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#976 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#977 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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Posts: 23,166
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#978 | |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $12643829
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Quote:
"Get the **** outta here. And leave your beer. Asshole."
__________________
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Posts: 34,184
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#979 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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What's for dinner? Here's mine...
Quote:
My SIL used to eat her steak well (she's forced herself all the way to medium; considering she used to not go near it if it even had a hint of pink, she's come a long way). But back in the day, I'd buy the family ribeye, strips, or filet and she'd get sirloin or chuck. I refuse to intentionally overlook a good steak. |
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Posts: 35,253
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#980 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1211250
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I have never seen this chuckeye will have to keep my eyes peeled for it.
But I will say this the ribeye has gotten popular why I don't know its really a very fatty steak to me. Ill take a KC Strip or Porterhouse or T Bone and of course Fillet Mignon over it any day. Growing up steak was a luxury and if we had it was usually patio steaks, Charcoal steak or those ground steaks with bacon wrap and a stick through it. Loved those later ground steaks. Don't see them anymore. |
Posts: 24,638
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#981 | |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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Quote:
Not the vegetarians of today , no meat , no dairy at all Period.. When I met her back in the 80's She would eat a bite of chicken breast every now and then , then she moved to well done steak... I have converted her, she now eats Sushi (raw or cooked) and eats her steaks MR like mine ![]() She prefers a NY Strip over a Ribeye though |
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Posts: 23,166
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#982 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
:Spock: Wow. For real? Yeah, there's a bit of fat between the eye and whatever they call the meat around the top, but I'd take a ribeye over any other cut, and it's not even close. Next would be strip, then way down would be porterhouse/t-bone and then filet. What the filet has in tenderness it gives up in flavor. |
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Posts: 35,253
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#983 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $3245380
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Posts: 116,060
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#984 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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Posts: 23,166
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#985 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#986 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $3245380
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Posts: 116,060
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#987 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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What's for dinner? Here's mine...
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Posts: 35,253
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#988 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $3245380
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Posts: 116,060
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#989 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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I don't like Outback steakhouse food much but they make a damn fine slab of prime, just something about the outer bark seasonings they put on it...
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Posts: 23,166
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#990 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
As long as it's not overlooked, rib roast is pretty hard to screw up, even more so if you're roasting at 300 or lower. |
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Posts: 35,253
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