Stewie! you go and start a food discussion when I'm in the countryside with no internet unless I sit on the roof with the wind blowing from the west, typical

We do have a So, what's for Dinner? thread running: http://simhq.com/forum/ubbthreads.php/topics/4060430/So,_what's_for_dinner?#Post4060430

Hewhehe, I�ll be all over that when I�m out of game with P�werstomp.. BF2 with the NAW mod! mmmmm
BRB

My favourite pie?
Meat and potato pie
Second favourite Pie: Jock Pie! Mutton mmmmmmmm

Bread...3 quid a shot?
Uk back bacon here?...14 euros a kilo, mas o menos

Good grief, that's enough calories for an entire day!



The Jedi Master

Eh a steak plus salad plus baked potato isn't bad. Especially when I didn't eat lunch or breakfast due to not being hungry at all. Dad had the same but no salad as he calls it rabbit food and I kinda agree I just eat lettuce with italian dressing on it. Mom had pasta with salad, baked potato and fresh bread. Only had 3 or 4 cookies and that was a couple hours later to give all that some time to settle,lol.

I hardly eat steak but maybe once every 3 or 4 months because of my syndrome and the subsequent meds I have to take afterwords to stop the side effects but like anyone I like a good steak now and then and it's worth it now and then. Plus every weekend we eat a nice dinner for once usually on sunday.

I apologize for the outburst, but it's just that I haven't heard of tenderizing a porterhouse before. A porterhouse is a top dollar steak and one does not have to have a butcher in the family to know their cuts of steak. NY strip = sirloin and filet mignon is also called tenderloin among other names. A porterhouse has a larger piece of filet than a T-bone. I guess there might be some tough ones out there, though I haven't had one yet or ever heard of one needing tenderizing. Whatever the case, sounds like you had a hearty meal. You can make one for me... I'm easy to convince when it comes to steaks.

If it's cut in the back/lower end, the tenderloin can be tough is my understanding.

Here you go:

I usually eat 6 oz steaks because that's the size the restaurants won't go lower than. At home, I've had 5 and even 4 oz (buy a 10 or 8 and cut it in half for 2 to share).




The Jedi Master

I rarely get a steak at restaurants, the price is just too ridiculous. If I do, it's usually a surf & turf deal.
At home, my favorite thing to do is to buy a large flat iron steak and cut into 4 reasonably sized portions. Everyone gets a little, but not a huge steak. They can be pretty good size.
Nice to have a steak night for everyone, but without breaking the bank. It's a good cut though, very underrated.

We have a local European butcher who sells sub sandwiches with a huge assortment of toppings, prosciutto, Montreal smoked meat, pastrami, schinkenspeck, smoked cheeses, etc, all the main unpackaged products that they sell, for only $6.50.

And they really pile it on, I don't know how they make money, It's hard to justify making any kind of cold meat sammich at home anymore with them around.

I can get a 6 oz steak, potato, and salad for $13-15, not counting drinks/tax/tip. That's pretty reasonable.

Yeah, you can pay $30+ at some restaurants, but I don't go to those.



The Jedi Master

I wouldn't use a tool to make cuts into a top quality cut of meat, as those cuts would allow the naturally delicious juices from the steak to leak out. But I would try it with a cheaper, less tender/flavorful cut of meat.

Yeah I accidently marinated a steak once, spilled beer all over it!

Still was great. Only thing I do with steaks is..

1. Soy Sauce

2. fresh ground pepper

3. Charcoal or open fire coals grilled

Once again your choice. I have noticed a difference in using this vs not using it. The taste is better, it is more tender and easier to cut. You don't lose any natural juices.

Also with regards to someone about a butcher in the family...No porterhouse is NOT always tender. It is angus beef but you can still get some tough cuts.

People can judge me for my choices on this but it is what is right for me. I trust this now former family member as he divorced my idiot cousin..which I can't blame him...but I trust him before I will trust others.

Also putting it into a zipper sealed bag with Italian Dressing does wonder for marinating it. I've used a few different Italian Dressings and they all work nicely. My favorite is of course a Zesty or a homemade one. Sometimes I do it for 24 hours other times I freeze it in said bag for a week or two before defrosting it over 24 hours. It has never failed me.

Same with how I freeze my steaks. We use that freezer paper that sticks to meat, put it in a vacuum sealed bag like the ones from any local store and I've had steaks that were frozen 18 months prior and still tasted like the ones I ate the day the meat was cut or picked up at the store. Our system works for us it doesn't work for everyones tastes people need to understand that to each their own but we've never had an issue with how ours tastes and we eat ours at medium to medium well depending on how I feel that day.

Depends on where you go. I've found steak entrees at places like Chili's and Outback to be quite reasonable.

The only thing I want at Chili's is their bacon cheeseburger. Lots of good stuff on the menu, but that's one of the best bacon burgers out there.
I usually don't get a steak unless it's a specialty of the place. Otherwise I can just do it myself and probably better at home.

Same with steaks or steak sammichs. Can always do better at home unless it is that said specialty place. We have one here in the Green Bay area. The steaks are unreal but it is a flat 23 bucks no matter what the steak you get it the only difference is the size of each one of them. And it includes all your sides except a drink.

Speaking of steaks, I had a filet mignon at the Eiffel Tower restaurant when I was last in Vegas. I wanted to cry from just how amazing it tasted and I also wanted to cry when I got the bill.

It's not just about the cooking, it's also about the cut of meat. I've noticed restaurants, even the cheaper ones with under $20 steaks, get better cuts than I can usually find at the store. Yeah, sometimes you get a stinker when you have to cut into it to see it's junk inside, but the general rule is if I buy 10 steaks and get 10 out, I'm going to have 4-5 with some problems at home vs 1-2 out.



The Jedi Master

A good place will use better cattle and age the beef one way or another for a month or more.