My wife and I had nice a homemade pizza but that was three hours ago and now you bastards have gotten me hungry again with this thread and it's time to see if the refrigerator light still works. *grin*
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
This is exactly it.....and I knocked it out of the park if I do say so myself.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
I am not so sure about that. Are you saying per pound? Because I dont think that is true. However, there is less Tenderloin available as a resource on the animal, so that is probably why.
Is meat tasting better on the bone as opposed to not really a discussion? Every body knows beef on the bone is much more flavorful. I think filet off the bone tastes very metallic.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
RE: Bill.in UT I thought you were more soohisticated than this:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
The point is not whether filet tastes better than other steaks. The point is whether people prefer filet cooked on the bone or off the bone. I think the answer is pretty evident. And it's not rarity or scarcity that determines price, it's supply vs. demand. Beef liver is relatively "rare" compared to other parts of the steer, but it's also cheap because not many people want it. The songs I've written are pretty rare also, but they're worth nothing, lol
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
RE: Bill.in UT I thought you were more soohisticated than this:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
RE: Bill.in UT I thought you were more soohisticated than this:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
RE: RE: RE: Bill.in UT I thought you were more soohisticated than this:
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
I love that you said that Drew. Sometimes when people know how much I love to cook they think I might be some kind of food snob. No way. I like any food that tastes good to me. One of the days I'll never forget was when my wife was out of town and I had 3 meals that day at fast food restaurants and loved every one. Starting with eggs and corned beef hash at IHOP. If I had to guess, the other 2 meals were probably a Whopper at BK and a quarter pounder with cheese and filet of fish at McD.
I'm going to ruin it with my dinner... Not one, but two Wendy's doubles with cheese, both with no ketchup, and no bun. Came home, and threw them on Sola bread low carb burger buns, and had at them. I fucking loved them. Tomorrow brings, either extra spicy butter chicken over cauliflower rice, or shrimp & andouille jambalaya, again made with cauliflower rice. Maybe a big pour of bourbon too.....
Do the jambo smith....ismith....its fucking cold out.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
My bad. That steak was gorgeous, Chopper.
Again, it's not whether filet is a better tasting steak than any other, it's just whether filet itself tastes better cooked on the bone or off the bone. It seems like you're agreeing with off the bone. I happen to be a big sauce fan, filet is a great canvas for that. I also love filet from the sous vide, I can get the temp perfect. I haven't been happy with my results with fatty cuts from the sous vide. I'd much rather grill a ribeye on NY strip on the bone
RE: RE: RE: Bill.in UT I thought you were more soohisticated than this:
Again, it's not whether filet is a better tasting steak than any other, it's just whether filet itself tastes better cooked on the bone or off the bone. It seems like you're agreeing with off the bone. I happen to be a big sauce fan, filet is a great canvas for that. I also love filet from the sous vide, I can get the temp perfect. I haven't been happy with my results with fatty cuts from the sous vide. I'd much rather grill a ribeye on NY strip on the bone
Ahhhhhh thank you but I was just breaking your chops (no pun). The reason I was pointing it out though was for the reason you submitted: its quite difficult to cook both sides to same temp when attached to the same bone. Hence my desire for acknowledgemnt (I really didnt need it....was just being a doosh.
But you have it backwards. I prefer the filet cooked on the bone.
However, like you, I also enjoy sauce. A filet in wonderful bernaise, beurre rouge, foie butter or in a Wellington takes me longer to eat than a 24 oz porterhouse because I need to savor the differing flavors. A chateaubriand finished with crispy shallots and fresh bitter greens...you cant go wrong with that for a dinner for a large gathering.
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Also, I think a homemade simple Pico (Jalapenos, Cilantro, Tomatoes, Green Onions, Olive oil/Red Wine Vinger, Salt, White Pepper, Garlic, and Lime. I also use salsa verde instead of red Salsa work best with the street tacos.
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Thanks, Montana. I took my maringade from Jeff Mauro and it's pretty much the same as yours, except it's got no soy sauce.
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Ive never done carne asada. Will be demoing this. Might use flank instead of skirt though just because I want to make more of it, flank is easier to find in markets and actually like flank steak.
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
RE: RE: I tried the long marinade and it was too much
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Ive never done carne asada. Will be demoing this. Might use flank instead of skirt though just because I want to make more of it, flank is easier to find in markets and actually like flank steak.
Thanks montana.
My pleasure Chop. A suggestion if you go the 5-6 hour marinade. Score the Flank in a diamond pattern to let the marinade penetrate
Temp do you cook the beef? Im assuming you use it for tacos or burritos...I would guess no cooler than medium?
Skirt and Flank cook quickly. I reverse sear it so I do 300 degrees each side for 6 mins each then pump it up to at least 500 for a 2 min sear each side
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
If JJ is really BL, which I had no idea of, I certainly have the highest respect for his culinary opinions. I actually consider him and Drew to be among my mentors here. Still making some of his dishes. Hey, BL, if you're out there.
RE: RE: RE: I tried the long marinade and it was too much
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
It's funny. I get a lot of my recipes off TV cooking shows. I also plan my menus into my calendar, often a couple of weeks ahead. So I was planning seared duck/skin on, dry-rubbed and confit, which I'll freeze, for today. Yesterday I watched Jacques Pepin and coincidentally, he did duck. I changed over to how he did it with removing the breast skin and turning it into cracklins. He also did a mousse, but the amount of liver in the duck I have was too small, so I passed on that. I also saw a Mexican show yesterday where they did carne asada- a combination of skirt and rolled chuck(?), no marinade.
I had leftover Mexican from this great take out place called chanos Latin kitchen. Place is top notch. I don’t usually cook Saturday's. Today I’m making chicken cutlets in a creamy sun dried tomato sauce. Pretty easy and quite good.
I had leftover Mexican from this great take out place called chanos Latin kitchen. Place is top notch. I don’t usually cook Saturday's. Today I’m making chicken cutlets in a creamy sun dried tomato sauce. Pretty easy and quite good.
Food threads are great, and even better when dudes citing awesome take out joints mention an address or township.
A real Sherlock Holmes, you are. But, I can't be BlueLou. If I were him, how could I possibly remain silent about recent events at the Capitol?
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Blue Lou would never rag on Drew, so it can't be you. My bad :) I guess he's gone (teardrops falling). In his memory, please feel free to post any of those recipes you've borrowed from him
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ Google is your friend - ( New Window )
A real Sherlock Holmes, you are. But, I can't be BlueLou. If I were him, how could I possibly remain silent about recent events at the Capitol?
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Oh, and Blue Lou was a hell of a lot more pleasant than you are
If he admitted to being Blue Lou he wpuld immediately be banned based on how he went out....scorched Earth thread calling out the owner. Not unlike Joey's.
A real Sherlock Holmes, you are. But, I can't be BlueLou. If I were him, how could I possibly remain silent about recent events at the Capitol?
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Oh, and Blue Lou was a hell of a lot more pleasant than you are
If he admitted to being Blue Lou he wpuld immediately be banned based on how he went out....scorched Earth thread calling out the owner. Not unlike Joey's.
I didn't see the BL thread you're referring to, but I did see Joey's.
I had leftover Mexican from this great take out place called chanos Latin kitchen. Place is top notch. I don’t usually cook Saturday's. Today I’m making chicken cutlets in a creamy sun dried tomato sauce. Pretty easy and quite good.
Food threads are great, and even better when dudes citing awesome take out joints mention an address or township.
🙄
Sorry! Hamburg TPK pompton lakes NJ
RE: LMAO...You can't even have a food thread on BBI
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ Google is your friend - ( New Window )
And thank you! That’s the one. There are a couple in jersey actually.
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ Google is your friend - ( New Window )
And thank you! That’s the one. There are a couple in jersey actually.
Yea you dumb shit! I dont even know how to spell gewgul.
Quote:
Too cold to do anything today, might as well blow it out. Doing it in cast iron instead of grill, hope I don’t set off smoke alarm.
If the alarm doesn't go off you're not searing them right :)
Bill, gotta say I didn’t do those beautiful steaks justice. Never got a great sear. Still delicious ... but not what those bad boys deserved.
My wife and I had nice a homemade pizza but that was three hours ago and now you bastards have gotten me hungry again with this thread and it's time to see if the refrigerator light still works. *grin*
Quote:
I dopn't quite understand porterhouse/T-bones. The strip and the filet cook totally differently. When I pick up a good buy on t-bones, I cut the filet off the bone and sous vide/sear it and grill or pan fry the strip steak. If you did it that way, only half of you would be freezing out at the grill :)
Part of the pleasure of a great porterhouse is the challenge of just how rare you need to cook it so that the sirloin moiety isn't "bleu" but the filet section is not one minute more than a true perfect medium rare.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
This is exactly it.....and I knocked it out of the park if I do say so myself.
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Quote:
In comment 15131926 Jim from Katonah said:
Quote:
Too cold to do anything today, might as well blow it out. Doing it in cast iron instead of grill, hope I don’t set off smoke alarm.
If the alarm doesn't go off you're not searing them right :)
Bill, gotta say I didn’t do those beautiful steaks justice. Never got a great sear. Still delicious ... but not what those bad boys deserved.
Next time will be perfect, Jim :) I'm still playing around with which cuts I like best and how to cook them.
Quote:
The meat just tastes better on the bone. The only time aproprate to separating the two parts is AFTER its cooked, IMHO.
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
I am not so sure about that. Are you saying per pound? Because I dont think that is true. However, there is less Tenderloin available as a resource on the animal, so that is probably why.
Is meat tasting better on the bone as opposed to not really a discussion? Every body knows beef on the bone is much more flavorful. I think filet off the bone tastes very metallic.
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Quote:
And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
The point is not whether filet tastes better than other steaks. The point is whether people prefer filet cooked on the bone or off the bone. I think the answer is pretty evident. And it's not rarity or scarcity that determines price, it's supply vs. demand. Beef liver is relatively "rare" compared to other parts of the steer, but it's also cheap because not many people want it. The songs I've written are pretty rare also, but they're worth nothing, lol
And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
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And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
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And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
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In comment 15132051 BelieveJJ said:
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And since I haven't been around for about 8 months and have only been back for a couple of days, your comment about thinking I'm was more sophisticated sorta makes me think that you knew me way before Nov. 2020 when you were here under a different name. Would that be a sophisticated enough assumption? :)
BUSTED!!! haha!
Ooooooooooookoook! Bam.Blue_Lou'd
I love that you said that Drew. Sometimes when people know how much I love to cook they think I might be some kind of food snob. No way. I like any food that tastes good to me. One of the days I'll never forget was when my wife was out of town and I had 3 meals that day at fast food restaurants and loved every one. Starting with eggs and corned beef hash at IHOP. If I had to guess, the other 2 meals were probably a Whopper at BK and a quarter pounder with cheese and filet of fish at McD.
Do the jambo smith....ismith....its fucking cold out.
Btw, can we all agree this was the worst answer ever. Lol. I even preferred the Wendy's doubles to this! Hahaha
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And yet filet mignon, off the bone, is about the most expensive beef cut. That seems strange if it's better on the bone, ya think?
Fresh truffles and fresh matsutake mushrooms cost far more than fresh porcini, too, but plenty of mushroom loving gourmets (including myself) will opine that neither the truffle nor the matsutake tastes better than fresh porcini.
As chopper noted above, ut's rarity or scarcity that sets the price, not flavor quality.
And mushrooms and steaks aren't the only examples of this...
Truffles are a tough comp in this convo because of the differing application of them, and what they add to a dish. Meaning, substituting porcinis for white truffles on a pasta dish is not in the same sport let alone ball park. But you made your point. Mushrooms are a very tough analogy though because of the varied flavors and textures.
Bill, I am not dropping my resume here....at all. But I have worked some very good places and with chefs that are infatuated with food. The very best place I worked at, the Chef did things how you would do them at home....only better. His porterhouse for two was on the bone and sliced similarly.
I think Filet Mignon sucks. Its baby food for me. A person who order a filet medium is the same person who orders chicken lo mein at a high end asian place or veal parm at Il Mulino. The ONLY way I can eat that piece of beef is if I cut it off the bone of a porterhouse. It acts as a great change of pace from the better flavored but tougher sirloin.
Btw, you havent remarked on how exquisitely evenly cooked on both sides my steak was. 😉
My bad. That steak was gorgeous, Chopper.
Again, it's not whether filet is a better tasting steak than any other, it's just whether filet itself tastes better cooked on the bone or off the bone. It seems like you're agreeing with off the bone. I happen to be a big sauce fan, filet is a great canvas for that. I also love filet from the sous vide, I can get the temp perfect. I haven't been happy with my results with fatty cuts from the sous vide. I'd much rather grill a ribeye on NY strip on the bone
My bad. That steak was gorgeous, Chopper.
Again, it's not whether filet is a better tasting steak than any other, it's just whether filet itself tastes better cooked on the bone or off the bone. It seems like you're agreeing with off the bone. I happen to be a big sauce fan, filet is a great canvas for that. I also love filet from the sous vide, I can get the temp perfect. I haven't been happy with my results with fatty cuts from the sous vide. I'd much rather grill a ribeye on NY strip on the bone
Ahhhhhh thank you but I was just breaking your chops (no pun). The reason I was pointing it out though was for the reason you submitted: its quite difficult to cook both sides to same temp when attached to the same bone. Hence my desire for acknowledgemnt (I really didnt need it....was just being a doosh.
But you have it backwards. I prefer the filet cooked on the bone.
However, like you, I also enjoy sauce. A filet in wonderful bernaise, beurre rouge, foie butter or in a Wellington takes me longer to eat than a 24 oz porterhouse because I need to savor the differing flavors. A chateaubriand finished with crispy shallots and fresh bitter greens...you cant go wrong with that for a dinner for a large gathering.
But if we grillin, I want a bone.
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Been marinating skirt steak for 16 hours...YUM!
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
I'm doing your Char Siu tomorrow, looking forward to it
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In comment 15131914 montanagiant said:
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Been marinating skirt steak for 16 hours...YUM!
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Also, I think a homemade simple Pico (Jalapenos, Cilantro, Tomatoes, Green Onions, Olive oil/Red Wine Vinger, Salt, White Pepper, Garlic, and Lime. I also use salsa verde instead of red Salsa work best with the street tacos.
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In comment 15131914 montanagiant said:
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Been marinating skirt steak for 16 hours...YUM!
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Thanks, Montana. I took my maringade from Jeff Mauro and it's pretty much the same as yours, except it's got no soy sauce.
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In comment 15131914 montanagiant said:
Quote:
Been marinating skirt steak for 16 hours...YUM!
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Ive never done carne asada. Will be demoing this. Might use flank instead of skirt though just because I want to make more of it, flank is easier to find in markets and actually like flank steak.
Thanks montana.
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
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So I went with the shorter version and it worked.
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
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In comment 15131921 Bill in UT said:
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In comment 15131914 montanagiant said:
Quote:
Been marinating skirt steak for 16 hours...YUM!
Montana, I've really gotten into Mexican the past 6 months or so. Made my first carne asade about a week ago. I had several recipes and went with the one with the most citrusy marinade. But in looking around since, I see carne asade just means grilled meat and many of the recipes have no marinade at all. I'm also coming to believe that the flavors you add at the end may be more important to the taste than what you marinate in. So even with the big marinade I used, I made tacos that included a green chile/avacado guac and refried beans. Going forward, I'm going to look for things to baste with on the grill and to make as accompaniments and just grill the meat plain. I'll try to remember to post how that goes when I do it.
Yeah, my marinade has Orange and Lime juice in it. I have tweaked it down a bit though because it overpowered the meat. I also add Sazon Goya packets to it (2 packets per 2 lbs) and that really took it over the top. This is the marinade I use but I cut the citrus part by 1/4:
1/4 cup lime juice (from 2-3 limes)
1/4 cup orange juice (no pulp)
1/4 cup soy sauce (regular, not low-sodium)*
3 Tbsp olive oil
1 cup chopped cilantro plus more to serve
7 garlic cloves finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt
That is for 2 bs of skirt steak. Also, I only marinade it for 5 hours and that seems to work perfect
Ive never done carne asada. Will be demoing this. Might use flank instead of skirt though just because I want to make more of it, flank is easier to find in markets and actually like flank steak.
Thanks montana.
My pleasure Chop. A suggestion if you go the 5-6 hour marinade. Score the Flank in a diamond pattern to let the marinade penetrate
Skirt and Flank cook quickly. I reverse sear it so I do 300 degrees each side for 6 mins each then pump it up to at least 500 for a 2 min sear each side
That's what my ... Eh you know the rest.
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In comment 15132083 montanagiant said:
Quote:
So I went with the shorter version and it worked.
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
If JJ is really BL, which I had no idea of, I certainly have the highest respect for his culinary opinions. I actually consider him and Drew to be among my mentors here. Still making some of his dishes. Hey, BL, if you're out there.
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In comment 15132083 montanagiant said:
Quote:
So I went with the shorter version and it worked.
I'm doing your Char Siu tomorrow, looking forward to it
Let me know how the Char Siu goes- if it's crap I'll have to go into hiding.
I grew up thinking Mexican was hard tacos and ground beef. I've come a long way lately, but there still so much to experiment with. Not enough days in the week to do everything I want to. I cut up a duck today to do three ways tomorrow- pan search breast with apricoty/plum sauce, confit the leg sections, and cracklin from the skin. The confit goes about 12 hours. I'd better get to sleep :)
Those crunchy ground beef things are called FREEDOM TACOS! Lol. And I had a Chef do duck 3 ways (seared breast, confit, seared foie as a starter) and he called it "The Study of Duck"....good stuff all. We should get together, give 18E a break and do a high class tailgate with Blue_L.....errrr BelieveJJ.
It's funny. I get a lot of my recipes off TV cooking shows. I also plan my menus into my calendar, often a couple of weeks ahead. So I was planning seared duck/skin on, dry-rubbed and confit, which I'll freeze, for today. Yesterday I watched Jacques Pepin and coincidentally, he did duck. I changed over to how he did it with removing the breast skin and turning it into cracklins. He also did a mousse, but the amount of liver in the duck I have was too small, so I passed on that. I also saw a Mexican show yesterday where they did carne asada- a combination of skirt and rolled chuck(?), no marinade.
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Food threads are great, and even better when dudes citing awesome take out joints mention an address or township.
🙄
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Blue Lou would never rag on Drew, so it can't be you. My bad :) I guess he's gone (teardrops falling). In his memory, please feel free to post any of those recipes you've borrowed from him
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Oh, and Blue Lou was a hell of a lot more pleasant than you are
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ
Google is your friend - ( New Window )
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A real Sherlock Holmes, you are. But, I can't be BlueLou. If I were him, how could I possibly remain silent about recent events at the Capitol?
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Oh, and Blue Lou was a hell of a lot more pleasant than you are
If he admitted to being Blue Lou he wpuld immediately be banned based on how he went out....scorched Earth thread calling out the owner. Not unlike Joey's.
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In comment 15132204 BelieveJJ said:
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A real Sherlock Holmes, you are. But, I can't be BlueLou. If I were him, how could I possibly remain silent about recent events at the Capitol?
No, BlueLou would have been all over that, he couldn't help himself...
I have copied a lot of his recipes down, though, so if you ever need them...
You do realize folks like me lurk here without joining, sometimes for years, and not all of them introduce themselves on that stickied thread.
As for Drew, you just can't trust what will come out of his mouth after he's hit up the barrel proof stash.
With him, I'm more trusting about whats going INTO his mouth than out of it.
BTW, how in hell did you misinterpret what Chopper was saying about the porterhouse?
Millions of guests at Peter Luger's over the decades agree with him, and me about steak grilled on the bone.
Hope all is well with you. Enjoy today's games.
Oh, and Blue Lou was a hell of a lot more pleasant than you are
If he admitted to being Blue Lou he wpuld immediately be banned based on how he went out....scorched Earth thread calling out the owner. Not unlike Joey's.
I didn't see the BL thread you're referring to, but I did see Joey's.
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I had leftover Mexican from this great take out place called chanos Latin kitchen. Place is top notch. I don’t usually cook Saturday's. Today I’m making chicken cutlets in a creamy sun dried tomato sauce. Pretty easy and quite good.
Food threads are great, and even better when dudes citing awesome take out joints mention an address or township.
🙄
Sorry! Hamburg TPK pompton lakes NJ
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ Google is your friend - ( New Window )
And thank you! That’s the one. There are a couple in jersey actually.
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Without someone popping in to be a dickhead.
Here Sport, it took me all of 4 secs to lookup Chanos Latin Cuisine located at 719 Hamburg Turnpike, Pompton Lakes, NJ Google is your friend - ( New Window )
And thank you! That’s the one. There are a couple in jersey actually.
Yea you dumb shit! I dont even know how to spell gewgul.