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  #16  
Old 11-19-2007, 11:51 AM
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Quote:
Originally Posted by Brian Carlton View Post
I never wished to mix seafood with beef. Two different tastes........can't understand the desire.........and my stomach wouldn't tolerate it...........I can feel it now...........WTF did you do........

Its a party in your mouth.

Surf and Turf.

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  #17  
Old 11-19-2007, 11:53 AM
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Another fav

Filet Oscar - Twin tenderloins stuffed with Alaskan King Crab, fresh asparagus and crowned with Béarnaise.
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  #18  
Old 11-19-2007, 11:54 AM
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Quote:
Originally Posted by Howitzer View Post
Its a party in your mouth.
Classic Walken/SNL skit!
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  #19  
Old 11-19-2007, 11:55 AM
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Another fav

Filet Oscar - Twin tenderloins stuffed with Alaskan King Crab, fresh asparagus and crowned with Béarnaise.
Damn -- knock it off. Some of us are stuck at work and will be relying on Arby's for lunch today.
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  #20  
Old 11-19-2007, 12:00 PM
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Quote:
Originally Posted by cscmc1 View Post
relying on Arby's........
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  #21  
Old 11-19-2007, 12:04 PM
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I have never been to an Arby's. And that's ok.
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  #22  
Old 11-19-2007, 12:04 PM
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Quote:
Originally Posted by Brian Carlton View Post
Exactly. The Student Union is closed this week, so no decent meal choices, really.
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  #23  
Old 11-19-2007, 12:10 PM
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Originally Posted by cscmc1 View Post
Exactly. The Student Union is closed this week, so no decent meal choices, really.
Arby's doesn't have dibs on that catetory. McD, BK, KFC, and the rest.........I'd actually prefer to go hungry.

My only capitulation is the Wendy's chicken sandwich..........tolerable if there is nothing for miles.........
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  #24  
Old 11-19-2007, 12:43 PM
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What is your favorite cut? For me it's NY Strips or tbone I have a friend that is into the high end cattle biz so I have been blessed with PRIME Black Angus..I love that stuff.
Porterhouse with nothing but cracked black pepper and kosher salt. Medium rare.

Followed closely by the T-bone.
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  #25  
Old 11-19-2007, 12:45 PM
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Originally Posted by Howitzer View Post
Another fav

Filet Oscar - Twin tenderloins stuffed with Alaskan King Crab, fresh asparagus and crowned with Béarnaise.
Hot damn, that's a kick @$$ combo! That sounds like a good last meal to me!
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  #26  
Old 11-19-2007, 01:09 PM
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Standing rib roast, 1st cut, dry aged in back of fridge 28 days. And local butcher sells Prime Black Angus.

It's enough to convert a tofu-eating tree hugger into a dripping red-fanged carnivore.
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  #27  
Old 11-19-2007, 01:19 PM
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Just did fillets on the grille on saturday,,, almost to die for.
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  #28  
Old 11-19-2007, 02:19 PM
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NY strip or rib eye, done rare on a very hot grill.
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  #29  
Old 11-19-2007, 02:40 PM
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Lately I've been buying more skirt steak, flap meat and brisket. While I have nothing against a good rib or tenderloin located piece, these other cuts deliver a great beef flavor.
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  #30  
Old 11-19-2007, 02:44 PM
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I agree, there's often at least some tradeoff between tenderness and flavor.

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