The Shaving Cadre
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How do you take it?
- Thread starter CVargo
- Start date
This is definitely the island of misfit toys.@uacowboy Nothing anybody does here should be a shock to anyone
doesn't mean we can't use it against them!@uacowboy Nothing anybody does here should be a shock to anyone
4???? Just order the chicken
GearNoir
“The Disney Princess’s Apprentice”
I think it mostly stems from hating fat content and the fact that we don’t go out for specifically for good steaks often. Usually if I get served rarer meat, it’s been done by someone at their house, who’s not a professional, and it’s usually a bit gummy so that by the time I’m finished chewing a piece, it’s tasteless meat.
I do have a problem with the chewy, too raw-meat that just doesn't go away no matter how long you chew it. As a result I'm very picky with my meat cuts. I pretty much stick to steak that doesn't have the hard fats or grisel. Porterhouse, Filet, NY Strip, Flank, Skirt, Hanger. I can eat the Porterhouse (aka filet and strip) without any marinade. My farvorite cuts of all. Then the flank, skirt and hanger I'll marinate in an asian marinade. They all melt in your mouth like buttah. And when it comes to the Filet and Strip, they need to be thick. If they are too thin, you have to be real careful not to overcook them. Thin steaks can get tough real quickly. 1 1/2" to 2 1/2" thick is ideal.
4? then the Paqui should be a walk in the park, or I can send you the outside of a combat boot, LOL
I drink heavy whipping cream straight! Yummy!
Pour some atop amaretto and sip. Yum!
or for a quick treat, heavy cream 10 drops of Stevia, some cocoa powder food processor about 8 mins and instant chocolate mousse yummy as well
Boom!
