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  • Stunter Bob
    replied
    Originally posted by bcoop View Post
    He's either a liar or he doesn't know any better. Could go either way, really.
    I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

    Leave a comment:


  • Mike
    replied
    I think Yahoo is building their site content based off of our discussions.

    https://www.yahoo.com/food/treat-me-...802015485.html

    Leave a comment:


  • VaderTT
    replied
    Originally posted by BMCSean View Post
    It's like black side scoops on a blue car, some people like it, but most don't.


    I had to use this one again.

    Leave a comment:


  • BMCSean
    replied
    Originally posted by Lone Sailor View Post
    Venison is great. The most common problem I have found with those that don't like it, is simply the inexperience in processing, seasoning, and cooking it properly.
    It's like black side scoops on a blue car, some people like it, but most don't.

    Leave a comment:


  • Lone Sailor
    replied
    Originally posted by Danny46 View Post
    What is the connoisseur take on venison steaks?

    Venison is great. The most common problem I have found with those that don't like it, is simply the inexperience in processing, seasoning, and cooking it properly.

    Leave a comment:


  • bcoop
    replied
    Originally posted by Stunter Bob View Post
    Well I would like to think my sisters Fiance is not a liar. Call Nick and Sams Steakhouse and find out for yourself what they have. I was told only 3 Restaurants in Texas get a cut of the Kobe. I can only go off of what I was told. Either way they were the best steaks I have ever had the pleasure of devouring.
    He's either a liar or he doesn't know any better. Could go either way, really.

    Leave a comment:


  • GrayStangGT
    replied
    I buy "kobe" pretty regular from HEB, but at $30lb I realize it is just a damn good steak and not the real thing. Unless it has some crazy marbling I get the prime instead of the "kobe" and save a few dollars.

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  • YALE
    replied
    Originally posted by Stunter Bob View Post
    And as always...leave it up to you to call me out on something that makes no fucks to anyone.
    It's not Kobe. It's Wagyu. It's like Champagne from California. It's just marketing. Wagyu is excellent beef, to be sure, but it has to be from the Kobe prefecture in Japan to be Kobe beef. The only restaurant to get any has been Steve Wynn's place in Vegas. Plenty of the people that serve what they're told is Kobe don't even know that.

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  • CJ
    replied
    I also have never been fond of them.

    Leave a comment:


  • GrayStangGT
    replied
    Originally posted by Danny46 View Post
    What is the connoisseur take on venison steaks?
    The few I have had were terrible. I prefer my venison in the form of chicken fry or sausage unless it is backstrap.

    Leave a comment:


  • CJ
    replied
    Originally posted by ELVIS View Post
    Oh we care..... We care.

    God bless.
    I'm following this thread with bated breath.

    Leave a comment:


  • Danny46
    replied
    What is the connoisseur take on venison steaks?

    Leave a comment:


  • Stunter Bob
    replied
    LMAO cold bay..good one

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  • BradM
    replied
    Originally posted by ELVIS View Post
    Call them to where??

    God bless.
    They sold him cold bay beef!

    Leave a comment:


  • ELVIS
    replied
    Originally posted by Stunter Bob View Post
    Well you can call them to.


    GO BLESS YOURSELF!
    Call them to where??

    God bless.

    Leave a comment:

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