MissHuff
A-List Customer
- Messages
- 330
- Location
- Providence, Rhode Island
Big Man said:A 16oz steak? You are my kind of woman!
I'm definitely not a salad with dressing on the side kind of girl.
Big Man said:A 16oz steak? You are my kind of woman!
MissHuff said:I'm definitely not a salad with dressing on the side kind of girl.
BTW. I got this and I'm blushing.ohairas said:Hm.... why am I humming a ZZ Top song? :whistling
JUST KIDDING!
dhermann1 said:That reminds me, any preferences on breed? There's a big push for Black Angus these days. I've had it and enjoyed it, but I suspect it's at least as much a question of how the animal was treated and what it was fed. I saw a couple of Charolais steers get loose in my neighbors yard years ago. They're big and white and look almost mythical. They made my mouth water just seing them galloping down the gulley. Anyone ever have Charolais?
A 96-ounce steak? Cremate it and bring it! * does The Rock "Just Bring It!" hand-gesture* How long do I have to finish, and what's the environment like?ohairas said:The best steak I ever had was at the Big Texan in TX. The place where if you ate that huge 96er or whatever, your meal was free or something? It was SOOOO good. Didn't get the 96er of course.
ohairas said:The best steak I ever had was at the Big Texan in TX. The place where if you ate that huge 96er or whatever, your meal was free or something? It was SOOOO good. Didn't get the 96er of course.
Nikki
My dad bought some Omaha steaks, he loved them, much better than store-bought. There are still some in the freezer, waiting for me to broil them.Sylvester D said:Anyone of any opinions regarding Omaha Steaks? The quality and price?
I used to visit Japan regularly in the 80's for business and was served Kobe beef at least a dozen times; It ain't all that. [huh] Top flight, to be sure, but seriously overpriced from an American vantage point. The U.S. is the sweet spot when discussing beef, globally.bolthead said:I'd love to try some Kobe Beef to see if it's as good as they really say it is. Has anyone here tried any?
Sylvester D said:Got me thinking...
What beers or wines do you enjoy with steak?
I like a Sam Adams lager or an India Pale Ale
oldmansit said:If you are in the ATL drop by Bones. I love the 22oz Bone in Rib-eye.
I prefer mine between medium rare and medium. Some steamed asparagus on the side and Bass Ale to wash it all down. Bring on the mile high ice cream pie or creme brulee and a cordial of Baileys on the rocks.
I bought a dry aged, bone in, rib eye at whole foods. The size of this thing is what publix calls a standing rib roast. Mine had one bone though. A li'l kosher salt, some fresh cracked pepper and onto the grill over lump charcoal. I thought it never would get done. It took 20 minutes a side just for medium rare. But the results was meat heaven! Nice crust on the outside, tender, red, warm center with juices flowing onto the plate. It was worth every penny!
Found a nice meat market near Emory called Shields. They buy a whole side of beef and dry age themselves. They even have sawdust on the floor of the cooler. Have not purveyed them yet but will soon. Not many butchers left in ATL.