Next time, go to Noon-o-Kabab instead of Reza’s and order the chengeh. You’ll thank me later.
I’ve done it a couple of times. One of my former co-workers stayed at a farm B&B that raised cattle and she organized it after doing the math on how cheap the beef was going to be. The last time, I think 10 of us went in on 3/4 of a cow. Just find a place that sells whole sides of beef and see if you know people who are interested.
After you offer to pay for someone’s meal, it’s rude to argue with them over their preference. I don’t get why any rational person would do that. But it reminds me of my dad, asking me where i want to go for my birthday, and then trying to convince me to go instead where he wants to go. But my dad never really cared about what I wanted anyway – that’s just him. And he did far worse, like asking me to break the law for him more than once (he was a lawyer, and rightfully thought it would look bad if he got caught, but it was ok if I got caught). technically, one of those times wouldn’t have been breaking the law, but he knew the cops were watching his partners house because some burglars were using it to stash their ill-gotten goods. And he didn’t want to pick up his partners mail because the cops might stop him. I didn’t know until later about the cops, and found out only later that they were questioning all the neighbors about me, because I was suddenly a burglary suspect. Thanks dad…
If you offer someone a choice don’t complain about what it is that they choose, because that’s just annoying and wrong.
My wife likes her beef bloody. She orders rare hamburgers and will always opt for the steak tartare, if it’s available (raw meat plus raw egg; double the fun!). For steak, I prefer Porterhouse, med-rare. Best of both worlds.
Blasphemy!!!
Oh, they’re brothers just razzing each other! Some people actually enjoy such playful teasing. I don’t think anyone is taking it particularly seriously.
I always thought prime rib eye is over-rated. You still have the round in the middle which is tough and tasteless. A center-cut T-bone for me. I can live with the tasteless tenderloin portion as long as the tough but tasty sirloin part is done right.
I agree. The middle has very little taste. I love the edges, with flavor and browned fatty bits.
It’s like I’m reading a different language here. I mean, I agree that the fatty edges have a lot of flavor, but the middle of a prime rib having “very little taste”? You might as well be writing in Klingon.
Why then do people smear it with horseradish?
It’s tender, and yes, a beefy flavor, but not much of it.
^
Depends. I’ve tasted grade 5 wagyu, free range, and most everything in between. The center eye just benefits from fat around it. How come sirlion is lean and a bit tough but tasty?
Didn’t realize possum steaks were on the table for discussion…
I don’t do the horseradish bit, so I don’t know.
A nice chunk of flank steak is really, really, good. In the 1960s in New York my parents used to buy it for 29 cents a pound; a lot of supermarkets just threw it away. My dad would paint yellow mustard on it and cook it on the grill in the backyard, after starting the charcoal with leaded gasoline and a match thrown from ten feet away. (Damned if I know why charcoal starter or lighter fluid was out. Our neighbors across the corner, their dad worked for the Long Island Railroad and I remember them starting charcoal with railroad flares.) Ah, those childhood memories, especially on Long Island.
In scouting, they told us a scout needs only one spread of newspaper to get a fire going.
This shows extreme arrogance on YOUR side.
Not everyone wants the filet mignon, and getting upset with your brother because he chose something else is extremely selfish of you.
You say you know him? Ok, what steak did he choose to eat previously, when given a free choice, hmm?
Jesus, do some of you people not know a joke when you see one?
This “joke” was worn out 30 years ago. Some of us are sick of hearing it for the 8 millionth time.
Horseradish makes everything better.
Including chocolate milkshakes.
Some of the people in this thread sound a little grumpy :(. As we all know, the universally accepted method to turn that frown upside-down is always a Filet Mignon cooked medium rare, with a side of mashed potatoes and asparagus. 