|
Kobe In Portland?
After enough nasty, tasteless, Safeway inspired hamburgers with little
or no fat, I want to try this Kobe hamburger that I have been hearing so much about. Is there anyone who knows where I can get Kobe hamburger in the PDX area? Ron |
Kobe In Portland?
Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
: > After enough nasty, tasteless, Safeway inspired hamburgers with little > or no fat, I want to try this Kobe hamburger that I have been hearing > so much about. Is there anyone who knows where I can get Kobe > hamburger in the PDX area? > > Ron > Here's a discussion on just that subject..... http://chowhound.chow.com/topics/11951 BTW, what's PDX?? -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
Kobe In Portland?
On Oct 14, 7:22�pm, Ron > wrote:
> Is there anyone who knows where I can get Kobe hamburger in the > PDX �area? Not sure, but the obvious suspects would be Phil's Uptown Meat Market (near 23rd and West Burnside), Laurelhurst Market (about 31st and E. Burnside and the meal vendor in City Market (about NW 21st and Kearney). You could also ask on PortlandFood.org, but I think you have to register to post. |
Kobe In Portland?
On Oct 14, 7:39�pm, PeterL > wrote:
> BTW, what's PDX?? PDX is the airport code for Portland, OR. |
Kobe In Portland?
KevinS > wrote in news:cdea13f8-ee9c-4a89-b655-2254d9106ee7
@j9g2000prh.googlegroups.com: > On Oct 14, 7:39�pm, PeterL > wrote: > >> BTW, what's PDX?? > > PDX is the airport code for Portland, OR. Thanks. -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
Kobe In Portland?
On Oct 14, 7:52�pm, KevinS > wrote:
> On Oct 14, 7:22 pm, Ron > wrote: > > > Is there anyone who knows where I can get Kobe hamburger in the > > PDX area? > > Not sure, but the obvious suspects would be Phil's Uptown Meat Market > (near 23rd �and West Burnside), Laurelhurst Market (about 31st and E. > Burnside and the meal vendor in City Market (about NW 21st and > Kearney). > > You could also ask on PortlandFood.org, but I think you have to > register to post. Correcting myself: "and the meal vendor in City Market" should be "and the meat vendor in City Market." That vendor is called Chop. |
Kobe In Portland?
KevinS wrote: > On Oct 14, 7:52?pm, KevinS > wrote: > > On Oct 14, 7:22 pm, Ron > wrote: > > > > > Is there anyone who knows where I can get Kobe hamburger in the > > > PDX area? > > > > Not sure, but the obvious suspects would be Phil's Uptown Meat Market > > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E. > > Burnside and the meal vendor in City Market (about NW 21st and > > Kearney). > > > > You could also ask on PortlandFood.org, but I think you have to > > register to post. > > Correcting myself: > > "and the meal vendor in City Market" should be "and the meat vendor in > City Market." That vendor is called Chop. Thanks guys. Ron |
Kobe In Portland?
On Oct 15, 10:45�pm, Ron > wrote:
> Thanks guys. Another option which just occurred to me is Nicky USA which I think is located in close-in southeast. |
Kobe In Portland?
On Thu, 15 Oct 2009 22:45:46 -0700 (PDT), Ron >
wrote: > >KevinS wrote: >> On Oct 14, 7:52?pm, KevinS > wrote: >> > On Oct 14, 7:22 pm, Ron > wrote: >> > >> > > Is there anyone who knows where I can get Kobe hamburger in the >> > > PDX area? >> > >> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market >> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E. >> > Burnside and the meal vendor in City Market (about NW 21st and >> > Kearney). >> > >> > You could also ask on PortlandFood.org, but I think you have to >> > register to post. >> >> Correcting myself: >> >> "and the meal vendor in City Market" should be "and the meat vendor in >> City Market." That vendor is called Chop. > > >Thanks guys. > >Ron Hmm, suckered in by a troll (or just plain ol' imbeciles), what's the point to grinding meat that expensive primarily for its marbling/texture... may as well grind up a slab of bacon rather than slicing. |
Kobe In Portland?
brooklyn1 wrote: > On Thu, 15 Oct 2009 22:45:46 -0700 (PDT), Ron > > wrote: > > > > >KevinS wrote: > >> On Oct 14, 7:52?pm, KevinS > wrote: > >> > On Oct 14, 7:22 pm, Ron > wrote: > >> > > >> > > Is there anyone who knows where I can get Kobe hamburger in the > >> > > PDX area? > >> > > >> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market > >> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E. > >> > Burnside and the meal vendor in City Market (about NW 21st and > >> > Kearney). > >> > > >> > You could also ask on PortlandFood.org, but I think you have to > >> > register to post. > >> > >> Correcting myself: > >> > >> "and the meal vendor in City Market" should be "and the meat vendor in > >> City Market." That vendor is called Chop. > > > > > >Thanks guys. > > > >Ron > > Hmm, suckered in by a troll (or just plain ol' imbeciles), what's the > point to grinding meat that expensive primarily for its > marbling/texture... may as well grind up a slab of bacon rather than > slicing. It's hard finding a good hamburger. Ron |
Kobe In Portland?
On Oct 16, 3:03*pm, Ron > wrote:
> brooklyn1 wrote: > > On Thu, 15 Oct 2009 22:45:46 -0700 (PDT), Ron > > > wrote: > > > >KevinS wrote: > > >> On Oct 14, 7:52?pm, KevinS > wrote: > > >> > On Oct 14, 7:22 pm, Ron > wrote: > > > >> > > Is there anyone who knows where I can get Kobe hamburger in the > > >> > > PDX area? > > > >> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market > > >> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E. > > >> > Burnside and the meal vendor in City Market (about NW 21st and > > >> > Kearney). > > > >> > You could also ask on PortlandFood.org, but I think you have to > > >> > register to post. > > > >> Correcting myself: > > > >> "and the meal vendor in City Market" should be "and the meat vendor in > > >> City Market." That vendor is called Chop. > > > >Thanks guys. > > > >Ron > > > Hmm, suckered in by a troll (or just plain ol' imbeciles), what's the > > point to grinding meat that expensive primarily for its > > marbling/texture... may as well grind up a slab of bacon rather than > > slicing. > > It's hard finding a good hamburger. > > Ron There's a small little market in my town amongst a couple Safeway's, Fred Meyer's and two huge warehouse food places as well as a Wally mart superstore....the small market has the best beef, pork and fish in town. The tenderloins will melt in your mouth and the hamburger is the best I've ever had. You can buy exactly the amount you want. Outstanding service too! |
Kobe In Portland?
PeterL wrote: > Ron > wrote in news:f247a1bd-bb86-4a39-afa5- > : > > > After enough nasty, tasteless, Safeway inspired hamburgers with little > > or no fat, I want to try this Kobe hamburger that I have been hearing > > so much about. Is there anyone who knows where I can get Kobe > > hamburger in the PDX area? > > > > Ron > > > > > Here's a discussion on just that subject..... > > > http://chowhound.chow.com/topics/11951 > > > BTW, what's PDX?? I learned a small trick in a cooking class (or was it from watching America's Test Kitchen?) that makes even a medicore steak turn out great: cook the steak in a skillet with oil-- I prefer peanut oil but corn oil works okay too-- and butter for a few minutes, then finish cooking the steak in the oven until done; no salt or any seasoning to make it tough until it's done. I like well done but my family likes them medium well done. Steaks cooked that way turn out as tender as can be despite the brand or the source. Ribeye steaks with a lot of fat are best, though. Now I hope to get that "ultimate hamburger." :-) Ron |
Kobe In Portland?
On Oct 16, 7:34�am, brooklyn1 > wrote:
> Hmm, suckered in by a troll (or just plain ol' imbeciles)... Wrong. I simply answered the question the OP asked. I mostly grind my own these days, but I'm not keen on lecturing others about their preferences. |
Kobe In Portland?
PeterL wrote: > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- > : > > > > > > > PeterL wrote: > >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5- > >> : > >> > >> > After enough nasty, tasteless, Safeway inspired hamburgers with > little > >> > or no fat, I want to try this Kobe hamburger that I have been hearing > >> > so much about. Is there anyone who knows where I can get Kobe > >> > hamburger in the PDX area? > >> > > >> > Ron > >> > > >> > >> > >> Here's a discussion on just that subject..... > >> > >> > >> http://chowhound.chow.com/topics/11951 > >> > >> > >> BTW, what's PDX?? > > > > I learned a small trick in a cooking class (or was it from watching > > America's Test Kitchen?) that makes even a medicore steak turn out > > great: cook the steak in a skillet with oil-- I prefer peanut oil but > > corn oil works okay too-- and butter for a few minutes, then finish > > cooking the steak in the oven until done; > > > I do this with most of our steaks, so long as they are more than 1/2" > thick. > > Anything from 1/2" or smaller just gets seared in the pan and then rested. I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds in weight. I think steaks that are very thick usually have very little flavor to begin with, then they shrink down to something totally tasteless no matter how you cook it. I also avoid very thin steaks, but only because there's too little of them left after they're cooked. Oy... :-) Ron |
Kobe In Portland?
On Nov 16, 9:56*pm, Ron > wrote:
> PeterL wrote: > > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- > > : > > > > PeterL wrote: > > >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5- > > >> : > > > >> > After enough nasty, tasteless, Safeway inspired hamburgers with > > little > > >> > or no fat, I want to try this Kobe hamburger that I have been hearing > > >> > so much about. Is there anyone who knows where I can get Kobe > > >> > hamburger in the PDX *area? > > > >> > Ron > > > >> Here's a discussion on just that subject..... > > > >>http://chowhound.chow.com/topics/11951 > > > >> BTW, what's PDX?? > > > > I learned a small trick in a cooking class (or was it from watching > > > America's Test Kitchen?) that makes even a medicore steak turn out > > > great: cook the steak in a skillet with oil-- I prefer peanut oil but > > > corn oil works okay too-- and butter for a few minutes, then finish > > > cooking the steak in the oven until done; > > > I do this with most of our steaks, so long as they are more than 1/2" > > thick. > > > Anything from 1/2" or smaller just gets seared in the pan and then rested. > > I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds > in weight. I think steaks that are very thick usually have very little > flavor to begin with, then they shrink down to something totally > tasteless no matter how you cook it. I also avoid very thin steaks, > but only because there's too little of them left after they're cooked. > Oy... *:-) > > Ron- Hide quoted text - > > - Show quoted text - Chicken fried steak likes thin steak - usually what we call "minute steak." Who can eat a steak that weighs more than a pound? The size has nothing to do with flavor, it's all about the cut and quality of the beef. N. |
Kobe In Portland?
Nancy2 wrote:
> On Nov 16, 9:56 pm, > wrote: >> PeterL wrote: >>> > wrote in news:03ccfd95-4bfd-4cb1-bcba- >>> : >> >>>> PeterL wrote: >>>>> > wrote in news:f247a1bd-bb86-4a39-afa5- >>>>> : >> >>>>>> After enough nasty, tasteless, Safeway inspired hamburgers with >>> little >>>>>> or no fat, I want to try this Kobe hamburger that I have been hearing >>>>>> so much about. Is there anyone who knows where I can get Kobe >>>>>> hamburger in the PDX area? >> >>>>>> Ron >> >>>>> Here's a discussion on just that subject..... >> >>>>> http://chowhound.chow.com/topics/11951 >> >>>>> BTW, what's PDX?? >> >>>> I learned a small trick in a cooking class (or was it from watching >>>> America's Test Kitchen?) that makes even a medicore steak turn out >>>> great: cook the steak in a skillet with oil-- I prefer peanut oil but >>>> corn oil works okay too-- and butter for a few minutes, then finish >>>> cooking the steak in the oven until done; >> >>> I do this with most of our steaks, so long as they are more than 1/2" >>> thick. >> >>> Anything from 1/2" or smaller just gets seared in the pan and then rested. >> >> I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds >> in weight. I think steaks that are very thick usually have very little >> flavor to begin with, then they shrink down to something totally >> tasteless no matter how you cook it. I also avoid very thin steaks, >> but only because there's too little of them left after they're cooked. >> Oy... :-) >> >> Ron- Hide quoted text - >> >> - Show quoted text - > > Chicken fried steak likes thin steak - usually what we call "minute > steak." Who can eat a steak that weighs more than a pound? The size > has nothing to do with flavor, it's all about the cut and quality of > the beef. > > N. A 1# Porterhouse doesn't yield that much meat - maybe 8-10oz. Rob |
Kobe In Portland?
Nancy2 wrote: > On Nov 16, 9:56*pm, Ron > wrote: > > PeterL wrote: > > > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- > > > : > > > > > > PeterL wrote: > > > >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5- > > > >> : > > > > > >> > After enough nasty, tasteless, Safeway inspired hamburgers with > > > little > > > >> > or no fat, I want to try this Kobe hamburger that I have been hearing > > > >> > so much about. Is there anyone who knows where I can get Kobe > > > >> > hamburger in the PDX *area? > > > > > >> > Ron > > > > > >> Here's a discussion on just that subject..... > > > > > >>http://chowhound.chow.com/topics/11951 > > > > > >> BTW, what's PDX?? > > > > > > I learned a small trick in a cooking class (or was it from watching > > > > America's Test Kitchen?) that makes even a medicore steak turn out > > > > great: cook the steak in a skillet with oil-- I prefer peanut oil but > > > > corn oil works okay too-- and butter for a few minutes, then finish > > > > cooking the steak in the oven until done; > > > > > I do this with most of our steaks, so long as they are more than 1/2" > > > thick. > > > > > Anything from 1/2" or smaller just gets seared in the pan and then rested. > > > > I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds > > in weight. I think steaks that are very thick usually have very little > > flavor to begin with, then they shrink down to something totally > > tasteless no matter how you cook it. I also avoid very thin steaks, > > but only because there's too little of them left after they're cooked. > > Oy... *:-) > > > > Ron- Hide quoted text - > > > > - Show quoted text - > > Chicken fried steak likes thin steak - usually what we call "minute > steak." Who can eat a steak that weighs more than a pound? The size > has nothing to do with flavor, it's all about the cut and quality of > the beef. I know many people who would heartily diasagree with you: they find that really thick steaks-- no matter what the cut-- are more often than not, totally tasteless. You can season the hell out of them, but the meat is still flavorless. We have bought such steaks because at the time it was all the market had, but we regretted buying them and never intend to get anything above 1.15 pounds; or 1.25 lbs at the very very most. There's no such thing as a good, fat, steak. A steak with a lot of fat-- yes! But not a thick, fat, steak... ever. :-( Ron |
Kobe In Portland?
Ron > wrote in news:93b0bdfc-a499-4da0-9fec-
: > > > Nancy2 wrote: >> On Nov 16, 9:56*pm, Ron > wrote: >> > PeterL wrote: >> > > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- >> > > : >> > >> > > > PeterL wrote: >> > > >> Ron > wrote in news:f247a1bd-bb86-4a39- afa5- >> > > >> : >> > >> > > >> > After enough nasty, tasteless, Safeway inspired hamburgers with >> > > little >> > > >> > or no fat, I want to try this Kobe hamburger that I have been he > aring >> > > >> > so much about. Is there anyone who knows where I can get Kobe >> > > >> > hamburger in the PDX *area? >> > >> > > >> > Ron >> > >> > > >> Here's a discussion on just that subject..... >> > >> > > >>http://chowhound.chow.com/topics/11951 >> > >> > > >> BTW, what's PDX?? >> > >> > > > I learned a small trick in a cooking class (or was it from watching >> > > > America's Test Kitchen?) that makes even a medicore steak turn out >> > > > great: cook the steak in a skillet with oil-- I prefer peanut oil b > ut >> > > > corn oil works okay too-- and butter for a few minutes, then finish >> > > > cooking the steak in the oven until done; >> > >> > > I do this with most of our steaks, so long as they are more than 1/2" >> > > thick. >> > >> > > Anything from 1/2" or smaller just gets seared in the pan and then re > sted. >> > >> > I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds >> > in weight. I think steaks that are very thick usually have very little >> > flavor to begin with, then they shrink down to something totally >> > tasteless no matter how you cook it. I also avoid very thin steaks, >> > but only because there's too little of them left after they're cooked. >> > Oy... *:-) >> > >> > Ron- Hide quoted text - >> > >> > - Show quoted text - >> >> Chicken fried steak likes thin steak - usually what we call "minute >> steak." Who can eat a steak that weighs more than a pound? The size >> has nothing to do with flavor, it's all about the cut and quality of >> the beef. > > > I know many people who would heartily diasagree with you: they find > that really thick steaks-- no matter what the cut-- are more often > than not, totally tasteless. You can season the hell out of them, but > the meat is still flavorless. We have bought such steaks because at > the time it was all the market had, but we regretted buying them and > never intend to get anything above 1.15 pounds; or 1.25 lbs at the > very very most. There's no such thing as a good, fat, steak. A steak > with a lot of fat-- yes! But not a thick, fat, steak... ever. :-( > > Ron > > You obviously have pretty shitty cows over there. Here, it doesn't matter if the steak is 1/4" or 2" thick.... *all* the meat has flavour!! Well, all the meat I buy has flavour anyways. A pub here in Brisbane used to have a 'special'....... a 1kg T-bone. The t-bone had provenance, and was tasty on the outside as well as right in the middle. It was pretty cool too...... one meal for two people off the one bone ;-) I have yet to ever have a "tasteless steak"!! -- Peter Lucas Brisbane Australia If we are not meant to eat animals, why are they made of meat? |
Kobe In Portland?
PeterL wrote:
> Ron > wrote in news:93b0bdfc-a499-4da0-9fec- > : > >> >> Nancy2 wrote: >>> On Nov 16, 9:56 pm, Ron > wrote: >>>> PeterL wrote: >>>>> Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- >>>>> : >>>>>> PeterL wrote: >>>>>>> Ron > wrote in news:f247a1bd-bb86-4a39- > afa5- >>>>>>> : >>>>>>>> After enough nasty, tasteless, Safeway inspired hamburgers > with >>>>> little >>>>>>>> or no fat, I want to try this Kobe hamburger that I have been > he >> aring >>>>>>>> so much about. Is there anyone who knows where I can get Kobe >>>>>>>> hamburger in the PDX area? >>>>>>>> Ron >>>>>>> Here's a discussion on just that subject..... >>>>>>> http://chowhound.chow.com/topics/11951 >>>>>>> BTW, what's PDX?? >>>>>> I learned a small trick in a cooking class (or was it from > watching >>>>>> America's Test Kitchen?) that makes even a medicore steak turn > out >>>>>> great: cook the steak in a skillet with oil-- I prefer peanut oil > b >> ut >>>>>> corn oil works okay too-- and butter for a few minutes, then > finish >>>>>> cooking the steak in the oven until done; >>>>> I do this with most of our steaks, so long as they are more than > 1/2" >>>>> thick. >>>>> Anything from 1/2" or smaller just gets seared in the pan and then > re >> sted. >>>> I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds >>>> in weight. I think steaks that are very thick usually have very > little >>>> flavor to begin with, then they shrink down to something totally >>>> tasteless no matter how you cook it. I also avoid very thin steaks, >>>> but only because there's too little of them left after they're > cooked. >>>> Oy... :-) >>>> >>>> Ron- Hide quoted text - >>>> >>>> - Show quoted text - >>> Chicken fried steak likes thin steak - usually what we call "minute >>> steak." Who can eat a steak that weighs more than a pound? The size >>> has nothing to do with flavor, it's all about the cut and quality of >>> the beef. >> >> I know many people who would heartily diasagree with you: they find >> that really thick steaks-- no matter what the cut-- are more often >> than not, totally tasteless. You can season the hell out of them, but >> the meat is still flavorless. We have bought such steaks because at >> the time it was all the market had, but we regretted buying them and >> never intend to get anything above 1.15 pounds; or 1.25 lbs at the >> very very most. There's no such thing as a good, fat, steak. A steak >> with a lot of fat-- yes! But not a thick, fat, steak... ever. :-( >> >> Ron >> >> > > > You obviously have pretty shitty cows over there. > > Here, it doesn't matter if the steak is 1/4" or 2" thick.... *all* the > meat has flavour!! Well, all the meat I buy has flavour anyways. > > A pub here in Brisbane used to have a 'special'....... a 1kg T-bone. The > t-bone had provenance, and was tasty on the outside as well as right in > the middle. > > It was pretty cool too...... one meal for two people off the one bone ;-) > > > I have yet to ever have a "tasteless steak"!! > > The whole thing is kinda funny imho it doesn't matter where you cut Ozzie beef it has flavour which is the norm so thickness is not a problem because of the genetics and the feeding , Ozzie beef generally unless lot fed on grain t finish for a few weeks is pure grass feed and as such has great flavour , they don't get sawdust and antibiotics or anything else to boost weight as it's not good practice and generally illegal hence the flavour and one of the reasons why the Koreans and Japanese buy thousand and thousand of tonnes of our beef every year . They simply cannot match the natural flavour or marbling and good health of the animals |
Kobe In Portland?
PeterL wrote: > Ron > wrote in news:93b0bdfc-a499-4da0-9fec- > : > > > > > > > Nancy2 wrote: > >> On Nov 16, 9:56?pm, Ron > wrote: > >> > PeterL wrote: > >> > > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba- > >> > > : > >> > > >> > > > PeterL wrote: > >> > > >> Ron > wrote in news:f247a1bd-bb86-4a39- > afa5- > >> > > >> : > >> > > >> > > >> > After enough nasty, tasteless, Safeway inspired hamburgers > with > >> > > little > >> > > >> > or no fat, I want to try this Kobe hamburger that I have been > he > > aring > >> > > >> > so much about. Is there anyone who knows where I can get Kobe > >> > > >> > hamburger in the PDX ?area? > >> > > >> > > >> > Ron > >> > > >> > > >> Here's a discussion on just that subject..... > >> > > >> > > >>http://chowhound.chow.com/topics/11951 > >> > > >> > > >> BTW, what's PDX?? > >> > > >> > > > I learned a small trick in a cooking class (or was it from > watching > >> > > > America's Test Kitchen?) that makes even a medicore steak turn > out > >> > > > great: cook the steak in a skillet with oil-- I prefer peanut oil > b > > ut > >> > > > corn oil works okay too-- and butter for a few minutes, then > finish > >> > > > cooking the steak in the oven until done; > >> > > >> > > I do this with most of our steaks, so long as they are more than > 1/2" > >> > > thick. > >> > > >> > > Anything from 1/2" or smaller just gets seared in the pan and then > re > > sted. > >> > > >> > I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds > >> > in weight. I think steaks that are very thick usually have very > little > >> > flavor to begin with, then they shrink down to something totally > >> > tasteless no matter how you cook it. I also avoid very thin steaks, > >> > but only because there's too little of them left after they're > cooked. > >> > Oy... ?:-) > >> > > >> > Ron- Hide quoted text - > >> > > >> > - Show quoted text - > >> > >> Chicken fried steak likes thin steak - usually what we call "minute > >> steak." Who can eat a steak that weighs more than a pound? The size > >> has nothing to do with flavor, it's all about the cut and quality of > >> the beef. > > > > > > I know many people who would heartily diasagree with you: they find > > that really thick steaks-- no matter what the cut-- are more often > > than not, totally tasteless. You can season the hell out of them, but > > the meat is still flavorless. We have bought such steaks because at > > the time it was all the market had, but we regretted buying them and > > never intend to get anything above 1.15 pounds; or 1.25 lbs at the > > very very most. There's no such thing as a good, fat, steak. A steak > > with a lot of fat-- yes! But not a thick, fat, steak... ever. :-( > > > > Ron > > > > > > > You obviously have pretty shitty cows over there. Kind'a crudely put, but yeah; no argument there. Ron |
Kobe In Portland?
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