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02-22-2004, 11:47 AM
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OMG !!  Is this the same person who started this thread? If it is Suzanne I cast my vote as an idiot , moron ,**** for braines dummy .
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The two most common things in the universe are hydrogen and stupidity ! |
02-23-2004, 11:31 AM
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Well you know......that is to say.......it could........well........you know if.........but then........
aww screw it this is as idiotic a thing as I have ever heard. I'm going to the market right now and demand that I only pay ground meat prices for such a horrible piece of "cheap meat"!    |
02-23-2004, 12:49 PM
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I am sorry but I want a clarification. Is this the way they serve steak in Juniper?
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-24-2004, 10:09 PM
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Apparently so.
I do not buy the "he's being ironic" theory. I stick with "he's nuts when it comes to steak."  |
02-25-2004, 08:06 AM
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My mama said that if I can't say anything nice I shouldn't say anything at all, so I will just say that "diversity is what makes the world go round".
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02-25-2004, 03:04 PM
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Reminds me of my sister in law and her making sure there is NO red in the meat....I wanna just say make a pot orast and call it a day. Interesting...How many of you choose ribeye over tenderloin (not because of price)...That's what I typically order if I want a hunk of beef. |
02-25-2004, 03:24 PM
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Filet is the last steak I would order, especially if I am paying. But really, though it is nice and tender (seems to be the most important consideration these days, for the masses) it lacks any kind of full flavor. Give me a NY, a Sirloin, a Flatiron, or Ribeye any day over a Filet!!!
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From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
02-25-2004, 06:11 PM
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My favorite boneless steak is a Rib eye
( Yes that cheap piece of meat that most food establishments use just to have a steak on the menu ) , with the NY being a very close second . I love good sirloin also and I normaly use this cut for my beef kabobs . My favorite piece of filet is on the bone in Porterhouse steak as the meat next to the bone has great flavor. I like my beef medium rare as for my taste this leaves the full flavor in the steak .
As for the origional post and this person being ironic or just plain dumb I have realy liked all of your responses on steak ideas!
Thanks , Doug..........................
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The two most common things in the universe are hydrogen and stupidity ! |
02-25-2004, 06:42 PM
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My mama said that if I can't say anything nice I shouldn't say anything at all, so I will just say that "diversity is what makes the world go round". Pete, You are for sure PC, well done lad.
Porterhouse cut from 1173 with a small lip and and lightly trimmed is my favorite.
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"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-25-2004, 06:46 PM
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Now, I'm still not convinced that the cut Chef Kitching is dissing is the same as the one we love so much here in the US of A. But nobody there seemed to answer my question. So I'll ask here:
What is "ribeye" in the UK? Where on the cow does it come from?
edited to add: Isaac, I apologize for hijacking your thread.  |
02-25-2004, 07:00 PM
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Susanne,
The rib eye comes from the primal fourquarter (103).
Many fine cuts come from this primal portion. lip on or lip off, bone on or off. I don't know what other info your getting, but except for minor differences, it's the same here as over the pond.
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-26-2004, 11:44 AM
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Quote: Originally posted by Pete
Filet is the last steak I would order, especially if I am paying. But really, though it is nice and tender (seems to be the most important consideration these days, for the masses) it lacks any kind of full flavor. Give me a NY, a Sirloin, a Flatiron, or Ribeye any day over a Filet!!! | Just to add my $13.98/lb to this part of the topic. Personally I agree with Pete. I will say though that for playing with ideas a filet is best. I will put compound butters and onions etc on a Rib eye etc. However a filet you can top with Fois Gras for a Rossini  stuff it with cheese, butterfly it and stuff it. Roast whole filled with Lobster for you lottery winners etc. So a filet is to play with and a steak is to enjoy with few embellishments. |
02-26-2004, 01:02 PM
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Hey chrose, I remember that you are partial to Rossinis. 
I used to consider them rather passee but I have re-discovered them lately. Where will you find real French foie-gras now that it is banned? 
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-27-2004, 11:19 AM
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Quote: Originally posted by Athenaeus
Where will you find real French foie-gras now that it is banned? | Shhh......I keep a duck in my tub. I'm just waiting until he gets fat enough!  |
02-28-2004, 10:54 AM
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I knew that you had a secret ace in your sleve.
Tell me something, I hope that you follow the classic recipe for Rossinis. When I say classic I have in mind the one Larousse Gastronomique has.
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) | | |
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