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Steak vs Chicken
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jagbender
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chicken vs steak - Anabolic Steroids, Bodybuilding Discussion Forums - Steroidology
That question is like asking a fisherman what is the best lure to use. 100 answers not all wrong.
eat both variety is good both have the pluses. I can only eat so much chicken and a good steak is really satisfying. chicken gets boring.
Chicken breast ot thighs??
Prime rib or Filet Mignon
Both have a wide variery of fat levels
opening a big can of worms Have fun!
That question is like asking a fisherman what is the best lure to use. 100 answers not all wrong.
eat both variety is good both have the pluses. I can only eat so much chicken and a good steak is really satisfying. chicken gets boring.
Chicken breast ot thighs??
Prime rib or Filet Mignon
Both have a wide variery of fat levels
opening a big can of worms Have fun!
what kinds of fish? i eat alot of tuna, tolapia & cod. do you have any other suggestions?
Easy question. If I had to choose one or the other for sheer enjoyability, bring on the muthafuckin beef.
suprfast
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I've never heard anyone say, "Chicken, It's what's for dinner."
Beef all the way.
Beef all the way.
Agreed!
I eat way more chicken and fish when Im trying to lose weight so when I have been bulking these past 3 months it was a 1lb steak 4-5 days a week for calories, protein and the deliciousness...
jagbender
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Salmon good Omega's
chicken all the way!
Anybody who picks chicken over steak (and fried chicken dont count) is either GHEY, Homeless, or full of shit. lol
stfuandliftbtch
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chicken-cutting with low fat
chicken-bulking
steak-cutting with low carbs
steak-bulking
either or doesn't matter..
ya' Dig?
chicken-bulking
steak-cutting with low carbs
steak-bulking
either or doesn't matter..
ya' Dig?
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lawl!
Steak all the way! I'm having chicken for dinner though. Not really thrilled about it.
What if it smells like fish but taste like chicken!!! pussy the other white meat!
I had ghetto ass turkey burgers and some flavored rice deal. I wasnt impressed.
Beef is too general...I would take chicken breast over most beef, depends on cut. Top 5 meats for me.
1. Fillet Mignon
1a. Salmon
3. Turkey Breast
4. Shrimp
5. 93% Ground Beef/Chicken Breast (tie)
1. Fillet Mignon
1a. Salmon
3. Turkey Breast
4. Shrimp
5. 93% Ground Beef/Chicken Breast (tie)
suprfast
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Filet is boring. Really lean, flavorless piece of beef. No filet is ever just served as is. It normally has a sauce that accompanies it.
If you want flavorful beef a nice grass fed ribeye is the winner hands down, cooked to a beautiful medium-rare.
Now if we said chicken vs ground beef, id take the chicken.
kris
If you want flavorful beef a nice grass fed ribeye is the winner hands down, cooked to a beautiful medium-rare.
Now if we said chicken vs ground beef, id take the chicken.
kris
suprfast, you know how to eat.
I had steak and eggs for breakfast this morning, with homemade cornbread drizzled with honey.
Besides, beef gets all the best slogans:
Beef. It does a body good.
It's what's for dinner.
Nothing else is beef.
And let's not forget "Where's the beef?"
I had steak and eggs for breakfast this morning, with homemade cornbread drizzled with honey.
Besides, beef gets all the best slogans:
Beef. It does a body good.
It's what's for dinner.
Nothing else is beef.
And let's not forget "Where's the beef?"
I thought it was "MILK" It does a body good.
suprfast
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I think it is, "BUILT does my body good."
If you ever thought a piece of chicken breast looked tasty, slap yourself.
Check out this 26oz ribeye I indulged on. Yes, I said 26oz. The one on the left was 10oz for comparison reasons.
Shit. Well it SHOULD have been "BEEF".
If you ever thought a piece of chicken breast looked tasty, slap yourself.
Check out this 26oz ribeye I indulged on. Yes, I said 26oz. The one on the left was 10oz for comparison reasons.
Gaaah that reminds me of my last trip to Edmonton. DAMN but that city knows how to serve a steak.
GMO
Board Rep
Both...
Steak.... hands down. Suprfast said it best. No one gets excited looking at a fleshy piece of chicken breast. But a nice marbled piece of steak.... MMMMM buddy!
I disagree on the filet mignon accessment. Pine Club in Dayton OH, Stonewood Grill in Bradenton FL, or even Ruth's Chris steakhouse, all have incredibly tasty filet mignon, no sauce and melts in your mouth.
In my diet I try to cycle red meat (steak, roast beef, ground beef), salmon, chicken breast, pork, and the occasional garbage proteins like sausage, pastrami, pork roll, ham, etc.
I disagree on the filet mignon accessment. Pine Club in Dayton OH, Stonewood Grill in Bradenton FL, or even Ruth's Chris steakhouse, all have incredibly tasty filet mignon, no sauce and melts in your mouth.
In my diet I try to cycle red meat (steak, roast beef, ground beef), salmon, chicken breast, pork, and the occasional garbage proteins like sausage, pastrami, pork roll, ham, etc.
I am posting this on behalf of myself, and my mom.
How do you make a boneless skinless chicken breast taste good? how do you cook it?
We normally cook it on the stovetop, but today tried in the oven wrapped in tinfoil.
It just tastes VERY VERY dry in the inside...not really dry, but tasteless, like it sucks. Is there a way to change that? make is juicy or something?
How do you make a boneless skinless chicken breast taste good? how do you cook it?
We normally cook it on the stovetop, but today tried in the oven wrapped in tinfoil.
It just tastes VERY VERY dry in the inside...not really dry, but tasteless, like it sucks. Is there a way to change that? make is juicy or something?
suprfast
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Its chicken breast and is very very lean. If you want to keep it moist you have to monitor it and don't over cook it. Get a good thermometer and pull it when you hit 160-165 F. It will continue to cook after you remove it. If you pull it when you hit the overrated USDA chart it will cook past the 180 they recommend and it will be dry.
Now to make it taste good?? Everyone is different. Sometimes I just pan sear it and finish in the oven. Cook it all the way on the stove top throw it in a sandwich. A million ways to cook this versatile protein. If you want to keep it moist try this one.
Wrap it in bacon and throw it in the oven. Cook until 165F. Remove the bacon if you are worried about the fat and eat.
Another popular approach would be brining the chicken before you cook it.
If all else fails, get another mom to cook you dinner
I like poaching it while still on the bone. It comes out a lot more moist that way. You can leave the skin on until after it's cooked.
Boneless-skinless, I pound between sheets of saran wrap, then panfry quickly on a nonstick pan with a little bit of butter and garlic, and whatever seasonings I'm in the mood for.
Boneless-skinless, I pound between sheets of saran wrap, then panfry quickly on a nonstick pan with a little bit of butter and garlic, and whatever seasonings I'm in the mood for.
Its chicken breast and is very very lean. If you want to keep it moist you have to monitor it and don't over cook it. Get a good thermometer and pull it when you hit 160-165 F. It will continue to cook after you remove it. If you pull it when you hit the overrated USDA chart it will cook past the 180 they recommend and it will be dry.
Now to make it taste good?? Everyone is different. Sometimes I just pan sear it and finish in the oven. Cook it all the way on the stove top throw it in a sandwich. A million ways to cook this versatile protein. If you want to keep it moist try this one.
Wrap it in bacon and throw it in the oven. Cook until 165F. Remove the bacon if you are worried about the fat and eat.
Another popular approach would be brining the chicken before you cook it.
If all else fails, get another mom to cook you dinner
I'll tell my mom and we'll give it a shot, see how it turns out next time we cook/make the chicken
But.... i think im going to stick with my mom cooking diiner... her food is fucking awesome.
