I hear you Joe. Remember the singer Robert Palmer? 54 yrs old, one day removed from getting a full medical checkup and getting a clean bill of health, the guy drops dead of a massive while going for a walk after dinner. Go fugure
quote:Posted Jan 26, 2006 09:19 PM
I hear you Joe. Remember the singer Robert Palmer? 54 yrs old, one day removed from getting a full medical checkup and getting a clean bill of health, the guy drops dead of a massive while going for a walk after dinner. Go fugure
You laughing with me, or at me. Wait, don't answer that.quote:posted by Wine Wizard:
LOL
That didn't translate the way I wanted it to.
With you!!
quote:I hear you Joe. Remember the singer Robert Palmer? 54 yrs old, one day removed from getting a full medical checkup and getting a clean bill of health, the guy drops dead of a massive while going for a walk after dinner. Go fugure
Hollywood stars, or even worse Ex Rock Stars should be exempt from the "How did that ever happen?" death story. He could have been sprinkling cocaine on his corn flakes every morning for all we know. He was a recovering alcoholic FWIW too.
He was good and I loved his videos though.
This page has seen it all now.
How about those Palestinian election results today?
Steelers 24
Seahawks 10
How about those Palestinian election results today?
Steelers 24
Seahawks 10
quote:Originally posted by Bella Dumbo:
Oh shut up...it was close by and I didn't feel like cooking. I went in there to eat a burger...
Don't worry Hunter...if I ever need big clothes, I can always ask you for some...
Too funny, Pudge.
I can understand your love of fast food after reading how you attempt to cook. It must be good by comparison.quote:Originally posted by Bella Dumbo:
I'm not "dieting"
You should be
quote:Originally posted by Bella Dumbo:
Please tell me something I don't already know.
Sorry. I don't have a decade to waste.
[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.
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.
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.
Once, back in the day, I tried stuffing my pie hole with a whole pie.
Couldn't quite fit it all in, though.
Couldn't quite fit it all in, though.
Originally posted by Bella Donna
Ahhhh now those were the days....
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.
He's a chef.quote:Originally posted by Opus Two:
Are you a doctor of some kind by any chance?
Grilled bone-in rib-eye
'96 Profile
'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.
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.
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.
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.
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.
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.
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.
It's only a week old.
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."
Yes, I would agree as well. However, the package from the supermarket read "Bone-in Rib-Eye steak"--sort of stuck in my mind...plus I had a bottle of '96 Profile in me when I posted.....
quote:Originally posted by TexasVines:
Saprils next meal
140 bids and top bid over $10,000, only in America.
tonight for the Chinese New Years I'm going out with some friends for a "traditional feast" at a top Chinese restaurant with 14 courses. It sounds good with barbeque duck, roast suckling pig, deep fried cod, steamed prawns, fried abalone, birds nest soup, a bunch of stuff that I dont know at all and never even heard of. $100 bucks a head including tip and some kind of souvenir, but not drinks. Im thinking Tsing Tao would be the right drink. I figure my pie holes gonna be closed for business after that for a while.