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jmcquown[_2_]

On 6/12/2018 2:55 PM, wrote:
> On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 >
> wrote:
>
>> On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote:
>>>
>>> Looks nicely cooked, just the doneness I prefer, but why did you cut
>>> it all up in advance? I would have cut a steak as I'm eating it so it
>>> stays hot and the juices don't all run out. I serve steak on a wooden
>>> board (trencher), wood wont draw the heat out and won't dull your
>>> steak knives. I hope you don't use serrated steak knives like they
>>> serve at most steak houses, they don't slice, they tear the meat. I
>>> have a set of steak knives with a sharp scalloped edge like a quality
>>> bread knife... excellent for slicing ripe tomatoes too. My steak
>>> knives look like they put a handle on a Cusinart food processor blade,
>>> made by Sabatier. I'm sure I posted pictures of these steak knives
>>> but I don't feel like searching.
>>
>> American style is to serve a steak whole. Cutting up a steak would be Japan style. Here's the steak as served by Morimoto Asia. We took my daddy there on his birthday.
>>
>> https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f
>
> That steak looks well done, cutting it into bits matters not... not a
> very good looking steak.
> Amazon takes a long time to download images, and then even enlarged by
> clicking on them they are small.
>
It's a thumbnail image.

Jill