Re:The case for bad coffee (2015)
by technothrasher on Sunday July 17, 2022 @09:36PM
(#32133533)
> I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs
I usually like my steaks straight up raw, but most steak snobs I know insist on medium-rare as the "perfect" temperature. Truthfully, I won't usually complain about anything from tartare to medium, and you're right, the different amount of doneness has a drastic effect on flavors and sometimes you just want one flavor profile or another.
Re:The case for bad coffee (2015)
by galangalalgol on Sunday July 17, 2022 @10:20PM
(#32133829)
If it has lots of connective tissue like a ribeye, I want medium rare, preferably gotten that way over a long time at low heat then seared, if it doesn't, like a filet, I want it cold and raw.
>Now imagine one with a slice of meat that’s rare and soggy.
Bit of a false dichotomy here. I would take a medium sandwich here. Medium gets you the firmness that you’re hinting that you want for a sandwich without turning it into beef jerky.
> Now imagine one with a slice of meat that’s rare and soggy
you mean a stack of thinly sliced bloody sheets of rare roast beef? I don't know what you're talking about, it makes an excellent sandwich.
But I’ll also admit that heavily browned beef has a distinctive flavor and quality very different from barely cooked steak. Imagine a sandwich with slightly crispy, well cooked beef and all its drippings. Now imagine one with a slice of meat that’s rare and soggy.
Coffee is similar. Different roasts for different desires and uses. There is a point where it is objectively burnt, but not all dark roasts are burnt.