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All about Steak

Discussion in 'Open Discussion (Work-safe)' started by VprHis, Feb 13, 2005.

  1. kinch

    kinch Wash me Staff Member

    Eat dry aged steak and you'll never go back.
     
    MaxBuck and LordJeffBuck like this.
  2. exhawg

    exhawg Mirror Guy Staff Member

    This x100. I'm lucky that our Heinan's always carries dry aged steaks and I can often get them on clearance to save a few extra bucks. I think they are usually around $14-16 a pound.
     
  3. MaxBuck

    MaxBuck SoCal, Baby!

    I'm eating very, very little red meat these days, but on the rare occasion I do, it's going to be a big-ass dry-aged rib eye or NY strip. Pittsburgh rare, of course.
     
    LordJeffBuck likes this.
  4. AKAK

    AKAK Well, that's like hypnotizing chickens. Staff Member Tech Admin

    Notice Kinch, is not banned.
     
  5. exhawg

    exhawg Mirror Guy Staff Member

    At the risk of being told that I like shitty wine we get all of our wine here: https://www.splashwines.com/default.aspx

    By this point we've gone through well over 100 bottles of pretty much every kind of red and only had 1 that we didn't like. Some are better than others, but they're all a step up from the Crane Lake we used to drink. They have a deal on Groupon if anyone is looking to try some different wines. That's how we started and now we're hooked.
     
  6. AKAK

    AKAK Well, that's like hypnotizing chickens. Staff Member Tech Admin

    I'm gonna assume its an upgrade from Crane Lake, so, we'll look at it that way.
     
  7. Taosman

    Taosman Your Cousin In New Mexxico

    Rather than use a "chemical" tenderizer for cheaper cuts, why not use a fork and make lots of holes to break done the structures?
    Butchers have a "tenderizer" machine that does the same thing (punching a lots of holes to tenderize).
    Amazon sells a hand tenderizer.

    As for the steak, itself. I have grown to love steaks with more grain like a T-bone or rib eye versus a filet mignon. (make it with lots of pink in the middle and some blood.)
    As for eating out. Sir Scott's Oasis in Montana or any place that butchers it's own meat is a great choice.
    And please! Hold the seasoning like mesquite! Why ruin a great steak?
    http://www.yelp.com/biz/sir-scotts-oasis-steakhouse-and-lounge-manhattan
     

    Attached Files:

    Last edited: Feb 16, 2016
    Thump likes this.
  8. MaxBuck

    MaxBuck SoCal, Baby!

    Donkey piss is an upgrade from Crane Lake.
     
  9. AKAK

    AKAK Well, that's like hypnotizing chickens. Staff Member Tech Admin

    True story.
     
  10. exhawg

    exhawg Mirror Guy Staff Member

    I realize that now. Remember when everyone's favorite beer when they were <21 was swill like Nati Light or Bud Light? It's like that, just later in life. Crane Lake Merlot (or Cab) is a good entry level red that doesn't feel like it sucks all the moisture out of your mouth every time you take a sip. Once you get passed that you can move onto the good stuff. I've probably tried 50 different reds in the past year and only 1 was hard to drink.
     
    Crump's brother likes this.
  11. Zippercat

    Zippercat Senior

    U
    You're doing it wrong. It's not for steak.

    [​IMG]
     
    Saw31 likes this.
  12. Crump's brother

    Crump's brother Moxahala Park Carnie/ Rehoboth Strangler

    That's pretty much how I feel about Concha y Toro. It's drinkable, but I am using the remainder of the bottle for cooking. I'm going to stop my cheap wine testing and go back to drinking better wines.
     
  13. AKAK

    AKAK Well, that's like hypnotizing chickens. Staff Member Tech Admin

    What the fuck did that food do to you?
     
    Crump's brother likes this.
  14. Crump's brother

    Crump's brother Moxahala Park Carnie/ Rehoboth Strangler

    Actually I'm cooking up a mess of perch tonight. Any recommendations?
     
  15. AKAK

    AKAK Well, that's like hypnotizing chickens. Staff Member Tech Admin

    IMG_20150911_131438630.jpg
     
    buxfan4life, Saw31 and matcar like this.

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