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Swagger

SWFLHurricane said:
Lol....C'mon man....I have a Batchelors in Culinary Arts from CIA....I'm well versed in Food....Worcestershire added to Ground Beef/Chuck for a couple of hrs really isn't Marinating.
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Cool. Which one did you attend? I've done several Napa trips and have been to the one out there. Nice place.
 
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SWFLHurricane said:
Lol....C'mon man....I have a Batchelors in Culinary Arts from CIA....I'm well versed in Food....Worcestershire added to Ground Beef/Chuck for a couple of hrs really isn't Marinating.
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So seriously, what do you do with ground beef. Do you put anything in it before you make your burger?
 
SWFLHurricane said:
Jerome Brown invented Swagger at UM....
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I don't know, he may have refined it, but I have to say, I recently went down the rabbit hole of watching old Canes games on Youtube. Many of the best games of the 1981 season are available in their entirety, and I've been watching them. First of all that was a damned good team for the time, but second, even as far back as that, those guys had *it* too, and it was possible because of the work they did. Howard and his assistants had those guys putting in serious work, and it showed on the field. There's an incredible difference between the discipline and execution I see from that old team, vs what we've seen recently.
 
LPK2006 said:
I don't know, he may have refined it, but I have to say, I recently went down the rabbit hole of watching old Canes games on Youtube. Many of the best games of the 1981 season are available in their entirety, and I've been watching them. First of all that was a damned good team for the time, but second, even as far back as that, those guys had *it* too, and it was possible because of the work they did. Howard and his assistants had those guys putting in serious work, and it showed on the field. There's an incredible difference between the discipline and execution I see from that old team, vs what we've seen recently.
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Nah Man....I was at most of the 1981 games at the OB....Possibly my favorite team, since I'm close friends with several of them today, most notably Tony Fitzpatrick....Jerome invented Swagger at UM...
 
OriginalCanesCanesCanes said:
So seriously, what do you do with ground beef. Do you put anything in it before you make your burger?
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Not really....you really shouldn't have to....especially Ground Chuck....I was never one to hide the flavor of quality Ground Beef....let the meat speak for itself...unless it's some cheap Ground beef. Don't get me wrong....adding some Worcestershire isn't a bad thing, and I'm not saying not to do it.
 
SWFLHurricane said:
Not really....you really shouldn't have to....especially Ground Chuck....I was never one to hide the flavor of quality Ground Beef....let the meat speak for itself...unless it's some cheap Ground beef. Don't get me wrong....adding some Worcestershire isn't a bad thing, and I'm not saying not to do it.
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I’m of the belief that once you add any seasoning to ground beef BEFORE forming the patty, it is a meatloaf sandwich.
 
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ben said:
I’m of the belief that once you add any seasoning to ground beef BEFORE forming the patty, it is a meatloaf sandwich.
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Not really....because with Meatloaf you add Bread crumbs, Onion, Garlic and eggs for binders....It's similar to these Morons...who go into an expensive Steakhouse, and 1st thing they do is ask for A-1 sauce....All expensive Steakhouses use USDA Prime Beef....and alot of them aged...whether it's cold aged, or Dry aged (which I prefer) makes absolutely no sense to douse a $35-$70 Prime Steak with A-1 or any other condiment.
 
SWFLHurricane said:
Not really....because with Meatloaf you add Bread crumbs, Onion, Garlic and eggs for binders....It's similar to these Morons...who go into an expensive Steakhouse, and 1st thing they do is ask for A-1 sauce....All expensive Steakhouses use USDA Prime Beef....and alot of them aged...whether it's cold aged, or Dry aged (which I prefer) makes absolutely no sense to douse a $35-$70 Prime Steak with A-1 or any other condiment.
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YES!!! and I’m the farthest from a food snob. I don’t really understand condiments in general. But def not on good pieces of meat.
 
HurricanePhilly said:
YES!!! and I’m the farthest from a food snob. I don’t really understand condiments in general. But def not on good pieces of meat.
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**** no....just Salt and pepper...before the Grill. And to be honest, I don't like using cracked black before grilling...in my opinion it gets bitter. Just salt which aids in drawing alittle moisture out, which results in an outer crust. Cracked black can come when it hits the customer's table.
 
Badbart43 said:
Coach Johnson's book Swagger is an excellent read (or listen on audible).
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I guess I had pre-ordered it on audible. Was disappointed it wasn't JJ narrating. Great read though. It's not a wonder why he was so successful.
 
SWFLHurricane said:
Not really....because with Meatloaf you add Bread crumbs, Onion, Garlic and eggs for binders....It's similar to these Morons...who go into an expensive Steakhouse, and 1st thing they do is ask for A-1 sauce....All expensive Steakhouses use USDA Prime Beef....and alot of them aged...whether it's cold aged, or Dry aged (which I prefer) makes absolutely no sense to douse a $35-$70 Prime Steak with A-1 or any other condiment.
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One steak i am hellbent on trying is a Japanese A5 Wagyu Ribeye. I'm also starting to get into drying my ribeyes for 35 or so days. Love the umami
 
SWFLHurricane said:
Lol....C'mon man....I have a Batchelors in Culinary Arts from CIA....I'm well versed in Food....Worcestershire added to Ground Beef/Chuck for a couple of hrs really isn't Marinating.
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As a ham and egger without such qualifications I can say is it’s **** good!
 
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SWFLHurricane said:
**** no....just Salt and pepper...before the Grill. And to be honest, I don't like using cracked black before grilling...in my opinion it gets bitter. Just salt which aids in drawing alittle moisture out, which results in an outer crust. Cracked black can come when it hits the customer's table.
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****....Why am I not surprised that you are a master chef. When you said you had a degree in culinary, I didn't even bat an eye. Most posters, I would ask for receipts but not you my friend....
 
SWFLHurricane said:
Nah Man....I was at most of the 1981 games at the OB....Possibly my favorite team, since I'm close friends with several of them today, most notably Tony Fitzpatrick....Jerome invented Swagger at UM...
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Can you please elaborate on Jerome Brown inventing swagger at UM. That's twice you said it and the first time, I was going to reply and ask for some nuggets but I decided to hold off. I can't do that twice. First you had my attention, but now you have my curiosity!!
 
mojoxd said:
One steak i am hellbent on trying is a Japanese A5 Wagyu Ribeye. I'm also starting to get into drying my ribeyes for 35 or so days. Love the umami
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I'm not a big Wagyu Guy....to much fat for my liking. USDA Prime is plenty good enough. I realize fat has flavor. But the marbling on a USDA Prime steak is plenty good enough for me. As far as aging, there's nothing like Dry aging...but in Dry aging you really have to know what you're doing. And you must keep a record of the time each side of beef is aged....and of course, the scraping off of the mold.
 
Timmy T-Bag$ said:
Can you please elaborate on Jerome Brown inventing swagger at UM. That's twice you said it and the first time, I was going to reply and ask for some nuggets but I decided to hold off. I can't do that twice. First you had my attention, but now you have my curiosity!!
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Go watch the 1986 UM vs OU game at the opening coin toss....then you'll know. To look at the Head Ref and tell him "We're the Boss" twice on National TV is the epitome of swag. What's not seen on the clip, but told to me by Butch,... Jerome told the Ref, just give them the **** ball at the 50, and let's get this game started....Not much more to say.
 
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