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  1. #35721
    I'm skeptical that the ribeye I am about to order is as good as it's price tag suggests. And ribeye is my favorite cut of steak.

  2. #35722
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by ClemmonsDevil View Post
    I'm skeptical that the ribeye I am about to order is as good as it's price tag suggests. And ribeye is my favorite cut of steak.
    When it gets to the table just ask it, "are you worth it"?

  3. #35723
    Quote Originally Posted by bundabergdevil View Post
    When it gets to the table just ask it, "are you worth it"?
    If it speaks back to you, that is a good sign.

  4. #35724
    Quote Originally Posted by bundabergdevil View Post
    When it gets to the table just ask it, "are you worth it"?
    There are people I know who like their steak well done. I'm just not friends with them.

  5. #35725
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by ClemmonsDevil View Post
    There are people I know who like their steak well done. I'm just not friends with them.
    I bet WillJ is...he hangs out with bank robbers!

  6. #35726
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by ClemmonsDevil View Post
    There are people I know who like their steak well done. I'm just not friends with them.
    I'm a medium rare man myself. I've been known to eat various preparations of beef tartare, too. Medium is fine. Anything beyond that is a mistake.

  7. #35727
    Join Date
    Jan 2010
    Location
    Outside Philly
    Another night work webinar so, yeah, I'm pretty invested in how this ribeye turns out.

  8. #35728
    Quote Originally Posted by bundabergdevil View Post
    Another night work webinar so, yeah, I'm pretty invested in how this ribeye turns out.
    I'll update. Finishing up my lectures now.

  9. #35729
    Worth every cent. No outside dining so eating alone in my hotel room. But wonderful steak with brussels and a wedge salad.

  10. #35730
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by ClemmonsDevil View Post
    Worth every cent. No outside dining so eating alone in my hotel room. But wonderful steak with brussels and a wedge salad.
    (Pumps fist). Bout time the good guys won one!

  11. #35731
    Join Date
    Oct 2016
    Location
    Texas
    Quote Originally Posted by bundabergdevil View Post
    I'm a medium rare man myself. I've been known to eat various preparations of beef tartare, too. Medium is fine. Anything beyond that is a mistake.
    I haven't had beef tartare, but I have had springbok carpaccio.

  12. #35732
    Quote Originally Posted by LegoBatman View Post
    I haven't had beef tartare, but I have had springbok carpaccio.
    I wonder if it had its start on Brother Bob's place - I really need to get down there to visit.

  13. #35733
    Quote Originally Posted by bundabergdevil View Post
    (Pumps fist). Bout time the good guys won one!
    Ha! This killed me for some reason!

  14. #35734
    Quote Originally Posted by LegoBatman View Post
    I haven't had beef tartare, but I have had springbok carpaccio.
    That is strong. I have had beef tartare and beef carpaccio.

  15. #35735
    Join Date
    Oct 2016
    Location
    Texas
    Quote Originally Posted by DukieInKansas View Post
    I wonder if it had its start on Brother Bob's place - I really need to get down there to visit.
    Does he export to South Africa?

  16. #35736
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by ClemmonsDevil View Post
    That is strong. I have had beef tartare and beef carpaccio.
    If itís well executed, beef carpaccio is one of the most delicious things Iíve ever eaten. Tartare is not so much my jam.

  17. #35737
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by wilson View Post
    If itís well executed, beef carpaccio is one of the most delicious things Iíve ever eaten. Tartare is not so much my jam.
    Yeah. Carpaccio can be very very nice.

    I once ate an entire plate of kibbeh nayyeh (raw, minced lamb). It was in Dubai and I thought it would come in a tartare appetizer size. It did not. It was a full plate, probably over a pound, of raw minced lamb. It was my last meal before a 14 hour flight home on a plane that was 90% military contractors and soldiers. Not a good idea.

    The full plate of meat was not a good idea NOT flying on a plane full of military folk. That was a great idea. Their was a medical emergency mid-flight and the captain came on and asked if anyone had medical training. Half the dam plane raised their hand.

  18. #35738
    Quote Originally Posted by LegoBatman View Post
    Does he export to South Africa?
    Not to my knowledge.

  19. #35739
    Quote Originally Posted by bundabergdevil View Post
    Another night work webinar so, yeah, I'm pretty invested in how this ribeye turns out.
    Did you win another major award?

  20. #35740
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by YmoBeThere View Post
    Did you win another major award?
    Sadly, no. Clemmonsí satisfaction with his ribeye was reward enough though.

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