouse, where she orders a filet mignon well done, and then drenches it in A-1 sauce. The waiters beg her not too, one time the chef even came out and asked to please not order it that way. It's hilarious.

Jesus.

**gabe** · 03-02-13, 04:39 PM

Great thread...

How could you eat steak rare, though? Is 15 seconds on each side really enough to kill all the bacteria?

I love my steak medium rare.

MD · 03-02-13, 04:42 PM

Originally posted by gabe

Great thread...

How could you eat steak rare, though? Is 15 seconds on each side really enough to kill all the bacteria?

I love my steak medium rare.

15 seconds on each side is blue, not rare. Rare is cooked far more.

Steak is an incredibly dense meat; bacteria can't survive inside of it. All of the harmful bacteria is on the surface, so as long as the top is cooked, it's safe for consumption. I've eaten steak five seconds each side, it's amazing.

Try a blue, or even very rare steak some time. Leave the steak out for a few hours until it's room temperature, then season, and fry for 25-30 seconds each side on the highest temperature in some oil. Amazing stuff.

**NunyaBidness** · 03-02-13, 04:51 PM

Originally posted by MD

15 seconds on each side is blue, not rare. Rare is cooked far more.

Steak is an incredibly dense meat; bacteria can't survive inside of it. All of the harmful bacteria is on the surface, so as long as the top is cooked, it's safe for consumption. I've eaten steak five seconds each side, it's amazing.

Try a blue, or even very rare steak some time. Leave the steak out for a few hours until it's room temperature, then season, and fry for 25-30 seconds each side on the highest temperature in some oil. Amazing stuff.

Season while it's sitting out. Let the salt do its work.

Also, dry age it in the fridge first. You wouldn't think it makes that much difference, but it does.

**gabe** · 03-02-13, 05:12 PM

you mean let it get to room temperature, season it, toss it in the fridge for a few days, then cook it?

i use butter instead of oil

MD · 03-02-13, 05:15 PM

Originally posted by gabe

you mean let it get to room temperature, season it, toss it in the fridge for a few days, then cook it?

i use butter instead of oil

Oil is generally better for steaks. Rule of thumb is oil for cooking, butter for flavour.

If you're cooking the steak blue or very rare, you want it to be room temperature before you cook it. Otherwise, the middle may be cold. This is a problem a lot of restaurants have, and is one of a few reasons that many restaurants don't serve particularly rare steaks.

**gabe** · 03-02-13, 05:24 PM

Same oil you cook french fries in?

**gabe** · 03-02-13, 05:25 PM

How long do you have to leave it on to consider it rare, if 20 seconds is blue?

**NunyaBidness** · 03-02-13, 05:35 PM

You're both wrong. Cook stakes in ghee. Chef knows what I'm talking about.

**gabe** · 03-02-13, 05:38 PM

Can you guys tell me what it means to order foie gras with your skirt steak or your burger?

**gabe** · 03-02-13, 05:38 PM

I know it's duck fat, but how do they/you use it on the meat?

**gabe** · 03-02-13, 05:40 PM

What brand of ghee do you recommend I get? Could I find it at Whole Foods or do I gotta order online?

Also, where can I find grass-fed butter and coconut butter?

**NunyaBidness** · 03-02-13, 05:42 PM

Originally posted by gabe

Can you guys tell me what it means to order foie gras with your skirt steak or your burger?

It's not duck fat, it's engorged duck or goose liver. They just cut a piece off and toss it on there.

It's really cruel stuff. I won't touch it. I think it's illegal in cali now isn't it?

**NunyaBidness** · 03-02-13, 05:44 PM

Originally posted by gabe

What brand of ghee do you recommend I get? Could I find it at Whole Foods or do I gotta order online?

Also, where can I find grass-fed butter and coconut butter?

I get grass-fed ghee on amazon:

http://www.amazon.com/Purity-Farm-Organic-Clarified-13-Ounce/dp/B0046IIPMW/

I'm sure whole foods carries it too, my regular supermarket even does.

Grass fed coconut butter would be a sight to see.

**gabe** · 03-02-13, 05:47 PM

Originally posted by NunyaBidness

It's not duck fat, it's engorged duck or goose liver. They just cut a piece off and toss it on there.

It's really cruel stuff. I won't touch it. I think it's illegal in cali now isn't it?

i wanted to try it at vegas. STK at cosmo serves it

**NunyaBidness** · 03-02-13, 05:50 PM

Can't fault you there, but if you read about how its made its pretty tough to justify.