Heres a Whopper Women Belong in the Kitchen’ Tweet by The UK Burger King!

originally posted by: sapien82
...men like to do things..

Yeah, like math, science, earning money and killing spiders.

originally posted by: AugustusMasonicus

originally posted by: rickymouse
Women don't belong in the kitchen anymore, they have been conditioned to take a great roast that costs thirteen dollars and add a bunch of unnatural procedures and additives that cost twenty five dollars to make it taste way too yucky.

Curious what these 'procedures and additives' are and who conditioned them to do this.

I blame cooking shows on TV.
I don't need rosemary and that sort of lalligag on a roast of beef. Salt is all that is required.
Spices came into use in the old days to cover the stench of old rotten meat.
I want to taste the beef, not spices.

originally posted by: butcherguy
I don't need rosemary and that sort of lalligag on a roast of beef. Salt is all that is required.
Spices came into use in the old days to cover the stench of old rotten meat.
I want to taste the beef, not spices.

It really all depends on what you're preparing, some dishes require a certain amount of herbs/spices otherwise they are bland as hell.

originally posted by: AugustusMasonicus

originally posted by: butcherguy
I don't need rosemary and that sort of lalligag on a roast of beef. Salt is all that is required.
Spices came into use in the old days to cover the stench of old rotten meat.
I want to taste the beef, not spices.

It really all depends on what you're preparing, some dishes require a certain amount of herbs/spices otherwise they are bland as hell.

I was speaking specifically of beef. I use spices of course. I bathe my eggs in hot sauce at breakfast time. I even put it on my pancakes.
I know a guy that put Tabasco on his girlfriends... marital aid. I would advise against using spices in that case. He wanted her gone, but it cost him.

a reply to: butcherguy

There's beef dishes I'll use herbs with like sous vide filet. It gets seared/basted with garlic, shallot, thyme and rosemary butter prior to serving. You still taste the beef but it's enhanced by the other ingredients.

a reply to: AugustusMasonicus

aye exactly we like to do things

maybe we are just so busy doing things and getting on with doing things we dont stop to question , hey why arent more women doing the things we like to do

originally posted by: sapien82
maybe we are just so busy doing things and getting on with doing things we dont stop to question , hey why arent more women doing the things we like to do

Well, with the examples I gave, math, science, earning money and killing spiders, it comes down to male brains are superior and we aren't afraid of spiders.

originally posted by: AugustusMasonicus
a reply to: butcherguy

There's beef dishes I'll use herbs with like sous vide filet. It gets seared/basted with garlic, shallot, thyme and rosemary butter prior to serving. You still taste the beef but it's enhanced by the other ingredients.

Ugggh. And people complain about ketchup on a steak.

originally posted by: butcherguy
Ugggh. And people complain about ketchup on a steak.

I suppose I could just char the outside into oblivion like they do in Pittsburgh.

originally posted by: AugustusMasonicus

originally posted by: sapien82
maybe we are just so busy doing things and getting on with doing things we dont stop to question , hey why arent more women doing the things we like to do

Well, with the examples I gave, math, science, earning money and killing spiders, it comes down to male brains are superior and we aren't afraid of spiders.

Changed my mind.

originally posted by: AugustusMasonicus

originally posted by: butcherguy
Ugggh. And people complain about ketchup on a steak.

I suppose I could just char the outside into oblivion like they do in Pittsburgh.

I like mine browned on the outside and raw in the center.

originally posted by: butcherguy
I like mine browned on the outside and raw in the center.

Unless it's a very particular type of beef I go with medium rare.

originally posted by: AugustusMasonicus

originally posted by: butcherguy
I like mine browned on the outside and raw in the center.

Unless it's a very particular type of beef I go with medium rare.

Mostly I eat 15/16 Charolais/Hereford. Grain fed.... not finished, fed grain as soon as they are off the milk replacer. You can't buy it in the meat section of the grocery store though.

a reply to: butcherguy

I'm hooked on the Piedmontese beef I grab at my game purveyor, they import cuts of Chianina cattle from Italy so the stuff is stupid good.

originally posted by: AugustusMasonicus
a reply to: Soylent Green Is People

I think it was the exact opposite. This was contrived by a huge marketing firm to illicit the exact responses that have occurred. A mega-corp like Restaurant Brands Inc. isn't going to just slap together a campaign, these things get run past countless layers.

I was considering this as well -- i.e., that they really were going with the positive message (that women need to be better represented in the culinary arts and as the head chefs in the restaurant industry), but they intentionally led with the insensitive tweet in order to get publicity out of it.

Heck, I wouldn't be shocked to learn that it was a Burger King plant who first called out the tweet as insensitive.

So women should not be chefs? They are, btw, only about 20% of professional chefs.

originally posted by: Soylent Green Is People
Heck, I wouldn't be shocked to learn that it was a Burger King plant who first called out the tweet as insensitive.

Now that you mention it I wouldn't doubt this at all and I bet that's what happened.

It's all about reactions. They got what they wanted.

originally posted by: ketsuko
So women should not be chefs? They are, btw, only about 20% of professional chefs.

All the chefs I knew like to get wasted.

originally posted by: AugustusMasonicus
a reply to: butcherguy

There's beef dishes I'll use herbs with like sous vide filet. It gets seared/basted with garlic, shallot, thyme and rosemary butter prior to serving. You still taste the beef but it's enhanced by the other ingredients.

A little kosher salt and pepper, sear both sides it in a VERY HOT oiled pan (cast iron works well for this; it can stand up to the most extreme stovetop heat. Also, use a high-heat oil. Olive oil is not high-heat). Sear each side 3-4 minutes per inch thickness of steak to get a crisp, caramelized exterior. This will give you a medium rare steak. If you want more doneness, finish it in the oven for a few minute.

Whether you finished it in the oven or not, it needs to rest after it's removed from the heat. Cover it with foil or a pan lid and rest it for 5 minutes or so (add a pat of butter to the top if you want). Resting will relieve the pressure inside, otherwise the juices will be more apt to force their way out when you cut it without resting first.

a reply to: Soylent Green Is People

Former culinary school attendee and restaurateur/chef.

But thanks regardless. People should cook more.