Used to go to Pinks when I worked in Hollywood.
Ribeyes are excellent steak. The most tender beef that isn’t slow cooked. Try a better steakhouse if you haven’t had a good one. It’s also the best dry aged cut IMO.
I understand what you’re saying, but it just doesn’t have that negative connotation to me at all; the crust is often the most notable part of a loaf of bread.
I’m more likely to say base that crust for the bread part of pizza, but crust is a completely normal term for it here (just probably second place after ‘base’).
For me, “crust” is just the bread portion of the pizza (everywhere, not just the edges), just like a pie… and on this slight tangent, I find the idea of throwing out the “pizza bones” to be horrifying.
Yes, I know, but this is kinda recent. Back decades ago, thePorterhouse was king, and the rib steak was third. But they started making the beef less fatty, so now the rib steak has the best fat content- altho a porterhouse is a close second.
It’s both. “Thin-crust” pizza doesn’t mean the sauceless part you hold at the top is thin, it refers to the entire base of the dough. But you also hold pizza by the crust, meaning the saucless thicker top part.
In Italy, where they know a little about pizza, traditionally a seafood pizza doesn’t contain any cheese.
Counterpoint Paella is bland Jollof 
That’s exactly it. Rib steaks have the best marbling available. If you’re making your own it’s easier to find real Prime grade ribs. Most of the ‘Prime Rib’ served at restaurants is not actually Prime, but actual Prime cattle don’t get that much better in the rib section.
The whole marbling thing is divisive. I understand many people like fat on their meat. I absolutely hate it. When I grill steaks, I trim off all discernible fat prior to cooking. Give me a nice filet mignon anytime.
Back when ostrich meat was popular for a minute, I loved the “fajita meat”, strips of leg muscle with zero fat.
It’s not the fat on the meat (with some exceptions), it’s the fat in the meat. It should mostly melt out during cooking leaving deliciousness behind.
Fat is flavor.
Doppleganger Challenge (from Knights of the Dinner Table, wherein you demand the “code” from a player so they can prove they aren’t a Doppleganger/clone/illusion/possesed).
@kayaker has repeatedly proven that they can, will, and have done everything in the world via sous vide to delectable results.
[I kid, I kid… but I’m watching you!]
Let’s make a deal: you send me all your beef fat, and I’ll give you most of my beef meat. I can’t give it all away, though—I like to keep a few juicy muscle fibers clinging to my adipose globules for texture.
If beef fat were as healthy as broccoli, I’d eat it three times a day…wrapped in bacon, naturally. Unfortunately, it’s not, but a guy can dream.
A well-marbled ribeye is a culinary delight. It’s just too bad you need a second mortgage to afford it!
For you. I totally get it. I understand the concept. The mojo just don’t work for me
I was thinking, “i only wash meat when it’s a little old, or otherwise dirty.” And yeah, if an end is a little too old, rinsing it with diluted vinegar makes a huge difference. I guess that’s broadly the answer.
I’ve had that. It was called a “breakfast pizza” on the menu.
We make “matzo pizza” every year during passover. So i can get aboard this train, too.
Done that, but year-round. Also bagel pizzas. I was 14 years old before I realized all families didn’t keep a box of matzos in their cupboard.
No English muffin pizzas?
When I was a kid we would always make English muffin pizzas.