Sheldon wrote:

> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
> wrote:
>
> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
> >
> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
> >> method, not unless you're afflicted with TIAD.
> >
> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
> >
> >If you ever order steak in a medium to high-end restaurant, there's a
> >very good chance that's how it's been prepared. Same goes for much of
> >the chicken and fish, too.
>
>
> Chicken and fish are excellent poached... poached porterhouse
> epitomizes TIAD.


A "medium to high - end restaurant" for Steve is McTaco's...or maybe Steve is thinking of Maid - Rite, where the ground mystery meat is steamed...

--
Best
Greg