Pineapple Express: Someone Is Wrong on the Internet?

[Cadence]

@payn - I don't eat the whole thing myself! I think I've cooked one for 20 people before. ;-) Lately it's been smaller and we'll have a duck or something else as well for those that prefer that.

 

[payn]

@payn - I don't eat the whole thing myself! I think I've cooked one for 20 people before. ;-) Lately it's been smaller and we'll have a duck or something else as well for those that prefer that.

I was more wowing over the Resiling. I cant do sweet wines.

 

[Snarf Zagyg]

I'm not a regular steak eater, so this was interesting and made me google for more. Does this quote have the ring of truthiness? “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Is Porterhouse the best of two worlds, or two worlds often done mediocre?

My big beef meal of the year is the annual standing rib roast at Christmas. (Is it bad that I have it with a Riesling or Gewurzt instead of a red - reds make me sneezy, and my grandfather always had a Gewrzt at Christmas).

I don't want to start a meat war! Seriously, grass-fed, or corn-finished. Aged. Wet or dry. Yada yada yada yada.

Eat what you like! And what you choose should change- you shouldn't order the same thing if you're at the best steakhouse in Chicago* that you'd order if you're at Chili's. Think about what type of meat they are likely to have, and how they are likely to treat it.

That said, if you're at a high-end steakhouse, you should know this- the person ordering filet mignon is making the wrong choice.


* A hot dog, of course!

 

[Cadence]

I was more wowing over the Resiling. I cant do sweet wines.

There's a non-negligible chance I might do a hefe or a porter/stout after the first glass of the wine... (Our usual brand is Chateau Ste Michelle for the Riesling or Gewurzt, or Fetzer for the Gewurzt -- but I know almost nothing about wine).

 

[payn]

I don't want to start a meat war! Seriously, grass-fed, or corn-finished. Aged. Wet or dry. Yada yada yada yada.

Eat what you like! And what you choose should change- you shouldn't order the same thing if you're at the best steakhouse in Chicago* that you'd order if you're at Chili's. Think about what type of meat they are likely to have, and how they are likely to treat it.

That said, if you're at a high-end steakhouse, you should know this- the person ordering filet mignon is making the wrong choice.


* A hot dog, of course!

I think you learn a lot about what you like by cooking a steak yourself. I tend to favor the NY strip because it has the most consistent cook, but I know others love the layers of a filet mingon. You also understand how difficult it can be to get right and so when at chillis you order a step above how you like it, but should probably not order a steak at all.

 

[Cadence]

I don't want to start a meat war! Seriously, grass-fed, or corn-finished. Aged. Wet or dry. Yada yada yada yada.

Eat what you like! And what you choose should change- you shouldn't order the same thing if you're at the best steakhouse in Chicago* that you'd order if you're at Chili's. Think about what type of meat they are likely to have, and how they are likely to treat it.

That said, if you're at a high-end steakhouse, you should know this- the person ordering filet mignon is making the wrong choice.


* A hot dog, of course!

Years a go a friend stumbled into some money and took a group of us to the Chicago Chop House. It was ages ago, and I don't remember what cut we got, but it was definitely treated well.

 

[Snarf Zagyg]

There's a non-negligible chance I might do a hefe or a porter/stout after the first glass of the wine... (Our usual brand is Chateau Ste Michelle for the Riesling or Gewurzt, or Fetzer for the Gewurzt -- but I know almost nothing about wine).

Red wine when you're drinking scotch.

White wine when you're drinking gin.

 

[payn]

There's a non-negligible chance I might do a hefe or a porter/stout after the first glass of the wine... (Our usual brand is Chateau Ste Michelle for the Riesling or Gewurzt, or Fetzer for the Gewurzt -- but I know almost nothing about wine).

My best friend's wife is French so ive been learning quite a bit about wine, but still feel like im a noob. I just know what I like, but always looking for something new. When it comes to red I'll never hesitate to reach for a Malbec or a Spanish wine. These seem to have the best middle point where you are unlikely to get a really bad bottle, while maybe scoring a good find. When it comes to white its a total mine field. I seem to only like Italian Pinot Gris. I will politely accept a Rose while secretly dumping it down the sink.

 

[Umbran]

All I know is that America needs to normalize cheese that actually has flavor (and aroma!).

I'm fine with cheese that has flavor and aroma.
But with only a few exceptions, funk is for music, not cheese

 

[Alzrius]

All I know is that America needs to normalize cheese that actually has flavor (and aroma!).

What are you talking about? No one makes cheese like the Americans, just ask this guy: