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Also, you can't grill up cricket protein and make it taste amazing. |
So many opinions about the right meat when it really doesn't matter what you start with but what you do with it. Just ask any woman (or whatever for you Bronco fans ).
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You can't eat like that everyday and maintain healthy cholesterol levels but most human bodies can handle it just fine a few times a month. |
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Oh no, I'll miss out on the years where I shit in a diaper as an old man : (((( |
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Ribeye fat grilled right is like bacon. Filet is an extreme opposite; less fat. Both are great cuts and very enjoyable but reliant on perpetration and cooking. Same thing with a strip. Btw anyone choosing a T-bone over a filet or strip is an idiot
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The dorm showers were 1) communal 2) non-heated And he would grouse fortnightly about people taking too long showers and 'wasting' water. I was like 'wasting how?' Rocketing it to Mars? Burying it in a barrel? Retaining it through a high sodium diet? Water is an incredibly durable molecule. Our petty needs might dirty it up for a while, but we have myriad ways to return it to purity, and the earth has exponentially more to do so on it's own. So what if a portion of water is bound up in cow shit for a moment or two? The sun will hit that patty, evaporation will occur, it will rain down somewhere else, circle of life. |
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My dad is 73 and has enjoyed meat his entire life. He's quite healthy. :) |
tri-tip cooked just a bit past well done.
just kidding I like to eat snow geese. it tastes like steak with butter on it. plus I have to chew it for a while so I can savor it for twice as long. it really sticks to the ribs |
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For me, ribeye. But I won't turn down a strip. It basically comes down to what's on sale when I decide to do steak unless I'm splurging on something nice (like hitting the prime rack at the butcher). For instance, t-bones were $5.99 last night, and they really were more like porterhouses (the filet portion was ginormous).
As for filet, they are very lean and very tender, but that comes at a cost. To be that lean and tender, they get very little work, which in the end means very little flavor on its own - one of the reasons why restaurant preparations almost always pair a filet with some kind of sauce. |
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