beef, it's whats for dinner

This topic was created in the Food & Drink forum by Nassau on Thursday, March 5, 2009 and has 5 replies.
so how do you like your cow? flame broiled on a toasted bun, rolled in flour and smothered in sweet videlia onions,oven basted in savory au jus alongside succulent vegetables, or a prime cut t-bone served piping hot next to huge helping of creamy ruskin potatoes ?
me i like, mine slowly marinated in my spicy, handmade (and top secret) barbecue sauce then grilled to perfection over an open flame,ahhh!
how about it carnivores what puts you in the moooood?
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If its a nice cut of meat, I like it rare and seasoned well but am overly particular about it not overwhelming the flavor of the beef. For example, if I'm making a prime rib, I usually just cover it in Rock Salt to make a crust to keep the juices and flavor in. Then put it in the oven for a little bit, then turn off the oven but keep it closed and inside for another couple of hours. "Usually" turns out to be an amazing rare.
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VH nice to see there are still some chefs in cali that can cook real food. i gave up on novelle cuisine pretty much as fast as they were inventing it.
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Nassau does your mother still suck **** for money?
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Posted by Gemini Godess
Nassau does your mother still suck **** for money?


Your question does not deserve an answer. I wonder what your child will think of you and that trash mouth of yours.
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