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best cut of steak: wassup?

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  • best cut of steak: wassup?

    son?
    Originally Posted by derivicus


    I was an honor student every single year of high school and have 2 years of college as well. I dunno how the hell I made the mistake I originally made. It was late inthe evening and I'm 41, so I guess I was a bit tired.

    Oh, and my space bar is all ****************ed up, so don't pick on me about my spacing.

  • #2
    I don't like the extremely pricey, tender cuts, like filet mignon or rib eye, they don't have the flavor of the cheaper cuts. I've got teeth and I don't mind chewing a couple of times before swallowing. Even the cheapest, London Broil, if you know how to slice it, is delicious. I'll pick sirloin as my favorite.
    A number of words mean "fool" in various keys. A brinjah is a comical person; to brinja is to play the fool. Fool can be an adjective meaning foolish: "Cho, man! You too fool!" - or as the abstract noun, foolishness: "De whol a de nex week Wasp wid him fool fly up an dung."—Frederic G. Cassidy

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    • #3
      Ribeye or Chuckeye for the win, if you're going for a tender cut to cook rare or med. rare. As stated above, however, if you know how to prep it, a lot of other cuts can have just as good of flavor, but they're more work to prep.
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      • #4
        snitsel?


        maybe the soy burger patty?

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        • #5
          new york
          Anybody on Earth that doesn’t like Mark Grant, they’ve got problems.

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          • #6
            ">" type="application/x-shockwave-flash" width="425" height="350">
            the world is your crabstick

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            • #7
              Hey Bunz!

              I had a fantastic rib-eye Saturday night at Sadler's in Marlborough. I highly recommend that restaurant if you're ever down rt.2 it's off of exit 13 about 3 miles on the right. It's awesome.
              poast something else...

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              • #8
                Ribeye is king to me, with an honorable mention to the lowly hanger.

                Patrick
                Live like a sheep, die like a lamb.

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                • #9
                  Delmonico

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                  • #10
                    Porterhouse

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                    • #11
                      filet mingnon with cc sauce and montreal steak spice.

                      [/THREAD]
                      Originally Posted by Triphammered


                      Whatever.....I'd hit that so hard that whoever pulled me out would be the next king of england!

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                      • #12
                        A big ol Strip with some shellfish for color
                        hi

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                        • #13
                          Hey Bunz!

                          I had a fantastic rib-eye Saturday night at Sadler's in Marlborough. I highly recommend that restaurant if you're ever down rt.2 it's off of exit 13 about 3 miles on the right. It's awesome.


                          how much did it cost?

                          I don't get steaks a restaraunts anymore, cuz i can make a pretty good one myself

                          i tend to go for more unconventional stuff eating out nowadays
                          Originally Posted by derivicus


                          I was an honor student every single year of high school and have 2 years of college as well. I dunno how the hell I made the mistake I originally made. It was late inthe evening and I'm 41, so I guess I was a bit tired.

                          Oh, and my space bar is all ****************ed up, so don't pick on me about my spacing.

                          Comment


                          • #14
                            my favorites are ny and then ribeye

                            i like grilling up any ol thing too and putting in fajitas
                            Originally Posted by derivicus


                            I was an honor student every single year of high school and have 2 years of college as well. I dunno how the hell I made the mistake I originally made. It was late inthe evening and I'm 41, so I guess I was a bit tired.

                            Oh, and my space bar is all ****************ed up, so don't pick on me about my spacing.

                            Comment


                            • #15
                              how much did it cost?

                              I don't get steaks a restaraunts anymore, cuz i can make a pretty good one myself

                              i tend to go for more unconventional stuff eating out nowadays


                              It was $20 for 16oz steak, fresh crisp-grilled veggies and a baked tater.
                              The steak was exquisitely prepared.
                              From what I understand, there is some Old Grandad whiskey involved.
                              poast something else...

                              Comment



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