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Chicken or Steak?

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A really good steak is better than really good chicken.

But it is so much easier to find good chicken. Chicken is actually pretty hard to mess up....doesn't have to be perfect to still be good. Steak, on the other hand, is either great or bad...not much in between. I probably eat chicken 10:1 over steak.
 
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steak. mostly because I don't eat it very often. I usually have chicken 4-5 times a week. Steak is more like 2-3 times a month. plus, like was said before, a really good steak is better than really good chicken.
 
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DEBuckeye said:
A big, juicy, med. rare fillet with a nice Cabernet Sauvignon.

It just doesn't get any better than that.
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You are right on the money there. Possibly add a little grilled asparagus and some bearnaise sauce. I definitely prefer steak, but I also respect my colon so I don't eat it nearly as often as I would like too.
 
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DEBuckeye said:
A big, juicy, med. rare fillet with a nice Cabernet Sauvignon.

It just doesn't get any better than that.
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I disagree. Getting a blow job on the back patio with a big fat cigar in one hand and a glass of port in the other after you've just finished eating the perfect fillet you've done on your grill is a pretty special feeling. :)

Or should I use the blow job smiley ... ? :!
 
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steak... although we're cutting our red meat intake down and eating more chicken, fish, and pork... I cannot wait for my wife to stop her "it's time to get healthy"... I miss red meat in mass quantities(I know it's for the better... still doesn't mean I don't miss it)...
 
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gbearbuck said:
we're cutting our red meat intake down and eating more chicken, fish, and pork... I cannot wait for my wife to stop her "it's time to get healthy"... I miss red meat
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You should probably explain to your wife that generations of water pollution have lead to an increase in mercury and PCBs in fish, particularly sport fish, that have destroyed any nutritional value the fish once had for our grandparents' generation and many of the contaminants carried in fish are known to cause severe neurological disorders.

Sport fish are particularly bad. The EPA suggests, for example, that pregnant women and children eat no more than one of the following per month (that means one of anything on this list):

canned tuna
mahi mahi
blue mussels
eastern oyster
cod
pollock
salmon (all great lakes varieties)
blue crab (gulf of mexico)
channel catfish (wild)
lake whitefish

All of the following are under review by the EPA:

walleye, northern pike, largemouth bass, sea bass, atlantic cod, black grouper, orange roughy, bluefish, pacific cod, red grouper, sand perch, bonito, pollock, red snapper, white perch, porgy, yellowtail, rockfish, dover sole, halibut, lake trout, flounder.

The following are the fish species that are least contaminated with methylmercury (note: the emphasis is on 'least contaminated' not 'not contaminated').

farmed trout
farmed catfish
shrimp
fish sticks
flounder (summer)
salmon (wild pacific)
croaker
blue crab (mid atlantic)
haddock

I'll have the steak please ...
 
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I disagree. Getting a blow job on the back patio with a big fat cigar in one hand and a glass of port in the other after you've just finished eating the perfect fillet you've done on your grill is a pretty special feeling.
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Yeah, that does sound pretty good (I grill a pretty mean fillet, too). I'd change the port to a good single-malt scotch, though.

The only other things you left out is that this all happens after a great round of golf and that she swallows. :biggrin:
 
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LloydSev said:
god damnit, now i'm hungry for freakin' Chicken Quesadillas from Taco Hell... geezus.
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"NAPOLEON, go make yourself some danged Quessadillas!"

For me, it's steak, chicken is fine, but a good steak is impossible to beat.

Three best steaks I've ever had:

1) 10oz. King Fillet cooked Medium at JAGS Steak and Seafood in West Chester Ohio

2) Fillet seasoned in garlic/salt/cracked pepper on a grill in my back yard(bought a 7 pound tenderloin at "Jungle Jims" and cut it into 11 fillets, still have a few in the freezer.

3) "Little Brown Jug" - 6oz fillet, pan fried with butter and garlic from a little bar in Bowling Green called "Trotters Tavern". It was only $12.99 meal back in college (92-96), so I doubt that price has stayed the same, but a wonderful way to cook and serve a steak.
 
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