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06-03-2014, 10:02 AM | #976 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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06-03-2014, 10:06 AM | #977 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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06-03-2014, 10:10 AM | #978 | |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $11593829
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Quote:
"Get the **** outta here. And leave your beer. Asshole."
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06-03-2014, 10:12 AM | #979 | |
Cast Iron Jedi
Join Date: Nov 2004
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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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06-03-2014, 10:17 AM | #980 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $161250
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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. |
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06-03-2014, 10:19 AM | #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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06-03-2014, 10:21 AM | #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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06-03-2014, 10:26 AM | #983 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2525380
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06-03-2014, 10:27 AM | #984 |
Molôn Labé
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Location: North Carolina
Casino cash: $8566872
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Posts: 23,166
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06-03-2014, 10:28 AM | #985 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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06-03-2014, 10:29 AM | #986 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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06-03-2014, 10:31 AM | #987 |
Cast Iron Jedi
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What's for dinner? Here's mine...
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06-03-2014, 10:34 AM | #988 |
(Sir/Yes Sir/Aye Aye Sir)
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06-03-2014, 10:34 AM | #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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06-03-2014, 10:37 AM | #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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