OMG Steak!!!

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

How did you prepare these steaks? Sounds like a nice once a year
treat.

Carol, salivating into her keyboard

On Sat 05 Nov 2005 01:06:40a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

How did you prepare these steaks? Sounds like a nice once a year
treat.

Carol, salivating into her keyboard

Careful, you'll short it out! Then where will you be? Better you should
spit on your monitor. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sat 05 Nov 2005 01:06:40a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

How did you prepare these steaks? Sounds like a nice once a year
treat.

Carol, salivating into her keyboard

Careful, you'll short it out! Then where will you be? Better you should
spit on your monitor. :-)

ROTFLASTC!!!!!!!!!
Pan

Quoted message said:

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Damsel in dis Dress" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

How did you prepare these steaks? Sounds like a nice once a year
treat.

Carol, salivating into her keyboard

Carol, the "death" of ribeye steaks is on BBQ, but they must be cooked "al
sangue" (as we say for "on blood"😉 and seasoned with oil, garlic, parsley,
salt and black pepper.
Other recipes requires a pan-cooking. I don't know what you would like.
Cheers
Pandora

"Damsel in dis Dress" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

How did you prepare these steaks? Sounds like a nice once a year
treat.

Carol, salivating into her keyboard

Carol, the "death" of ribeye steaks is on BBQ, but they must be cooked "al
sangue" (as we say for "on blood"😉 and seasoned with oil, garlic, parsley,
salt and black pepper.
Other recipes requires a pan-cooking. I don't know what you would like.
Cheers
Pandora

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

Kewl!

Obviously a Life List event!!!

At that price, they sound like usda prime cut steaks. That's the kind
where you don't invite company over for dinner, breakfast, etc.

Got my eye on a couple nathan's "natural casing" hotdogs this a.m.

[sigh]

Andy

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!

I think someone (Wayne?) may have mentioned them in conjunction with
talk about unsliced bacon a while back....

On Sat 05 Nov 2005 10:46:52a, sf wrote in rec.food.cooking:

Quoted message said:

Terry Pulliam Burd said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!

I think someone (Wayne?) may have mentioned them in conjunction with
talk about unsliced bacon a while back....

No, Barbara, it wasn't me. But this place looks great (if you have a
bankroll). :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"sf" wrote in message >

Terry Pulliam Burd said:

Quoted message said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!

I think someone (Wayne?) may have mentioned them in conjunction with
talk about unsliced bacon a while back....

I think it was Peter Aiken?

Dora

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm pretty sure I got the name here in rfc, but I ordered a batch of
bone-in ribeyes from http://www.allenbrothers.com/ and, boy, are they
pricey (4 - 18 oz. steaks, 1 3/4" thick are $139, less shipping)!!
And, boy, are they friggin' worth it! Jaysus! I mean, you aren't going
to have them every day, but honest to Pete, they make every other
steak I've eaten look pathetic (with the sole exception of the Hard
Rock Casino's AJ's Steakhouse in Las Vegas and the dinner scorched our
American Express card). After two or three bites of the first one, the
DH (who is a carnivore's carnivore) said, "Now, *this* is dead cow!"
I've bought choice steaks at some pretty upscale SoCal markets
(Gelson's and Bristol Farms), but this makes their ribeye steaks taste
like round steak.

I had never gnawed on a steak bone before in my life...

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

Which ones did you get? Dry aged or Wet aged?
I see they sell Berkshire pork too...hmmm....(drool!)

kimberly

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Kewl!

Obviously a Life List event!!!

At that price, they sound like usda prime cut steaks.

And well aged by people who know how to do it.

Your Nathan's natural casing dogs sound good too! <smile>

Charlie

"Nexis" <[email hidden]> wrote in message
news:LZ8bf.17362$i%.709@fed1read07...

Quoted message said:

I see they sell Berkshire pork too...hmmm....(drool!)

kimberly

Oh My! Nicely marbled Berkshire pork! How wonderful.

Charlie