"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 08-12-2008, 11:29 PM   #31
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
LOL - yea, he chimed in - I'm not 100% sure and I want to know too...oh, I guess I should have said................coooome iiiiiiinnnnnnnnnn!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-12-2008, 11:38 PM   #32
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
will no one say "who's there?" geez!

KNOCK knock...
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-12-2008, 11:39 PM   #33
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Who"s there???
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-12-2008, 11:39 PM   #34
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
orange.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-12-2008, 11:41 PM   #35
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
isn't banana supposed to go first?
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-12-2008, 11:50 PM   #36
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
grrrrrrr.

KNOCK KNOCK!!!!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-12-2008, 11:54 PM   #37
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Who's there????? Orange who???????
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-13-2008, 12:03 AM   #38
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
orange ya glad that i didn't say intercellular fluid?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 08-13-2008, 12:08 AM   #39
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
you have been working too hard, BT........LOL!!!!!! I think that you need a strong diuretic.......hahahahahahahahahahahhahaaha....... .my oh my...........my laugh for the day.............
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 08-13-2008, 02:14 AM   #40
Senior Cook
 
Sedagive's Avatar
 
Join Date: Jun 2008
Location: Aliso Viejo, CA
Posts: 171
Quote:
Originally Posted by kitchenelf View Post
It's not blood suzi - don't think that it is. I think it's a protein (now that makes sense) that when exposed to air turns red.

If not, someone please chime in.
Kitchenelf is correct. It's not blood. The red color in the meat juice comes from myoglobin, which is the main pigment in meat (muscle tissue). It is different from hemoglobin, which is the main pigment in blood. They share some similarities, but they are 2 distinctly different things. I learned this from the book, Kitchen Science, by Howard Hillman.
__________________

__________________
Sedagive is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.