On Tue, 12 Jun 2018 17:51:00 -0400, Ed Pawlowski > wrote:

>On 6/12/2018 3:21 PM, jmcquown wrote:
>> 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
>
>Yes, and it loads fast and enlarges about instantly.

Is that what they had left over after an operation?