Things that "foodies" do

Ketchup on steak is trash and for children only. Now, the snobs going on about people putting Ketchup on their fancy ground up butthole hotdogs are fucking hilarious, though.

You have to try mayo on steak. Ketchup is child tier.

ur a fagit

>put ketchup on ground up steak
>nobody cares
>put ketchup on steak
>everybody loses their minds

I'm sure it's fine for shitty cheap cuts

Ketchup has no real place on any plate but a reluctant place on all plates.

Ground beef should be eaten with sauced tomatoes.
Steak should be eaten with whole tomatoes.

>putting any condiments on steak
repulsive

Depends on the steak. A good cut of high quality beef that's been dry aged would be ruined by condiments. Mid tier steaks aren't hurt by stuff like chimichurri or a French peppercorn sauce. Once you get to cheap, tough "steaks" like top round do whatever you have to in order to choke that shit down.

Now that you mention it I'm not so sure ketchup on steak isn't learned behavior by people who grew up poor so if they ever DID eat steak it was bottom shelf shit and they had to sauce it to get it down

no excuse for donny but it's an interesting idea

if only we lived in a utopia

in fairness, he used quotes--"foodies"--which calls into question whether the word itself is proper to use.

Where do you see ketchup? Fast food and diner level places. It's something to make cheap, low quality food more palatable. If that's what you eat putting ketchup on just about anything savory might seem like a good idea. People do the same thing with ranch dressing.
Quality has something to do with this as well. You can make a white wine spritzer with Barefoot chardonnay and no foul. But using a real French Chablis for that purpose would be a waste. Making a coffee milkshake with run of the mill espresso is fine. Using Intelligensia espresso would be a waste. Some things are so good on their own that you don't want to fuck with them. There's a world of difference between a dry aged Prime rib eye and the steaks you get at Denny's. If you're at Denny's by all means break out the ketchup. But if you're shelling out for a Prime dry aged rib eye and asking for ketchup you're missing the point.

This. Ketchup as a condiment is so strong is masks the flavor of the food you're eating. It's fine for rendered rectums but if you're pissing away good money for a good cut of meat because you think that's what grown-ups do, just to cover it in sugar and vinegar instead of enjoying the flavor of the meat, then you're being pretentious.

Bernaise, whiskey peppercorn, compound butter, and red wine reductions are for steak.

Catsup is for meatloaf

>Catsup is for meatloaf
And the kind of steaks that would have been better ground up and made into meatloaf.

Why would you put any sauce on a steak? I tend to have a dry aged fillet seasoned with salt & pepper and cooked Pittsburgh rare. Even letting it sit for the prerequisite time generates enough juice that it takes a small roll (I tend to go for sourdough with whole mixed olives) to mop the plate clean.

For a good steak? I agree 100%.

For a shitty steak? You need something to make it palatable.

>It's fine for rendered rectums

kek
I use it when I eat beef liver

That's fair. Personally, if I'm eating cheap beef, I'll slow roast a small joint but I can definitely see that sauce (and indeed ketchup if that's your sauce of choice) would be required for a steak (though I'd probably go with a sweet habanero sauce).

I expect you don't mar the delicious flavor of that steak with salt or pepper then? Why are those two different from a sauce?

I mean, I get what you're saying, but it essentially amounts to "stop liking what I don't like" (or in this case, stop liking what the culinary world says you shouldn't like).

Those are flavour enhancers. The amount of pepper you use should be on the edge of imperceptibility. Also, try adding a couple of grains of demerara sugar to lower the temperature required for charring.

Salt and pepper enhance flavors, not override them. If you have a light sauce that enhances the flavor then it is a different story.

kys

>I mean, I get what you're saying, but it essentially amounts to "stop liking what I don't like"
Not quite. What I'm saying is complicated preparation and condiments are how you turn less desirable ingredients into something edible or even great. But when you're starting with ingredients good enough to be shown off simply doing much more than that is kind of a waste. Why pay the premium for good stuff if you're going to treat it the way you treat the less good stuff?

Fillet almost always gets a sauce because they have too little fat to taste good...

>receipt in English
>"Kobe" beef
Sorry but you got trolled user. Kobe beef isn't exported, at all. Never. Hyogo prefecture regulates it strictly. If a restaurant outside of Japan, or even Hyogo advertises "Kobe" beef then they're rusing you.

t.Japanfag from Kobe.

1/10

Not the user you're responding to, but my former butcher (RIP Geoffrey) used to say, "Filet is more about texture than taste."

Too late. Foodie is already a word. You can't stop it by telling people not to use it.

that's actually wrong, you can get it in a restaurant in vancouver and a couple more in the US now, your information is outdated

Whether something enhances or masks the flavor sounds pretty subjective. I can certainly taste the difference between french fries with ketchup and steak with ketchup (beyond the obvious textural difference). If it's overriding the flavor, why not just use less? This applies to both salt and ketchup.

People put high quality ingredients with mediocre ingredients all the time. In fact, it's just about exclusively what they do. It is extremely rare for a dish to be a single ingredient, even at the finest restaurants. It's almost always a bunch of ingredients of varying quality thrown together. You could make the argument that the slightly lower quality ingredients in every single dish are ruining the flavor of the slightly higher quality ingredient in every dish.

Cooking it any more than rare certainly destroys the taste but that's what fattier cuts are for. Perhaps I've been spoiled by 36 day dry aged.

Sorry to break the news to you user. At best it's typical Japanese beef just relabeled "Kobe beef" to make you pay a few extra dollars. Can't pull the Vancouver card on me either, lived there for a while.
>mfw every sushi and karaoke place in Van is owned and operated by Koreans

to add Kobe beef isn't even the best Japanese beef. If you want good Japanese beef get Matsuzaka-gyu or Ishigaki-gyu.

forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/

Mislabelling

Hyogo prefecture, where authentic Kobe beef is produced
The proliferation of beef outside Japan marketed as Kobe beef is an issue for Kobe beef farmers. Due to a lack of legal recognition of the Kobe beef trademark in the United States, it is possible to sell meat that is incorrectly labeled as Kobe beef.[22][23] The Kobe Beef Marketing and Distribution Promotion Association planned to publish pamphlets about Kobe beef in foreign languages.[24]
Japan has a Wagyu Beef Export Promotion Committee.[6]

Is the Achewood cookbook any good? I downloaded it for the jollies but never used any of the recipes.

here you go m8, it's the kobe beef council's list of distributors in other countries

kobe-niku.jp/en/contents/exported/index.php?y=2015

now fuck off weeb

I made beef's bean salad once it was ok. Teodor's flavor burgers are pretty good. pats toasted nut orzo is good. the only one I haven't made that i might want to try is the caramelized onions but it's almost grilling season so I may do that this year to put on meats

>Kobe beef isn't exported, at all. Never

>As of December 15, 2013 Wynn became to first US end-user certified by the Kobe Beef Council as an authorized restaurant partner (a program that also includes Nobu in Hong Kong and the Sands resort in Singapore).

>The Kobe Beef Council’s website also lists the ID number of every single carcass exported to the US (and all other countries), so in theory you could ask for the certificate and then compare its number to the website list using your smart phone at the table.

>ketchup on steak
Do americans really do this?

If you eat your steak with ANYTHING, it should either be sauteed onions and mushrooms, or raw horseradish. Anything else ruins it.

Cheers user. Never expected to find an Achewood fan on Veeky Forums of all places.

Mostly our white trash

Trump is a grifter who failed so far up he became President. America is in for a massive collapse. Like British Empire x 100.

>Hardcore coffeefags are like this too, flipping out when you add cream and sugar to your beverage
I actually couldn't care less, especially when the beans are pre-ground or "extra dark roast" aka burnt to shit, because it masks the shitty flavour of the bad beans. It slightly triggers me when people who claim to be coffee addicts are simply Coffee Mate addicts who solely use coffee as a vessel to consume 500 kcal in sugar, but that's the person's actions to draw attention to self, not their method of consumption, that bothers me.

>t. autist who's spent £5000 on coffee equipment and regularly adds a spot of heavy cream to cups of coffee

You seem to know a lot about coffee, if extra dark roast isn't that great, what should I get instead? I have a really great roastery in my city, but I always get extra dark roast. I french press it, grind before I drink it, and don't take any cream/sugar, if that makes a difference.

>Hardcore coffeefags are like this too, flipping out when you add cream and sugar to your beverage.

That's more of an uninitiated person's misconception of what coffee fans are like. It's because the idea of drinking coffee without cream and sugar is such an alien idea to some people that when they see someone actually enjoying a cup of black coffee it seems like something they must be doing to show off or show how edgy they are

It's kind of like how many people associate wine with fancy dinners and media personalities who go on and on about the year 2005 being OBVIOUSLY better than 2006 and so on, so when they find out someone likes wine they make all kinds of unwarranted assumptions based on their own stupid ideas about wine

People need to stop treating food and beverages as a video game with "levels" and "bosses"

you're pretentious. ketchup enhances the flavor, in my opinion, which is just as valid in your opinion.

kys

yes it does.

you're a pretentious cuck. ketchup on steak is great.

wrong. ketchup on a dennies steak is good. ketchup on a 200 dollar steak is better.

t. increasingly nervous man

>classic Veeky Forums meme
>tried and tested over at least 7 years
>anons responding seriously

not that guy, but I'm pretty nervous. we're basically at the peak of the bubble right now, he has no coherent economic policies and many very incoherent and dangerous ones, no understanding of business other than buying and selling hotels, the only sane people around him are military officers (not that there's anything wrong with military officers but when all you have is a hammer...) and a demonstrated willingness to cause a crisis because of some shit he saw on TV

I'd normally move everything into t-bills but these chucklefucks literally think it would be funny to send the government into default. euro bonds are not looking safe with lepen gaining ground. even japan is bad news if the orange gremlin decides to start a twitter war with the norks

bitcoin is increasingly appealing at this time

Unsweetened coffee and tea will make you nauseous as you have ever been and you will vomit and dry heave for hours.
Shit's pretty fucking gross to me. Unsweetened black coffee is OK to sip but still unpleasant.

I'm 100% for sugar and not into milk or cream but do what you will, I have some vanilla dry creamer because I got really bored of black coffee with sugar for 7 years.

This board is just hateful as fuck, more than any board, and that's probably what you're seeing. Ignore them and they will go do something else.

That sounds like maybe a gastrointestinal issue. The acidity of coffee, even light roast coffee, is not appreciably higher than any other common drink.

If it's a shitty and too cooked steak, go ahead. But a good steak doesn't need sauce.

>yelling at people on the internet about irrelevant opinions

>at the peak of the bubble right now
Hahahaha, you're not even 20, are you?

I feel ketchup is acceptable on steak if its been cooked until medium or well done. If thats the case you fucking need some condiment.

>If thats the case you fucking need some condiment.
On the first read I saw that as "you need some contempt."

I'm 36, why do you ask?

>putting anything I don't like on food

Heh, time for bed champs.

there are a lot of economists who think we are in a bubble right now. guys with PhDs

Trump wants big infrastructure projects and isn't afraid of deficits. That's a recipe for inflation. I bet you twenty million dollars that we have a recession during his tenure

there's also the general "correction every 7 years" principle, according to which we're overdue. we've also got lots of bots in jersey city that trade on tweets and headlines. combined with a leader prone to making wild and vague promises via twitter, this is a recipe for an overheated market that basically has gotten locked in a feedback loop that's going to delay the correction long enough to make it much worse than it otherwise would have been

schaeffersresearch.com/content/analysis/2015/04/22/how-headline-reading-robots-are-changing-the-marketplace

>ignore them
what would be the fun in that

My Wall St contacts say keep your eyes on the gaming industry (casinos and the like). When you see a couple months of downturn there the recession has begun, and will be announced a month or two later.

Better learn to farm and hunt, fuccboi

>I can't have a good paying job so everyone else should suffer
lmao maga dae?

that fucking pic

you mean like share prices or earnings reports? aren't the earnings reports only quarterly?