In reply to the “Vegetarians and diet pop” thread:
I would just love to have a nice, medium-rare, tender, juicy, delicious, 14 oz New York Strip steak from USDA, Midwest corn fed cattle, smothered in mushrooms and onions and served up with a side of steaming hot, greasy, sloppy, barbecued baby back ribs.
Anyone else?
“Teaching without words and work without doing are understood by very few.”
-Tao Te Ching
It’s 2am, I can’t sleep, and I’m craving a 1/2-pound of ground beef cooked medium well and topped with a slice of cheese, green chili, guacamole. . .
– Sylence
I don’t have an evil side. Just a really, really apathetic one.
I love steak and chicken. I could never give it up and become a vegetarian. Still, I do sometimes feel guilty when I eat meat. And if I had to kill my own food, I would be in big trouble. I might go veggie then.
I crave an art that passionately transcends the mundane instead of being a device for self-deception.–Griffin, from The Griffin and Sabine trilogy.
I’m not making this up - the 48 ouncer has to be served rare (presumably because the outside would be too burnt before the inside got to medium status).
OK, since you ask, I’ve managed a 32 ounce (with double fries, of course!).
In the bathtub of history, the truth is harder to hold than the soap… (Pratchett)
I’m with you, Michelle. I dearly love my meat, but if it came down to “kill this animal yourself” I’d probably hightail it to the nearest veggy garden. I guess that officially makes me a weenie…
I could probably fish, although I hate putting the worms on the hook, and the idea of pulling a hook out of a fish’s lip completely grosses me out. Yup, veggies for me, please.
A restaurant in Dallas (don’t remember the name, but it’s near Fitz-hugh and NC Expressway) has a half-pound hamburger steak topped with garlic mashed potatoes.
That heavy cleaver goes so nicely down the backbone…the smaller knife neatly whickers off the wings and thighs…popping the bits you’re not going to cook into the stockpot for chicken broth…
I could really go for a steak from Peter Luger . Since I failed misrably at trying to put in a picture, I’d encourage you to go over to their site and salivate over their celebrated porterhouse.
MMMMMMMMM…I think I need to go to the meat locker today! Off to get a nice, midwestern, corn-fed steak for lunch…
My cousin raises the nicest ones out in north central NE. And I buy a side every year and just have it cut into steaks, roasts, ground beef, etc. Much cheaper than the local markets and best quality.
PR (pass the steak knive)
If you’re not part of the solution you’re just scumming up the bottom of the beaker.