[QUOTE]Originally posted by just a skosh:
oh great, amateur medical hour. LOL[/QUOTE

There is nothing funny about free medical advice from peers. Some may even save your life. It did save mine, so I know what I speak of.

No, you don't. Anybody who takes medical advice from an unqualified source is a fool.

Are you a doctor of some kind by any chance? If so, then spare me your overpriced organ damaging bs. If not, you are a fool yourself...if only for calling someone else a fool for no reason. In either case, you don't really qualify, dawg.

quote:

Originally posted by Opus Two:
you are a fool yourself...if only for calling someone else a fool

Is that like...

I'm rubber and you're glue.
Whatever you call me
Bounces offa me
And sticks to you!!

Somehow, it seems so much more eloquent when you write it as poetry.

Romantic, too.

Is this month ever going to end?

Just imagine what February will be like.

quote:

if only for calling someone else a fool for no reason.

Taking medical advice from an incompetent is more than sufficient reason.

quote:

quote:
Originally posted by Opus Two:
you are a fool yourself...if only for calling someone else a fool



Is that like...

I'm rubber and you're glue.
Whatever you call me
Bounces offa me
And sticks to you!!

Somehow, it seems so much more eloquent when you write it as poetry.

Romantic, too.

quote:

Just imagine what February will be like.

Already took care of that

Once, back in the day, I tried stuffing my pie hole with a whole pie.

Couldn't quite fit it all in, though.

Originally posted by Bella Donna

quote:

trying to adjust my ways of eating back to the way it was prior to hanging out on WS

Ahhhh now those were the days....

There was much smaller coefficient of stupidity here in the good old days.

quote:

Originally posted by Opus Two:
Are you a doctor of some kind by any chance? If so, then spare me your overpriced organ damaging bs. If not, you are a fool yourself...if only for calling someone else a fool for no reason. In either case, you don't really qualify, dawg.

He's a chef.

Grilled bone-in rib-eye
'96 Profile

After nursing a cold all week, last night was my first appreciable dinner: tenderloin steaks sauteed in butter, and a Port reduction sauce over them. Bottle of outstanding '03 Mitolo Savitar (dense and tannic, but like a cross between a great ripe Aussie Shiraz and a Northern Rhone Hermitage, verges on stunning).

Rex66 -- rib eye is the center of rib steak/roast with the bone REMOVED. Otherwise, if it's bone in, it's rib roast, rib steak, prime rib, etc.

Last night was BBQ night at the Flubis house. Broke out the smoker and made a few slabs of spare ribs, some hotlinks, southern style mac n cheese, corn, hawaiian rolls and being that it was my 9yo bday, I made a chocolate cake filled with peanut butter ice cream and pink frosting. It was delicious. That pink colour really tricked you when you took a bite and it was peanut butter !

Few bottles of Veuve, some Monticello ? 1996 Rioja,(this was great by the way, 12.99 i think Costco), 2003 Coppola Directoers Reserve Zin, and 10yo Taylors Tayny to drink while playing darts with my neighbor after everyone left.

quote:

Rex66 -- rib eye is the center of rib steak/roast with the bone REMOVED. Otherwise, if it's bone in, it's rib roast, rib steak, prime rib, etc.

In years past, I'd certainly agree with that and have used the term "rib-eye" to only mean a boneless rib steak. Now, the markets refer to rib-eye as either "bone-in" or "boneless" or the ridiculously ambiguous "semi-boneless."

quote:

Originally posted by Board-O:

quote:

Rex66 -- rib eye is the center of rib steak/roast with the bone REMOVED. Otherwise, if it's bone in, it's rib roast, rib steak, prime rib, etc.

In years past, I'd certainly agree with that and have used the term "rib-eye" to only mean a boneless rib steak. Now, the markets refer to rib-eye as either "bone-in" or "boneless" or the ridiculously ambiguous "semi-boneless."

Very true, in addition many restaurants also put them on their menus listed as such.

I have NEVER seen a steak referred to as "rib eye" with a bone. The "eye" of the rib has been cut away from the bone. I suppose it could be misnamed at a butcher shop or a restaurant, though not in my experience.

I did a quick google search for "steak cuts" and also for "rib eye steaks." I checked the first few sites in each, and they were all pretty clear, either in pictures or text, or both, that ribeyes had no bones. For example, at this site they state that "The rib, short loin, and sirloin render the most delicate cuts of beef. Broiling, grilling, sautéing and roasting reign supreme here. Rib steaks, (also known as delmonico or prime rib), rib eye steaks, (without the bone), and rib roasts, naturally come from the rib. The sirloin provides a variety of sirloin steaks differing on where in the sirloin they are cut from. Sirloin can also be ground and mixed with ground chuck for primo hamburgers." (The boldface is mine.) You can find a picture of this cut and more info here.

Honestly, I've never seen it any other way. Perhaps you guys are confusing it with prime rib steak, which is pretty much the same except it has a bit more of the outside meat and, of course, the bone.

Seaquam,
Maybe it is because you are Canadian. Here is a menu from a place in the Gaslamp region of San Diego. Also a well known chain.

Bone-In Rib Eye

And Another.

Well sure, if you're going to use Morton's as a source.... With the size of their cuts, I'm quite certain they don't use beef there. I think they have access to mastodon meat. And San Diego? Isn't that in Southern California? 'Nuff said!

Next you'll be telling me that it's OK to spell L I G H T as L I T E.

Seaquam,
I have lived in Southern California my whole life, it is all I know. As for the light/lite issue, I would say it is ok if something has less calories or is a stripped down, simplified, or a lesser version of something to refer to it as lite. It seems to have been assimilated into the language as such. No one has yet told MS word though. Can you say, "I am going to change that lite bulb"? Absolutely not under any circumstances!!! Now quit distracting me from my research paper with questions of proper beef nomenclature and language usage, I have work to do.

SeaQ, I agree with you on what the steak should be called, but it ain't.