1 hour ago, fredwiggy said:

I know what comprises pizza but it's still a good thing to eat in small quantities.

Does this mean that you have backpedalled from your claim that New York Pizza is a healthy food? I mean you have literally claimed for years that you proved that it is. Now you seem to be saying something else.

A dollar slice was my lunch for at least a decade.

And yet:

Still I live.

Maybe I should let a chef educate me.

No, wait, I have to ask one first.

Just too effing goofy.

Edited May 11May 11 by Prubangboy

2 hours ago, Rockyroad said:

Pizza is Italian.

I guess he asked a chef to educate him.

4 hours ago, fredwiggy said:

T-Bone, Porterhouse, NY Strip, all have more fat than Sirloin and taste great without anything added. Lean meat might have zero flavor to you, but not to me and millions of others. if y

Most people add condiments and sauce due to lacking flavour.

5 hours ago, fredwiggy said:

You don't compare Thai food with western. You enjoy both.

Only if fair prices. 300 baht vs 50 baht no contest. That is 3500 baht a week if twice a day. That's 7 nights in a hotel.

4 hours ago, Celsius said:

These are great exaggerations. Actually food in the west is cheap. Much cheaper than Thailand if you are not eating outside. I find everything in Toronto cheaper than Bangkok.

And as luck will have it, I just ordered via app a McDonald's dinner. Combo meal for 5.65 CAD that is 130 baht.

Now go ahead people, critique my dining choice. I'm sure that's cumming

Red Rooster had quarter chicken n chips for $5.50.

4 hours ago, fredwiggy said:

Good cuts don't need anything.

100% of chefs salt the steak before cooking. You do realise that don't you?

9 minutes ago, Rockyroad said:

Most people add condiments and sauce due to lacking flavour.

9 minutes ago, Rockyroad said:

Do you live with most people?

2 minutes ago, Rockyroad said:

100% of chefs salt the steak before cooking. You do realise that don't you?

Who said i didn't salt the steaks? I did say good meat has a good flavor all alone, which it does. Hundred things to add, a hundred different tastes. variety is the spice of life.

9 minutes ago, Rockyroad said:

Only if fair prices. 300 baht vs 50 baht no contest. That is 3500 baht a week if twice a day. That's 7 nights in a hotel.

That's what you do. Others do different things than you, and you have no say. Obviously someone is buying high priced meat.

27 minutes ago, fredwiggy said:

Who said i didn't salt the steaks? I did say good meat has a good flavor all alone, which it does. Hundred things to add, a hundred different tastes. variety is the spice of life.

So why add salt?

@Rockyroad and @fredwiggy do enjoy a good natter 😊

Maybe they can try to incorporate Pattaya into it somehow 😊

2 minutes ago, Rockyroad said:

So why add salt?

Salt tenderizes by cooking and makes a nice crust. Not too much though. The restaurants I visited in Thailand and the US used salt. I had steaks from Argentina, Japan, Australia, Korea and Texas in just the Texas restaurants. I didn't ask when I lived back in New Jersey but I'm sure they also did. Sometimes I use it and sometimes not, and both come out fine.If salt is used, use Kosher.

Edited May 11May 11 by fredwiggy

25 minutes ago, fredwiggy said:

Salt tenderizes by cooking and makes a nice crust. Not too much though. The restaurants I visited in Thailand and the US used salt. I had steaks from Argentina, Japan, Australia, Korea and Texas in just the Texas restaurants. I didn't ask when I lived back in New Jersey but I'm sure they also did. Sometimes I use it and sometimes not, and both come out fine.If salt is used, use Kosher.

Suppression of Bitterness

One of salt’s most significant roles is its ability to selectively suppress bitterness. By reducing the perception of bitter notes in the meat or charred crust, salt allows the brain to more clearly perceive "positive" flavors like sweetness and umami. This makes the savory, beefy profile of the steak feel more intense and well-rounded.

2. Protein Denaturation and Juice Retention

When you salt a steak ahead of time (a process often called dry-brining), the salt draws out moisture through osmosis. This moisture dissolves the salt into a concentrated brine, which is then reabsorbed into the meat.

• The Benefit: The salt breaks down certain muscle proteins (specifically myosin). This "loosens" the protein structure, allowing the steak to hold onto more water during the high heat of cooking, resulting in a juicier mouthfeel.

3. Aromatics and Volatile Compounds

Flavor is largely experienced through smell (retro-nasal olfaction). Salt helps release volatile aromatic compounds from the fat and muscle fibers. By making these compounds more "available" as the meat cooks and as you chew, salt ensures that the characteristic "steak" scent is more pungent and satisfying.

On 4/25/2026 at 9:13 AM, Effective altruism said:

Bangkok has higher ratio of lookers.

No, it doesn't, but due to its population being about 33 times that of Pattaya, the absolute number will be higher.

3 hours ago, fredwiggy said:

Do you live with most people?

No but I've never seen even 1 person not add anything. Statistics tells me this is rare. An opinion poll of 800 people can be accurate within 3% even on a large collection of people. You don't need to ask 100m people who they will vote for. Same thing with anything. Shame you never studied statistics.

27 minutes ago, Rockyroad said:

No but I've never seen even 1 person not add anything. Statistics tells me this is rare. An opinion poll of 800 people can be accurate within 3% even on a large collection of people. You don't need to ask 100m people who they will vote for. Same thing with anything. Shame you never studied statistics.

There are lies, damned lies, and Statistics. It is a popular phrase describing the persuasive power of statistics to bolster weak arguments or mislead. It highlights how data can be manipulated to support any position, often exaggerating results or lacking context.

8 minutes ago, JensenZ said:

There are lies, damned lies, and Statistics. It is a popular phrase describing the persuasive power of statistics to bolster weak arguments or mislead. It highlights how data can be manipulated to support any position, often exaggerating results or lacking context.

Statistics are based on proven formulas with a margin of error.

54 minutes ago, Rockyroad said:

No but I've never seen even 1 person not add anything. Statistics tells me this is rare. An opinion poll of 800 people can be accurate within 3% even on a large collection of people. You don't need to ask 100m people who they will vote for. Same thing with anything. Shame you never studied statistics.

54 minutes ago, Rockyroad said:

How do you deduce that I never studied statistics by that? Just another assumption. Why bother to argue such a point when there's no way of telling what others do? Stats do have some meaning but they're not the end all. Stats have errors as it's still only a small percentage.

Yes, in my life I've seen most people adding something to steaks, if only the salt. When I order a steak, most of the time I never add anything, and that goes for many of the people I've eaten dinner with, which is thousands if you count my family.

The side orders, baked or fried potatoes with toppings, a salad and a drink are enough. The steak itself just with salt tastes great. I do use AI sometimes, but maybe one out of 5 times. I lived in Texas 32 years, and have seen many people just eating the steak as it comes from the grill. All in all this doesn't matter, as again, no one knows what anyone else does unless you actually see them.

1 minute ago, fredwiggy said:

How do you deduce that I never studied statistics by that? Just another assumption. Why bother to argue such a point when there's no way of telling what others do? Stats do have some meaning but they're not the end all. Stats have errors as it's still only a small percentage.

Yes, in my life I've seen most people adding something to steaks, if only the salt. When I order a steak, most of the time I never add anything, and that goes for many of the people I've eaten dinner with, which is thousands if you count my family.

The side orders, baked or fried potatoes with toppings, a salad and a drink are enough. The steak itself just with salt tastes great. I do use AI sometimes, but maybe one out of 5 times. I lived in Texas 32 years, and have seen many people just eating the steak as it comes from the grill. All in all this doesn't matter, as again, no one knows what anyone else does unless you actually see them.

You never went to Uni where they study such things. That much is obvious.

2 minutes ago, fredwiggy said:

. I lived in Texas 32 years, and have seen many people just eating the steak as it comes from the grill

Pre salted steak.

9 minutes ago, Rockyroad said:

You never went to Uni where they study such things. That much is obvious.

You still don't realize that most of learning is from reading AFTER high school, and that people can learn just as much by personal research online and with books than by listening to teachers in a class. Do you know how much schooling is done online?

What is obvious is that you haven't a clue what anyone does or doesn't know about any particular subject, and you're also the king of looking up AI just to try and prove points to people who already know what you're posting.

9 hours ago, fredwiggy said:

and Bacon tastes great, even though it's mostly fat, which is why it's a very occasional thing for me

Get the real thing then and not the fatty stuff you get.

Edited May 11May 11 by wil iam not

13 minutes ago, Rockyroad said:

Pre salted steak.

Yes, pre- salted with nothing else added.

Just now, wil iam not said:

Get the real thing then

I haven't bought bacon in decades. When someone has some at their house and I'm there in the morning I'll have a few pieces. It's a treat for me.

Just now, fredwiggy said:

You still don't realize that most of learning is from reading AFTER high school, and that people can learn just as much by personal research online and with books than by listening to teachers in a class. Do you know how much schooling is done online?

What is obvious is that you haven't a clue what anyone does or doesn't know about any particular subject, and you're also the king of looking up AI just to try and prove points to people who already know what you're posting.

Statistics are taught at Uni level. I studied it. You didn't. You make these claims all the time about people which are based on anti science.

1 minute ago, fredwiggy said:

Yes, pre- salted with nothing else added.

Which is fine as salt enhances flavour. You can even add salt to desserts to balance out the sweetness. I eat ice cream with creatine and protein powder.

1 minute ago, fredwiggy said:

Yes, pre- salted with nothing else added.

After a career in kitchens I learned to salt a steak either a few or 24 hours before, OR immediately before grilling. The salt draws water out of the meat, and short time before, less than 40 minutes, does not give the meat chance to re-hydrate and the surface stays wet preventing the Maillard reation to take place.

Just now, Rockyroad said:

Statistics are taught at Uni level. I studied it. You didn't. You make these claims all the time about people which are based on anti science.

Do you not realize yet that no one believes anything you say, and your replies also show how little you do know. You actually think you can educate people here, who have been around for decades, about things they already know.

You don't know anything I or anyone else here has studied.

The same retorts every day, and your score still doesn't get through to you, so it's a waste of time integrating with you and a couple of others here, who act exactly the same way.

Immediate dismissal of anything you say, and arguments that turn into childish insults, all from the peanut gallery of small minds. People give you chances and you ruin every one. Get a grip.

Just now, wil iam not said:

After a career in kitchens I learned to salt a steak either a few or 24 hours before, OR immediately before grilling. The salt draws water out of the meat, and short time before, less than 40 minutes, does not give the meat chance to re-hydrate and the surface stays wet preventing the Maillard reation to take place.

Exactly. The same way they do it in Texas and how I learned myself, working in a few steak houses in New Jersey before and after I moved to Texas.

Edited May 11May 11 by fredwiggy