The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: littlelamb on October 22, 2010, 11:06:48 PM
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What is everyones favorite steak and how do yo like it cooked?
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Ribeye or chuck eye, medium rare.
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(http://store.theperfectsteak.com/store/images/New-York-strip.gif)
medium rare.
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NY Strip or rib-eye.
Rare. Not medium rare. Rare.
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NY Strip or rib-eye.
Rare. Not medium rare. Rare.
holy diarrhea, debk! rare?
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holy diarrhea, debk! rare?
Yep. And I absolutely love a good steak tartare. However, it's very difficult to find a restaurant that serves it anymore. Used to get it at a restaurant in Key West, but they shut down after Wilma went through in '05.
I've been eating raw hamburger for as long as I can remember. I can remember eating it when we lived in South Dakota when I was 5. I want it with salt, pepper, garlic and onion powder....and a bit of worchestershire sauce...no raw egg - that's nasty.
Up until about 4-5 years ago, when I would buy hamburger (I only buy ground chuck), I would buy an extra quarter pound because I would eat it before it went in the pan. Now I worry too much if it's contaminated or not, because most groceries around here don't grind it themselves...it comes in already ground up and they just repackage it. :bawl:
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Yep. And I absolutely love a good steak tartare. However, it's very difficult to find a restaurant that serves it anymore. Used to get it at a restaurant in Key West, but they shut down after Wilma went through in '05.
I've been eating raw hamburger for as long as I can remember. I can remember eating it when we lived in South Dakota when I was 5. I want it with salt, pepper, garlic and onion powder....and a bit of worchestershire sauce...no raw egg - that's nasty.
Up until about 4-5 years ago, when I would buy hamburger (I only buy ground chuck), I would buy an extra quarter pound because I would eat it before it went in the pan. Now I worry too much if it's contaminated or not, because most groceries around here don't grind it themselves...it comes in already ground up and they just repackage it. :bawl:
raw meat . . . holy crap. you eat raw meat. is any of it living? :-)
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As I was cutting up the meat for the Eisenhower Stew, I snipped off a few bites of the top sirloin chunk that was purchased. Nothing finer than raw meat. I prefer my steaks rare, too. I, too, grew up eating raw hamburger. Us Texans have a saying, "Knock its horns off and wipe its ass as it goes down."
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I am surrounded by carnivores! :tongue:
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I am surrounded by carnivores! :tongue:
YEP!! Wanna come over for dinner ??
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YEP!! Wanna come over for dinner ??
absolutely. I will bring fire, though. :fuelfire: :-)
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absolutely. I will bring fire, though. :fuelfire: :-)
Never mind the fire just make sure to remember booze.
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Ribeye... rare... fresh-ground pepper before grilling, salt after...
If it don't moo when 'ya poke it with a fork, 'ya cooked it too long!!!
:drool: :drool: :drool: :drool:
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See WE?? Even a coonass knows how to eat a steak!! :fuelfire: :tongue:
I remember while at a Judo training camp, getting ready for the Nationals, (1984) I went over to the commissary and got a package of raw meat & some garlic. Seasoned it up and chowed down :yum:
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Ribeye or NY Strip. Rare. I wanna hear that cow moo! I like the blood to be warmed and the sides to be seared. Little bit of salt and pepper, and we are good to go. When I want to be fancy I will make some blue cheese butter to put on the steak as soon as it leaves the grill. But that is only for a second-rate steak. When I go to the butcher, nothing touches those beauties.
I love Steak Tartare too. Haven't had it since I was in Belgium. Won't eat raw hamburger from the grocery, but I will from the butcher.
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Porterhouse medium-rare
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Steak au poivre.
(Tenderloin of beef, about 2 inches thick, encrusted with crushed black peppercorns, seared in a hot pan with a butter/EVOO mixture till it's about rare or a bit more (I like a hot pink center), remove the steaks, deglaze with cognac, ignite, add heavy cream and cook till it coats the back of a spoon. Add a bit more cognac at the end, stir, add the steaks back in the pan with the juices, and serve.)
Ain't nothin' finer in this world, except for boobiez, of course. :-)
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Steak au poivre.
(Tenderloin of beef, about 2 inches thick, encrusted with crushed black peppercorns, seared in a hot pan with a butter/EVOO mixture till it's about rare or a bit more (I like a hot pink center), remove the steaks, deglaze with cognac, ignite, add heavy cream and cook till it coats the back of a spoon. Add a bit more cognac at the end, stir, add the steaks back in the pan with the juices, and serve.)
Ain't nothin' finer in this world, except for boobiez, of course. :-)
My favorite meal in the world. Had it in Brussels. Moule au Gratin, followed by Steak au Poivre de vert. With some pommes frites and some lovely Belgian Ale. More than 10 years ago, and I haven't forgotten it yet.
Have yet to master cooking a steak on the stove yet. :(
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Steak au poivre.
(Tenderloin of beef, about 2 inches thick, encrusted with crushed black peppercorns, seared in a hot pan with a butter/EVOO mixture till it's about rare or a bit more (I like a hot pink center), remove the steaks, deglaze with cognac, ignite, add heavy cream and cook till it coats the back of a spoon. Add a bit more cognac at the end, stir, add the steaks back in the pan with the juices, and serve.)
Ain't nothin' finer in this world, except for boobiez, of course. :-)
I love steak au poivre!! Rare, with some garlic sauteed fresh spinach, romaine lettuce with balsamic vinegrette and crumbled bleu cheese.
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Steak au poivre.
(Tenderloin of beef, about 2 inches thick, encrusted with crushed black peppercorns, seared in a hot pan with a butter/EVOO mixture till it's about rare or a bit more (I like a hot pink center), remove the steaks, deglaze with cognac, ignite, add heavy cream and cook till it coats the back of a spoon. Add a bit more cognac at the end, stir, add the steaks back in the pan with the juices, and serve.)
Ain't nothin' finer in this world, except for boobiez, of course. :-)
EVOO?!?!?!?!? OK, Rachel......... ::) :fuelfire:
Like I said in another thread, if one needs a "sauce" on their beef, then it ain't worth eatin'.......
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EVOO?!?!?!?!? OK, Rachel......... ::) :fuelfire:
Like I said in another thread, if one needs a "sauce" on their beef, then it ain't worth eatin'.......
Salt and pepper is about all I put on ribeyes and T-bones.
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EVOO?!?!?!?!? OK, Rachel......... ::) :fuelfire:
Like I said in another thread, if one needs a "sauce" on their beef, then it ain't worth eatin'.......
Don't knock it till you try it, champ. It's a different taste sensation altogether.
Even Texans can get culturefied once in awhile. :tongue: :lmao:
The EVOO thing - well, you could use 30-weight, but that's a little heavy, even for Rachael. (Butter burns at higher temps, you lunkhead, so if you don't like EVOO, getcher self some Pennzoil.) :rotf:
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See WE?? Even a coonass knows how to eat a steak!! :fuelfire: :tongue:
I remember while at a Judo training camp, getting ready for the Nationals, (1984) I went over to the commissary and got a package of raw meat & some garlic. Seasoned it up and chowed down :yum:
I honestly never knew how many people ate their steak rare/rarer/raw. I don't recall ever seeing anyone being served steak that rare in any of our uppity restaurants in Charleston, but that may be because we are too busy eating critters off the sea floor (which strikes me as an even worse idea). :-)
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I am a T-Bone fan, just for that yummy tender side of the steak. Mmmm! But, people will probably think I am crazy, I wany my steak DONE. I don't like it rare or medium rare. The texture seems mushy to me.
I also love a ribeye. A filet is good, but I prefer to have some fat in my steaks for the flavor it gives. Not a strip fan.
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I also love a ribeye. A filet is good, but I prefer to have some fat in my steaks for the flavor it gives. Not a strip fan.
Try a chuck eye. It's the front-end of a ribeye and it has all that good marbling that makes ribeyes so tasty. Plus, they're usually about half the price.
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Try a chuck eye. It's the front-end of a ribeye and it has all that good marbling that makes ribeyes so tasty. Plus, they're usually about half the price.
Darn but I LOVE the charred fat from a beef or pork steak.
I cannot be that bad for us, for the years after I hit 10 years old until now, this is the 1/3 of a steak that has given the meat the flavor.
I learned to eat pork rinds in the south and bake using Lard.
I use a cast iron fry pan with ridges to cook steak. Salt and pepper, that's it.
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(http://z.hubpages.com/u/282750_f520.jpg)
this is bait.
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I honestly never knew how many people ate their steak rare/rarer/raw. I don't recall ever seeing anyone being served steak that rare in any of our uppity restaurants in Charleston, but that may be because we are too busy eating critters off the sea floor (which strikes me as an even worse idea). :-)
Yes WE....you can get rare steak in downtown Charleston....82 Queen.
And those critters off the sea floor are pretty damn good down there too!!! Oysters and bloody Marys out on Shem Creek.... :drool:
Didn't realize you were in Charleston. It's one of my favorite places. Was over there 2 years ago this month....beautiful time of year to be there.
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(http://z.hubpages.com/u/282750_f520.jpg)
this is bait.
Remove the egg and it would be perfect. I don't like raw eggs in my steak tartare. Makes it slimey...:puke:
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Remove the egg and it would be perfect. I don't like raw eggs in my steak tartare. Makes it slimey...:puke:
babes, it died slimey. jus' sayin' :-)
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Yes WE....you can get rare steak in downtown Charleston....82 Queen.
And those critters off the sea floor are pretty damn good down there too!!! Oysters and bloody Marys out on Shem Creek.... :drool:
Didn't realize you were in Charleston. It's one of my favorite places. Was over there 2 years ago this month....beautiful time of year to be there.
I have been to 82 queen many times. they served me a whole cow every time. cooked. lightning was even shooting out of it's butt when they brought it to the table. :-)
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babes, it died slimey. jus' sayin' :-)
maybe so....but steak tartare is definitely not slimey. :tongue:
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(http://z.hubpages.com/u/282750_f520.jpg)
this is bait.
People eat that? :o
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People eat that? :o
exactly! even before they shove it at your face in a drive through window! can you imagine that? :-)
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exactly! even before they shove it at your face in a drive through window! can you imagine that? :-)
And I am soooooo OCD about any raw meat. If I handle any kind of raw meat or eggs, I wash wash wash my hands and bleach my counters and sink!! :rotf:
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I have been to 82 queen many times. they served me a whole cow every time. cooked. lightning was even shooting out of it's butt when they brought it to the table. :-)
:thatsright:
do you eat she-crab soup? :drool:
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:thatsright:
do you eat she-crab soup? :drool:
What exactly is she-crab soup? I was with a friend who ordered it and it looked yummy, but I didn't know what it was really.
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:thatsright:
do you eat she-crab soup? :drool:
absolutely not. the "she" part is enticing. but crabs are cured by topical cream.
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What exactly is she-crab soup? I was with a friend who ordered it and it looked yummy, but I didn't know what it was really.
she-critters in a bowl. trust me, you don't want to go there. :rotf:
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People eat that? :o
Indeed..
*that* actually looks pretty darn tasty.
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she-critters in a bowl. trust me, you don't want to go there. :rotf:
I wondered why it was called she-crab. I assumed it was female crab, but are they cooked? Surely they are. Is it the female parts in the soup? Please tell me no.
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What exactly is she-crab soup? I was with a friend who ordered it and it looked yummy, but I didn't know what it was really.
It's wonderful!! Female blue crab is used, so that the roe (eggs) may be added to the soup.
She Crab Soup Recipe - How To Make She Crab Soup
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half & half cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves
* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.
rest of the recipe is here....http://whatscookingamerica.net/History/Chowder/SheCrabSoup.htm
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I wondered why it was called she-crab. I assumed it was female crab, but are they cooked? Surely they are. Is it the female parts in the soup? Please tell me no.
nope. it is a bowl full of crap vaginas. that is why it costs so much. :bolt:
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It's wonderful!! Female blue crab is used, so that the roe (eggs) may be added to the soup.
She Crab Soup Recipe - How To Make She Crab Soup
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half & half cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves
* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.
rest of the recipe is here....http://whatscookingamerica.net/History/Chowder/SheCrabSoup.htm
Sounds yummy. I'd leave out the roe though. Does that make it just plain ole bisque?
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Sounds yummy. I'd leave out the roe though. Does that make it just plain ole bisque?
I don't like roe to just eat it by itself, however it is quite flavorful and adds to the flavor of the soup. Crab roe is not like caviar where it is little bubble-like things that may/may not "pop" in your mouth, it's fairly smooth. Many people will just pick it out of the crab and eat it....same with lobster roe.
I do like caviar, but I only like the "tiny" egg kind...black, red, orange or yellowish....but the big eggs....oh no!! Caviar is from fish, usually salmon. But all female fish have roe, just most of it isn't harvested and sold for ridiculous prices.
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I don't like roe to just eat it by itself, however it is quite flavorful and adds to the flavor of the soup. Crab roe is not like caviar where it is little bubble-like things that may/may not "pop" in your mouth, it's fairly smooth. Many people will just pick it out of the crab and eat it....same with lobster roe.
I do like caviar, but I only like the "tiny" egg kind...black, red, orange or yellowish....but the big eggs....oh no!! Caviar is from fish, usually salmon. But all female fish have roe, just most of it isn't harvested and sold for ridiculous prices.
for heaven's sake. are you drawing a distinction between different kinds of fish eggs? eggs come from hens. anything else is unnatural. :-)
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I don't like roe to just eat it by itself, however it is quite flavorful and adds to the flavor of the soup. Crab roe is not like caviar where it is little bubble-like things that may/may not "pop" in your mouth, it's fairly smooth. Many people will just pick it out of the crab and eat it....same with lobster roe.
I do like caviar, but I only like the "tiny" egg kind...black, red, orange or yellowish....but the big eggs....oh no!! Caviar is from fish, usually salmon. But all female fish have roe, just most of it isn't harvested and sold for ridiculous prices.
I've tried it a couple of times, but I felt like I was eating poppyseeds. They got stuck in my teeth. Ick. Plus I am not a fan of fish. I like shrimp, crab, and sometimes lobster, but I am not a fish person. I wish I were. It is so lean.
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I eat the roe out of some of the reef fish I catch.
Crumbed and fried in a light garlic butter - but it's gotta be really fresh - same hour caught type of thing.
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nope. it is a bowl full of crap vaginas. that is why it costs so much. :bolt:
I read this 15 minutes ago, and I have not stopped laughing!
:lmao: :lmao: :lmao: :lmao:
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(http://z.hubpages.com/u/282750_f520.jpg)
this is bait.
Thor bait !!
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Thor bait !!
I knew you would be back sooner or later. :-)
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And I am soooooo OCD about any raw meat. If I handle any kind of raw meat or eggs, I wash wash wash my hands and bleach my counters and sink!! :rotf:
Nowadays, pretty much the only raw meat that one really needs to be concerned with is chicken, some fish and ground meats. Eggs, if you get good quality eggs (NOT from chain stores) are OK. I've never had any cross contamination. Of course, I also have a cast iron stomach, so most "bugs" don't bother me.
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Nowadays, pretty much the only raw meat that one really needs to be concerned with is chicken, some fish and ground meats. Eggs, if you get good quality eggs (NOT from chain stores) are OK. I've never had any cross contamination. Of course, I also have a cast iron stomach, so most "bugs" don't bother me.
you do realize that you have just posted an erudite exposition on the subject of eating raw meat, right? :-) :tongue:
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well, I've been eating raw meat (beef) and eggs for at least 48 years ........ :popcorn:
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well, I've been eating raw meat (beef) and eggs for at least 48 years ........ :popcorn:
I am totally not touching that. :fuelfire: WEv1.0 would have plastered into a banter, but you would have had to ban me at the end of it.
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I did leave an opening, huh ?? :popcorn:
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I did leave an opening, huh ?? :popcorn:
I am totally running away. an explosion is due.
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Lessee.
Thor says, "I've been eating raw meat (beef) and eggs for at least 48 years."
Uh huh. Right. Gotcha.
I am SO not going there......
:rotf: :uhsure:
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Lessee.
Thor says, "I've been eating raw meat (beef) and eggs for at least 48 years."
Uh huh. Right. Gotcha.
I am SO not going there......
:rotf: :uhsure:
running and laffin;
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Something I call a venison martini. The day I butcher the deer after hanging a few days in cold weather. It is tradition in my house. Cut the backstrap (loin) in 1 1/2" medalions season with pepper and garlic. Get a cast iron skillet HOT and add butter and seer steak about 2 min on each side, add about 1/2 cup dry vermouth and make a sauce out of pan drippings. Serve rare and hot on hot plate. num yummy. Comming soon! Best steak you will ever, can ever eat!
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A nice rib eye medium rare. I used to put granulated garlic and pepper on before cooking, and lightly salt after. These days I use a little Montreal Steak seasoning.
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If I am going to eat meat, the piece has to be room temperature before I would even think of cooking it.
Now I have a BITCH about bones. Beef Marrow bones that I buy for soups and seasoning and give to my dogs to keep their teeth healthy.
Price has gone through the roof. Like buying a 2 lb. lobster and getting if lucky, 1/2 lb. of meat from both.
Yesterday Hubby came home with store brand pack of 6 bones at ---$2.29 a pound. For freaking bones. Demoulas brand.
When I removed them from the package and turned them over there were black streaks on the bottom of each bone.
Having spent 22 some odd years around processing plants for fish I knew right off that the marks came from a dirty saw blade. Perhaps the blade was oiled and not cleaned properally, what ever that pack went to the dogs, the second pack was imported from So. America and clean as a whistle.
Two years ago these marrow bones sold for .50 cents a lb. Some stores gave them away in fact.
Sign of the times that all the out of work people are turning to beans, rice, marrow bones a can or two of veggies to fill their belly's. They have embraced the So. East Asian diet and feeding a family of 4 for $20.00 a week.
Watch as the price for rice and dried beans triples in the next 6 months. Vegetable oil will also jump up big time and in the cold climates the cost of frozen vegetables or canned will double.
Eggs, well we know what happend there, an excuse to double the price for them.
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Bones w/ marrow in them make a wonderful broth. Ask Eupher, aka "Spoons"..... That's WHY grocery stores are charging as much as they are. Personally, I don't care for meat without bones except for ribeyes. The bones add in extra flavor that can't be added by any other means.
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Bones w/ marrow in them make a wonderful broth. Ask Eupher, aka "Spoons"..... That's WHY grocery stores are charging as much as they are. Personally, I don't care for meat without bones except for ribeyes. The bones add in extra flavor that can't be added by any other means.
Yup. When a restaurant actually takes the time to make stock, you know it's a class act and the food will be a cut above the norm.
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I love me some bone-in New Yorks, medium rare. They need to be 1 1/2" thick.
Next best is Ahi Tuna, barely done (1/4 "grey" around the edges) nearly raw but warmed in the middle, crusted with black pepper.
http://americanfood.about.com/od/seafood/r/searedahi.htm :drool:
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I love me some bone-in New Yorks, medium rare. They need to be 1 1/2" thick.
Next best is Ahi Tuna, barely done (1/4 "grey" around the edges) nearly raw but warmed in the middle, crusted with black pepper.
http://americanfood.about.com/od/seafood/r/searedahi.htm :drool:
Or, crusted with sesame seeds!
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I love me some bone-in New Yorks, medium rare. They need to be 1 1/2" thick.
Next best is Ahi Tuna, barely done (1/4 "grey" around the edges) nearly raw but warmed in the middle, crusted with black pepper.
http://americanfood.about.com/od/seafood/r/searedahi.htm :drool:
Love Ahi tuna....barely done or raw.
Had a freshly caught tuna steak in St Croix....rare and wonderful, a soy sauce glace with an smashed avocado (not guac) on the side. Surprisingly a wonderful combination. :drool:
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Cowboy bone-in ribeye, medium rare, just a bit of blue cheese butter on top.
Failing that, some nice tender steak tips or a Santa Maria tri-tip.
And as far as sesame seeds on seared Ahi...Roy's. Anyone who's ever been there knows of which I speak.
Steak Tartare? Delmonico's in Las Vegas--which also serves an incredible steak.
Finally, back to ahi--THIS is what GOOD Ahi should look like:
(http://www.whatscookingmaui.com/wp-content/uploads/2010/03/ahi-poke.jpg)
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Cowboy bone-in ribeye, medium rare, just a bit of blue cheese butter on top.
Failing that, some nice tender steak tips or a Santa Maria tri-tip.
And as far as sesame seeds on seared Ahi...Roy's. Anyone who's ever been there knows of which I speak.
Steak Tartare? Delmonico's in Las Vegas--which also serves an incredible steak.
Finally, back to ahi--THIS is what GOOD Ahi should look like:
(http://www.whatscookingmaui.com/wp-content/uploads/2010/03/ahi-poke.jpg)
Ahi tartare is wonderful!!! I don't know of any place that serves it here, either... :bawl:
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Ah, ahi poke. That and kelaguen are about the only good things I got from living in Guam.
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I love me some bone-in New Yorks, medium rare. They need to be 1 1/2" thick.
Next best is Ahi Tuna, barely done (1/4 "grey" around the edges) nearly raw but warmed in the middle, crusted with black pepper.
http://americanfood.about.com/od/seafood/r/searedahi.htm :drool:
I agree, YUM!
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That's one thing I loathe about being more in the Central US than on the coasts........ they don't have good seafood!! (I don't consider Red Lobster, "good", just OK, at best)
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That's one thing I loathe about being more in the Central US than on the coasts........ they don't have good seafood!! (I don't consider Red Lobster, "good", just OK, at best)
I don't even consider that very good, or even okay. And yeah, I just saw how much they're charging for bugs there. WTF?
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That's one thing I loathe about being more in the Central US than on the coasts........ they don't have good seafood!! (I don't consider Red Lobster, "good", just OK, at best)
There are a few places you can get good seafood around here. But you have to PAY for it. I don't mind, every once in a while. Tomorrow, I am going to Blue Fish, in Las Colinas. I'll be ordering the ahi tower now I guess....
http://www.thebluefishsushi.com/
There is one in Allen too.
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There are a few places you can get good seafood around here. But you have to PAY for it. I don't mind, every once in a while. Tomorrow, I am going to Blue Fish, in Las Colinas. I'll be ordering the ahi tower now I guess....
http://www.thebluefishsushi.com/
There is one in Allen too.
With all of the construction on 75 in McKinney, I don't go past McKinney unless I really, really HAVE to.
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That's one thing I loathe about being more in the Central US than on the coasts........ they don't have good seafood!! (I don't consider Red Lobster, "good", just OK, at best)
Your state is on the Gulf Coast. :fuelfire:
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Your state is on the Gulf Coast. :fuelfire:
Yeah, like I want to drive 500-600 miles to get there !!! :o I'm closer to OKC than I am Houston or Corpus Christi. Then there's the entire problem of contaminated seafood from the Gulf of Mexico, thanks to 0bamao and BP.......
Furthermore, I KNOW that you've been to my neck of the woods. Ain't any fresh seafood in the grocery stores or restaurants around here.
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With all of the construction on 75 in McKinney, I don't go past McKinney unless I really, really HAVE to.
You could go down Hwy 5. But that is teh suck too. I don't go north past Plano Parkway for the same reason.
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You could go down Hwy 5. But that is teh suck too. I don't go north past Plano Parkway for the same reason.
I remember a day when HWY 5 was the ONLY Hwy from Denison to McKinney. Then, we had to pick up 121 to 75 to get to Dallas (at least expeditiously) Once past McKinney, (North OR South), it's not too bad, excepting traffic. Even then, at the right time of the day or night, traffic can be pretty easy.
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I don't even consider that very good, or even okay. And yeah, I just saw how much they're charging for bugs there. WTF?
I agree, it's shit, expensive shit. Good "bugs" can be had at Fishermans Warf (yes I know it's a tourist trap) but Alioto's had some damn fine Dungeoness crab last time we were there. I was very surprised at how good the place was.
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Sirloin. I like it medium rare, but I eat everything well done now.
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Sirloin. I like it medium rare, but I eat everything well done now.
Why not get a piece of shoe leather, cook it until tender and eat that??
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Why not get a piece of shoe leather, cook it until tender and eat that??
[/quote
It doesn't sound as tasty.
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Why not get a piece of shoe leather, cook it until tender and eat that??
It doesn't sound as tasty.
When I first met Hubby he wanted steak cooked well done, awful way to treat good food.
Today I think he has become an artist at the range. He cooks Steak and it comes out hot pink and ready to go. Chared and crispy on the outside and that wonderful bright pink inside. No seasoning, not even salt or pepper.
Amazing what a woman can cause a man to enjoy even if it takes 20 years.
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It doesn't sound as tasty.
When I first met Hubby he wanted steak cooked well done, awful way to treat good food.
Today I think he has become an artist at the range. He cooks Steak and it comes out hot pink and ready to go. Chared and crispy on the outside and that wonderful bright pink inside. No seasoning, not even salt or pepper.
Amazing what a woman can cause a man to enjoy even if it takes 20 years.
Must not............ :naughty: