Post Comment - Blue's News

Out of the Blue

[Aug 08, 2012, 09:53 am ET] - Share - Viewing Comments

Over the weekend we discovered the proposed nearby Five Guys restaurant opened its doors, finally giving me the chance to try one of these burgers I've heard so much raving about. The burger was certainly better than other fast food joints, and the fries were outstanding: This certainly makes up for the loss of the one nearby Fatburger, and is closer than that was to boot. They get high marks for using fresh ingredients, as well as for cooking everything, including the fries, to order, as there's no way to replicate that with heat lamps on pre-cooked food.

Fresh Links:	Thanks Ant and Acleacius.
Play:	Planet Juicer. Sota 2.
Stories:	Northeast sees warmest year on record so far. Joss Whedon to Write, Direct The Avengers Sequel. Thanks nin.
Images:	Magician's Dog.
Media:	Rescue of Morpheus - Matrix Source Film Maker. Cat with fixed head position.

Post Comment
Enter the details of the comment you'd like to post in the boxes below and click the button at the bottom of the form.

42.

Re: RE: Follow up

Aug 8, 2012, 22:45

UConnBBall

Blue, Just like to figure out things and not trying to be a pain, so don't reply to this is OK Love all you do for over 10 years!!!!! I say the internet is wrong and chemistry and practical experience shows the effect of salt. Salt causes Osmosis. In Fish it causes the blending of cells and in animal meats it causes water to transfer between the two. Salt cures meats: Beef Jerks, Hams, Prosciutto, Ham, Pepperoni, etc. Heck before refrigeration Salt Cured fish and meats was the only way to save food for later. So MASSIVE coating of salt would cause the meat and fish to dry out and kill cells. Salt is a GREAT tool for working with meats but I wouldn't put it in a burger before I cook it. Makes it hard though a little salt is not a big deal it will always have the same toughing effect on meats UNLESS it is water (wet) brine (Salt Water works miracles in breaking down the tissue of chicken and making it oh so tender). I always in cooking and chemistry always do a A) and a B) so try preparing one with and without salt. If its just a pinch of salt it won't do anything, hence the belief of the "myth" but science and observation isn't on the side of Salt Doesn't Dry Out Foods or Draw Out Water.

Subject

Comment [quote="UConnBBall"Aug 8, 2012, 22:45]Blue, Just like to figure out things and not trying to be a pain, so don't reply to this is OK :) Love all you do for over 10 years!!!!! I say the internet is wrong and chemistry and practical experience shows the effect of salt. Salt causes Osmosis. In Fish it causes the blending of cells and in animal meats it causes water to transfer between the two. :) Salt cures meats: Beef Jerks, Hams, Prosciutto, Ham, Pepperoni, etc. Heck before refrigeration Salt Cured fish and meats was the only way to save food for later. So MASSIVE coating of salt would cause the meat and fish to dry out and kill cells. Salt is a GREAT tool for working with meats but I wouldn't put it in a burger before I cook it. Makes it hard though a little salt is not a big deal it will always have the same toughing effect on meats UNLESS it is water (wet) brine (Salt Water works miracles in breaking down the tissue of chicken and making it oh so tender). I always in cooking and chemistry always do a A) and a B) so try preparing one with and without salt. If its just a pinch of salt it won't do anything, hence the belief of the "myth" but science and observation isn't on the side of Salt Doesn't Dry Out Foods or Draw Out Water. [/quote]

;) :( :o %) :) :| ;P X| :D More

If you have a signature set up, it will be automatically appended to your comment.
If you don't already have a Blue's News user account, you can sign up here.
Forgotten your password? Click here.

Email me when this topic is updated.

Special Codes

b[bold text]b
i[italic text]i
u[underline text]u
-[~~strikethrough text~~]-
c[code text]c
+[bullet point]+
q[quote text (indented)]q
[quote="Author"]quote text (indented)[/quote]
[url=Link]text[/url]
r{red text}r
g{green text}g
b{blue text}b
m{maroon text}m
s{secret text (shows in the background colour)}s

Forum Rules

Disagree all you want but attacks of a personal nature will not be tolerated.
Ethnic slurs and homophobic language will not be tolerated.
Do not post spam, links to warez sites, or instructions on how to obtain pirated software.
Abusing the forums in any manner that could be construed as 'griefing' will not be tolerated.