Serious Eats - seriouseats.com

Shhhhh! Skirt steak is my secret! I don't want it getting out how awesome it is..especially when sliced perpendicular to the grain... don't drive up the price of my favourite cut!

I have a different opinion to you so I MUST be a troll. Of course!

I must also be ignorant because there would be no way that I've raised cattle myself, or gone into Senators offices to lobby for animal rights, or organized anti-whaling protests at IWC conventions, or lead a 1500 person Animal rights facebook group. I must be ignorant!

And yes, ducks and geese CAN actually create award winning foie gras by not being force fed, but the French will try and have you disqualified from competitions because you're not forcing the food down their throats. (http://news.bbc.co.uk/2/hi/uk_news/magazine/6301715.stm)

But I forget I'm an ignorant troll!

Simon's really got me by looking up my history! oh dear.. I've eaten chicken! A shame that I only eat organic free range meat... and yes.. beef and pork as well! It costs more.. but that's because it's the real cost of meat.

It's called "force" feeding for a reason, and that's because the animals don't voluntarily want to eat that much. There's a reason it's illegal in many countries and states.

Ignorant Hypocrite Troll awaiting your next insightful rationalization on how you are SO important that an animal has to be mistreated to taste better.

I do this recipe all the time but rather than use honey + soy which is hard to get the consistency right, I use "Kecap Manis" (http://www.seriouseats.com/2010/08/condiments-in-indonesia-kecap-manis.html), which is an already sweet, thick, sticky soy sauce.

I use this all the time. It is an amazing chicken marinade for bbqing, broiling and frying. My understanding of the name is that Kecap is dutch for Ketchup.

I got my sis-in-law onto it and she uses it as a dipping sauce.

Organic Grass-fed only for me!

Do you know or have you found a chart for sous-viding eggs to different consistencies?